Having cooked borsch for the winter, it will be possible to significantly shorten the time of cooking hot and ensure its rich taste. Each hostess will appreciate the practicality of such a preparation, the composition of which can be selected individually.
How to cook borscht for the winter?
Harvest for borscht for the winter can be multicomponent and represent a practically ready dish or laconic in composition, including only a tomato base with a minimum set of vegetables. Each variant has its own individual characteristics, as well as the general moments of preparation.
- Vegetables are prepared properly and shredded with straws or cubes. The size and shape of the thread is identical to that used by the hostess in the classic cooking of hot.
- As a tomato base, tomatoes are often used, but in the absence of them you can replace it in proportion to the tomato paste diluted in water.
- The prepared vegetable mass is smoothed with tomato until the slices are soft, they are sealed in sterile jars.
- For storage under room conditions, the containers are additionally warmed up for a day in an inverted upside-down view.
Dressing for borsch with cabbage for the winter
Having in the pantry cooked for the future borscht for the winter with cabbage , it remains only to boil potatoes in a broth and to add a dish with a jar of uncorked billet. After boiling, the ready aromatic hotter will be completely ready for use. If the recipe is properly executed, the stock is perfectly stored in the apartment even without adding vinegar.
Ingredients:
- beets, tomatoes, Bulgarian peppers - 1 kg each;
- carrots and onions - 700 g;
- cabbage - 1,5 kg;
- vegetable oil, salt, sugar - to taste.
Preparation
- Tomatoes are ground with a meat grinder or blender.
- Pass on the oil alternately onions, carrots, beets and peppers, put in boiling tomato.
- Add shredded cabbage, season the mass to taste, blanch to the desired softness of the components.
- Seal borsch with cabbage for the winter in sterile cans, wrap.
Harvesting for borsch for the winter from beets
Harvested beet for borsch for the winter in cans keeps its fresh, saturated with summer heat and rich taste, which the root vegetables partially lose in time with prolonged storage. This version of the filling for lovers of hot sour, which is determined not only by the presence of vinegar, but also by the amount of tomatoes.
Ingredients:
- beets, tomatoes - 2 kg each;
- Bulgarian pepper and onions - 900 g;
- oil - 1 glass;
- sugar - 140 g;
- salt - 50 g;
- vinegar - 80 ml.
Preparation
- Onion shred and fry in oil until it is clear.
- Pass until soft and sliced or grinded beets.
- Combine the vegetables in a saucepan, add the twisted tomatoes and chopped peppers.
- Season the mass with ingredients from the list, boil for 20-30 minutes.
- Seal the beetroot from beet for the winter in sterile containers, insulate until cooling.
Dressing for borscht for the winter from a tomato
Harvested tomato for borscht for the winter from ripe fleshy tomatoes is not comparable to the purchased tomato paste, which is often of questionable quality. The resulting refueling can be used not only for cooking hot. It will improve the taste of any vegetable stew, roast or stew.
Ingredients:
- tomatoes - 2 kg;
- garlic - 1 head;
- Salt and pepper mixture - to taste.
Preparation
- Tomatoes are twisted in a meat grinder, having cleansed the fruit, if desired, beforehand from the skins.
- Boil the resulting tomato for 30 minutes.
- Salt the mass to taste, add garlic if desired, warm for another 5 minutes.
- The borsch is sealed for the winter in boiled jars, warmed up for a day.
Borsch with beans for the winter
A real find in the cold is a prepared multicomponent dressing for borscht for the winter with beans. Brew delicious hot with this additive will be in minutes, providing its nutritional value even without the addition of meat. To prepare the billet, you need a large pan with a capacity of at least 9 liters.
Ingredients:
- cabbage - 2.5 kg;
- tomatoes - 2 kg;
- beets - 1,5 kg;
- carrots and onions - 1 kg each;
- sweet pepper and beans - 0.5 kg each;
- water - 1 glass;
- vegetable oil - 1 glass;
- salt - 3 tbsp. spoons;
- vinegar 70% - 1 tbsp. a spoon.
Preparation
- In the hot oil fry the chopped onions.
- Add the carrots, fry for a few more minutes.
- They put twisted tomatoes, beets, add salt, boil for 15 minutes.
- Cover shredded cabbage, boil for 5 minutes, adding water.
- Next turn of pepper: cut the peeled fruits with straw and send to a pan.
- After 10 minutes, add beans, vinegar, give mass to boil, cork in cans, wrap.
Borsch "Student" for the winter - recipe
The vegetable filling prepared for the borscht for the winter, prepared according to the following recipe, fully covers the need for the necessary basic components for the hot one. It only remains to add to the broth potato cubes, a jar of fragrant winter billet and the desired student borscht with a great home-like taste already on your table.
Ingredients:
- cabbage - 2.2 kg;
- beets - 800 g;
- tomatoes, peppers, carrots and onions - 1 kg each;
- peas of black pepper - 10 pcs .;
- laurel - 3-5 pieces;
- sugar - 50 g;
- vegetable oil - 200 ml;
- salt - 70 g;
- vinegar 70% - a dessert spoon.
Preparation
- Pass the onion and carrots in oil.
- Add the beet, pepper, fried tomatoes and stew for 15 minutes.
- Lay cabbage, tamer the contents for 20 minutes, seasoning in the process to taste, salt, sugar and spices.
- Stir in the mass of vinegar, warm up a minute, roll the borscht "Student" for the winter in the sterilized jars, insulate until cooling.
Tomato with pepper for borscht for the winter
Even if you are not a supporter of preparing vegetables for cooking hot, from the tomato base of home cooking, with which any dish will be tastier, you will not refuse. Preparing this seasoning for borscht for the winter is easy, fast and without any problems, and its practicality and universality is obvious.
Ingredients:
- tomatoes - 2 kg;
- Bulgarian pepper - 700 g;
- salt - to taste.
Preparation
- Washed, peeled tomatoes and peppers are twisted through a meat grinder and boiled with a quiet boil for 30 minutes, after salting to taste.
- The delicious dressing for borsch for winter is closed in sterile jars and the heat is wrapped up until it cools down completely.
Borscht for the winter with green tomatoes
Harvested borsch for the winter in cans on the following recipe will simplify the cooking of hot or become an excellent snack for self-serving. The vegetable composition in this case is supplemented with green tomatoes, which will contribute to the taste, give the desired sourness and unobtrusive aroma.
Ingredients:
- cabbage - 1,2 kg;
- beet - 2 kg;
- green tomatoes - 1 kg;
- onion - 0,5 kg;
- garlic - 3 teeth;
- water - 1/20 cup;
- sugar and vinegar - 100 g;
- vegetable oil - 100 ml;
- salt - 70 g;
- pepper - 1 teaspoon.
Preparation
- Slice the beets, onions and green tomatoes.
- Shred cabbage, combine with vegetables in one container, adding oil, water, salt and sugar.
- Stir vegetable mass, from time to time stirring, 50 minutes.
- Stir in the vinegar, pepper and garlic, cook for 5 minutes.
- Stir in the borsch for the winter in sterile cans, insulated in an inverted form before cooling.
Dressing for borscht for the winter without vinegar
Another recipe for borscht for the winter, not containing vinegar, will be presented further. The acidity of tomatoes is enough to give hot essential acidity. Preservation of the workpiece will ensure the use of sterile containers and prolonged self-sterilization of the containers, which must be turned after wrapping on the lids and wrapped in heat for a day or two.
Ingredients:
- beets - 1,5 kg;
- tomatoes, onions, carrots and sweet peppers - 1 kg each;
- sugar and vinegar - 100 g;
- vegetable oil - 100 ml;
- salt - 40 g;
- sugar - 50 g.
Preparation
- Twist the tomatoes and boil with salt and sugar for 20 minutes.
- Add the onions and carrots fried in oil.
- They put the beetroot, pepper, cut into strips and extinguish the vegetables until soft.
- Seal the dressing in a sterile container, insulated.
Dressing for borscht for the winter in the multivark
It is especially easy to prepare borsch for the winter in the multivark. Vegetables keep a fresh aroma, accurate form of vegetable slicing and at the same time acquire the necessary softness. If desired, the composition can be supplemented with cabbage, and the tomatoes must first be peeled off, immersed in turn for a couple of minutes in boiling water and in ice water.
Ingredients:
- beets, tomatoes, onions, carrots and sweet peppers - 0.5 kg each;
- sugar and vinegar - 100 g;
- vegetable oil - 100 ml;
- vinegar - 80 ml;
- salt - 30 g;
- sugar - 70 g;
- black and fragrant pepper - for 0,25 tsp.
Preparation
- Dice the onion, carrot, beetroot and pepper into cubes.
- Crush the meat grinder tomatoes, add vegetable sliced, salt, sugar, pepper.
- Include the program "Varka" or "Multipovar" for an hour.
- After the signal pour in the vinegar, heat the mass for another 10 minutes, roll up into sterile jars.
Frozen dressing for borscht for the winter
In the presence of free space in the freezer, the best way to harvest is to freeze vegetables for borscht for the winter. It is convenient to pack the vegetable mass in bags with zippers or chunks in portions for a single cooking hot. The composition can be complemented with fried in oil finely chopped onion.
Ingredients:
- beets - 300 g;
- tomatoes - 800 g;
- carrots - 200 g;
- pepper - 200 g.
Preparation
- Crush the tomatoes.
- Rub or chop carrots, beets and peppers.
- Mix the vegetable mass, lay out on packages or trays, send to the freezer.