Preparation for borsch for the winter how to prepare a dressing with beets and carrots

Cooking borsch for half an hour seems like a dream, especially after a hard working day. But if preservation is stored in the summer - a jar of special stock, just add it to the broth with potatoes, and a rich aromatic soup is already on the table. In addition to accelerating the process of cooking borsch, this winter twist can also be used as an independent snack.

Product selection

The one who believes that you can make borshchka for the winter from any vegetable illiquid is mistaken. You can "recycle" crumpled or ugly tomatoes that have bursted tubers of beets or carrots into the harvest, but it is important to observe two rules.

1. Remove damage. All areas with traces of impacts, cracks, any spots must be carefully cut. On vegetables there should not be places with a changed structure.
2. Throw out the mold. If there is at least a small “fluffy” area on the surface - you can’t eat a vegetable. Even if you cut off a moldy piece, the spores of this fungus already live inside the vegetable and how deep they hit the flesh is unknown. If you think that heat treatment destroys mold, you are mistaken: caustic chemicals are needed. Therefore, throw away all affected specimens without regret.

Seasoning for borscht for the winter: 10 recipes for canned dishes ...

Like the vast majority of spins, the borsch preparation for winter undergoes heat treatment. In addition to conventional cooking or languishing in the oven, this can be done using a slow cooker or in a domestic autoclave - choose what is more convenient for you.

Beetroot

Features. Dressing for beetroot soup for the winter is a classic of the genre, because beetroot is present in most recipes of this harvesting. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we used to see in borsch.

Grocery list:

• beets - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 0.5 kg;
• sugar - 100 g;
• salt - 70 g;
• Refined sunflower oil - 300 ml;
• vinegar 9% - 70 ml;
• black pepper - 10 peas;
• Lavrushka - a couple of leaves.

Instruction manual

1. Grate beets and carrots. If you use a “Korean” grater, the dressing will look even more attractive.
2. Slice bell peppers.
3. Scald tomatoes, peel and mince or chop with a blender.
4. Dice the onion into cubes or a quarter.
5. Combine the ingredients in an enamel container.
6. Bring to a boil slowly.
7. Tomite 40 minutes.
8. Sterilize containers in a convenient way.
9. Spill the dressing and roll up.
10. Turn the cans over, cover with a blanket and let cool until morning.

With eggplant

Features. Eggplant - a unique composition of vegetables, rich in oncoprotective substances. And they also have a lot of fiber, so people with exacerbations of gastrointestinal diseases should better refrain from eating.

Grocery list:

• beets - 1 kg;
• sweet pepper - 200 g;
• eggplant - 200 g;
• carrots - 200 g;
• onions - 200 g;
• garlic - 50 g;
• sugar - 50 g;
• vinegar - 30 ml;
• Refined vegetable oil - 150 ml;
• salt - 15 g.

Instruction manual

1. Grind beets and carrots on a coarse grater.
2. Cut eggplant and peppers with a medium cube.
3. Chop the onion finely.
4. Place the vegetables in an enamel container.
5. Enter salt and oil.
6. Slowly languish for 40 minutes.
7. Enter the remaining ingredients.
8. And languish for another quarter hour.
9. Roll up the dressing.

With cabbage

Features. This spin option is an almost ready-made soup in the bank. Cook the broth, put the potatoes in your billet - the soup is ready. Below is a proven recipe for borsch seasoning with cabbage for the winter.

Grocery list:

• beets - 1 kg;
• carrots - 300 g;
• tomatoes - 300 g;
• sweet pepper - 200 g;
• cabbage - 1 kg;
• sugar - 80 g;
• salt - 15 g;
• Refined sunflower oil - 80 ml;
• vinegar 9% - 70 ml.

Instruction manual

1. Grate beets and carrots.
2. Peppers - chop randomly.
3. Chop the cabbage as usual.
4. Peel and chop the tomatoes.
5. Put all the ingredients in an enamel container.
6. Slowly simmer for about half an hour.
7. Roll up in cans.

With beans

Features. Beans in borsch are not just an addition to the classic taste and consistency. It is also a quality vegetable protein. This option is a great substitute for soup in meat broth for vegetarians or during fasting.

Grocery list:

• beets - 1 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• dry beans - one and a half cups (any);
• Refined vegetable oil - one glass;
• boiling water - one glass;
• salt - 50 g;
• sugar - half a glass;
• vinegar 9% - 80 ml.

Instruction manual

1. Soak beans and cook.
2. Grate beets and carrots.
3. Chop the onion finely.
4. Scald the tomatoes, remove the peel and turn in a meat grinder.
5. Passer the onions, carrots and beets until half ready.
6. Enter the rest of the ingredients.
7. Slowly languish for about half an hour.
8. Refueling needs to be rolled up hot.

With apples

Features. An unusual recipe for refueling for borsch for the winter - with sour apples. According to reviews, such a workpiece pleasantly emphasizes the sweet and sour taste of a familiar dish and gives a special piquancy.

Grocery list:

• beets - 1 kg;
• onions - 250 g;
• sugar - 150 g;
• apples of sour varieties - 1 kg;
• salt - one tablespoon;
• 9% vinegar - one tablespoon.

Instruction manual

1. Grind vegetables with a blender.
2. Put all ingredients except vinegar in an enamel container.
3. Slowly simmer for about half an hour after boiling.
4. Pour in the vinegar.
5. And simmer another five to seven minutes.
6. Roll up the dressing.

From tomatoes

Features. Tomato dressing can be used not only for borsch - it can easily replace tomato sauce. A spin is good as a cold winter snack or as an addition to side dishes.

Grocery list:

• ripe tomatoes - 2 kg;
• sweet pepper - 1 kg;
• carrots - 800 g;
• beets - 700-800 g;
• onions - 70-800 g;
• Refined vegetable oil - one glass;
• salt - two tablespoons.

Instruction manual

1. Grind the peeled vegetables with a blender.
2. Combine all ingredients in an enameled cooking container.
3. Stew on a minimum heat for about 50 minutes.
4. Roll up the boiling mass and cool.

From beet tops

Features. This step-by-step dressing recipe is for green borscht lovers. In half an hour you can cook a refreshing summer soup. You can add tops, green tomatoes or any other kind of greens that you like. An interesting taste will turn out if you add a little wild garlic.

Grocery list:

• beet tops - 0.5 kg;
• sorrel - 0.5 kg;
• salt - one tablespoon with a slide;
• boiling water - one glass;
• dill greens - one large bunch.

Instruction manual

1. Finely chop the tops, sorrel and greens.
2. Fold in an enamel cooking pot.
3. Salt.
4. Pour a glass of boiling water.
5. Stew for five to ten minutes - no more.
6. Roll up.

No vinegar

Features. You can preserve the same dressing for beetroot and carrot soup, but - without adding vinegar. In taste, the workpiece will not lose at all. And such twists are stored as well as vinegar.

Grocery list:

• beets - 2 kg;
• tomatoes - 2 kg;
• sweet pepper (any color) - 2 kg;
• onion - 2 kg;
• Refined vegetable oil - two glasses;
• salt - two to three tablespoons;
• hot pepper - to taste;
• any greens - two bunches;
• garlic - two heads.

Instruction manual

1. Grate onions, carrots and beets on a coarse grater, you can use "Korean".
2. Sweet pepper cut into thin strips.
3. Sauté chopped vegetables until cooked.
4. Scald tomatoes, peel off.
5. Grind together with hot pepper.
6. Pour the resulting mass into the vegetables.
7. Add half the salt.

1. Slowly languish for about an hour.
2. Pass the garlic through a press and also add to the total mass.
3. Cut greens and send there.
4. Try on salt and add to taste if necessary.
5. Boil a couple more minutes.
6. Cork.

In a slow cooker

Features. A crock-pot is a “kitchen fairy” that will help out anytime, anywhere, especially where there is no stove at hand.

Grocery list:

• beets - 1 kg;
• onion - two heads;
• carrots - two pieces of medium size;
• sweet pepper - two pieces;
• large tomatoes - two pieces;
• Refined vegetable oil - two-thirds of a glass;
• salt to taste;
• vinegar - 100 ml.

Instruction manual

1. Grate beets and carrots.
2. Chop onions and peppers finely.
3. Peel and chop the tomatoes.
4. Pour one third of the oil into the multicooker bowl.
5. First lay the beets.
6. Then carrots.
7. Now only peppers and onions.
8. Salt.
9. Set the Frying program for a quarter of an hour with the lid open.
10. When the device signals the end, set the same program, but with the lid closed.
11. Pour in vinegar and leftover oil.
12. On the same program, boil the gas for another five to seven minutes.
13. Pour the dressing into sterile jars immediately before it cools.

In an autoclave

Features. Do not open the lid of the autoclave immediately; let the instrument independently reduce the pressure to 0.1 MPa. Now you can safely get the cooled blanks and put them away for storage.

Grocery list:

• beets - 1 kg;
• carrots - 350 g;
• sweet pepper - 350 g;
• onions - 350 g;
• tomatoes - 350 g;
• salt - one tablespoon;
• sugar - 50-70 g;
• Refined vegetable oil - 80 ml.

Instruction manual

1. Sterilize containers in advance.
2. Grate beets and carrots.
3. Chop onions, tomatoes and peppers arbitrarily, but not coarsely.
4. Mix all the ingredients in one container.
5. Arrange on prepared jars.
6. Do not fill to the brim - leave at least 2.5 cm of free space under the lid.
7. Tighten the covers tightly with the rolling wrench.
8. Install the cans inside the appliance.
9. Pour water so that 9-10 cm of free space is left to the top edge.
10. Close the cover.
11. Wait until the pressure in the device rises to 0.4 MPa.
12. The exposure time of half-liter cans is 40 minutes, liter - an hour.
13. Unplug the appliance.

... and 2 options for freezing

If the size of your freezer allows, you can not bother with canning at all, but freeze a borsch billet. In this case, vegetables will not lose a single gram of their nutrients.

Complicated

Features. Frozen borsch dressing can be stored for as long as you need it - vegetables will not lose their properties and will not deteriorate.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg;
• onions - three large heads;
• tomato paste - 250-300 g;
• water - half a glass;
• Refined sunflower oil - three to five tablespoons.

Instruction manual

1. Boil beets until half cooked.
2. Dice the onion and sauté until transparent.
3. Undercooked beets and carrots grate.
4. Bring the water to a boil and cool.
5. Mix the pasta with water.
6. Pour the vegetables.
7. Pack the workpiece in disposable bags or plastic containers and send to the freezer.

Plain

Features. This option is the most “lazy” and easiest of all possible. You can do without cooking or any other heat treatment of vegetables, and, therefore, save maximum benefit and time.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg.

Instruction manual

1. Peel the vegetables.
2. Grind them the way you usually do for borsch.
3. Pack in portions.
4. Send to the freezer.

Borshchevka for the winter is a simple preparation. "Fuss" does not require much, but will help you out in the kitchen until the next harvest of vegetables. Experiment with proportions and spices and cook your “crown borsch” in half an hour.

Reviews: “Such“ magic wand “should be in the pantry!”

I often use this gas station in the winter. Sometimes you forget to buy carrots, then beets. Here at such moments, filling for borsch helps. We also make a dressing for borsch with cabbage: we cook tomato juice and put chopped cabbage and spices in it. That's all done! Such "magic wands" should be in the pantry! This year I will definitely make a couple of cans in the assortment.

Vivien, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

The last time spilled. I preserve a little. In the shops of fruits and vegetables in the winter a lot. It used to be, of course, and dressings, and vegetable salads, and various types of jam. And all in very large quantities. During the winter, they did not even have time to eat everything. Gone are the days.

HELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

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