Borscht dressing

Name: Borscht dressing
Total time: 1 h 15 min
Yield: 4
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Carrots - 100 g; Beetroot - 100 g; Onions - 100 g; Garlic - 10 g; Tomato sauce - 150 g; Salt - 8 g; Sugar - 5 g; Vegetable oil - 70 g; Table vinegar - 10 g

Cookinero 24 Oct 2025

840

Where does the perfect borscht begin? With the dressing, of course! We have prepared a recipe for you for the dressing, which you can take out of the refrigerator at any time and throw into the borscht so that it turns out as rich, bright and a little tart as possible. Now all you have to do is prepare the broth and “assemble” your borscht.

How to cook Borscht dressing

Step 1

In a frying pan with heated vegetable oil, fry the onion, beetroot and carrot for 7 minutes.

Step 2

Garlic and tomato sauce mixed with salt and sugar, add to vegetables when they become soft. Stir and simmer for 60 minutes. Add vinegar 10 minutes before readiness.

Step 3

Sterilize the jar, place the dressing in it and close the lid.

Borscht dressing - FAQ About Ingredients, Baking Time and Storage

Can I make this Borscht dressing without tomatoes?

Yes, you can substitute tomato sauce with an equal amount of tomato paste diluted with a little water or vegetable broth. Alternatively, for a completely tomato-free version, increase the amount of beetroot and add a splash of lemon juice for acidity.

How should I store the Borscht dressing and how long will it last?

Store the sealed, sterilized jar in a cool, dark place. Once opened, keep it refrigerated and consume within a week. Properly canned and sealed, the unopened jar can last for several months.

I'm vegetarian, is this recipe suitable for me?

Absolutely! This Borscht dressing is completely vegetarian as it's made with vegetable oil and vegetable-based ingredients. Just ensure any broth or stock used in place of water, if needed, is also vegetarian.

Can I freeze this Borscht dressing?

Yes, you can freeze it. Allow the dressing to cool completely, then transfer it to an airtight, freezer-safe container, leaving some space for expansion. It will keep well for up to 3 months. Thaw in the refrigerator before use.

What can I serve this Borscht dressing with?

It's traditionally used as a base for Borscht soup, but it's also fantastic as a flavorful sauce for grilled meats, roasted vegetables, or even as a tangy addition to a grain bowl for an extra flavor boost.

The recipe says to simmer for 60 minutes. Is that necessary?

Yes, the 60-minute simmer is crucial. It allows the flavors to meld beautifully, the vegetables to break down and thicken the sauce, and it helps to achieve the correct traditional consistency and depth of flavor.

Can I make a larger batch of this dressing?

Absolutely! To scale up, simply multiply all the ingredients by your desired factor. Use a larger pot or Dutch oven to accommodate the larger volume. The cooking times, especially the 60-minute simmer, will remain the same.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Porridge "Friendship"

Total Reviews:

According to this recipe, Druzhba porridge is prepared with two types of cereals, in a saucepan, with milk. It was very popular among Soviet students in the last century. They often started their day with it and said that "rice and millet are fr

Cookinero

Ginger drinks, Drinks with honey, Tinctures with vodka, Drinks with lemon, Collection of recipes,

Ginger tincture

Total Reviews:

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Cookinero

Ham, Peaches, Summer recipes, Peach recipes,

Ham and peach kebabs

Total Reviews:

Cookinero

Salads, Tomatoes, Vegetable salad, Summer recipes, Summer salad,

Achuchuk salad

Total Reviews:

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cookinero