Among the Slavs there is practically no person who would not like tasty, rich and fragrant borsch. In the abundant season of vegetables, when they are very cheap, it’s very rational to prepare borsch dressing for the winter with bell pepper without beets, the recipe of which was conveyed to us by our grandmothers and mothers with love. It can be used for other filling soups, cooking cabbage rolls or stews, and topping up your home-made piggy bank of delicious recipes.
How to cook such blanks that simplify the preparation of not only tasty, but also healthy dishes? You can use the miracle helper (slow cooker), or cook it the old fashioned way - in an ordinary pan, preferably with a thick bottom and non-stick coating, it is only important to know the correct recipe.
The noble color of this dressing and excellent taste will be a great addition to cooking, especially when there is no time or the right ingredients at hand. We will share recommendations on how to prepare delicious stocks for the winter.
To prepare 7 liters of homemade food you will need:
Cooking dressing:
Wash lids and jars thoroughly with soda, be sure to sterilize them or pour over boiling water. Dry without wiping so that there is no moisture left in the banks.
Grind tomatoes, you can do this in a meat grinder or blender, or rub on a coarse grater. The second method is longer, but more convenient, since when rubbing you will have a skin in your hands.
Pepper can also be chopped in a meat grinder, but for the structure of the dish it is best to finely chop it, with a small straw or small cubes.
To understand the technology and cooking steps, you can watch the video. This will prevent mistakes in the classic recipe for cooking dressings.
Beans, in spite of their benefits, are not included in the list of the main ingredients of borsch, and its addition makes the dish not only hearty, but also especially tasty. How to make a delicious dressing with beans?
To prepare you will need:
Preparation of dressing with beans:
This variety of beans does not require soaking, and quickly boils - only half an hour or 40 minutes and the product is ready to eat. You can boil with a margin and prepare a salad for lunch or dinner.
Grind vegetables in any convenient way, pour oil into a pan and heat onion and garlic in them.
Add vegetables, spices, warm with vinegar for about 10 minutes and add beans.
Dressing without beets and cabbage should fully warm up and boil, after which it must be laid out in jars and carefully rolled up. After cooling - remove for storage.
Such harvesting will help to save cooking time, it is enough to boil only potatoes and sauté beets in a pan if desired.
For cooking you will need:
How to prepare a dressing for borscht, without beets, but with cabbage
Wash all vegetables and chop onion, pepper and cabbage with a thin straw. Rub the tomatoes, squeeze the garlic to the tomatoes through a kitchen press.
Pour oil into the pan, add onion and fry. Pour in tomato sauce, add pepper and warm to a boil.
Transfer cabbage into the resulting sauce, add all the spices, mix and simmer for about 7-8 minutes. Now preservation is displayed in banks, but before you lay out the dressing in a container, it should boil.
Choose your favorite recipe for borsch seasoning for the winter with bell peppers without beets to your taste and cook with pleasure. Enjoy your meal and delicious summer preparations for cooking borsch!
Hello! Harvesting the autumn harvest is gaining momentum. The bell pepper has ripened already, the tomatoes are ripening in full swing, the beets are on the way. Let's not miss the moment to stock up on vegetable preparations for the winter. Today I want to offer you to prepare for the future dressing for borsch. I picked up 6 different delicious recipes for every taste.
Borsch is a favorite dish of many, such a vegetable soup with beets and cabbage. It includes up to 20 ingredients and to facilitate the preparation of this culinary masterpiece in the winter, we will do part of the work now and save it in a jar until the right moment.
Mandatory are such vegetables as: beets, potatoes, cabbage, carrots, onions, tomatoes. You can add: beans, apples, turnips, bell peppers. From spices: black and allspice, dill, parsley, garlic, celery, basil, marjoram. All this, if desired, you can add to our today's recipes.
If you do not want to preserve vegetables, then just freeze the prepared ingredients! The recipe for such a blank will be described below.
So that the rest of the workpiece does not disappear, grease the lid with which you will close the jar with mustard. It will prevent mold.
This is the most common recipe for refueling. It has all the necessary ingredients for borsch. It remains to pour the workpiece into a pot with meat broth, add potatoes and cabbage. And you're done!
Did you know that borsch is hot and cold. They differ in the way they are cooked. Hot - classic red borsch, which we used to cook. The basis of a cold dish includes pickled or boiled beets and sour-milk products.
Prepare 10 jars of 0.5 liters each.
For cooking, we need:
1. We clean all the vegetables.
2. Dice the onion and fry until golden in a pan. To the onion, pass the garlic through a press, add black pepper, parsley, dill. We mix everything. Pour the tomato paste in the pan to the onion and simmer for 5-7 minutes.
2. Grind carrots, beets with a food processor or on a coarse grater. We combine these vegetables in a pan, pour a glass of water to them, put on fire. When the workpiece begins to boil, add fried onions, vegetable oil, vinegar, sugar, salt to the pan. Thoroughly mix and leave to boil for another 30 minutes. 10 minutes before the end of the preparation of the workpiece, put the bay leaves.
3. Pour the finished dressing into a sterilized container, twist the lids.
Turn the jars upside down and cover with a blanket until completely cooled.
In winter, you want to warm yourself with a hearty and hot lunch. And time for its preparation, as always, is not enough. In this recipe we prepare lifesaving bags for the hostess. With their help, a winter soup of fresh vegetables will miraculously appear on our table in winter. Do not believe? Check it out!
No way to preserve borsch dressing is capable of conveying the aroma of fresh vegetables in the same way that freezing does!
1. We clean our vegetables. Peppers are peeled and cut into strips. Grind the onion with squares, as is usually done on borsch. We cut off the place of attachment of the stalk for tomatoes and cut into cubes. Garlic can be passed through a press or chopped with slices.
2. Put the whole cut into a large bowl, so that later it is convenient to mix.
3. Rub carrots and beets on a coarse grater and send in a bowl to the rest of the vegetables. Add herbs and spices to your liking. All ingredients are mixed well.
3. Put in the bags with the fastener the amount of dressing that you usually use for one preparation of borsch. Squeeze the bag with your hands so that excess air comes out and close the clasp.
In winter, vegetables are fried in a pan in vegetable oil and boiled in a prepared meat broth along with cabbage and potatoes.
A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes, you stock up on a delicious preparation that is enough to prepare 3-4 borscht pots. In this recipe add bell pepper.
For cooking, we need:
1. All the vegetables are mine. We clean the tomatoes from the skin, for this: we make cross-shaped incisions on top of the fruits, put them in a container and pour boiling water for two minutes, then the skin peels off very easily.
2. We chop in turn all the vegetables in a blender: carrots, beets, peppers, peeled tomatoes, onions, garlic. You can, of course, rub them on a grater, but this way the cooking process will take much longer. Pour everything into the multicooker bowl. Add salt, vegetable oil, mix.
3. We set the “quenching” function on the multicooker for 40 minutes. Five minutes before cooking, pour the vinegar into the bowl.
4. Pour the borsch dressing into sterilized jars. Twist the lids. Turn the container upside down, wrap it with a warm blanket and wait until the workpiece cools down.
This recipe is for those who can't imagine borsch without beans! To get a good taste of the dish, you need to purchase legumes of good quality:
For so many ingredients used in the recipe, prepare 9 cans of 0.5 liters each.
For cooking, we need:
1. First, fill the beans with cold water and leave overnight. In the morning we rinse it, pour it into the pan, fill it with water. Cook over low heat until cooked. From the finished product, drain the excess liquid.
2. Vegetables are thoroughly washed and cleaned.
Three carrots and beets on a coarse grater. Bell pepper mode straws, onions - diced. Pass tomatoes through a meat grinder.
3. Pour juice from tomatoes, vegetable oil into a large saucepan and mix. We put on fire, bring to a boil.
4. When the tomato juice boils, add beets and 40 ml to it. vinegar, after boiling, cook for 10 minutes.
Then add onions and carrots to the beets, wait for boiling. After boiling, cook for another 10 minutes.
5. Throw pepper, beans, salt, sugar. Mix everything carefully, leave to languish for 15 minutes. Five minutes before the end of cooking, pour the remaining vinegar.
6. We fill the sterilized jars to the top with hot dressing, roll up the lids.
Wrap the blank with a warm blanket.
Most often, pepper is thrown into borsch. But if you do not like this vegetable, this recipe is for you! Watch the video, which describes in detail the process of preparing a dressing without bell pepper.
For cooking, we need:
This dressing is very practical to use. With its help, you can significantly reduce the cooking time of borscht. it already contains cabbage.
For cooking, we need:
1. We wash vegetables, we clean. In tomatoes, remove the place where the stem is attached, remove the seeds from pepper.
2. Cut the tomatoes into four parts, chop the pepper and beets in strips, onions in half rings. Three carrots on a coarse grater. We put all the vegetables in a large pot.
3. Pour vegetable oil to the vegetables, put on medium heat. When the workpiece boils, pour vinegar into it. We simmer the mixture for 40-45 minutes under the lid, stirring occasionally.
While vegetables are stewed shred cabbage.
4. After 45 minutes, add sugar, salt, cabbage to the pan, pass the garlic through a press. Add tomato paste, herbs and cook the workpiece for another 10 minutes.
5. Pour the vegetables into a sterilized container, close the lids.
Turn upside down and leave to cool. A delicious borsch dressing for the winter is ready!
Dressing for the borsch for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. This is also a big help for young housewives who are just gaining experience.
The recipes are very tasty:
And how much benefit does such a workpiece bring? This is a real treasure for people who have time worth their weight in gold. I see only the pluses:
We will need:
Cooking process:
1. Preparation of vegetables.
I advise you to prepare all the vegetables at once, so as not to return to this stage later. They must be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.
But if you have a free minute, my advice is: cut the beets into small cubes, and skip the carrots through a meat grinder.
Sweet pepper can be taken in any color. The work with him is simple - remove the footboard and cut into small cubes.
But for chopping a tomato, it is better to use a blender. In his absence, I do the same as with pepper.
2. We fry tasty!
Now we need to fry everything. My advice: use two pieces of utensils to save time.
Onions can be fried with pepper until golden brown in a pan. And in parallel, in a large saucepan, pay attention to beets. When cooking it, I must add citric acid and sugar.
Cook tomatoes in juice and oil after onions with pepper. Next, mix all the vegetables in a pan. Add salt, vinegar and grated garlic and simmer on low heat for 20 minutes.
3. Winter stocks.
Spread the dressing on sterilized jars. They can be of any size. However, I always use small ones. Based on the calculation of one can for one pan of borsch. We roll them with lids, turn them over and leave them warm for 1-2 days.
Delicious preparation for the winter is ready, and most importantly quickly and easily. Real jam!
For a delicious dressing, take:
Cooking process:
1. Wash and clean the beets. Grate and cut into thin bars, I recommend the second option. Stew the vegetables in a large saucepan until soft, with vinegar and sugar.
2. Thick carrots rub on a coarse grater. If you have it small, then you can make a cut. Previously, we also wash and clean it.
3. Onion cut finely, best in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir occasionally.
4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. In its absence, we make a cross-shaped incision at the footboard and throw it in hot water for a couple of minutes.
After we cool the vegetable, remove the skin, finely chop. I cook them with a frying pan, but you can put out. The main thing is that they become soft, and all the liquid evaporates.
5. Now we add all the ready-made vegetables to the beets. There you can pour a little water if you see that there is not enough liquid. Put salt and chopped herbs. Stew all together for another 15 minutes over low heat.
6. We use sterilized cans and lids for seaming. Wrap up in warm blankets for a day.
It's simple, isn't it, but for clarity and consolidation of cooking skills, take a look at the video:
We are waiting for the arrival of winter! With the help of an easy and very tasty recipe, your whole borscht will praise the whole family.
On my site fresh preservation recipes:
In harsh winter conditions, the human body often receives very few useful vitamins. This is due to a lack of vitamins in the fruits that grow in the winter. In consequence of which a person has vitamin deficiency.
He begins to feel frequent headaches, weakness, and all sorts of other problems. But in order to somehow prevent this, it is necessary to pre-prepare cans with ready-made, quick, very tasty and healthy borsch dressing made according to the traditional recipe.
Required:
Step-by-step instruction:
A classic dressing for borsch without the use of vinegar is an ideal recipe for a housewife who takes care of her health and the health of her family.
The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to save many vitamins.
This recipe for dressing without vinegar is not only useful, but also very tasty, simple and easy. Both a real housewife and a beginner in business can cook it.
For cooking, we need:
Step-by-step instruction:
And this is not all the blanks, the best below and above the links:
I share the recipe for borsch dressing, called “Torchin”, cooking takes me about an hour in time.
We will need:
Optionally, add carrots - 0.3-0.5 kg (a more classic flavor of dressing is obtained) and one chili pepper for piquancy.
Cooking:
It remains to lay out the fragrant "Torchin" in jars (remember about sterility), and now, you have simplified the preparation of borsch, and, therefore, saved your time!
How cans cool down (ensure smooth cooling so that they do not burst), you can try! I am sure you will also take this recipe into service, having cooked it once!
With such a workpiece, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borsch dressing. Add pickles - that’s for the pickle mix.
In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie foods, so I could not miss the recipe with beans. Moreover, it is also not difficult to cook.
Everything briefly and on the subject - look a couple of times, and remember everything. And in the winter it only remains to chop cabbage and potatoes. Boil a rich broth and launch our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.
Each recipe is tasty and healthy in its own way. You can prepare the blanks at once according to several recipes and then decide which one you like most. Bon Appetit!
The beginning of autumn is a golden time for rolling vegetable salads and pickles for the long winter. A neighbor shared this recipe for borsch with me - every time I open a jar and try aromatic borsch, I remember it with gratitude. This borsch dressing without cabbage, I think that it is better to add fresh cabbage, since now it is in stores all year round. Bell pepper, which is part of the dressing, makes borscht very fragrant. If I cook with fresh products, then I always cook the broth with sweet pepper. In general, I strongly advise you to try to prepare this delicious borsch dressing for the winter, you will not regret it! Refueling will greatly speed up the process of preparing delicious borsch for the whole family, if you have little time.
To prepare 12 half-liter cans of borscht dressing, we need:
Wash and peel the vegetables, remove the core with seeds from the pepper, and dry the tomatoes. Cut and lay in layers in a wide pan;
Three beets and carrots on a grater with large holes;
We cut the onion into quarters of rings;
Cut the pepper into halves and chop with a thin straw;
Cut the tomatoes in half rings.
Sprinkle the chopped vegetables with salt and sugar, add oil and vinegar. We leave for half an hour so that the vegetables give juice.
We put the container on a small fire, heat the vegetable preparation until the juice appears. Then we intensify the heating, bring the mixture to a boil and simmer for about 25 minutes over low heat. We lay out the hot vegetable mixture in clean, warmed cans, roll it up, turn it upside down and wrap it up. Store in a cool dark place.
To prepare borsch, it is enough to dip chopped potatoes and cabbage into a boiling broth, boil until half-cooked and pour the contents of the jar into the pan. Cook for another 10 minutes, turn off and let it brew. You can immediately add fragrant garlic and fresh herbs.
Make a dressing for borscht according to this recipe - this preparation will become real help in the winter months!
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Dressing for borscht is just a lifesaver for the hostess. It’s worth a little work during the ripening season of vegetables and prepare a few jars of such a simple and useful harvest. And then in the winter you will have no problems quickly organizing a delicious lunch or dinner for your family in a hurry.
A huge plus of such a workpiece is that you can use substandard products. I post my proven step-by-step recipe, which I use every year. Detailed photos of the cooking process will make it even easier to understand and easy to prepare.
So, we need beets, carrots, onions, peppers and tomatoes.
The first thing we do is onions and carrots, do the frying. Peel and chop the onion (250 grams).
Put it in a pan with the addition of 50 milliliters of vegetable oil and fry until light translucency over high heat.
Fry the onions and carrots together until the whole carrot is saturated with oil and changes its color to yellow-orange.
You can, of course, not bother with frying onions and carrots and just stew them immediately with all the vegetables. But, I never ignore this stage of preparation.
While preparing the frying, we will deal with other vegetables.
Beets - 1.2 kilograms. Wash it and peel it. Three on a coarse grater.
You can, of course, cut into small strips, but this is too tiring.
Sweet pepper (300 grams) wash and cut the stem. Next, cut each pod in half, remove the veins and seeds. Dice the pepper.
Tomatoes - 600 grams. Wash them, cut in half, cut the stem. Then, cut the tomatoes into arbitrary slices.
Now combine all the vegetables and fry.
Add 120 grams (6 tablespoons with a slide) of sugar, 60 grams (2 tablespoons with a slide) of salt, 100 grams of vegetable oil (the total volume of vegetable oil in the workpiece is 150 milliliters, 50 milliliters we have already used when frying onions and carrots), 60 gram 9% vinegar.
We mix everything well and let it brew for 20 minutes.
It is necessary that the vegetables let the juice. I have all the juicy vegetables, just from the garden, so my dressing was praised for 10 minutes. We put the pan on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.
Closer to the end of cooking time, cans and lids. We lay out the hot dressing for borsch with beets on the banks and it remains only to immediately close and tighten its lids.
In addition, sterilization of the workpiece is not necessary, but in order to maintain the maximum temperature in the banks for as long as possible, wrap them with a warm towel for a day. The output of the workpiece is 7 half-liter jars.
With such a very delicious dressing, to cook aromatic borsch in the winter is a matter of five minutes. It is only necessary to boil cabbage, potatoes in meat broth and add the contents of the jar 5 minutes before the end of cooking. Well, if you cook a vegetarian or lean borsch, then cooking it is even easier and the cooking time will be even less. In a word, to close a delicious dressing for borscht with beets for the winter is worthwhile.
