TOP 6 recipes for borscht dressings for the winter with beans
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-made 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 will get a surprisingly tasty dish.
Ingredients of preparation for borsch with beans for the winter
Such dressing options are ideal even for lean borscht.
The base components for 4 liters are as follows:
- boiled beans - 400 g;
- beets - 800-1000 g;
- tomatoes - 2 kg;
- sunflower oil - 1 glass;
- vinegar essence 9% - 90 ml;
- table salt - 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 legumes
Pre-boil the beans until half cooked. Before that, pour it with water, let it stand for 8-10 hours.
Classic version
When all the ingredients are prepared, you can proceed:
- Scroll the tomatoes with a meat grinder or chop with a blender.
- Transfer the tomato paste to a saucepan, put on the stove.
- As it boils, simmer for 10 minutes.
- Chop the peeled beets, send them to the tomatoes.
- Pour in oil, add salt and sugar.
- Put half-cooked beans in a saucepan with dressing.
- Add vinegar.
- Boil for about 7-10 minutes more.
Pour the finished dressing into cans, tighten the lids, wrap up, leave for a day.
With beets, carrots and tomato paste
There is also a simple beetroot recipe that uses tomato paste.
For this option, you need to take the main components listed above, except for tomatoes, and additionally:
- carrots - 800 g;
- onions - 3-4 pcs.;
- tomato paste - 420 ml;
- garlic, not very large - 1 head;
- hot pepper - 1 pod.
Cooking process:
- Chop the root vegetables into strips.
- Chop onion, garlic, hot pepper, boil the beans separately.
- Transfer the vegetable mixture to a saucepan, cook, adding sunflower oil, tomato paste, granulated sugar and salt.
- Once it boils, cook for about 30 minutes.
- Add vinegar, after 5 minutes remove the pan with the vegetable mixture from the stove.
Pour into previously sterilized jars to the edge, 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. No vinegar is used here.
The required products are the same as in the first option, plus:
- carrots - 500 g;
- medium onion - 3 pcs.;
- tomato paste (ketchup) - 8 tbsp. l;
- water - ½ cup.
Preparation:
- Fry the diced onion in a pan until golden brown, not forgetting to add oil.
- Coarsely grate the root vegetables, put in a saucepan, put to stew.
- Dissolve ketchup in water, add to vegetables.
- Send the beans to the stewpan.
- Boil for about 20 minutes.
- Remove the saucepan from the stove, add the fried onions there.
When the dressing has cooled down, put it in small plastic containers, send it to the freezer.
Delicious borsch dressing with bell pepper
Bell peppers will give this recipe an original flavor and piquancy.
The ingredients required for the seasoning are the same as in the classic version, plus:
- red bell pepper - 500 g;
- carrots - 1 kg;
- onions - 500 g.
How to cook:
- Cut vegetables into strips, onions into half rings.
- Chop the tomatoes without the skin.
- Put the beets in a saucepan, sprinkle with sugar, wait for the juice to start, simmer for 20 minutes.
- Simmer onions with carrots, add beans and other vegetables, simmer for 10 minutes, as it boils, add beets.
- Salt and cook for another 5 minutes.
Fill the jars with the mixture, pour 1 tsp into each. vinegar. Heat the opened jars in the oven at a temperature of 100-120 degrees for about 5 minutes. Roll up, wrap up without turning
With cabbage
Everything is like a classic dressing, plus additional ingredients:
- cabbage - 1 small head of cabbage;
- carrots - 1 kg;
- bulgarian pepper - 1 kg;
- onions - 0.5 kg;
- water - 1 glass.
Preparation:
- Cut the tomatoes and onions into slices.
- Grate the root vegetables on a coarse grater.
- Heat sunflower oil in a saucepan, sauté onion until golden brown.
- Add tomatoes with carrots, salt and cook for 20 minutes.
- Send the beets to the tomatoes with onions and carrots, after 10 minutes add chopped cabbage.
- Boil a little, put peppers and beans in a saucepan, season with vinegar, add water if necessary.
- Wait until it boils for 2 minutes.
Distribute the dressing among the banks, tighten.
With tomatoes and peppers without vinegar "Lick your fingers"
A healthy and delicious recipe without using acetic acid.
To prepare it, you need to take the basic components, as well as:
- pepper (bulgarian) - 1 kg;
- carrots - 1 kg;
- medium-sized onions - 3 pcs.
Cooking steps:
- Peel and chop the tomatoes.
- Put them in a saucepan, add salt and sugar, simmer for 20 minutes.
- Add the carrots and pepper cut into strips.
- Fry the coarsely grated beets separately until soft, and then add to the vegetable mixture.
- After the beets, pour the beans into the pot.
- Keep everything on fire for 10 minutes.
Pack the finished borsch dressing in cans, twist.
No sterilization recipe
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, as well as:
- medium-sized garlic - 2 heads;
- vinegar essence 9% - 6 tbsp. l.
Cooking process:
- Chop the peeled tomatoes.
- Grate carrots with beets.
- Chop the onion and bell pepper into cubes.
- Chop the garlic.
- Put all vegetables in a saucepan, add salt, sugar, oil and vinegar.
- Insist 1.5 hours.
- Mix the workpiece, arrange in banks.
- 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 cans will break.
Roll up the resulting dressing with lids and wrap it up.
Storage conditions and duration
Rolled up cans with dressing can be stored at a temperature of + 23 ... + 25 degrees for 1-2 years.But if the conservation is opened, it must be kept in the refrigerator, and so that there is no mold, the lid is greased with mustard from the inside.
