Borscht for the winter in jars

Preparation for borscht for the winter

To prepare the preparation for borscht, you will need vegetables. The required ingredients for the dressing are onions, carrots, beets, tomatoes (or tomato paste) and cabbage. But you can use other vegetables. So, many housewives add bell pepper to the preparation. You can also add boiled beans, celery, parsley root, etc.

Preparing borscht for the winter is no more difficult than regular borscht. Prepared vegetables need to be washed, peeled and cut as you like. Beets and carrots can be cut into cubes or grated. Chop the onion into cubes, cabbage into thin strips. Bell pepper and celery root are also cut into thin strips.

Tomatoes require more complex preparation. They need to be crushed in any convenient way. You can mince it or beat it in a blender. If you want to prevent tomato seeds from getting into the borscht, you need to rub the tomato mass through a sieve.

Prepared vegetables are placed in a cauldron or other suitable container, seasoned with refined oil and simmered until cooked. At the end of stewing, salt, vinegar, sugar and spices are added. You can also add fresh herbs and garlic. After this, you need to simmer for another five minutes and distribute the hot mass into previously prepared jars.

As a rule, small containers are used - about 5 or 0.75 liters, since it is not recommended to store an opened jar of borscht. However, this preparation can also be eaten as a cold appetizer.

Interesting facts: borscht is a dish that has no nationality. Not only Ukrainians, Belarusians and Russians, but also Poles and Lithuanians consider him “one of their own”. Moreover, each nationality has its own rules for preparing borscht.

A simple recipe for winter borscht with cabbage

Here is a simple recipe for preparing borscht. We will cook it with cabbage, carrots, bell peppers and tomatoes.

1 kg of tomatoes;
600 gr. carrots;
500 gr. bell pepper;
600 gr. onions;
2 kg cabbage;
600 gr. beets;
1 glass of water;
2 teaspoons table vinegar (9%);
130 ml vegetable oil;
2 tablespoons sugar;
2 tablespoons salt.

Wash all the vegetables and dry them. Cut the tomatoes into small slices. You can first remove the skin from them. Peel the bell pepper from seeds and cut into strips. Peel the carrots and onions. Chop the onion into small cubes, cut the carrots into cubes or grate them.

Simple borscht dressing - you'll be happy in winter

Canned borscht dressing greatly simplifies the process of preparing it in winter. You just need to open the jar, pour water, add potatoes or cabbage if desired, and you're done! This is an amazing time and effort saver.

This is a very easy recipe. It is done as quickly as possible. And during the season of cheap vegetables, you can stock up on a lot of these jars. This way you can make your life a lot easier. Now the preparation will take no more than 2 hours, but in cold weather the soup can be cooked in an hour.

Ingredients:

Beetroot - 3kg;
Onions - 1 kg;
Carrots - 1 kg;
Tomatoes - 1kg;
Sweet pepper - 1 kg;
Vegetable oil - 500ml;
Salt - 2 tbsp;
Sugar - 200g;
Vinegar 9% – 200ml.

Progress:

1. Peel and wash all vegetables. Grate the beets and carrots.

You can cut it into strips by hand, but it will take longer.

Chop the onion into small cubes.

2. Peel the pepper from seeds and cut into pieces as you like. Chop the tomatoes into small cubes. There is no need to peel them.

3. Pour vegetable oil into a deep saucepan and add grated beets. Place on low heat.

Simmer for 15 minutes with the lid closed.

4. Add grated carrots to the beets. Cover with a lid and simmer for another 15 minutes, stirring occasionally.

5. After 15 minutes, add chopped tomatoes, pepper, salt, sugar and vinegar. Close the lid and simmer for 45 minutes.

At this time, sterilize the jars in any way convenient for you.

6. Pour the hot borscht into prepared containers and close with sterilized lids. Turn over and cover with a towel. Leave them like this until they cool completely.

This light and most versatile twist will not leave you without soup in the cold. He is no different from the usual one. And the containers tolerate storage well in a dark place.

Winter borscht with tomato paste

You can prepare a preparation for borscht with tomato paste. This option is ideal if you don’t have fresh tomatoes on hand. This preparation does not include cabbage; it can be added to borscht during cooking.

1.5 kg beets;
1 kg bell pepper;
1 kg carrots;
1 kg of onions;
½ pod of hot pepper;
750 gr. tomato paste;
0.5 liters of refined oil;
10 tablespoons of vinegar (9%);
100 gr. garlic;
10 tablespoons of sugar;
salt to taste.

Wash all the vegetables well. Peel carrots and beets, peel onions, and remove seeds from bell peppers. Now you need to chop the vegetables. If you have a food processor on hand, this can be done very quickly. If you don’t have a food processor, then grate the carrots and beets, chop the onion into small cubes, and chop the bell pepper into thin strips.

We put the prepared products into the pan - onions, carrots, beets, bell peppers. Don't add garlic yet. Add tomato paste to the vegetables and pour in vegetable oil.

Advice! To make the preparation tasty, you need to choose high-quality tomato paste; it must have a natural composition and be thick.

Place the pan on the fire, bring to a boil, then reduce the heat to low and simmer the vegetables for 50 minutes. Peel the garlic, pass it through a press and add to the stewed vegetables, mix. Add salt to taste, add sugar and vinegar, continue simmering for 20 minutes.

Recipe for borscht dressing with barley and fresh cucumbers

I offer another interesting version of borscht dressing, which is prepared from pearl barley and fresh cucumbers. Because of the pearl barley, it is also called winter pickle.

You can safely put overgrown, huge cucumbers into the pickle pot, which are not very tasty to eat. The same cannot be said about their presence in vegetable preparations, which make a wonderful hearty soup with barley. I have no doubt that your household will appreciate your efforts this winter.

Ingredients:

Recipe:

In the evening you need to soak the pearl barley in cold water. The next day, drain the water.
In a food processor, chop one by one: fresh cucumbers, onions, carrots.
Dilute the tomato paste with 250 ml of water and add to the pan with the chopped vegetables. Add salt and swollen pearl barley there and mix everything well.
We put the pickle to cook on the fire. As soon as the vegetables boil, simmer them in their own juice for 30 minutes over moderate heat, stirring regularly.
We taste it and if everything suits us, we immediately put it into sterile jars. We roll it up turnkey and put it away for storage until the treasured hour.

Cooking with beans

If you like to cook borscht with beans, then this product needs to be included in the preparation.

250 gr. beans;
2 kg of tomatoes;
300 gr. carrots;
300 gr. Luke;
300 gr. bell pepper;
4 tablespoons sugar;
2 tablespoons salt;
3 tablespoons vinegar (9%).

Beans need to be soaked overnight in cold water. In the morning, drain the water from the beans, rinse the beans well and fill them with fresh water. Boil until done. When the beans become soft, they need to be salted. After adding salt, cook for another 10 minutes. Drain the beans through a colander.

We prepare puree from tomatoes. To do this, you need to wash the fruits, cut them into pieces, cutting out the stalks. Pass the tomatoes through a meat grinder or beat in a blender. Grind the tomato mass through a sieve.

Clean the remaining vegetables. Cut the onion into small cubes, grate the carrots and beets, and cut the bell pepper into thin strips.

Place onions, carrots, bell peppers and beets in a saucepan, add tomato mass and vegetable oil. Simmer over low heat for 30 minutes. Then add sugar and salt and continue to simmer for another quarter of an hour. Then add the beans and pour in the vinegar. Mix and taste. If necessary, add salt or sugar to taste. Let's boil for a couple more minutes.

After this, put the hot mass into sterile jars, compacting well. Close tightly with boiled tin lids.

With sweet pepper

Using this preparation, you will be able to reduce the cooking time of the first dish to 15 minutes.

Ingredients:

medium-sized beets - 4 pcs.;
large carrots - 4 pcs.;
onion – 1 kg;
tomatoes – 5 pcs.;
bell pepper – 500 g;
vinegar 9% - 3 tbsp. l.;
water – 4 tbsp. l.;
salt – 3 tbsp. l.;
granulated sugar - 3.5 tbsp. l.;
oil – 1 glass;
bay leaf, pepper - to taste.

Yield: 9 500 ml jars.

How to preserve:

We wash the vegetables, remove the peel and core.
We pass the onion, beets and carrots through a meat grinder. Place the mixture in a saucepan and add water.
Add ½ part of the oil, vinegar, and a small amount of salt. We start cooking over low heat, after the vegetables give juice, increase it to medium. After boiling, reduce to low, cover and simmer for 15 minutes.
Grind the tomatoes in a blender.
Cut the pepper into strips, place it in a saucepan, along with the remaining salt and butter, sugar, laurel leaves and pepper.
Add tomato juice. After boiling, simmer for another 20 minutes, stirring occasionally.
We pack the vegetable mass into glass containers, roll up the lids, turn it upside down and store it in this form until it cools down.

Borscht “Student” made from beets, tomatoes and carrots

This borscht was called “Student’s”, since many mothers prepare it for their student children living separately to make their life easier. It is prepared from beets, tomatoes and carrots with the addition of cabbage.

2 kg cabbage;
1 kg of ripe tomatoes;
10 onions;
10 pods of sweet pepper;
1 kg beets;
600 gr. carrots;
10 teaspoons salt;
1 tablespoon sugar;
1 glass of vegetable oil;
1 glass of vinegar (9%);
8 black peppercorns;
4 bay leaves.

We wash all the vegetables. Peel the carrots and beets and grate them. If desired, you can cut the vegetables into thin cubes. Place the vegetables in a cauldron or thick-walled pan, pour in a little oil and simmer for 20 minutes.

Recipe with citric acid

If you don’t like preparations with vinegar, then you can make borscht for the winter with citric acid.

1 kg beets;
1 kg carrots;
1 kg cabbage;
1 kg of tomatoes;
0.5 kg of onion;
0.5 liters of vegetable oil;
2 tablespoons salt;
2 tablespoons sugar;
1 teaspoon citric acid.

Wash all vegetables well. Peel the beets and carrots and grate these vegetables. Remove the skin from the tomatoes. To make this task easier, you need to scald the tomatoes with boiling water. Cut the peeled tomatoes into small cubes. If desired, you can remove the seeds from the tomatoes.

Cut the onion into thin halves of rings, shred the cabbage into thin strips. Mix all the chopped vegetables in a large saucepan, add vegetable oil, sugar, citric acid and salt. Simmer for 40 minutes from the moment it boils. You need to simmer over low heat. Place the hot vegetable mixture into sterilized jars. Close tightly with boiled tin lids.

Borscht with cabbage is an excellent base for a dish

If the housewife has such a preparation, then in the winter it will be enough to open such a jar and place the contents in the broth with potatoes. This is very convenient and saves time. Therefore, if you prepare homemade canned food in advance, cooking borscht will take a minimum amount of time. If you prepare the vegetable preparation correctly, then canned borscht can be stored for a long time, even without adding an ingredient such as vinegar.

What products will be needed to prepare the preparation? In order to prepare borscht for the winter in jars, you should take products such as beets, tomatoes, and bell peppers. It will be enough if you take one kilogram of each of the above products per 5-8 cans of product.

You will also need onions and carrots. Each vegetable will require 700 grams. You should also prepare one and a half kilograms of cabbage. Butter, salt and sugar can be added to your taste.

Borscht in jars with potatoes

You can prepare a preparation for borscht with potatoes.

1 kg cabbage;
1.4 kg of potatoes;
400 gr. beets;
400 gr. carrots;
400 gr. onions;
200 gr. bell pepper;
1.5 liters of tomato mass from tomatoes minced through a meat grinder;
250 ml vegetable oil;
50 ml vinegar (9%);
2 tablespoons salt;
1.5 tablespoons of salt.

Wash all the vegetables well. Peel potatoes, carrots, beets. Cut the root vegetables into thin bars or cubes. Cut the cabbage into thin strips.

Fry the onions in some vegetable oil, place them in a large saucepan, and place the grated carrots and beets there. Pour in the remaining vegetable oil, mix and simmer. After 10 minutes of simmering, add shredded cabbage and chopped pepper. Add potatoes. Simmer for about 30 minutes. Then pour in the tomato mass, add sugar and salt.

Bring the mixture to a boil, greatly reduce the heat and simmer for 1 hour. Five minutes before the end of simmering, add vinegar. Place the finished product in sterile jars and seal it hermetically.

Delicious and thick borscht in jars for the winter with beets, carrots and cabbage

The dressing according to this recipe turns out to be very tasty, it simply cannot be otherwise. It contains an assortment of different vegetables. The borscht from it will turn out thick and incredibly tasty. And it will be very easy to prepare your favorite soup, because it already contains shredded cabbage.

You can take different vegetables, even those that are not of standard quality (twisted carrots, small beets, overripe tomatoes). Because all of them are washed and peeled, and then processed in a food processor.

I also want to say that this is one of the simplest recipes for making borscht dressing.

Ingredients:

0.8 kg – beets
0.5 kg – tomatoes
0.5 kg - cabbage
0.5 kg - carrots
0.5 kg – onions
0.5 kg - bell pepper
2 tbsp. l. - salt
3 tbsp. l. – granulated sugar
100 ml - vegetable oil
100 ml - water
50 ml – table vinegar (9%)

Step-by-step preparation:

First, let's prepare the vegetables. We clean the cabbage from the withered lower leaves, remove the stalk. We chop it on a shredder, or cut it with a sharp knife or chop it in a food processor with a suitable attachment.
Three washed and peeled carrots on a coarse grater. We send it to the cabbage.
For dressing, it is very good to take a sweet and juicy orange root vegetable.
We do the same with the beets - three of them on a large grater. We send it to the vegetables.
We peel the onion and cut it into half rings or even smaller ones - quarter rings. Place in a common pan.
Cut the tails off the sweet peppers and clean out the seeds inside the pod. We cut it into 4 parts and then cut each into small strips. Add to other vegetables.
Cut the tomatoes in half, remove the hard part in the middle of the fruit and grind in a meat grinder. You can also cut them into small cubes or strips.
Some housewives cook them according to the rules - scald them with boiling water so that the skin comes off. Personally, it doesn’t bother me in borscht. That's why I don't waste time on this option.
Place them in a large cooking pan, add sugar and salt, pour in vegetable oil and water.
As soon as the vegetables boil, reduce the flame to moderate and simmer for 30 minutes, stirring with a spoon as needed.
At the very end of cooking, add vinegar and, after mixing the vegetable mass well, boil it for just a couple of minutes, immediately turn off the heat. By that time, the jars should already be sterilized. We put the dressing in the jars up to the neck and screw on the boiled lids.

When the workpiece has cooled completely, store it in a cool dark room or lower it into the cellar.