Cooking delicious borsch dressing for the winter with and without beets
Among the first courses, borscht is the head of everything, because no soup can compare with it in its rich taste. However, the procedure for preparing the "royal dish" takes a lot of time, half of which has to be spent on preparing vegetables. Borsch dressing for the winter with beets will help out housewives more than once. It will reduce the cooking time by half, and the borsch will retain all its taste.
The uniqueness of the dressing lies in the fact that it is very similar to a salad. Crispy beets with sweet tomatoes can easily replace vinaigrette. Having opened a jar of such yummy in winter, it can be used as a side dish for any porridge or puree.
Juicy vegetables let in enough juice during stewing, so no water is added to the dressing. As for spices, garlic, pepper and other spices are put directly into borscht, if they are not in the dressing according to the recipe.
Borsch dressing
- 0.5 kg of onions and carrots;
- 0.4 kg of pepper (sweet) and tomatoes;
- beets - 1 kg.
Prepare vegetables:
- Cut the onion into cubes (if a large onion, or in half rings - small and medium vegetables).
- Wash the carrots, remove the peel with a vegetable cutter and grate.
- Cut the pepper in two, remove the seeds and chop into thin strips.
- Wash the beets, cut off the peel and also grate.
- Cut the tomatoes in half and cut out the stalk and hard core (if any). Crumble into cubes.
If you have time and desire, the beets can be cut into thin strips. However, keep in mind that in this case, the cooking time should be slightly increased (by 10 minutes).
Put all the chopped vegetables in a cauldron in which they will be cooked, and it's time to make the marinade. In a separate bowl, mix 3 tbsp. l. salt and 1 tbsp. l. Sahara. Add vinegar (40 ml) and oil (70 ml).
Pour the solution into a common cauldron to the chopped vegetables and mix well. Put it on the stove and simmer over medium heat, not boiling, for 20 minutes. During this time, the vegetables are soaked in the marinade.
After 20 minutes, when enough juice is released, bring the dressing to a boil. Reduce heat and simmer the same amount over low heat under a closed lid.
If after the specified time the vegetables (especially beets) are still hard, cook the dressing until they are fully cooked.
While the workpiece is languishing, sterilize the jars. It is convenient to use containers with a volume of half a liter, but if you have a large family, liter containers are also suitable. Boil metal lids for 10 minutes.
Arrange ready-made borsch dressing for the winter with beets in jars and roll up. Put on the path upside down, and cover the top with a warm blanket.
When the workpiece is completely cool, you can take it to storage in the cellar.
Dressing for borscht without vinegar and onions
Not everyone loves the characteristic sourness that the vinegar added to the dressing gives borscht. This beetroot winter borsch dressing recipe is acid-free. In addition, it has a special taste, since beets and carrots are pre-fried in oil.
Required Ingredients:
- tomatoes and beet - 1.5 kg each;
- carrots and peppers (sweet) 1 kg each;
- sugar - 1 tbsp. l .;
- salt - 4 tbsp. l .;
- oil - 250 g;
- 3 lavrushkas;
- 3 cloves;
- ground pepper to taste.
Step-by-step preparation of beetroot dressing for the winter:
- Pass the tomatoes through a juicer.
- Pour the juice into a saucepan and boil for 20 minutes, adding spices, salt and sugar. Remove the foam periodically.
- Grind the peeled bell peppers in a blender or twist in a meat grinder. Add the mixture to the tomato juice at the end of cooking and boil for a few minutes.
- While the tomato juice is cooking, grate the carrots and fry in oil.
- Grate the beets and fry until soft.
- Add the fried vegetables to the finished tomato juice. Boil until the dressing has the desired consistency.
- Pour into jars and roll up.
Borscht seasoning with tomato paste
Beet-free puree dressing
In addition to the blanks, which include almost the entire vegetable set for borscht, they often make universal dressings without beets. Recipes for borsch dressing for the winter without beets have several options, differing in both the method of processing vegetables and their range. Some provide for heat treatment, and in some recipes, vegetables are sprinkled with salt and, as it were, pickled. These dressings can be added to a variety of soups. And if you need to cook borscht, they use fresh beets.
So, to preserve 7 liters of dressing without beets, you will need:
- tomatoes - 8 kg;
- pepper (red or green) - 2 kg;
- 3-4 cloves of garlic for scent
- lavrushka - 7 small leaves;
- peppercorns - 14 pcs. black and fragrant.
The first step is to sterilize the jars, and boil the sealing lids.
Next, we prepare the gas station:
- Wash the pepper, cut into two parts, remove the stalk and select the seeds. Twist in a meat grinder.
- Juice the tomatoes with a juicer.
- Coarsely chop the garlic with a knife to make 7 pieces.
- Pour both mixtures into a large saucepan with a capacity of about 8 liters. When it boils, collect the froth and simmer over medium heat for about 15 minutes.
- In each sterilized jar, put two pieces of garlic on the bottom, 2 peas of each pepper and 1 lavrushka.
- Pour the dressing into containers, roll up and wrap up.
Salted vegetable dressing
In this variant of cooking dressing for borscht for the winter without beets, vegetables are not boiled, but sprinkled with salt. This keeps them fresh and retains all their vitamins.
To prepare four jars of dressing with a capacity of half a liter, 300 g of greens (parsley and dill), as well as the following ingredients in an amount of 500 g:
- pepper;
- carrot;
- tomatoes;
- bow;
- salt.
Process vegetables:
- Cut the pepper into strips.
- Peel the carrots and grate.
- Finely dice the onion.
- Pour over the tomatoes with boiling water, remove the skin and cut into small cubes.
- Chop the greens with a knife.
- Put all the ingredients in a large bowl, sprinkle with salt and turn over with your hands. Leave the workpiece for 15 minutes to let the vegetables juice.
- Put the dressing in glass containers and close with nylon caps.
Store pickled vegetable dressing in the refrigerator.
No one will object that a homemade borsch dressing for the winter with or without beets is much healthier than vegetables sold in the winter at the market or in the store. And if you still have the opportunity to use vegetables from your garden for rolling, you certainly cannot buy such a masterpiece in a store. With one jar, an appetizing, aromatic and healthy borscht will be ready in a maximum of 40 minutes. Save your time, but don't save on health. Bon Appetit everyone!