Borscht is a student's joy for the winter. Borscht recipes for the winter: preparations in jars with cabbage, tomatoes or tomato paste

Borscht dressing is a popular type of preservation for the winter. It will save time during 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, of course, it will stand the longest in a cool, dark room, and not in room conditions.

Recipe for making STUDENT borscht for the winter.

Shred 2 kg of cabbage. Grate 1 kg of carrots and 700 g of beets on a coarse grater.
Cut onions and tomatoes into medium cubes. Bulgarian pepper (it is better to take green and red in half), remove seeds and cut into strips. Don't forget to rinse and clean everything thoroughly.
Heat the oil, pour it into the cauldron. Place onion in hot oil and fry over medium heat until golden brown. Then put the carrots and fry until they soften (5 minutes), add bell pepper, fry again for 5 minutes, then add the tomatoes. Mix everything thoroughly and simmer for another 10 minutes.
Now add beets and cabbage. Stir, close the lid, wait for it to boil, fire, simmer for 20 minutes.
Then add salt and sugar to taste and taste. Simmer for another 5 minutes.
At the end of cooking, pour in 1 dessert spoon of 70% vinegar essence, mix, put in sterilized jars, roll up with boiled lids, put upside down and cover with a blanket.

The main vegetable in borscht is beets, therefore, no matter how many variants of this preparation for the winter we come up with, beets will remain an unchanged component. Today we will get acquainted with several recipes for borscht for the winter in jars, with cabbage and tomato paste, without cabbage and without tomato paste, with beans, bell peppers, and you will choose the one you like most. I'll tell you how to seal cans so they don't spoil or explode.

It is irrational to cook winter preparations in small quantities, so we will consider the minimum volume to be a 5-liter pan, which requires approximately 5.5 kg of raw chopped vegetables to fill. At the output we will receive either 5 liter cans or 10 half-liter cans, with ready-made dressing.

For such a volume you will need at least 2 tablespoons of salt and sugar, 9% vinegar - 100 g, vegetable oil for frying - half a glass. We add spices and seasonings based on personal preferences and taste preferences of household members, but traditionally for a 5 liter pan it will be enough to take 3 bay leaves, 1/2 tsp each. ground black pepper, coriander, 1 tsp each. dried herbs - dill and basil. During the cooking process, the sour-sweet-salty balance is regulated independently until a pleasant taste combination is obtained.

Vitamin preparation

Another equally tasty version of ready-made dressing with bell pepper and tomato paste. As you know, pepper is rich in vitamin C. Tomato paste contains lycopene, a powerful antioxidant.

You can also add chili pepper to this borscht seasoning for a piquant taste. So, the ingredients needed for an average of 4 liters of product:

large carrots – 1 kg, sweet peppers – 0.5 kg;
tomato paste – 300–400 ml, or 1 kg, beets – 1 kg;
onions – 500–600 g, garlic – 5–7 cloves;
vegetable oil – 240 ml, table vinegar (9%) – 90 ml;
sugar - on average 5 tbsp. spoons, salt - on average 3 tbsp. spoons.

Note to the housewife : in this recipe for borscht seasoning, you can use 1 kilogram of tomatoes instead of tomato paste. Prepare them as in the previous recipe.

If the bell pepper in the recipe does not suit you, add more beets and carrots in equal quantities instead, but not more than 0.5 kg of the total mass, otherwise the amount of salt and sugar will have to be recalculated. Cooking process:

Prepare onions, beets and carrots as in step 1 of the previous recipe.
Remove seeds from the sweet pepper and cut into medium cubes or strips. Carefully remove the seeds from the chili pepper (about 1⁄2 pods - medium hot) and chop very finely. Peel the garlic and also chop it.
The saucepan should be filled with half the volume of oil. We begin to simmer the vegetables one by one, for 3-5 minutes. First, beets and 45 ml of vinegar; then carrots and onions, garlic and chili, sweet peppers. To the total mass add tomato paste, a mixture of sugar, salt and the second half of the butter.
Simmer everything together for 20–25 minutes over moderate heat.
Add the remaining 45 ml of vinegar and mix thoroughly. Bring to a boil and reduce heat to low.
Place the finished dish into pre-sterilized jars. Turn it over, cover it with a thick cloth and put it in a suitable place.

Borscht for the winter in jars: recipes with cabbage and tomato paste

A full-fledged classic version of borscht, prepared for the winter, will allow you to significantly save time on cooking in the autumn and winter seasons. Canned borscht can be eaten cold as an appetizer, or cooked as a hot first course.

What should we take:

Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 liter pan - 1.1 kg each (when frying and cooking, the volume will decrease to the required amount);
Vegetable oil, table vinegar 9% - half a glass each;
Tomato paste – 200 g;
Salt, sugar;
Bay leaves;
Ground black pepper;
Purified water - a glass.

Let's prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, and potholders.

We wash the carrots and beets with a stiff brush, peel the onion, and remove the covering leaves from the cabbage fork. Chop all the vegetables into thin strips.
Heat the oil in a deep frying pan, add the onions and carrots, fry them until golden brown, and transfer them to the pan.
In another frying pan, fry the beets a little, add them to the pan with the carrots and onions, and let the vegetables simmer.
We crush the shredded cabbage a little with our hands and sprinkle it with a little salt - this way it will reach readiness faster. Put the cabbage in a saucepan, and while the vegetables are stewing, dilute the tomato paste with water.
Pour into the vegetable mixture, stir, cover with a lid. Our dressing should boil for 15-20 minutes, after which we add salt, pepper, sugar, bay leaves, mix well and cook for another 10 minutes.
At the end of cooking, add vinegar according to the recipe and pack the borscht hot into jars, roll up the lids, turn over, and let cool.

Here's a collection of useful tips: how to close canned vegetables so they don't spoil - carefully handle the container and also carefully prepare the vegetables - clean, wash, discard diseased and rotten specimens, keep your work area and hands clean.

A very tasty dressing for borscht with tomato paste according to the recipe: you'll lick your fingers

Do you want to make a product that will be stored all winter and stand in apartment conditions. Yes, and nothing will happen to her. You don't even need a refrigerator. Isn't it great? Then repeat, forward to a new culinary masterpiece.

We will need:

Stages:

1. Cut the onion into cubes and fry in vegetable oil in a frying pan.

Place the grated carrots and beets into the pan + pour in 1 glass of water. Close the lid and simmer.

As soon as the onion has become soft and browned, add cloves of garlic + ground black pepper, dried parsley, and dried dill to it through a press. You can use fresh herbs, at your discretion. Stir and add tomato paste and mix again.

Preparing borscht for the winter: a simple recipe with cabbage

To create your own signature dressings for the winter, just learn one basic recipe, and then use your imagination and take into account the taste preferences of your household. We will try a simple recipe for borscht with cabbage for the winter; the preparation turns out very tasty when cold, and even picky people eat borscht from it.

What should we take:

Beets, carrots, cabbage, tomatoes, bell peppers in a ratio of 2:1:1:1:1 (in kilogram equivalent);
3 – 4 onions;
Parsley root;
Salt, sugar - to taste;
Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

Let's prepare glass jars, lids, a meat grinder, a saucepan, a seamer, and oven mitts.

Wash the vegetables thoroughly, peel the carrots, parsley root and beets, grate them on a coarse grater, finely chop the cabbage, peel the onions and chop them finely.
Remove the seed chamber from the pepper, cut it into strips, and grind the tomatoes in a meat grinder.
Put all the ingredients in a saucepan, pour in the oil, add salt, sugar, spices and, stirring constantly, cook the vegetable mixture for 20–30 minutes, then pack it into clean, dry jars and roll up the lids.
Turn the jars upside down, cover, and let cool.

When tasting borscht, don’t forget about sour cream and chopped herbs!

How to make beetroot borscht for the winter

I suggest you prepare a budget version of borscht dressing for the winter. In terms of its taste, it is in no way inferior to complex recipes. And I will definitely tell you how to make beet borscht for the winter so that it turns out both tasty and aromatic.

What should we take:

Beets, carrots, tomatoes, onions in the proportion: 2:1:1:1 (in kilograms);
Salt (coarsely ground) and sugar;
Vegetable oil (of your choice), vinegar 9% - half a glass each;
Dried basil, dried ground garlic, pepper;
Bay leaf.

Let's prepare clean glass jars, lids, pots, pans, a seamer, and oven mitts.

We wash the vegetables well, peel the onions, carrots, beets, finely chop the onions, grate the carrots and beets, finely chop the tomatoes.
Let's put two large frying pans on the fire, pour in oil, fry carrots and onions together in one, tomatoes in the other, as soon as they soften, add beets to them. There is no need to fry too much; the vegetables will be cooked until cooked.
Place the roasted vegetables in a saucepan, add salt, sugar, spices and mix well, simmer over medium heat for 15 minutes, stirring constantly so that the mass does not burn.
Before the end of cooking, add vinegar to the dressing and immediately pack it into hot, dry jars.
Seal with lids, turn upside down, and let cool.

To add some useful tips: to flavor soup dressings, add a little butter to the vegetable mixture during the frying stage; it will give an unusually pleasant taste to the finished hot dish.

If you prepare some dried mushrooms in the summer and grind them into powder, then when cooking the first courses, just add a couple of tablespoons of mushroom powder to the broth to significantly improve the taste of the soup or borscht.

Student winter borscht with potatoes

How nice it is to open a jar of your own preparation in winter - an almost ready-made dish and eat it with some bread or prepare delicious borscht by simply adding boiling water! I will share with you a student’s recipe for lazy borscht with potatoes in jars.

What should we take:

Beets, potatoes, cabbage, onions, carrots - equally (in kilograms);
Sweet bell pepper – 2 pcs.;
Tomato paste – 0.5 l;
Vegetable oil, vinegar 9%, half a glass;
Coarse salt and sugar;
Dill, parsley leaves, basil, garlic cloves;
Seasonings: ground pepper, 0.5 tsp paprika, bay leaf.

Let's prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, oven mitts, and a towel.

We wash the vegetables with a brush, peel them, remove the seeds from the peppers, and wash the greens thoroughly.
Cut the potatoes into cubes, carrots and beets into cubes, onions into half rings, peppers into small slices, chop the cabbage into strips, chop the greens.
Heat the oil in a frying pan, fry the onions, carrots, and peppers in succession. I always stew beets together with tomato paste or chopped tomatoes; they retain their bright color well due to the organic acids of the tomatoes. If necessary, add a little water to the beet and tomato mixture.
Place the cabbage and potatoes in a saucepan, add the fried vegetables, boil for 15–20 minutes over medium heat, add salt, sugar, chopped herbs, seasonings and simmer for another 10 minutes.
At the end of cooking, add vinegar, mix and pack into prepared jars. Seal with lids, turn over, and let cool under a thick towel.

Here's a collection of useful tips: if you want to know how to make any dish original, don't be afraid to introduce new ingredients into the recipe of vegetable dishes in small quantities: pine greens, tops of nettle stems, young sorrel leaves, garlic shoots, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinya for the winter - from the “roots and tops” of beets, and then use this preparation for cold and hot first courses.

Seasoning for borscht for the winter made from tomatoes and sweet peppers

If you have your own crop of tomatoes and peppers, you will probably want to use the excess fruit wisely. Or there are vegetables that are non-standard in shape, small, crooked, which you don’t want to pickle. For such cases, I have a recipe for seasoning with tomatoes and sweet peppers for borscht for the winter. Any fruit will be used, because... They still get crushed. Let's try to make such a simple roll-up. It is better to take half-liter containers for preservation.

What should we take:

Tomatoes, bell pepper – equally;
Salt and sugar - to your taste (about 1 kg of finished mass - 1 tablespoon without top);
Ground red pepper – a little to give it a slight spiciness.

Let's prepare clean, dry jars, lids, a saucepan, a seamer, a towel, and oven mitts.

Wash the tomatoes, grind them through a meat grinder or grind them in a blender, remove the seeds from the peppers and chop them finely. Place the pepper and tomato mixture in a saucepan, place over medium heat and cook until the formation of foam stops.
At the end of cooking, add salt, sugar, hot pepper. Stir and place the seasoning into jars while hot, and roll up the lids. Turn it over, wrap it up, and let it cool.

If the tomatoes are not put through a meat grinder, but simply cut and fried with pepper in oil until tender, we will get a classic frying for borscht for the winter in jars.

Canned borscht with beans

For vegetarians, legumes - peas, lentils, beans - can become a source of protein. If we prepare a dressing for borscht with beans for the winter, this dish will turn out not only tasty, but also nutritious. I think you will be pleased with this recipe.

What should we take:

Beets, tomatoes, carrots, onions, bell peppers - equally (per kilogram);
Beans – 500 g (white or red – depends on your preference);
Vegetable oil, vinegar 9% - half a glass each;
Salt (coarsely ground), sugar;
Spices and seasonings: ground black pepper - 0.5 tsp, dried basil and dill - 1 tsp each, bay leaf.

Let's prepare glass containers, lids, a seaming machine, a frying pan, a saucepan, and potholders.

First soak the beans in purified water in the evening and cook until half cooked in the morning.
Wash the vegetables thoroughly, peel them, and remove the seeds from the peppers.
Grind the tomatoes through a meat grinder, grate the beets and carrots on a coarse grater, finely chop the onion and pepper.
Pour the tomato mixture into a deep saucepan, heat it up, add the beets, and simmer over medium heat.
Heat the oil in a frying pan, fry carrots, onions, peppers in succession, transfer to a pan, add beans, add salt, sugar and cook for 20 minutes while stirring, then add all the spices, mix and simmer for another 5-10 minutes.
At the end of cooking, add vinegar, mix and immediately pack into glass jars. Seal with lids, turn over, wrap and let cool.

You can use canned beans, but in this case they need to be added at the very end of cooking.

Delicious winter preparations are not only different pickles and jams. Try preparing both vegetable mixtures, which can easily be turned into aromatic borscht in winter, and simple seasonings for your culinary delights. To help housewives - a video with detailed recipes for borscht for the winter in jars, with cabbage and tomato paste, tomatoes and bell peppers.

If you succeed in any seasoning for the winter, beet preparation, be sure to share the recipes, tell us how to prepare, how to seal something healthy and tasty in jars for the winter!

By preparing borscht for the winter, you will be able to significantly reduce the cooking time of hot dishes and ensure its rich taste. Every housewife will appreciate the practicality of such a preparation, the composition of which can be selected individually.

Dressing for borscht with horseradish

Fans of savory flavors will find this recipe interesting. Horseradish goes great with vegetables. Serve this borscht with thick sour cream.

Cooking time - 1 hour.

Ingredients:

780 gr. beets;
560 gr. carrots;
600 gr. onions;
30 gr. horseradish root;
600 gr. tomatoes;
50 ml vinegar;
4 tablespoons sunflower oil;
salt, black peppercorns - to taste.

Preparation:

Peel the beets and carrots and grate them on a coarse grater. Fry these vegetables in a pan in sunflower oil along with chopped onions. Salt and pepper the products.
Peel the tomatoes and place in a blender. Place finely chopped horseradish there. Grind everything and put it in a pan with vegetables. Simmer the mixture for 20 minutes.
At the very end of cooking, pour vinegar into the pan.
Roll the prepared borscht dressing into jars. Store the twist in a cool place.

It's time to harvest the vegetables and gardens. Many housewives have already made jam from cherries, currants, raspberries, blackberries, etc., and also closed jars of cucumbers and tomatoes, made a bunch of salads, lecho, etc. But everyone probably forgot about this borscht dressing. But in vain, because it is borscht for the winter in glass jars that can help you out at any moment. Just open it and cook a rich soup. This is your magic wand, which you just need to “wave” and a miracle will happen - dinner is ready.

So, definitely make this preparation and you won’t regret it. Usually this vegetable dressing is made mainly with cabbage, but many people prepare it without it. After all, you can simply make a treat with beets and carrots. Instead of tomatoes, put tomato paste. It's a matter of taste and your imagination and preferences. Who is used to it as usual, or based on the products that are on your balcony or refrigerator.

How to cook borscht for the winter?

Preparation for borscht for the winter can be multi-component and represent an almost ready-made dish, or laconic in composition, including only a tomato base with a minimum set of vegetables. Each option has both its own individual characteristics and general aspects of preparation.

Vegetables are prepared properly and chopped into strips or cubes. The size and shape of the cut is identical to that used by the housewife in the classic preparation of hot dishes.
Tomatoes are often used as a tomato base, but in the absence of availability, they can be replaced in proportion with tomato paste diluted in water.
The prepared vegetable mass is simmered with tomatoes until the slices are soft and sealed in sterile jars.
For storage at room conditions, the containers are additionally wrapped warmly for a day, upside down.

Dressing for borscht with cabbage for the winter

Having some prepared for future use in the pantry, all that remains is to boil the potatoes in the broth and supplement the dish with a jar of the uncorked preparation. After boiling, the finished aromatic hot dish will be completely ready for consumption. If the recipe is followed correctly, the stock is perfectly stored in the apartment, even without adding vinegar.

Ingredients:

beets, tomatoes, bell peppers – 1 kg each;
carrots and onions – 700 g each;
cabbage – 1.5 kg;
vegetable oil, salt, sugar - to taste.

Preparation

Tomatoes are crushed using a meat grinder or blender.
Sauté onions, carrots, beets and peppers in oil one by one, and transfer to boiling tomatoes.
Add shredded cabbage, season the mixture to taste, and simmer until the ingredients are as soft as desired.
Seal the borscht with cabbage for the winter in sterile jars and wrap it up.

Preparation for winter borscht from beets

When prepared in jars, it retains its fresh, saturated summer warmth and rich taste, which root vegetables partially lose over time during long-term storage. This dressing option is for lovers of hot food with sourness, which is determined not only by the presence of vinegar, but also by the number of tomatoes.

Ingredients:

beets, tomatoes – 2 kg each;
bell pepper and onion – 900 g each;
oil – 1 glass;
sugar – 140 g;
salt – 50 g;
vinegar – 80 ml.

Preparation

Chop the onion and fry in oil until transparent.
Sauté chopped or grated beets until soft.
Combine vegetables in a saucepan, add twisted tomatoes and chopped peppers.
Season the mixture with the ingredients from the list and boil for 20-30 minutes.
Sealed for the winter in sterile containers and insulated until cool.

Winter borscht dressing made from tomatoes

Home-made from ripe, fleshy tomatoes cannot be compared with store-bought tomato paste, which is often of dubious quality. The resulting dressing can be used not only for cooking hot dishes. It will improve the taste of any vegetable stew, roast or stew.

Ingredients:

tomatoes – 2 kg;
garlic – 1 head;
salt and pepper mixture - to taste.

Preparation

The tomatoes are twisted in a meat grinder, after peeling the fruits if desired.
Boil the resulting tomato for 30 minutes.
Add salt to taste, add garlic if desired, and heat for another 5 minutes.
For the winter, borscht is sealed in boiled jars and wrapped warmly for a day.

Borscht with beans for the winter

A real find in the cold will be a prepared multi-ingredient dressing for borscht for the winter with beans. You can cook a delicious hot dish with this additive in a matter of minutes, ensuring its nutritional value even without adding meat. To prepare the product, you will need a large saucepan with a capacity of at least 9 liters.

Ingredients:

cabbage – 2.5 kg;
tomatoes – 2 kg;
beets – 1.5 kg;
carrots and onions – 1 kg each;
sweet pepper and beans – 0.5 kg each;
water – 1 glass;
vegetable oil – 1 cup;
salt – 3 tbsp. spoons;
vinegar 70% - 1 tbsp. spoon.

Preparation

Fry chopped onions in hot oil.
Add carrots and fry for a few more minutes.
Add twisted tomatoes and beets, add salt, and boil for 15 minutes.
Add shredded cabbage, boil for 5 minutes, adding water.
Next is the pepper turn: cut the peeled fruits into strips and place them in a saucepan.
After 10 minutes, add beans and vinegar, let the mixture boil, seal it in jars, and wrap it.

Borscht “Student” for the winter - recipe

The vegetable dressing for borscht prepared according to the following recipe for the winter fully covers the need for the necessary basic ingredients for hot dishes. All that remains is to add potato cubes to the broth, a jar of aromatic winter preparation and the desired student borscht with a great homemade taste is already on your table.

Ingredients:

cabbage – 2.2 kg;
beets – 800 g;
tomatoes, peppers, carrots and onions – 1 kg each;
black peppercorns – 10 pcs.;
laurel – 3-5 pcs.;
sugar – 50 g;
vegetable oil – 200 ml;
salt – 70 g;
vinegar 70% - dessert spoon.

Preparation

Sauté onions and carrots in oil.
Add beets, peppers, grated tomatoes and simmer for 15 minutes.
Add cabbage, simmer the contents for 20 minutes, seasoning to taste with salt, sugar and spices.
Mix vinegar into the mixture, heat for a minute, roll up Student borscht for the winter in sterilized jars, insulate until it cools.

Tomato and pepper for borscht for the winter

Even if you are not a fan of preparing vegetables for future use for hot meals, you will not refuse a homemade tomato base, with which any dish will be tastier. Preparing a similar seasoning for borscht for the winter is easy, quick and without much fuss, and its practicality and versatility are obvious.

Ingredients:

tomatoes – 2 kg;
bell pepper – 700 g;
salt - to taste.

Preparation

Washed, peeled tomatoes and peppers are twisted through a meat grinder and boiled at a gentle simmer for 30 minutes, adding salt to taste.
The delicious borscht dressing for the winter is sealed in sterile jars and wrapped warmly until it cools completely.

Winter borscht with green tomatoes

Preparing borscht for the winter in jars according to the following recipe will make it easier to cook hot or become an excellent appetizer for serving on your own. The vegetable composition in this case is complemented by green tomatoes, which will contribute to the taste, add the desired sourness and unobtrusive aroma.

Ingredients:

cabbage – 1.2 kg;
beets – 2 kg;
green tomatoes – 1 kg;
onion – 0.5 kg;
garlic – 3 cloves;
water – 1/20 cup;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
salt – 70 g;
pepper – 1 teaspoon.

Preparation

Chop beets, onions and green tomatoes.
Shred the cabbage, combine with vegetables in one container, adding oil, water, salt and sugar.
Simmer the vegetable mass, stirring occasionally, for 50 minutes.
Stir in vinegar, pepper and garlic, boil for 5 minutes.
Roll the borscht into sterile jars for the winter and insulate it upside down until it cools.

Dressing for borscht for the winter without vinegar

Another recipe for winter borscht that does not contain vinegar will be presented below. The acidity of the tomatoes is enough to give the hot dish the necessary sourness. The safety of the workpiece will be ensured by the use of sterile containers and long-term self-sterilization of containers, which need to be turned over after rolling on the lids and wrapped warmly for a day or two.

Ingredients:

beets – 1.5 kg;
tomatoes, onions, carrots and sweet peppers – 1 kg each;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
salt – 40 g;
sugar – 50 g.

Preparation

Twist the tomatoes and boil with salt and sugar for 20 minutes.
Add onions and carrots fried in oil.
Add beets and peppers cut into strips and simmer the vegetables until soft.
Seal the dressing in sterile containers and insulate it.

Dressing for borscht for the winter in a slow cooker

It’s especially easy to cook borscht for the winter in a slow cooker. Vegetables retain their fresh aroma, neat cut shape and at the same time acquire the desired softness. If desired, the composition can be supplemented with cabbage, and the tomatoes can be pre-peeled by immersing them alternately in boiling water and ice water for a couple of minutes.

Ingredients:

beets, tomatoes, onions, carrots and sweet peppers – 0.5 kg each;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
vinegar – 80 ml;
salt – 30 g;
sugar – 70 g;
black and allspice - 0.25 teaspoon each.

Preparation

Cut the onion into cubes, carrots, beets and peppers into strips.
Grind the tomatoes in a meat grinder, add chopped vegetables, salt, sugar, and pepper.
Turn on the “Cooking” or “Multi-cook” program for an hour.
After the signal, vinegar is poured in, the mixture is heated for another 10 minutes, and rolled into sterile jars.

Classic dressing

This tasty and versatile seasoning for borscht can be perfect as an appetizer for the winter table. For preparation you will need:

tomatoes – 2 kg, sweet peppers – about 0.5 kg;
carrots – 1 kg, beets – 1 kg, onions – 1 kg;
vegetable oil – 240 ml, salt – approximately 100 g;
sugar - to taste, on average 150 - 200 g;
add vinegar for reliable storage all winter (6% - 200 ml, 9% - 130 ml).

Step-by-step preparation

Wash all the vegetables thoroughly, peel the carrots and beets and grate them on a coarse grater. Cut the peeled onion into small half rings or chop it in a convenient way. Large-cut vegetables retain their taste, aroma and juiciness better.
Finely chop the tomatoes, peeled if desired. For those who prefer a puree consistency, puree the tomatoes in a blender.
Mix the prepared ingredients in a container suitable for cooking. Prepare a mixture of vinegar and oil and add salt and sugar to it. Combine the mixture with vegetables and place on low heat.
Simmer the vegetables for about 30 minutes. From the moment it boils, reduce the heat and stir regularly. Be guided by the readiness of the beets.
It is most convenient to use 0.5 liter jars. so that the product does not have time to deteriorate and does not take up space in the refrigerator. It is enough to thoroughly rinse the jars and lids with boiling water; no additional sterilization is required.

Distribute the finished product among the jars and screw the lids on tightly. Turn the finished jars over and cover with a cloth, place in a dry, dark place.

Seasoning for borscht for the winter is ready for use.