Prepare the bean soup dressing. Cooking recipes and photo recipes

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

The recipes are delicious:

And how much benefit does such a preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with such borsch dressing is prepared within a few minutes;
There is no need to get your hands and the table dirty, and in the end the whole kitchen;
Use as a separate dish - even just with bread;
If you refuel today (late summer, early autumn), you can save your family budget;
This base goes well and serves for the preparation of various savory sauces.

Beetroot dressing for winter borscht - a very tasty recipe

We need:

beets - 2 kg;
tomato - 1.5 kg;
sweet pepper - 800 gr;
onions - 800 gr;
carrots - 1 kg;
sugar - 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic - 50 gr.;
vegetable oil- 300 ml;
citric acid - 0.5 tsp;
table vinegar - 100 ml.

Cooking process:

1. Preparation of vegetables.

I advise you to prepare all the vegetables at once, so that you do not return to this stage later. They must be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and mince the carrots.

Bell peppers can be of any color. The work with him is simple - remove the footboard and cut into small cubes.

But for chopping a tomato, it is better to use a blender. In its absence, I do the same as with pepper.

2. We fry delicious!

Now we need to fry everything. My advice is to use two utensils to save time.

Onions can be fried with pepper until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When preparing it, I definitely add citric acid and sugar.

Cook the tomatoes in juice and oil after the onion and pepper. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

We lay out the gas station in sterilized cans. They can be of any size. However, I always use small ones. At the rate of one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A tasty preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a delicious dressing, take:

beets - 3 kg;
tomatoes - 2.5 kg;
carrots - 2 kg;
onions - about 1 kg;
greens - 3 large bunches;
vegetable oil - 300 ml;
vinegar - 100 ml;
salt - 4 tbsp. l .;
sugar - 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin sticks, I recommend the second option. The vegetable should be stewed in a large saucepan until soft, with vinegar and sugar.

2. Rub thick carrots on a coarse grater. If you have a small one, then you can make a cut. We also rinse and clean it beforehand.

3. Finely chop the onion, preferably into cubes. We need to fry it with carrots. To do this, heat up the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is absent, we make a cross-shaped incision at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin, chop finely. I cook them using a frying pan, but you can also put them out. The main thing is that they become soft, and all the liquid evaporates.

5. Now we add all the ready-made vegetables to the beets. You can also pour a little water there if you see that there is not enough liquid. Put salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized cans and seaming lids. Wrap up in warm blankets for a day.

It's still simple, isn't it, but for clarity and consolidation of cooking skills, take a look at the video:

We look forward to the arrival of winter! With the help of an easy and delicious recipe, your borscht will be praised by the whole family.

On my site fresh recipes conservation:

In harsh winter conditions, the human body often receives very few useful vitamins. This is due to the lack of vitamins in the fruits that grow in winter. As a result, a person has vitamin deficiency.

He begins to feel frequent headaches, weakness, and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance cans with ready-made, quick, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onions - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets, carrots and peel them. Then I cut them.
Peel the cabbage of excess leaves and cut into strips
Peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large pot and add oil there, in advance
cooked vegetables and sugar with salt. Stir until the contents of the pan soften.
After the vegetables are ready, I add vinegar there and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I put cans with a blank under a blanket or blanket for cooling.

The classic borscht dressing without the use of vinegar is the perfect recipe for a housewife looking after her own health and that of her family.

The main advantage of this dressing is that it saves time during the preparation process. And due to the fact that there is a complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

beets - 1.6 kg;
carrots - 900 gr;
Bulgarian pepper - 900 gr;
onions - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l .;
salt - 1.5 tbsp. l .;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind in a blender or with a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. After that, I carve the dressing for 20 minutes.
Peeling carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
I cut the pepper into cubes or a checker and also add to the pan.
peel the beets, and then grate and fry in a separate frying pan, then send them to the pan.
I put it out for another 10 minutes.
I sterilize the jars, add our dressing there and put them under a blanket or blanket until they cool.

And these are not all blanks, the best ones are below and above the links:

Adjika from zucchini

Homemade dressing for borscht for the winter "Torchin"

I am sharing a recipe for a dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We need:

beets - about 2 kg4
sweet peppers, onions - 0.5 kg each, respectively;
garlic - 1 clove;
tomato juice - 500 ml;
vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
oil (vegetable) - 1 glass;
sugar - 0.5 cups;
salt - 3.5 teaspoons (no peas).

Optionally, you can add carrots - 0.3-0.5 kg (it turns out more classic taste dressing) and one chili for piquancy.

Preparation:

I peel the washed vegetables (you can even after cooking, it will go faster) and cut them into fairly large pieces.
I twist the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should be cooked in about an hour, I remove it from the heat.

It remains to put the flavored "Torchin" in jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the cans cool down (ensure smooth cooling, so as not to burst), you can try! I'm sure you will also take this recipe into service by cooking it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borsch dressing. Add pickled cucumbers - that's a batch for the pickle.

Borsch dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie foods, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare it.

Everything is brief and on the topic - look a couple of times, and remember everything. And in winter, all that remains is to chop the cabbage and potatoes. Cook a rich broth and launch our products - and the original soup is ready. Timed less than 20 minutes for me to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare blanks according to several recipes at once and then decide which one you like the most. Bon Appetit!

Borscht dressing for the winter is especially respected by those housewives who do not like to spend a long time in the kitchen. Such a preparation includes almost all the ingredients that are necessary for the preparation of a hearty first course. It remains only to cook the broth and add the dressing - that's all, the food is ready.

Fragrant, rich borscht, among other first courses, is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of the hands and the kitchen? Of course, you can, if you worry about it in advance, by making a harvest of beets and carrots for the winter in jars.

The dressing turns out to be not only tasty and very bright, but also retains most of the nutrients for which these roots are famous.

Ingredients (for 5 bottles of 700 ml):

a kilo of beets and carrots;
the same amount of tomato and onion;
320 ml refined oil;
half a cup of granulated sugar;
55 ml of table vinegar;
75 g of a spoonful of salt;
7 peas of spicy pepper;
three bay leaves;
80 ml of water.

Cooking method:

Tomatoes can be chopped with a blender or peeled and chopped with a knife.
It is better to grate beets and carrots on a regular grater or use a food processor and a Berner grater, with which vegetables can be cut into thin strips.
Onions can be chopped with a knife, minced, or you can also use the already marked grater.
Put carrots and other vegetables in a saucepan, pour half of the oil along with 1/3 of the vinegar and water, put on fire. As soon as the vegetable mass gurgles, cover it with a lid and simmer for 15 minutes.
Then put the tomatoes, pour in the remaining water and vinegar, simmer for half an hour. Add lavrushka, salt, sweetener and allspice 10 minutes before cooking.
We distribute the finished dressing in the jars along with the juice, roll it up, wrap it up and leave it indoors until it cools.

With the addition of tomato paste for the winter

If you cook borsch with tomato paste, you can safely make a preparation for the first dish for the winter with it.

However, it is important that the tomato paste is high quality and thick.

Ingredients:

1 kg of beets and carrots;
550 g onions;
a pound of sweet pepper;
420 ml tomato puree;
260 ml refined oil;
five tablespoons of sweet sand;
three tablespoons of salt;
80 ml vinegar.

Cooking method:

Grind onions and root vegetables in any way - on a regular grater, a Berner grater or by means of a meat grinder.
Bell peppers can be cut into cubes.
Pour half the oil into the pan. First, put the beets in it along with half the vinegar, after three minutes we send the carrots there. Simmer the food for three minutes, then add the onion and after another three minutes the bell pepper.
Once the last vegetable has gone into the pot and five minutes have passed, you can add tomato paste, salt, sugar and pour in the remaining oil.
After 25 minutes, lay out the vegetable dressing in the jars, roll it up, wrap it up and wait for it to cool in a dark place.

The most delicious recipe "Lick your fingers"

Ingredients:

2.5 kg of beets;
800 g of tomatoes;
350 g sweet pepper fruits;
300 g onions;
130 g garlic;
1.5 cups refined oil;
half a glass of vinegar essence;
3.5 tablespoons of sugar;
two tablespoons of salt;
half a bitter pepper.

Cooking method:

Pour a third of the oil into a deep saucepan, put the onion cubes and fry until the vegetable becomes soft.
Three beets on a grater, cut the pepper into strips, and chop the tomatoes with a blender.
Add tomato puree, beets and finely chopped hot peppers to the onion. Sprinkle everything with salt, sweetener, pour in the rest of the oil and simmer for an hour.
Then add the sweet pepper with chopped garlic and prepare the dressing for another 20 minutes. Pour in vinegar a couple of minutes before cooking.
We roll up the hot dressing in sterilized containers, wrap it up and insist for a day.

Dressing for borscht with cabbage in cans

Borscht dressing with cabbage for the winter is a great way to preserve the flavor, aroma and vitamins of summer vegetables. At the same time, in winter, it will take several times less time to cook borscht. Many believe that it is pointless to make such a preparation, because vegetables are sold for a whole year ... However, zealous housewives think a little differently, because in winter vegetables grow in price, and their taste is not the same.

Ingredients:

a kilo of beets and the same amount of tomato;
0.5 kg of carrots and bell pepper;
0.5 kg of onions and cabbage;
130 ml of vegetable oil;
a spoonful of salt and sugar;
seven garlic cloves;
three tablespoons of tomato puree.

Cooking method:

You can cut the vegetables as you used to arrange them for borscht. It is convenient to cut the onion into cubes, and the pepper into strips. It is better to remove the skin from the tomatoes and chop the pulp arbitrarily. Just slice the garlic with a knife. Three beets on a grater. Shred cabbage.
Put the onion in a saucepan with butter, fry it for five minutes, then add the carrots. After another five, put the pepper along with the tomatoes and simmer a little more.
After that, put the beets, season the composition with salt, vinegar and sugar. Stir and simmer the dressing for half an hour.
After this time, lay the cabbage with garlic and tomato paste. We simmer the mixture for another ten minutes, then put the hot vegetable mass in jars, roll it up and wrap it with a blanket.

How to cook without vinegar

Dressing for borscht is a very convenient preservation for the winter. Especially when you need to quickly cook the hot first.

Many do not like such preparations because of the vinegar present in them, but you can prepare borsch dressing for the winter without it.

Ingredients (for 6 x 500 ml jars):

1.7 kg of beets;
850 g carrots;
850 g bell pepper;
450 g onions;
750 g tomato;
half a glass of oil;
two tablespoons of granulated sugar;
1.5 tablespoons of salt.

Cooking method:

Let's start with tomatoes. We peel them, three on a grater or grind them with a meat grinder. We send the tomato puree to the pan along with salt and simmer for 20 minutes.
Then, with an interval of three minutes, lay the rest of the vegetables in the following sequence: first grated carrots, then cubes of sweet pepper, and then chopped onions.
Three beets on a grater and put in a frying pan. Pour oil and a spoonful of lemon juice, simmer for five minutes, and then transfer to a saucepan with the rest of the ingredients. Pour in the remaining oil and simmer the almost finished composition for another ten minutes.
We distribute the finished dressing in sterilized jars, roll it up, wrap it up and, after cooling, store it in a cool place.

With tomatoes in a slow cooker

It is easy to make a preparation for borscht from any vegetables, but the main thing is that tomatoes and beets must be present in it. It is they who give the borsch a bright, rich color and aroma.

Ingredients:

1.6 kg of beets;
2.2 kg tomato;
three tablespoons of vegetable oil;
30 g sugar and salt to taste.

Cooking method:

Pass the beets through a grater, and grind the peeled tomatoes with a blender.
Pour oil into the bowl of the kitchen appliance, spread the beets and fry the vegetable in the "Fry" mode for ten minutes.
Then put the tomato puree, and as soon as the vegetables boil, add salt and sweetener. We select the "Extinguishing" option and set the timer for 1 hour and 15 minutes.
Put the vegetable dressing in prepared containers, close and cover tightly, leave overnight. We store no more than 5 months in a cool place.

Borsch dressing for the winter with beans

Many housewives use beans in the preparation of borscht. This ingredient makes the dish rich and high-calorie, and can even replace meat. The recipe for this dressing will be especially appreciated by vegetarians and fasting people.

Ingredients (for 8 cans of 0.5 liters):

one and a half kilos of beets and a tomato;
a pound of onions, peppers and carrots;
260 ml odorless oil;
320 g beans;
95 ml vinegar;
half a glass of sweet sand;
a spoonful of salt.

Cooking method:

Fill the beans with cool water and leave overnight. Then we change the water and cook the beans until tender.
Grind the beets and carrots on a grater, chop the onion into cubes, cut the pepper into strips, and grind the tomatoes with a blender.
In a deep saucepan with butter, we begin to prepare the dressing. First, lay out the grated tomatoes, and as soon as they boil, put in the beets and pour in half of the vinegar so that the vegetable does not lose its rich color.
After ten minutes, add the carrots and onions, and after another ten minutes, add the peppers, beans and all the loose ingredients. We simmer vegetables for 20 minutes. A couple of minutes before cooking, pour the remaining half of the acetic acid.
We put the vegetable dressing in the jars, close, wrap it up, cool it and store it in any room.

Ingredients:

230 g sorrel;
320 g beet tops;
60 g dill.

Cooking method:

Grind the dill, tops and sorrel, put in a saucepan, add a spoonful of salt, pour a glass of water and send to the fire.
Cook the herbs for seven minutes and then just put them in the jars. We roll up the blanks and store in a cool place.

For borsch dressing, use only young, juicy and bright vegetables with thin skin. Only in this way will your workpiece turn out to be healthy, tasty and aromatic.

When vegetables and herbs are salted, they retain a lot of vitamins until spring. I have been preparing vegetables in this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, put 1 - 2 tbsp. l. fragrant dressing. You just need to remember to add a little less salt to the dish later.

500 g tomato;
500 g onions;
500 g carrots;
500 g sweet pepper;
300 g parsley;
500 g of salt.

Preparation:
Grate the carrots on a coarse grater. Cut the onion and pepper into thin strips. Remove the skin from the tomatoes and chop too. Finely chop the greens. (The recipe says more greens than the photo. It's just that I didn't have much greens this time).
Add salt - 400 g, and mix everything. After 10 minutes, put the dressing (the released juice too) into the jars and cover with nylon lids.
The dressing keeps well at room temperature.
From the indicated amount of vegetables, 4 cans of 0.5 liters were obtained.

Borsch dressing.

2 kg of beets
250 g onions
750 g tomato
250 g sweet pepper
1 head of garlic
100 g sugar
100 g vinegar 9%
250 g vegetable oil
1 tbsp. l. salt
dill, parsley (optional)

Cut the tomatoes, peppers and onions into cubes (if you wish, you can grind them in a blender or turn them in a meat grinder - this is not important). Three raw peeled beets on a coarse grater.
Put everything (EXCEPT GARLIC !!!) in a saucepan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring occasionally.
While everything is stewing, we wash and sterilize the jars and lids.

After 40 minutes, squeeze the garlic into a saucepan and simmer for another 10 minutes, also stirring occasionally.
ALL! Arrange in banks and roll up. We wrap the banks in warmth until morning.
The output of the finished product from the specified amount of vegetables is 2.5 liters.

Vegetable dressing with celery

It took me about 2 liters of cans:
12-15 medium carrots
1.5 kg pepper
6 large onions
a bunch of dill, parsley
1/4 celery root, or stem, or none at all
2 heads of garlic
coarse salt about 200 g

Grate the carrots on a coarse grater, finely chop peppers, onions, herbs, celery in thin strips, garlic in a thin plate, sprinkle everything with salt, mix, let stand for 30 minutes (to extract juice).
Put in clean jars together with juice, tamping a little, close the lids and in the refrigerator, it is stored very well and lasts for a long time.
When preparing broths, be careful with salt, since the dressing is salty, I don’t salt the broth, add a couple of tablespoons of dressing, and then I’m guided to add salt or not.

Mushroom hodgepodge

For 10 cans of 0.5 l each:
1 kg of cabbage
1 kg of tomatoes,
1 kg of carrots,
0.5 kg of onions,
2 kg of mushrooms, boiled in salted water,
0.3 l of vegetable oil,
3 - 4 bay leaves,
bitter and allspice pepper, salt to taste.

Chop the cabbage, three carrots on a coarse grater, cut the onion into strips, cut the tomatoes into pieces. Saute onions and carrots, add cabbage, oil, salt and simmer over low heat for 20 - 25 minutes.
Then add mushrooms to the vegetables, simmer until tender (10 - 15 minutes).
Add bay leaf, bitter and allspice 3 minutes before cooking. We lay everything hot on the banks and roll it up.

Beet leaf soup dressing

300 g beet tops;
200 g sorrel
50 g of dill greens,
200 ml of water,
25 g of salt.

Chop the beet tops, salt, add sorrel, dill, mix, add water and cook for 5 minutes after boiling. Then put in jars, roll up, store in the cold.

Soup dressing

1 kg of onions
1 kg of sweet peppers (red and yellow),
3 kg of tomatoes,
1 kg of carrots,
0.5 l of sunflower oil,
0.5 tbsp. salt, herbs.

We pass the vegetables through a meat grinder or grind in a food processor, mix with salt, oil and cook over low heat for 30 minutes (after boiling). Add chopped herbs 10 minutes before the end of cooking. While hot, lay out in sterilized jars (preferably 0.5 l each) and roll up.

Harvesting for borscht with beans

Borsch dressing with beans prepared for the winter will provide you with delicious borscht. This dressing is suitable not only for borscht, it can be eaten like a salad.

5 kg tomato
1.5 kg beans
2.5 kg beets
1.5 kg of carrots
1 kg of onion
1 kg bell pepper
5 tbsp. l. salt
400 ml vegetable oil
250 ml vinegar 9%
greens (parsley, dill)

Twist the tomatoes in a meat grinder, three beets and carrots on a coarse grater, onions in half rings, and pepper - in strips. Boil the beans until almost cooked.
We put everything in a large saucepan, add salt, vegetable oil. Vinegar and herbs are at the end.
Cook for 40-50 minutes, after boiling.
We put the hot gas station in jars, roll it up and under the "fur coat".

Seasoning for winter okroshka

The seasoning is preserved until the next harvest. It can be used not only in okroshka, but also in salads.

200 g horseradish
300 g of dill greens,
350 g fresh cucumbers,
150 g of salt.

Three horseradish roots on a fine grater, finely chop the dill, rub the cucumbers on a coarse grater. Add salt to the chopped vegetables, mix everything thoroughly. Put the seasoning in jars, close with nylon lids and store in the refrigerator.

Pickled pickle seasoning

I cook 1 kg of pearl barley for 2 hours. I add by:
1 kg of carrots, onions, tomatoes,
3 - 4 pcs. bell and hot peppers,
a head of garlic
2 tbsp. l. tomato paste

Cook until vegetables are cooked.
4 tbsp. l. salt,
2 tbsp. l. Sahara,
2 tbsp. l. 9% vinegar
1 tbsp. sunflower oil.

At the end of cooking, pickled cucumbers 1 kg or less.
I pour it for another 20 minutes and roll it into the banks.

Seasoning for pickle with fresh cucumbers

Ingredients:
3 Kg FRESH cucumbers
1 kg of carrots
1 kg of onion
0.5 l tomato paste
250 g sugar
200 ml vegetable oil
4 tbsp. l. salt
500 g boiled pearl barley
100 g 9% vinegar

Grate cucumbers and carrots on a coarse grater, cut onions into half rings.
Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, salt in a saucepan. Cook for 40 minutes. After 40 minutes, add the boiled pearl barley, and after another 5 minutes, pour in the vinegar.
Pour everything into sterile jars and roll up.
When you wanted soup, cook the broth, add the potatoes and 10 - 15 minutes before the end, add a jar of pickle. Very tasty and minimal hassle. You will have to tinker only once when you canning it!

Pickle with tomatoes for the winter

1.5 kg of fresh cucumbers,
1.5 kg tomato,
1 kg of carrots,
1 kg of onion
2 tbsp. l. tomato paste
2 tbsp. l. salt,
2 tbsp. vegetable oil,
1 tbsp. pearl barley,
6 black peppercorns,
5 bay leaves.

Cook for 45 minutes, add 1 tbsp for 5 minutes until tender. l. vinegar 70%, or 2 tbsp. l. 9%.

Dressing with tomato juice and cabbage

Vegetables can be fried if desired.
The acidity in the dressing is regulated by the amount of vinegar (for example, I like it sour).

1 kg tomato
300 - 500 g onions,
300 g carrots
500 g red bell pepper,
1.5 kg of cabbage,
2 tsp Sahara,
3 - 4 tsp salt,
2 tsp 70% vinegar
if desired - hot pepper.

Chop the tomatoes in mashed potatoes - in a blender or in a meat grinder.
Cut the cabbage into soup as usual.
Wash and peel onions, carrots and peppers.
Grind - chop or mince or blender.

Pan with tomato juice and put the rest of the vegetables (except cabbage) on the fire. When the mass boils, remove the foam and add the cabbage.

Let the mixture simmer for 10 - 20 minutes on low heat. Stir frequently as the cabbage sinks to the bottom and may burn.
Add salt, sugar and vinegar.
Transfer to sterilized jars.

Cork hermetically and place under a warm blanket until it cools completely.

I hope you enjoyed it and that everything will come in handy.

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Some housewives have adapted to harvest borscht in banks for the winter. This greatly simplifies the preparation of a hot dish - all that remains is to cook a delicious rich broth, add potatoes to it and pour the contents of the can into a saucepan. An ingenious idea, and most importantly, such borscht is in no way inferior to the usual. How to cook borscht for the winter in jars of beans, will tell "Popularly about health".

Basic principles of cooking borscht for the winter

To make a delicious first course, you need to take care of its base - a fragrant dressing. It is she who gives the borsch a rich color, pleasant sweetness and aroma. What vegetables should you use for this?

1. Beets.
2. Carrots.
3. Bow.
4. Garlic.
5. Pepper.
6. Hot peppers.
7. Cabbage.
8. Tomatoes or tomato paste.

Today we will discuss how to cook borsch with beans for the winter, so we will also include legumes in the list of ingredients. Among other things, many housewives put other additives in the canning, for example, zucchini, salted green tomatoes, celery, herbs, prunes and various spices - a mixture of peppers, herbs. If you follow their example, you will get a very tasty borscht, and also healthy. What culinary "tools" will the hostess need?

1. Knife.
2. Grater.
3. Garlic press.
4. Board.
5. Stewpan.
6. Sterilized jars with lids.

When everything you need is at hand, you can start canning.

Cooking borscht with beans for the winter in jars with pepper

Take 250 grams of large beans (preferably selected from sweet varieties), three hundred grams each of peppers, onions, and carrots. You will also need 2 kg of fresh tomatoes, 500 g of cabbage, sugar - 4 tbsp. l., and half the salt, vinegar - 4 tbsp. l., 100 ml of vegetable oil.

Even in the evening, you need to soak the legumes so that they cook faster in the morning. Just rinse them and place them in a bowl of cold water. In the morning, drain the water and boil the beans until soft. Now let's get to the vegetables. Clean crops, wash. Be sure to remove the seeds from the pepper. Chop onions, carrots with a knife. Cut the pepper into thin strips. Tomatoes should be twisted in a meat grinder, turning into gruel, along with garlic. Cut the cabbage thinly so that it looks beautiful in the finished dish.

Pour oil into a saucepan, send the carrot-onion mixture there, fry until soft. Add pepper to the vegetables, fry for a few more minutes, then fill everything with tomato and simmer for 20 minutes. Now add cabbage, salt, sugar, and, if desired, some other spices, for example, pepper mixture or herbs. We cover the future borscht with a lid, let it simmer for another 10 minutes. Now it's time to pour the vinegar and the beans into the stewpan. After mixing, evaluate the taste of the piece. If you need a correction, add a little more salt or sugar. Place the lid back on the pot. After 5 minutes, you can pour the borscht into jars and twist. After checking that the seaming is done correctly, leave the cans upside down, wrap them well with something warm. We let it cool, and only then we take it away for storage.

Borscht with beans for the winter with beets

Almost all people love beetroot - it is beautiful, rich red, with a pleasant sweetish taste. Right now, you will learn how to prepare it for the winter. So take necessary products in the specified quantity: beets - 1 kg, onions and carrots - 500 g each, garlic - head, beans - 400 g, tomatoes - 2 kg, white cabbage - 1 kg, hot pepper - 1 pod. You will also need 100 ml of oil, 6 tbsp. l. sugar and 2 tbsp. l. salt, vinegar - 60 ml.

Soak the beans in cold water overnight. In the morning, cook it until cooked and, after draining the water, leave it on the table for now. Prepare vegetables for processing - wash, peel. Chop the onion heads finely. Grate the carrots and beets with a coarse grater. Mash the garlic, hot peppers and tomatoes with a meat grinder. Peel the cabbage from the upper wilted leaves and chop into small strips.

Pour oil into a saucepan, begin to fry the onions and carrots. When the vegetables are soft, add the beets to them, fry everything together again. Next, pour the tomato here, add salt and sugar, mix. We simmer vegetables for a quarter of an hour. Then we send the cabbage to the pan, simmer for another 10 minutes (always under the lid).

Add the beans, and five minutes after boiling again, add the vinegar. At this stage, you can put any greens to taste - dill for flavor or parsley. If you like, spice up the dish with herbs. After boiling everything together for another 5 minutes, pour the borscht into the jars. We twist the blanks, turn them over, leave them in the room, wrapping them in a warm blanket. In this form, the borscht with beans should cool down.

It is not difficult to cook borscht for the winter with beans in jars. It is cooked in the same way as usual, it just does not contain potatoes. You will not make a mistake if you act in the usual way when cooking borscht. The main thing in canning is to achieve full readiness of the constituent ingredients, put them out well. And another important condition for preserving the workpieces is the preliminary sterilization of the cans. If you neglect this rule, cans can swell due to microbes that have got inside, then all efforts will be in vain. Add whatever you like to borscht with beans, adjust the sweetness and acidity to your liking, and you will succeed.

Borsch dressing for the winter with beans - recipe with photo:

In addition to the fact that our dressing will contain a minimum set of vegetables for borscht, it will include ready-made boiled beans. Agree, it is very convenient and with such a dressing it will be elementary simple to quickly cook borsch even with a limited amount of time. Traditionally, it is necessary to soak the beans overnight to allow them to absorb moisture. Take any beans for making borsch dressing for the winter - from the smallest to large beans, sugar or semi-sugar, white or red, whichever you prefer. The beans will swell one and a half to two times overnight, the water in which they have been soaked must be drained. Put the beans in clean, new water on the fire and boil until tender. Do not digest!

While the beans are boiled in water, you need to prepare the rest of the vegetables for dressing - tomatoes, bell peppers, beets. Cut the tomatoes into halves, cut out all unnecessary, greenish or unripe parts, place near the stalk. Scroll in a meat grinder or food processor directly with the peel and seeds.

Put the twisted tomato pulp to a boil in a large saucepan. After boiling, fix the juicing time on low heat - 10 minutes.

Cut sweet peppers, peeled from seeds and stalks, into medium pieces.

Peel the beets and grate coarsely.

When the tomato mass boils for 10-15 minutes - send the sweet pepper, boil with the pepper for 5 minutes.

Put the beets to the tomatoes and peppers, stir and again set the boil time - 5 minutes.

Immediately add butter, sugar and salt to the pan with the beets.

While we were preparing the vegetable base, it was time to drain the water from the finished beans. We would like to draw your attention to one important point: the beans should not disintegrate, its shell should completely keep its shape, therefore, if you are afraid to overexpose it in boiling water, you can boil it until half cooked. The beans will then be in the hot dressing, then you will use the dressing to cook the borscht and, eventually, the beans will gradually reach the required readiness in the final dish.

Put the boiled beans in the borsch dressing, mix.

Pour vinegar into the mass from the following calculation: for 1 liter of finished dressing - 2 tbsp. vinegar. In our case, it took 8 tbsp for 4 liters of borsch dressing. tablespoons of 9% vinegar. Boil the borsch dressing with vinegar for another 10 minutes.

We lay out in small jars or liter cans(dry, sterilized), cork with lids.

Such a dressing for borscht is perfectly stored in a closed room; store an open can only in the refrigerator.

Borsch dressing with beans for the winter is ready!

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