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 together 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.

Advice: when you put the borscht dressing in jars, fill them very tightly right up to the very necks so that there are no air gaps left, otherwise the air will contribute to the spoilage of the finished product.

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 the dressing for this dish together 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. A stunning 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 one hundred percent 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.

Dressing for Borscht

Winter borscht with cabbage 3.2 11

The base of the first course is prepared quite simply; all you have to do is create the broth, chop the cabbage and peel the potatoes. I offer a good traditional recipe for winter borscht with cabbage. . further

Winter beets for borscht 3.9 10

This preparation is suitable not only for borscht, but also for salads and regular side dishes. It helps me out a lot in the winter and saves me time making dinner. And in the summer it helps to quickly cope with the harvest! . further

Dressing for beetroot borscht for the winter 4.1 3

If you want to save time in the winter, then borscht dressing is perfect. Borscht comes out of the jar fragrant, tasty, and most importantly, frisky - you can finish it in half an hour! . further

Dressing for borscht 4.5

With the preparation given to us in the winter, it will be enough to create only three steps: cook the broth, add potatoes and cabbage to it, add a jar of preparation for borscht. All! The borscht is ready and ready to serve. . further

Dressing for borscht for the winter with cabbage 3.6

My mother makes this dressing for borscht with cabbage; she found this recipe in an old newspaper. And we have been using this find for many years now. Plus, the recipe is without vinegar. . further

Dressing for borscht for the winter without vinegar 4.1

How to prepare fragrant borscht in winter? And besides, don’t waste time cutting, frying and stewing vegetables. Any housewife understands the answer - prepare the dressing in advance. . further

Dressing for borscht for the winter with tomato paste 3.5

My family loves reddish borscht. But cooking is a rather tedious job. To make my task easier, I do all the tedious work at once. This makes a good dressing, check out the recipe! . further

Dressing for borscht for the winter without beets 3.4

Not everyone loves beets. Especially my kids. They don’t even want to eat borscht. Here is one of my recipes for borscht dressing without it, which will become a good source of vitamins and save cooking time. . further

Dressing for borscht for the winter 4.0

Although I rarely make preparations for the winter, I prepare only the most important ones. I would like to tell you how to prepare borscht dressing for the winter. This is simply an irreplaceable preparation for me! . further

Borscht dressing for the winter 4.7

Nowadays it has become popular to prepare borscht dressing for the winter. It is not difficult to realize the relevance of such a step, because with today’s fast pace of life it is necessary to save every minute of your own time. . further

Borscht dressing for the winter (savory) 4.3

Now, even in winter, you can amuse your family with fragrant and appetizing reddish borscht, because in this recipe you will learn how to prepare borscht dressing for the winter (delicious) in just 40 minutes! . further

Spicy dressing for borscht in tomato 5.0

I really love this winter preparation. Vegetables retain their own taste and color, the borscht comes out fragrant and rich. From time to time, there is a minimum amount of time to make borscht, so the already prepared dressing comes to the rescue. . further

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Now there are quite a huge number of options for such a light assistant dish, so we have collected various recipes for borscht dressings for the winter in one place to make it easier and faster for you to navigate and choose the appropriate method. Eat delicious and healthy food! Eat right, because now you understand how to prepare borscht dressing at home.

Borscht dressing for the winter, recipes with beets, carrots and cabbage

For almost everyone now, a burning topic is borscht dressing for the winter, how to prepare it.

There are a lot of recipes, there is plenty to choose from, vegetables are waiting in the beds - they can’t wait.

Borscht dressing for the winter made from beets, carrots, cabbage and tomatoes

Ingredients:

Cabbage – 1.6 – 1.7 kg.
Beetroot – 1.2 kg.
Carrots – 0.5 kg.
Onions – 3 – 4 pcs.
Bell pepper – 500 gr.
Tomatoes – 1.5 kg.
Tomato ketchup – 5 tbsp. l.
Tomato paste – 70 gr.
Vinegar 9% - 100 gr.
Sunflower oil – 300 ml.
Salt – 3 tbsp. l.
Sugar – 3 tbsp. l.

Manufacturing:

We prepare all the vegetables for production - we clean the bell pepper from seeds, grind it through a meat grinder, or grind it in a blender

Wash the tomatoes, cut out the stems, make puree in a blender, chop the onion in the same place

Peel the beets and carrots and grate them on a large grater.

We chop the cabbage into thin strips of medium size, it is very convenient to do this with the help of such a shredder

In a cauldron or large saucepan with a thick bottom, mix pepper with tomato puree, add salt, sugar, tomato ketchup and paste, pour in vegetable oil, vinegar

Mix everything thoroughly, put on fire, bring to a boil and cook for 3 - 5 minutes.

After this, add the cooked carrots and beets.

The dressing has boiled, now add the cabbage in small portions and stir immediately

After adding cabbage, simmer for 1.5 hours

Place the hot mixture into sterilized jars and screw on the boiled lids.

Cover them upside down until they cool completely.

These products yield 5 liters. ready-made borscht dressing, and the kind of borscht that comes out of it is to die for

Recipe for preparing borscht dressing with beets for the winter

Need to:

Beets - 1 kg.
Onion - 500g.
Carrots - 500 gr.
Bell pepper - 300 gr.
Tomatoes - 1 kg.
Sugar - 0.5 tbsp.
Vinegar - 3 tbsp. l.
Salt – 1 – 2 tbsp. l.
Vegetable oil - 200 ml.

Manufacturing:

We prepare vegetables for production - peel the beets and carrots, grate them on a large grater, peel the onions, cut them into small cubes, seed the peppers, cut them into medium cubes, rinse the tomatoes and mince them or grind them in a blender.

Pour vinegar into the beets, stir well

Pour oil into a large frying pan, fry the onion in it until transparent, if you don’t have a large frying pan, you can use a cauldron, a thick-bottomed pan, or fry it in parts

Add the carrots to the onions, simmer for 5 minutes, then add the beets and mix gently

Add tomato puree, salt, sugar, sweet pepper, mix everything thoroughly, cover with a lid and simmer for 10 - 12 minutes

Place the hot dressing in sterilized jars, screw on the lids, turn them upside down and cover them with a blanket or blanket, and leave to cool.

Winter borscht dressing made from beets and cabbage

Necessary:

Beetroot – 3 kg.
Carrots – 2 kg.
Tomatoes – 1.5 kg.
Onion – 1.5 kg.
Cabbage – 2 small forks
Sugar – 1 tbsp.
Peppercorns
Salt – 2 tbsp. l.
Sunflower oil – 1 l.
Bay leaf
Vinegar 9% - 200 gr.
Water – 600 ml.

Manufacturing:

We prepare the vegetables - three beets and carrots on a large grater, shred the cabbage into medium strips, cut the tomatoes and onions into small cubes

Combine all the vegetables in a large saucepan, add water, vegetable oil, salt, sugar, peppercorns (a small handful), 6 - 7 bay leaves

Stir, put on fire, after boiling, cook for 30 minutes, after which add vinegar

Stir, put into sterilized jars when hot, roll up the lids, turn upside down, wrap and leave until completely cool.

Borscht dressing for the winter from beets, carrots and tomatoes video recipe

Winter borscht dressing made from beets with tomato paste video recipe

Borscht dressing for the winter

Borscht dressing for the winter is prepared not only in order to cook such a complex dish as borscht quickly and without hassle in the winter. First, borscht dressing for the winter is an option for preserving for the winter the pleasing harvest of beets, carrots and other ingredients growing in our plots and vegetable gardens. Not everyone, you must admit, has the opportunity to preserve all the root crops throughout the long winter. But borscht in a jar will last all winter without problems. And, by the way, you can eat it not only as a fragrant borscht, but also as a cool snack.

There are a huge number of options for dressing borscht. This could be borscht dressing for the winter in the form of ordinary stewed beets, and beets with onions and carrots, and real borscht with cabbage, when it will be enough for you to cook the broth and potatoes in it. Choose for yourself what is more convenient for you to cook, and we want to offer you all the options.

Borscht dressing with beets

Ingredients:
1.5 kg of beets,
1 kg of meaty tomatoes,
500 g of onions,
500 g of carrots,
1 cup.
vegetable oil, 1 tbsp.
salt, 2 tbsp. 9% vinegar.

Preparation:
Grate the beets and carrots, cut the onion into cubes, and grind the tomatoes into a puree (using a blender or through a meat grinder). Pour the tomato mixture into a salad container and let it boil. Remove the foam, put carrots and beets in it, bring to a boil, add onion and bring to a boil again, stirring. Add salt, vegetable oil, a spoonful of vinegar, stir and cook over medium heat for 30 minutes. After the time has passed, add the remaining vinegar, stir, heat for 5 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

You can add other ingredients to this recipe: sugar, bay leaf, garlic, black pepper (peas or ground), dill (greens or seeds) and the rest. All spices are added to the beet mass 10 minutes before the end of cooking.

Read also: Pork in soy sauce

Borscht dressing with cabbage

Ingredients:
3 kg of beets,
2 kg of cabbage,
1 kg of carrots,
800-900 g of onions,
1 cup.
vegetable oil, 2.5 tbsp.
salt, ¾ cup.
9% vinegar, 2-3 bay leaves,
5-6 black peppercorns.

Preparation:
Grate the peeled beets and carrots on a large grater, chop the cabbage, cut the onion into half rings or cubes. Place all the vegetables in a saucepan or basin, pour in the oil, put on the fire and wait until the mixture begins to boil. Boil for 10 minutes, add salt, vinegar, pepper and bay leaf and simmer, stirring occasionally, for 40-50 minutes. Place the boiling dressing in sterilized jars and seal. Turn it over, wrap it up.

An interesting observation: if you want the color of your dressing to be bright raspberry, do not cover the vegetable mixture with a lid while cooking.

Dressing for borscht with sweet pepper

Ingredients:
2 kg of beets,
500 g of onion,
500 g of sweet pepper,
500 g of carrots,
500 ml of tomato juice,
1 pod of bitter pepper,
5-7 cloves of garlic,
1 cup.
vegetable oil, ¼ cup.
3% vinegar, ½ cup.
sugar, 2 tsp. salt.

Preparation:
Peel and chop the vegetables: grate the beets and carrots on a large grater, cut the onion into cubes or strips, cut the sweet pepper into narrow strips or cubes. In a wide saucepan or basin, combine oil, vinegar, salt and sugar, boil, add all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir so it doesn't burn. When the time is up, place in sterilized jars and seal immediately. Turn the jars over and wrap them up.

This dressing can also be prepared in the form of caviar: simply pass all the vegetables through a meat grinder and simmer for an hour. The result will be not only a dressing, but also a good snack!

Borscht dressing with beans

Ingredients:
2 kg of cabbage,
1 kg of tomatoes,
500-700 g of beets,
500 g of onions,
500 g of carrots,
250 g of beans,
200 g of salt,
100 g of sugar,
1 cup.
vegetable oil, 2/3 cup.
9% vinegar, bay leaf, black peppercorns - to taste.

Preparation:
Soak the beans for 12 hours in advance, then boil until half cooked. Chop the vegetables, pass the tomatoes through a meat grinder or chop using a blender. Heat vegetable oil in a container for cooking salads, put beets and carrots in it, simmer briefly, then add onions. While the vegetables are stewing, grind the cabbage with salt until the juice releases and add along with the beans to the vegetables. Stir, add sugar, black pepper and tomato puree. Bring the mixture to a boil and simmer over medium heat for 40 minutes. Pour in vinegar, simmer for another 5 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Borscht dressing with beans (option 2)

Ingredients:
5 kg tomatoes,
2.5 kg beets,
1.5 kg carrots,
1 kg sweet peppers,
1 kg onions,
1.5 kg beans,
400 ml vegetable oil,
250 ml 9% vinegar,
5 tbsp.
salt, herbs, bay leaf, garlic, black peppercorns - to taste.

Production:
Pass the tomatoes through a meat grinder or chop using a blender. Grate the beets and carrots on a large grater, cut the onion and sweet pepper into strips. Soak the beans in advance and boil until half cooked. Heat vegetable oil in a wide saucepan or salad bowl, then put all the vegetables, beans and tomato mixture into it. Add salt, stir and simmer over medium heat for 40-50 minutes from the moment it boils. At the end of cooking, add herbs and vinegar, heat well and place in sterilized jars. Roll it up, turn it over, wrap it up.

In all recipes for borscht dressing, you can add garlic to taste, as well as bitter pepper. It all depends on the tastes of your family. Add garlic towards the end of cooking to preserve its flavor. You don’t have to remove the seeds from bitter peppers to make their hot taste brighter.

Borscht dressing with herbs

Ingredients:
3 kg beets,
3 kg sweet peppers,
2 kg tomatoes,
1 kg onions,
1 kg carrots,
150 ml 9% vinegar,
¼ tsp.
citric acid, ½ tbsp.
sugar, ¾ cup.
vegetable oil, 1 bunch of herbs (parsley, dill, cilantro to taste),
3 bay leaves,
black peppercorns.

Preparation:
Puree the tomatoes with a blender or pass through a meat grinder, removing the skin first. Grate the beets and carrots on a large grater. Cut the onion and bell pepper into cubes. In a wide container for cooking salads, heat the vegetable oil and simmer the onion in it until transparent, add the carrots to it, simmer until soft, add the beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, stir and simmer over low heat for 30 minutes. Place a bay leaf, pour in vinegar, heat for 5 minutes and add chopped herbs. After a few minutes, you can put the dressing into the jars. Roll them up, turn them over, wrap them up.

For this dressing, it is better to take more dill than parsley, because parsley tends to be “harmful” in the twists - if there is a lot of it, the jars can swell.

Here’s a fascinating recipe for borscht dressing made from beet tops.

Borscht dressing made from beet tops and sorrel

Ingredients:
300 g beet tops,
200 g sorrel,
50 g dill,
1 tbsp.
without a hill of salt, 1 cup. water.

Preparation:
Chop the beet tops and sorrel, add salt, add dill, add boiling water and put on fire. Cook for 5-7 minutes, place hot in jars and roll up immediately. Store in a cool place.

Borscht dressing for the winter is easy to prepare. Don’t forget to sterilize the jars and lids and be sure to wrap them until they cool completely, this will additionally sterilize your preparations, ensuring their safety.

And in the winter, it will be enough for you to cook a fragrant meat broth, throw potatoes and cabbage into it (if it is not in the preparation) and when everything is cooked, put out a jar of borscht dressing and serve. Be sure to add garlic, even if it is in the preparation. Oh, what beauty!