Borsch for the winter in the banks - simple recipes with photos and videos. Beef billet with tomato paste

The procurement of borsch refueling for the winter is the most paradoxical of the culinary processes. The necessary ingredients for the preparation of the traditional Slavic first dish even in the middle of winter can be found on the market, but the hostesses persistently continue to hide the vegetable mixture in the cans. A strange phenomenon must be a logical explanation. And it is! Borscht for the winter today is a tangible time saving in the future. After spending only one day on the preparation of refueling with beets with tomato paste, carrots, cabbage and other ingredients, you can accelerate the process of cooking borscht for up to 40 minutes for the whole year. Furthermore:

in one bank of domestic borscht filling, ten times more useful vitamins, than in a kilogram of vegetables from a supermarket;
in comparison with the factory dressing filled with dyes, thickeners, flavors and artificial preservatives, homemade harvesting in cans is completely natural and harmless;
having prepared for the winter a borsch refueling, you with save a plentiful crop of the vegetables grown by you or your relatives;
borsch in banks for the winter at times cheaper than the purchase of refills and practical store vegetables. As is known, in the winter even beets rise in price;
a natural preparation for borsch can be shared with your children, parents and even with your girlfriend, thus demonstrating your culinary talent;

As you can see, there are plenty of reasons to hide the stock in the banks. Everyone has his own!

Borsch for the winter in the banks - recipe with a photo

Borscht are all sorts: Ukrainian, white with sauerkraut, red with dumplings, green with sorrel and eggs, with beans and with beans, on cabbage and beet broth, in curdled milk, on ferment from rye. The same applies to borscht for the winter in banks, they can be completely different, depending on the selected recipe with a photo. Today we offer you to prepare a simple beetroot refueling with vegetables, repeatedly tested and uniquely approved. Borsch for the winter in banks for this recipe with a photo is always successful, even for beginners "zagotovochnogo" skill.

Ingredients for harvesting borsch for the winter in banks

fresh beet - 1 kg
carrots, peeled - 600 g
onion bulbs - 6 pcs.
Bulgarian peppers - 6 pcs.
celery root - 400 g
refined oil - 200 ml
tomato paste - 6 tablespoons
salt - 1 tsp.
black pepper - 0,5 tsp

Step-by-step instruction on the recipe with a photo of borsch for the winter in the bank

Prepare the complete set of ingredients listed in the recipe. With bulbs, remove the upper husks and cut the vegetables into half rings. Bulgarian peppers and carrots shredded straw. Roots of celery, peel and grate.
Bulgarian pepper and onion fry in vegetable oil. Do not forget to salt and pepper.
To fry add the carrots and celery. Stir well and continue to fry all together. After 3-5 minutes, pour a little water into the frying pan.
Cut the beets and crush straws on a special grater. Put the beet mass in a frying pan to the vegetables. Then send the tomato, stir the borscht refueling for the winter and cook under the lid.
After 10 minutes, sprinkle with ground pepper. If the tomato paste gave too bright acidity, add a little sugar to the workpiece and remove the pan from the fire.
Half-liter jars, previously washed with detergent, treat with steam. In a clean container, place the hot borsch for the winter in cans under the prescription with a photo. Seal the workpiece with tin lids and hide under the hood for 20 hours.

Natural borsch for the winter from beets and cabbage

The history of the origin of red borscht begins in the times of the formation of Kievan Rus. Then the well-known first dish was prepared from the decoction of a specific plant - cowwort. In Russia, this dish was first mentioned only in the 17th century. And the traditional recipe for us did not appear until the 18th and 19th centuries. But even on this historical development of the Slavic dish did not stop. Over the years, people began to harvest natural borsch for the winter from beets and cabbage, thus saving too large crops of agricultural crops. Today, the recipes of such harvesting in banks are in great demand, since they help modern moms and grandmothers without expensive winter vegetables and substandard semi-finished products.

Ingredients for harvesting natural borsch for the winter from beets and cabbage

white cabbage - 2 kg
tomatoes juicy - 2 kg
carrot fresh - 800 g
beet meaty - 1.5 kg
onion white or blue - 600 g
drinking water - 300 ml
oil - 0,5 l
laurel - 6 pcs.
vinegar - 90 ml
rootlets of parsley
refined sugar - 3 tbsp.
peas of pepper - 15 pcs.
salt - 5 tsp

Step-by-step instruction on harvesting natural borsch with cabbage and beets for the winter in cans

Rinse the vegetables and peel them. Beet and carrots grate for "Korean" snacks.
Cabbage chop thin strips. White or blue onions, tomatoes and roots of parsley cut into small cubes.
Combine all the prepared ingredients in a three-dimensional enameled vessel. Add the same oil and water.
The resulting mixture, sweeten, salt and season. Cook billets for borsch for the winter half an hour after boiling.
Two minutes before the end of cooking, pour into the dressing vinegar. Stir the mass and remove from heat.
Distribute the natural borsch for the winter from beets and cabbage to clean small-scale jars. Seal the workpiece with tin lids and cover with a double cover for 12-14 hours.

Dressing for borscht for winter with tomato paste: video recipe

Dressing for borscht for the winter with tomato paste - a useful, tasty and quite inexpensive billet. It is a convenient and practical way to save the missing time, especially to working people and mothers with many children. Boiled broth, poured the contents of the can, added a couple of potatoes - delicious home-borscht ready! How to properly prepare a dressing for borscht with tomato paste for the winter in cans, see the detailed video recipe:

Billets for borsch for the winter in cans without beets - step by step recipe

For sure, the traditional red borsch is the favorite dish of the greater half of the Slavic people. But sometimes mistresses do not have enough time to cook it. Especially - modern women who do not have time to cook delicious and healthy dinners because of the crazy rhythm of life. In this case, home supplies come to the rescue, and borsch for the winter in cans without beets is one of them.

Ingredients for the preparation of borscht without beets for the winter in cans

cabbage - 500 g
fleshy tomatoes - 300 g
onions or blue onions - 200 g
carrot fresh - 200 g
stem celery - 250 g
chili peppers - 2 pcs.
garlic peeled - 4 teeth
oil - 30 g
red pepper ground - 1 teaspoon
refined sugar - 25 g
leaves of a laurel
paprika - 2 tsp.
salt of stone - 12 g

Step-by-step instruction on the prescription of billets for beetroot without beet for the winter

All ingredients listed in the recipe must be prepared and weighed in advance. Make sure the freshness of the vegetables and the quality of the spices.
Fresh onion peel, cut into strips. Garlic crush the side of the knife to let the juice. Mix the onions with garlic and fry on the hot oil for 3-4 minutes.
Tomatoes are blanched and peeled. Chop the tomato flesh into a cube and send it to a pan with paprika, chili and red pepper.
After 8-10 minutes, put the carrots and cauliflower culled in large cubes into the frying pan with vegetables. Continue to simmer the vegetables for another 15 minutes.
Lastly, add to the dressing chopped cabbage, sugar and salt. Stir the whole mixture and leave it under the lid for 10 minutes.
For 2 minutes before the readiness put into the pan a laurel and peas of pepper. Remove the workpiece from the fire.
In sterile banks of a small capacity, place a hot borsch refueling. For safe preservation add to each container 2-3 tablespoons each. preheated vegetable oil.
Sterilize each can with refueling in boiling water for 7-10 minutes. Then take out the container from the boiling water and roll under the metal covers. Harvest for borscht for the winter in cans without beets is ready!

Borscht for the winter with beans - a simple recipe for harvesting

Borscht blanks for winter in cans are made from a variety of vegetables: from beets, cabbage, carrots, onions, bell pepper, celery, garlic. Especially inventive chefs add to all the spicy herbs: parsley, dill, basil. You can not do without spices - a mixture of peppers, coriander, paprika, and other fragrant treasures take place in such a preparation. But whatever one may say, the most delicious borsch is obtained with the addition of tender beans. And since we decided to make a borsch refueling for the winter in banks, so let the nourishing beans in it be present.

Ingredients for the preparation of borsch for the winter with beans in cans

white cabbage - 2 kg
fresh carrots - 1 kg
onion bulbs - 10 pcs.
raw beans - 2 tbsp.
tomatoes juicy - 1 kg
refined oil - 400 ml
sweet pepper - 7 pcs.
salt and granulated sugar - 2 tablespoons.
laurel - 4 pcs.
vinegar 6% - 110 g

Step-by-step instruction on a simple borscht recipe for winter with beans

Wet raw beans in salted water. If dried beans, soak it for 2-3 hours before cooking.
Cut cabbage, chop onion, chop tomatoes, grate carrots.
Mix all the above ingredients, salt and season them. Add sunflower oil to the mixture and cook the preparation for 1 hour.
3-5 minutes before the preparation, pour into the vessel with vinegar dressing. Thoroughly mix everything.
Spread hot borscht for winter with beans on sterile jars and cap with a sunset key.

Borscht for the winter - a lifebuoy for the compassionate villagers, hasty housewives, parents with many children, always busy moms and watching their health grandmothers. It does not matter how it is cooked - with tomato with cans, without beets or with beans. This practical preparation will always be welcome!