Not all housewives, burdened with family and work, have time to cook complex first courses. Therefore, you can pre-prepare a borsch refueling for the winter without beets, which is incredibly easy to make. At the same time, your borscht will be truly unique and will surprise even experienced gourmets.
Borsch refueling without beets and cabbage
Such a beetroot dressing without beets is an ideal conservation for busy culinary specialists who do not have significant finances.
Ingredients:
- carrots - 1 kg;
- salt - 600 g;
- greens of dill - 300 g;
- tomatoes - 1 kg;
- parsley greens - 300 g;
- Bulgarian pepper - 1 kg.
Preparation
Remove tomatoes from the tomatoes, and from the peppers - stems and seeds, then cut them into small cubes. Take a large grater and grate the carrots on it. Cut the greens as small as possible. Mix the pepper, carrots, tomatoes and greens and mix well, then salt. Transfer the dressing to the pre-sterilized cans, cover with capron lids and transfer to a cool place.
Borsch refueling without beets and vinegar
Although many gourmets love conservation more sharply, this can lead to serious problems with the digestive tract. Therefore, if you want to stock up a borshch dressing without beets, you should give preference to the next proven recipe.
Ingredients:
- fresh tomatoes - 1 kg;
- salt and sugar - to taste;
- bitter pepper - 300 g;
- ginger - 200 g;
- garlic - 250 g.
Preparation
Rinse the tomatoes and bitter pepper well. When preparing such a borsch refueling from a tomato without beets, the vegetables must necessarily be cleaned of seeds and pedicels. Cut the tomatoes into small slices (if they are small, just cut them into halves). Garlic clean and cut the core.
Place the tomatoes and pepper in a blender and grind until smooth. Pour the mixture into a saucepan, put on a strong fire and wait for the boiling, then screw it. Salt, add sugar and ground ginger. Chop the garlic and toss into the tomato mixture, which must be cooked for about a quarter of an hour on low heat, not forgetting to stir constantly.
Ready refueling pour over pre-sterilized banks and roll. When the mixture has cooled, transfer the jars to a cool place.
Borsch refueling with carrots without beets
For many housewives, borsch without beet seems something too exotic. However, you should try to prepare the first dish with such a dressing to make sure that its taste will not be affected at all.
Ingredients:
- hot pepper - to taste;
- onion - 200 g;
- acetic essence 70% - 2 teaspoons;
- tomatoes - 1 kg;
- sugar - 2 tsp.
- salt - 4 teaspoons;
- cabbage - 1 kg;
- carrots - 300 g;
- sweet pepper - 500 g.
Preparation
According to this recipe of borsch refueling without beet, tomatoes are ground in a meat grinder or crushed in a blender. We remove the pepper from the seeds, remove the stems and cut into strips. Cabbage must be chopped as small as possible. Carrots and onions cut into small cubes. All the vegetables, except for cabbage, are mixed in a large saucepan and on high heat bring to a boil. Then remove the resulting foam, put the cabbage and wait for the boiling again. Boil the dressing for about 20 minutes, stirring constantly. At the end of cooking, add salt and sugar, then leave the mixture from the plate, pour in the vinegar and mix. We pour out the refueling in the already sterilized banks, roll up and wrap up until it cools down completely.