Borsch is always good, because it is satisfying, healthy and tasty. Do not always want to engage in slicing? It happens. Or are you waiting for a trip? Do not worry. In any circumstances, your homeworkers will cook their favorite first course. After all, since the summer you made the pantry with different blanks, and among them there will definitely be a dressing for borsch for the winter. It will be enough for them only to put all this in water, and voila - your borsch is already smoking in a plate.
Needless to say, there are a lot of reasons for preparing this useful workpiece. You are on a business trip, on vacation, are sick, but you never know. Yes, even if you have not left for anywhere, and you have to cook yourself, there are such options for blanks that it is enough to pour plenty of water and boil. Or write instructions to your husband or daughter on a piece of paper, and the borshch is ready.
To prepare borsch dressing, a lot is not necessary. Especially now that September is in the yard. Markets and shops are literally littered with domestic seasonal vegetables. So, real and very cheap. All that is needed is to buy and cook them. And the process itself is very simple and easy. Plus, the pleasure of the whole family is provided in the winter.
Delicious borsch
I will offer several options for preparing borsch. After all, you can add everything to the dressing - even lard and meat, potatoes and cabbage, make dry dressing for freezing or put out everything and close in a jar. I think you will have plenty to choose from!
Yes, I decided to start with the simplest. It can be completely lean borsch, as in my recipe. But, even if you do not hold posts, and you have a diet, this recipe will always be in the first place. Moreover, I propose to do everything quickly and simply. Therefore, the method is suitable for those who do not like to fry foods and who always have problems with time.
This is the easiest way to fry for borscht for the winter. Because you don’t have to fry or stew. All you need to chop vegetables in your favorite format, and put them in the freezer. Let's start with carrots. I love straws in such borscht.
Step 1. Carrots in stripes
Onions - the more, the better. In such soups, I cut into rings, that is, I do not chop, which means that there is less trouble.
Step 2. Onion half rings
Celery in such a borscht plays an important role. Firstly, the borscht will thicken, and secondly, it will give it an unusual aroma and taste. I chop it thinly.
Step 3. Add Celery
I made garlic with slices. So it is better stored, and then it looks beautiful in borsch.
Step 4. Garlic slices
And the last ingredient is beets. I cut it into strips. A different format is not suitable for such a recipe. By the way, so that the beets do not stain all the vegetables in their phenomenal color, soak it in vegetable oil before mixing.
Step 5. Cut the beets
Assemble the slices in a bowl. Sprinkle with spices. Pour tomato and butter. We stir everything and send it in a plastic bag with a convenient airtight fastener. Such a miracle is stored perfectly in the freezer. It is enough to boil water, boil potatoes and cabbage, and pour out the contents (without defrosting!). Salt, pepper, and enjoy!
Step 6. Borsch dressing is ready
Forgot to add. The recipe is written for borscht cooked without a drop of oil. But, if you need another option, then add 1 tablespoon to this portion of the dressing. sunflower or other vegetable oil. In addition, you can make it without beets. If you know that you may not have time at all, then you can add potato cubes, cabbage straws, pieces of meat and fat, asparagus beans and all that you think is necessary to the dressing. Such blanks can be made as much as you have enough space for her in the freezer!
This winter harvesting option - stewed vegetables for borsch - will require more time and effort. But then, as in the first version, you don’t have to try hard - just put the contents of the jar in the meat broth with potatoes and cabbage, and the soup that is incomparable like in summer is ready!
Borsch dressing with stewed vegetables
We clean the washed vegetables (onions, beets, carrots, peppers), and grate, and cut the onions.
Step 1. Shredded Vegetables
We make tomato juice from a tomato in a convenient way. But in this case, the pulp can not be disposed of.
Step 2. Tomato juice
We mix all the ingredients in a saucepan, pour oil here, put spices. We put out all this for about twenty minutes on a small twinkle. After adding vinegar five minutes before turning it off, we pour it into jars and twist it.
This is a wonderful recipe. After all, in winter everything will be so simple, fast and tasty! By the way, you can build the ratio of vegetables, spices and additives at your discretion.
Cabbage for borsch dressing
After washing and cleaning the vegetables, we proceed to their processing. Three large beets and carrots, and fry in oil. Cut the rest too and mix with this mass and spices. Stew under the lid for about 50 minutes. Sterilize the jars and fill them with boiling borsch dressing. Let them stand upside down under the covers.
Borsch dressing without frying
This recipe for borsch dressing also involves the presence of vinegar. But what you can’t do for the sake of speed and pleasure!
We cut beets and carrots in our favorite format, I like it more in grated form. Onions and peppers are also depicted in their own format. Mix everything and put some chopped greens. Let's dissolve sugar and salt in vinegar and mix the mixture with oil. Pouring vegetables with this mixture, let them stand for a bit. We sterilize the cans and lids. In the meantime, they are sterilized, put out the workpiece for about 30 minutes on a small flame, stirring it. We will send the dressing in dry jars and roll up. This gas station can be stored even in the apartment. Borsch is cooked like this - boiled potatoes and cabbage (in water or broth), then for 2-3 minutes. until they are ready, pour the borsch dressing. Oh, and it will be delicious!
You can understand - vinegar is contraindicated. But this contraindication does not threaten you. After all, there is a way to prepare borsch dressing for the winter without vinegar.
Borsch dressing with cabbage and without vinegar
First, cut the onion into half rings, then fry it in oil. Grind tomatoes and everything else (except beets). We put out all this for half an hour and, adding a large grated beetroot, stew for a quarter of an hour. At the end, pour the juice of half a lemon and immediately put the mass in jars. This type of blank needs to be stored in a cool place. Hot peppers could be added here!
You can close with ordinary beans and with beans. Those and other legumes perfectly balance the first dish named borsch! And besides, you don’t have to soak the fruits for a long time before cooking, as we do with the usual cooking of borsch with beans.
Green beans
Regular beans are soaked the same. Vegetables are washed. Three large beets and carrots and simmer them in oil for about 20 minutes. Cut everything else, mix the mass with spices. Put it out for an hour. Pour vinegar and boil it, put it into sterile jars, and then roll up the dressing.
A unique option. Only here is it important to calculate the proportions later. After all, here we have the key ingredient that allows us to preserve this beauty for the winter, is salt.
We rinse and clean the vegetables, i.e. prepare for canning by salting. Peppers and onions finely planed. Three carrots, beets and celery tubers on a grater. Tomatoes can be cut into thin slices. And the greens are finely chopped. Mix everything, pouring layers of salt. Soleno? Then we spread the dressing in dry sterilized jars, gently ramming the mass. Close the lids, and send to a cool place.
Cooking methods, as you can see, there are several:
By the way, you can even dry key ingredients, but this is an extreme case, because the method is very time-consuming.
Another thing is important. If you stew vegetables, it’s not necessary to pack them in jars. Arrange portionwise in sachets, it is not so expensive in time and effort!
At the same time, you can make a dressing with and without vinegar, with key components, as well as with cabbage, beans and other ingredients that improve the taste of the finished dish (celery, pepper, etc.).
Spices can be put any that you prefer (peppercorns and ground, bay leaf, etc.).
Secrets:
Remember that instead of fresh cabbage, you can put sauerkraut, but stew a little longer.
It can be made at your discretion.
Preparation for borsch for the winter will save a lot of time spent in the kitchen in the future. You do not have to chop the vegetables. A self-made appetizer of fresh vegetables makes life easier, especially for young housewives.
The recipe for a simple harvest of classic borsch for the winter with beets and cabbage will greatly simplify the preparation of aromatic soup.
Ingredients:
Step by step recipe:
From this video you will learn the recipe for a delicious preparation for borsch for the winter.
Beetroot for the winter can be prepared from a different set of products, but beets will be included.
There are housewives who do not like cabbage in borsch. You can cook spins without this vegetable. To taste, they are not inferior to the previous version.
List of ingredients:
How to cook:
Borsch with beans is hearty and practical. Legumes perfectly replace potatoes. In addition to dressing for borsch, this salad can be a great snack or dinner. Beans are suitable any, but not canned.
Required:
Cooking:
Sweet pepper will make the soup special. You can use red and yellow grade.
Components:
Cooking method:
Even small children can feed beetroot soup cooked according to the recipe without vinegar.
Required Products:
Stages of preparation:
If there were a lot of green tomatoes in stock, then they can be used to make dressing.
Required:
Cooking process:
Green tomatoes make the appearance of borscht unusual, mouth-watering.
Borsch dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare, soup based on it is cooked for about half an hour. The blank can be used to make pasta sauce, cabbage rolls, stuffed peppers, and used as a salad.
Regarding cooking:
Fans of spicy food will appreciate the recipe for spicy borsch seasoning for the winter.
Ingredients:
Cooking method:
Borsch dressing is prepared from a different set of products, as well as from surplus crops of an unsightly shape - small beets, crooked carrots, which do not make sense to store.
Beetroot must be part of this dish. What ingredients to supplement it, it's up to you. It can be onions, carrots, tomato paste, cabbage and even potatoes.
Algorithm for preparing borsch from billets:
Some fresh vegetables are not stored all winter, and in harvesting they will perfectly stand all winter season. But it is better to harvest seasoning in the fall, when vegetables still contain the maximum amount of healthy vitamins and juices.
In order to please the household with a delicious rich soup all winter, we recommend that you prepare jars with dressing already this season.
Do you cook borsch in banks for the winter? If not, then in vain! Fragrant, rich and delicious beetroot dressing from beets will be a real lifesaver, which will be very useful in many cases. And it’s a completely independent cold appetizer or a spicy vegetable salad, which can be eaten just like that with a loaf of bread or served with meat dishes.
The composition of such a dressing for borscht, in addition to sweet and juicy beets, includes a fragrant onion with expressive taste of bell pepper, red-haired beauty-carrot, a decent amount of meaty tomatoes and fragrant garlic. Well, when all these seasonal vegetables (preferably from your garden) are combined together, you get a truly fabulous bouquet of taste, color and aroma.
Probably some will convict me of laziness: they say, at any time of the year you can buy all the ingredients for refueling in the store. Why then waste time and roll up a gas station? Partly (but what really there, for the most part) is true! Sometimes such inertia attacks me that even laziness goes to the same store. Especially in severe frost, when there is a blizzard outside the window, and so you want something hot, tasty and satisfying. Borsch, for example.
And then went down to the basement and brought home a magic jar of vegetable harvesting. Boiled water or quickly cooked the meat broth on the bone, threw a couple of potatoes into the pan and opened a jar with dressing ... Lavrushka, allspice, fragrant dill frozen in the summer in the freezer, waits only an hour. Another 10 minutes and you can feed your home with fragrant hot borsch! Is this not happiness for sloths like me?
By the way, one more advantage of this wonderful refueling. It is clear that in winter almost all vegetables are sold in the store, but just think about what quality they are, how they are processed for long-term storage, and how much good they have left. And in our chic jars, even canned food, but prepared from fresh, sometimes only harvested vegetables. There you go!
(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)
Here is a set of products for preparing dressings for borsch for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, table 9% vinegar and citric acid. A little more detail: pepper will suit any color, we take any (my sunflower oil) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think it’s quite enough), we replace table vinegar with wine or apple in the same proportions, if% same.
In fact, there’s nothing complicated in preparing a dressing: the most time-consuming is to peel and chop the vegetables. Sure, you can choose any convenient method of grinding, but I highly recommend doing as I write below. Believe me, borsch in which beets are cut into thin sticks is several times tastier than where vegetables are chopped on a coarse grater. Do not be lazy, then you can say thank you. So, it is most convenient to peel all the vegetables and then weigh them - the mass in the ingredients is already indicated in this form. We clean beets, carrots and onions. Peppers remove seeds and internal white veins. Just wash the tomatoes and leave them alone.
To make the process faster, I advise you to cook vegetables in two containers at once. I have a large and deep pan (26 centimeters in diameter), as well as a thick-walled pan (4 liters). If you use one dish, you will need more time. So, we will fry all vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on a stove over medium heat - let it heat. Meanwhile, chop the peeled onions into a small cube. We spread it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.
While the onion is fried, chop the sweet pepper. I cut it into a small cube, and if you want, you can also cut it in small cubes. Pour the remaining 100 milliliters of vegetable oil into the pan, heat it and fry the pepper. Do not forget to stir, so as not to burn.
The bulb is ready - it has become transparent, soft and slightly browned. We shift it with a slotted spoon into a separate container so that as much oil as possible is left in the pan - we will fry the carrots on it.
Peppers arrived in time for the onion. You will hear the smell when it is ready, it will become soft, it will lighten a little. We also take it out of the pan with a slotted spoon and transfer it to the bow. A lot of oil will remain in the pan - we will fry beets on it.
While preparing onions and peppers, we quickly chopped peeled carrots - not just on a coarse grater, but cut into thin strips. Of course, if this is difficult for you, you can not do this - just use a grater. But personally, I like carrots in this gas station (and then in borsch) in the form of a thin straw. We send the vegetables to the pan and fry over medium heat until soft and brown. Stir so as not to burn.
And finally, our main character is beets! Not everything is simple with her either - you can’t do it with a grater. We will cut the beets into thin sticks. Long? Well, yes, not very fast, but it’s necessary, take a word. By the way, if you are too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting products. Can you brag about owning a 5+ knife? Well, here you go - you will improve your skills. We put the beet sticks in a pan (there is still enough oil from the pepper) and fry on a rather high fire for about 10-15 minutes. Beets are cooked the longest, but, again, the young one softens much faster than the one that has been lying for several months in the basement or on the counter of the store. That is why watch her condition. By the way, in order for the beets to maintain their rich color, we need very little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of preservative.
The carrots are already ready for dressing - it is almost soft and browned well. Turn off the fire - let it wait its time right in the pan.
Depending on the age of the beets, it can take a different amount of time to roast. I did not detect, but my young one became soft enough after about 20 minutes.
During this time, I chopped juicy red tomatoes - just chopped them with an average cube. Whether or not to peel is up to you. If the peel is stiff, make a cross-shaped incision on each tomato (from the side of the opposite stalk) and place the vegetables in boiling water for a minute. After that we take out the tomatoes and put them in a bowl of ice water - the peel literally slips off by itself. And then chop the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice go. Do not forget to stir.
Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.
After that we introduce salt and sugar, mix thoroughly again and again prepare beetroot dressing for borscht under a lid for about 15 minutes. I'm tired of reminding you that you need to stir the vegetables, right?
Today tochka.net will tell you how to prepare borsch dressing from popular vegetables. Borsch dressing for the winter already in the name conceals a decoding of its purpose. So that you can cook without problems and unnecessary fuss borscht . help you prepared in advance borsch dressing for the winter.
And if you have your own garden on which to grow carrot and beet . then borsch dressing for the winter will allow you to save these vegetables until the cold weather.
Winter borsch dressing - ingredients:
Winter borsch dressing - preparation:
Hello dear friends!
None of the world's cuisines has such an original, tasty and satisfying first course as borsch. No wonder he won the hearts of housewives in different countries, and in 2015, borsch with donuts became the TOP dish in the best English restaurants.
You can cook borsch all year round, because its recipe includes products that are stored for a long time. But now in city apartments there are practically no places for storing beets, carrots and cabbage until the next harvest. Yes, the working housewives also do not have enough time to stand for hours at the stove.
But there is a great opportunity in the summer or in the fall, when there are a lot of fresh vegetables, to make preparations to cook delicious borscht at the right time, no worse than usual, but 4-5 times faster.
There are a lot of homemade recipes - classic dressing, with mushrooms, with beans and beans, with different types of cabbage, with meat. Today we will tell you how to prepare home-made borsch dressing for the winter with bell pepper, tomatoes, carrots and other vegetables and seasonings.
Pepper gives the borsch a very original, slightly spicy taste and such borsch is also considered a classic, although in traditional Ukrainian cuisine bell pepper is a rare guest. By the way, this dressing diverges “with a bang” not only in the first dish, but also as a seasoning for meat - its sweet taste perfectly sets off fried meat. meatballs, chops and meatballs.
Therefore, we recommend preparing a borsch dressing with a margin - it definitely will not disappear. This recipe is used on an industrial scale for the preparation of dressing by many canneries in the Balkan countries and in Belarus, as well as, checked many times by our mistresses.
The recipe is designed for 10 half-liter cans for rolling (it is better not to use reusable lids - or then store the gas station in the refrigerator or cellar).
All vegetables are thoroughly washed and peeled.
Three carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
Cut the bell peppers into small pieces.
Tomatoes must be peeled. To make this easier, we dip the tomatoes alternately first in boiling water, and then in cold water and the peel will come off by itself. Wipe the peeled tomatoes.
In a container of a suitable size, put the fried mixture of vegetables, add bell pepper and tomatoes. Stew the whole mixture for about half an hour, and then add herbs, salt, garlic, sugar and bay leaf. Then put out another about five minutes.
We lay out the finished preparation of borsch dressing for the winter in clean, dry jars, close with lids.
According to this recipe, borsch dressing is completely ready after complete cooling. Banks should be cooled by covering them with a warm blanket.
Having such a preparation on hand, in winter you will only need to cook the broth, throw potatoes and ready-made dressing.
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A simple preparation will allow you to quickly cook a delicious borsch!
Result
Cooking borsch usually takes a lot of time, so I highly recommend making borsch dressing for the winter, which will save a lot of time.
Rich, fragrant and very tasty borsch with cabbage is considered the most ancient soup. It was prepared in the days of the Roman Empire. And today the main course does not lose its relevance. “Red” soup is popular in many countries of the world, including Russia. There are many borscht recipes, but all of them are united by the indispensable presence of beets in the composition. It is this vegetable that gives the dish a beautiful color.
Cooking borscht is a troublesome task. Classic borsch is cooked in stages and sometimes the total cooking time is up to 5 hours. Not every hostess can save so much time for cooking. Therefore, savvy housewives have come up with a great way to reduce the time interval for preparing borsch - a dressing, which includes, if not most of the components, then half of them are definitely present.
With such a preparation, it is possible to cook borsch according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted plus of borsch dressing is the ability to use it as an independent dish, such as a winter salad.
The content of the article:
1. How to choose the right products
It is not necessary to use ideal products for harvesting. It is permissible to put slightly mashed tomatoes or bursting root crops. Corrupted or half-rotten vegetables should be excluded from the seasoning. Otherwise, the banks will swell, and the blanks will become unsuitable.
To prepare a high-quality refueling, it is necessary to observe only two rules.
The standard component of borsch seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of cooking dressings - with blue, white cabbage, beans, carrots. Preferring savory dishes, they can try to cook dressing with apples.
To increase the shelf life, the workpiece is boiled on a stove or simmered in an oven. To use for these purposes a multicooker is acceptable.
Seasoning is considered classic. Indeed, in its composition are products that are traditionally put in borsch. The basis of the harvest is beets, tomatoes, red peppers and carrots. Root crops rub on a coarse grater. You can use the "Korean" grater. It is permissible to add garlic or a chilli pod to the workpiece. The amount of onion can be increased or seasoning cooked without it at all.
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Such a dressing will give an unusual taste to borsch. Blue - a useful vegetable that contains substances that can prevent cancerous tumors. However, the high fiber content does not allow eggplant to be used for exacerbations of diseases of the stomach and intestines. Nevertheless, a couple of jars of such seasoning for borsch in their arsenal will not hurt.
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Such preparation will come to the rescue if there is absolutely no time for cooking borsch. This is almost ready borsch. For a complete soup, you only need to cook the broth and throw potatoes into it.
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This variation of borsch dressing is suitable for cooking borsch on fasting days or for a vegetarian menu. Cooking time is also reduced due to the fact that there is no need to cook the broth. In addition, beans contain a lot of vegetable protein.
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Unusual, spicy and sweet and sour borsch dressing is obtained according to this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The blank can also be used as a cold snack.
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Borsch dressing can be made without the use of vinegar. Taste qualities remain unchanged. Yes, and seasoning is stored for a long time, like harsh. If you want to add a little acidity to the seasoning, you can add a little lemon juice or ordinary citric acid in powder.
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A slow cooker will help out if there is not enough free time. Seasoning is simple and fast. The taste and aroma do not differ from that prepared on the stove.
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This seasoning option can rightfully be called vitamin. Vegetables are not cooked, but frozen in raw form. This allows you to save almost all useful substances. It is best to freeze the workpiece in sachets or containers in small portions, at one time.
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This variation of borsch seasoning is considered the most "lazy". To prepare it, you need a minimum of components and time. The ingredients can be taken in any proportion.
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Preparing a borsch dressing is easy. The beauty of recipes is that it is not necessary to observe the proportions of the products. You can increase or decrease the amount of ingredients to your liking. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and fragrant.
