How is borsch refueling prepared for the winter by hot methods?

Do you want to spend less time cooking borsch in winter? To do this, you can stock up fresh vegetables and herbs, closing the billets in the banks for the winter. Borsch refueling - one of such bright, colored salads. It will help to significantly reduce the work time. There are several ways to preserve vegetables for flavored soups. Borsch refueling can be prepared in a completely different way for the winter. Recipes given in this article can be changed by adding new ingredients or removing existing ones depending on taste preferences. Fantasize and try new options!

Borsch refueling for the winter : mandatory components

Since this is probably the main of all the first dishes, the composition of the blank must also be appropriate. Therefore, for the bright red color of the future vegetable soup, you must necessarily include beetroot in the dressing. To it are added carrots, onions and peppers ("Bulgarian"). Also the whole mass is poured with tomato puree before the heat treatment. If you choose a method of pickling that does not provide for heating, you can put in the dressing not only fresh Bulgarian pepper and all possible greens, but cabbage. But in this case, such salad before serving in boiling borsch is used or in small quantities, being an additive to a freshly prepared roast of fresh vegetables, or it requires washing and panning in a frying pan for several minutes. And how to get ready-made semi-finished products? Below are the recipes, how is borsch refueling for winter prepared in two ways. The composition of vegetables can not be changed, only the method of heat treatment varies.

Method one: borsch refueling for the winter in the form of a sterilized salad

Composition:

- 3 kg of fresh bright red beets;

- 1 kg of uncooked carrots;

- 1 kg of juicy ripe tomato;

- 1 kg of onion;

- 1 kg of bright, preferably multi-colored, sweet pepper;

- 3 tbsp. L. Common table salt;

- 1 glass of raw (unrefined) sunflower oil;

- 1 full faceted glass of sugar;

- ½ cup of vinegar (diluted in 9% of the fortress).

Preparation:

1. Wash all vegetables thoroughly, removing the remains of sand and earth, and clean. Then, the beets, carrots grind on a large grater or cut with a sharp knife in the form of straw. Onion and pepper chop half rings, tomatoes - slices.
2. Stir all the vegetables, adding the remaining ingredients.
3. Spread the dressing on clean jars and put the sterilized. For small (0.5, 0.7 liters) tanks will be enough 15-20 minutes. Being in boiling water, 1 liter - half an hour.
4. Immediately after removing from the hot water, jam the jars with covers, turn them upside down and, setting them upside down, wrap them until completely cooled. Store the refueling in a cool place.

Method two: borsch refueling for the winter by short digestion

The difference between this method is that the vegetable mass is not decomposed into jars for sterilization, but is directly cooked on fire. After its boiling, note the time - 20-25 minutes. After this, spread the hot mixture on sterile jars and roll it. Bright vegetable assortment is ready!