Recipe for freezing borscht with beets for the winter

Features of freezing borscht dressing for the winter

Pre-prepared dressing significantly reduces the cooking time of your favorite dish in the winter. Now you don’t need to chop vegetables and then simmer until done, because everything is already included in the dressing. The borscht preparation is simply defrosted and added to the prepared broth with cabbage and potatoes.

Important! To prepare the dressing, only fresh raw ingredients are used.

Boiled frozen beets are suitable for making salads and vinaigrettes, but they are not added to borscht.

Recipe for borscht dressing for the winter with cabbage without sterilization

This is a universal seasoning that resourceful housewives find use not only for preparing red soup, but also for other dishes. For example, someone puts it in a stew, and someone uses it as a sauce

In any case, when consuming these canned foods, please note that they have already been added to salt and have been heat-treated

For cooking we will prepare the following products:

• 1 kg each of white cabbage, beets and tomatoes;
• 0.5 kg of carrots, bell peppers and onions;
• 5 tbsp. spoons 9% acid;
• 1 tbsp. spoons of sugar and pickling salt;
• 100 ml vegetable oil;
• 4 tbsp. spoons of thick tomato paste;
• 1 head of garlic.

Cooking technology:

1. If the tomatoes are small, then they can be cut into 4 parts; large fruits can be cut into 6-8 parts. The pepper is chopped into small strips, the onion into half rings, the carrots are grated, the beets are either grated like carrots or cut into thin, beautiful strips. Place all the vegetables in a large container, add oil and place over medium heat. As soon as the mixture begins to boil, turn the heat to low and add vinegar. Simmer covered for about 45 minutes, stirring the mixture periodically.

2. While the vegetable mixture is stewing, during this period of time we will chop the cabbage and sterilize the glass containers and lids.

3. After 45 minutes, pour salt and sugar into the semi-finished product, add shredded cabbage and chopped garlic cloves, tomato paste and herbs. Everything is thoroughly mixed and simmered under the lid for another quarter of an hour.

4. Place the finished dressing while hot in a container prepared in advance, close it and leave it upside down on the table until the food has completely cooled.

Required Ingredients

Every housewife probably has her own signature recipe for preparing her favorite dish. Therefore, when choosing ingredients for freezing, you should proceed from the tastes and preferences of the family. Some people add celery root or parsley to borscht, while others cannot stand their taste.

Let's look at basic frozen recipes that you can adapt at any time to suit yourself and add your favorite ingredients to them.

To prepare the preparation you will need the following vegetables:

1. Root vegetables of carrots and beets - 0.7 kilograms each.
2. Tomatoes and multi-colored sweet peppers - 0.7 kilograms each.
3. Onion heads - 0.7 kilograms.
4. Tomato paste.
5. Herbs and spices are added to taste.
6. Salt, sugar, pepper are added as desired.

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Advice! The ratio of different dressing ingredients is indicated approximately; each housewife adds vegetables and seasonings at her own discretion.

Freezer-friendly recipes

There are several ways to help prepare frozen borscht for the winter.

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Is it possible to freeze mushrooms for the winter in the refrigerator and how to do it correctly at home

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Freezing beets for borscht

A simple way to create a freeze, what is its essence:

1. Peel the root vegetable, rinse and grate on a coarse grater.
2. Then we put it in a frying pan, adding a little water, and simmer the beets for 10-15 minutes.
3. Sprinkle it with citric acid or vinegar to preserve the red color.
4. Let the workpiece cool, pack it in bags, and put it in the freezer.

Beets with carrots, frozen for the winter for borscht

We will cook according to the following recipe:

• Peel the carrots and beets and grate them on a coarse or medium grater;
• cut the onion into rings or half rings, chop the garlic using a press;
• place everything in a frying pan or slow cooker, simmer for 10-15 minutes, add salt and pepper;
• you can add cloves and other spices that are usually used to create soup.

Beetroot with vegetables

Another way to create a dressing:

1. We cut the tomatoes into cubes, the onions into rings or half rings.
2. Grind the garlic using a press, add spices to it.
3. Three root vegetables on a grater, after removing the peel and rinsing under running water.
4. Place the mixture in a frying pan, add salt, pepper and other spices.
5. We will cook for 20-25 minutes, then let the dressing cool.
6. When cold, we pack it in bags or containers and blast freeze it.

Borscht dressing with bell pepper

To freeze the vegetable mixture for borscht, you will need:

• Peel the peppers from seeds, remove the stalks, cut into rings or half rings;
• grate beets, carrots, chop onions, garlic and tomatoes;
• immerse the mixture in a slow cooker, simmer for 15 minutes, add salt, spices and herbs;
• Let the dressing cool and then pack it into bags or containers for long-term storage.

Preparation with cabbage

The recipe for creating a blank is not very complicated. What do we do:

1. Cut the tomatoes into cubes, green onions, you can use onions, grate the garlic.
2. Wash root vegetables, carrots and beets under running water, remove the peel, grate or cut into strips.
3. Cut the bell pepper into 2 halves, remove the seeds and stem, and cut into half rings.
4. Chop the cabbage finely and mash it with your hands so that the vegetable releases juice.

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Simmer all ingredients, except cabbage, in a thick-bottomed frying pan, adding salt, pepper and spices. After 10-15 minutes, add the cabbage and cover everything with a lid. After another 10 minutes, remove the dressing from the heat.

Attention! You can mix cabbage with other vegetables before putting the finished product in the freezer.

How to freeze borscht correctly

To begin with, the ingredients of the dressing are thoroughly washed under running water and peeled. The seeds and membranes of the peppers are removed, and the tomatoes are peeled if desired. To do this, vegetables are cut, scalded with hot water and the skin is removed.

Now we choose the method of grinding the ingredients. Some people like vegetables cut into strips, while others like them into cubes. Also, root vegetables for borscht are often passed through a grater, and the tomatoes are crushed in a blender.

The crushed components of the workpiece are mixed, seasoned with paste and spices, and laid out in portioned bags or containers. Now the mixture for preparing aromatic borscht is ready for long-term storage in the freezer.

If the housewife is accustomed to adding stewed or fried vegetables to borscht, then before freezing the mixture is placed in a frying pan with vegetable oil, seasoned with spices and tomato paste, and brought to readiness. After the dressing has cooled, it is divided into portions and frozen.

Advice! For storage, send portions for one preparation of borscht, so as not to defrost the remaining preparations .

Borscht dressing for the winter without vinegar - a very tasty recipe

Canned vegetables are ideal when you need to quickly make red soup but don't have the main ingredients on hand. This preservation is quite easy to make and can be stored in the refrigerator for 6-8 months.

Product set:

• 1 kg of beets, carrots, onions;
• 0.5 kg bell pepper;
• 1.5 kg of red fleshy tomatoes;
• 2 tbsp. spoons of non-iodized salt;
• 1 tbsp. spoon of granulated sugar;
• 4 tbsp. spoons of tomato paste;
• 200 ml vegetable oil;
• 5-7 garlic cloves.

Cooking method:

1. Grind the tomatoes into a puree using a blender or meat grinder. Add salt, sugar and tomato paste to them, mix all products thoroughly.

2. Transfer the grated root vegetables into the tomato, stir, place on a moderate flame and wait until the semi-finished product begins to actively boil.

3. While the vegetables reach boiling temperature, we need to chop the onion in the usual way for soup and send it to the boiling stock. Then cut the sweet peppers into strips and put them in the dressing.

4. When the mixture is actively boiling, pour vegetable oil into it, mix well and turn the gas to minimum. Cover the vessel with a lid so that there is a small gap for steam to escape, and simmer for about 45 minutes.

5. Five minutes before the end of stewing, add finely chopped garlic cloves to the dressing, mix, finish cooking the preserved food and place in a sterile container. We seal the workpiece tightly, place it bottom up and wrap it in something warm until it cools completely.

In what container should the workpiece be stored?

To store the workpiece, it is best to use small plastic bags with ziplocks or special portion containers. By packing the mixture in this way, you will not have to defrost the entire winter preparation.

Sliced ​​vegetables release a juice that, when frozen, clumps the ingredients together into one big, unsightly lump. To prevent such a problem from happening, during the first 3-4 hours that vegetables are in the freezer, shake the bags or containers once every 30-40 minutes. This procedure will prevent the ingredients from turning the mixture into one big lump.

Terms and conditions of storage

Store the prepared dressing in refrigerators or freezers at a temperature not exceeding -18 degrees. If the temperature is maintained, vegetables can be stored in this state for up to a year. If for some reason the freezer has defrosted, you should try to use the dressing as soon as possible. If vegetables are re-frozen, the appearance and taste of the ingredients will deteriorate, which will lead to the loss of beneficial components and vitamins.

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How to properly freeze fresh peaches for the winter in the freezer at homeRead

Preparation with tomato paste or tomatoes without vinegar

Borscht preparation without vinegar is more flavorful, but the jars can be stored for no more than 8 months. Therefore, it is recommended to use the refill in time in winter.

What ingredients will you need?

To complete the refill you will need:

Additionally, you can add 5-6 peas of allspice or black pepper.

Step-by-step cooking process

Preparation for borscht is carried out in the following stages:

1. The tomatoes need to be crushed to a puree. You can use a food processor or blender. Place the tomato pulp into the pan.
2. Next, add table salt, tomato paste and granulated sugar to the pan. To stir thoroughly. You can use a blender at low speed.
3. Grind the carrots and beets in a food processor and place them in a saucepan with the tomato mixture.
4. Place the pan over medium heat and wait for the contents to boil.
5. While the contents are boiling, you need to chop the onion into cubes and cut the bell pepper into thin strips. Transfer the ingredients to the boiling mixture.
6. After this, you need to pour sunflower oil into the pan, mix the ingredients and reduce the gas. Simmer for about 40-45 minutes.
7. 5-7 minutes before removing the workpiece from the heat, add chopped garlic. Mix the contents well.

Immediately place the prepared dressing into the prepared container, roll it up and leave to cool, bottom up. Cover with a blanket.

After this, store the workpiece in a cool room.

Defrosting rules

10-15 minutes before preparing borscht, remove frozen vegetables from the freezer and defrost. If the housewife fries the dressing before adding it to the first dish, then 5 minutes is enough for defrosting. The already fried, frozen dressing is taken out of the freezer 20-30 minutes before adding it to the borscht.

It is not recommended to defrost and refreeze the product, so as not to lose the appearance and taste of the ingredients.

By preparing borscht preparation for the winter, the housewife will facilitate the process of preparing her favorite dish and significantly reduce labor costs.

How to cook thick borscht with beans for the winter in jars

I would like to share another simple recipe of mine, which will not only simplify the procedure for preparing winter borscht, but is also suitable for use in addition to various dishes.

To prepare three and a half liters of preparation you will need:

• Tomatoes – 2 kg;
• Carrots – 300 g;
• Bell pepper – 300g;
• Luchka – 300g;
• Beans – 250g;
• Vinegar – 3 tablespoons;
• Salt – 2 tablespoons;
• Sugar – 4 tablespoons.

Preparing the dish is not difficult.

I soak the beans in cold water overnight, and in the morning I change the water and boil until soft.

I wash and peel the rest of the vegetables. I chop the tomatoes with a blender, grate the carrots, cut the onion and bell pepper into half rings. I put everything in a deep saucepan, salt, add sugar, mix thoroughly and put on medium heat, stirring occasionally until it boils.

Then reduce the heat and cook for about 20 minutes. 5 minutes before the end of cooking, add the beans, and a minute later, pour in the vinegar and stir.

I put the hot mixture into pre-washed and sterilized jars and seal them with sterile lids. Having turned over and wrapped the jars, I wait for them to cool and put them away for storage in a cool place.