Seasoning for borscht for the winter

Seasoning for borscht for the winter
Category: Blanks
Ingredients
Carrots 1 kg.
Tomatoes 2 kg.
Bulb onions 1 kg.
Parsley greens 0.5 kg.
Dill greens 0.5 kg.
Sweet pepper 10 pcs.
Coarse salt, NON-iodized (!) 1 pack (kg)
Cooking method

Chop the carrots on a coarse grater (in principle, all this can be chopped very quickly with Burner).
Finely chop the tomatoes and peppers, finely chop the onion and herbs. Pour everything with coarse salt and put in jars without sterilization. Store in a cool place. In winter, borscht for frying is the very thing

Note
I found this recipe in my notes. Once, every year I procured it. Now, when we have all these vegetables all year round - the need for this has disappeared.But maybe it will be useful for those who do not sell all the ingredients in winter

Yes, a good piece. Once upon a time, my mother also did something like this. I think if you change the quantity, then a jar of this blank will not hurt in any kitchen. Perhaps I'll do it myself.

ABOUT! My favorite preparation for the first and second, processing and storage as described above, only the composition is slightly different:

Bulb onion -1kg
Carrots -1kg
Bulgarian pepper -1kg
Root
parsley
celery
parsnips - all together 1kg
Greens
parsley
celery
parsnips - as much as you want

You can add hot peppers, tomatoes, herbs to taste if desired ...

Salt - Don't! iodized should be equal to 1/5 of the total weight of vegetables

Girls, does anyone have the same recipe, only for rolling into jars under the lid?

Girls, does anyone have the same recipe, just for rolling into jars under the lid?

What's the problem? Sterilize cans and lids and roll up. But keep it in a cool place anyway.

Girls, does anyone have the same recipe, just for rolling into jars under the lid?

I've been rolling for a year already - they stand like cute in my south
I don't have onions and carrots (I add them in winter), but with celery
i.e. so
- tomatoes
- Sweet pepper
- greens - almost always parsley, almost never - dill
- celery (usually root, but leafy is also super!)
- salt

the proportions are arbitrary, you should like it. I have a tomato and a pepper - in almost equal proportions. I grind everything with a blender chopper - on low heat, let it boil for 10 minutes - and pour it into jars. all

and I always thought that beets are first added to the beetroot dressing

[Caprice]

Caprice, An interesting recipe without cooking, I have not met.

Girls, does anyone have the same recipe, just for rolling into jars under the lid?

AlenaDS, I will be glad if my favorite borsch seasoning comes in handy for many years:
6l tomato juice
1 kg of beets
1 kg of carrots
1 kg onion
1 kg sweet pepper
1 liter odorless vegetable oil
Everything that can be chopped and cooked for 1 hour, add vegetable oil and cook for another hour. Stir while cooking. Pour into jars, roll up. Stored perfectly.

and I always thought that beets were first added to the beetroot dressing

She will lose color!

And first, I boil tomato juice with the sweet peppers skipped in a meat grinder almost twice. And vegetables (carrots, onions, beets) separately carcass. Beets are added last, when the cabbage is almost ready. You can also throw boiled beans along with vegetables - I like it even more. I never add vinegar. And the color and smell of summer borscht. In winter, we only eat this!

And now I don’t procure anything at all. We sell all this fresh all year round.

Today I tried (for myself) a new recipe for harvesting tomatoes. Grind the tomatoes through a meat grinder with bell pepper. I put them in bags (about 3 ladles each) and in the freezer, in winter just add to the borscht in overcooking.

Now, during the period of active preparations, I want to raise this recipe.
In fact, the name of the recipe is not entirely correct. This is not just a borscht, but a universal dressing, although I can't even imagine borscht without it.
I put it instead of salt when cooking meat and chicken broths, vegetable soups, stews and cabbage hodgepodge. With the addition of this dressing, a wonderful aromatic boiled meat is obtained, but it is especially appropriate for boiled fish. A banal cod cooked with such a dressing turns out to be simply extraordinary, and if it is then with mayonnaise - mmm ...
I do slightly different proportions than the recipe author
Carrots - 1 kg
Turnip onion - 1 kg
Tomatoes - 1 kg
Bulgarian pepper - 400 grams
Parsley greens - 300 grams
Dill greens - 300 grams
Celery greens 200 grams
Salt - 1 kg
From this amount of ingredients, 1 three-liter can is obtained, 1 full eight hundred gram and one incomplete eight hundred gram can of dressing. I have enough until next season and even longer.
I don't sterilize anything, I don't roll it up, I keep it in the closet in the kitchen. The only thing is that I don't put a spoon in a large jar every time, but put it in a small one, which I keep in the refrigerator.

[SvetaI]

SvetaI, Svetlana, somehow it does not fit in my head - cut all the ingredients, mix with salt and just in a jar ??? That is, without any heat treatment?

Yes, I just cut it, sprinkle it with salt and put it in clean jars. Vegetables give juice immediately. In such a strong brine, they can be safely stored for more than a year at room temperature.

[severyanka76]

severyanka76,
I confirm such a "universal" filling as SvetaI, my grandmother did it, then my mother, now I ... ,, it is stored perfectly, the aroma is extraordinary, the only thing I now interrupt everything in TM, and before on a grater they rubbed and cut ...

[SvetaI]

SvetaI, Svetlana, thank you very much - all the time I am looking for something simple in terms of labor costs. This recipe couldn't be easier! I will definitely do it. Thanks again for the recipe.

[marlanca]

marlanca, Galina and thank you, I will definitely not doubt now!

[severyanka76]

severyanka76, cook for health!

[marlanca]

marlanca,
My recipe is also from mom and grandma

A recipe from childhood. Mom did such a dressing, and I recently remembered. It will have to be done.