The winter borsch dressing recipe can be a real find for someone who is used to saving time and does not like to stand for a long time at the stove. This preparation greatly facilitates the life of modern housewives.
Is it worth it to roll up?
Probably many are asking this question. After all, not every housewife knows about the advantages of such a blank. Among them are the following:
- Not everyone likes red palms. But this can not be avoided if you cook borscht with fresh vegetables. Ready refueling will help to avoid this. There is no need to separately clean and chop the beets.
- If you like the first dish with beans, the cooking process will take a minimum of time with dressing. After all, all the main ingredients of borscht will be ready. You do not have to soak and boil the beans separately.
- It is more economical. You do not have to spend money on fresh vegetables in the winter. Indeed, in the summer, products for such refueling are much cheaper.
- Unsurpassed taste of the workpiece. Many people use it not only for making fragrant and tasty soup, but also as a side dish not only for potato, but also for meat dishes, or as a salad.
- Save space. Not everyone has a large cellar or pantry where fresh vegetables can be stored. Agree, jars with dressing take up much less space.
The secrets of delicious dressing
Cooking any dish has its secrets. Borsch dressing is no exception. Consider a few important points:
- Useful, tasty and, of course, fragrant dressing will turn out only from juicy, bright and young vegetables. After all, they have a thin skin and a delicate structure.
- The method of grinding components depends on personal preference. If you prefer borsch in the form of an intricate mosaic of bright colors, then cut the ingredients into thin strips. If there is no time, then you can use a food processor or a fine grater to speed up the process.
- If there are no fresh tomatoes at hand, then you can replace this component with tomato paste. It will not worsen the taste of the finished borsch.
- An integral component is citric acid or juice, as well as vinegar. Such ingredients not only add sourness to the soup, but are also considered excellent preservatives.
- In addition, there is no need to sterilize the ready-made dressing, since it takes about an hour to prepare and spills hot in the tank.
What is prepared
What to add to the borsch dressing? As a rule, a diverse set of products is used for such a blank. However, some components remain unchanged, such as beets. What else to put in a jar is up to you.
As a rule, onions, cabbage, carrots, and sometimes potatoes are added to the borsch dressing. As a result, the preparation of the first dish takes a minimum of time and effort. It is enough to boil a rich broth and shake the contents of the jar into it, heat to a boil, and then pour on plates. Ready soup is served in combination with sour cream, garnished with chopped herbs. So, consider the most popular recipes for such a blank.
Borsch dressing without vinegar
To make such a blank, prepare the following products:
- tomatoes - 1 kg;
- red beets (boiled) - 1 kg (no more);
- sweet pepper (you can take any color) - about 300 g;
- cabbage - 100 g;
- 300 g of onions;
- greens, such as parsley or dill - 100 g;
- 1 lemon
- carrots - 300 g;
- vegetable-based oil.
Cooking method
To get a delicious dressing for borsch, it is worth observing the proportions and cooking technology. To get started, prepare the components. Peel the onion, and then cut into half rings, fry in oil. Pour boiling water over the tomatoes, gently peel the skin. Gently chop the pulp into cubes. Peel and chop the remaining vegetables, except for beets. Put everything in a deep pan and simmer for half an hour.
Peel the beets, chop with a coarse grater, put them in the remaining vegetables. Stew the dressing for another 15 minutes. At the end, add lemon juice to the workpiece, mix well, and then put it in washed and sterilized containers. Close tightly, wrap with a blanket. When the jars have cooled, rearrange them in a cooler place.
The second option with cabbage
To prepare borsch dressing with cabbage, you will need:
- cabbage - 5 kg;
- white or yellow onions - 10 heads;
- Bulgarian pepper - 10 pcs.;
- beets - 1.6 kg;
- salt - not less than 5 tbsp. l .;
- tomatoes (red) - 1.2 kg;
- white sugar - about 2 tbsp. l .;
- vegetable-based oil - 3 cups;
- vinegar (concentration 9%) - about 2 cups;
- black pepper - 15 peas;
- laurel leaf - from 6 to 8 pcs.
Getting down to cooking
Peel the carrots and beets, grate them, put them in a deep pan with vegetable oil (at least 1 cup) and fry them. Chop the remaining vegetables finely. Add to them the fried ingredients, as well as spices. Pour in 2 more glasses of oil, and then simmer for an hour.
During this time, prepare the jars. Wash them in soda solution and sterilize. Do the same with covers. When the borsch dressing is ready, put it in the cans hot, roll it up and wrap it upside down.
With a twinkle
This option is ideal for those who like spicy dishes. In the process of cooking, the amount of spices each adjusts to your taste. However, children are not recommended to prepare first courses on the basis of such a blank. So, for cooking you will need:
- beets (fresh) - 3 kg;
- tomatoes (red) - 3 kg;
- juicy carrots - about 2 kg;
- white or yellow onions - 2 kg;
- pepper - 2 kg;
- hot pepper - small 2 pods;
- laurel leaf;
- salt.
Consider the cooking steps
Peel Bulgarian and hot peppers from stalks and seeds. Together with tomatoes, pass through a meat grinder. Peel the carrots and beets, chop with a coarse grater, put them in a pan with vegetable oil. Stew foods for 15 minutes. At the end, put the remaining vegetables in a pan, add a leaf of laurel, as well as salt. Stew the dressing for another hour. When ready, put the mass hot in previously washed and sterilized glass jars and roll it up.
To cook borsch with such a dressing, you must first cook the bone broth with potatoes and cabbage. At the end, add the workpiece and heat to a boil.
Sweet billet
Preparing such a dressing for borsch is quick and easy. To do this, prepare the following components:
- beets (red) - 2 kg;
- carrots - about 2 kg;
- vinegar (concentration of 6%) - about 0.5 cups;
- tomatoes - about 2 kg;
- pepper - 2 kg;
- vegetable-based oil - 0.5 l;
- onion - 2 kg;
- salt - about 0.5 cups.
So, let's get started ...
Peel the beets and carrots, wash them well, chop them using a coarse grater. Do the same with tomatoes and bell peppers, after removing the seeds. Peel the onion, wash, cut into half rings, and then fry in a saucepan in vegetable oil. Add to this component grated vegetables, vinegar, salt. Pour in the remains of vegetable oil here. Stew until the foods are soft. Lay the finished workpiece in sterilized containers, and then roll up.
Cooking borsch with such a dressing will take a little time. It is enough to cook the broth on the bone with potatoes and cabbage. At the end, add the contents of the jar, chopped clove of garlic and, if necessary, salt to the pan.
Tomato Juice Recipe
Winter borsch dressing is prepared from the following components:
- cabbage - 1 head of cabbage is enough;
- boiled beets - 2 kg;
- pepper (exclusively sweet) - from 10 to 15 pods;
- laurel - no more than 6 leaves;
- tomatoes - 2 kg;
- allspice - up to 10 peas;
- salt.
How to cook?
Beetroot dressing is the most popular. To prepare it, squeeze the juice of tomatoes and pour into a saucepan, preferably in an enameled one. Heat everything to a boil, introduce salt, bay leaf and allspice. Peel and chop all vegetables except beets. Add them to tomato juice. Cook for 10-15 minutes. Peel the beets and grate. Add this component to the rest, heat until boiling and simmer for another 3 minutes. Lay out the finished mass in previously sterilized containers, roll it up, gently turn it upside down and wrap it up. So the workpiece should stand overnight.
Cooking borsch with such dressing takes a minimum of time even from inexperienced housewives. Serving hot soup is recommended with sour cream, garnished with chopped herbs.
Garlic and green tomato borsch stew
It is difficult to imagine a traditional Ukrainian borsch without garlic. But the first dish prepared from a dressing with green tomatoes looks more interesting. To do this, prepare:
- beets (fresh) - 3 kg;
- tomatoes (green) 2 kg;
- vegetable-based oil - 1.5 cups;
- onions - 1 kg;
- white sugar - 5 tbsp. l .;
- garlic - 2 heads;
- salt - 1.5 tbsp. l .;
- vinegar essence - 1.5 tsp. (not more).
Cooking process
Chop the vegetables, transfer to a pan, add spices and other ingredients, except essences and garlic. Simmer everything, stirring regularly, for about an hour. At the end, add the garlic, pre-chopped, as well as vinegar essence. Cook the dressing for another 20 minutes. Transfer the workpiece to sterilized containers, roll up, wrap. So the banks should stand until cool.
Can I add apples?
Sour apples in borsch? Why not? They can also be added to this dish. Such a product goes well with beets. At the same time, the soup acquires an interesting taste. So, how to cook borsch dressing with apples? To get started, prepare the following components:
- beets (fresh) - 1 kg;
- apples of sour varieties - 1 kg;
- onions - 300 g;
- sugar - 200 g;
- salt - about 1 tbsp. l .;
- vinegar (concentration of not more than 9%) - 1 tbsp. l
What's next?
To prepare such a dressing for borscht, choose only sweet beets. Wash, clean, and then pass through the meat grinder. Do the same with apples. Just peel them and remove the core. Pass the prepared onion through a meat grinder.
Add sugar and salt to the resulting mass. Put everything in a pan, turn on the stove and cook for half an hour after boiling, stirring regularly. At the end, enter vinegar into the dressing. Pour the finished workpiece into jars previously sterilized, roll up.
It is worth noting that such a dressing can be used in the form of a salad with brown bread. Harvesting will be a good addition to potato dishes.
Option for Bean Lovers
If you like to add beans to borsch, then you will definitely like this recipe. To make such a blank, you will need:
- beets (fresh) - 2 kg;
- carrots - 2 kg;
- tomatoes - 2 kg;
- beans, preferably white sugar - 3 cups;
- hot water - 0.5 l;
- sugar - 1 cup;
- vinegar (only 6%) - 150 g;
- vegetable oil - 0.5 l;
- onions (not purple) - 2 kg;
- table salt - 100 g.
To prepare the workpiece, you can use any type of beans. However, the white one looks much more beautiful in the finished borsch.
We are preparing a dressing
Soak the beans overnight. Why is this needed? This allows you to remove from the product substances that cause bloating. Boil it until cooked. Pour the tomatoes over boiling water and remove the peel from them. Otherwise, it will ruin the soup. Peel and grind the remaining ingredients. Put in a deep pan, pour in oil, fry. Add beans, vinegar, salt, remaining vegetable oil and sugar to the mass. Stir the ingredients and simmer for another half hour. Lay out the finished dressing in prepared containers, roll up.
It is worth noting that the harvesting with beans is perfect for cooking lean borsch.