The best recipes for frying borscht for the winter

Beetroot borscht with cabbage

Ingredients:

• cabbage - 1.5 kg;
• beets - 1 kg;
• carrots - 500 g;
• onion - 500 g;
• tomatoes - 3 medium-sized pieces;
• bell pepper - 2 pieces;
• tomato paste - 100 g;
• vegetable oil - 0.5 tablespoon;
• salt - 3 tablespoons;
• sugar - 3 tablespoons;
• vinegar - 1 tablespoon;
• bay leaf and peppercorns to taste.

Cooking technology:

1. Wash and clean the ingredients. Grate the beets and carrots, cut the remaining vegetables into medium cubes or strips.
2. Place beets, carrots and onions in a large saucepan. Add butter, salt, sugar. Mix and cook over low heat.
3. When the vegetables have settled, add the tomatoes and peppers and let stand for 5 minutes. Next, add cabbage and a spoonful of vinegar.
4. Wait for it to boil and simmer for 15 minutes.
5. We put the mixture into jars, wrap them up and wait to cool.

Roasting ingredients

The final stage of frying is its heat treatment. To do this, it is advisable to take a saucepan. Pour oil into it and place on the stove. As soon as the oil is well heated, place all the previously chopped vegetables, except tomatoes, into a saucepan. Fry the vegetables for about twenty minutes, turning constantly. Then add the crushed tomatoes, salt and stir well. Simmer everything together for another fifteen minutes. Place the prepared borscht mixture into jars and seal with lids.

Then turn the baths upside down, wrap them well in a blanket or blanket and leave until they cool completely. Already cold, they can be placed in the pantry. Jars and lids must be thoroughly washed and sterilized beforehand to avoid swelling. A preparation for borscht prepared in this way helps out many housewives, saving them time later.

Preparing borscht for the winter without cabbage

Ingredients:

• peeled beets - 2 kg;
• carrots - 2 kg;
• onion - 2 kg;
• tomatoes - 2 kg;
• vegetable oil - 0.5 l;
• sugar - 200 g;
• salt - 150 g;
• vinegar 9% - 100 ml;
• water - 150 ml;
• peppercorns - 20 pieces;
• bay leaf - 5 pieces.

Cooking technology

1. We wash and clean the vegetables. Grate beets, carrots and onions on a coarse grater. Puree the tomatoes in a blender.
2. Pour oil, beets, onions and carrots into the pan. Add water and 1/3 vinegar (30 ml) to the mixture. Place the pan on low heat.
3. After the vegetables have given juice, we can increase the heat. Wait for it to boil, close the lid and simmer for 10 minutes.
4. Pour tomato puree and vinegar into the dressing. Add salt, sugar, bay leaf.
5. Simmer for 30 minutes after the mixture boils.
6. We sterilize the jars, lay out the ingredients on them and wait for them to cool.

Cooking method

All housewives should take note of the borscht frying prepared for the winter with tomato paste. This vegetable preparation, prepared in the fall, when all kinds of vegetables ripen, will come in handy for many. Borscht prepared using this type of frying turns out tasty, rich red in color and aromatic. And very little time is spent cooking it.

Next, we will look in detail at how to fry borscht. Before starting the cooking process, all ingredients must be carefully prepared. It is necessary to cut off the peel from the beets and rinse them thoroughly under the tap. Peel and wash the carrots. Separate the onions from the peel and rinse. Wash the bell pepper, cut it, remove the seeds and cut off the partitions. Rinse the sprigs of dill and parsley under running water and shake off. Next, you will need to chop all the ingredients one by one.

Separately, grate the beets and carrots into separate bowls. Chop the onion heads into small cubes. Bell peppers can be cut into thin strips or cubes. Separate fresh dill and parsley from the branches and chop. Next, you need to simmer all the prepared vegetables one by one. And it’s most convenient to do this in a cast iron pot. You need to put it on fire, pour in the required amount of odorless oil and wait for a while.

When the cast iron with oil is hot, place the carrots in it first and fry them for ten minutes. Then add the onion cubes, stir and cook together for about ten more minutes. You don’t need to go far from the cast iron, as vegetables need constant stirring. The next thing to do is pour water into the cast iron and add the beets. Stir and simmer for twenty minutes. Next comes bell pepper and five minutes later – tomato, vinegar, salt, sugar.

Stir and simmer covered for fifteen minutes. Lastly, add chopped dill and parsley to the borscht mixture, mix again and simmer for ten to fifteen minutes. A tasty and aromatic preparation for the winter is ready. It must be immediately placed in clean, sterilized jars and sealed with lids. Cover the top with a blanket and leave for a day. Then you can move the jars with the preparation to the pantry.

A simple recipe for borscht dressing in an autoclave without cooking

Ingredients:

• beets - 2 kg;
• carrots - 700 g;
• onion - 800 g;
• garlic - 3 medium heads;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• oil - 1 glass.

Cooking technology:

1. Grate clean vegetables on a coarse grater. Cut the onion into cubes, garlic into slices.
2. Mix all ingredients except garlic.
3. Place in clean jars in layers. We compact the layers with vegetables tightly with a masher.
4. Pour boiling water over the lids to soften the sealing ring. We close the banks.
5. Place in the autoclave and add water.
6. We sterilize and prepare the dressing at 115 degrees for 20 minutes after entering the mode.
7. After the autoclave has cooled down, the filling is ready.

Borscht with tomato paste in an autoclave

Ingredients:

• beet - 2 kg;
• carrots - 600 g;
• onion - 600 g;
• garlic - 100 g;
• oil - 150 ml;
• pepper - 500 g;
• salt - 1 tablespoon;
• granulated sugar - 2 tablespoons.
• tomato paste - 200 g;
• vinegar - 2 tablespoons.

Cooking technology:

1. Grate the beet and carrots on a large diameter grater. Cut the onion into half rings. Garlic can be beaten in a blender or also grated.
2. Mix all ingredients together. Let stand for 15 minutes until the mixture releases juice.
3. Place tightly into clean jars. Soak the lids in boiling water, then roll up the jars.
4. Cook for 15 minutes after reaching 110 degrees.
5. Leave the autoclave to cool to 40 degrees. We take out the cans and enjoy.

How to prepare borscht dressing with cabbage, beets and tomatoes

We offer you a recipe for making it without adding tomato paste. It is also very simple and quick to prepare. In winter it will help you in preparing your favorite borscht

Ingredients:

• kilogram of cabbage
• 400 grams of carrots
• 750 grams of beets
• 300 grams of onions
• half a kilo of tomato
• teaspoon peppercorns (black)
• 150 milliliters vegetable oil
• 5 bay leaves
• 50 milliliters table vinegar
• 6-8 cloves of garlic
• tablespoon granulated sugar
• tablespoon coarse salt

Preparation:

Peel the onion and cut it into half rings or cubes. Let me clarify right away that all vegetables are cut in random order. For example, you can grate some with a grater or use a knife, cut into strips or cubes.

Immediately place the jars with lids for sterilization. By the time of bottling, they should already be prepared.

Wash and peel the carrots. Cut it into strips. You can use a grater

Wash the tomatoes. On the opposite side from the growth of the stalk, we make a cross-shaped cut with a knife blade along the peel. Place in a bowl and fill completely with boiling water. Leave for a couple of minutes. Then immediately put in cold water and cool.

Now we clean the skin. After this procedure it is easy to do. Cut into pieces. If you want, you can pass them through a meat grinder, blender or grater

Finely chop the cabbage, without the stalk and the top flaccid leaves. We also cut the beets arbitrarily - with a knife into strips or a grater

Pour oil into a large enamel pan. When it's hot, add the onion here. Stirring, fry it for 5 minutes. Next comes the carrots. Also, stirring frequently, fry for another 3 minutes. The tomatoes go into the pan next.

Simmer on medium power for 5 minutes. Then add beets. Add vinegar. Salt. Add granulated sugar. It will not make the soup sweet, but will only add the necessary contrast, highlighting the sourness of some vegetables. Add peppercorns

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Stir. Cover, after boiling, simmer for 5 minutes, stirring, over low heat. Meanwhile, finely chop the garlic with a knife or crush it through a press. We send it here after 5 minutes of stewing the beets.

After 5 minutes, put the cabbage here, put the bay leaves on top. It can be compacted tightly if it does not fit. Or add it in portions. After all, during the stewing process, it quickly settles and releases juice

As soon as the cabbage has settled a little, stir the contents of the pan. Cover with a lid. After full boiling, simmer over medium heat for 10 minutes.

Divide into jars

When all the vegetables have become soft and stewed, the mass is ready. Distribute it among sterilized jars, pouring it evenly with the resulting juice.

Seal tightly with boiled lids. Before the workpiece moves into the pantry, the jars need to be placed on the lids, next to each other. Cover with something warm on top. When they cool down, you can move!

Recipe for borscht dressing for the winter

Ingredients:

• beets - 3 kg;
• carrots - 1 kg;
• onion - 1 kg;
• sweet pepper - 1 kg;
• tomatoes - 1 kg;
• sugar - 3 tablespoons;
• salt - 3 tablespoons;
• vegetable oil - 1 cup;
• vinegar 9% - 125 ml.

Cooking technology:

1. We do the preparation in several stages. Grate the washed, peeled beets on a coarse grater and saute until they lose their elasticity with 2 tablespoons of vinegar.
2. Fry the onion until golden.
3. Fry the grated carrots, add pepper to it. Simmer for 5 minutes under the lid.
4. Fry the tomatoes until soft, then until they boil.
5. Mix all ingredients in a saucepan. Add salt, sugar, vinegar and oil.
6. Place borscht in clean jars.
7. If you don’t have an autoclave, put the hot mixture into pre-sterilized jars. If you have an autoclave, then put the mass, which has cooled down to 40 g, into jars and sterilize for 15 minutes (for 0.5 l) at 115 ° C after reaching the mode.
8. After cooling, the dish is ready.

Recipe for borscht dressing made from beets with carrots, without pepper and tomato

One of the simplest recipes for this preparation. It's not difficult to prepare. From simple and always available ingredients. It is not necessary to use selected vegetables. Those that are not suitable for long-term storage are also suitable.

Ingredients:

• a full tablespoon of salt
• 1 kilogram of cabbage
• one and a half kilograms of beets
• half a kilo of fresh carrots
• half a kilo of onions
• a full teaspoon of granulated sugar (more if the tomatoes are sour)
• half a liter of vegetable oil
• 2 bay leaves
• 5 black peppercorns
• 2 glasses of water
• one and a half teaspoons of acetic acid (70%)

Preparation:

Wash all the vegetables and dry them after that.

We free the cabbage from the top limp or damaged leaves and remove them from the stalk. Shred it into thin strips. Some people are used to doing this in cubes. The shape of the cut is not important.

Grate three beets. If you are used to cutting it into strips, do so. Cut the onion into small cubes. You can also use straws - if desired. Three carrots with a grater

Mix all the prepared vegetables in a bowl or large salad bowl. Transfer to a cooking pot. Install on the stove. Turn on the heat underneath.

Add salt and granulated sugar. Pour in vegetable oil, add bay leaves and peppercorns

Pour in the water in which we first dissolve the vinegar. Mix everything thoroughly. We are waiting for it to fully boil. This may take about half an hour. From this moment, at a low, constant boil, simmer the mixture for about an hour, stirring occasionally.

As soon as the dressing boils, put the jars for sterilization. We put them in a cold oven after washing them first. Heat the oven to 160 degrees. Warm up for about 15 minutes. Let cool slightly in the oven turned off. Pour boiling water over the lids separately or boil for 5 minutes - depending on your mood.

Immediately place the hot mixture into jars. We seal them tightly and place them on the lids. Cover the top with a blanket or jacket. Once it cools down, you can put it in the pantry.

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