Beetroot soup - 13 soup recipes: hot and cold + in jars for the winter!

Beets are an indispensable autumn vegetable in cooking. The root vegetable is added to first courses, vegetable stews, casseroles, and salads.

The benefits of the product for the body are widely known. Beetroot helps strengthen the immune system, normalize the functioning of the cardiovascular system, lower cholesterol and avoid atherosclerosis. Due to the presence of vitamins A, group B, useful substances: iodine, sodium, potassium, copper, boron, zinc, folic and ascorbic acids, the vegetable is also used in folk medicine.

In the summer, the vegetable can be purchased everywhere, but for the winter, experienced housewives try to prepare beets in various ways. Proven and simple options for preparing vegetables for the winter are presented in the article.

Harvesting whole beets for the winter in jars

Whole beets prepared for the winter allow you to quickly prepare a salad or borscht in winter. And also save small root vegetables in jars, since they are simply unsuitable for storage in the cellar.

Ingredients for a 1.5 liter jar:

• 2 allspice peas
• 5 black peppercorns
• 1 bay leaf

For the marinade:

• 1 liter of water
• 2 tbsp. spoons of salt
• 1 tbsp. spoon of sugar
• 2 tbsp. spoons of vinegar 9%

Cooking plan:

1. Take beets with a diameter of no more than 5 cm in an amount of 2.5 kg, wash and place in a pan. Fill the root vegetables with water and cook for 40-60 minutes until they become soft. There is no need to digest them; readiness can be checked with a knife.

Let the beets cool or you can put them under running cold water to cool.

2. After cooling, cut off the ends on both sides and remove the skin.

3. Place allspice peas, black peppercorns and bay leaves into the prepared jars. We place the cooked and peeled beets up to the hangers of the jars.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar and put on fire. Bring the water to a boil and cook for 2 minutes. Then pour in vinegar. That's it, the marinade is ready.

5. Pour the marinade into jars with beets and place them on a napkin in a pan for sterilization. We just cover the jars on top with sterilized lids; there is no need to tighten them.

6. Fill the pan with warm water at a temperature of 60 degrees C up to the hangers of the cans. We sterilize jars from the moment of boiling for 30 minutes (1 liter jars are sterilized for 20 minutes).

7. We take out the jars, screw on the lids, turn them upside down and insulate them until they cool. The beets are ready for the winter in jars.

8. In winter, you can open the jar, take out the finished beets, cut them into cubes and prepare a salad.

9. Or you can cut it into slices and prepare another salad with seeds.

10. Or quickly prepare a regular and popular vinaigrette.

Pleasant to eat!

Beetroot soup, like in kindergarten

You can prepare beetroot soup the same way it was and is now served to children in kindergartens in several versions - with water, meat broth, using chicken breast or beef. It will help diversify children's diet, ensuring excellent functioning of the gastrointestinal tract.

The soup is prepared from:

• dark beets - 2 medium root vegetables;
• potatoes – 3 pcs.;
• water or meat broth - 1.6 l;
• onion – 1 pc.;
• olive or sunflower oil;
• carrots;
• sour cream;
• spices and herbs.

The beets need to be washed thoroughly and placed in a saucepan without removing the peel. You need to cook the vegetable, covered with water, until it is completely cooked (you can check with a fork or toothpick), then peel and cut into strips.

In heated oil, fry onions, cut into half rings, and grated carrots. While the vegetables are frying, you need to boil water or broth in a saucepan, then boil the diced potatoes and vegetables in it. When the potatoes have boiled a little, beets and spices are sent to the container. A few minutes before the end of cooking, sour cream and herbs are added to the soup.

The best recipe for spicy adjika with beets for the winter

Adjika is loved by many fans of spicy dishes, because when cooked correctly, it can not only bring tears to the eyes, but is also truly delicious. The original Abkhaz pasty mass does not imply the presence of any other additives except rock salt and spices.

Modern variations include a variety of vegetables. In addition to tomatoes, you can also use beets to prepare it. And, I must admit, the adjika it makes is simply amazing! Try it - you won't regret it!

Required ingredients:

• beets - 1kg;
• tomatoes - 1.5 kg;
• bell pepper (red) - 600 g;
• chili pepper - 3 pcs.;
• garlic - ½ cup;
• granulated sugar - 100 g;
• salt - 1 tbsp. spoon (you can add salt to taste);
• acetic acid (9%) - 75 ml;
• vegetable oil - 200 ml.

Cooking method:

1. Pass all the vegetables through a meat grinder:

• Pre-wash and peel the beets;
• wash the tomatoes, remove the stem;
• We clean the bell pepper from the seeds, as they can add some bitterness;
• On the contrary, we leave the seeds in the chili pepper - they add the necessary spiciness.

2. Garlic can be crushed using a press, or use a fine grater.

3. Pour oil into the pan and add beets. After boiling, simmer for 15 minutes, stirring occasionally.

4. Pour in the grated tomatoes, and then continue to fry everything under the lid for another 10 minutes.

5. After adding bell pepper, wait 5 minutes, add chili and garlic. Cook for 7 minutes.

6. Finally, add sugar, salt and vinegar. Mix well and immediately, without turning off the heat, pour the mixture into sterilized jars.

7. Screw them on with lids. Turn it over, let it cool completely, then put it in a dark place.

Our delicious adjika is ready. Now you can open the jar at any time to enjoy the amazing aroma, as well as the pungent taste of this mouth-watering mass.

Beet preparations are very varied and tasty, and most importantly, very healthy. Plus, they're not that difficult to prepare, and the end result is something that you and your loved ones will absolutely lick your fingers off. Bon appetit and happy cooking!

Cold beetroot soup with beef

Beef is an essential meat for the normal functioning of the body. Added to vegetable beet soup, it will make it filling, nutritious, and improve its beneficial properties.

The dish is prepared from:

• beef – 350 g;
• beets - 3 small root vegetables;
• water – 900 ml;
• potatoes – 4 pcs.;
• eggs – 3 pcs.;
• cucumber – 1 pc.;
• lemon juice;
• green onions, dill, parsley;
• sour cream or mayonnaise;
• salt, sugar.

Young beef is boiled, cooled and divided into small pieces. Root vegetables are boiled in their skins, cooled, peeled and cut. Boiled beets are poured with meat broth and boiled along with lemon juice for 5 minutes after boiling. Granulated sugar and salt are added to the broth.

Cucumbers and chicken product are cut into small cubes and mixed with potatoes, meat, onions and herbs. All this is added to the cooled beet broth, mixed, and salted to taste. Pouring into portioned plates, add a little mayonnaise or sour cream to the beetroot soup.

Beetroot for the winter in jars

Preparing first courses traditionally takes housewives a lot of time and effort, because each time you have to clean, cut, chop, fry, and stew a lot of ingredients. There is not always enough energy to do this. And soups, according to nutritionists, invariably remain one of the healthiest dishes for humans, which it is advisable to eat every day. That’s why beetroot in jars for the winter is not just a tasty preparation. It allows you to save a lot of time at a time when it is most needed.

In addition, during the harvest season, you have the opportunity to choose and prepare the most delicious and high-quality vegetables in order to be one hundred percent sure of the healthiness of the food prepared from them.

Preparation recipes

There are many recipes for beetroot soup for the winter; it is made with apples, garlic, and herbs. You can cook the dish in a slow cooker or in the standard way.

Classic recipe

To prepare classic beet stock, you will need the following products:

• 1 kg of white cabbage, beets, carrots;
• 4 onions, tomatoes;
• 1 bunch of parsley;
• 150 g sugar;
• 3 tbsp. salt;
• 2 tbsp. 9% vinegar;
• sunflower oil.

Wash vegetables and herbs, remove skins from beets, carrots and onions. The first leaves are removed from the cabbage and chopped into strips. Do the same with other vegetables, only cut the onions and tomatoes into cubes. The components are placed in a deep container at the same time, except for greens, which are added 15 minutes before the end of cooking.

Salt the vegetable mixture, add oil, and simmer for half an hour. In the middle of cooking, add sugar, 5 minutes before the end of cooking, pour in vinegar. You should get a red vegetable mixture with a pleasant aroma. It is poured into jars and cooled naturally.

Recipe without cabbage

To prepare preserves without cabbage, use the above recipe without adding this vegetable. You can slightly reduce the amount of sugar and salt.

With garlic

Prepare a beetroot dish with garlic according to the standard recipe, adding 10 cloves of the spicy vegetable. Finely chopped garlic is added at the end of the cooking process and stewed with carrots and onions.

With greens

Beetroot soup is widely prepared with a lot of greens. They resort to the classic recipe, but add 2 bunches of parsley, dill, basil, and green onions. You can replace the given components with your own.

With apples

Canned beetroot with apples is incredibly tasty; it can be used as a dressing for first courses or as a snack on its own.

You will need the following products:

• 10 pieces of beets;
• 5 kg of Antonovka apples, the same amount of sweet peppers, carrots, tomatoes, onions;
• 250 g sugar;
• 2 tbsp. salt;
• 2 bunches of dill, parsley;
• 100 ml 9% vinegar;
• 250 ml sunflower oil.

The vegetables are pre-washed and the apples are peeled. Afterwards, they are grated on a coarse grater, the peppers are cut into thin strips, the onions into small cubes, and the same is done with the tomatoes. Combine vegetables in a saucepan with sugar and salt, bring to a boil, cook for 20 minutes over low heat. Add chopped parsley/dill and vinegar to the mixture and bring to a boil again. The vegetable mass is laid out in sterilized containers and allowed to cool.

In a slow cooker

To prepare beetroot soup in a slow cooker, use the following products:

• 5 kg of beets, onions, carrots, tomatoes;
• 150 g sunflower oil;
• 30 g salt;
• 2 tbsp. Sahara;
• 30 ml vinegar 9%;
• 70 ml water;
• 3 laurel leaves;
• 4-5 peppercorns.

Vegetables are chopped, placed in a multi-cooker bowl, water, oil, and 1/3 of the amount of vinegar written are poured into it. Turn on the “quenching” mode for 60 minutes. The finished dish is distributed into containers and cooled.

Recipe with tops

Beetroot soup with tops was initially considered a peasant dish, a budget dish. Nowadays it is prepared on the basis of meat broth, with the addition of various vegetables, which ultimately allows you to get an excellent, satisfying first dish that will appeal to all household members. For vegetarians and those who fast, you can prepare this beetroot soup using pure water. The total cooking time of the dish is no more than 1 hour, the yield is 5-7 servings.

To prepare the dish you should prepare:

• beets with tops – 400 g;
• onion;
• potatoes – 250 g;
• carrot;
• a couple of small bell peppers;
• zucchini – 180 g;
• fatty salted brisket – 60 g;
• broth or water – 2.5 l;
• spices, salt, herbs, sour cream.

According to this recipe, young beets are used, small in size, with beautiful juicy tops. It needs to be washed, peeled and chopped into thin circles, the tops are chopped into strips. In a saucepan with meat broth, boil the vegetable for 20 minutes over low heat.

Separately, diced onions and grated carrots are fried in a frying pan. Add potatoes and zucchini, cut into cubes, into a container with lightly boiled beets, then sautéed vegetables in a frying pan. You should also add some bell pepper there - juicy, bright in color, to give the dish an excellent aroma.

After 10-15 minutes, when the potatoes are almost ready, the brew needs to be slightly salted (taking into account the subsequent addition of salted brisket). Separately, peel the garlic, finely chop the brisket and grind it all in a container until smooth. At the end, when the vegetables in the broth are boiled, add the meat and garlic and let the soup steep for 8 minutes. Serve hot or cold, seasoned with fermented milk product and herbs.

The best recipes for cold borscht with pickled beets

Now you know how to pickle beets quickly and tasty. But what to cook from it? There are many options, one of them is cold borscht.

Kholodnik is an original dish that has a lot of useful properties. It enriches the body with useful substances and refreshes on hot days. It contains a large amount of fiber, which is essential for the normal functioning of the digestive system. Let's consider the most delicious and original versions of this dish.

Classic cold borscht

A recipe that every housewife should know. It's simple, fast and delicious.

Ingredients:

• pickled beets – 0.3 kg;
• cucumbers – 3 pcs.;
• boiled meat – 0.5 kg;
• eggs – 4 pcs.;
• potatoes – 5 pcs.;
• vinegar – 1 tsp;
• herbs and spices to taste.

Preparation:

1. Boil eggs and potatoes.
2. Remove the beets from the marinade and cut into cubes.
3. Add chopped meat, cucumbers and potatoes.
4. Pour boiled water until the vegetables are completely covered.
5. Add spices, chopped herbs and vinegar.
6. Divide into portions and garnish with half an egg.

Cold borscht “Refreshing”

A dish that will be a salvation from the sultry heat in the summer months and will replace the okroshka that everyone is already bored with.

Ingredients:

• pickled beets (whole) – 5 pcs.;
• eggs – 4 pcs.;
• cucumbers – 2 pcs.;
• dill and parsley to taste;
• radishes – 0.1 kg;
• meat – 0.1 kg.

Preparation:

1. Grate the radish and cucumber on a coarse grater.
2. Boil the eggs and cut in half.
3. Remove the beets from the marinade and grate them too.
4. Combine all the vegetables and pour in the beet marinade.
5. Add herbs to taste and chopped meat.
6. Stir and add salt to taste.
7. Pour into portions and place an egg on top.

Cold “Lithuanian” borscht

An unusual recipe in which kefir occupies the main place.

Ingredients:

• pickled beets – 1 jar;
• potatoes – 6 pcs.;
• kefir – 1 l;
• eggs – 2 pcs.;
• salt and herbs to taste;
• cucumbers – 2 pcs.

Preparation:

1. Boil eggs and potatoes.
2. Remove the pickled beets from the marinade and place in a saucepan.
3. Chop greens, cucumbers and eggs.
4. Place in a saucepan and pour in kefir.
5. Add salt to taste and a little beetroot marinade.
6. Serve potatoes separately. Add butter before serving.

This dish is very popular in Lithuania, where special kefir is sold for its preparation.

"American style"

In America, this dish is sold in stores under the name “borscht”, although in fact it has nothing in common with our traditional borscht.

Ingredients:

• pickled beets – 4 pcs.;
• potatoes – 2 pcs.;
• quail egg – 4 pcs.;
• chicken egg – 2 pcs.;
• cucumber – 2 pcs.;
• salt, sugar and herbs to taste;
• juice of one lemon.

Preparation:

1. Boil potatoes and eggs.
2. Grate the pickled beets.
3. Place a pan of water on the fire, add beets, lemon juice and cook for 10 minutes.
4. Cut potatoes, cucumbers and chicken eggs into cubes.
5. Divide into portions and top with a quail egg.
6. Pour beetroot broth into serving bowls and season with herbs.
7. Add salt, sugar, sour cream if desired.

"In Belarusian"

An affordable and simple recipe with a minimum number of ingredients. The result is a unique dish.

Ingredients:

• pickled beets – 0.5 kg;
• cucumber – 2 pcs.;
• eggs – 6 pcs.;
• salt and herbs to taste.

Preparation:

1. Grate the beets.
2. Cut eggs and cucumbers into cubes.
3. Combine and pour kefir.
4. Salt and garnish with herbs.

Cooking will take 20 minutes.

With smoked cod

If you like experiments and specific combinations of flavors, prepare this unusual dish.

Ingredients:

• pickled beets – 3 pcs.;
• eggs – 4 pcs.;
• cucumbers – 3 pcs.;
• cod – 1 pc.;
• greenery;
• vinegar, salt and sugar to taste.

Preparation:

1. Remove the beets from the marinade and grate them.
2. Pour the marinade into the pan
3. Cut the cucumbers into cubes and add to the marinade.
4. Add beets and herbs.
5. Season to taste with vinegar, salt, sugar.
6. Cut the eggs in half and the cod into small pieces.
7. When serving the dish, add an egg and cod to each serving.

Sausage

The recipe is very similar in composition to okroshka, but beets add spicy notes and an unforgettable taste.

Ingredients:

• beets – 3 pcs.;
• eggs – 4 pcs.;
• greens to taste;
• potatoes – 6 pcs.;
• cucumbers – 2 pcs.;
• sausage – 0.3 kg;
• sour cream to taste.

Preparation:

1. Open the beets. If it is marinated whole, grate it.
2. Boil potatoes and eggs.
3. Cut potatoes, eggs, sausage and cucumbers into strips and mix.
4. Divide into portions and pour over beetroot marinade.
5. Season with sour cream, garnish with herbs,

In a slow cooker

Beetroot soup is prepared in a slow cooker from:

• beets - 1-2 vegetables;
• onions;
• carrots;
• tomatoes;
• potatoes – 3 pcs.;
• lemon juice - no more than 1 tsp;
• black pepper, salt to taste;
• oil.

Chopped onions and carrots are fried in oil in a multicooker bowl for 8 minutes. Then chopped tomatoes, previously peeled, are added to them.

Separately, in a bowl, pour lemon juice over the diced beets - this is important to preserve their color, mix and fry with the rest of the vegetables. Afterwards, diced potatoes, spices and water are poured into the bowl. You need to cook the dish in the “Soup” or “Borscht” mode for about 50 minutes. Can be served cold or hot, topped with sour cream.

Natural beetroot

For this recipe you will need young round beets.

• The root vegetable should not have visible light rings on the cut; the flesh should be evenly colored in a bright burgundy color.
• We cut off the tails and the green part of the tops and wash them in running water. Soak the root vegetables in boiling water for 10 minutes.
• Beets are easy to clean after boiling.
• Remove the skin from the beets, cut into cubes or large strips (small beets can be put in whole).
• Place the prepared peeled root vegetables in jars, pour hot water with salt (20 grams of salt per liter of water).
• Cover the jars with lids and send them for sterilization for 40 - 50 minutes.
• We seal the sterile jars hermetically, turn them over, and cool them.

Place small root vegetables in jars

With added sausage

Beetroot soup with sausage is a dish familiar to many from childhood. Previously, housewives prepared beetroot dressing in advance, after which they added sausage to it and enjoyed the excellent taste of the nutritious soup.

The dish is prepared from:

• sausages – 250 g;
• beets - a couple of pieces;
• potatoes - several small root vegetables;
• eggs – 2 pcs.;
• cucumber - large or a couple of small vegetables;
• radish – 120 g;
• tomato – 3 pcs.;
• salt, ground black pepper;
• onions, greens;
• sour cream.

Sausage (“Olivier”, “Retro” or any other boiled product) is cut into cubes and mixed with separately boiled vegetables and eggs. It turns out to be a salad that looks like Olivier salad and vinaigrette at the same time.

Separately, boil the grated beets in boiling water.

To prevent the vegetable from losing color during cooking, you need to add citric acid or vinegar to the water.

This dressing must be salted, peppered, and a little sugar is added to it.

Having laid out the chopped and kneaded vegetables in portions, you need to pour the dressing over them. Serve with sour cream and herbs.

Preparing beetroot for the winter with cabbage

To make the cooking process easier, beetroot soup is often prepared with cabbage.

The recipe will require:

• 1 kg beets;
• 1 kg of white cabbage;
• 1 kg carrots;
• 0.5 kg of onion;
• 0.5 kg of tomatoes;
• 1 bunch of parsley (about 50 g);
• 30 ml vinegar 9%;
• 100 g sugar;
• 90 g salt;
• 300 ml vegetable oil.

The method of preparing beetroot soup is incredibly simple:

1. The vegetables are washed, chopped and all at the same time, with the exception of parsley, placed in one pan.
2. Add oil and salt and simmer for about 40 minutes.
3. Add chopped parsley to the pan and simmer for another quarter of an hour.
4. Finally, vinegar and sugar are added, steamed a little more and distributed into prepared jars to seal tightly for the winter.

Kefir recipe

Beetroot soup is prepared in many countries, using meat broth or beet broth as a basis. Mostly domestic chefs began preparing soup with kefir, thereby turning a hearty dish into a dietary dish.

To prepare the soup take:

• large beets (young or last year);
• green cucumbers – 2 pcs. small size;
• radishes – 7 pcs.;
• kefir – 500 ml;
• quail eggs – 3 pcs.;
• lettuce leaves and dill.

The main root vegetable is thoroughly washed under running water and boiled in salted water until tender. Afterwards it is cleaned and divided into 2 equal parts. The first half of the beets must be cut into small cubes, the second half into large ones.

A small slice of the root vegetable is placed in a container along with chopped cucumber and radish. Lettuce leaves and dill, cut into small pieces, are also added there.

The remaining beets need to be crushed in a blender, adding kefir and salt. Pour the kefir-beetroot mixture into the serving plates, place the vegetables and top with small boiled quail eggs, divided into 2 parts.

Beetroot for the winter

Tomatoes – 1.5 kg

Bell pepper - 0.5 kg

Sunflower oil – 350 ml

Salt - to taste (2-2.5 tbsp.)

• 118 kcal
• 2 hours
• 10 min.

Cooking process

I love canned food, which makes cooking easier and thereby saves us time. This is exactly what beetroot canned for the winter is. Based on such a preparation, you can prepare either a hot beetroot soup or a cold one (kholodnik). You can prepare beetroot soup lean or with meat products, using water, kefir, yogurt, etc. There is only one dressing, but there are many options for preparing the dish. Moreover, we will prepare any of these dishes quickly and without much effort.

True, making the workpiece itself is not at all quick. Even taking into account the fact that I chopped the vegetables on a food processor, I had to spend a lot of time. If you cut it manually, then it will take even more time and effort. But all this fuss is justified: you will get a wonderful preserve that will make cooking easier for you later.

By the way, beetroot preserves prepared for the winter in a jar can also be used as a regular beet salad: the preparation turns out very tasty.

Let's prepare all the vegetables. Wash beets, tomatoes, peppers and carrots. Then peel the onions, carrots and beets, and remove the grains from the pepper.

You can grate the tomatoes without the skin, or you can do as I did - put them through a juicer, and the pulp will need to be passed through a few more times.

Immediately set the resulting mass to cook.

While the tomato mass is cooking, I grated the peeled vegetables on a food processor with a “Vegetable Cutter” attachment – ​​a coarse grater. If you chop vegetables without a food processor, then we do it like this: grate the carrots and beets on a regular coarse grater, cut the bell pepper into thin strips, and chop the onion finely as for sautéing.

Add the grated vegetables to the tomato mass. Immediately add sunflower oil, salt the mixture and add sugar. Place on the fire, bring to a boil and cook for an hour under the lid.

After an hour, add vinegar to the beetroot soup. After this, return to the heat and cook for another 15 minutes.

In the meantime, you can prepare the jars for packaging - we will steam the jars and boil the lids.

The beetroot soup is ready. You can start packaging.

Place the beetroot soup into jars along with the liquid.

We store the finished preserves in a cool place.

When cooking, add beetroot soup to water, vegetable or meat broth and add other ingredients according to the selected beetroot soup recipe - meat, sausage, kefir, sour cream, yogurt, etc. If you use meat, then boil it in advance, and add beetroot from a jar to the meat broth. Boil for a few minutes and the beetroot soup is ready!

Now you know how to prepare beetroot for the winter in jars. I hope this recipe will be included in your culinary repertoire.

Hot beetroot soup with meat

Hot beetroot soup with meat will perfectly warm you up during the cold season and strengthen your immune system. It can be made from poultry, pork or beef. In this case, you can take any parts of the meat product, focusing on your taste. For a rich broth, you need to use meat on the bone; for a lighter broth, use brisket or lean tenderloin.

Ingredients you will need:

• meat or chicken broth - 1 l;
• meat, previously boiled;
• bell pepper (you can choose red and yellow);
• young beets;
• tomatoes;
• potatoes – 150 g;
• onion, carrot, garlic;
• salt, spices;
• dill and parsley.

First, boil the meat and cut the bell pepper into slices or cubes in water. Any foam that appears must be removed with a slotted spoon.

To improve the taste of the broth, you can put a whole onion in it along with the meat, which you need to remove before adding the rest of the products.

When the meat is ready, peeled and diced potatoes are placed in the container.

The beets are grated along with the carrots, the tomatoes are blanched and cut into cubes. In heated vegetable oil, fry onions, carrots and tomatoes, then close the container with a lid and simmer the vegetables for 5-7 minutes. Before turning off the vegetables, you need to add finely chopped garlic cloves to them.

The finished meat must be removed from the broth and the vegetables should be placed in it. On a plate, the boiled meat is minced - cut or divided into fibers, after which it is sent to the rest of the components. After salting and peppering the dish, you can turn it off, not forgetting to sprinkle with herbs and add sour cream before serving.

Beetroot salad for the winter without sterilization with carrots, peppers and onions

The preparation is very popular.

Required:

• 3 kg - boiled beets
• 1 kg - bell pepper
• 0.5 kg - onions
• 200 g - vegetable oil
• 1 glass of cold boiled water
• 200 g - sugar
• 1 tbsp. spoon - salt
• 0.5 cup vinegar

Cooking method:

1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and lower the onion into it. Fry the onion until transparent.

2. Place the chopped pepper into the pan with the onion and mix. Fry together for 15 minutes.

3. Combine the grated beets on a coarse grater with pepper and onion and mix. Add 200 g sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.

4. Mix all ingredients and cook for 20-25 minutes.

5. Place the finished salad in sterilized jars.

6. Screw the boiled lids tightly. Ready.

Good luck preparing your salad for the winter.

On kvass

Preparing beetroot soup with kvass is quite simple, having prepared in advance:

• bread kvass – 1.2 l;
• young beets with tops – 350 g;
• carrots;
• cucumbers – 3 pcs.;
• green onions - 1 good bunch;
• boiled eggs – 3 pcs.;
• dill;
• sour cream;
• salt;
• wine vinegar - 1.5 tbsp.

The tops are separated from the root crop, washed and finely chopped. The vegetable is washed under running water, peeled and cut into strips. In a saucepan, poured boiling water (200 ml), with the addition of vinegar and salt, the beets are stewed until tender, after which the tops are added to it, and the vegetables continue to simmer on the fire for another 2-4 minutes.

Cut the boiled carrots into strips, boil the eggs and divide into 2 parts. Cut fresh cucumbers into strips, chop the greens. All products are mixed in a container, filled with kvass, and salted to taste. Serve with sour cream and halved boiled eggs.

Beetroot in jars for the winter - recipes

Modern housewives will appreciate the following recipes for beetroot soup in jars for the winter. This preparation will save a lot of time for preparing borscht or beetroot soup in the off-season and will fill the dish with a fresh summer taste.

How to prepare beetroot dressing in jars for the winter?

• table beets – 2 kg,
• tomatoes – 950 g,
• carrots – 950 g,
• onions – 1.1 kg,
• garlic – 4-5 heads or to taste,
• sweet bell pepper – 450 g,
• refined vegetable oil – 350 ml,
• fresh herbs – 280 g,
• vinegar 9% – 175 ml,
• salt – 140 g,
• granulated sugar – 320 g.

Wash the tomatoes, remove the stems, cut them into several parts and pass them through a meat grinder. We clean the washed beets and carrots and pass them through a coarse grater. We also peel and finely chop the onion and garlic, and remove the stem and seed box from the sweet bell pepper and chop it into strips. Finely chop the washed and dried fresh herbs with a sharp knife.

Mix all the prepared ingredients in a deep enamel container, add salt, granulated sugar, odorless vegetable oil, vinegar and leave to separate the juice for about an hour and a half.

After the time has passed, place the beetroot into pre-washed dry jars, cover with lids and place in a container with water so that it covers the jars up to the shoulders. We place the structure on the stove, heat it to a boil and keep half-liter containers for twenty, and liter containers for thirty minutes. Then we seal the jars with beetroot with lids, let them cool upside down, and then put them in storage with the rest of the preparations.

Preparing beetroot for the winter in jars without sterilization - recipe

• table beets – 1.5 kg,
• tomatoes – 1.5 kg,
• carrots – 1 kg,
• onions – 1 kg,
• small hot pepper – 2 pcs.,
• sweet bell pepper – 1 kg,
• refined vegetable oil – 500 ml,
• fresh herbs – 250 g or to taste,
• vinegar 9% – 125 ml,
• salt – 120 g,
• granulated sugar – 50-75 g.

To prepare this recipe, first prepare all the vegetables properly. Peel the beets and carrots and pass through a grater. We remove the stalks and seeds from sweet bell and bitter peppers and chop them into strips, and cut the peeled onions into cubes or half rings. Wash the tomatoes and squeeze the juice out of them or grind them using a meat grinder or blender.

Pour vegetable oil into a deep enamel container, first add onions, simmer them a little, add carrots and after five minutes throw in beets, bell and hot peppers and pour in the tomato. We also season the mixture with salt, granulated sugar, pour in vinegar, add pre-finely chopped fresh herbs and cook over moderate heat for fifty minutes.

When ready, pour the hot preparation into pre-sterilized dry jars, seal with sterile lids and thoroughly wrap the containers until they cool completely, first turning them upside down.

The preparation from the following recipe is perfect for making beetroot soup or will be an excellent appetizer salad.

How to prepare Beetroot salad for the winter?

• table beets – 1.7 kg,
• tomatoes – 0.7 kg,
• carrots – 07 kg,
• onions – 0.7 kg,
• Antonov apples – 0.7 kg,
• sweet bell pepper – 0.7 kg,
• refined vegetable oil – 250 ml,
• fresh herbs (optional) - to taste,
• vinegar 9% – 100 ml,
• salt – 100 g,
• granulated sugar – 280 g.

Grind the pre-washed and peeled carrots, beets and apples on a coarse grater and place them in a capacious enamel container. Add peeled and chopped onions and bell peppers, as well as peeled and diced tomatoes. Place the container with the salad on the fire, add salt, granulated sugar and boil after boiling over low heat for twenty minutes. Then pour in vinegar, add finely chopped fresh herbs (optional), keep on fire for another five minutes and immediately put into clean and dry jars. We put them in a container with hot water and sterilize half-liter containers for twenty minutes, and liter containers for thirty minutes.

Classic cold beetroot soup

Cold beetroot soup according to the classic recipe is an ideal dish for hot summer weather. It is prepared from a minimal set of ingredients and looks bright and appetizing.

To prepare the soup according to this recipe you need to take:

• young and juicy beets – 2 pcs.;
• chicken or quail eggs - a couple of pieces;
• green onion feathers;
• lemon juice;
• granulated sugar – 1 tbsp. l.;
• sour cream - to taste;
• salt, spices.

If you boil beets in advance - the main product of beetroot soup - you can prepare such a dish in a matter of minutes. It cooks for about 45 minutes. Separately, hard-boil the eggs.

Boiled beets, cut into strips, need to be poured with water and boiled along with lemon juice and spices for 12 minutes. Chop the eggs and herbs, place on plates and pour over the beetroot broth. Add a little sour cream, mix and serve.

How to freeze borscht dressing

Can you imagine that borscht can be prepared in 30 minutes? I can! And there is no secret here, you just need to have frozen preparations on hand: broth, borscht dressing and shredded cabbage. In this article I will tell you in detail how to prepare and freeze borscht dressing and save time on preparing this dish in the future.

Each housewife prepares borscht according to her own favorite recipe, so here I will show you how I prepare borscht dressing, and you can adapt it for yourself.

First you need to prepare the vegetables: wash and peel the carrots, beets, bell peppers and onions. If you are using other vegetables, such as tomatoes, parsley root or parsnips, then wash and peel them too.

Next you need to grate or chop these vegetables.

I grated the carrots on a coarse grater.

I cut red and yellow bell peppers into strips. Not everyone likes pepper in borscht. Therefore, you can add it, or you can do without it.

I cut the onion into cubes.

I grated the beets on a coarse grater.

If you are used to cutting vegetables for borscht in the form of strips or in some other way, then make the preparation this way.

To make the dressing more flavorful, you can (optional) add chopped herbs - dill and parsley.

Place the chopped vegetables in a large, deep bowl. By the way, take more ingredients so you can prepare a lot of dressing at one time and freeze it. I took 500-600 g of each vegetable and a large bunch of greens.

Mix the chopped vegetables well.

Pack the dressing into bags (it is better to pack it in a thin layer, not in a lump), release the air well, sign the label and immediately put it in the freezer for storage.

When preparing the dressing, it is important to act quickly and not let the vegetables release too much juice, so pre-chilling in the refrigerator is not necessary at all. Since all vegetables are fresh and juicy, they will release juice, which, when frozen, forms a snowy crust on the vegetable slices and the walls of the bag.

There is no way to avoid this, but this is not important, because in the future the vegetables will undergo severe heat treatment, and their appearance is far from the most important thing for us.

During freezing, the workpiece will stick together into one continuous layer, but this can be corrected by removing the workpiece from the freezer every two hours and shaking the bag or kneading the dressing with your hands to separate the stuck together pieces.

There is no need to defrost the finished frozen dressing, and to add it to a dish you just need to add the required amount of frozen vegetables to the boiling broth.

How to freeze borscht dressing after frying

If you are used to first frying vegetables in a frying pan and then adding them to the broth, then you can freeze the borscht dressing after frying.

First you need to prepare the dressing in a frying pan according to the recipe, and then cool it to room temperature.

Transfer the fried dressing into a bag, release the air and close well.

Cool the product on the refrigerator shelf for about 1-2 hours to reduce the temperature of the semi-finished product before freezing.

Transfer to the freezer for storage.

In my freezer there is a flat box where I put my preparation so that it freezes faster, since separately from other - already frozen - products the preparation will freeze faster, and therefore of better quality.

As you can see, the borscht dressing contains all the vegetables necessary for preparing borscht except cabbage, so I recommend freezing that too. Just don’t rush to mix cabbage with all the vegetables. The beets will color the cabbage, and to store such a preparation you will need a large bag and more space in the freezer. It is better to freeze the cabbage in a separate bag, and you can read more about how to do this correctly here.

To quickly chop cabbage and other vegetables, I recommend using a shredder or food processor. By the way, this article describes in more detail which grater will help you quickly prepare vegetables for dressing.

Raw borscht dressing can be stored for 4 months at -18 degrees, and fried in a frying pan for 6 months.

To prepare borscht with this dressing, you need to bring the broth or water to a boil, add potatoes to it, let it cook for 10-15 minutes, add the prepared dressing without defrosting it. After the broth boils again, add shredded frozen or fresh cabbage. Bring the borscht back to a boil and add spices to taste (salt, pepper, chopped herbs or garlic). After the borscht is ready, do not forget to let it brew under the lid for 10-15 minutes.

Features of preparations in jars

Sterilizing full jars is another way to eliminate bacteria that contribute to rapid spoilage of canned foods.

Sterilization time for full jars:

• 0.5 liter - 10-15 minutes;
• 1 liter - 20-25 minutes;
• 3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste, which goes very harmoniously with the taste of root vegetables. Vegetables can be added separately or together with marinade to soups or salads after cooking.

There are many recipes for cooking beets. Recipes differ from each other in the use of spices and herbs. It all depends on what flavor you like and how you plan to use the vegetable in pickled form.

With baked beets

Baked beets retain more nutrients than boiled vegetables. In addition, it cooks faster in the oven than on the stove. By adding such beets to the soup, you can improve the taste of the dish and its beneficial composition.

To prepare the dish you need to take:

• water – 2.5 l;
• lemon juice – 3 tbsp;
• cucumbers – 6 pcs.;
• large beets - a couple of pieces;
• eggs – 8 pcs.;
• sour cream and fresh herbs.

The beets are washed, greased with olive oil and wrapped in foil. You need to bake it in an oven preheated to 190 degrees until the vegetable is ready (cooking time will depend on the maturity of the root vegetable and its size). Peel the baked vegetable, cut it into strips, add water and put on fire. To prevent the beets from losing color, add a little lemon juice to the water.

When the beet broth is ready, you need to cool it by placing it in a container with cold water or ice. Meanwhile, cucumbers, boiled eggs, and herbs are cut. Everything is put into a cooled beetroot base and topped with sour cream. You can make the product more nutritious by adding boiled potatoes to it.

Grated beets for the winter in jars

An excellent recipe for storing beets boiled in jars for the winter. Pickled beets keep well. Grated perfectly complements any hot dish and is suitable for preparing cold dishes and salads. Preparing this way will help reduce cooking because the beets are already processed and ready to use.

Ingredients: beets (quantity is arbitrary).

• Water - 1 liter;
• Sugar 1 tbsp.;
• Salt 1 tbsp.;
• Vinegar 1 tbsp.

• Root vegetables should be washed, boiled until tender, drained, pour cold water, peeled, and grated.
• Place beets in sterilized jars up to the shoulders.
• Prepare the marinade by bringing to a boil.
• Fill the beets with the hot marinade and roll them up immediately.
• The jars are turned upside down and left until completely cooled.

With Chiken

Beetroot soup with chicken tastes like borscht, only without cabbage.

It is prepared from:

• potatoes – 5-6 pcs.;
• young beets – 3 pcs.;
• onions, carrots;
• vegetable oil;
• spices (ground pepper, salt, bay leaf, peppercorns);
• tomato paste – 50 ml;
• vinegar – 1 tbsp;
• Sahara.

The chicken carcass is cut into portions and boiled until cooked.

In order for the beets to give their color to the broth, you need to lightly boil them together with the meat.

Potatoes are added after cooking the meat. Separately, onions, carrots and beets are fried in turn in a container. Sugar, spices, tomato paste are also added there and all this should be simmered under the lid for about 7 minutes. For greater thickness and richness of taste, you can add 1 tbsp to the roast. flour.

Vegetable dressing is added to the soup 5 minutes before turning off. Vinegar and spices are added to taste. It is recommended to serve the dish with sour cream sauce made from fermented milk product, herbs and garlic.

Beetroot soup for the winter in jars, recipe

The simplest possible recipe

Ingredients:

• 2 kg beets,
• 1 kg of onion,
• 950 g of tomatoes and carrots,
• 450 g sweet bell pepper,
• 350 ml refined vegetable oil,
• 175 ml 9% vinegar,
• 140 g salt,
• 320 g sugar,
• and also, if desired, you can use 4 heads of garlic.

First you need to chop the beets and carrots on a fine grater or using a food processor, as well as chop the garlic, onions and peppers.

It is better to pass the tomatoes through a meat grinder, after removing the stems.

Now the vegetables, except pepper, can be placed in a saucepan, add salt and sugar, and then cook for an hour and a half. Then pour in vegetable oil, vinegar and pepper, and then leave on the stove for another 10 minutes.

During the entire time that the pan is on the stove, the entire mass must be stirred so that it does not burn.

After this, the resulting mixture must be placed in sterilized jars. You need to pour enough water into the jars to fill the containers to the neck and roll them up.

Beetroot soup for the winter, recipe without cabbage

This preparation can be used not only as a dressing for soup, but also as an independent dish - to do this, simply heat the contents of the jar.

By choosing any of these options, you can save a lot of time when preparing a dish.

For it you will need to peel and finely chop 350 g of onion into cubes, take a kilogram of beets and, after peeling, grate on a coarse grater.

Now do the same with carrots, which will need 350 g.

Then place the beets in the pan, and carrots on top.

Take 350 g of tomatoes and cut out the stems, chop finely and place in the same container. Add 1 tbsp. a spoonful of salt and 3 tablespoons of sugar, as well as 70 ml of vegetable oil.

Over medium heat, stirring occasionally and with the lid on, keep the vegetables until the juice begins to release.

Then increase the heat and wait until the vegetables boil. After this, keep the pan on the fire for another 25 minutes. Add a little chili pepper, finely chopped, and pour in 40 ml of 9% vinegar and simmer for another 5 minutes.

After the resulting beetroot, transfer it to jars and roll it up, letting it brew at room temperature for 24 hours in an inverted position.

Beetroot soup with apples

As in the previous recipe, the resulting dressing can be used as a base for soup, or on its own as a salad.

To do this, you will need to wash and peel 2 kg of beets, cut 1 kg of bell pepper into strips into four parts, after cutting off the stalks and removing the seeds, cut six apples into 4 parts, removing the seeds, and peel two heads of garlic, as well as wash and dry 300 g parsley

Grind the beets and apples on a coarse grater, and finely chop the pepper and parsley with a knife.

Now put everything in a saucepan and pour in a glass of vegetable oil, and then add 2 tablespoons of sugar and 1 tablespoon. spoon of salt.

Bring the vegetables to a boil over high heat, then reduce the heat to low and simmer for another 20 minutes. Add finely chopped garlic and wait another 10 minutes.

Finally, pour in one and a half tablespoons of 9% vinegar and, stirring, remove from the stove. The beetroot soup is ready for the winter, and you can put it in jars and roll it up. The containers themselves will then need to be turned over and left in this position until they cool completely.

Classic hot beetroot soup

According to the classic recipe, the well-known cold dish contains bread kvass, beet broth and vegetables.

The soup is prepared from:

• bread kvass – 600 ml;
• beet broth – 600 ml;
• beets - several pieces;
• green onions – 1 bunch;
• fresh cucumbers - 3 small;
• carrots - a couple of pieces;
• chicken eggs – 2 pcs.;
• sour cream – 100 ml;
• granulated sugar - level teaspoon;
• salt;
• lemon juice;
• wine or apple cider vinegar – 12 ml;
• dill and parsley.

Vegetables must first be washed and peeled. Beets and carrots are boiled, cooled and cut into strips. In the same way, cucumbers are chopped, onions are chopped and all this needs to be ground with salt.

The prepared vegetables are placed in a container and filled with the required amount of beet broth and kvass. Herbs, spices and a little lemon juice are also sent there (it will add a characteristic sourness and preserve the beautiful beetroot color of the brew). The finished dish should be served with sour cream and a boiled egg.