Dressing for borscht for the winter: the “classics” of beets, carrots and cabbage, recipes with beans in a slow cooker without cooking + reviews

The soup — a real “national” dish in our country. We love this different soup: sour cream, garlic, beans and a bit of sugar with donuts. But to cook it is long and troublesome. But the savvy hostess came up with an ingenious solution — is a ready dressing for borscht for the winter. Make it for every taste: cabbage, beans, eggplant, carrots, tomatoes and even apples.



1 hour
.
6 servings
. Easy to prepare

Tatiana Loginova

12 Mar 2018
331

Cook the soup for half an hour sounds like a dream, especially after a hard day’s work. But if summer in store with a jar of special preparation, just add it to the broth with potatoes, rich and flavorful soup is on the table. In addition to accelerating the process of cooking soup, this winter twist can be used as a self-starter.

The selection of products

Only he who believes that to do borscheva dressing for winter can be from any vegetable illiquid. You can “recycle” in the workpiece is wrinkled or ugly tomatoes, broken tubers, beets or carrots, but it is important to follow two rules.

  • Damage remove. All the areas with dents, cracks, any stains should be carefully cut out. The vegetables should not be places with a changed structure.
  • Dispose of the mold. If the surface is at least a little “fluffy” part of eating a vegetable is not. Even if you cut off the moldy piece, the spores of this fungus are already living inside the vegetable and how profoundly they struck the flesh — unknown. If you think that the heat treatment destroys mold, you’re wrong: there need caustic chemicals. Therefore, all affected instances of dispose without regret.
  • If you do not follow these simple rules, then it is likely that your workpiece will “swell” or covered with mold, and you will be thrown away. This is the best. In the worst case you may not see signs of beginning damage and risk to “earn” serious food poisoning.
    Dressing for borscht for the winter: 10 recipes of canned food…

    As the vast majority of stuff blank for borscht for the winter are subjected to heat treatment. Apart from the usual boiling or simmering in the oven it can be done with the help of a slow cooker or in a domestic autoclave — choose what you prefer.

    From beets

    Features. Dressing for borscht from beets for the winter — a classic of the genre, because the beet appears in recipes of this preset. Here is one of the most successful combinations: beets, carrots, peppers — exactly what we used to see in the soup.

    Product list:

    • beetroot — 1 kg;
    • sweet pepper — 1 kg;
    • carrots — 1 kg;
    • tomatoes — 1 kg;
    • onion — 0,5 kg;
    • sugar — 100 g;
    • salt — 70 g;
    • refined sunflower oil — 300 ml;
    • vinegar 9% — 70 ml;
    • black pepper — 10 peas;
    • the Bay leaf — a few leaves.

    Manual

  • Beets and carrots grate. If you use “Korean” grater, then filling will look even more attractive.
  • Sweet pepper thinly slice.
  • Scald tomatoes, remove the peel and mince or chop in a blender.
  • Onions cut into dice, or quarter rings.
  • Connect the ingredients in an enamel container.
  • Slowly bring to a boil.
  • Simmer 40 minutes.
  • Containers sterilize convenient way.
  • Pour filling in and roll up.
  • Turn jars, cover with blanket and let cool until morning.
  • You can “play” with the proportions of the ingredients: try adding a pod of hot pepper, garlic or your favorite spices to taste. If you do not like onions, cook and even no — taste of the workpiece does not suffer.
    With eggplant

    Features. Eggplant — a unique composition of vegetables, rich in substances onkoprotektorami. And they have a lot of fiber, so people with exacerbations of diseases of the gastrointestinal tract it is better to refrain from drinking.

    Product list:

    • beetroot — 1 kg;
    • sweet pepper — 200 g;
    • eggplant — 200 g;
    • carrots — 200 g;
    • onion — 200 g;
    • garlic — 50 g;
    • sugar — 50 g;
    • vinegar — 30 ml;
    • refined vegetable oil — 150 ml;
    • salt — 15 g.

    Manual

  • Beets and carrots chop on a coarse grater.
  • Eggplant and peppers cut into medium dice.
  • Onions finely chop.
  • Place the vegetables in an enamel container.
  • Enter the salt and oil.
  • Simmer slowly 40 minutes.
  • Enter the remaining ingredients.
  • And simmer for another quarter of an hour.
  • Roll up the filling.
  • Cabbage

    Features. This twist — is almost ready soup in a jar. Boil the broth, put the potatoes in your blank — the soup is ready. Below is a proven recipe borshchova refills of cabbage for the winter.

    Product list:

    • beetroot — 1 kg;
    • carrots — 300 g;
    • tomatoes — 300 g;
    • sweet pepper — 200 g;
    • cabbage — 1 kg;
    • sugar — 80 g;
    • salt — 15 g;
    • refined sunflower oil — 80 ml;
    • vinegar 9% — 70 ml.

    Manual

  • Beets and carrots grate.
  • Peppers — cut into arbitrarily.
  • Shred the cabbage as usual.
  • With tomatoes, remove the skin and chop.
  • Put all the ingredients in an enamel container.
  • Slowly simmer for about half an hour.
  • Roll up in banks.
  • If there is no time to cook the broth, you can speed up the process: fry onion in lard. This Express version of the soup your household will sweep the table, not even noticing the switch.
    Beans

    Features. The beans in the soup — not just addition to the classic taste and texture. It is also high-quality vegetable protein. This version of the dish is a great alternative to soup on meat broth for vegetarians or during fasting.

    Product list:

    • beetroot — 1 kg;
    • tomatoes — 1 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • dry beans — half a Cup (any);
    • refined vegetable oil — one glass;
    • boiling water — one glass;
    • salt — 50 g;
    • sugar — half Cup;
    • vinegar 9% — 80 ml.

    Manual

  • Beans soak and cook.
  • Beets and carrots grate.
  • Onion — finely chop.
  • Scald tomatoes, remove the peel and rotate the grinder.
  • Onions, carrots and beets saute until soft.
  • Enter the rest of the ingredients.
  • Slowly simmer for about half an hour.
  • The dressing should roll hot.
  • With apples

    Features. An unusual recipe for dressing for borscht for the winter — with sour apples. According to reviews, this preset emphasizes nice sweet and sour taste familiar dishes and adds a special piquancy.

    Product list:

    • beetroot — 1 kg;
    • onions — 250 g;
    • sugar — 150 g;
    • apples sour varieties — 1 kg;
    • salt — one tablespoon;
    • vinegar 9% — one tablespoon.

    Manual

  • Vegetables grind in a blender.
  • All the ingredients, except the vinegar, put in enamel container.
  • Slowly simmer for about half an hour after boiling.
  • Pour in the vinegar.
  • And bake for another five to seven minutes.
  • Roll up the filling.
  • It is important that the apples were sour and beet — very sweet. So you will achieve the delicacy and balanced taste. This blank is great as a standalone snack. Particularly evident taste contrast in the cold.
    Tomato

    Features. The dressing of tomatoes can be used not only for soup — she could easily replace the tomato sauce. Twist is good as a cold winter snack or a topping for side dishes.

    Product list:

    • ripe tomatoes — 2 kg;
    • sweet pepper — 1 kg;
    • carrots — 800g;
    • beets — 700-800 g;
    • bow — 70-800 g;
    • refined vegetable oil — one glass;
    • salt — two tablespoons.

    Manual

  • Peeled vegetables grind in a blender.
  • All the ingredients combine in an enamel container for cooking.
  • Simmer over low heat for about 50 minutes.
  • Boiling mass, roll up and cool.
  • To simplify the recipe, take 1 kg of tomatoes and peppers, chop in a blender and add one tablespoon of salt. Simmer for around fifteen minutes and move on.
    Of beet tops

    Features. This step-by-step prescription refills — for fans of green borscht. In half an hour you can cook refreshing summer soup. You can add greens, green tomatoes or any other kind of greens that you like. Interesting taste you get when you pour a little bit of garlic.

    Product list:

    • beet greens — 0.5 kg;
    • sorrel — 0.5 kg;
    • salt — one tablespoon with a slide;
    • boiling water — one glass;
    • dill is one big bunch.

    Manual

  • Tops, sorrel and herbs finely chop.
  • Put in enamel container for cooking.
  • Salt.
  • Pour a glass of boiling water.
  • Simmer five to ten minutes — no more.
  • Roll up.
  • Without vinegar

    Features. It is possible to preserve the same salad soup of beets and carrots, but without adding vinegar. The taste of the workpiece did not lose. And hold the twist as good as vinegar.

    Product list:

    • beets — 2 kg;
    • tomatoes — 2 kg;
    • sweet pepper (any color) — 2 kg;
    • onion — 2 kg;
    • refined canola oil — two glasses;
    • salt two to three tablespoons;
    • hot pepper — to taste;
    • any greens — two bunches;
    • garlic — two heads.

    Manual

  • Onions, carrots and beets grate on a coarse grater, you can use “Korean”.
  • Sweet pepper cut into thin strips.
  • Sauté chopped vegetables until soft.
  • Scald tomatoes, remove the skin.
  • With chilli grind blender.
  • Pour the resulting mass to vegetables.
  • Add half of the salt.
  • Slowly simmer for about an hour.
  • Garlic skip through the press and add to the total weight.
  • Greens cut and send to the same.
  • Try for salt and add to taste, if needed.
  • Simmer for a few more minutes.
  • Ocuparte.
  • If you still do not have enough acidity in this embodiment, the blanks, add to taste citric acid or lemon juice.
    In a slow cooker

    Features. The slow cooker is a “kitchen fairy” that will come to the rescue, always and everywhere, especially where there is no plate under the arm.

    Product list:

    • beetroot — 1 kg;
    • onion — two heads;
    • carrots — two pieces of medium size;
    • sweet pepper — two pieces;
    • large tomatoes — two pieces;
    • refined canola oil — two-thirds of the glass;
    • salt — to taste;
    • vinegar — 100 ml.

    Manual

  • Beets and carrots grate.
  • Onions and peppers cut into small pieces.
  • With tomato remove the peel and chop.
  • Pour one third of the oil in the bowl multivarki.
  • First, load the beets.
  • Then carrots.
  • Now only the peppers and onions.
  • Salt.
  • Install the program “Roasting” a quarter of an hour with the lid open.
  • When the device will send a signal about the end, set the same program, but with the lid closed.
  • Pour in the vinegar and remaining oil.
  • On the same program will boil the gas station for another five to seven minutes.
  • Pour the dressing in sterile banks immediately before it gets cold.
  • In the autoclave

    Features. Do not open the lid of the autoclave at once, give the device itself to reduce the pressure to 0.1 MPa. Now you can easily get the cooled workpiece and to remove them for safekeeping.

    Product list:

    • beetroot — 1 kg;
    • carrots — 350 g;
    • sweet pepper — 350 g;
    • onion — 350 g;
    • tomatoes — 350 g;
    • salt — one tablespoon;
    • sugar — 50-70 g;
    • refined vegetable oil — 80 ml.

    Manual

  • Sterilize the containers in advance.
  • Beets and carrots grate.
  • Onions, tomatoes and pepper cut arbitrarily, but not large.
  • Mix all ingredients in a single container.
  • Lay on the prepared banks.
  • Do not fill to the brim — you need to leave at least 2.5 cm of free space under the hood.
  • Tightly roll up the caps key for closing.
  • Install the banks into the device.
  • Pour the water so that the upper edge there are 9-10 cm free space.
  • Close the cover.
  • Wait until the pressure in the device rises to 0.4 MPa.
  • Exposure time half-liter jars — 40 minutes, liter — hour.
  • Disconnect the appliance from the mains.
  • … and 2 options freeze

    If the size of your freezer allows you not to bother with canning, and freeze the preparation for borscht. In this case, the vegetables will not lose any gram of their nutrients.

    Complex

    Features. Frozen borschova dressing can be stored for as long as you need — vegetables do not lose their properties and will not deteriorate.

    Product list:

    • beet — 0.5 kg;
    • carrots — 0,5 kg;
    • onion three large heads;
    • mayonnaise — 250-300 g;
    • water — half Cup;
    • refined sunflower oil — three to five tablespoons.

    Manual

  • Beets boil until soft.
  • Cut onions into cubes and saute until transparent.
  • Undercooked beets and carrots grate.
  • Water bring to a boil and cool.
  • Pasta mix with water.
  • Pour the vegetables.
  • Pack the material in disposable bags or plastic containers and put in the freezer.
  • Borscheva refueling it is best to freeze in portions and then before use you will not need even to thaw — “plokite” in a pan with a future soup just as it is.
    Simple

    Features. This option is the most lazy and easiest of all. You will manage at all without cooking or any other heat processing of vegetables, and thus save the maximum benefit and time.

    Product list:

    • beet — 0.5 kg;
    • carrots — 0.5 kg.

    Manual

  • Clean the vegetables.
  • Crush them as you normally would for soup.
  • A La carte package.
  • Put in the freezer.
  • Borschova dressing for the winter — a simple workpiece. “Fuss” a lot is not required, but will help you out in the kitchen until the next crop of vegetables. Experiment with proportions and spices and cook their “signature soup” for half an hour.

    Reviews: “Such “magic wand” should be in the pantry!”

    I’m in winter so the gas station I use often. Sometimes the carrots will forget to buy the beets. It’s times like this dressing for borscht helps. And make salad soup with cabbage: cook the tomato juice and put in shredded cabbage and spices. Here and you’re done! These “wand wand” should be in your pantry! This year will also make a pair of cans in the range.

    Vivien, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

    The last time spilled. A little canned. In stores of vegetables and fruits in the winter a lot. It’s early, of course, and dressings , vegetable salads, and various kinds of jam. Only in very large quantities. Over the winter, had not time even to eat. Gone are the days.

    ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

    Dressing for borscht for the winter: the “classics” of beets, carrots and cabbage, recipes with beans in a slow cooker without cooking + reviews





    toknow365.top uses cookies to be better. Before you continue reading, you must agree terms and conditions

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close