Dressing for borscht for the winter with beans: 6 step-by-step cooking recipes

In the summer it is not difficult to cook delicious borscht. Fresh carrots, beets, cabbage and other seasonal vegetables are available in abundance in your garden. In the cold season, unfortunately, this is not the case, but no one will distinguish borscht from the summer version if you use your own preparation. Ready dressing with beans for borscht for the winter will only need to be taken out of the refrigerator, added to the meat broth, and you get a surprisingly tasty dish.

Ingredients for preparing borscht with beans for the winter

Such dressing options are ideal even for lean borscht.

Basic components for 4L, as follows:

• boiled beans - 400 g;
• beetroot - 800-1000 g;
• tomatoes - 2 kg;
• sunflower oil - 1 cup;
• acetic essence 9% - 90 ml;
• s alt - 2 tbsp. l;
• granulated sugar - 3 tbsp. l.

You can also add black pepper or other spices to your liking.

Recipes and rules for making dressing with beans

Pre-boil the beans until half cooked. Before that, pour it with water, let it stand for 8-10 hours.

Classic

When all the ingredients are prepared, you can proceed:

1. Scroll the tomatoes with a meat grinder or chop with a blender.
2. Put the tomato paste into a saucepan, put on the stove.
3. When it boils, simmer for 10 minutes.
4. Chop the peeled beets, send to the tomatoes.
5. Pour in oil, add s alt and sugar.
6. Put half-cooked beans into a saucepan with dressing.
7. Add vinegar.
8. Boil for about 7-10 minutes more.

Pour the finished dressing into jars, tighten the lids, wrap, leave for a day.

With beets, carrots and tomato paste

There is another simple recipe with beetroot that uses tomato paste.

For this option, you need to take the main components listed above, except for tomatoes, and additionally:

• carrot - 800 g;
• onion - 3-4 pieces;
• tomato paste - 420 ml;
• garlic, not very large - 1 head;
• hot pepper - 1 pod.

Cooking process:

1. Chop the root vegetables into strips.
2. Chop the onion, garlic, hot pepper, boil the beans separately.
3. Put the vegetable mixture into a saucepan, put to boil, adding sunflower oil, tomato paste, granulated sugar with s alt.
4. When it boils, cook for about 30 minutes.
5. Add vinegar, after 5 minutes remove the pot with the vegetable mixture from the stove.

Pour into jars, pre-sterilized, to the brim, roll up.

Recipe for freezing for the winter with beets and carrots

Not everyone likes to roll up cans, for such people there is a special recipe for frozen dressing. Vinegar is not used here.

Required products are the same as in the first option, plus:

• carrot - 500 g;
• medium onion - 3 pieces;
• tomato paste (ketchup) - 8 tbsp. l;
• water - ½ cup.

Cooking:

1. Fry the diced onion in a pan until golden brown, remembering to add oil.
2. Coarsely grate the root vegetables, put in a saucepan, put to stew.
3. Dissolve ketchup in water, add to vegetables.
4. Send beans to the stewpan.
5. Simmer for about 20 more minutes.
6. Remove the saucepan from the stove, add the fried onions.

When the dressing has cooled down, put it in small plastic containers, send it to the freezer.

Very tasty borscht dressing with bell peppers

The bell pepper will give this recipe an original flavor and piquancy.

Necessary products for making seasoning are the same as in the classic version, plus:

• red bell pepper - 500g;
• carrot - 1 kg;
• onion - 500 g.

How to cook:

1. Cut vegetables into strips, onions into half rings.
2. Chop tomatoes without skin.
3. Put the beets in a saucepan, sprinkle with sugar, wait until the juice starts, simmer for 20 minutes.
4. Onions with carrots, add beans and other vegetables, simmer for 10 minutes, when it boils, add beets.
5. S alt and cook for another 5 minutes.

Fill the jars with the mixture, pour 1 tsp into each. vinegar. Warm open jars in the oven at a temperature of 100-120 degrees for about 5 minutes. Roll up, wrap up without turning over

With cabbage

It's like a classic dressing, plus extra ingredients:

• cabbage - 1 small head;
• carrot - 1 kg;
• bell pepper - 1 kg;
• onion - 0.5 kg;
• water - 1 cup.

Cooking:

1. Cut the tomatoes and onions into slices.
2. Grate root vegetables on a coarse grater.
3. Heat sunflower oil in a saucepan, sauté the onion until golden.
4. Add tomatoes with carrots, s alt, cook for 20 minutes.
5. Send beets to tomatoes with onions and carrots, after 10 minutes put chopped cabbage.
6. Simmer a little, put peppers and beans in a saucepan, season with vinegar, add water if necessary.
7. Wait for 2 minutes to boil.

Distribute the dressing among the banks, tighten.

With tomatoes and peppers without vinegar "Lick your fingers"

He althy and tasty recipe without the use of acetic acid.

To cook it you need to take the basic ingredients, as well as:

• pepper (Bulgarian) - 1 kg;
• carrot - 1 kg;
• medium onion - 3 pieces

Cooking steps:

1. Peel and chop the tomatoes.
2. Put them in a saucepan, add s alt and sugar, simmer for 20 minutes.
3. Add chopped carrots and peppers.
4. Coarsely grated beetroot separately fry until soft, and then add to the vegetable mixture.
5. After the beets, pour the beans into the pan.
6. Keep everything together on fire for 10 minutes.

Pack the finished borscht dressing in jars, twist.

Recipe without sterilization

With this method, you do not need to pre-sterilize glass jars.

For the dressing recipe you will need beets, peppers, carrots, beans, tomatoes, oil, spices and onions, as in the previous version, and also:

• medium-sized garlic - 2 heads;
• acetic essence 9% - 6 tbsp. l.

Cooking process:

1. Chop peeled tomatoes.
2. Grate carrots with beets.
3. Chop onion with bell pepper into cubes.
4. Chop the garlic.
5. Put all vegetables in a saucepan, add s alt with sugar, oil and vinegar.
6. Infuse for 1.5 hours.
7. Stir the workpiece, arrange in jars.
8. Put the jars in a container with water, boil for half an hour - an hour.

Cover the bottom of the container with a cloth, otherwise the banks will be beaten.

Roll up the resulting dressing with lids and wrap.

Conditions and duration of storage

Rolled cans with dressing can be stored at +23…+25 degrees for 1-2 years. But if the preservation is opened, it must be kept in the refrigerator, and in order to avoid mold, the lid is smeared with mustard from the inside.

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