Borscht for the winter in jars: simple recipes with cabbage (step by step photos)

Every self-respecting housewife saves her personal time and tries in every possible way to speed up all household processes in order to devote more time to family and friends. One of these methods is to prepare dressings in the summer to simplify the preparation of first courses. Borscht dressing with cabbage for the winter is a quick preparation that will not only improve the taste of the dish and provide it with a pleasant aroma, but will also saturate the body with the vitamins and minerals necessary during the winter to maintain immunity.

Secrets of preparing borscht dressing

When starting to prepare borscht dressing, you need to familiarize yourself with the recipes, as well as listen to the opinions of experienced housewives and follow their advice, which has been tested over the years:

The key to high-quality borscht twist is a careful selection of products. It is necessary to carefully inspect all fruits for damage and set aside spoiled ones.
There are certain methods for correct cutting, but each housewife, regardless of the recipe, must decide for herself how best to chop the vegetables so that the dish is appreciated by all family members.
It is recommended to add greens to any preserved food. It will make borscht dressing for the winter not only tastier, but also more presentable.
When preparing food, special attention should be paid to the skin of tomatoes: it can negatively affect the taste of the dish as a whole, so you should get rid of it by blanching.

In fact, the result depends not only on knowledge of recipes, technology for preparing borscht for the winter, or some special advice on choosing and preparing ingredients, but also on the desire and motivation to surprise family and friends, to please them by feeding them a delicious hot lunch.

Cooking features

The most important principle when preparing borscht dressing is maintaining proportions. Regardless of the composition, the number of main components should be approximately the same (unless there are other preferences). According to the classic recipe, all vegetables are chopped, boiled until tender and rolled into jars.

To get a quality product, you should know some features of preparing the dressing:

you need to choose juicy, ripe vegetables, without damage or rot, with thin skin;
the beets for harvesting should be red, it is better to take late cabbage, it will remain a little crispy and juicy;
if the recipe calls for the use of fried beets, sprinkle them with vinegar during the cooking process, and when they are almost ready, sprinkle them with granulated sugar and stir;
It is necessary to remove the partitions from bell peppers. They add some bitterness to the dish;
You can cut vegetables in any convenient way;
before adding vinegar to the dish, you need to taste the dressing;
You can add a little garlic and hot pepper to any recipe;
Depending on taste, you may need to add more sugar.

The vegetable mixture is cooked for as long as indicated in the recipe. You need to put it in sterile jars hot; to do this, leave the dishes on the fire, making it minimal. Having filled the containers, roll them up with lids. You can use regular or twist-on ones.

After sealing, jars with dressing should be placed with the neck down and checked to see if they are leaking.

Then the container should be covered with a warm blanket, and when the preservation has cooled, it should be stored in the cellar.

Classic recipe for borscht dressing with cabbage and vegetables for the winter

In winter, it is difficult to find natural products for making borscht, and using store-bought dressings is not the best idea. You can take care of this in advance and prepare borscht dressing for the winter in the summer. To do this you should prepare:

3 kg cabbage;
4 kg beets;
1.5 kg of onion;
1.5 kg carrots;
800 g bell pepper;
2 kg of tomatoes;
300 g parsley;
4 things. bay leaf;
80 g sugar;
150 ml vinegar;
100 g salt;
450 ml sunflower oil;
pepper.

Recipe for borscht dressing:

Blanch the tomatoes, removing the skin, and finely chop the pulp.
Chop the beets into strips, place in a frying pan with heated oil, fry for 10 minutes, cover with a lid and continue to simmer.
Cut the pepper into strips, chop the carrots, cabbage as finely as possible, and chop the onion into half rings.
Combine all vegetables, season with oil and spices.
Pour into the pan and simmer for a little less than an hour, remembering to stir.
5 minutes before the end of the cooking process, pour vinegar, pack into jars, and close.

With tomatoes and peppers

There is no cabbage in this recipe. But it, as well as other ingredients, can be added directly during the preparation of the first dish. In addition, this preparation can be added to cabbage rolls, stewed cabbage, and vegetable stew.

Ingredients

For 6 half-liter jars you need:

3.5 kg tomatoes (medium size, fleshy);
9-10 sweet peppers (it’s better to take multi-colored ones, then the preparation will turn out bright and colorful).

How to cook

First you need to start preparing tomato juice. You can take a meat grinder or use a blender, but first of all, you should remove the skin from the tomatoes. For this purpose, they are immersed in boiling water for a couple of minutes, after making an incision on each one.

After removing the vegetables from the hot water, immediately immerse them in cold water.

After this, the skin will come off easily. Then the pulp must be crushed in a convenient way, and the resulting juice must be poured into a saucepan.

Then proceed like this:

Tomato juice is brought to a boil. After this, it needs to be boiled for a quarter of an hour.
Then peel and finely chop the pepper, add it to the boiling juice after the foam has settled. The composition is boiled for 5 minutes.
After this, the hot mixture is poured into the prepared containers and rolled up with lids.

Dressing for borscht for the winter with pepper and cabbage

Preserving the dressing with cabbage for borscht for the winter does not take much time; the borscht itself will take much longer to prepare. And if you have natural borscht preparation, this process will speed up, and store-bought products with countless nutritional supplements will no longer be on the shopping list. The recipe requires the presence of certain components, which include:

2 kg cabbage;
500 g tomato paste;
700 g beets;
500 ml water;
500 g onions;
450 g pepper;
450 g carrots;
200 ml sunflower oil;
70 ml vinegar.

How to make borscht dressing for the winter according to the recipe:

Wash all vegetables, sort and remove peels and seeds.
Grate the carrots, chop the onion into half rings, place in a frying pan with heated oil.
Cut the peppers and beets into cubes, add them there and pour the tomato over everything, season with spices.
Simmer for about 30 minutes, pour in vinegar and keep on fire for another 4 minutes, then pack the borscht dressing for the winter into jars.

Useful tips and tricks

To facilitate the process of preparing canned food and obtain a high-quality product, you should use some recommendations:

For cooking, use a large bowl so that the vegetables can be easily mixed.
On the contrary, it is better to pack the dressing in small containers. It is advisable to use the product at a time so that it does not deteriorate after opening the can. If some amount of product remains, you should lubricate the lid with mustard, this will prevent the formation of mold.
For convenience and to reduce cooking time, it is recommended to use an immersion blender or food processor.
The workpiece can not only be rolled into jars, but also frozen by packaging it in sealed bags.
Fresh cabbage can be replaced with sauerkraut, increasing the cooking time.
The product can be stored for no more than 2 years in a dark and cool place.

Aromatic borscht dressing for the winter is convenient because it can be added not only to first courses, but also to prepare gravy for a side dish. Depending on your preferences, you can choose a recipe with cabbage, peppers, beans and other ingredients. The main thing is to use high-quality vegetables, then the dish prepared with them will be aromatic and healthy.

Preparation for borscht with cabbage and beets for the winter

To prepare aromatic, rich borscht, you need to spend most of your time on this process, and not every housewife will decide to stand at the stove for half a day for one dish. Having such a useful preparation in stock, you can get a wonderful result in just 10–20 minutes. The recipe will require the following products:

1 kg beets;
1 kg of tomatoes;
500 g carrots;
500 g bell pepper;
500 g onions;
500 g cabbage;
120 ml sunflower oil;
20 g sugar;
20 g salt;
1 large garlic;
3 tbsp. l. tomato paste.

Recipe for making borscht dressing:

Wash and chop all vegetables in a convenient way.
Pour oil into a pan, heat it, add onion and cook until the vegetable acquires a golden hue.
After 5 minutes, add carrots, peppers and tomatoes. Simmer for 20 minutes.
Send the beets, season with vinegar, salt, sweeten and keep on fire for another 30 minutes.
Add cabbage, tomato paste and garlic, simmer for 10 minutes and pack into jars, seal tightly using lids.

For the winter in jars, a simple recipe

If you don’t have the time or desire to stand at the stove, you can use a simplified refueling option. It is prepared from a minimum number of components.

Required Products

The recipe uses only beets and onions in a 2:1 ratio.

The number of components depends on how many cans of dressing they want to receive. You will also need vegetable oil, spices, and vinegar.

Preparation

Step-by-step instruction:

First, grate the beets and chop the onion.
Then mix the vegetables, pour in the oil and simmer the mixture for 1.5 hours.
After this, salt and pepper the vegetable mass, pour in the required amount of vinegar, and cook for another 1 minute. and pack the product into jars.

Recipe for borscht dressing for the winter with cabbage and tomatoes

Borscht preparation for the winter with fresh cabbage and tomatoes includes all the ingredients necessary to create the most delicious and nutritious dish. Suitable especially for those housewives who prefer to spend most of their time outside the kitchen. The recipe includes the following set of components:

1 kg beets;
1 kg cabbage;
350 g onions;
550 g carrots;
950 g bell pepper;
950 g of tomato fruits;
100 g parsley;
1 garlic;
10 ml vinegar;
5 tbsp. l. salt;
6 tbsp. l. Sahara;
1 liter of water;
spices, herbs.

Recipe preparation process steps:

Boil beets and carrots separately, let cool, then chop.
Chop the cabbage and cut the onion and pepper into cubes. Blanch the tomatoes, remove the skins, and place in a blender.
Separately, boil water, add salt and sweeten.
Combine all the vegetables, pour brine over them, cook for 5-10 minutes, distribute into jars.

With horseradish

Those who prefer spicy dishes can use the recipe for a vegetable mixture with horseradish and garlic. For the broth, it is recommended to use pork or beef, this will make the dish especially tasty.

Ingredients

Products used:

1.5 kg beets;
5 pieces. carrots;
4-5 onions;
6 tomatoes;
vegetable oil - 80 ml;
2 tbsp. l. vinegar;
salt, 2-3 bay leaves, 7-8 peppercorns;
horseradish root.

Preparation

Sequencing:

First, grate the carrots and beets using a large grater and chop the onion. Place everything in a frying pan with oil, salt and fry for 5 minutes.
Then the grated horseradish root is ground in a blender with the tomatoes, and they are also sent to the frying pan.
Simmer the composition for 20 minutes, 5 minutes. Add seasonings and vinegar until ready, stir.

Borscht seasoning for the winter with cabbage and beans

An interesting and original recipe that will help diversify the daily menu during the cold season. Dressing for borscht using beans is perfect for preparing Lenten dishes. Borscht preparation will complement salads and make main courses more filling.

Set of components:

2 kg of onion;
1 kg of bell peppers;
2 kg carrots;
700 g beans;
500 ml water;
4 kg of tomatoes;
2 kg beets;
500 ml sunflower oil;
4 kg cabbage;
150 g salt;
30 ml vinegar.

Step by step recipe:

Chop the onion in any way. Place a pan filled with oil over medium heat, heat and add onion, fry until golden brown.
Grate the carrots, grind the tomatoes in a meat grinder, add both ingredients to the container, cook for 5 minutes, then add the shredded cabbage and beets. After 10 minutes, add pepper.
Season with spices and keep on low heat for 20–25 minutes.
Pour in vinegar, add pre-cooked beans, mix and pack into jars.

With green tomatoes

Borscht dressing for the winter (the recipe with cabbage given below allows you to get 3 liters of preparation) is not always prepared with ripened tomatoes. Some recipes use green tomatoes. The infused mixture gives the finished borscht a rich taste.

What to take

Components:

2 kg beets;
half a head of cabbage;
3 onions;
100 g granulated sugar;
5 tbsp. l. vegetable oil;
7 tbsp. l. vinegar;
garlic - 1 head;
salt – 60 g;
pepper - 1 tsp;
7-8 unripe tomatoes;
175 ml water.

Step-by-step instruction

The dressing is prepared as follows:

First, vegetables are prepared: beets are grated on a large grater, tomatoes are cut into small slices, and onions are chopped.
Then the vegetables are combined in a convenient saucepan, chopped cabbage is added, salt is added, water is added, mixed and simmered for 50 minutes, stirring.
Next, add chopped garlic, the required amount of vinegar, and pepper. Stir again and cook for 10 minutes.

Preparation for winter borscht with cabbage without vinegar

A recipe for dressing borscht for the winter with cabbage is an economical and tasty option, much tastier than store-bought products. Using this preparation, you can prepare a hearty first course with notes of summer flavor, which will delight all family members on cold days. The absence of vinegar will have a great effect on the richness and preservation of all the taste characteristics of each ingredient.

Product set:

1.5 kg cabbage;
2 pcs. bay leaf;
3 pcs. bell peppers;
1.5 liters of tomato juice;
salt pepper

How to make according to recipe:

Remove the seeds and stems from the washed pepper and cut into strips.
Chop the cabbage, combine with tomato juice and mix thoroughly.
Add pepper and spices, cook over low heat until boiling.
Boil for 5 minutes, place in jars, close using lids, and let cool.

With beans

Borscht dressing for the winter (the recipe with cabbage given below allows you to get a hearty product) with the addition of beans is a good basis for lean dishes. It is used in salads; it can also become a component of main courses.

What to take

The preparation is made from beets, carrots and onions, taken in equal proportions - 2 kg each. You will also need the same amount of cabbage and tomatoes - 4 kg each.

In addition, you will need the following components:

5 bell peppers;
3 tbsp. beans;
water - 2 tbsp.;
Sunflower oil – 0.5 l;
salt – 130 g;
vinegar - 2 tbsp. l.

Preparation

Sequencing:

First, finely chopped onions are fried until golden. Then pour grated carrots into the frying pan, add the pulp of tomatoes chopped in a blender, and leave the mixture to simmer for 5 minutes.
After this, chopped cabbage is combined with grated beets and other vegetables and simmered for a quarter of an hour. Then randomly chopped pepper and spices are added, and the vegetable mass is kept on low heat for 20 minutes.
Season the workpiece with vinegar, add pre-boiled beans, mix and pack in suitable containers.

Rules for storing borscht dressing

Borscht dressing can be stored for no more than two years and only under optimal conditions. You can use a cellar, basement, pantry as a room; in a pinch, even a refrigerator will do. The temperature regime should be from 5 to 15 degrees, deviations from the norm are not welcome, but will not cause any particular harm to the preservation. An important aspect when storing borscht dressing is humidity; it should be low.