Borscht for the winter in jars - simple step-by-step recipes

Category: Borscht

Author: Irina Rogozina

8 servings

1 hour

269 kcal

You will learn how to prepare borscht from borscht stock using a simple recipe in an hour in the kitchen. Below you will find everything that may be useful to you during the cooking process, namely step-by-step instructions and a list of ingredients for borscht. In addition, you will figure out how to serve borscht at the table, and how to make garlic bread or garlic buns yourself in your kitchen.

Kitchen appliances and utensils: containers for ingredients, spoon, spatula, knife, board, stove, frying pan, saucepan with lid.

Borscht for the winter in jars: a simple recipe with cabbage

After opening the finished jar, all you have to do is cook the meat and potatoes and add canned vegetables. Excellent borscht will be ready for lunch in no time.

Products:

Tomatoes – 1000 grams;
Beets - one kilogram;
Carrots – one kilogram;
Onions – one kilogram;
Carrots – one kilogram;
Greens - at your discretion;
Garlic – 2 heads;
Sunflower oil – one hundred grams;
Sugar – one hundred grams;
Salt - at your discretion;
Table vinegar - one hundred and fifty grams;
Sweet pepper - three fruits;
Cabbage forks - ½ piece.

Let's get started:

As you can see, the list of products is simple, and in the summer they are also quite inexpensive compared to other times of the year.

So, let's start preparing the semi-finished product.
Grate the vegetables; I traditionally start this process with carrots.

Cut the onion into small pieces and fry with carrots until golden brown. Shred the cabbage with a special knife or cabbage grater.

Then add the chopped cabbage to the fried vegetables and simmer until a beautiful, golden hue.
Stew the beets in a separate bowl.

Meanwhile, peel the garlic and cut into small pieces.

Cut the tomatoes into one centimeter cubes. Bell peppers in exactly the same way. Fry the tomatoes and garlic for a few minutes, then add the bell pepper.

Finely chop the greens. Combine onions with carrots, beets, tomatoes with garlic and pepper, and cabbage. Simmer the food for six minutes, add the bulk ingredients, mix and cook for four minutes.

We sterilize small jars and lay out the prepared vegetable mass. Cover with clean lids and leave to cool upside down, under a blanket.

Variations in cooking

Borscht made from a special dressing, prepared in advance, turns out no less tasty than borscht prepared from scratch. Borscht is served with sour cream and garlic buns (dumplings). These buns can be bought at any bakery and bread store. And if you want to make your own garlic appetizer for borscht, use the following tips:

Prepare any bread or rolls you have at home.
Squeeze a few cloves of garlic into the container through a press. Add salt and a little melted butter.
If desired, add dried herbs or fresh parsley.
Mix all ingredients.
Fry in a pan or toast in a toaster using bread or rolls.
Using a special silicone brush, brush the buns or bread with the prepared garlic mixture on one or both sides, as desired.

A simple step-by-step recipe for borscht with cabbage

A universal recipe for both borscht and cabbage soup. Because it doesn't use beets. It is added during the preparation of the first course and is prepared at your discretion.

Product composition:

Tomatoes – one kilogram;
Carrots – ½ kilogram;
Onion – ½ kilogram;
Cabbage – two kilograms;
Table vinegar – 20 grams;
Sunflower oil – one hundred grams;
Granulated sugar - to taste;
Rock salt is optional.

Let's start cooking:

Chop the tomatoes into large pieces to retain the maximum amount of juice.

Mix a glass of water with vinegar and oil and put on fire. Add chopped tomatoes to the liquid.

Chop the onions and add to the tomatoes. Add granulated sugar and rock salt.
Grate the carrot root and add it to the rest of the ingredients.

Prepare containers for seaming. To do this, they need to be washed and sterilized.

Cut the head of cabbage into thin strips and add to the cooking mixture. Cook the vegetables for exactly five minutes, then use a ladle to distribute the vegetables into the jars.

Screw on the lids and put them in the cellar until winter.

Simplified borscht (from a can)

Probably the recipe is premature for spring, but in the fall there will be no time. And the reason for cooking was quite serious - the little one brought some kind of virus from kindergarten - they treated her for three days, sent her to her grandmother, and then collapsed. After a couple of days, both of them wanted to eat, apparently they were on the mend, but there was nothing to eat! We scraped the bottom of the barrel - and there wasn’t much in them either (we didn’t go grocery shopping on the weekend). And here I reminded my husband about how we “killed” all weekends in the fall on banks! It is indispensable in preparations - it cuts everything, rubs it, rolls up the lids. Everyone was willing, but he was categorically against “borscht” - he said it was stupid. Previously, I only made it for my mother - she’s elderly, her legs are sore, and she can no longer prepare such a mess as borscht, where there’s so much to cut and grind. And last fall, my husband barely managed to make it for us - and even then it took almost the entire day off for one “ration.” He grumbled and grumbled: “We can make borscht any time in the winter,” and I said to him: “What if you leave, and I want borscht without you?” This is the preface. Here is the borscht itself.

In the bottom of the barrel there was meat - beef, an onion, 5 potatoes. The crushed tomato and can of canned beans were found later, so they were not included in the shot.

We made broth. Since both of them had severe laryngitis, they decided to make the borscht “softer” (to make the sore throat go away easier) - they boiled the whole potato and mashed it with a small amount of broth.

The onion and the tomato lying around were cut and fried a little. Although, in principle, frying is not needed to prepare such borscht.

The meat was taken out. They put potatoes, borscht, fried potatoes and canned red beans into a pot of broth. While it was boiling (about 10 minutes), the meat cooled down, it was disassembled, cut into pieces and sent to the pan. A couple of bay leaves, salt to taste. Turn off the stove - the borscht is ready!

Borscht “Student” made from beets, tomatoes and carrots

The name of this recipe is not accidental, but with meaning. It appeared thanks to diligent mothers of students. Who prepare similar semi-finished products for children, so that they are less distracted by cooking and devote more attention to their studies.

What you need for preparation:

Cabbage forks - two kilograms;
Tomatoes – 1 kilogram;
Onions – 10 pieces;
Sweet pepper – 10 fruits;
Beets - one kilogram;
Carrots – 0.6 kilograms;
Salt – 5 tablespoons;
Sunflower oil – 200 grams;
Table vinegar – 200 grams;
Spices - to taste.

Let's start cooking:

Rinse the prepared carrot and beet roots in running water and peel them. Now there are two options for preparing products:

Cut into equal pieces.
Grate on a grater of the same size.

Then mix the products in a saucepan with thick walls, add a glass of sunflower oil and cook for twenty minutes.

At the same time, thinly slice the cabbage, bell pepper and onion into cubes. Grind the tomatoes in a meat grinder and rub through a sieve.

Add the prepared ingredients to the cauldron and simmer for an hour. Fifteen minutes before readiness, add laurel and table vinegar.

Step-by-step preparation of quick borscht from borscht dressing

1. Before preparing borscht with borscht dressing, cook the broth. To do this, soak the meat for the first course in water for 30-120 minutes. Place in a saucepan and fill with clean water. Add some salt and prepare the broth. If you place the product in already hot water, the decoction will be less rich and less aromatic. You can also add a bay leaf and half an onion here. At this time, peel the garlic and onion, chop and lightly fry. Next, add the prepared dressing to the pan, mix and simmer for 4-5 minutes.

2. Remove the meat from the broth, cool it, pick out the pulp and chop it. Cut the peeled potatoes into cubes or strips and add them to the broth. During cooking, a whitish foam from potato starch forms on the surface; it is advisable to remove it.

Dressing for borscht with beans

Thanks to preparing such a dressing, in winter I spend no more than twenty minutes preparing delicious borscht. A monument should be erected to the person who came up with this, and all the other preparations for the winter.

Products:

Beetroot – 3 roots;
Carrot – 2 roots;
Onions - a couple of heads;
Bell pepper - two fruits;
Tomatoes – 800 grams;
Beans – 300 grams;
Sunflower oil – 50 grams;
Table vinegar – 50 grams;
Rock salt – 1 teaspoon;
Granulated sugar - a couple of tablespoons.

Let's start cooking:

Place the beans on the fire and bring them to readiness. Just be careful that it doesn’t overcook and turn into mush.

Grind the tomatoes using a meat grinder.

Peel the beets and grate them.

Mix the tomato mass with sunflower oil and place over medium heat. Wait until it boils.

Add the grated beets and boil the ingredients for ten minutes.

Add chopped onion and bell pepper. Stir and continue simmering over medium heat.
After five minutes, add salt and sugar, pour in vinegar and cook for fifteen minutes.

Pour the prepared vegetable mass into clean containers and cover with lids.

How to pickle beets for borscht

There are several recipes for making pickled beets, but I offer you the fastest way. how to pickle beets for the winter on another page of the site.

Required:

Raw beets – 1 kg.
Water - liter.
Salt – 50 gr.
Granulated sugar - the same amount.
Vinegar 9% - 100 ml.

How to do:

Rinse the root vegetables, divide into several parts if they are large.
Pour in cold water and bring to a boil. Simmer at a gentle simmer for 20 minutes until soft.
Cool, grate it on a coarse grater.
Prepare the marinade by boiling a liter of water and adding all the spices specified in the recipe.
When the crystals dissolve, pour in table vinegar. Pour into a container with vegetables. Leave for 20-30 minutes until the workpiece has cooled. Beetroot chips will marinate very quickly.

If you cut the root vegetable into strips, you will have to marinate a little longer, up to a day.

Spicy-hot borscht for the winter

An interesting way to prepare a first course, differing from the rest in its spicy taste, spiciness and aroma of magical spices

What you need for preparation:

Beets - eighteen pieces;
Red tomatoes - seventeen medium fruits;
Hot pepper pod – 4.5 pieces;
Essence 9% – seven tablespoons;
Bulbs – 1 ½ kilograms;
Sugar, salt - a couple of large spoons;
Refined – 300 grams;
Garlic – eight cloves;
Clove beans - 5 pieces;
Laurel – 5 leaves;
Pepper mixture – 1 ½ teaspoons.

Let's start cooking:

Let's prepare the vegetables:

Cut the onion into half rings.

Pepper pods in thin rings. Grate carrots and beets. Cut the tomatoes into pieces. Grind the garlic through a press. Heat half the prepared amount of oil in a saucepan, add carrots, onion rings and carrots into it.
Simmer the mixture for six minutes.
We spread chopped tomatoes, pepper rings, garlic and aromatic spices. Stir and simmer for a couple of minutes.
Pour 9% vinegar, the remaining oil, and bulk products. Mix the prepared dressing thoroughly, cover with a lid and cook for at least eleven minutes on the lowest heat.

Sterilize small containers, fill with the resulting product and roll up with tin lids. Leave to cool, upside down, under a thick blanket. If you like borscht, then check out the recipes for Lenten borscht.

Beetroot borscht dressing for the winter

This recipe for borscht dressing makes it possible to get rich red borscht.

a recipe for borscht dressing for the winter with beets .

Beetroot 1 – 1.5 kg;
Onion 500 g;
Carrots 500 g;
A couple of cloves of garlic;
Salt and ground black pepper;
Wine vinegar 2 tbsp, l.

Simmer the grated beets and carrots along with the onions for an hour over low heat. Two minutes before readiness, add salt and pepper to taste, add chopped garlic and cook for another couple of minutes. Pour in wine vinegar; it will add a spicy taste. This recipe for preparing borscht for the winter is perfect for rolling in jars.

Recipe with citric acid

Many experienced housewives have long ago decided how to prepare the most delicious delicacy for their family. But you can also surprise them with the delicious taste of the dish prepared according to this recipe.

What you will need:

Meat on the bone - 450 grams;
Potatoes – 4 tubers;
Cabbage leaves – 250 grams;
Beetroot - three fruits;
Bulbs - two pieces;
Carrots - two pieces;
Concentrated tomato paste – 60 grams;
Citric acid – ½ teaspoon.
Spices, various herbs - at your discretion.

Let's start the process:

Rinse the meat, pour water into a deep thick-walled saucepan, immerse the pork and cook for an hour and a half. Add salt and spices. Remove any foam that appears with a slotted spoon.

Clean the prepared vegetables. Grate carrots and beets, onion into cubes, cabbage into thin strips, potatoes into arbitrary pieces.

Pour oil into a frying pan and place on the stove. Add onions and carrots first, fry for three minutes. Then burgundy vegetable and citric acid. Simmer for a couple of minutes. Pour in the concentrated tomato diluted with water and cook for six minutes.

Add potatoes to the prepared broth and cook for ten minutes. Then add the chopped cabbage and boil for five minutes.

Pour in while frying, wait until it boils and turn off. Let sit for twenty minutes and serve for lunch.

Quick borscht with borscht dressing

Borscht made with borscht dressing is a simplified version of a delicious first course with beets, tomato juice and other vegetables. The light version involves cooking using a special preparation based on basic products.

For many, borscht is considered a rather difficult dish to prepare, because... requires the preparation of many ingredients, which requires a lot of time. Typically, frying beets, onions and carrots is prepared together with boiling potatoes and cabbage. But now many housewives have gotten used to preparing vegetables for future use or buying the finished product in a store. This allows you to significantly reduce the cooking time for lunch.

In order not to deny yourself the pleasure of tasting a tasty and satisfying first course, use our simple recipe for making borscht from a borscht dressing consisting of bell peppers, beets, onions, garlic, tomato paste and carrots. These ingredients are responsible for the rich taste, high nutritional value and appetizing appearance.

Do not forget about the use of flavoring additives, which will saturate the soup with exquisite aromas and make it unique.

Next, we offer you a recipe for borscht with borscht dressing with a photo to illustrate the entire cooking process.

See also how to cook Ukrainian beetroot borscht.

Calorie content per 100 g - 87 kcal.
Number of servings - 6
Cooking time - 1 hour 30 minutes

Ingredients:

Meat on the bone - 500 g
Potatoes - 4 pcs.
Cabbage - 300 g
Tomato juice - 2 tbsp.
Canned borscht dressing - 1 can (0.5 l)
Onion - 1 pc.
Garlic - 2 cloves
Greens - 50 g
Spices - to taste

Cooking borscht for the winter with beets and carrots

Continuing the topic of preparing vegetable dressings, I want to tell you about another simple but incredibly tasty recipe for preparing borscht for the winter in jars. You should prepare it at least once, and you will always prepare similar vegetable dressings for your family.

What products are needed:

Carrots - ten;
Onion - eleven heads;
Tomatoes – 8 medium pieces;
Beets - three kilograms;
Sweet pepper - ten medium fruits;
Sunflower oil - a glass;
Salt - three tablespoons;
Granulated sugar - 6 tablespoons;
Vinegar – 150 grams;
Greens – 180 grams.

How to cook:

First remove the peel from the tomato. To do this, I make a cut at the base and lower it into boiling liquid, cook for a couple of minutes. Finely chop the carrots and burgundy root. Chop the onion, sweet pepper and tomato into squares.

In a thick frying pan, simmer the carrots, adding sunflower oil.

Then add the chopped onion and simmer for eight minutes.

Add one hundred grams of boiling water and beetroot mass. Cook for seven minutes.

Add chopped tomatoes and sweet peppers.

Add salt, sugar and vinegar. Close the lid and cook for ten minutes.

Add the chopped greens, heat for a minute and pour the vegetable mixture into clean jars. Close with lids and transfer to a cool place for storage.

Preparation with garlic

To prepare such preparation for borscht for the winter in jars at home, you will need a minimal list of products. There will be enough tomatoes (3 kilograms per 4-6 0.5 liter jars), three heads of garlic and spices of your choice and taste. The cooking process is also quite simple and does not take much time. Next, we’ll create a step-by-step recipe for preparing borscht for the winter.

First of all, you should cook the tomatoes. Moreover, they are the main ingredient of this homemade tomato paste. They should be washed and then peeled. Some people do not peel the tomatoes, but grind them together in a meat grinder. Here it’s a matter of taste; both cooking options are allowed. It is recommended to take into account the variety of tomatoes and the thickness of the peel. If the skin is thin, then you can leave it without peeling the tomatoes.
After the tomatoes are peeled or washed, and also ground into a homogeneous mass, they should be placed in a saucepan and first put on medium heat, and then reduce it over time. Cook the tomato paste for about half an hour.
Before completing the cooking process, it is recommended to salt the pasta and add garlic. Garlic is a specific product; not all people eat it. Therefore, if there are any contraindications, then you can leave the preparation at home without including garlic. If it is still added, you need to grate it, or pass it through a special device called a garlic press. This should be done a few minutes before the pasta is ready.
This cooking process ends in the same way as all the others, namely, by sterilizing the jars, laying out the paste, and rolling. After which you should leave the finished product under the blanket for a day.

Winter borscht with tomato paste

A simple preparation that can serve as a rich dressing for first courses, or as a vegetable side dish for meat preparations.

Ingredients:

Onions - thirty medium pieces;
Beets - one and a half kilos;
Carrots, sweet peppers - half a kilo each;
Tomatoes – 10 fruits;
Cabbage – medium fork;
Salt - three large spoons;
Sugar - four large spoons;
Concentrated tomato - 5 tablespoons.

How to prepare:

Rinse the prepared vegetables in running water and peel them. Grate the carrots and beet root on a medium grater. Cut the cabbage into thin strips.
Using a meat grinder, grind bell peppers, tomatoes and onions.

Pour the crushed mass into a saucepan with a thick bottom, add sunflower oil, table vinegar, tomato paste, granulated sugar and salt. Stir and bring to a boil.
Add chopped carrots and beetroot mixture, mix and let it boil. Add the cabbage, stir again and turn the heat to low. Simmer for exactly one and a half hours (stirring the mixture periodically).
Then place in washed containers and screw on the lids. Leave to cool, turning it upside down, then transfer to the basement for storage.

Recipe for borscht from beets and cabbage for the winter

Borscht dressing is an excellent remedy for vitamin deficiency. After all, in one jar there is a whole bouquet of healthy and tasty vegetables. Therefore, borscht with such preparation will turn out as if it were made from fresh ingredients. This recipe is considered a classic. The technology differs little from other options.

Products:

1 kg cabbage;
20 g each of sugar and salt;
1 kg beets;
50 ml vinegar;
100 ml water;
0.5 kg of tomatoes and carrots;
100 ml sunflower oil;
3-4 onions.

Technology:

Peel the root vegetables, rinse, cut into thin bars or grate.
Shred the cabbage.
Cut the tomatoes into cubes.
Chop the peeled onion into half rings or quarters.
Place vegetables in a saucepan, add water and oil. Salt and sugar. Stir and boil for about a quarter of an hour from the moment the mixture boils. The vegetables should become soft.
Then pour in the vinegar. Boil the contents for 4 minutes.
Place the workpiece while hot into sterile jars. Roll up the lids.

Borscht in jars is a lifesaver for the housewife. In addition, this is a universal preparation that can be used for other purposes - as a salad or as an addition to meat and fish dishes.

Borscht in a jar with beets, carrots and cabbage

The difference between this cooking method is the addition of potatoes, which makes it a complete dish. And in winter, you just need to cook the broth and add the stock, boil for a few minutes and the food is ready.

What products should be prepared:

Potatoes - half a dozen;
Cabbage - not a big fork;
Carrot root - half a kilo;
Onion – 0.4 kilograms;
Beets – 400 grams;
Sweet pepper – 500 grams;
Tomatoes - one and a half kilos;
Sunflower oil - mug;
Vinegar – 50 grams;
Salt - a couple of large spoons;
Granulated sugar - a couple of large spoons.

Let's get started:

Remove the skins from the onions and cut into medium size pieces. Heat refined oil in a saucepan and add chopped vegetables.
Grate the carrots and beet roots on a fine grater. Pour into the onion and cook for 1/6 hour, stirring regularly for ten minutes.
Pour in the bulk ingredients and pour in the vinegar. Mix the mixture with a wooden spatula.
Adding the essence at this time will help leave the burgundy color in the beets.
Grind the tomatoes into a homogeneous mass using a meat grinder. Cut the cabbage into thin strips, chop the bell pepper into squares and pour these slices into a saucepan over medium heat. Cook covered for five minutes.
Wash the potato tubers, remove the skins and chop into pieces no larger than one centimeter.
Make the flame as small as possible and simmer the mixture for sixty minutes.
Pour the hot snack into containers and screw on the lids. After cooling, transfer to the basement.

Borscht dressing with beans for the winter, recipe

A simple recipe for borscht dressing for the winter can be varied with various legumes. For example, take red beans in tomato and we will get a nutritious and rich first course.

Beets, of course, are also the main ingredient in this winter borscht recipe, and go well with beans.

Compound:

One head of cabbage;
Beetroot 0.5kg;
Onions 300g;
Carrots 300g;
Two jars of red beans in tomato;
Salt and pepper to taste.

Cooking:

Grate the beets and carrots, chop the onion and simmer all together for half an hour. Add finely shredded cabbage and cook for about another hour. It's time for the beans and after 10 minutes add salt and pepper.

For a recipe for winter hogweed with beans, storage jars can simply be treated with boiling water. Spread the dressing and cover with a tight lid. Ready to eat after cooling.

The recipe for making borscht dressing for the winter is a real find for housewives. This is a quick way to prepare a first course for any occasion.

How to prepare borscht dressing with beans in jars

Such twists are perfectly stored in the basement for a single season. And in winter it’s so convenient, I cooked meat on the bone with potatoes, poured vegetables from a jar and a full meal was ready for lunch.

Products:

Burgundy root – 11 pieces;
Tomatoes - 10 medium fruits;
Sweet pepper - seven fruits;
Bulbs – 5 pieces;
White beans – 320 grams;
Refined - mug;
Essence 9% – 80 grams;
Granulated sugar - three large spoons;
Salt - one large spoon.

Let's start:

Rinse the bean grains in running water and soak for twelve hours.
After the allotted time has passed, drain the water from the beans, add new water and put on the fire to simmer until fully cooked. Meanwhile, chop the onion and pepper, thinly slice or grate the beetroot vegetable.
Grind the tomatoes in a meat grinder. Pour them into a large cauldron and mix with sunflower oil. Put on fire, boil.
Add beets, vinegar and simmer for fifteen minutes.
Add onion, stir, simmer for ten minutes. Add pepper, cooked beans and granulated sugar. We are waiting for it to boil.
Cook for twenty minutes, stirring constantly.
Pour into sterilized jars and roll up the lids. Turn upside down and cover with a blanket until completely cool.

Preparation

Cook the meat broth: add chicken meat to cold water. When the water boils, be sure to skim off any foam that has formed, add salt to the broth and cook for 15-20 minutes until the meat separates from the bones. When the chicken is completely cooked, remove the meat and separate the bones. The bones can be discarded and the meat returned to the broth.

If you use pork or beef, the broth will cook twice as long. But the taste of borscht will also remain rich and rich.

Cut the peeled potatoes into elongated cubes. It is better to use potatoes of varieties that boil quickly.

Using a sharp knife, chop the white cabbage into long, thin fibers. If someone is used to using a cabbage grater, then use it.

Add the chopped potatoes to the prepared boiling broth; cook for about 15 minutes until soft.

Add borscht dressing from a jar and shredded cabbage to the pan. We will cook for another 10 minutes, the vegetables should boil thoroughly.

When all the ingredients are cooked, add freshly chopped herbs. Parsley or dill, whatever is available, is suitable. When the borscht boils again, immediately turn off the heat. You can also add chopped garlic at this stage.

After 20 minutes, pour the infused borscht into tureen bowls. Deep dishes are ideal so that the borscht does not spill over the edge.

Serve hot borscht with crispy and fresh bread. Borscht made from borscht dressing cooks quickly and is eaten even faster because it is delicious. Enjoy your meal!

Borscht with cabbage and potatoes for the winter video

After I talked about preparing a dressing with potatoes, I thought it would be a good idea to also include a video. So that you can see the process with your own eyes. The video was shot clearly, without unnecessary water.

By the way, sometimes I add beans and potatoes at once (I just boil the beans first), you can’t imagine how satisfying the dressing turns out, even if you open it and eat it. But don’t rush, first cook a delicious traditional Russian dish from it, and only then say thank you for the recipe.

Classic borscht recipe

Initially, the preparation was made without adding cabbage, potatoes and beans and it was called classic. You can make a few jars for testing and decide what you like best in cooking.

Prepare:

Onion - one head;
Sweet pepper - one fruit;
Carrot root - one;
Beetroot – 0.5 kilo;
Sunflower oil - one glass;
Tomato juice – 300 grams;
Spices - to taste.

Let's start the preparation process:

Mix tomato juice with sunflower oil and salt. Pour into a saucepan, put on fire and wait until it boils. Wash the carrot and beet roots, peel and grate on a medium-sized grater. Peel the onion and finely chop.
Place the vegetables in small portions into the boiling juice. Cook for ten minutes and add chopped bell pepper. Cook the vegetables for thirty minutes.
Prepare empty containers, pour the vegetable mixture into them and roll up. Cool the finished dressing and store it in a cool place.

Lazy borscht, recipe for preparing for the winter

There are housewives who prefer to save time in everything, and for them there is an even easier and faster recipe for borscht dressing for the winter.

Beet;
Bulb onions;
Salt and pepper.

We make beets on a grater or in cubes, as you prefer. Grind the hands and simmer in vegetable oil all together for 1.5 hours. The beets should give enough juice. Then add salt and pepper and pour in a couple of tablespoons of 9% vinegar. If you use a recipe for borscht dressing in jars, then vinegar is a must, as it increases the shelf life and our twist will not ferment.

Preserving a healthy dressing for Ukrainian borscht

Look what a nice guy prepares Ukrainian cabbage soup. Exactly revealing all the secrets and advising what and in what order to put in the broth for the best taste of the finished dish.

Stock up on groceries and let's start cooking together. Go.

By preparing various vegetable dressings in the summer, you will make your life much easier, and your dishes will be much tastier and healthier. Because in summer more vegetables and various greens are used.

I am sure that you, my readers, have something to share; every housewife has her own secrets for preparing various dishes, as well as the nuances of their preparations. Leave your opinion in the comments to this article and come visit more often. See you again!