Preparation for student's borscht for the winter. Recipes for borscht for the winter: preparations in jars with cabbage, tomatoes or tomato paste. Frozen borscht dressing for the winter

The main vegetable in borscht is beets, therefore, no matter how many variants of this preparation for the winter we come up with, beets will remain an unchanged component. Today we will get acquainted with several recipes for borscht for the winter in jars, with cabbage and tomato paste, without cabbage and without tomato paste, with beans, bell peppers, and you choose the one you like the most. I'll tell you how to seal cans so they don't spoil or explode.

It is irrational to cook winter preparations in small quantities, so we will consider the minimum volume to be a 5-liter pan, which requires approximately 5.5 kg of raw chopped vegetables to fill. The output will be either 5 liter cans or 10 half-liter, with ready-made filling.

Salt and sugar for this amount will be required at least 2 tablespoons, vinegar 9% - 100 g, vegetable oil for frying - half a glass. Spices and seasonings we put it based on personal preferences and taste preferences of household members, but Traditionally, for a 5 liter pan, it will be enough to take 3 bay leaves, 1/2 tsp each. ground black pepper, coriander, 1 tsp each. dried herbs – dill and basil. During the cooking process, the sour-sweet-salty balance is regulated independently until a pleasant taste combination is obtained.

Borscht for the winter in jars: recipes with cabbage and tomato paste

Full-fledged classic version borscht prepared for the winter will allow you to significantly save time on cooking in the autumn and winter seasons. Canned borscht You can eat it cold as an appetizer, or prepare hot first courses.

What should we take:

• Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 liter pan - 1.1 kg each (when frying and cooking, the volume will decrease to the required amount);
• Vegetable oil, table vinegar 9% - half a glass each;
• Tomato paste – 200 g;
• Salt, sugar;
• Bay leaves;
• Ground black pepper;
• Purified water - a glass.

Let's prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, and potholders.

1. We wash the carrots and beets with a stiff brush, peel the onion, and remove the covering leaves from the cabbage fork. Chop all the vegetables into thin strips.
2. Heat the oil in a deep frying pan, add the onions and carrots, fry them until golden brown, and transfer them to the pan.
3. In another frying pan, fry the beets a little, add them to the pan with the carrots and onions, and let the vegetables simmer.
4. We crush the shredded cabbage a little with our hands and sprinkle it with a little salt - this way it will reach readiness faster. Put the cabbage in a saucepan, and while the vegetables are stewing, dilute the tomato paste with water.
5. Pour into the vegetable mixture, stir, cover with a lid. Our dressing should boil for 15-20 minutes, after which we add salt, pepper, sugar, bay leaves, mix well and cook for another 10 minutes.
6. At the end of cooking, add vinegar according to the recipe and pack the borscht hot into jars, roll up the lids, turn over, and let cool.

To the piggy bank useful tips: how to close canned vegetables so that they do not spoil - carefully handle the container and also carefully prepare the vegetables - peel, wash, discard diseased and rotten specimens, keep your work area and hands clean.

Preparing borscht for the winter: a simple recipe with cabbage

To create your own signature dressings for the winter, just find out one basic recipe, and then use your imagination and take into account the taste preferences of your household. We will try a simple recipe for borscht with cabbage for the winter; the preparation turns out very tasty when cold, and even picky people eat borscht from it.

What should we take:

• Beets, carrots, cabbage, tomatoes, bell peppers in a ratio of 2:1:1:1:1 (in kilogram equivalent);
• 3 – 4 onions;
• Parsley root;
• Salt, sugar - to taste;
• Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

Let's prepare glass jars, lids, a meat grinder, a saucepan, a seamer, and oven mitts.

1. Wash the vegetables thoroughly, peel the carrots, parsley root and beets, grate them on a coarse grater, finely chop the cabbage, peel the onions and chop them finely.
2. Remove the seed chamber from the pepper, cut it into strips, and grind the tomatoes in a meat grinder.
3. Put all the ingredients in a saucepan, pour in the oil, add salt, sugar, spices and, stirring constantly, cook the vegetable mixture for 20–30 minutes, then pack it into clean, dry jars and roll up the lids.
4. Turn the jars upside down, cover, and let cool.

When tasting borscht, don’t forget about sour cream and chopped herbs!

How to make beetroot borscht for the winter

I suggest you prepare a budget version of borscht dressing for the winter. In terms of taste, it is in no way inferior complex recipes. And I will definitely tell you how to make beet borscht for the winter so that it turns out both tasty and aromatic.

What should we take:

• Beets, carrots, tomatoes, onions in the proportion: 2:1:1:1 (in kilograms);
• Salt (coarsely ground) and sugar;
• Vegetable oil (of your choice), vinegar 9% - half a glass each;
• Dried basil, dried ground garlic, pepper;
• Bay leaf.

Let's prepare clean glass jars, lids, pots, pans, a seamer, and oven mitts.

1. We wash the vegetables well, peel the onions, carrots, beets, finely chop the onions, grate the carrots and beets, finely chop the tomatoes.
2. Let's put two large frying pans on the fire, pour in oil, fry carrots and onions together in one, tomatoes in the other, as soon as they soften, add beets to them. There is no need to fry too much; the vegetables will be cooked until cooked.
3. Place the roasted vegetables in a saucepan, add salt, sugar, spices and mix well, simmer over medium heat for 15 minutes, stirring constantly so that the mass does not burn.
4. Before the end of cooking, add vinegar to the dressing and immediately pack it into hot, dry jars.
5. Seal with lids, turn upside down, and let cool.

Add to your collection of useful tips: to flavor soup dressings, add a little to the vegetable mixture during the frying stage. butter, it will give an unusually pleasant taste to the finished hot dish.

If you prepare some in the summer dried mushrooms and grind them into powder, then when cooking the first courses, just add a couple of tablespoons of mushroom powder to the broth to significantly improve the taste of the soup or borscht.

Student winter borscht with potatoes

How nice it is to open a jar of your own preparation in winter - an almost ready-made dish and eat it with some bread or cook it delicious borscht by simply adding boiling water! I will share with you a student’s recipe for lazy borscht with potatoes in jars.

What should we take:

• Beets, potatoes, cabbage, onions, carrots - equally (in kilograms);
• Sweet bell pepper – 2 pcs.;
• Tomato paste – 0.5 l;
• Vegetable oil, vinegar 9%, half a glass;
• Coarse salt and sugar;
• Dill, parsley leaves, basil, garlic cloves;
• Seasonings: ground pepper, 0.5 tsp paprika, bay leaf.

Let's prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, oven mitts, and a towel.

1. We wash the vegetables with a brush, peel them, remove the seeds from the peppers, and wash the greens thoroughly.
2. Cut the potatoes into cubes, carrots and beets into cubes, onions into half rings, peppers into small slices, chop the cabbage into strips, chop the greens.
3. Heat the oil in a frying pan, fry the onions, carrots, and peppers in succession. I always stew beets together with tomato paste or chopped tomatoes; they retain their bright color well due to the organic acids of the tomatoes. If necessary, add a little water to the beet and tomato mixture.
4. Place the cabbage and potatoes in a saucepan, add the fried vegetables, boil for 15–20 minutes over medium heat, add salt, sugar, chopped herbs, seasonings and simmer for another 10 minutes.
5. At the end of cooking, add vinegar, mix and pack into prepared jars. Seal with lids, turn over, and let cool under a thick towel.

Here's a collection of useful tips: if you want to know how to make any dish original, don't be afraid to introduce new ingredients into the recipe of vegetable dishes in small quantities: pine greens, tops of nettle stems, young sorrel leaves, garlic shoots, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinya for the winter - from the “roots and tops” of beets, and then use this preparation for cold and hot first courses.

Seasoning for borscht for the winter made from tomatoes and sweet peppers

If you have your own crop of tomatoes and peppers, you will probably want to use the excess fruit wisely. Or there are vegetables that are non-standard in shape, small, crooked, which you don’t want to pickle. For such cases, I have a recipe for seasoning with tomatoes and sweet peppers for borscht for the winter. Any fruit will be used, because... They still get crushed. Let's try to make such a simple roll-up. It is better to take half-liter containers for preservation.

What should we take:

• Tomatoes, bell pepper – equally;
• Salt and sugar - to your taste (approximately for 1 kg of finished mass - 1 tablespoon without top);
• Ground red pepper – a little to give it a slight spiciness.

Let's prepare clean, dry jars, lids, a saucepan, a seamer, a towel, and oven mitts.

1. Wash the tomatoes, grind them through a meat grinder or grind them in a blender, remove the seeds from the peppers and chop them finely. Place the pepper and tomato mixture in a saucepan, place over medium heat and cook until the formation of foam stops.
2. At the end of cooking, add salt, sugar, hot peppers. Stir and place the seasoning into jars while hot, and roll up the lids. Turn it over, wrap it up, and let it cool.

If the tomatoes are not put through a meat grinder, but simply cut and fried with pepper in oil until tender, we will get a classic frying for borscht for the winter in jars.

Canned borscht with beans

For vegetarians, legumes - peas, lentils, beans - can become a source of protein. If we prepare a dressing for borscht with beans for the winter, this dish will turn out not only tasty, but also nutritious. I think you will be pleased with this recipe.

What should we take:

• Beets, tomatoes, carrots, onions, bell peppers - equally (per kilogram);
• Beans – 500 g (white or red – depends on your preference);
• Vegetable oil, vinegar 9% - half a glass each;
• Salt (coarsely ground), sugar;
• Spices and seasonings: ground black pepper - 0.5 tsp, dried basil and dill - 1 tsp each, bay leaf.

Let's prepare glass containers, lids, a seaming machine, a frying pan, a saucepan, and potholders.

1. First soak the beans in purified water in the evening and cook until half cooked in the morning.
2. Wash the vegetables thoroughly, peel them, and remove the seeds from the peppers.
3. Grind the tomatoes through a meat grinder, grate the beets and carrots on a coarse grater, finely chop the onion and pepper.
4. Pour the tomato mixture into a deep saucepan, heat it up, add the beets, and simmer over medium heat.
5. Heat the oil in a frying pan, fry carrots, onions, peppers in succession, transfer to a pan, add beans, add salt, sugar and cook for 20 minutes while stirring, then add all the spices, mix and simmer for another 5-10 minutes.
6. At the end of cooking, add vinegar, mix and immediately pack into glass jars. Seal with lids, turn over, wrap and let cool.

Can be used canned beans, but in this case it must be added at the very end of cooking.

Delicious winter preparations are not only different pickles and jams. Try preparing both vegetable mixtures, which can easily be turned into aromatic borscht in winter, and simple seasonings for your culinary delights. To help housewives - video from detailed recipes borscht for the winter in jars, with cabbage and tomato paste, tomatoes and bell peppers.

If you succeed in any seasoning for the winter, beet preparation, be sure to share the recipes, tell us how to prepare, how to seal something healthy and tasty in jars for the winter!

By preparing borscht for the winter, you will be able to significantly reduce the cooking time for hot food and ensure it rich taste. Every housewife will appreciate the practicality of such a preparation, the composition of which can be selected individually.

How to cook borscht for the winter?

Preparation for borscht for the winter can be multi-component and represent an almost ready-made dish, or laconic in composition, including only a tomato base with a minimum set of vegetables. Each option has both its own individual characteristics and general aspects of preparation.

1. Vegetables are prepared properly and chopped into strips or cubes. The size and shape of the cut is identical to that used by the housewife when classic preparation hot.
2. Tomatoes are often used as a tomato base, but in the absence of availability, they can be replaced in proportion with tomato paste diluted in water.
3. The prepared vegetable mass is simmered with tomatoes until the slices are soft and sealed in sterile jars.
4. For storage at room conditions, the containers are additionally wrapped warmly for a day, upside down.

Dressing for borscht with cabbage for the winter

Having some prepared for future use in the pantry, all that remains is to boil the potatoes in the broth and supplement the dish with a jar of the uncorked preparation. After boiling, the finished aromatic hot dish will be completely ready for consumption. If the recipe is followed correctly, the stock is perfectly stored in the apartment, even without adding vinegar.

Ingredients:

• beets, tomatoes, bell peppers – 1 kg each;
• carrots and onions – 700 g each;
• cabbage – 1.5 kg;
• vegetable oil, salt, sugar - to taste.

Preparation

1. Tomatoes are crushed using a meat grinder or blender.
2. Sauté onions, carrots, beets and peppers in oil one by one, and transfer to boiling tomatoes.
3. Add shredded cabbage, season the mixture to taste, and simmer until the ingredients are as soft as desired.
4. Seal the borscht with cabbage for the winter in sterile jars and wrap it up.

Preparation for winter borscht from beets

When prepared in jars, it retains its fresh, saturated summer warmth and rich taste, which root vegetables partially lose over time during long-term storage. This dressing option is for lovers of hot food with sourness, which is determined not only by the presence of vinegar, but also by the number of tomatoes.

Ingredients:

• beets, tomatoes – 2 kg each;
• bell pepper and onion – 900 g each;
• oil – 1 glass;
• sugar – 140 g;
• salt – 50 g;
• vinegar – 80 ml.

Preparation

1. Chop the onion and fry in oil until transparent.
2. Sauté chopped or grated beets until soft.
3. Combine vegetables in a saucepan, add twisted tomatoes and chopped peppers.
4. Season the mixture with the ingredients from the list and boil for 20-30 minutes.
5. Sealed for the winter in sterile containers and insulated until cool.

Winter borscht dressing made from tomatoes

Home-made from ripe, fleshy tomatoes cannot be compared with store-bought tomato paste, which is often of dubious quality. The resulting dressing can be used not only for cooking hot dishes. It will improve the taste of anyone vegetable stew, roast or stewed meat.

Ingredients:

• tomatoes – 2 kg;
• garlic – 1 head;
• salt and pepper mixture - to taste.

Preparation

1. The tomatoes are twisted in a meat grinder, after peeling the fruits if desired.
2. Boil the resulting tomato for 30 minutes.
3. Add salt to taste, add garlic if desired, and heat for another 5 minutes.
4. For the winter, borscht is sealed in boiled jars and wrapped warmly for a day.

Borscht with beans for the winter

A real find in the cold will be a prepared multi-ingredient dressing for borscht for the winter with beans. You can cook a delicious hot dish with this additive in a matter of minutes, ensuring its nutritional value even without adding meat. To prepare the product, you will need a large saucepan with a capacity of at least 9 liters.

Ingredients:

• cabbage – 2.5 kg;
• tomatoes – 2 kg;
• beets – 1.5 kg;
• carrots and onions – 1 kg each;
• sweet pepper and beans – 0.5 kg each;
• water – 1 glass;
• vegetable oil – 1 cup;
• salt – 3 tbsp. spoons;
• vinegar 70% - 1 tbsp. spoon.

Preparation

1. Fry chopped onions in hot oil.
2. Add carrots and fry for a few more minutes.
3. Add twisted tomatoes and beets, add salt, and boil for 15 minutes.
4. Add shredded cabbage, boil for 5 minutes, adding water.
5. Next is the pepper turn: cut the peeled fruits into strips and place them in a saucepan.
6. After 10 minutes, add beans and vinegar, let the mixture boil, seal it in jars, and wrap it.

Borscht “Student” for the winter - recipe

Prepared according to the following recipe vegetable dressing for borscht for the winter fully covers the need for the necessary basic ingredients for hot dishes. All that remains is to add potato cubes to the broth, a jar of aromatic winter preparation and the desired student borscht with a great homemade taste is already on your table.

Ingredients:

• cabbage – 2.2 kg;
• beets – 800 g;
• tomatoes, peppers, carrots and onions – 1 kg each;
• black peppercorns – 10 pcs.;
• laurel – 3-5 pcs.;
• sugar – 50 g;
• vegetable oil – 200 ml;
• salt – 70 g;
• vinegar 70% - dessert spoon.

Preparation

1. Sauté onions and carrots in oil.
2. Add beets, peppers, grated tomatoes and simmer for 15 minutes.
3. Add cabbage, simmer the contents for 20 minutes, seasoning to taste with salt, sugar and spices.
4. Mix vinegar into the mixture, heat for a minute, roll up Student borscht for the winter in sterilized jars, insulate until it cools.

Tomato and pepper for borscht for the winter

Even if you are not a supporter of preparing vegetables for future use for hot cooking, from a tomato base homemade, with which any dish will be tastier, you will not refuse. Preparing a similar seasoning for borscht for the winter is easy, quick and without much fuss, and its practicality and versatility are obvious.

Ingredients:

• tomatoes – 2 kg;
• bell pepper – 700 g;
• salt - to taste.

Preparation

1. Washed, peeled tomatoes and peppers are twisted through a meat grinder and boiled at a gentle simmer for 30 minutes, adding salt to taste.
2. The delicious borscht dressing for the winter is sealed in sterile jars and wrapped warmly until it cools completely.

Winter borscht with green tomatoes

Preparing borscht for the winter in jars according to the following recipe will make it easier to cook hot or become an excellent appetizer for serving on your own. Vegetable composition in in this case complemented by green tomatoes, which will contribute to the taste, add the desired sourness and unobtrusive aroma.

Ingredients:

• cabbage – 1.2 kg;
• beets – 2 kg;
• green tomatoes – 1 kg;
• onion – 0.5 kg;
• garlic – 3 cloves;
• water – 1/20 cup;
• sugar and vinegar - 100 g each;
• vegetable oil – 100 ml;
• salt – 70 g;
• pepper – 1 teaspoon.

Preparation

1. Chop beets, onions and green tomatoes.
2. Shred the cabbage, combine with vegetables in one container, adding oil, water, salt and sugar.
3. Simmer the vegetable mass, stirring occasionally, for 50 minutes.
4. Stir in vinegar, pepper and garlic, boil for 5 minutes.
5. Roll the borscht into sterile jars for the winter and insulate it upside down until it cools.

Dressing for borscht for the winter without vinegar

Another recipe for winter borscht that does not contain vinegar will be presented below. The acidity of the tomatoes is enough to give the hot dish the necessary sourness. The safety of the workpiece will be ensured by the use of sterile containers and long-term self-sterilization of containers, which need to be turned over after rolling on the lids and wrapped warmly for a day or two.

Ingredients:

• beets – 1.5 kg;
• tomatoes, onions, carrots and sweet peppers – 1 kg each;
• sugar and vinegar - 100 g each;
• vegetable oil – 100 ml;
• salt – 40 g;
• sugar – 50 g.

Preparation

1. Twist the tomatoes and boil with salt and sugar for 20 minutes.
2. Add onions and carrots fried in oil.
3. Add beets and peppers cut into strips and simmer the vegetables until soft.
4. Seal the dressing in sterile containers and insulate it.

Dressing for borscht for the winter in a slow cooker

It’s especially easy to cook borscht for the winter in a slow cooker. Vegetables retain their fresh aroma, neat cut shape and at the same time acquire the desired softness. If desired, the composition can be supplemented with cabbage, and the tomatoes can be pre-peeled by immersing them alternately in boiling water and ice water for a couple of minutes.

Ingredients:

• beets, tomatoes, onions, carrots and sweet peppers – 0.5 kg each;
• sugar and vinegar - 100 g each;
• vegetable oil – 100 ml;
• vinegar – 80 ml;
• salt – 30 g;
• sugar – 70 g;
• black and allspice - 0.25 teaspoon each.

Preparation

1. Cut the onion into cubes, carrots, beets and peppers into strips.
2. Grind the tomatoes in a meat grinder, add chopped vegetables, salt, sugar, and pepper.
3. Turn on the “Cooking” or “Multi-cook” program for an hour.
4. After the signal, vinegar is poured in, the mixture is heated for another 10 minutes, and rolled into sterile jars.

Frozen borscht dressing for the winter

If there is free space in freezer The best way to prepare is to freeze vegetables for borscht for the winter. It is convenient to package the vegetable mass in ziplock bags or trays in portions for one-time cooking. The composition can be supplemented with finely chopped onion fried in oil.

Once upon a time, while still a student, I lived in a dormitory. Of course, it was the most fun and carefree time, when we could not cook for a whole week (during the day we ate in the student canteen), and in the evening, whatever God willed. But sometimes, after another trip home, jars of preserves appeared in our room, prepared by the caring hands of our mothers. That’s when we started cooking and the mind-blowing smells of homemade borscht floated through the corridors of the dorm. Little by little, our hungry neighbors gathered around us and we all ate this incredibly tasty borscht together...

I suggest preparing borscht for the winter. In winter, you open a jar of this preparation and put it in a broth with potatoes, add some greens and in about 10 minutes the noble borscht will be ready.

Recipe for making STUDENT borscht for the winter.

1. Shred 2 kg of cabbage. Grate 1 kg of carrots and 700 g of beets on a coarse grater.
2. Cut onions and tomatoes into medium cubes. bell pepper(it’s better to take green and red in half), remove seeds and cut into strips. Don't forget to rinse and clean everything thoroughly.
3. Heat the oil, pour it into the cauldron. Place onion in hot oil and fry over medium heat until golden brown. Then put the carrots and fry until they soften (5 minutes), add bell pepper, fry again for 5 minutes, then add the tomatoes. Mix everything thoroughly and simmer for another 10 minutes.
4. Now add beets and cabbage. Stir, close the lid, wait for it to boil, fire, simmer for 20 minutes.
5. Then add salt and sugar to taste and taste. Simmer for another 5 minutes.
6. At the end of cooking, pour in 1 dessert spoon of 70% vinegar essence, mix, put in sterilized jars, roll up with boiled lids, put upside down and cover with a blanket.