Blanks

Borsch oil dressing

Pin
Send
Share
Send
Send


Borsch is a favorite first dish. It can be done at any time of the year, and each hostess has its own special borscht recipe and proportions of ingredients. Borscht dressing is a billet, which can greatly simplify the process of cooking borscht. Such seasonings are usually made for the winter so that the dish is richer and more palatable. This article contains the best recipes for borscht dressings.

Borschche gas station for the winter

There are many options for borsch refueling. The ingredients, their number can vary greatly, which is not surprising, because there are also many variations of borscht. The following are the two most simple, universal types of borsch seasoning.

Borschvy refueling for the winter. Recipe number 1

Recipe number 1

Ingredients:
  • Tomatoes - 3 kg;
  • Onion heads - 1.5 kg;
  • Bulgarian pepper - 1.5 kg;
  • Carrots - 1 kg;
  • Vegetable oil - ½ cup or slightly less;
  • Salt.
Cooking:
  1. Onions are peeled, diced and put in preheated in a saucepan, vegetable oil. The pot must be taken immediately large - it will prepare the dish. You need to fry the onion until it becomes transparent golden.
  2. Carrots are washed, cleaned and cut into thin straws or simply rubbed on a large grater. When the onion becomes golden, they add carrots to it and continue to fry.
  3. Bulgarian pepper is washed and cleaned, and then cut into strips. When it is sliced, it is sent to carrots, onions, and fried over medium heat before the liquid is evaporated.
  4. Chopped tomatoes are added to the vegetable mass in the pan.
  5. As soon as the mixture boils, you need to detect 15-20 minutes, then add salt and boil the dressing for another 5 minutes.
  6. The dressing is placed in washed, sterilized jars and sealed with boiled lids boiled in boiling water.

Ready-made preservation is placed under the rug with shoulders down for 6-24 hours and then retracted for storage. This borschevaya refueling costs without spoiling at room temperature or in the basement.

Interesting! Instead of vegetable oil, onions and other vegetables can be fried in lard. To taste this refill will be even better!

Recipe number 2

Borschvy refueling for the winter. Recipe number 2

This version of the dish is very simple and does not require sterilization. Banks for her best to take half a liter, enough for exactly one pan of borscht.

Ingredients:
  • Tomatoes - 2 kg;
  • Red Bulgarian pepper - 2 kg;
  • Salt - to taste.
Cooking:
  1. Vegetables are washed out. Pepper is cleared of seeds, tails, the tomato attachment site is cut off.
  2. Pepper and tomatoes are minced. The resulting puree must be salted to taste.
  3. On a small fire, the dressing is boiled for 1-2 minutes, and then poured into jars.

It is recommended to store such conservation in a cold, dark place (basement or cellar).

Dressing for borsch without sterilization

Read also these articles.
  • Breed geese Legart
  • Ovosk to check eggs
  • What can not feed the rabbits
  • Sunflower varieties

Dressing for borsch without sterilization

Borsch refueling without sterilizing cans should be stored in a cold place. Only in this case, it can stand for a long time and not deteriorate. The following recipe is suitable not only for borscht, but also for soup.

Ingredients:
  • Tomatoes - 1 kg;
  • Onion heads - 1 kg;
  • Bulgarian pepper - 300 g;
  • Carrots - 300 g;
  • Celery - 300 g;
  • Parsley - 300 g;
  • Dill - 300 g;
  • Salt - 1 kg.
Cooking:
  1. Greens thoroughly washed under running water and finely minced.
  2. Bulgarian pepper, onion, tomatoes are cleaned, washed and also finely ground.
  3. Carrots must be peeled and chopped with a blender.
  4. All ingredients are laid out in a bowl, covered with salt and mixed.
  5. The resulting mass must be packaged in washed containers and close the capron lids or roll iron.

The mass and type of green in the recipe can be changed as desired. Due to the large amount of salt, such seasoning is stored without problems and does not deteriorate for a long time.

Interesting! Vinegar in a borsch gas station extends the shelf life of the dish and makes the taste more sour. So if you want to get a sweetish dressing, vinegar is better not to put.

Borschvaya dressing with beans

Borschvaya dressing with beans

Refueling with beans is universal. You can use it for a simple borscht or lean. It gives the dish a bright color and a pleasant aroma. You can eat it separately, as a snack.

Ingredients:
  • Cabbage - 2 kg;
  • Tomatoes - 1.5-2 kg;
  • Bulgarian pepper - 1 kg;
  • Carrots - 1 kg;
  • Beans - 500 g;
  • Vegetable oil - 500 ml;
  • Sugar - 1.5 Art. l .;
  • Vinegar - 150 ml;
  • Salt - 3 tbsp. l
Cooking:
  1. Beans are soaked overnight, and in the morning they are boiled until fully cooked. After that, the broth is poured into a separate container and allowed to drain the beans.
  2. Vegetables thoroughly washed and cleaned. Tomatoes and carrots should be chopped with a blender, cut the pepper and cabbage into thin strips.
  3. Vegetables are connected (except beans), they add sugar, butter, salt and send to the fire. The mass should cook about 1 hour. And so that it does not burn, it is worth constantly mixing it.
  4. 15 minutes before full readiness, beans are added to the vegetable mass.
  5. If the dressing turned out to be very thick, bean broth is added to it and left to cook for another quarter of an hour.
  6. One minute before turning off the fire, vinegar is added to the dish.
  7. Another hot filling is poured into sterile containers and sealed.

In order to preserve for a long time, it is necessary to turn it upside down, cover it with a rug, and only transfer it to the storeroom the next day.

Important! If the tomatoes are peeled, the borsch oil dressing will be more tender.

Borschvy dressing with cabbage

We recommend reading our other articles.
  • Cabbage variety Kolobok F1
  • Varieties of cucumbers for the Urals
  • Drinkers for quails
  • White wide-breasted turkeys

Borschvy dressing with cabbage

Borschvaya dressing with cabbage for the winter is very convenient. After adding it to borsch, fresh cabbage can not be put at all or put, but in small quantities. Below is a simple recipe that can also be used as a salad.

Ingredients:
  • Cabbage - 3 kg;
  • Sweet pepper - 10-15 pieces (1.5-2.5 kg on average);
  • Tomato juice - 3 l;
  • Dill - to taste;
  • Parsley - to taste;
  • Allspice - 6-10 peas;
  • Laurel - 4-6 leaves.
Cooking:
  • Cabbage and herbs are washed and chopped, as on the soup.
  • Sweet pepper is cleaned from seeds, tails and also cut into small pieces.
  • Tomato juice needs to be put on fire. When it starts to boil, cabbage, greens, sweet pepper, sweet peas and laurel are added to it.
  • While refilling is done, the banks are washed and sterilized.
  • The tomato mixture should boil for 5 minutes and then it can be laid out in hot, sterile jars and sealed with lids.

The finished preservation is turned upside down and covered with a rug. A day later, you can remove the banks in the pantry for storage.

Beetroot borscht dressing

Beetroot borscht dressing

The following beetroot recipe is popularly called the Torchin borsch seasoning. He is so tasty it turns out that just yummy fingers! And although it contains many ingredients, it is easy to prepare.

Ingredients:
  • Beets - 2 kg;
  • Carrots - 500 g;
  • Onions - 500 g;
  • Bulgarian pepper - 500 g;
  • Tomato juice - 500 ml;
  • Chile - 1 pod;
  • Garlic - 5 teeth;
  • Vegetable oil - 250 ml;
  • Granulated sugar - 100 g;
  • Vinegar - 65 ml;
  • Salt - ½ tbsp. l
Interesting! Vegetable oil for the recipe "Torchin" from beets, you can take any - olive, sunflower, corn, etc. The main thing is that the household liked the taste and smell, because it can be strongly felt in the finished seasoning.
Cooking:
  1. Vegetables are washed and cleaned.
  2. Beets, carrots, onions, peppers and chili with garlic are minced. They can be cut, mince, food processor - as convenient.
  3. In the resulting vegetable mixture, you must add tomato juice, butter, sugar, salt. After thorough mixing, you can put the borscht gas station on the fire and boil for 2-5 minutes.
  4. Half a minute before turning off the fire you need to pour vinegar.
  5. The finished filling is poured into sterilized containers and rolled. It remains to turn the can lid down, cover with a thick cloth and leave to cool for a day. After this time, you can transfer the refueling to the rest of the winter conservation.

The final dish of beets can not only be taken for cooking borscht, but also used as a sauce for bread or for main courses.

Spicy dressing for borsch for the winter

Spicy dressing for borsch for the winter

Those who love borscht generously seasoned with pepper should try making spicy borscht dressing.

Ingredients:
  • Beets - 1.5 kg;
  • Tomatoes - 1.5 kg;
  • Bulgarian pepper - 1.5 kg;
  • Onions - 1 kg;
  • Carrots - 1 kg;
  • Garlic - 3 heads;
  • Chile - 2 pods;
  • Vegetable oil - 1 cup;
  • Granulated sugar - 150 g;
  • Salt - 2.5 st.
Cooking:
  1. Tomatoes are scalded and skinned. After that, you need to kill them with a blender, pour the resulting mass into a large saucepan and add oil, sugar, salt. The saucepan is put on the fire and the seasoned tomato paste is brought to a boil.
  2. As soon as pasta boils, you can add grated beets, carrots, chopped sweet peppers and onions. Vegetable mixture should boil a quarter of an hour.
  3. Seeds are removed from the hot pepper (you can leave them, but the seasoning will be more acute). Together with garlic, pepper is crushed and added to vegetables at the end of stewing.
  4. Then refueling should be protomit on low heat for another 3 minutes. By this time, it will already be thick enough, so you need to constantly interfere with it.
  5. The filling is placed in sterile containers and sealed with iron lids. After canning, you must turn the jars and cover with a towel for a day.

You can store hot seasoning for borscht in the basement for up to 6 months.

Borschivaya refueling - a popular type of conservation for the winter. It will save time while cooking, and some cooking recipes are designed for the dish to be used not only as a dressing, but also as a salad or sauce. Such a dish can be stored in different ways, depending on the recipe, type of lids and other similar nuances. But the longest, of course, she will stand in a cool, dark room, and not in room conditions.

Pin
Send
Share
Send
Send