TOP 6 recipes for winter borscht dressings with beans

In the summer it is not difficult to cook delicious borscht. Fresh carrots, beets, cabbage and other seasonal vegetables are available in abundance in your garden. In the cold season, unfortunately, this is not the case, but no one will distinguish borscht from the summer version if you use your own preparation. The finished dressing with beans for borscht for the winter will only need to be taken out of the refrigerator, added to the meat broth, and the result will be a surprisingly tasty dish.

Ingredients for borscht with beans for the winter

These dressing options are ideal even for lean borscht.

The basic components for 4 l are as follows:

• boiled beans – 400 g;
• beets – 800-1000 g;
• tomatoes – 2 kg;
• sunflower oil – 1 cup;
• vinegar essence 9% – 90 ml;
• table salt – 2 tbsp. l;
• granulated sugar - 3 tbsp. l.

You can also add black pepper or other spices to your taste.

Recipes and rules for preparing dressing with legumes

Pre-boil the beans until half cooked. Before doing this, fill it with water and let it stand for 8-10 hours..

Classic version

When all the ingredients are prepared, you can proceed:

1. Grind the tomatoes in a meat grinder or chop in a blender.
2. Place the tomato paste in a saucepan and place on the stove.
3. Once it boils, simmer for 10 minutes.
4. Chop the peeled beets and send them to the tomatoes.
5. Pour in the oil, add salt and granulated sugar.
6. Place the half-cooked beans into the saucepan with the dressing.
7. Add vinegar.
8. Boil for about 7-10 minutes.

Pour the prepared dressing into jars, screw on the lids, wrap, and leave for a day.

With beets, carrots and tomato paste

There is also a simple recipe with beets that uses tomato paste.

For this option, you need to take the main components listed above, except tomatoes, and additionally:

• carrots – 800 g;
• onions – 3-4 pcs.;
• tomato paste – 420 ml;
• garlic, not very large – 1 head;
• hot pepper – 1 pod.

Cooking process:

1. Chop the root vegetables into strips.
2. Chop the onion, garlic, hot pepper, lightly boil the beans separately.
3. Place the vegetable mixture in a saucepan and cook, adding sunflower oil, tomato paste, granulated sugar and salt.
4. Once it boils, cook for about 30 minutes.
5. Add vinegar, after 5 minutes remove the pan with the vegetable mixture from the stove.

Pour into previously sterilized jars, to the edge, and roll up.

Recipe for freezing for the winter with beets and carrots

Not everyone likes to roll up jars; for such people there is a special recipe for frozen dressing. Vinegar is not used here.

The necessary products are the same as in the first option, plus:

• carrots – 500 g;
• medium onion – 3 pcs.;
• tomato paste (ketchup) – 8 tbsp. l;
• water – ½ cup.

Preparation:

1. Fry the diced onion in a frying pan until golden brown, not forgetting to add oil.
2. Coarsely grate the root vegetables, place in a saucepan, and simmer.
3. Dissolve ketchup in water and add to vegetables.
4. Place beans in a saucepan.
5. Boil everything for about 20 minutes.
6. Remove the saucepan from the stove and add the fried onions.

When the dressing has cooled, place it in small plastic containers and place in the freezer.

Delicious borscht dressing with bell pepper

Bell pepper will give this recipe an original aroma and piquancy.

The necessary ingredients for preparing the seasoning are the same as in the classic version, plus:

• red bell pepper – 500 g;
• carrots – 1 kg;
• onion – 500 g.

How to cook:

1. Cut vegetables into strips, onions into half rings.
2. Chop the tomatoes without skin.
3. Place the beets in a saucepan, sprinkle with sugar, wait for the juice to release, and simmer for 20 minutes.
4. Simmer the onions and carrots, add the beans and other vegetables, simmer for 10 minutes, once it boils, add the beets.
5. Add salt and cook for another 5 minutes.

Fill the jars with the mixture, pour 1 tsp into each. vinegar. Heat open jars in the oven at 100-120 degrees for about 5 minutes. Roll up, wrap without turning over

With cabbage

Everything is like a classic dressing, plus additional ingredients:

• cabbage – 1 small head;
• carrots – 1 kg;
• bell pepper – 1 kg;
• onion – 0.5 kg;
• water – 1 glass.

Preparation:

1. Cut tomatoes and onions into slices.
2. Grate the root vegetables on a coarse grater.
3. Heat sunflower oil in a saucepan, sauté onion until golden.
4. Add tomatoes and carrots, salt, cook for 20 minutes.
5. Send the beets to the tomatoes, onions and carrots, after 10 minutes add the chopped cabbage.
6. Cook a little, put peppers and beans in a saucepan, season with vinegar, add water if necessary.
7. Wait until it boils for 2 minutes.

Distribute the dressing among the jars and screw on.

With tomatoes and peppers without vinegar “You'll lick your fingers”

A healthy and tasty recipe without using acetic acid.

To prepare it you need to take the basic ingredients, as well as:

• pepper (Bulgarian) – 1 kg;
• carrots – 1 kg;
• medium-sized onion – 3 pcs.

Cooking steps:

1. Peel and chop the tomatoes.
2. Place them in a saucepan, add salt and sugar, and simmer for 20 minutes.
3. Add carrots and peppers cut into strips.
4. Fry the coarsely grated beets separately until soft, and then add to the vegetable mixture.
5. After the beets, pour the beans into the pan.
6. Keep everything on the fire for 10 minutes.

Pack the prepared borscht dressing into jars and screw on.

Recipe without sterilization

With this method, there is no need to pre-sterilize glass jars.

For the dressing recipe you will need beets, peppers, carrots, beans, tomatoes, oil, spices and onions, as in the previous version, and also:

• medium-sized garlic – 2 heads;
• vinegar essence 9% – 6 tbsp. l.

Cooking process:

1. Chop the peeled tomatoes.
2. Grate carrots and beets.
3. Chop the onion and bell pepper into cubes.
4. Chop the garlic.
5. Place all vegetables in a saucepan, add salt and sugar, oil and vinegar.
6. Leave for 1.5 hours.
7. Mix the mixture and place it in jars.
8. Place the jars in a container with water and boil for half an hour - an hour.

Cover the bottom of the container with a cloth, otherwise the jars will break.

Roll up the resulting dressing with lids and wrap.

Storage conditions and duration

Sealed jars with dressing can be stored at a temperature of +23...+25 degrees for 1-2 years. But if the canned food has been opened, it needs to be kept in the refrigerator, and to prevent mold, the inside of the lid is greased with mustard.