9 best recipes for harvesting beets for borscht for the winter at home
Beets are an essential ingredient in rich and tasty borscht. Since this root crop in the winter season is much more expensive, it is recommended to make harvesting of beets for the winter for borsch. This will not only help you save money, but it will also shorten the time it takes to prepare your favorite first course. With this method of procurement, all useful components are preserved.
Features of preparation of blanks
In order for the borsch preparation to be fresh and nutritious 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 to be faded.
Training
The key to successful preservation is the correct preparation of the main ingredient and the container for preservation.
Beets
Beets can be boiled in advance or cut into freeform slices and stewed with the rest of the vegetables.
Utensils
Before conservation, containers must be sterilized. To do this, the jars are left in boiling water for half an hour or placed in an oven. You should also sterilize the caps.
Beetroot recipes for the winter for borsch
There are many options for preserving root crops for preparing winter harvesting.
Borsch dressing with carrots
To prepare dressings in cans 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;
- salt - 4 large spoons;
- vinegar - 0.1 liters.
Preparation:
- Chop vegetables, chop tomatoes in a blender.
- Stew vegetables in a deep frying pan, add oil and vinegar.
- After boiling, simmer for twenty minutes.
- Pour in salt, sugar and add any spices to taste.
It remains only to roll up the conservation.
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 the same as in the first recipe. The 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 workpiece is packed in glass containers.
Beetroot borsch dressing with cabbage and vinegar
If you prepare such a universal preservation, you can greatly simplify the preparation of borscht. What do you need:
- beets - 1.5 kilograms;
- carrots - 700 grams;
- tomatoes - 800 grams;
- cabbage - one head of cabbage;
- odorless oil - glass;
- vinegar - 80 milliliters.
The preparation corresponds to the classic recipe. First, they begin to stew the tomatoes, and then add the remaining vegetables and cabbage. After adding the spices, the mixture must be kept for one hour, and then poured into jars.
No vinegar
A canned first course dressing can be delicious without the addition of vinegar. What do you need:
- tomatoes - 3 kilograms;
- vegetable oil - a glass;
- beets - 600 grams;
- sweet peppers - 4 pieces;
- carrots - 700 grams;
- salt - 100 grams;
- sugar to taste;
- onions - 4 pieces.
Preparation:
- To begin with, grind all vegetables in a kitchen device or rub.
- Put out the mixture for twenty minutes.
- Add oil to the container. Add salt and sugar.
- Then simmer again for ten minutes.
Place the borsch dressing in sterile containers and roll up.
With hot pepper
For lovers of spicy dishes, you can close the spicy preparation with hot pepper. What to take:
- beets - 10 pieces;
- carrots - 7 pieces;
- tomatoes - 6 pieces;
- chili pepper - 1 piece;
- salt - 3 large spoons;
- sugar - 2 large spoons;
- vinegar - half a glass;
Preparation:
- Grate the beets in small slices and chop the rest of the vegetables.
- Place prepared ingredients in a saucepan and boil for 40 minutes. If it is cooking in a slow cooker, the "Stew" program is set.
- After half an hour, add spices, add vinegar. Salt, sugar and stir.
Transfer the spicy preservation to prepared containers.
With garlic and green tomatoes
The savory appetizer goes well with sour green tomatoes. What do you need:
- beets, tomatoes - 2 kilograms each;
- onions - 1 kilogram;
- garlic - 7 cloves;
- sugar - 5 large spoons;
- salt - 2 large spoons;
- vinegar - 1.5 teaspoon.
Everything is chopped and stewed for at least an hour, but until vinegar and garlic are added. After an hour, pour in vinegar, add garlic and cook for another twenty minutes. After they are rolled up in containers.
With apples
For this recipe, the same number of ingredients is taken as for a regular dressing with carrots, with the addition of 1 kilogram of apples. The cooking scheme is also similar to the classic method. Apples are chopped on a grater and added to the pan along with the beets. In the end, it remains only to tighten the cans.
With beans
A recipe for a universal dressing that is both suitable for borscht and will become an addition to the dish. What do you need:
- beets - 1.5 kilograms;
- tomatoes - 900 grams;
- pepper - 4 pieces;
- carrots - 3 pieces;
- onions - 500 grams;
- beans - 300 grams;
- vegetable oil - 0.3 liters;
- vinegar - 80 milliliters;
- salt - 1 large spoon.
Preparation:
- Boil the beans until half cooked. Chop the beets and carrots. Cut the pepper and onion into strips.
- Twist the tomatoes through the kitchen appliance. In a separate container, mix them with oil and wait until boiling.
- Add beets, vinegar and cook for ten minutes.
- Add onions, carrots and cook the same amount. Next, add the peppers and beans. Salt and sugar. After boiling, cook for ten minutes.
It remains only to pack in sterile containers and roll up.
Without sterilization
This is the easiest way to harvest beets. For this recipe you will need:
- beets - 2 kilograms;
- vinegar - 50 milliliters;
- water - a glass;
- peppercorns - 10 pieces;
- bay leaf - 3 pieces;
- salt and sugar to taste.
First, prepare the marinade: mix boiled beets with all the ingredients, boil the filling and cool. Place the mixture in jars, add a spoonful of vinegar to each. Tighten hermetically.
How, where and how much to store
Storage rules do not differ from other preservation, therefore borsch 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 with beetroot dressing can stand at room temperature for up to six or eight months.
