Borsch for the winter: recipes for harvesting

Homemade preparations have always been considered convenient anda tasty alternative to fresh vegetables in winter. There are many recipes for winter preparations, but a vegetable mix designed for quick and easy preparation of borscht stands out in particular. Borscht for the winter, the recipes of which imply two main versions of the dish, with cabbage or bell pepper, is very popular among cooks. The resulting vegetable mix in a jar is very convenient to use: you do not need to wash, peel and chop fresh vegetables, which lose most of their beneficial properties by winter. This preparation is a full-fledged borscht, which you only need to mix with meat broth, add potatoes and cook a fragrant, appetizing and healthy dish. So, let's consider the recipe for each such preparation for the winter, its features and useful recommendations from experienced housewives that will help make the dish tasty and aromatic.

Borsch with Bulgarian pepper in the bank

This winter preparation can be made from surplus harvest or substandard vegetables: small beets, crooked carrots and other "specimens" that there is no point in saving. Ingredients:

Red beetroot - 3 kg.
Tomatoes - 1.5 kg.
Bell pepper - 1 kg.
Chili pepper — 1-2 pods
Carrots - 1 kg.
Onions - 1 kg.
Parsley or celery - 200 g.
Refined vegetable oil - 250 ml.
Sugar - 150 g.
Salt - 70 g.
Vinegar 9% - 200 ml.
Water - 400 ml.

Cooking process:This recipe does not require complex ingredients - just garden vegetables, vinegar and seasonings. All vegetables should be thoroughly washed in clean water. Peel and chop the carrots and beets. You can grate the vegetables or mince them using a large-hole attachment. Cut the bell pepper in half, remove the seeds and cut into small cubes. Peel the onion and cut into small cubes. Pour vegetable oil into a deep saucepan, preferably cast iron, with a thick bottom, add onion and carrots, simmer until the vegetables are soft. Add the beets, pour in water. Bring the mixture to a boil and reduce heat, simmer for 20 minutes. Then pour in the bell pepper, add the whole chili pepper. The degree of spiciness of the finished dish will depend on the amount of chili pepper added. Cut the tomatoes into cubes and place in the saucepan with the vegetables. Bring the mixture to a boil, add salt, sugar, vinegar and simmer for half an hour. Add greens, cook the preparation for another 10 minutes. Pour the resulting hot mixture into sterilized jars and roll up the lids. Turn the jars upside down with the lids down and cover with a warm blanket, leave until cool. Store the borscht for the winter in a basement or other cool place.

Borsch with cabbage in a jar

This recipe is considered the most popular,because the composition already contains cabbage - an indispensable ingredient of borscht. It should be clarified that this mixture should be prepared for the winter at the height of the harvest season - in October, when the vegetables are still fresh and full of valuable nutrients. Ingredients

Red beetroot - 1.5 kg.
White cabbage - 1.5 kg
Carrots - 1 kg.
Onions - 800 g.
Tomatoes - 700 g.
Garlic - 5 cloves.
Sugar - 200 g.
Salt - 120 g.
Vinegar 9% - 100 ml.
Water - 150 ml.
Refined vegetable oil - 1 cup.

Cooking process:From the specified amount of ingredients, you can prepare about 6 liters of vegetable mixture for borscht. The given recipe belongs to the medium complexity category, and the cooking process takes no more than 1.5 hours. So, as in the previous recipe, this instruction for cooking borscht in a jar begins with pre-processing the vegetables. Carrots and beets need to be peeled, chopped with a food processor or grated. Shred the cabbage into thin strips, cut the tomatoes into cubes. Peel the onion, cut into thin half rings. Place all the vegetables in a large saucepan, pour in water and oil, add salt, sugar and bring the mixture to a boil. Cook, stirring, for 20 minutes. Then pour in the vinegar, add diced garlic. The final preparation of the dish will take another 10 minutes. During this time, you need to sterilize the jars and lids. Pour the borscht into jars, turn upside down and leave to cool. For the winter, store the preparation in a cool place. A simple, but very tasty and healthy vegetable mixture for borscht is ready! All you need to prepare a popular first course is to open a jar and pour the required amount of vegetables into the meat broth. There are other recipes for this dish, differing in composition, proportions of vegetables and cooking time.