Seasoning for borscht will significantly save your time for cooking red soup. Another advantage of this harvesting is that in the summer and autumn periods the price of vegetables is not as high as in the winter. Moreover, they were not grown in greenhouses with the help of various additives, but in the beds. Therefore, seasoning for borsch, prepared independently, is much more useful and cheaper than those ingredients that were brought from overseas in the winter.
If you have a large freezer, then you can freeze vegetables in the summer and use them in the cold season (by the way, the color and aroma of such components are completely preserved). Otherwise, we recommend making a home-made canned product.
Step by step borsch seasoning recipe
There are many ways to make red soup seasoning at home. The most popular recipe is one for which tomatoes and sweet bell pepper are used. Such ingredients will make your soup fragrant and rich.
So how is seasoning prepared for borscht for the winter of tomato? To do this, you need to purchase:
- ripe red tomatoes - 1 kg;
- red sweet pepper - 1 kg;
- medium-sized salt - to your liking.
Component Processing
How should winter preparations be done ? Seasoning for borscht is prepared easily and simply. First of all, they process sweet pepper and fresh tomatoes. They are thoroughly washed and cleaned (seeds and stalks are removed from pepper). After that, the ingredients are coarsely chopped and passed through a meat grinder. If desired, they can be crushed using a blender.
The process of cooking vegetables on the stove
Seasoning for borsch for the winter from a tomato should be cooked in a deep thick-walled pan. Previously chopped vegetables are laid in it, they are salted well (to taste) and mixed thoroughly.
Putting the dishes on the stove, its contents are brought to a boil. In this state, the ingredients are boiled for 3-5 minutes.
As soon as the seasoning for borscht is prepared, it is laid out hot in sterilized cans and immediately rolled up. After keeping the workpiece at room temperature for a day, it is removed into the refrigerator. Due to the fact that vinegar or citric acid was not added to vegetables, store such a product only in the cold. Otherwise, the seasoning will turn sour and moldy.
How to apply?
Seasoning for borsch is a universal preparation that can be used not only for cooking red soup, but also for creating other dishes. For example, someone adds it to stew, and someone uses it as a regular sauce. In any case, when using this preform, it should be remembered that salt has already been added to it, and it has already been subjected to heat treatment.
By the way, some housewives freeze the finished seasoning, and do not store it in the refrigerator. Also, chopped garlic, quince, grated apple, etc. are often added to it. So the workpiece is even tastier and more aromatic.
How to cook beetroot seasoning with beetroot?
Beetroot seasoning for red soup is a classic piece, thanks to which you can easily and quickly make a very rich and tasty borsch. To prepare the vegetable mixture for the winter, you need to prepare the following ingredients:
- large fresh beets - 500 g;
- sweet fleshy tomatoes - 2.5 kg;
- large juicy carrots - 500 g;
- sweet pepper yellow or red - 500 g;
- sweet onions - 500 g;
- beet sugar - about 60 g (apply to your liking);
- vinegar 6% apple - about 4-5 large spoons;
- refined vegetable oil - 130 ml;
- table salt - to your liking.
We process the ingredients
Seasoning for beetroot soup with beets helps out well if you need to quickly cook red soup, and there are not enough products. To implement the presented recipe, all vegetables are thoroughly washed and peeled. After that, they begin to grind.
Fresh meaty tomatoes are twisted in a meat grinder, sweet pepper and onions are finely chopped, and carrots and beets are rubbed on a large grater.
Heat treatment of vegetables
To cook the seasoning for borsch, the tomato puree is laid out in a thick-walled pan and put on the stove. As soon as the tomatoes boil, grated beets are added to them. In this composition, the ingredients are boiled for 25 minutes.
Adding carrots to vegetables, they cook a similar amount of time. Exactly also, sweet pepper and onions are laid out alternately in the dishes.
5-7 minutes before the end of the heat treatment, sugar, refined vegetable oil, sodium chloride and apple cider vinegar are added to the ingredients.
Seaming process
Adding spices and oil to the vegetables, they are boiled for about 5 minutes and laid out on sterilized jars. After that, they are rolled up with tin lids and left at room temperature until completely cooled.
It is advisable to store such a workpiece in a cool place (for example, in a cellar). Although there are some cooks who prefer to freeze seasoning for borsch. In this case, the grated beets and carrots, as well as chopped onions, should be pre-fried in vegetable oil (individually, for 3-6 minutes). Next, the ingredients need to be combined in a pan with chopped tomatoes. Sugar, table vinegar and salt are optional. The products should be mixed well and distributed in plastic containers. If desired, chopped greens and crushed garlic can be added to this seasoning.
Making raw seasoning for red soup
Seasoning for borsch for the winter may not be subjected to heat treatment. In this case, it should be prepared in small jars and stored only in a refrigerator or freezer. It is advisable to use such a seasoning in its entirety, that is, put all the contents of the jar into the soup, otherwise the remains will deteriorate.
So, to make a tasty and healthy seasoning for red soup, we need the following ingredients:
- sweet red pepper - 1 kg;
- meaty sweet tomatoes - 2 kg;
- large juicy carrot - 1 kg;
- onions - 1 kg;
- coarse salt - apply to your taste;
- fresh dill and parsley - in a small bunch.
Seasoning Vegetable Processing
Before preparing such a blank for the winter, it is necessary to process all the components. Vegetables are thoroughly washed and then peeled, stalks and seeds. By the way, hard peels should also be removed from tomatoes. To do this, they are first scalded with boiling water, kept in it for about 10-17 minutes, and then carefully remove the film.
After preparing the vegetables, they begin to chop them. Tomatoes and onions are cut into cubes, sweet pepper is cut into strips, and juicy carrots are rubbed on a coarse grater. Also separately washed, dried and finely chopped fresh herbs.
Seasoning process
Grinding vegetables and greens, they are laid out in a large container, add salt and mix well. After keeping the ingredients aside for about 15 minutes, they are laid out in dry and clean jars, and then closed with plastic lids and sent to the refrigerator.
Workpiece Features
Raw seasoning for borscht for the winter turns out to be quite salty. This fact should be taken into account during the preparation of red soup. It’s better not to salt the meat broth, otherwise your dish will turn out not very tasty.
If you want, then raw seasoning from vegetables can be stored not in the refrigerator, but in the freezer. In this case, it is better not to add salt to the workpiece. In this case, onions and carrots must be fried beforehand (in sunflower oil).
To summarize
Now you know several ways of how to cook a delicious and fragrant seasoning for borsch at home. It should be noted that the presented recipes are far from the only ones. By the way, they can be composed independently, according to your taste and discretion. For example, some housewives add finely chopped cabbage, citric acid, various spices, herbs, garlic, etc. to the seasoning. Such components contribute to a more aromatic and rich preparation that makes the red soup tasty and nutritious.
Using the presented recipes in practice, you no longer have to stand for a long time at the stove, making borsch in the classic way. Seasoning specially prepared for such a soup is prepared in a matter of minutes. You just have to boil the meat product and open a jar of vegetables.