Are you planning to cook borscht in a jar? I wonder why? Aren’t fresh vegetables in borscht more interesting, aren’t they available all year round?.. These are tricky questions, because I cook this kind of borscht myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is an ideal option in three cases.

Who needs borscht dressing for the winter?

First case – you don’t have a store nearby where you can buy juicy beets, crispy carrots, and summer-smelling tomatoes all year round. The market is far from you, and even if it were close, it’s somehow not funny to carry a kilogram of this, half a kilo of that and another couple of grams of this (and in total it turns out to be an impossible bag). In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that you can then process them and turn them into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case – you are a terrible lazy person, trying to minimize any bodily movements associated with cooking. For you, peeling one carrot is a waste of resources. Making mud because of a small beet is like execution. That is why once a year it is worth setting aside half a day to peel a mountain of carrots, a box of beets, process a hundredweight of tomatoes, and then during the long and cold 3-4-5 winter months, leisurely reach into the pantry, take the first jar of borscht dressing you come across, and open it defiantly and lazily transfer the contents into a saucepan with broth.

Third case cannot be described. You just need to accept it as a fact and not try to understand anything: they roll borscht into a jar because that’s what their great-grandmother, grandmother and mother did. My sister and godmother also do it. And period.

So, if at least one of the three cases is yours, then my recipe will come in very handy: at the bazaars, prices for ground tomatoes smelling like the wind have just “fallen”, beets have filled with juice and become as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, take the family out to the park and start.

More details

Yield: about 6.5-7 liters.

Ingredients

• 2 kg of tomatoes;
• 3 kg beets;
• 1.5 kg bell pepper;
• 1 kg of onions;
• 1.5 kg carrots;
• a large bunch of greenery;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups sugar;
• 0.5 tsp. citric acid;
• 150 ml table vinegar;
• 0.5 liters of water.

Well, are you ready? Let's start creating and imagining.

Preparation

BEET. Let's start with it, this is the most labor-intensive. Beets, a beauty and a queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut it with a knife into long thin bars. You can, of course, just grate it, but this is not serious in relation to the beets - she is a noble lady with us, and stereotyped treatment is not encouraged with her.



CARROT. It’s simpler with carrots - washed, peeled, grated. Any size - as you like. However, you can do it in blocks and bars - but that’s if you have a couple more fresh episodes from “M.D.” or “Grace’s Anatomy.”



PEPPER. Pepper is a very simple friend: after removing the stalk, cut it into thin strips.



TOMATOES. The tomatoes, of course, should be peeled. Of course, you have to tinker, but it’s not at all difficult: make a light cross-shaped cut on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and simply remove the skin.
Cut the tomatoes into small cubes.



ONION. Clean and cut into small cubes.



GREENERY. Chop, removing stems.



Stew vegetables. Heat up the frying pan. Add a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the frying pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), add oil, heat and fry the carrots. Into the pan.

Wipe the frying pan, add oil, fry the bell pepper. Along with onions and carrots.

To ensure that the beets retain their bright, rich color, add citric acid when frying.

We wipe again, top up again. This time it was the turn of beets - and here everything is somewhat more complicated (she’s a queen, remember?). First we fry, but with the addition of citric acid (it will help maintain the bright, rich color) and sugar (the subtle caramel flavor is wonderful!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, then transfer everything to the pan with the rest of the vegetables.



Let's roll up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, bring to a boil again, after which we put the dressing into small sterilized jars (for me, 300 ml is optimal - just enough for one pan of borscht).

Cover with sterilized lids, roll up, turn over the jars and wrap in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored and used as needed.

What else is added to canned borscht dressing?

If desired, you can add cabbage to the dressing by stewing it along with all the vegetables.

In addition, the taste of borscht in a jar is perfectly complemented by the following additives:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Have delicious winter borscht! Both in a jar and in a plate.

Spring, and then summer, is the time of fresh greens, vegetable salads, grass, tops and other useful vegetation that you must definitely consume to maintain your health, youth and beauty.

I want to offer you several proven and tasty simple recipes: dressings with which you can replace harmful ones, enrich the taste of vegetable oil and give yours a unique zest and originality!

From this article you will learn:

Salad dressings - the most delicious recipes

A simple dressing for vegetable and green salads

This simple but very tasty dressing is ideal for any vegetable.

• 0.5 cups vegetable oil
• 4 tablespoons table vinegar
• 0.5 tsp sugar or powdered sugar
• and ground black pepper to taste

Pour oil, vinegar and spices into a jar, or better yet, into a salad dressing bottle.

Seal with a stopper and shake thoroughly.

A delicious and simple dressing for any vegetable is ready!

Nut salad dressing

Ingredients:

• 5 cloves of garlic
• half a glass of walnuts
• 2 tbsp vegetable oil
• 2 tablespoons table vinegar

Grind nuts and garlic in a mortar, add vinegar and vegetable oil. Dress the salad. Delicious!!!

Sour cream and vinegar dressing

Ingredients:

• 100.0 sour cream
• ¼ cup table vinegar
• 1 tsp powdered sugar
• salt and pepper to taste

Mix everything, add spices and season or salad with eggs.

Mustard dressing

Ingredients:

• ¼ cup vegetable oil
• 1 tbsp prepared mustard
• ¼ cup table vinegar
• salt and pepper to taste

Mix oil with mustard, add vinegar and spices.

Georgian gas station

Ingredients:

• 3 cloves of garlic
• 1 tbsp dill
• 1 tbsp parsley
• 1 tbsp green onions
• salt, vinegar, vegetable oil to taste

Grind the garlic and herbs thoroughly in a mortar until smooth, dilute with hot water to the consistency of thick sour cream, add salt, vinegar, and vegetable oil.

Salad dressing replacement for mayonnaise

This amazingly tasty and very healthy dressing will perfectly replace mayonnaise in any vegetable salad.

• ½ cup natural yogurt without additives
• 1 tbsp finely chopped onion
• 0.5 tsp wine vinegar
• red pepper on the tip of a knife

Mix everything and season the salad.

Salad dressing replacement for mayonnaise 2

Ingredients:

• Half a glass of sour cream
• 1 tsp prepared mustard
• 1 tbsp vegetable oil
• 2 cloves of garlic
• salt, sugar, lemon juice to taste

Mix sour cream with mustard and vegetable oil. Add chopped garlic and spices.

These simple and delicious vegetable salad dressings are very easy to prepare, they consist of simple and affordable ingredients, so you can safely use them.

How to Make Salad Dressings from a Celebrity Chef!

And another interesting video about salad sauces

Try it and share your feedback!

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Alena Yasneva was with you, be healthy and take care of yourself, eat right!

Word gas station comes from the verb “to fill.” The first gas stations appeared in ancient times. For example, in China, more than 5 thousand years ago, variations of soy sauce were used to dress salads. But in Ancient Babylon and Egypt, greens and vegetables were doused with vinegar and vegetable oil mixed with various spices before serving.

In general, gas stations can be divided into three main groups. These include liquid dressings, creamy dressings and sweet sauces. The former are often prepared using juices, vegetable oil and vinegar. Sometimes vinegar is replaced with lemon juice or wine. It is worth remembering that it is better to prepare dressings based on vinegar and vegetable oil before serving, as they quickly separate. The second group includes all thick dressings, for example, mayonnaise, sauces based on sour cream, cream, etc. Thick dressings are best prepared in advance. Sweet dressings are used for fruit salads and various desserts.

Bomb recipes for dressings for borscht, soups, solyankas and rassolniks for the winter

Dressing for borscht, soup and other dishes

When pickling vegetables and herbs, they retain many vitamins until spring. I have been preparing vegetables this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, add 1-2 tablespoons of aromatic dressing. Just remember to salt the dish a little less later.

Ingredients:

• tomatoes - 500g;
• onions - 500g;
• carrots - 500g;
• sweet pepper - 500g;
• parsley - 300g;
• salt - 500g.

Preparation:

Grate the carrots on a coarse grater.

Cut the onion and pepper into thin strips.

Peel the tomatoes and chop them too.

Finely chop the greens. (The recipe calls for more greens than in the photo. I just didn't have enough greens this time.)

Add salt (if “extra” then 400g) and mix everything. After 10 minutes, pour the dressing (the juice that has been released) into jars and cover with nylon lids.
The dressing keeps well at room temperature.

The specified amount of vegetables yielded 4 cans of 0.5 liters each.

Borscht dressing

2 kg beets
250 gr. Luke
750 gr. tomato
250 gr. sweet pepper
1 head of garlic
100 gr. Sahara
100 gr. vinegar 9%
250 gr. rast. oils
30 grams of salt (tablespoon)
dill, parsley (optional)

Cut the tomatoes, peppers and onions into cubes (if desired, you can grind them in a blender or grind them in a meat grinder - it doesn’t matter)

Three raw peeled beets on a coarse grater...

Put everything (EXCEPT GARLIC!!!) into a pan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time...
While everything is stewing, wash and sterilize the jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer for another 10 minutes, also stirring occasionally.

ALL! Place into jars and roll up. We wrap the jars in warmth until the morning.
The yield of the finished product from the specified amount of vegetables is 2.5 liters.

Vegetable dressing with celery

For 2 liter jars it took me approximately:
12-15 medium carrots
1.5 kg pepper
6 large onions
bunch of dill, parsley
a quarter of celery root (can be replaced with a stalk, or without it at all, depending on your preference)
2 heads of garlic
coarse salt about 200 grams
Grate the carrots on a coarse grater, finely chop the peppers, onions, herbs, celery into thin strips, garlic into thin strips, sprinkle everything with salt, mix, let stand for 30 minutes (to release the juice)
Place in clean jars along with the juice, tamp down a little, close with lids and put in the refrigerator, it stores 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, I add a couple of spoons of the dressing, and then decide whether to add salt or not)

Mushroom solyanka

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

Shred the cabbage, grate the carrots on a coarse grater, cut the onion into strips, and cut the tomatoes into pieces. Sauté onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.

Then add mushrooms to the vegetables and simmer until tender (10-15 minutes). 3 minutes before readiness, add bay leaf, bitter and allspice. We put everything hot into the jars and roll them up.

Soup dressing from beet tops

300 g beet tops
200g - sorrel
50 g dill,
200 ml water,
25 g salt.

Chop the beet tops, add salt, add sorrel, dill, stir, add water and cook for 5 minutes after boiling. Then put into jars, roll up, and 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 liters of sunflower oil, 0.5 cups of salt, herbs.

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

Preparation for borscht with beans

• Borscht 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 carrots
• - 1 kg of onion
• - 1 kg bell pepper
• - salt to taste (about 5 tablespoons)
• - 0.400 g vegetable oil
• - 0.250 g vinegar 9%
• - greens (parsley, dill)
• Grind the tomatoes in a meat grinder, grate the beets and carrots on a coarse grater, cut the onion into half rings, and chop the pepper into strips.
• Boil the beans until almost done.
• Place everything in a large saucepan, add salt and vegetable oil. Vinegar and herbs are at the end.
• Cook for 40 - 50 minutes, after boiling.
• We put the hot dressing into jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

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

• Horseradish roots - 200 g,
• 300 g dill,
• 350 g fresh cucumbers,
• 150 g salt.

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

Seasoning for rassolnik with pickled cucumbers

I cook a kilogram of pearl barley for 2 hours. I add 1 kg of carrots, onions, tomatoes, 3-4 bell and hot peppers, a head of garlic, 2 tbsp tomato paste. spoons. Cook until the vegetables are cooked. Salt 4 tbsp, sugar 2 tbsp, vinegar 9% 2 tbsp, 1 cup sunflower oil. At the end of cooking, pickled cucumbers 1 kg or less. I cook for another 20 minutes and put them in jars.

Seasoning for pickle with fresh cucumbers

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

Grate the cucumbers and carrots on a coarse grater, cut the onion into half rings.

Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, and salt in a saucepan. Cook for 40 minutes. After 40 minutes, add boiled pearl barley, and after another 5 minutes, add vinegar.

Pour everything into sterile jars and seal.

When you want soup, cook the broth, add potatoes and 10-15 minutes before the end, add a jar of pickle. Very tasty and minimal hassle. The only time you'll have to tinker is when you can it!
koolinar.ru

1kg tomatoes, 300~500g onions, ~300g carrots, 500g peeled red bell pepper (i.e. without stems and seeds), 1.5kg cabbage, 2 teaspoons sugar, 3~4 teaspoons salt, 2 teaspoons 70% vinegar, hot pepper if desired

Grind the tomatoes into a puree - in a blender or in a meat grinder.
Chop the cabbage (coarsely or finely - as usual for soup).
Wash and peel onions, carrots and peppers.
Grind - cut or pass through a meat grinder or blender.

Place the pan with tomato juice and the remaining vegetables (except cabbage) on the fire. When the mixture boils, remove the foam and add the cabbage.

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

Seal tightly and place under a warm blanket until completely cool.

I hope you liked it and everything is useful.

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

Recipes are very tasty:

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

• Soup with this borscht dressing is prepared within a few minutes;
• There is no need to dirty your hands and table, and ultimately the entire kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (end of summer, beginning of autumn), you can save your family budget;
• This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will 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. Preparing vegetables.

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

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

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

2. Fry delicious!

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

Onions can be fried together with pepper until golden brown in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. 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.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious 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 tasty dressing, let's take:

• beets – 3 kg;
• tomatoes – 2.5 kg;
• carrots – 2 kg;
• onion – 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 bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying 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 missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

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

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

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! With this easy and very tasty recipe, your borscht will be praised by the whole family.

On my website there are fresh canning recipes:

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

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing made according to a traditional recipe.

Required:

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

Step-by-step instruction:

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

A classic borscht dressing without vinegar is an ideal recipe for a housewife who cares about her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the 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 housewife and a beginner in the business can prepare it.

To prepare we will need:

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

Step-by-step instruction:

1. I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
2. I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
3. I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
4. I cut the pepper into cubes or a cutter and also add it to the pan.
5. I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
6. I simmer for another 10 minutes.
7. I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

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

1. Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

• beets - about 2 kg4
• sweet pepper, onion - 0.5 kg respectively;
• garlic - 1 clove;
• tomato juice – 500 ml;
• vinegar (either 3% or 9% is suitable - about a quarter cup, a little less);
• oil (vegetable) - 1 cup;
• sugar - 0.5 cups;
• salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (you get a more classic taste of the dressing) and one chili pepper for piquancy.

Preparation:

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

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

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

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Boil a rich broth and add our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!