Tasty and convenient basis for borscht, which will save time in winter
I want to share with you my tried-and-tested recipe for borscht dressing for the winter. Oh, how many times this jar has saved me! When it’s cold outside the window, and I want aromatic, rich homemade borscht in the house, I just open one half-liter jar — and in 15-20 minutes I have a complete meal on the table.
You don’t need to spend hours cleaning beets, carrots and onions, everything is already ready, just add broth, potatoes, cabbage and meat (or make a lean version).
I have been making this recipe for years, and it always turns out well. The whole batch I usually make makes about 12 liters of dressing. This is enough for the whole winter for a large family – about 20-25 pots of borscht, depending on the volume.
Cooking time is about 1.5-2 hours of active work (taking into account the cutting of vegetables and stewing), plus time for sterilizing the cans and cooling. If you are an experienced housewife, you will be able to cope faster, and I advise beginners to take their time, especially with cutting – so that everything is according to the recipe.
Ingredients (for 12 liters of filling):
- Beets – 5 kg
- Carrots – 3 kg
- Onions – 2.5 kg
- Oil – 1.5 l
- Tomato paste – 1 kg
- Water – 5 l
- Salt – 10 tbsp. l.
- Sugar – 10 tbsp. l.
- Pepper peas – 75 pcs.
- Laurel leaf – 25 pcs.
- Garlic – 30 cloves
- Vinegar (9%) — 30 tbsp. l.
Preparation of borscht dressing
My advice before starting: first, choose only fresh, dense vegetables. If the beetroot is a little limp, it is better not to take it, because the dressing may turn out to be less bright. I wash all vegetables thoroughly under running water, clean beets and carrots with a special knife so as not to cut off excess.
To speed up the process, I often use a food processor with a slicing attachment – it’s a lifesaver! I add vinegar and garlic at the very end, because vinegar can “suffocate” the aroma if added earlier.
We cook step by step
First, prepare everything on your desktop. Place a large pot (preferably 10-12 liter or cauldron) on the stove. Pour in the oil and heat well over medium heat.
Add chopped onion and simmer for 5-7 minutes until soft and slightly golden. Then pour grated carrots, mix and cook for another 5 minutes. Now it’s the turn of beets – add them, mix everything well and stew together for about 15 minutes. Vegetables should release juice and soften a little, but not boil into porridge.
Next, add tomato paste, mix thoroughly and heat for another 5 minutes – the paste should “open” and give color. Carefully pour hot water (5 liters) so that there is no sudden temperature change. Add salt, sugar, peppercorns and bay leaf. Bring to a boil and cook over low heat for another 10 minutes, stirring occasionally with a wooden spatula.
While the dressing is cooking, sterilize the jars and lids. I do this over steam or in the oven at 120°C for 15-20 minutes. I prepare approximately 24-25 cans of 0.5 l each — so convenient, because one can is just enough for 2.5-3 liters of borscht.
At the end, add finely chopped garlic and pour vinegar. Stir and cook for another 5 minutes. The dressing should combine well, become homogeneous and aromatic. Check the taste at this stage and, if necessary, adjust the salt or sugar.
Pour hot dressing into sterilized jars using a watering can or ladle, filling almost to the top. Close tightly with lids. Turn the jars upside down, cover with a warm towel or blanket and leave to cool for a day. This is an important point — slow cooling helps to create a vacuum and preserve the product better.
I store the closed jars in a dark, cool place (pantry, basement or lower shelf of the closet) at a temperature no higher than +15°C. In such conditions, the filling is excellent for up to 12 months, that is, until the next season. After opening, I keep the jar in the refrigerator and use it within 7-10 days. If you notice that the lid has blown off or an unpleasant smell has appeared, it is better not to risk it and throw it away (use it as fertilizer in the garden).
In winter, I just put a pot with broth (meat or vegetable), add beans soaked overnight, potatoes, when they are almost ready – pour in cabbage and add a jar of dressing. I bring it to a boil, throw greens, garlic and sour cream into the plates. The borscht turns out rich, bright red and very aromatic – as if it had just been cooked from fresh vegetables.
If you are canning for the first time, don’t worry, the main thing is to follow the proportions. I always say it’s better to be safe than sorry. Try making at least half a portion to start with and you’ll fall in love with this recipe as much as I do.
Variations of the recipe that I tried and recommend:
- Add 0.5 kg of sweet bell pepper (red or yellow) – cut into strips and stew together with vegetables. The dressing will be even more fragrant and rich.
- Instead of tomato paste, you can use tomato juice from pureed fresh tomatoes (without skin).
- For piquancy, you can add a little hot chili pepper.
If you do not like a very sweet taste, reduce the amount of sugar to 5-6 spoons. But I do not recommend reducing the vinegar – it ensures the reliability of canning, so that the workpieces do not swell.