Borsch for the winter: recipes for harvesting

Home billets have always been considered convenient andTasty alternative to fresh vegetables in the winter. Recipes of blanks for the winter are numerous, but especially a vegetable mixture designed for quick and easy borscht cooking. Borsch for the winter, the recipes of which mean two main dishes, with cabbage or bell pepper, is very popular among cooks. The resulting vegetable mixture in the jar is very convenient in use: you do not need to wash, clean and grind fresh vegetables, which lose most of the useful properties for the winter. This billet is a full borsch, which you just mix with meat broth, add potatoes and cook a fragrant, appetizing and healthy dish. So, consider the recipe for each such preparation for the winter, its features and useful recommendations of experienced housewives, which will help make the dish tasty and fragrant.

Borsch with Bulgarian pepper in the bank

This preparation for the winter can be prepared from surplus harvest or substandard vegetables: small beets, carrot curve and other "specimens", which it makes no sense to protect. Ingredients:

Red beet - 3 kg.
Tomatoes - 1,5 kg.
Bulgarian pepper - 1 kg.
Chili pepper - 1-2 pods
Carrots - 1 kg.
Onion - 1 kg.
Parsley or celery - 200 g.
Vegetable oil refined - 250 ml.
Sugar - 150 g.
Salt - 70 g.
Vinegar 9% - 200 ml.
Water - 400 ml.

Cooking process: This recipe does not require complex ingredients - only vegetables from the bed, vinegar and seasoning. Wash all vegetables thoroughly in clean water. Carrot and beetroot clean and grind. You can grate vegetables on a grater or pass through a meat grinder, using a nozzle with large holes. Bulgarian pepper cut in half, extract the seeds and cut into small blocks. Onion peeled, cut into small cubes. In a deep pan, preferably cast iron, with a thick bottom, pour in the vegetable oil, pour in onions and carrots, put out until the softness of the vegetables. Add the beets, pour in the water. Bring mixture to a boil and reduce heat, stew for 20 minutes. Then pour the Bulgarian pepper, add the whole chili pepper. The degree of severity of the finished dish will depend on the amount of chili added. Tomatoes cut into cubes and put in a pan to vegetables. Bring the mixture to a boil, add salt, sugar, vinegar and simmer for half an hour. Pour greens, cook the workpiece for another 10 minutes. The resulting mixture in hot form is poured over sterilized jars and rolled up with lids. Turn over the lids with lids down and cover with a warm blanket, leave to cool. Store borscht for the winter in the basement or other cool place.

Borsch with cabbage in a jar

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

Red beet - 1,5 kg.
Cabbage - 1,5 kg
Carrots - 1 kg.
Onion - 800 g.
Tomatoes - 700 g.
Garlic - 5 denticles.
Sugar - 200 g.
Salt - 120 g.
Vinegar 9% - 100 ml.
Water - 150 ml.
Vegetable oil refined - 1 glass.

Cooking process: From this amount of ingredients can be prepared about 6 liters of vegetable mix for borsch. The recipe given refers to the category of medium complexity, and the cooking process takes no more than 1.5 hours. So, as in the previous recipe, this instruction on cooking borsch in the bank begins with the preliminary processing of vegetables. Carrots and beets must be cleaned, chopped with a food processor or grated. Cut thin cabbage with thin straws, cut the tomatoes into cubes. Peel onion, cut into thin half rings. All vegetables put in a large saucepan, add water and oil, add salt, sugar and bring the mixture to a boil. Cook, stirring, 20 minutes. Then pour the vinegar, pour the diced garlic. The final preparation of the dish will take another 10 minutes. At this time, you need to sterilize the jars and lids. Sprinkle borsch on the banks, turn upside down and leave to cool. For the winter, place the blank for storage in a cool place. Simple, but very tasty and healthy vegetable mix for borscht is ready! All you need to prepare a popular first dish is to open the jar and pour in the right amount of vegetables in the meat broth. There are other recipes of this dish, differing in composition, proportions of vegetables and cooking time.