Beets for the winter for borscht: 9 best recipes for harvesting how to twist

Beets are an essential component of rich and tasty borscht. Since this root crop is much more expensive in the winter season, it is recommended to make a harvest of beets for the winter for borscht. This will not only help save money, but also reduce the cooking time of everyone's favorite first course. With this method of harvesting, all useful components are preserved.

Features of preparation of blanks

In order for the borscht preparation to be fresh and nutritious for as long as possible, it is recommended to give preference to only fresh and high-quality products for cooking. The beet component should not be injected immediately, otherwise the color of the workpiece will turn out faded.

Preparation

The key to successful preservation is the correct preparation of the main ingredient and the preservation container.

Beets

Beets can be boiled in advance or cut into free-form slices and stewed with other vegetables.

Cookware

Capacities must be sterilized before preservation. To do this, the jars are left in boiling water for half an hour or put in an oven. The lids should also be sterilized.

Recipes for cooking beets for the winter for borscht

There are many options for preserving the root crop for preparing winter harvesting.

Borsch dressing with carrots

To prepare dressing in jars according to the classic recipe, you need:

• beets, tomatoes and onions - 2 kilograms;
• carrots - 4 pieces;
• odorless oil - 0.5 liters;
• sugar - half a glass;
• s alt - 4 large spoons;
• vinegar - 0.1 liters.

Cooking:

1. Cut vegetables, chop tomatoes in a blender.
2. Simmer vegetables in a deep frying pan, add oil and vinegar.
3. After boiling, simmer for twenty minutes.
4. Sprinkle s alt, sugar and add any spices to taste.

It remains only to roll up the preservation.

With carrots and tomato paste

According to this recipe, instead of fresh vegetables, tomato paste (400 milliliters) is taken. The amount of other ingredients is similar to the first recipe.Tomato paste is poured immediately into the pan, along with the rest of the vegetables. Seven minutes before readiness, you need to pour in a bite. Then the blank is packed in glass containers.

Beetroot borscht dressing with cabbage and vinegar

If you prepare such a universal preservation, you can greatly simplify the preparation of borscht. What you need:

• beets - 1.5 kilograms;
• carrot - 700 grams;
• tomatoes - 800 grams;
• cabbage - one head;
• odorless oil - glass;
• vinegar - 80 milliliters.

Cooking according to the classic recipe. First, they begin to stew the tomatoes, and then add the remaining vegetables and cabbage. After adding spices, the mixture must be kept for one hour, and then poured into jars.

No Vinegar

Canned first course dressing can be delicious without the addition of vinegar. What you need:

• tomatoes - 3 kilograms;
• lean oil - glass;
• beets - 600 grams;
• sweet pepper - 4 pieces;
• carrot - 700 grams;
• s alt - 100 grams;
• sugar to taste;
• onions - 4 pieces.

Cooking:

1. First, chop all the vegetables in the kitchen device or rub.
2. Steam the resulting mixture for twenty minutes.
3. Add oil to container. Add s alt and sugar.
4. Then simmer again for ten minutes.

Place the borscht dressing in sterile containers and roll up.

With hot peppers

For lovers of spicy dishes, you can close a spicy preparation with hot peppers. What to take:

• beets - 10 pieces;
• carrots - 7 pieces;
• tomatoes - 6 pieces;
• chili pepper - 1 piece;
• s alt - 3 large spoons;
• sugar - 2 large spoons;
• vinegar - half a glass;

Cooking:

1. Grate the beetroot into small pieces, and chop the rest of the vegetables.
2. Place the prepared ingredients in a saucepan and boil for 40 minutes. If it is cooked in a multicooker, the “Extinguishing” program is set.
3. After half an hour, add spices, add vinegar. S alt, sugar and stir.

Move spicy preservation to prepared containers.

With garlic and green tomatoes

Spicy snack goes well with sour green tomatoes. What you need:

• beets, tomatoes - 2 kilograms each;
• onion - 1 kilo;
• garlic - 7 cloves;
• sugar - 5 large spoons;
• s alt - 2 large spoons;
• vinegar - 1.5 tsp.

Everything is cut and stewed for at least an hour, but vinegar and garlic are not added yet. After an hour, vinegar is poured in, garlic is placed and boiled for another twenty minutes. After they roll up the containers.

With apples

This recipe uses the same amount of ingredients as for regular carrot dressing, with the addition of 1 kilogram of apples. The cooking scheme is also similar to the classical method. Grind the apples on a grater and add to the pan along with the beets. At the end, it remains only to spin the banks.

With beans

Recipe for a universal dressing that is both suitable for borscht and will become an addition to the dish. What you need:

• beets - 1.5 kilograms;
• tomatoes - 900 grams;
• pepper - 4 pieces;
• carrots - 3 pieces;
• onion - 500 grams;
• beans - 300 grams;
• vegetable oil - 0.3 liters;
• vinegar - 80 milliliters;
• s alt - 1 large spoon.

Cooking:

1. Boil the beans until half cooked. Grind beets and carrots. Cut the pepper and onion into strips.
2. Twist the tomatoes through the kitchen appliance. In a separate container, mix them with oil and wait for the boil.
3. Add beets, vinegar and cook for ten minutes.
4. Introduce onions, carrots and cook the same amount more. Next, add peppers and beans. S alt and sugar. After boiling, cook for ten minutes.

It remains only to pack in sterile containers and roll up.

No sterilization

This is the simplest beet harvesting option. For this recipe you will need:

• beets - 2 kilograms;
• vinegar - 50 milliliters;
• water - glass;
• peppercorns - 10 pieces;
• bay leaf - 3 pieces;
• s alt and sugar to taste.

First, prepare the marinade: mix the boiled beets with all the ingredients, cook the filling and cool. Place the mixture in jars, add a tablespoon of vinegar to each. Screw tight.

How, where and how much to store

Storage rules do not differ from other preservation, so borscht dressing is stored in a cool place.Subject to the technology, such a blank will be stored for more than one year. Small glass jars of beetroot dressing can be stored at room temperature for up to six or eight months.

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