Borsch dressing recipe for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Any hostess wants to save time. Borsch dressing for the winter with beets and carrots will help a lot in this. The recipes listed below with photos are very detailed, so the procurement process will not cause any difficulties.

Fragrant and tasty dressing

If you prepare such a dressing in advance, then it will take about 15 minutes to prepare the borscht. In addition, it is a great option to use not the most selective vegetables from the garden.

Ingredients:

• beets - 3.5 kg;
• carrots - 2 kg;
• Bulgarian pepper - 1.5 kg;
• tomatoes - 3 kg;
• onions - 2 kg;
• vegetable oil - 650 ml;
• citric acid - 1 tsp;
• salt - 150 g;
• sugar - 100 g;
• allspice - 20 peas;
• black pepper - 1 tsp;
• bay leaf - 6 pcs.;
• vinegar 9% - 150 ml;
• water - 200 ml.

Preparation:

Wash and peel the beets and carrots and chop with a grater

• Wash the pepper, remove all unnecessary. Chop into strips.
• Chop the tomatoes in an arbitrary way, after removing the skin, or scroll in a meat grinder, cut.
• Chop the onion and fry it in a skillet with vegetable oil. When ready, send to a large saucepan.

• Put prepared vegetables to the onion, add vegetable oil and citric acid. Place the pot on the stove with low heat. Wait for the vegetables to juice.
• Increase the heat and boil the blank. Darken for 15 minutes.
• Add salt, sugar and both types of pepper to vegetables. Mix thoroughly and let it boil.

• Reduce heat to low again and cook dressing for 45 minutes. Stir it frequently and make sure that nothing is burnt.
• At the end of cooking, add vinegar and bay leaf to the product. Mix thoroughly and bring to a boil.
• Place the finished product in prepared jars and close with lids, turn over and wrap warmly.

The composition of the ingredients can be changed at your discretion.

With garlic, parsley and dill

Borsch dressing for the winter with beets and carrots helps out when there are no fresh vegetables at hand, and you want to please yourself with a delicious rich first course. According to the proposed recipe with a photo, it will turn out to make a very useful blank, ideal for use in the cold season.

Ingredients:

• beets - 2.5 kg;
• tomatoes - 750 g;
• sweet pepper - 250 g;
• onions - 250 g;
• carrots - 250 g;
• sunflower oil - 250 g;
• sugar - 100 g;
• table vinegar - 100 g;
• garlic - 100 g;
• salt - 30 g;
• dill umbrellas - 3 pcs.;
• parsley - 1 bunch.

Preparation:

• Peel the garlic and wash the tomatoes. Scroll the ingredients in a meat grinder and send to a deep and wide saucepan.
• Put salt, sugar in the workpiece, pour 200 grams of sunflower oil. Mix until smooth.

• Grind the beets and carrots with a coarse grater, add to the rest of the ingredients.
• Put chopped pepper and dill umbrellas in the dressing. Mix and place on the stove, let it boil. Then cook for 15 minutes, stirring occasionally.

Fry the chopped onion in the remaining oil. Once it is ready, send it to the blank. Mix carefully and boil again. Simmer for 10 minutes over low heat

• Add vinegar and chopped parsley, boil the dressing. Let it cook for a couple of minutes.
• Lay out the workpiece on the prepared cans and close. Wrap up warmly and wait for cooling.

For storage, it is best to put the jars in the cellar or closet.

With hot pepper

Someone more like a spicy borsch dressing for the winter with beets and carrots, as the dish turns out spicy and unusual from it. The recipe with a photo is perfect for cases when the usual borscht is already bored.

Ingredients:

• beets - 3 kg;
• carrots - 2 kg;
• onions - 2 kg;
• Bulgarian pepper - 2 kg;
• garlic - 3 heads;
• dill - 1 bunch;
• tomatoes - 4 kg;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• table vinegar - 1, 5 tbsp. l.;
• vegetable oil - 600 ml;
• red hot pepper - 2 pcs.

Preparation:

• Cut the tomatoes into large pieces and chop them with a meat grinder.
• Remove the seeds from the hot and bell peppers. Cut into medium sized pieces.

• Chop the onions and carrots in any way, chop the beets. Pass everything through a meat grinder or leave in a chopped state.
• Put the vegetables in a deep saucepan and put them on the stove. Wait until the contents of the container boil. Simmer over low heat for an hour.

• Chop the dill finely, and pass the garlic through a press. Add to blank.
• Add salt and sugar, mix. Pour in vegetable oil and vinegar, mix everything again. Darken the refueling for another 15 minutes.
• Arrange the workpiece in a sterile container and roll it up.

Approximately 10 liters of dressing is obtained from the proposed quantity of products.

With pork lard

There is a recipe for borsch dressing for the winter with beets, carrots and pork lard. Lunch from her turns out to be simply extraordinary. For greater clarity, each cooking step is accompanied by a photo.

Ingredients:

• beets - 1.5 kg;
• tomatoes - 1 kg;
• bell pepper - 800 g;
• carrots - 800 g;
• onions - 500 g;
• garlic - 100 g;
• dill - 1 bunch;
• vinegar 9% - 70 ml;
• sugar - 50 g;
• pork lard - 80 g;
• salt - 1, 5 tbsp. l.

Preparation:

Rinse and peel the beets. Grind in any convenient way and put in a deep saucepan

• Pour vinegar over the vegetable, add sugar to it. Cover the dish with a lid and simmer until the beets are softened.
• Peel the tomatoes and cut into cubes. Send to a hot skillet and simmer over low heat until the vegetable is soft and the liquid is almost completely evaporated.

• Peel the carrots and grate or cut into sticks.
• Cut the peeled onion into cubes.

• Chop the garlic in any convenient way.
• Warm up a skillet with thick walls and put onions and carrots, fry on lard. Bring to a slightly golden color, add garlic and mix.

• Rinse the bell pepper, remove all excess and chop. Add to the pan and fry for 5 minutes.
• Send beets to the prepared vegetables, add tomato mass and salt. Season everything with finely chopped dill.

Put out the workpiece for 10 minutes. Arrange in a sterile container, roll up, turn over and wrap. Wait for cooling

If there is not enough liquid in the beets when stewing, you can add a little water.

With cabbage

Someone prefers to cook borsch dressing for the winter not only with beets and carrots, but also with cabbage. It is recommended to take note of the recipe below with a photo, because it allows you to make a very tasty preparation.

Ingredients:

• cabbage - 1.5 kg;
• beets - 1 kg;
• carrots - 500 g;
• onions - 500 g;
• tomatoes - 500 g;
• greens - 300 g;
• lean oil - 1 tbsp.;
• vinegar 9% - 1 tbsp.;
• rock salt - 3 tbsp. l.;
• sugar - 3 tbsp. l.

Preparation:

• Chop the cabbage into strips. Grind carrots with beets with a grater.
• Chop the tomatoes and onions into cubes.
• Put all prepared vegetables in a deep saucepan and mix thoroughly. Add salt, sugar, oil and vinegar to them.

Send the pan with the workpiece to the stove and wait until the mass boils, stirring it constantly. Juice should stand out

• Put parsley in a dish and simmer for 20 minutes.
• At the end of cooking, reduce the flame to a minimum. Spread the dressing hot on sterile jars and roll up.

Turn the container over, wrap it up and leave to cool

The dressing can be used immediately after preparation.

No vinegar

Not all housewives welcome vinegar in blanks. Especially for them there is a recipe for borsch dressing for the winter with beets and carrots without this component.

Ingredients:

• beets - 2 kg;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• salt - 2 tbsp. l.

Preparation:

Chop the onion into halves of the rings, pepper into strips. Send both vegetables to the pan. Mix thoroughly and put on low heat

• Grind the beets and carrots with a grater.
• Scroll the tomatoes through a meat grinder and add to the beets and carrots.

Mix well the vegetable mass and send to the stove. Simmer for 20 minutes over low heat, then put onion and pepper

Mix the dressing, add salt and cook for another 10 minutes

Divide the resulting mass into sterile jars, roll up and wrap warmly

Such a dressing is suitable not only for borscht, it can be supplemented with other dishes, for example, boiled potatoes.

With beans

The dressing for borscht with beans turns out to be very tasty and satisfying, and the soup with it comes out more rich. It significantly saves time, since it will take no more than 20 minutes to cook.

Ingredients:

• beets - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sweet pepper - 2 pcs.;
• tomatoes - 700 g;
• beans - 1, 5 tbsp.;
• vegetable oil - 2 tbsp. l.;
• vinegar 9% - 2 tbsp. l.;
• salt - ½ tbsp. l.;
• sugar - 2 tbsp. l.

Preparation:

• Soak the beans for several hours before cooking. After boil almost until tender, that is, it should be slightly soft, but not boiled. The exact time depends on the variety.
• Pass the beets through a coarse grater.

• Grind the tomatoes with a meat grinder or juicer.
• Pour the resulting tomato juice into a saucepan, mix with vegetable oil and boil.
• Place the beets in a bowl and let it boil. Darken for 10 minutes.

• Chop the carrots with a coarse grater, and chop the onion smaller.
• Add prepared vegetables to the preparation and simmer all together for about 10 minutes.

• Add chopped peppers and beans to the dressing, mix well.
• Add sugar, salt and vinegar, wait for a boil. Cook for about 15 minutes.

As soon as the dressing is ready, place it in prepared jars and close the lids. Allow to cool and store

Approximately 2 liters of dressing comes out of the given quantity of products.

Any housewife will be able to prepare a dressing for borscht for the winter, since it is not at all difficult. Ingredients can be varied and removed / added at will. The whole family will be satisfied with the finished dish.