There are many recipes for preparing beetroot soup for the winter in jars, allowing you to save time and enjoy a vegetable dish in the cold season. To prepare conservation, no special financial costs or time are required. Even an inexperienced cook can make delicious beetroot soup in jars by following the tips below.
Specifics of preparing beetroot soup for the winter
Preparing beetroot soup for the winter requires sterilizing the jars, having the required vegetables in the recipe, a little time and a good mood.
It is recommended to add a lot of herbs and seasonings to ensure a rich taste.
Selection and preparation of beets
On beets, first remove the tops and wash them under running water. Root vegetables are boiled until al dente. Afterwards, immerse in cold water for 5 minutes. Manipulation will help to condemn the fruit, the peel will peel off. Peel the vegetables, remove the stems, wash again, chop.
Any type of beet is suitable for canning; you can roll up beetroot for the winter at the beginning of the growing season or in May.
Requirements for containers
Glass jars, bottles, cylinders and enamel containers are suitable for preservation. Containers must be transparent, without cracks. They are washed with a 2% hot solution of soda ash and rinsed with boiling water. Before filling, the container is sterilized by placing it on a boiling kettle, holding the jar upside down for 25 minutes.
When a large number of containers need to be prepared, it is better to sterilize them in the oven. Washed, dry containers are placed on trays with their necks upside down. Rubber lids and gaskets are sterilized in boiling water for 15 minutes before use.
Preparation recipes
There are many recipes for beetroot soup for the winter; it is made with apples, garlic, and herbs. You can cook the dish in a slow cooker or in the standard way.
Classic recipe
To prepare classic beet stock, you will need the following products:
- 1 kg of white cabbage, beets, carrots;
- 4 onions, tomatoes;
- 1 bunch of parsley;
- 150 g sugar;
- 3 tbsp. salt;
- 2 tbsp. 9% vinegar;
- sunflower oil.
Wash vegetables and herbs, remove skins from beets, carrots and onions.The first leaves are removed from the cabbage and chopped into strips. Do the same with other vegetables, only cut the onions and tomatoes into cubes. The components are placed in a deep container at the same time, except for greens, which are added 15 minutes before the end of cooking.
Salt the vegetable mixture, add oil, and simmer for half an hour. In the middle of cooking, add sugar, 5 minutes before the end of cooking, pour in vinegar. You should get a red vegetable mixture with a pleasant aroma. It is poured into jars and cooled naturally.
Recipe without cabbage
To prepare preserves without cabbage, use the above recipe without adding this vegetable. You can slightly reduce the amount of sugar and salt.
With garlic
Prepare a beetroot dish with garlic according to the standard recipe, adding 10 cloves of the spicy vegetable. Finely chopped garlic is added at the end of the cooking process and stewed with carrots and onions.
With greens
Beetroot soup is widely prepared with a lot of greens. They resort to the classic recipe, but add 2 bunches of parsley, dill, basil, and green onions. You can replace the given components with your own.
With apples
Canned beetroot with apples is incredibly tasty; it can be used as a dressing for first courses or as a snack on its own.
You will need the following products:
- 10 pieces of beets;
- 5 kg of Antonovka apples, the same amount of sweet peppers, carrots, tomatoes, onions;
- 250 g sugar;
- 2 tbsp. salt;
- 2 bunches of dill, parsley;
- 100 ml 9% vinegar;
- 250 ml sunflower oil.
The vegetables are pre-washed and the apples are peeled. Afterwards, they are grated on a coarse grater, the peppers are cut into thin strips, the onions into small cubes, and the same is done with the tomatoes. Combine vegetables in a saucepan with sugar and salt, bring to a boil, cook for 20 minutes over low heat.Add chopped parsley/dill and vinegar to the mixture and bring to a boil again. The vegetable mass is laid out in sterilized containers and allowed to cool.
In a slow cooker
To prepare beetroot soup in a slow cooker, use the following products:
- 5 kg of beets, onions, carrots, tomatoes;
- 150 g sunflower oil;
- 30 g salt;
- 2 tbsp. Sahara;
- 30 ml vinegar 9%;
- 70 ml water;
- 3 laurel leaves;
- 4-5 peppercorns.
Vegetables are chopped, placed in a multi-cooker bowl, water, oil, and 1/3 of the amount of vinegar written are poured into it. Turn on the “quenching” mode for 60 minutes. The finished dish is distributed into containers and cooled.
Terms and rules for storing beetroot
It is preferable to store beetroot in a cool room such as a cellar, basement, or pantry.
The air temperature there should not exceed +15, humidity up to 80%. The shelf life of the product is about 12 months.
