Borscht is the most popular hot dish of every Russian family. The more fresh vegetables the landlady uses to make this dish, the more delicious and aromatic it turns out. Only here in the cold period of the year to find such products is much more difficult, so we will need you with refueling for borscht for the winter.
Beetroot dressing for borscht for the winter
Ingredients:
- white cabbage - 1 fork;
- beet average - 1 kg;
- tomatoes ripe - 900 g;
- onion white onion - 755 g;
- carrots average - 1.5 kg;
- salt is fine - 30 g;
- white sugar - 120 g;
- vegetable oil - 205 ml;
- vinegar 6% - 205 ml.
Preparation
Before you start making refueling for borscht for the winter, all vegetables are thoroughly washed and ground with a knife: tomatoes - small slices, onions - thin semirings, and carrots and beet shred on the grater. Now we shift the prepared products into a pan, throw all the spices, saharim and put the dishes on the fire. After boiling, reduce the heat, stew the contents for 10 minutes, and then add a thin trickle of vinegar. We cook for 15 minutes, lay out the hot workpiece on sterile jars, roll it up, wrap it and cool it.
Dressing for borsch for the winter without cabbage
Ingredients:
- beet - 990 g;
- garlic - 5 g;
- drinking water - 205 ml;
- white sugar - 45 g;
- citric acid - 10 g;
- fresh herbs - 190 g;
- spice.
Preparation
Beetroot is thoroughly washed from the mud and boiled. After cooling, we clean the root crop and shred on the grater. Garlic and fresh herbs are ground with a blender and we arrange the prepared products in jars.
In the boiling water we throw sugar, salt, lemon and boil for 3 minutes, stirring. We dispense the hot marinade into cans, cover with lids and sterilize for 20 minutes. Then immediately roll up the dressing for borscht without vinegar, we cool and clean for storage in the winter in the refrigerator.
Tomato dressing for borscht for the winter
Ingredients:
- tomatoes ripe - 505 g;
- common salt - 10 g;
- sweet pepper - 305 g.
Preparation
Tomatoes and sweet peppers are washed, processed and twisted through a meat grinder. The resulting vegetable mass is poured into a saucepan and brought to medium heat until boiling. Next, throw a spoonful of salt and boil, stirring, for about 10 minutes, and then pour the tomato stock on the cans and roll.
Delicious dressing for borsch for the winter with beans
Ingredients:
- white cabbage - 2 kg;
- beans - 210 g;
- tomatoes - 910 g;
- onion - 455 g;
- beet - 950 g;
- carrots - 460 g;
- red sweet pepper - 105 g;
- salt - 55 g;
- sugar - 15 g;
- vegetable oil - 205 ml;
- vinegar 205 ml;
- bay leaf and bell pepper - if desired.
Preparation
Beans are poured with running water and leave for 8 hours. All the vegetables are processed, rinsed, and then carrots and beets shred straw on a large grater and brown on vegetable oil. Cabbage, onions, tomatoes and peppers finely chopped with a knife, sprinkled with spices and kneaded thoroughly with their hands. Mix all together in a frying pan, throw the beans, mix and weigh for about 40 minutes with a weak boil. In the end, we introduce vinegar, boil it, cool it a little and spread it over the banks, rolling up the lids.
Frozen dressing for borscht for the winter
Ingredients:
- Large beet - 3 kg;
- carrots - 910 g;
- tomatoes - 910 g;
- sweet sweet pepper - 910 g;
- onion white - 990 g;
- fresh greens - if desired.
Preparation
Vegetables and fresh greens are washed, dried and cut arbitrarily: straws or cubes. We put it in a bowl, carefully mix it and spread it in small portions into packing cellophane bags or plastic containers. Freeze billets and in winter, just throw the vegetable mixture into the broth and cook the borsch, adding only cabbage, potatoes and various spices.