Tomato dressing for the winter without beets. Canned borsch dressing for the winter

15.03.2020

I love all kinds of borscht and beetroot soup! But somehow I don’t really like to cook them from scratch. Until you figure out the vegetables, until all this is boiled, and then also wash everything ... A ready-made dressing for borscht comes to the rescue! He threw it down, cooked it a little - the soup is ready! And just this article is devoted to the preparation of delicious homemade borsch dressings from beets, carrots, peppers, tomatoes and other vegetables.

The most important thing is that we will not only make the frying (dressing) for the borscht, but also preserve it for the winter! This is also cost savings, since in winter vegetables become more expensive, and what is sold is often shriveled and tasteless. It saves time! You do not have to peel and cut the same beets every time, and then wait until they are finally stewed or cooked. And the dishes remain clean. In general, some pluses.

There are several of the most popular recipes to choose from. Everything is described clearly, step by step, with a photo of the finished "dish". If this is not enough, then you can watch here a couple of videos with the most visual cooking process.

Recipes

A universal recipe for borscht dressing for the winter

It can be said that the most popular and most delicious dressing is made from beets and carrots with tomatoes. We will add a little vinegar to this hogweed so that it can be stored in jars until deep winter.

If desired, such a dressing can even be used as a winter snack, a kind of salad that can be added to any dishes, well, or just even spread on bread. In general, a universal thing!

Ingredients:

Beets - 2 kg.
Tomatoes - 1 kg.
Carrots - 1 kg.
Onions - 1 kg.
Sweet pepper - 0.5 kg.
Vegetable oil - 240 ml.
Vinegar (9%) - 130 ml. (or 200 ml. 6%)
Sugar - 200 g.
Salt - 100 g.

Cooking without sterilization

Everything is extremely simple! We wash all the vegetables, then clean and rub the beets with carrots on a coarse grater.
Either puree the tomatoes or chop them into small pieces (peeling off the skin is optional, but desirable. The article on shows this process). Cut the pepper and onion into small half rings, well, or whatever is more convenient for you.
We mix everything in one saucepan. Next, mix the vinegar with oil, dissolve the sugar and salt in them. Pour into chopped vegetables, stir and put on medium heat.
Slowly bring to a boil, cover with a lid, from time to time come up and stir. The total cooking time is about 30 minutes from the moment of boiling, but in general, look at the readiness of the beets.
While our borsch dressing is stewing, we need to sterilize the cans. I would even recommend using a lot of 0.5-1 liter jars. We wash them with boiling water, sterilize the lids in the same way.
That's it, turn off the stove, fill the jars with hogweed, immediately tighten the lids. Then these cans can be turned over, covered with some kind of cloth - let them gradually cool down.

You can store these jars right in the house, after opening we keep them in the refrigerator.

By the way, if you are thinking about some more winter preparations, then here is a fragrant ... Basically, the cooking process is the same.

Minimalistic beetroot dressing for the winter (for borscht)

If you are primarily interested in beets, and you would like to prepare a jar of beetroot dressing without carrots, tomatoes, onions and other things, then this is just good recipe.

Such beets do not even have to be made only for borscht. It can serve as both an independent snack and a wonderful ingredient for all kinds of salads. Everyone should have a couple of such jars, just in case, so as not to waste time cooking and slicing beetroot vegetables.

We need:

Beets - 1 kg.
Water - 1 liter.
Table salt - 30 g.
Citric acid - 5 g.
Optional: black pepper, parsley, dill.

Preparation

Rinse the beets well and dry with a paper towel. Next, fill it with water and set it on fire.
Cook for 20 minutes from the moment of boiling. The beets will not have time to boil to the end, in the very center they will be slightly damp. It's okay - that's the whole idea.
Now we lower the beets into cold water so that they cool down well. Next, rub gently on a coarse grater, or on a grater for Korean carrots.
Put the grated beets in small jars. Now we do the filling: boil a liter of water, then stir in it citric acid and salt. Fill the jars with this hot solution, tighten the lids.
Once cooled down, you can put it in some cool place.

Original borsch dressing for the winter with beets and carrots

What is the originality of this hogweed? And the fact is that we will cook it without vinegar, and will not roll it up in jars at all. But then how can it be preserved for a long time? And we will freeze her!

Agree, this is unusual, original, but at the same time very thoughtful, very practical! Take a briquette of this frying and toss it into the soup, which turns into borscht in 10 minutes!

In this version, we cook without tomatoes, but instead we use tomato paste. By the way, we fry the onions in a pan, and not just stew them with all the vegetables.

Ingredients:

Carrots - 350 g.
Beets - 350 g.
Onions - 2 pcs.
Tomato paste (or ketchup) - 6 tbsp spoons;
Water - 100 ml.
Vegetable oil (odorless) - 3 tbsp. spoons;
Salt, pepper and other spices to taste;

How to cook it

In general, this can be prepared in two ways. We boil vegetables and then grind them. Or we, as usual, grind, then stew in a saucepan until the beets are soft. Choose what is more convenient for you, and I will describe the second method as an example.
Peel the onion, then fry in vegetable oil until slightly golden. The main thing is not to burn. Then we put it in a separate cup.
Wash carrots and beets, then peel. Next, rub on a coarse grater, or finely-finely chop. We put everything in a saucepan, add 1-2 tablespoons of oil. Turn on low heat and simmer, stirring occasionally.
Stir the tomato paste in water, pour the vegetables with this resulting sauce. Simmer for another 15-20 minutes until soft.
Someone likes to bring it to half-readiness, since this frying is still in the soup for some time.
Mix the carrot-beet mass in a large bowl and fried onion... If desired, you can immediately season with salt and pepper. We wait complete cooling.
When the dressing has cooled down, put it in small plastic bags and carefully roll it up so that nothing spills anywhere. We send the freezer. I prefer to store in pancakes, as in the photo above.

Such a frozen dressing can be stored for a very, very long time. The main thing is to avoid repeated freezing and thawing, in which case the taste will already be less saturated.

Spicy borsch dressing with beets (for the winter with garlic)

And this gas station is a wonderful vegetable mix: tomatoes, bell peppers, onions, carrots, beets, garlic and aromatic fresh herbs... So tasty that you want to eat without borscht! Very tasty, fragrant, with a light garlic piquancy.

And if you add to the borscht, you get the most delicious borsch in the Universe! Don't believe me? And rightly so! It is better to make sure of this yourself.

We need:

Fleshy tomatoes - 1 kg.
Carrots - 750 g.
Beets - 1-1.2 kg.
Onion-turnip - 1 kg.
Bell peppers - 0.6 kg.
Garlic - 15 cloves (large);
Dill, parsley - 1 bunch;
Sugar - 300 g.
Salt - 160 g.
Sunflower oil - 400 ml.
Vinegar (9%) - 9-10 tbsp. spoons;

There are many ingredients, enough for several jars. Sugar, salt and butter are here for the full complement so that you don't even have to add salt to your borscht.

Step-by-step procurement

Let's start with the tomatoes. They need to be rinsed, then the stalks must be removed, and then thoroughly chopped in a blender to a puree state. You can also skip through a meat grinder. Only first I advise you to scald the tomatoes with boiling water and peel them off.
Let's move on to root crops. Rinse carrots and beets well, if necessary, also peel with a knife. Next, you need to grate them on a coarse grater. We spread it in a large bowl.
Peel the onion and just chop finely. Remove the seeds from the peppers, then chop finely. Add them to carrots and beets.
Greens of your choice, but I would love to add a small bunch of fresh dill or parsley. Someone can add basil, cilantro and other herbs, but I don't really like their smell, but dill is familiar to everyone. We also send greens to chopped vegetables.
Pour in oil, add sugar and salt, and vinegar here. Mix thoroughly and leave for about 1.5 hours. Vegetable mix will soften, let the juice out, everything will be soaked in vinegar and salt.
Now we lay out in clean jars, cover with lids (do not roll up). Put a large saucepan on the stove, pour enough water into it, put a small towel on the bottom. Gently immerse the cans so that 2-3 centimeters remain from the water to the edges of the cans. Gradually bring to a boil, then cook for about 20 minutes. Then we carefully remove the cans, immediately tighten the lids. We put it upside down, cover it and let it cool completely.

If sterilization in a water bath is troublesome for you, then you can do it easier, as in the previous recipes. Simply simmer this vegetable dressing with oil and spices until cooked. Add vinegar at the end and stir. And then just lay out on sterilized jars and close with sterile lids. It's as simple as that!

With beets, carrots and tomato paste (very tasty recipe)

What is special about this recipe? And the fact that here we will do without tomatoes and bell peppers, but instead of them there will be concentrated tomato paste. For flavor, add garlic as in the previous version. Well, for taste, add a little more hot chili pepper.

You ask why hot peppers in borscht? There are a million varieties of borscht, and such a dressing satisfies the tastes of lovers of hot, warming soups. As mentioned earlier, such winter harvesting can be used as a stand-alone snack, and just right here!

We need:

Beets - 1.2 kg.
Carrots - 0.9 kg.
Onions - 0.9 kg.
Tomato paste - 420 ml.
Vegetable oil (refined) - 250 ml.
Garlic - 1 head;
Spicy capsicum- 1 PC.
Sugar - 5 tbsp. spoons;
Salt - 3 tbsp. spoons;
Table vinegar (9 percent) - 90 ml.

Step by step cooking process

All vegetables are thoroughly washed with water, then cleaned and chopped. Carrots with beets on a grater, squeeze the garlic, just finely chop the onion. Hot pepper we get rid of the stalk, we don’t clean the seeds, just chop it and add it to the rest of the vegetables.
We put everything on medium heat. Pour in oil, put tomato paste, salt, and sugar here. Stir and cook from the moment of boiling for about 30 minutes. By the way, if you want, you can fry the onions separately until they are blushed. This will add new flavor notes.
5 minutes before the beets are ready, pour in the vinegar, mix well.
Sterilize cans with boiling water or in the oven. We wash the lids in the same way in boiling water. Put the hot dressing into the jars to the brim, close them tightly with lids.
Everything can be removed to a dark, warm place until it cools completely. Then these cans can be stored even in the underground, at least right in the house.

And here you can watch a video on the topic

As you understood from the recipes above, borsch dressing is prepared in about the same way everywhere. Everything is decided by the set and proportions of vegetables. This is where you need to follow if you somehow diversify the taste.

It is not necessary to add bell pepper to the dressing, but it will taste richer with it. By the way, here's to you useful note: Choose peppers of different colors as they taste different.
In general, you can do the dressing without beets. Just remove it from the ingredients kit and cook as usual.
There was no talk of cabbage here, but you can chop it, then boil it separately, and then just mix it with the finished beet dressing. Well, and then we lay out the banks as usual. I do not add cabbage, as I need much more of it, and in cans it is difficult to keep the correct proportions, and it cooks like a potato quickly. In general, I have gas stations without it.
Instead of tomato paste you can use some kind of spicy ketchup. I would even add a little adjika for piquancy.
You can cook hogweed even in a saucepan on the stove, even in a slow cooker. Just turn on the extinguishing mode, and look further when ready.

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 the spices, garlic, pepper and other spices are put directly into the borscht, if they are not in the dressing according to the recipe.

Borsch dressing

To prepare 2 liters of borsch dressing for the winter with beets and vinegar, you will need:

0.5 kg of onions and carrots;
0.4 kg of pepper (sweet) and tomatoes;
beets - 1 kg.

Prepare vegetables:

If you have the 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, however, if you have a large family, liter containers are also suitable. Boil metal lids for 10 minutes.

Put 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 has completely cooled down, you can take it out for 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 to borsch. 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 - 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:

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 assortment. 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.

- 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.

Salted vegetable dressing

In this version of the preparation of 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, you will need 300 g of herbs (and dill), as well as the following ingredients in an amount of 500 g:

pepper;
carrot;
tomatoes;
salt.

Process vegetables:

Store the pickled vegetable dressing in the refrigerator.

No one will mind that a homemade borsch dressing for the winter with or without beets is much healthier than vegetables that are 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, such a masterpiece certainly cannot be bought 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!

The original recipe for borsch dressing with garlic - video

Have you ever wondered which of the ingredients makes our borscht especially delicious? Someone will answer that all the components, someone will say that it is meat broth, but I believe that this is a properly prepared borsch dressing.

Of course, you can disagree with me, but I will try to substantiate why I think so, and perhaps then you will share my point of view and will cook borsch dressing without beets for the winter according to my simple recipe.

Let's start with the question: how does summer borscht differ from winter borscht? Potatoes, cabbage, beets, carrots and onions are commercially available fresh all year round, one asks: then why stuff these vegetables into jars? But if you can buy tomatoes and bell peppers in winter, then from the point of view of the family budget it will not be entirely correct.

Therefore, I believe (and this has been proven by many years of experience) that a dressing for borscht should consist of only two ingredients during the winter: delicious tomato juice (from summer tomato) and sweet bell pepper.

In addition, such a blank can be used not only in borscht, but also in soup and cabbage rolls, stews, stewed cabbage, in gravy and even just serve with porridge or potatoes.

Try it and make sure that it is, firstly, simple, secondly, beneficial and thirdly delicious!

Borsch dressing for the winter without beets will become just a lifesaver for you, and borsch with it will always smell like summer.

Ingredients

Tomatoes - 1-1.2kg;
Sweet bell pepper - 2-3 pieces.

From the specified number of tomatoes, we will get about a liter of tomato juice and make a blank for two half-liter jars.

Preparation

We buy tomatoes on the market. It can be in large quantities at once, or in small batches, which can be much more profitable. Let me explain why: soft "borscht" tomatoes can be bought cheaper. After all, the seller tries to sell them as quickly as possible, which means that he usually willingly yields in price.

In addition, a small amount of tomatoes will not take you long to process and the process will not be tedious. Spending very little time each time, you will prepare the required amount of borsch dressing without much difficulty.

The most successful for obtaining high-quality tomato juice are, of course, large and medium-large fleshy tomatoes. Therefore, I advise you to choose just such.

It is better to take a sweet bell pepper multi-colored, it will make your borsch more colorful and attractive.

Now about how to get tomato juice from a tomato. You can do it different ways I usually use a simple meat grinder or blender as I do the dressing in small batches.

But before putting the tomatoes into processing, I still peel them off. To do this, I make a cross-shaped incision on the tomato and immerse it in boiling water for a few minutes. Then I take it out and put it in cold water. Now peeling off the skin becomes easy and simple.

We extract tomato juice and pour it into a saucepan. We put on fire. We need it to boil for about 10-15 minutes.

While this is happening, we are preparing the bell pepper. We clean it and grind it.

Do not forget to keep an eye on tomato juice, it tends to jump out of the saucepan when heated.

The juice boiled and the foam settled.

It's time to load bell peppers into it.

Throw in and let it boil for 5-7 minutes.

At this time, we are preparing jars. We wash them out and be sure to sterilize them. We do the same with the lids.

Pour ready-made borsch dressing into hot jars.

Turn over onto the lid to check the sealing.

That's all - canned dressing for borscht without beets is ready to be stored at room temperature for the winter.

We used to cook with carrots, bell pepper, onions and tomatoes, it is even easier to cook borscht in winter with this dressing.

Canned borscht dressing for the winter is an excellent lifesaver for any housewife. Sometimes it turns out that there is no tomato, bell pepper, beetroot, garlic at hand, as a result it turns out empty. Here the jar, prepared with love in the summer, will come to the rescue. You may ask why prepare for the winter basic foodstuffs that can be bought at any time of the year at affordable prices in the supermarket or on the market. The fact is that all the vegetables from which the dressing is prepared will be homemade and free of harmful nitrates, and not greenhouse ones. Even if you don't grow your own vegetables, it is easier to buy local tomatoes and carrots from the market. With this borsch dressing, you will prepare pickled vegetables for the long winter. And there will be no need to worry that vegetables will wither or deteriorate.
There are several dozen recipes for dressing borscht for the winter. You can stew vegetables: carrots, beets, cabbage, onions, beans and roll up in jars. The recipe below can also be modified to include stewed vegetables.

Ingredients for preparing 7 liters of borscht dressing for the winter without beets:

- 2 kg of bell pepper;
- 8 kg of tomatoes;
- 3 cloves of garlic;
- 10 pieces. allspice and bitter peas;
- 4 things. bay leaf.

Recipe with photo step by step:

1. So, preserve the borsch dressing. First you need to wash the jars and lids. Sterilize within 5 minutes.

2. Peel and grind the pepper in a meat grinder.

3. Using a juicer, twist the tomatoes.
4. Tomato juice and pour the ground pepper into a saucepan with a capacity of more than 7 liters. Boil the mixture for 15 minutes.
5. Put garlic, cut into several pieces, pepper, bay leaf in jars.

6. Pour tomato mixture into jars and roll up (you can use twist lids). Turn the jars with the lids down. Canned dressing for borscht for the winter without beets is ready.
We also recommend watching another one

Among the Slavs, there is practically no person who would not like tasty, rich and aromatic borscht. In the season of abundance of vegetables, when they are very cheap, it is very rational to prepare borsch dressing for the winter with bell peppers without beets, the recipe for which was passed to us with love by our grandmothers and mothers. It can be used for other dressing soups, stuffed cabbage rolls or stews, and top up your homemade recipe box.

How to properly prepare such blanks that simplify the preparation of not only tasty, but also healthy dish? You can use a miracle assistant (multicooker), or cook it the old fashioned way - in ordinary saucepan, preferably with a thick bottom and non-stick coating, it is only important to know the correct recipe.

Dressing for borscht without beets with the addition of bell pepper

The noble color of this dressing and excellent taste will be a great addition to the preparation of a dish, especially when there is no time or the necessary ingredients at hand. We will share some tips on how to prepare delicious supplies for winter.

To prepare 7 liters of homemade products, you will need:

Fresh, juicy and fleshy tomatoes - 8 kg;
Allspice (peas) - 10 pcs.;
Carnation - 3 umbrellas;
Black pepper (peas) - 10 pcs.;
Bulgarian pepper (preferably red or yellow) - 2 kg;
Bay leaf - 5 pcs.;
Garlic - 1 head;
Sunflower oil - 55 ml;
A tablespoon of apple cider vinegar 6%;
Salt and sugar to taste.

Dressing preparation:

Thoroughly wash the lids and jars with soda, be sure to sterilize them or rinse them with boiling water. Dry without wiping so that no moisture remains in the jars.

Grind tomatoes, you can do it in a meat grinder or blender, or rub on a coarse grater. The second method is longer, but more convenient, since rubbing will leave the skin in your hands.

Peppers can also be chopped in a meat grinder, but for the structure of the dish it is best to chop it finely, in small strips or small cubes.

To understand the technology and stages of preparation, you can watch the video. This will prevent mistakes in classic recipe preparation of dressing.

Borsch dressing with beans without beets and cabbage

Beans, despite their benefits, are not included in the list of the main ingredients of borscht, and its addition makes the dish not only satisfying, but also especially tasty. How to make delicious dressing with beans?

For cooking you will need:

Beans of the "Black Eye" variety - 200 gr .;
Fresh tomatoes - 3 kg;
Bulgarian pepper - 2 kg;
Fresh onion- 300 gr.;
Garlic - 5 cloves;
Allspice and black pepper - 5 peas each;
Bay leaves - 3 pcs.;
Salt and sugar to taste;
A little sunflower oil;
Fruit vinegar 6-9% - 50 ml;
A tablespoon of dry parsley.

Cooking Bean Dressing:

This variety of beans does not require soaking, and boils quickly - only half an hour or 40 minutes and the product is ready to eat. You can boil it with a margin and prepare a salad for lunch or dinner.

Grind vegetables in any convenient way, pour oil into a saucepan and heat onions and garlic in them.

Add vegetables, spices, heat with vinegar for about 10 minutes and add beans.

Dressing without beets and cabbage should be completely warmed up and boiled, after which it must be laid out in jars and carefully rolled up. After cooling, remove for storage.

Dressing with cabbage

Such a preparation will very much help save cooking time, it is enough to boil only potatoes and sauté the beets in a pan if desired.

For cooking you will need:

Ripe tomatoes - 1.5 kg;
Onions - 2 heads;
Fresh garlic - 6 cloves;
A small head of cabbage;
Sweet pepper - 800 gr.;
Hot pepper pod;
A little vegetable oil;
Granulated sugar and coarse table salt - to taste;
A bunch of fresh herbs (without stems).

How to make borsch dressing without beets, but with cabbage

Wash all vegetables and chop onions, peppers and cabbage into thin strips. Rub the tomatoes, squeeze the garlic to the tomatoes through a kitchen press.

Pour oil into a saucepan, add onion and fry. Pour in the tomato sauce, add pepper and heat to a boil.

Transfer the cabbage to the resulting sauce, add all the spices, mix and simmer for about 7-8 minutes. Now the preservation is laid out in the cans, but before you lay out the dressing in the container, it must boil.

Choose your favorite recipe for borsch dressing for the winter with bell pepper without beets according to your taste and cook with pleasure. Bon appetit and delicious summer preparations for making borscht!