Borscht dressing is incredibly convenient preservation, and besides, if prepared correctly, it is also very tasty. This dressing will save you in cases when you have no desire to cook or you do not have the necessary products at hand, and all households demand delicious borscht.
Recipe for dressing for borscht with cabbage
You will need:
- a kilogram of cabbage;
- a kilogram of beets;
- a kilogram of tomatoes;
- a kilogram of onions;
- two kilograms of carrots;
- two tablespoons of salt;
- 1/2 cup sugar;
- a glass of vegetable oil;
- a glass of 6% vinegar.
Rinse all vegetables thoroughly, peel and cut: tomatoes - into slices, onions - in half rings, cabbage - into strips, grate beets and carrots on a coarse grater. Put the chopped vegetables in a saucepan, put all the spices (except vinegar) to them, then close the pan with a lid and put on fire. As soon as the contents of the pan boil, reduce heat to low and simmer for 10 minutes, then add vinegar and leave on the stove for another 15 minutes. The dressing for borscht is ready, now it can be put into sterilized jars, rolled up and stored in the refrigerator or any other cool place.
Dressing for borscht for the winter: a recipe
You will need:
- a kilogram of tomatoes;
- a kilogram of carrots;
- 1.5 kilograms of beets;
- 150 grams of garlic;
- a kilogram of onions;
- a bunch of greens (dill, parsley);
- 150 grams of salt;
- 160 ml of 9% vinegar;
- 300 grams of sugar;
- 300 ml of vegetable oil.
Wash the vegetables, peel and chop (chop in any order). Rinse greens and chop finely. Pass all vegetables through a meat grinder, then grind in a blender. Add salt, sugar, oil and vinegar to the resulting puree, mix thoroughly, then cover the mass with a towel and leave for a couple of hours (it must be infused). After a while, put the filling in sterilized jars and sterilize them together with the filling within 20 minutes. Roll up the jars with lids, let cool at room temperature and store in a cool place.
Dressing for borscht with beans
You will need:
- two kilograms of cabbage;
- a glass of beans;
- a kilogram of tomatoes;
- 500 grams of onions;
- a kilogram of beets;
- 500 grams of carrots;
- 10 teaspoons of salt;
- a tablespoon of sugar;
- a glass of vegetable oil;
- 8-10 pieces of sweet peas;
- four bay leaves.
Fill the beans with water and leave for 10-12 hours. Wash and peel vegetables. Grate carrots and beets, put them in a saucepan and simmer for 20 minutes, adding a tablespoon of oil. Chop the rest of the vegetables, grind them with spices (it is advisable after that to leave them for a few minutes so that they give juice), transfer to a stewpan to the carrots and beets, add the washed beans (they must be washed thoroughly so that the water at the end of the washing is clear), stir, cover with the rest of the oil and simmer for about 40 minutes over low heat. Over time, pour vinegar into the dressing, boil, cool a little and put in pre-sterilized jars, roll up the lids.
