Dressing for boiled beet borscht for winter

2 h. 0 min.
10 servings
Dressing for borscht from boiled beetroot for winter

In winter it can be difficult to find really tasty and sweet beetroot for borscht. In addition, the preparation of refueling from it always takes a decent chunk of time. For this reason, I prefer to immediately stock up for the future and roll up the refueling in cans.


  • Beetroot - 5 kg
  • Onion - 2 kg
  • Bell pepper - 2 kg
  • Carrots - 500 g
  • Vegetable oil - 500 ml
  • Water - 500 ml
  • Sugar - 1.5 glasses
  • Vinegar - 300 ml
  • Garlic - 1 head
  • Salt - 4 tbsp.l.
  • Ground black pepper - 2 art.l.

Step-by-step cooking recipe

Boil the beets until tender and grate.

Grate the carrots too, and chop the onion and pepper.

Mix all the vegetables, oil, water, sugar, salt and pepper.

Bring the dressing to a boil and simmer for 15 minutes.

Pour in the vinegar and add crushed garlic. Simmer for another 10 minutes.

Roll up the refueling for the winter in sterilized jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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