How is borsch seasoning prepared for the winter using hot methods?

Do you want to spend less time cooking borsch in the winter? To do this, you can stock up on fresh vegetables and herbs, closing the cans in the banks for the winter. Borsch dressing is one of such bright, colorful salads. It will help to significantly reduce the time of work. There are several ways to preserve vegetables for flavorful soups. Borsch dressing for the winter can be prepared in completely different ways. The recipes in this article can be changed by adding new ingredients or removing existing ones depending on taste preferences. Imagine and try new options!

Winter borsch dressing : essential components

Since we are talking about this, perhaps the main of all first courses, then the composition of the workpiece should be appropriate. Therefore, for the bright red color of the future vegetable soup, beets must be included in the dressing. To it are added carrots, onions and peppers ("grinder"). Also, the whole mass is poured with tomato puree before heat treatment. If the method of salting is chosen, which does not include heating, you can put in the dressing not only fresh bell pepper and all possible greens, but also cabbage. But in this case, such a salad is used either in small quantities before being placed in boiling borsch, as an additive to freshly prepared frying from fresh vegetables, or it requires washing and languishing in a pan for several minutes. And how to get a ready-made semi-finished product? Below are the recipes for preparing borsch dressing for the winter in two ways. The composition of vegetables may not change, only the method of heat treatment varies.

Method one: borsch dressing for the winter in the form of a sterilized salad

Structure:

- 3 kg of fresh bright red beets;

- 1 kg of unpeeled carrots;

- 1 kg juicy ripe tomato;

- 1 kg of onion quality onions;

- 1 kg of bright, preferably multi-colored, sweet pepper;

- 3 tbsp. l ordinary table salt;

- 1 cup of crude (unrefined) sunflower oil;

- 1 full faceted glass of sugar;

- ½ ordinary glass of vinegar (diluted in 9% strength).

Cooking:

1. Wash all vegetables thoroughly, removing any remaining sand and earth, and peel. Then chop the beets, carrots on a coarse grater or chop with a sharp knife in the form of straws. Chop onion and pepper in half rings, tomatoes - slices.
2. Mix all the vegetables, adding the remaining ingredients.
3. Arrange the dressing in clean jars and set to sterilize. For small (0.5, 0.7 L) containers, 15-20 minutes will be sufficient. being in boiling water, 1 liter - half an hour.
4. Immediately after removing from hot water, plug the jars with lids, turn them over and, setting them upside down, wrap them up to complete cooling. Store refueling in a cool room.

Method two: borsch dressing for the winter by brief boiling

The difference of this method is that the vegetable mass is not decomposed into jars for sterilization, but is directly cooked on fire. After boiling, note the time - 20-25 minutes. After that, lay the hot mixture in sterile jars and roll up. Bright vegetable assortment is ready!