Dressing for borscht for the winter - a recipe from beets, carrots and cabbage

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

This recipe is the most common, it contains all the vegetables that are usually used when preparing borscht.

Ingredients

What vegetables will you need:

Product	Quantity
Cabbage	1 large fork
Carrot	8-10 pcs.
Onion	6-7 pcs.
Beet	5 pieces.
Bell pepper	4 things.
Tomatoes	1 kg

In addition, you should prepare:

granulated sugar - 60 g;
salt – 50 g;
100 ml vinegar;
500 ml sunflower oil;
greenery.

Step-by-step cooking process

The dressing is prepared as follows:

First, cut the beets into strips, fry them in hot oil for a quarter of an hour, then reduce the heat and continue cooking.

Borscht dressing for the winter. Recipes with cabbage are a classic cooking option.
After this, cut the pepper into strips, tomatoes into small pieces, finely chop the onion, and chop the carrots using a grater. Next, combine all the ingredients, add shredded cabbage, oil and spices.
Then mix the beets and other ingredients and simmer for 50 minutes, remembering to stir.
At the end, add the required amount of vinegar after 5 minutes. turn off the fire.

Borscht dressing with cabbage for the winter - recipe

Borscht dressing with cabbage is a very practical preparation. In winter, it is enough to boil the potatoes in broth, and then put out a jar of the preparation. That's all, minimum labor costs, and a tasty and aromatic borscht is ready! Recipes for delicious borscht dressing for the winter with cabbage are waiting for you below.

Borscht dressing with cabbage

Ingredients:

white cabbage - 2.7 kg;
beets - 4 kg;
onions - 1.5 kg;
carrots - 1.5 kg;
parsley - a bunch;
sweet bell pepper - 800 g;
tomatoes - 2 kg;
parsley (root) - 300 g;
bay leaf - 4 pcs.;
granulated sugar - 80 g;
allspice peas - 5 pcs.;
black peppercorns - 8 pcs.;
vinegar 9% - 150 ml;
table salt - 100 g;
refined vegetable oil - 450 ml.

Preparation

Pour boiling water over the tomatoes, carefully remove the skin and finely chop the pulp. Chop the peeled beets into strips and place in a large frying pan in which half the vegetable oil has been preheated. First, fry the beets over high heat, and then cover with a lid and simmer for 10 minutes over low heat. We clean the pepper and chop it into fairly thin strips. Chop the onion into half rings, and chop the carrots and parsley root into thin strips. Chop the cabbage. Mix all the vegetables. Add chopped herbs, butter, spices, salt and sugar. Mix everything well and simmer under the lid for about 40 minutes, stirring occasionally. About 5 minutes before readiness, add vinegar. Distribute the hot mass into steamed jars and seal them with boiled lids. Then turn it upside down, wrap it up and let it cool.

Borscht dressing with beans and cabbage

Ingredients:

onion - 2 kg;
bell pepper - 1 kg;
carrots - 2 kg;
raw beans - 700 g;
water - 2 glasses;
ripe tomatoes - 4 kg;
beets - 2 kg;
refined vegetable oil - 500 ml;
white cabbage - 4 kg;
salt - 150 g;
vinegar essence - 30 ml.

Preparation

Pour vegetable oil into the pan. Heat it thoroughly, add chopped onion and fry over high heat until golden brown. Reduce heat to about medium, add grated carrots and chopped tomatoes. Let the mixture boil well. Then lay out the chopped beets, boil for 5 minutes and add the cabbage. At first it will seem like there is too much of it, but during the cooking process it will shrink. When this happens, add chopped sweet pepper. If the vegetables are not too juicy and have given little juice, add water. Then add some salt, cook for about 20 minutes. Pour in the vinegar essence, the beans boiled in advance and turn off, the dressing is ready!

Borscht dressing with cabbage without vinegar

Ingredients:

white cabbage - 1.5 kg;
allspice - 4 pcs.;
bay leaf - 2 pcs.;
red bell pepper - 3 pcs.;
natural tomato juice - 1.5 liters.

Preparation

Wash and clean the sweet pepper. Shred cabbage in any convenient way. Slice the pepper thinly or chop it into long strips. Let the prepared tomato juice boil, pour cabbage, pepper and spices into it. After boiling, boil for about 5 minutes, and then distribute into sterile jars, roll them up, place them bottom up and wrap them in something warm. Borscht dressing with bell peppers and cabbage is best stored in the cold.

Borscht dressing with tomato paste and cabbage

Ingredients:

white cabbage - 2 kg;
tomato paste - 500 g;
beets - 700 g;
purified water - 500 ml;
onion - 500 g;
bell pepper - 450 g;
vinegar - 70 ml;
carrots - 450 g;
refined vegetable oil - 200 ml.

Preparation

First, fry chopped onions and carrots in hot oil, add diced sweet peppers, beets and tomato paste diluted in water. Salt and sugar to taste. Stir and simmer for about a quarter of an hour, then add the shredded cabbage, pour in a little water and cook for another half hour. Pour in vinegar, let it boil for 3 minutes and pour the dressing into prepared steamed jars.

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.

The dressing for borscht with beans is to die for

But this recipe can already be called a full-fledged independent dish. Thanks to the beans, it is not only tasty, but also filling. In general, this is almost a vinaigrette.

Ingredients:

Beetroot – 1.5kg
Tomatoes – 1.5kg
Pepper – 0.5kg
Carrots – 0.5kg
Onion - 0.5kg
Oil – 250ml
Vinegar 9% – 80ml
Salt - 1 tbsp
Sugar - 100g
Beans – 300g

The indicated quantity is enough for 9 half liter jars.

To prepare the soup, just pour 1 half liter jar into 3 liters of boiling water.

Preparation:

The beans in this recipe are the most important ingredient, so you need to devote some time to preparing them in advance.

Firstly, the beans need to be filled with cold water in the evening and left overnight. The next day, you need to rinse it, put it in a saucepan and fill it with cold water so that there is about 2 cm more water than the beans.

Then put the pan on the fire and cook the beans until tender over low heat (about 15-20) minutes.

After this, pour the beans into a plate and move on to other vegetables.

Grate the carrots and beets on a coarse grater, cut the bell pepper into small strips, and cut the onion into cubes.

We pass the tomatoes through a meat grinder.

When everything is ready, pour the tomato mass into a deep saucepan and pour in vegetable oil. Mix everything well, put on the fire and bring to a boil.

After boiling, add beets to the pan, add half of the prepared vinegar (40 ml), stir, bring to a boil and cook for another 10 minutes.

Then add onions, carrots, stir, bring to a boil again and cook again for 10 minutes.

After 10 minutes, add pepper, beans, salt and sugar. Stir again and bring to a boil. Cook for 15 minutes.

5 minutes before the end of cooking, pour in the second part of the vinegar, stir and finish cooking.

After this, remove the pan from the heat and pour the still hot dressing into sterilized jars. Fill them to the brim and roll them up.

Turn the jars over and leave them to cool at room temperature.

After cooling, store in a cool place.

With cabbage and beets

Borscht dressing for the winter with cabbage according to the following recipe can be prepared from substandard vegetables (small, damaged) that cannot be stored for long. However, it is better to throw away frozen and spoiled ones.

What you will need

For 2 kg of beets, take about 1.5 kg of cabbage.

Other components:

onions – 3 pcs.;
2 sweet peppers;
500 g carrots.

For filling you need:

granulated sugar - 6 tbsp. l.;
1.5 liters of water;
4 tbsp. l. salt;
350 ml vinegar;
0.5 tbsp. tomato paste.

Preparation

Procedure:

First, the beets are grated using a large-mesh grater. Carrots are chopped in the same way.
Then peel the onion, cut it into cubes, and the washed pepper into strips.
All vegetables with shredded cabbage are placed in a convenient bowl that has a thick bottom.
Next, a filling is prepared from the ingredients specified in the recipe (except vinegar). The liquid is allowed to boil, after which it is removed from the heat, and after cooling, vinegar is added to it.
Then pour the marinade over the vegetables, bring the mixture to a boil and cook for 20 minutes.
After this, the mass is distributed into jars and sterilized for 10 minutes. and roll it up.

Simple borscht dressing without tomatoes

I often make borscht preparations without tomatoes or tomato paste, and add tomatoes while preparing the first course. You can take canned tomatoes or ready-made tomato paste, in portions. The good thing about this preparation is that it can then be served as a salad or used as a base for vinaigrettes.

Ingredients:

3 kg of beetroot (beets);
0.8-0.9 kg of onions;
1 kg carrots;
2 kg cabbage;
200 ml vegetable oil;
0.75 cups table vinegar (9%);
2.5 tbsp. spoons of salt;
5-6 pcs. black peppercorns;
2 pcs. bay leaf.

How to cook:

Wash vegetables thoroughly in running water. Peel the carrots and beets and grate them on a grater with large holes. Chop the white cabbage into thin strips. Peel the onion and cut it into half rings.
Take a large saucepan or basin and add chopped vegetables there. Add water and vegetable oil (preferably refined). Light the fire on the stove and bring the contents to a boil.
Then cook, stirring occasionally, over low heat for about ten minutes. A large wooden spoon works well for stirring. We don’t close the lid tightly, just cover it so that the rich color of the vegetables is preserved.
Now add seasonings and salt, pour in vinegar. Simmer, stirring, for forty to fifty minutes. Be careful not to burn the contents. If necessary, add a little water.
In the meantime, sterilize the jars - either over steam, or in the oven or microwave. Boil the lids in boiling water for 5 minutes or simply scald them. Ladle the hot dressing into the jars and screw on the lids.

As you can see, a very simple recipe for borscht dressing for the winter with beets, cabbage and carrots, but without tomatoes. Try it - I'm sure you'll like it.

Without vinegar

You can make preservation without vinegar, replacing it with lemon juice. This does not harm the taste of the product and allows you to preserve its color.

Ingredients

Take 1 kg of beets and the same amount of tomatoes.

You should also prepare:

1 sweet pepper;
300 g of carrots and onions;
a bunch of greenery;
1 lemon;
a little sunflower oil.

Preparation

Step-by-step instruction:

First, they put the washed beets to cook.
While the vegetable is cooking, cut the onion into half rings, which must be fried in a frying pan with vegetable oil until transparent.
Then, after removing the skin from the tomatoes, cut them into cubes, and the pepper into strips. They also grate carrots and chop greens.
After this, combine the vegetables and let them simmer for 40-50 minutes.
Meanwhile, boiled and slightly cooled beets are grated on a large-mesh grater and added to the vegetable mixture. Simmer the mixture for another half hour. Before turning off the heat, add lemon juice.

Without cabbage

Borscht dressing for the winter (the recipe with cabbage is not suitable for everyone) may not consist of all the vegetables present in the traditional dish.

You can add cabbage directly during the cooking process, so it will not be overcooked.

Required Products

To prepare the vegetable mixture, take 1 kg of beets. Tomatoes and carrots are taken in the same quantities.

You also need to prepare the following components:

bell pepper – 4 pcs.;
8-9 bulbs;
200 ml water;
30 ml vinegar;
salt - 1.5 tbsp. l.;
granulated sugar - 0.5 tbsp;
sunflower oil – 200 ml;
spices.

Preparation

Sequencing:

First, cut the vegetables into cubes (except tomatoes), add water to them and cook the mixture for 20 minutes.
After this, grind the tomato pulp randomly, combine it with the vegetable mixture, add spices, salt, and granulated sugar.
Then pour in the oil, mix everything, and simmer the mixture for 30 minutes.
Next, season the workpiece with vinegar and keep it on low heat for another 2 minutes.

Preparation

Peel the beets, cut into thin strips, or grate them using a Korean carrot grater. Place it in a deep frying pan and fry, adding about 300 g of vegetable oil per 4 kg of beets. Then cover the pan with a lid and simmer the beets a little more over low heat.

Also cut the carrots and parsley root into strips or grate. Pour boiling water over the tomatoes from a kettle, remove the skin and chop the pulp. Cut the onion into small cubes, bell pepper into half rings. Finely chop the cabbage.

Place all the vegetables in a large cast iron Dutch oven, add the roasted beets, parsley, and all the herbs and spices except the vinegar. Pour in 200 g of vegetable oil. Mix everything thoroughly, cover the frying pan with a lid and put on fire. Cook the borscht dressing for about 30-40 minutes, stirring occasionally. 10 minutes before cooking, add vinegar.

Place the hot vegetable mixture into sterilized jars and immediately roll up the lids.

As you can see, borscht dressing for the winter with cabbage is very easy to prepare. You will have to spend very little time to provide your family with excellent meals for the whole year ahead, and free yourself from unnecessary hassle.

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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.

Ingredients

It is most convenient to preserve borscht dressing in 0.5 liter jars. To prepare a preparation that is enough for about 20 jars, you will need:

3 kg cabbage,
4 kg beets,
1.5 kg carrots,
1.5 kg of onion,
2 kg tomatoes,
800 g bell pepper.

To ensure that the dressing has a special aroma, stock up on a large bunch of parsley, as well as 300 g of parsley root. You will also need seasonings and spices:

15 black peppercorns,
5 - allspice,
4 bay leaves,
a glass of 9% vinegar,
3 tbsp. l. sugar and salt.

To fry and stew vegetables you will need vegetable oil.

With tomato paste

Recipes usually call for using fresh tomatoes. However, you can also use tomato paste.

You can cook it yourself or buy store-bought.

Ingredients

You should prepare 1 kg of carrots, sweet peppers and onions.

Also needed:

2.5 kg beets,
half a head of garlic;
200 ml water;
500 ml tomato paste;
hot pepper pod;
salt – 30 g;
granulated sugar - 2 tbsp. l.;
200 ml vegetable oil;
50 ml vinegar.

Cooking technology

How to cook:

First, chop all the vegetables using a meat grinder.
After this, pour in water, add tomato and leave to simmer for 30 minutes.
Add the required amount of salt and granulated sugar, chopped garlic. Boil the mixture for another 40 minutes.
Then add sunflower oil and mix the mass. After pouring vinegar, keep it on the fire for another 2 minutes, pack it in jars and roll it up.

Recipe for borscht dressing made from beets and carrots

This is a classic recipe for borscht dressing for the winter. Among the ingredients there is sweet pepper, but you decide for yourself whether to use it or not. It is not necessary to put it down, but personally I like it better with it.

Ingredients:

Beetroot – 1kg
Carrots – 1 kg
Onions – 1kg
Tomato - 1 kg (or tomato paste 400 g, diluted in 300 ml of water)
Sweet pepper – 1kg
Sugar - 100g
Salt - 70g
Vegetable oil – 325ml
Vinegar 9% – 50ml
Water – 75ml
Allspice peas - 3-4pcs
Bay leaf - 2-3 pcs

The indicated amount of ingredients is enough for 6 0.7 liter cans. To be honest, I don’t see the point in doing less, because for the sake of one can it’s hardly worth doing all this.

Preparation:

First of all, prepare the vegetables. Grate carrots and beets on a coarse grater. Finely chop the sweet pepper and onion. We pass the tomatoes through a meat grinder or grind them in a blender.

You can immediately put the jars washed with soda in the oven for sterilization.

In order for the beets to retain their color, after grating, pour half of the prepared 9% vinegar over them.

Take a deep dish with thick walls (ideally a cauldron), put it on medium heat and pour in vegetable oil.

First of all, you need to fry the onion a little. There is no need to achieve a golden color, you just need to lower it a little.

Then we put the carrots in the pan and lightly fry them in the same way.

After this, sequentially add the remaining ingredients: beets, peppers, tomatoes, sugar, salt, pepper, water and vinegar.

Mix everything well.

Reduce the heat to low, cover the pan with a lid and leave the borscht dressing to simmer for 25-30 minutes.

After the specified time, place the still boiling mixture into sterilized jars. There is no need to turn off the stove.

Also pour the remaining juice into the jars up to the neck.

Then roll up the jars with lids and leave them upside down until they cool, covered with a blanket.

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.

Real jam

Adding a large amount of garlic to the dressing allows you to get a product with a piquant taste. And basil gives it a special aroma, which gourmets will appreciate.

Compound

For 1 kg of tomatoes take 500 g of beets.

Also used:

garlic – 2 heads;
granulated sugar - 100 g;
dried basil;
salt to taste.

Preparation

Step-by-step instruction:

First, chop the tomatoes using a blender. Then pour the mass into a saucepan, add salt, add granulated sugar, and after boiling, boil for 10 minutes. on low heat.
Then pre-grated beets and chopped garlic are added to the tomato mass and boiled until the mixture becomes thick.
When the vegetables are ready, add the basil, stir, and place the mixture in sterile containers.

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.

Borscht dressing with beans (option 2)

Ingredients:

5 kg tomato,
2.5 kg beets,
1.5 kg carrots,
1 kg sweet pepper,
1 kg of onion,
1.5 kg beans,
400 ml vegetable oil,
250 ml 9% vinegar,
5 tbsp. salt,
greens, bay leaf, garlic, black peppercorns - to taste.

Preparation:

Pass the tomatoes through a meat grinder or chop using a blender. Grate the beets and carrots on a coarse grater, cut the onion and sweet pepper into strips.
Soak the beans in advance and boil until half cooked.
Heat vegetable oil in a wide saucepan or salad bowl, then place all the vegetables, beans and tomato mixture into it. Add salt, stir and simmer over medium heat for 40-50 minutes from the moment it boils.
At the end of cooking, add herbs and vinegar, heat well and place in sterilized jars. Roll it up, turn it over, wrap it up.

You can add garlic to taste, as well as hot pepper, to all borscht dressing recipes. It all depends on the tastes of your family. Add garlic towards the end of cooking to preserve its flavor as much as possible. You don't have to remove the seeds from hot peppers to make their hot taste brighter.

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.

The simplest recipe for winter borscht dressing with beets

The most difficult thing in this recipe is preparing, or rather, cutting the ingredients. But how nice it will be in winter to open a jar of dressing and cook borscht in a matter of minutes.

Ingredients:

tomatoes – 2.5 kg;
beets – 2.5 kg;
carrots – 2.5 kg;
onion – 2.5 kg;
refined oil – 800 ml;
sugar – 250 g;
salt – 180 g;
water – 200 ml;
vinegar 9% - 150 ml;
peppercorns – 20 pcs.;
bay leaf – 5 pcs.

Advice! If you have a food processor, then all vegetables except tomatoes can be passed through the coarse grater of an electric assistant.

Preparation:

Grind the beets and carrots on a coarse grater, chop the onion with a knife, and turn the tomatoes into tomato juice using a blender.
Pour water, vegetable oil and 1/3 vinegar into a deep saucepan. Add grated vegetables and onions, bring to a boil and simmer for 15 minutes over moderate heat, stirring the contents of the pan occasionally.
Add tomatoes, salt, sugar, peppercorns and bay leaves, bring to a boil again, reduce the flame and simmer with the lid ajar for half an hour.
Pour out the remaining vinegar, simmer for 5 minutes and pour into sterile jars, seal, wrap in a warm thing and leave to cool for 24 hours.
We put the jars away for storage in a convenient place where there is no direct sunlight.

Without sterilization

Thanks to the large amount of salt, the vegetable mixture can be stored for a long time.

Ingredients

You should take:

tomatoes – 1 kg;
10 onions;
3 sweet peppers;
carrots – 3 pcs.;
parsley and dill;
a pack of salt.

Cooking features

Procedure:

First of all, chop the greens and all vegetables in a convenient way.
Then put the ingredients in a deep container, add salt, and mix.
After this, the composition is distributed into jars and closed with nylon lids.

Quick recipe in a slow cooker

Borscht dressing for the winter (you can choose a recipe with cabbage or other vegetables from those described above) is quick and convenient to prepare in a slow cooker.

In this case, you must adhere to the following instructions:

First, prepare the vegetables (except beets), according to the recipe, chop them, and place them in the bowl of the device. Boil the mixture for 10 minutes, then add beets and cook for 1 hour, setting the “multi-cook” mode.
After the signal, salt the mixture, add sugar and spices, add vegetable oil and leave to cook for another 10 minutes.
Then season the product with vinegar and set the timer for another 5 minutes.

If the recipe calls for the use of fresh tomatoes, then add 1.5 tbsp to the bowl. water. If tomato paste is used - 500 ml of liquid.

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.