Finger-licking borscht dressing for the winter – 5 step-by-step recipes with photos

Delicious meat or vegetarian borscht can be simply cooked in the winter if you preserve the dressing for this widely spread and beloved dish in the summer or autumn. These days, there are many options for borscht dressings, which thrifty housewives make for future use. Choose any of the 5 recipes below, cook and pamper your family and friends with savory and high-quality homemade dishes!

Borscht dressing for the winter - you'll lick your fingers

Cooking time – 1 hour 15 minutes.

Servings – 3 liters.

In this recipe for a traditional vegetable dressing for borscht, you need to add ingredients familiar to everyone: carrots, tomatoes, onions and bell peppers. And, naturally, the most basic ingredient of the dressing is sweet table-grade beets; it must be dark in color and without bitterness.

Ingredients

Manufacturing process

Tip: to add a spicy and aromatic taste to the borscht dressing, you can add spices such as dark or aromatic peppercorns, cloves in buds, bay leaves, garlic cloves, etc.

Borscht dressing for the winter with the addition of tomato paste

When there are no new tomatoes, no matter what kind of tomato paste will perfectly replace them in borscht dressing. Naturally, it’s great if it’s homemade, from juicy, ripe and aromatic tomatoes. With such an excellent ingredient, the taste of the borscht dressing will be rich and the smell will be very fragrant!

Ingredients:

Beetroot – 0.6 kg.
Carrots – 0.5 kg.
Onions – 0.5 kg.
Garlic – 5 cloves.
Tomato paste – 0.5 kg.
Vegetable oil – 5 tbsp.
Rosemary, thyme - to taste.
Fragrant and dark peppercorns - to taste.
Vinegar 9% – 45 ml.
Sugar – 100 gr.
Salt – 1-2 tbsp.

Manufacturing process:

Washed vegetables must be peeled and then rinsed again under running water.
Grind the carrots and beets in a food processor or grate them, and chop the onion finely.
It is most convenient to prepare borscht dressing in a cauldron or in a thick-walled pan. Fry the vegetables there, stirring, but not more than 10-15 minutes, so that they do not fry, but only soften.
Add tomato paste, sugar, salt and simmer for 15-20 minutes, stirring occasionally.
Add spices to the dressing and simmer everything together for another 5 minutes, stirring.
At the end, add vinegar, stir and simmer the dressing for another 5 minutes and place it in dry, sterilized jars.
Roll up the lids on the jars and leave them to cool under a warm “fur coat” upside down.
Store cooled jars of borscht dressing in a cool place.

Borscht dressing for the winter with horseradish and garlic

If you are a lover of spicy tastes, then you should definitely prepare a dressing with horseradish root and add more garlic cloves. This vegetable preparation is especially suitable for making borscht cooked in strong beef or pork broth.

Ingredients:

Beetroot – 0.8 kg.
Carrots – 0.5 kg.
Onions – 0.6 kg.
Fresh tomatoes – 0.6 kg.
Vegetable oil – 4-5 tbsp.
Horseradish root - to taste.
Garlic – 2 heads or to taste.
Fragrant and dark peppercorns - to taste.
Bay leaf - to taste.
Vinegar 9% – 50 ml.
Salt – 1-2 tbsp. or to taste.
Sugar – 3-4 tbsp. or to taste.

Manufacturing:

Peel the beets and carrots, grate them, and cut the onion into cubes. In a cauldron or any other large and comfortable container, fry the vegetables for 5-7 minutes in the indicated amount of vegetable oil, it is better that it is cleaned and without aroma.
Next, salt the vegetables and add sugar if desired; you don’t have to add it, but the dressing with sugar turns out to be the most delicious.
Grind the tomatoes along with horseradish root, peeled to a snow-white color, in a blender and add to the rest of the vegetables.
Simmer the vegetable dressing for 15-20 minutes, stirring occasionally.
3-5 minutes before the end of stewing, add peppercorns, bay leaves and vinegar to the vegetables, stir.
Place the prepared borscht dressing in prepared sterilized jars, close with twist-off lids or roll up and turn the jars upside down. Let the jars cool under the warm “fur coat”.
Store the preparation for borscht in a cold, dark room.

Borscht dressing for the winter with cabbage

It is usually customary to add fresh cabbage to borscht, even if it is seasoned with other canned vegetables. But nothing prevents you from preparing a dressing for this dish along with cabbage. Preparing such borscht is not difficult: all you have to do is open a jar of dressing and boil its contents in water or broth along with potatoes, then sprinkle the dish with fresh herbs and serve with sour cream.

Ingredients:

Beetroot – 1 kg.
Tomatoes – 1 kg.
Tomato paste – 3 tbsp.
White cabbage – 1 kg.
Bell pepper – 0.5 kg.
Onions – 0.5 kg.
Dark, aromatic pepper - to taste.
Bay leaf - to taste.
Carrots – 0.5 kg.
Garlic – 1 head.
Vegetable oil – 100 ml.
Vinegar 9% – 4-5 tbsp.
Sweet sand – 2-3 tbsp.
Salt – 2 tbsp.

Manufacturing process:

Cut the pepper into strips, from which you must first remove all the seeds and stalks.
Chop the onion into half rings or cubes.
Cut the tomatoes into 4-6 parts or into the thinnest slices.
Slice the beets and carrots thinly or grate them.
Place all vegetables in a thick-walled saucepan or cauldron.
Add 100 ml of water to the vegetables so that they do not burn, because at first there will be little vegetable juice.
Add oil and boil vegetables over medium heat. Once they boil, cover them with a lid and simmer over low heat for a quarter of an hour. Don't forget to stir the vegetables from time to time.
During this period of time, chop the cabbage very thinly, then add it to the vegetables and simmer for some more time until all the vegetables have softened. Stir until the vegetables are moderately simmered.
5-7 minutes before the end, add tomato paste, chopped garlic, peppercorns and bay leaves, vinegar and simmer the dressing until tender.
Divide the dressing into jars and roll up the lids, turn over the lids and wrap until cool.
Store the finished product in a cool place.

Borscht dressing for the winter with boiled beans

Beans are a beautiful protein ingredient for borscht; they can completely replace meat or enhance its taste. An amazing vegetarian borscht also comes out in this case if boiled or fried wild mushrooms are added to it along with beans.

Ingredients:

Beetroot – 1.5 kg.
Beans – 0.3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 0.5 kg.
Carrots – 0.5 kg.
Onions – 0.5 kg.
Garlic – 1 head or to taste.
Dark, aromatic pepper - to taste.
Bay leaf - to taste.
Vegetable oil – 250 ml.
Vinegar 9% – 80 ml.
Sweet sand – 4 tbsp.
Salt – 2-3 tbsp.

Manufacturing process:

Place the beans in a bowl of cool water (ideally overnight (that is, in the dark) or for 12 hours) so that they are thoroughly soaked, and then wash them and boil them in water with salt. The beans must be fully cooked, but not overcooked.
Chop the bell peppers into cubes or strips, removing the seeds first.
Chop the onion into pieces or half rings, chop the tomatoes into slices with a knife, or puree them with a blender.
Beets and carrots must be grated on a large grater or using a food processor.
Simmer all vegetables, not counting beans, tomatoes and peppers, in oil in a cauldron for 15-20 minutes.
Then add bell peppers and tomatoes, add salt, add sugar and simmer the dressing until all the vegetables become soft. Don’t forget to stir so that the dressing simmers moderately.
Add beans and chopped garlic, also vinegar, dry spices and simmer the dressing for another 5 minutes.
Place the dressing in dry, sterilized jars when hot, turn them over onto the lids and wrap them in a blanket until it cools.
Store homemade preserves in a dark, cool room without access to sunlight.

Borscht for the winter in jars - 8 recipes for preparation

Preparing borscht for the winter in jars will be a real lifesaver for the housewife. There are a variety of recipes for it. All that remains is to choose the more suitable one and entertain your family all winter with a tasty, rich soup, prepared in record time.

Borscht for the winter in jars - a traditional recipe with cabbage

The traditional recipe for preparing borscht for the winter contains not only beets and carrots, but also cabbage. It is prepared quickly and simply. For such a dish you need to take: 1 kg. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. at least some vegetable oil.

All vegetables are well washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a coarse grater.
Carrots and onions are fried until soft, after which other vegetables are added to them. All ingredients together are simmered for 12-15 minutes over low heat.
All that remains is to add a little more oil, water, salt, sugar and acetic acid. The mixture is simmered under a closed lid on low heat for about another half hour.

The resulting product is poured into jars prepared in advance and rolled up with lids. The containers are turned over and wrapped in a blanket until they cool completely.

Recipe without vinegar

If you decide to prepare borscht without vinegar, then lemon juice (1 fruit) will help replace this ingredient.

From such a “semi-finished product” the soup will ultimately turn out even tastier than from old, stale vegetables. Also for the preparation you need to take the following ingredients: 1 kg each. beets and tomatoes, 400 g of onions and carrots, 150 g of fresh cabbage, oil for frying, salt.

The beets are painstakingly washed, but not cleaned. Vegetables are cooked over high heat until soft.
Onions are sautéed in butter or vegetable oil.
The tomatoes are doused with boiling water, the skin is removed, and then cut into large cubes.
The carrots are grated, and the cabbage is finely chopped with a sharp knife.
All vegetables prepared in advance, not counting beets, are stewed in a frying pan with thick walls for at least half an hour.
After the designated time has passed, grated beets are added to them, after which the mass is cooked for at least another 15 minutes.
All that remains is to add salt and vinegar to the ingredients and transfer the preparation into sterile jars.

This borscht can be either vegetarian or rich with meat. It all depends on what additional components the hostess chooses for it in the winter.

In jars without cabbage

There are probably some chefs who don’t like cabbage in borscht. There are recipes specifically for them without this vegetable. It is best to create such a preparation using meat broth (4 liters). It will also be useful to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g sea salt, 220 g sugar, 1 tbsp. vegetable oil.

First, all vegetables are washed, peeled and cut using any convenient method. It is best to grate beets and carrots on a large grater.
After chopping, all the vegetables are mixed in a deep container and thin slices of garlic are added to them.
Any vegetable oil, vinegar, meat broth, sugar and salt are mixed in a saucepan. Vegetables are laid out on top of them, and the container is set over medium heat.
When the liquid boils, the heating temperature is reduced to low, and all ingredients are cooked for another 35-40 minutes.
The future borscht is poured hot into pre-prepared jars and rolled up.

If desired, cabbage can be added to the soup during the upcoming cooking.

Special borscht recipe

The recipe will be most appreciated by lovers of spicy special dishes. Naturally, you cannot do without garlic (6-7 cloves) and hot reddish pepper (2 pods). In addition to them, the following will also be used to prepare the dish: 3 kg. tomatoes, 2 kg. carrots and snow-white onions, salt, any seasonings and vegetable oil.

Tomatoes, together with hot reddish peppers, are passed through a meat grinder. The resulting puree will become the basis for the upcoming borscht.
Chopped onions, carrots and beets are fried in vegetable oil until soft.
Vegetables are poured with tomato-pepper puree and simmered over low heat for about 1 hour. Already at this step you can add salt, your favorite seasonings and finely chopped garlic.
After the specified time, the workpiece is rolled into jars.

Winter borscht with beans

Borscht with beans always turns out to be particularly satisfying. Legumes are an excellent substitute for potatoes. In addition to 300 g of snow-white beans, you need to take: 2 kg. beets, snow-white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each, salt and sugar, 170 ml. vinegar.

The beans are soaked in water overnight (that is, at night) .
Beets, carrots, onions and previously blanched tomatoes are chopped using any convenient method.
Boiling water and oil are added to the chopped vegetables, as well as sugar, salt and vinegar.
The future preparation of borscht for the winter, together with beans, should be simmered for at least 40 minutes over low heat, and then rolled into jars after frying.

Some housewives decide to use canned beans for the recipe under discussion. But in this case, the workpiece will not be able to be stored for a long time.

Recipe with the addition of greenish tomatoes

If the housewife has a lot of greenish tomatoes (2 kg) in stock, then they can also be used to make a “semi-finished product”. You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g sugar, 50 g salt, 1 tbsp. l. vinegar, oil.

All vegetables are chopped and stewed in a frying pan with vegetable oil for at least 40 minutes.
All that remains is to add vinegar, salt and sugar to these ingredients, and then leave the mixture on the fire for another 25 minutes.
At the very end, the dressing is put into prepared jars and preserved.

Greenish tomatoes will make the borscht look unusual and very appetizing.

With the addition of beets

If you want the prepared dressing to produce traditional borscht, common to everyone, then you should take a huge amount of beets for it (at least 3 kg).

In addition to beets, you will also need to consume: 1 kg. new tomatoes, snow-white onions, cabbage and carrots, 230 ml. table vinegar, 220 g sugar, 100 g salt, oil. It should be noted that beets for borscht for the winter must be limp and compact when pressed.

Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are grated on a large grater. You can make your task much easier by using a food processor.
The future dressing is simmered directly in a thick-walled pan for at least half an hour (with the addition of vegetable oil).
After adding sugar, salt and vinegar, the ingredients are cooked for another 15 minutes.
All that remains is to place the hogweed straight into the hot glass containers and roll it up.

From the indicated quantity of goods you should get 7 liter jars of dressing.

With sweet bell pepper

The sweet bell pepper will add a special taste to the borscht. It can also be used when making soup for the winter. It is allowed to eat both reddish and yellowish peppers (1 kg). And, in addition: 1.5 kg each. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

After preparatory chopping, all vegetables (not counting peppers) are placed in a cast-iron pan, poured with oil and stewed until soft.
After about 25-30 minutes, water is added and the ingredients are brought to a boil.
After laying the bell pepper, the procedure is repeated again. After another boil, you can add vinegar, sugar and salt to the pan. The mass is simmered over low heat for another 25 minutes.
Lastly, chopped parsley is placed in the container, and the liquid is again brought to a boil.
All that’s left to do is pour the future dressing into jars when it’s hot and roll it up.

Ideally, the workpiece is stored on the bottom shelf of the refrigerator, in the cellar or basement.