Borsch for the winter in banks recipes step by step. Harvesting: "soup in the pot for the winter

Preparation for a borsch for the winter "borsch in a bank"

Preparation for borscht has several varieties of recipes, it is prepared at home, using natural vegetables in the season of their collection. Experienced housewives during the rolling of cans use culinary technologies that allow to preserve most of the beneficial vitamins and trace elements in the ingredients. In turn, this has a positive effect on the taste of first courses: they are also saturated with aroma and vitamins, as are the borschs, cooked in the period when all the vegetables are fresh and just picked from the beds.
It is enough to once preserve the basis for borsch and apply it in business in order to appreciate all the benefits of vegetable seaming and to constantly make such preparations in the future. A significant plus in favor of borsch seasonings for the winter: saving time for cooking the first courses. And so that your seams do not deteriorate ahead of time and do not ferment under the hood, you need to know a few basic rules in the bank.

How to choose vegetables for harvesting for the winter?

When choosing beetroot for canning, pay attention to the saturation of the burgundy hue of the vegetable, if white stripes or streaks are found when cutting, this product is not suitable for seaming. Do not buy fodder beet, it does not have the percentage of juiciness that ordinary table varieties possess.
Buying bell pepper, pay attention to the elasticity of the fruit: if wrinkles become visible when pressing on the skin, it is not a very fresh product. And so he, too, is not suitable for seaming in the bank. Carrots choose large and flawless, while paying attention to the hardness of the root. Onions for seaming choose salad varieties: heads should be large, free of defects and rot. There are several recipes for borscht in a jar; they can be safely called a classic of Russian folk cooking.

Carrot Beet Borsch Seasoning

An enamel saucepan is suitable as dishes for cooking borsch for the winter, if there is a slow cooker, it is also very good. The ideal option for glass containers, which will be stored seam, will be liter cansIn this case, all vegetables and products are taken in the proportion of 300 grams of each product. Pepper and salt are taken on the basis of individual taste (without fanaticism, these ingredients can be added during the cooking process). So, what are the products required for cooking:

Bulgarian pepper;
Beet;
Carrot;

You will also need some amount of water for cooking, about half a liter. The listed vegetables are washed, onions and Bulgarian pepper are cut into half rings or diced, carrots and beets are rubbed on a medium grater. All ingredients are gently mixed, add spices and salt, then pour water. When using the multicooker, everything is cooked in the “Cooking” mode, but not more than 30 minutes. If boiled in a conventional saucepan, after the vegetables boil, reduce the heat to the maximum and cook for about forty minutes. The mixture is poured into previously prepared glass jars (necessarily sterilized) and, after rolling, allowed to cool in the usual way, without covering.

Borscht appetizer "Hot"

For lovers of spicy dishes suitable recipe for borsch seasoning with pepper. The list of ingredients includes the following foods and vegetables:

Beets, sweet red peppers and tomatoes: all vegetables 3 kg;
Onions and carrots - 2.5 kg;
6 heads of garlic;
4 things. chilli peppers (bitter);
0.5 liters of vegetable oil;
Sugar - 400 gr;
Salt - 5 tbsp. l

The tomato skin is initially removed, the tomatoes are twisted through a meat grinder, or using a blender and, mixed together with salt, sugar and butter, brought to a boil. All other vegetables chop straws, adhering to the average thickness, and mixing, shift into a boiling mass. Vegetables are stewed on low heat for 15 minutes, after which they put the previously prepared (peeled and finely chopped) pepper and garlic and, stirring constantly, stew together with other vegetables for another 3 minutes.
Banks need to be prepared in advance: wash and sterilize; 0.5 l container is best for containers; this amount of vegetables is just enough to make a hot dish. Preparation for borsch for the winter “borsch in the bank” is turned over and covered with warm clothes for a daily period, after which the banks are opened and transferred to the place where they will be stored. Enjoy your meal!

Autumn has come. Harvest of gardens and orchards. The main task of gardeners is to preserve the grown crop, and today you will learn how to prepare borsch for the winter. And so how to cook borsch for the winter ... There are many ways to preserve, one of which is borsch in jars. This is a very tasty, healthy dressing, the preparation of which is not difficult for novice hostesses. In order to close and stock up borsch for the winter, very large specimens or small vegetables and fruits of irregular shape are chosen in banks. Such root crops, basically, always spoil and they have to be thrown out in the spring. The composition of borscht in banks includes all the vegetables of this borscht, with the exception of potatoes. When using the preparation, the soup is boiled quickly, and the taste is no different from the usual borscht.

In order to cook borsch for the winter, you will need banks of no more than half a liter. This is the optimal volume, since from one can you can cook 2.5 liters of soup. Borsch is boiled for 10 minutes. In the case of adding potatoes, the cooking time will increase slightly.

Recipe

Necessary what products we need for a delicious borsch for the winter, a simple recipe to horror:

Cabbage - 1 kilogram. Fresh, grown cabbage is taken for cooking, but flabby forks that will not last until spring are useful here.
Carrots - 0.5 kilograms. In addition to large root crops, small carrots can be used.
Onions - 0.5 kilograms. For the preparation of small onion is taken.
Tomatoes - 0.8 kilograms. Tomatoes are used ripe, but slightly crumpled.
Beets - 0.8 pounds. Sometimes beet roots grow very large, such instances will be useful for the preparation of refueling.
Bulgarian pepper - 0.5 kilograms. To make the dressing bright, the pepper will need red and yellow.
Sunflower oil - no more than 125 milliliters.
Vinegar - 60 milliliters. Take to your taste: table or apple.
Sugar, salt - 2.5 tablespoons.

From the given volume of products 3 liters of finished billet for winter borsch are obtained.

Banks are thoroughly washed using soda ash. You can use boiling water or hot steam to sterilize the cans for blockage. Another method of sterilization: banks placed in a preheated oven for 10-15 minutes. Covers for rolling cans should be washed and rinsed with boiling water.

Preparation of the workpiece

Vegetables wash and peel. Chop cabbage with a knife, grate carrots and beets on a fine grater. Onions, peppers and tomatoes finely chopped. For slicing cabbage, carrots and beets, you can use a food processor. On it the process of cooking vegetables will be much faster and easier than manually.

Prepared vegetables put in a pan of not less than 6 liters. Add vinegar, sunflower oil, sugar, salt and mix. Put the saucepan with vegetables on medium heat and bring to a boil. Without turning off the gas, leave the vegetables cooked over low heat for 50 minutes. Refueling periodically should be stirred.

After 50 minutes, turn off the gas and allow the vegetables to cool slightly. Cooked soup for the winter spread out on the banks, and roll up the lids. Banks upside down and cover with a blanket. In this form, the workpiece must stand until cool.

Store borscht in a cool place

To make soup using a borscht dressing, 2.5 liters of beef broth or water should be poured into the pot. Boil. Peel potatoes, cut into strips and dip into boiling water. After 10 minutes, when the potatoes are almost cooked, put the borscht dressing in the pan and cook for another 10 minutes. If necessary, add salt or pepper. Put a bay leaf. Borscht cooked using a dressing, it turns out very tasty, rich and nourishing.

This is how you simply and easily learned how to cook a delicious borscht according to the recipe for the winter, you can serve it with sour cream! Enjoy your meal!

The advantages and benefits of canned cabbage are obvious. This is a good addition to other dishes, and a great substitute for salads, and a great way out for those who prefer home-made vegetables to shop. But another important point for skilled housewives is that you can pre-prepare several jars of cabbage, so that at any time and at any time of the year you can quickly and easily cook high-quality and delicious homemade borsch from natural healthy products. For those who do not know how to conserve cabbage for borsch for the winter, we have collected in this article the best recommendations and recipes that will help make cabbage more tasty and healthy.

For conservation, you need to prepare tomatoes or tomato juice, cabbage, vegetable oil, bell pepper, vinegar, herbs and salt. Cabbage should be chopped beforehand. You should also cook onion and carrots.

Method 1.

Scroll the tomatoes in a meat grinder and put the cook when the mass boils add salt. Pour chopped cabbage and chopped peppers into the boiling tomato mass. Boil for about a quarter of an hour, five minutes before the end add acetic acid and herbs. Pour hot mixture into sterilized jars and roll up the lids. Wrap in a towel and leave to cool. For storage use a cool dry place.

Method 2

Chop the vegetables washed in cold water and chop the cabbage, add salt and sprinkle with vegetable oil. Boil all over low heat, stirring for about an hour, 10 minutes before the end add greens and vinegar. In the pre-sterilized jars, the finished mass is laid out and rolled up with covers.

Method 3.

Fresh cabbage with not hardened leaves will do; chop it and shake it with your hands. Carrots are grated and mixed with cabbage. Banks are pre-sterilized with steam or hot water, you should put allspice and a little bay leaf on the bottom. From above the cabbage is laid tight, you need to leave a few centimeters to the edge of the jar. For pouring water is used, brought to a boil with sugar, salt, acetic acid and spices, which are dissolved in it, at its own discretion. After pouring, the banks should be covered with lids and left for about half an hour in hot water. Then roll up and leave to cool in a blanket or towel upside down.

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