Freezing for borscht for the winter with beets: a recipe for dressing

Cooking borscht in winter and summer is always different. After all, in summer, fresh tomatoes, zucchini and bell pepper pods are added to your favorite dish. In winter, vegetables are expensive, and not every housewife can afford to add such ingredients to borscht. Therefore, freezing for cooking borscht for the winter has long been mastered by experienced housewives, and most of them make such a preparation immediately with beets.

Features of freezing dressing for borscht for the winter

Pre-prepared dressing significantly reduces the cooking time of your favorite dish in the winter.Now you do not need to cut vegetables, and then simmer until cooked, because everything is already provided in the dressing. The borscht preparation is simply defrosted and added to the prepared broth with cabbage and potatoes.

Important! Only fresh, raw ingredients are used to prepare the dressing.

Boiled frozen beets, suitable for salads and vinaigrettes, but do not put them in borscht.

Required Ingredients

Every housewife probably has her own signature recipe for her favorite dish. Therefore, when choosing ingredients for freezing, you should proceed from the tastes and preferences of the family. Some people add celery root or parsley to borscht, while others cannot stand their taste.

Let's consider basic freezing recipes that can be adapted at any time and add your favorite ingredients to them.

To prepare the blank, you will need the following vegetables:

Roots of carrots and beets - 0.7 kilograms each.
Tomatoes and multi-colored pods of sweet pepper - 0.7 kilograms each.
Onion heads - 0.7 kilograms.
Tomato paste.
Greens and spices added to taste.
S alt, sugar, pepper added as desired.

Advice! The ratio of different dressing ingredients is indicated approximately, each housewife adds vegetables and seasonings at her discretion.

How to freeze borsch

To begin with, the components of the dressing are thoroughly washed under running water and peeled. Seeds and partitions are removed from peppers, tomatoes are peeled if desired. For this, the vegetables are cut, scalded with hot water and the skin is removed.

Now we choose the method of grinding the ingredients. Someone likes vegetables cut into strips, and someone likes cubes. Also, often the roots for borscht are passed through a grater, and the tomatoes are chopped in a blender.

The crushed components of the workpiece are mixed, seasoned with pasta and spices, and laid out in portion bags or containers. Now the mixture for fragrant borscht is ready for long-term storage in the freezer.

If the hostess is used to adding stewed or fried vegetables to borscht, then before freezing the mixture is placed in a frying pan with vegetable oil, seasoned with spices and tomato paste, and brought to readiness. After the dressing has cooled, it is divided into portions and sent to the freezer.

Advice! For storage, send portions for one preparation of borscht, so as not to defrost the rest of the blanks.

In what container to store the workpiece

To store the workpiece, it is best to use small plastic bags with locks or special portioned containers. By packing the mixture in this way, you do not have to defrost the entire winter preparation.

Sliced vegetables release juice, which, when frozen, glues the ingredients into one big, ugly lump. To avoid such a nuisance, the first 3-4 hours the vegetables are in the freezer, the bags or containers are shaken at intervals of 1 time in 30-40 minutes. This procedure will prevent the ingredients from turning the mixture into one big lump.

Terms and conditions of storage

Store prepared dressing in refrigerators or freezers at a temperature not higher than -18 degrees. Subject to the temperature regime, vegetables in this state are stored for up to a year.If for some reason the freezer is defrosted, you should try to use the dressing as soon as possible. If the vegetables are refrozen, the appearance and taste of the ingredients will deteriorate, which will lead to the loss of useful components and vitamins.

Defrost Rules

10-15 minutes before cooking borscht, frozen vegetables are removed from the freezer and thawed. If the hostess fries the dressing before adding it to the first dish, then 5 minutes is enough to defrost. Already fried, frozen dressing is taken out of the freezer 20-30 minutes before adding it to borscht.

It is not recommended to defrost and freeze again, the workpiece is not recommended so as not to lose the appearance and taste of the ingredients.

Having prepared borscht preparation for the winter, the hostess will facilitate the process of preparing her favorite dish and significantly reduce labor costs.