Borscht without cabbage for the winter in jars

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  blanks

• Cooking time:

  1 hour

Ingredients

• beet
• carrot
• onion
• zucchini
• garlic
• hot pepper
• tomatoes
• salt
• pepper
• sunflower oil

You can prepare delicious borscht for the winter in jars without cabbage according to any of the best simple recipes with step-by-step photos.

Preparation for borscht for the winter with zucchini

Traditionally, housewives prepare borscht for the winter in jars. You can use a simple proven recipe without cabbage.

Ingredients:

• beets - 3 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• zucchini - 1 small;
• garlic - 6 cloves;
• hot pepper - to taste;
• tomatoes - 700 g;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• sunflower oil - 60 ml.

Preparation:

• We wash and peel the vegetables, chop: onions - in small cubes, carrots - on a grater, beets - in thin strips, zucchini - in cubes.
• Pour oil into a preheated frying pan with high sides and spread the prepared onion, fry for a couple of minutes.

Add carrots and beets to the onion, simmer with periodic stirring for 10-15 minutes, covering with a lid

Add the zucchini to the vegetables, continue to simmer for another 10 minutes

While the vegetables are stewing, chop and puree tomatoes and hot peppers in any way, put the tomato mass in a frying pan, add garlic plates, salt and sugar

We do not add vinegar to the blanks (a large number of tomatoes used in the recipe eliminates this need)

After extinguishing for still 7-10 minutes, lay out the hot borscht preparation in sterile jars, close with sterile lids and seal, as usual with home canning. We wrap the jars until they cool completely, put them away for storage

Borscht in jars for the winter without roasting with vinegar

In jars for the winter, you can close blanks for borscht without cabbage according to a simple recipe, adding vinegar for safe storage.

Ingredients:

• carrots - 2 kg;
• beets - 2 kg;
• onions - 2 kg;
• tomatoes - 2 kg;
• vegetable oil - 650 ml;
• sugar - 200 g;
• salt - 130 g;
• vinegar 9% - 100 ml;
• water - 150 ml;
• allspice - 25 peas;
• bay leaf - 5 pcs.

Preparation:

Rub the beets and carrots on a coarse grater. We put the vegetables in a container of a suitable volume as they prepare. Add finely chopped onion, oil, pour water and a third of the amount of vinegar indicated in the recipe, mix

We put the container on heating (it is better to use a fire divider to avoid burning), bring to a boil, reduce the heat

• Covering with a lid and stirring occasionally, simmer the vegetables for 10 minutes, while preparing the tomatoes. We cut them arbitrarily, grind them in a blender or pass them through a meat grinder.
• Put the prepared tomato puree in a container with vegetables, add heat to maximum. After the whole mass boils, add salt, sugar, spices and simmer under the lid, reducing the heat to a low boil.

• Do not forget to stir periodically. After 30 minutes, pour in the vinegar, simmer for another 5 minutes and lay out in sterile jars with sterile lids.
• We seal the borscht blanks with a special device for home canning or use screw caps.

Borscht in a jar with beans

You can prepare a very tasty preparation for the winter "borscht in jars" without cabbage according to a simple recipe with beans.

Ingredients:

• beets - 1.5 kg;
• tomatoes - 1.5 kg;
• carrots - 500 g;
• onions - 500 g;
• bulgarian pepper - 500 g;
• beans - 1 tbsp.;
• vegetable oil - 250 ml;
• sugar - 100 g;
• salt - 1, 5 tbsp.;
• vinegar 9% - 100 ml.

Preparation:

• For greater convenience, we wash and peel all the vegetables at once, we just have to chop them.
• Divide the tomatoes into several parts and bring them to a puree state in any way - using a meat grinder, food processor or blender.

Immediately put the tomato mass on the fire, add vegetable oil, after boiling, reduce the heat

We prepare the beets - cut into thin strips or rub on a coarse grater. Put the beetroot slices in the boiling tomato mass, pouring half the vinegar indicated in the recipe and adding heat. We add vinegar so that the beets do not lose their rich color during heat treatment

• Simmer the tomato and beetroot for 15 minutes with a low boil under the lid, add salt and sugar and mix everything thoroughly.
• During this time, we manage to grate the carrots and finely chop the onions, send the vegetables to those that are already being prepared.
• We also add sliced bell peppers and beans, previously soaked and boiled for no more than 10 minutes, to the container with the blank.

At the final stage, mix everything thoroughly and simmer for 20 minutes, reducing the heat, add the remaining vinegar, continuing to simmer for another 5 minutes

Having laid out the borscht blank in sterile jars, roll it up in the usual way, using sterile lids

Borscht in jars with pickled vegetables

According to a simple recipe with step-by-step photos, you can prepare a preparation for the winter - borscht in jars of pickled vegetables.

Ingredients:

• beets - 2 kg;
• onions - 1 kg;
• carrots - 1 kg;
• tomato paste - 400 g;
• vegetable oil - 150 ml;
• sugar - 50 g;
• salt - 1 tbsp. l with a slide;
• vinegar 9% - 100 ml.

Preparation:

We cut the peeled vegetables at our discretion, put them in a suitable non-oxidizing container (enamel or plastic)

Add salt, sugar, vinegar and vegetable oil to the vegetables, mix everything until the ingredients are evenly distributed in the total mass

• We cover the container and put it in a cool place for 12 hours (or overnight).
• After the specified time, we dilute the prepared tomato paste in two liters of water, pour it into a container for vegetables.

• Stir the whole mass thoroughly and put on fire, bring everything to a boil and cook for 30 minutes, reducing the heat to a small boil.
• We pour the workpiece into sterile jars, close with sterile lids, and seal.

Delicious preparation for borscht for the winter

For the winter, we will prepare vegetables for borscht not only in jars, but also in another very convenient modern way according to a simple recipe without cabbage and beets.

Ingredients:

• tomatoes - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• sweet pepper - 1 kg;
• parsley root - 3-4 pcs.;
• greens - a bunch.
• salt for preparations in cans - 170 g per 1 kg of vegetables.

Preparation:

• If you wish, you can remove the skin from the tomatoes by pouring boiling water over them, or you can skip this step and cook with the skin. Cut the tomatoes into small cubes into the prepared spacious container, convenient for mixing.
• We also send grated peeled carrots, parsley root and chopped greens there.

• We also add cubes or straws (as you like) of sweet pepper to the total vegetable mass, knead everything very thoroughly.
• We lay out part of the prepared mass in small bags, freeze for the winter in the freezer.

• Weigh the rest of the vegetable mixture and calculate the required amount of salt (based on the recipe). We spread the calculated amount of salt to the vegetables, knead again thoroughly, leave for 5-10 minutes.
• After the vegetables have let the juice in, mix them again, put them in jars, compact, pour the juice.

• We close the jars with the blank with plastic lids, put them in a cool place for storage (cellar or refrigerator).
• Before using vegetables, rinse them under running water, then add them to the borscht.

Borscht in jars without sterilization

In small jars, you can cook real borscht for the winter, only without cabbage and meat according to a simple recipe without sterilization.

Ingredients:

• tomatoes - 4 kg;
• bulgarian pepper - 500 g;
• carrots - 1 kg;
• beets - 1 kg;
• onions - 1 kg;
• vegetable oil - 300 ml;
• salt - 3 tbsp. l.

Preparation:

Chop chopped tomatoes in mashed potatoes, put them in a suitable container and put on fire to warm up

At the same time, grate pre-peeled beets and carrots, and also chop onions and bell peppers, as usual for frying

Add salt, oil to the boiled tomato puree and spread the carrots and beets, knead thoroughly. After re-boiling the vegetable mass, reduce the heat, cook for 10-15 minutes

We spread the sliced onion and pepper to the vegetables simmering on the fire, knead again, bring to a boil, simmer for 30 minutes, reducing the heat

• You can prepare this vegetable borscht mix with vinegar (optional), but it will keep well at room temperature even without it.
• You can use the blank not only for cooking borscht, but also for other dishes, as well as as a sauce for potatoes or meat.

Borscht in banks - a simple recipe

For reasons of practicality, we prepare borscht for the winter in jars without cabbage and other vegetables available in winter according to a simple recipe with step-by-step photos.

Ingredients:

• tomatoes - 5 kg;
• sweet pepper - 1-2 kg;
• vegetable oil - 100 ml;
• greens to taste;
• salt - 2 tbsp. l.;
• sugar - ½ tbsp.;
• garlic - 2 heads;
• any spices and dried herbs.

Preparation:

1. Chop the tomatoes and puree in a blender or meat grinder, put in a suitable container. After the tomato mass has boiled, reduce the heat and let it boil for 10 minutes.
2. During this time, cut and grind the sweet pepper to a mushy state, add to the boiling tomato mass, mix. Add oil, salt, sugar and mix everything again, let stand at low boil for 20 minutes.
3. Add garlic, peeled and crushed under the press, as well as chopped greens at the very end of cooking, 5 minutes before the end of cooking.
4. We spread the boiling borscht in jars, seal and cover until it cools.

Having made the right practical decision about preparing borscht in jars for the winter, choose any of the best proven recipes or cook several options at once.