The idea of \u200b\u200bpreserving soups for the winter may seem strange to many. But in winter it is not always possible to purchase fresh vegetables of good quality, and if you are lucky, their cost is unlikely to please. Having a rich harvest in the summer, why not make a series of preparations, including soups. We recommend recipes for winter pea soup and kharcho.

Harvesting pea soup for the winter in jars - recipe

Ingredients:

• split peas - 2 kg;
• fresh carrots - 1 kg;
• onions - 1 kg;
• bell peppers - 1.5-2 kg;
•   (freshly prepared) - 3.5 l;
• sunflower oil without aroma - 500 ml;
• granulated sugar - 180-200 g;
• non-iodized rock salt - 4 tbsp. spoons without top;
• vinegar essence - 0.5 tsp.

Cooking

To prepare pea soup in jars, we first soak the washed peas for several hours or overnight. We put it on the stove to cook and after boiling we stand on the stove for at least one and a half hours.

While peas are being cooked, we properly prepare the vegetable component of the soup. Dice the peeled onions and carrots in cubes and pass the vegetable mass in a large frying pan, preliminarily heating one glass of sunflower oil without aroma in it. We put the frying from onions and carrots into a pan, and pour another glass of oil into the pan, heat it and put the bell peppers, previously peeled and chopped into cubes or straws, into the pan. We fry the pepper mass and put it together with the oil in a pan to the vegetables, add the peas, pour the tomato juice, pour salt and granulated sugar and cook the preparation for forty minutes.

At the end of cooking, add vinegar essence to the pea and vegetable mass, mix, hot-fill the workpiece in sterile and dry containers, seal with boiled lids and be sure to wrap the containers for self-sterilization, turning them upside down, until they cool completely.

In a similar manner, you can prepare bean soup for the winter in jars.

Kharcho soup for the winter in jars - recipe

Ingredients:

• fresh tomatoes - 2 kg;
• plums (ideally acidic varieties) - 0.2 kg;
• onions - 0.5 kg;
• hot pepper - 1 pod;
• walnuts - 120 g;
• medium-sized garlic heads - 2 pcs.;
•   - 20 g;
• cilantro or parsley (greens) - 2 medium bunches;
• sunflower oil without aroma - 110 ml;
• granulated sugar - 45 g;
• non-iodized rock salt - 30 g;
• table vinegar - 55 ml;
• allspice peas - 6-10 pcs.;
• bay leaves - 4 pcs.

Cooking

Initially, we remove the skins from washed tomatoes, scalding the fruits first with boiling water. We grind the vegetable now in a blender or with a meat grinder. Peel the onions, peel them lightly and fry them in vegetable oil in a frying pan until golden brown with chopped pods of hot pepper and sunflower hops. Divide the plums in half, remove the stone, and boil the flesh for about ten minutes and grind through a sieve. We also prepare nuts by frying the kernels in a dry frying pan for about ten minutes, after which they are crushed in a blender.

Now we combine the tomato and plum mass in the pan, add the frying of onions and pepper and boil over moderate heat with frequent stirring, until the volume is reduced by about half and thicken. Now we lay nuts, chopped fresh herbs of cilantro or parsley, chopped garlic, add sugar and salt, and also throw peppercorns and bay leaves. We cook the workpiece for another fifteen minutes, after which we pour in the vinegar, warm it up for a minute and immediately pack it in sterile containers. Having sealed the jars with boiled lids, we place them upside down under the “fur coat”, and after cooling we move them to other blanks.

Dressing for borscht, soup and other dishes

When salting vegetables and greens, they retain many vitamins until spring. I have been harvesting vegetables in this way for a long time. It is very convenient in winter: when cooking borsch, soup or other dishes, put 1-2 tablespoons of aromatic dressing. Just do not forget then to salt the dish a little less.

Ingredients:

• tomatoes - 500g .;
• onions - 500g .;
• carrots - 500g .;
• sweet pepper - 500g;
• parsley - 300g .;
• salt - 500g.

Cooking:

Rub carrots on a coarse grater.

Chop onion and pepper into thin strips.

Peel the tomatoes and chop them too.

Finely chop the greens. (The recipe shows more greens than the photo. Just this time I had a little green.)

Add salt (if "extra" then 400g.) And mix everything. After 10 minutes, spread the dressing (the juice that stood out too) in jars and cover with nylon covers.
   Refueling is well stored at room temperature.

From the indicated number of vegetables, 4 cans of 0.5 l each were obtained.

Borsch dressing

2 kg beets
   250 gr Luke
   750 gr. a tomato
   250 g sweet pepper
   1 head garlic
100 gr. Sahara
   100 gr. vinegar 9%
   250 gr rast. oils
   30 gr. Salt (table. Spoon)
   dill, parsley (optional)

We cut tomatoes, peppers and onions into cubes (if desired, you can grind on a blender or scroll in a meat grinder - this does not matter)

Three raw peeled beets on a coarse grater ...

Put everything (EXCEPT GARLIC !!!) in a pan, add salt, sugar, butter, vinegar and simmer for 40 minutes, stirring from time to time ...
   While everything is extinguished, wash and sterilize the jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer another 10 minutes, stirring occasionally.

ALL! Lay out on the banks and roll up. Banks are wrapped in heat until morning.
   The yield of the finished product from the specified number of vegetables is 2.5 liters.

Vegetable dressing with celery

It took me about 2 liter cans:
   12-15 medium carrots
   1.5 kg of pepper
   6 large onions
   bunch of dill, parsley
   a quarter of the celery root (you can replace the stem, or you can even without it, for an amateur)
   2 heads of garlic
   coarse salt about 200 grams
   Grate the carrots on a coarse grater, finely chop pepper, onion, herbs, celery with a thin straw, garlic with a thin plate, pour everything with salt, mix, let stand for 30 minutes (to separate the juice)
   Fold in clean jars along with the juice, tamping a little with lids and refrigerate, it is stored very well and lasts for a long time

When cooking broths, be careful with salt, since the dressing is salty, I don’t salt the broth, add a couple of spoons to the dressing, and then I’m going to add salt or not)

Mushroom hodgepodge

• For 10 cans of 0.5 l: 1 kg of cabbage,
• 1 kg of tomatoes
• 1 kg of carrots,
• 0.5 kg of onion,
• 2 kg of mushrooms boiled in salted water,
• 0.3 l of vegetable oil,
• 3-4 bay leaves
• bitter and allspice, salt to taste.

Shred cabbage, three carrots on a coarse grater, chop the onion into strips, cut the tomatoes into pieces. Sasser onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.

Then add mushrooms to vegetables, simmer until tender (10-15 minutes). 3 minutes before cooking, add bay leaf, bitter and allspice. On the banks we lay out everything hot and roll it up.

Beetroot soup dressing

300 g beet tops
   200g - sorrel
   50 g of dill,
   200 ml of water
   25 g of salt.

Chop the beet tops, salt, add sorrel, dill, mix, add water and cook 5 minutes after boiling. Then put it in banks, roll up, store in the cold.

Soup dressing

1 kg of onions, 1 kg of sweet pepper (red and yellow), 3 kg of tomatoes, 1 kg of carrots, 0.5 l of sunflower oil, 0.5 cups of salt, greens.

Pass vegetables through a meat grinder or grind in a combine, mix with salt, oil and cook on low heat for 30 minutes (after boiling). 10 minutes before the end of cooking, add chopped greens. In hot form, we lay out on sterilized jars (preferably 0.5 l) and roll up.

Harvesting for borsch with beans

• Borsch dressing with beans prepared for the winter will provide you with delicious borsch. This dressing is suitable not only for borsch, it can be eaten like a salad.

• - 5 kg tomato
• - 1.5 kg of beans
• - 2.5 kg of beets
• - 1.5 kg of carrots
• - 1 kg of onion
• - 1 kg of bell pepper
• - salt to taste (about 5 tablespoons)
• - 0.400 g of vegetable oil
• - 0.250 g vinegar 9%
• - greens (parsley, dill)
• We twist the tomatoes in a meat grinder, beets and carrots with three on a coarse grater, onions in half rings, and peppers in straws.
• Boil the beans until almost ready.
• We put everything in a large pan, add salt, vegetable oil. Vinegar and herbs are at the end.
• Cook for 40 to 50 minutes, after boiling.
• We lay out the hot gas station in cans, roll up and under the "fur coat".

Seasoning for winter okroshka

Seasoning lasts until the new crop. It can be used not only in okroshka, but also in salads.

• Horseradish roots - 200 g,
• 300 g of dill,
• 350 g of fresh cucumbers,
• 150 g of salt.

Three horseradish roots on a fine grater, finely chop the dill, rub the cucumbers on a coarse grater. Add salt to the chopped vegetables, mix everything thoroughly. We spread the seasoning over the banks, close the capron lids and store in the refrigerator.

Seasoning for pickle with pickles

I cook a kilogram of pearl barley for 2 hours. I add 1 kg of carrots, onions, tomato, 3-4 pieces of Bulgarian and hot pepper, a head of garlic, tomato paste 2 tbsp. spoons. I cook until the vegetables are cooked. Salt 4 tbsp., Sugar 2 tbsp., Vinegar 9% 2 tbsp., 1 cup sunflower oil. At the end of cooking, pickled cucumbers are 1 kg or less. I cook another 20 minutes and roll it into cans.

Seasoning for pickle with fresh cucumbers

Ingredients:
   3 kg FRESH cucumbers
   1 kg of carrots
   1 kg onion
   0.5 l tomato paste
   250 g sugar
   200 ml of vegetable oil
   4 tbsp salt
   500 g boiled barley
   100 g 9% vinegar

Grate cucumbers and carrots on a coarse grater, cut onions in half rings.

Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, salt in a pan. Cook for 40 minutes. After 40 minutes add boiled pearl barley, and after 5 minutes add vinegar.

Pour everything into sterile jars and roll up.

When I wanted the soup, we cook the broth, add the potatoes and add a jar of pickle 10-15 minutes before the end. Very tasty and minimum hassle. Have to tinker only once, when you canned it!
   koolinar.ru

1 kg of tomatoes, 300 ~ 500 g of onions, ~ 300 g of carrots, 500 g of peeled red bell pepper (i.e. without ponytails and seeds), 1.5 kg of cabbage, 2 tsp of sugar, 3 ~ 4 tsp of salt, 2 tsp of 70% vinegar, if desired - hot pepper

Grind tomatoes in mashed potatoes - in a blender or in a meat grinder.
   Chop cabbage (large or small - as usual for soup).
   Wash and peel onions, carrots and peppers.
   Grind - cut or mince through a meat grinder or blender.

Put the pot with tomato juice and other vegetables (except cabbage) on the fire. When the mass boils, remove the foam and pour in the cabbage.

Let the mass boil for 10 ~ 20 minutes at minimum heat. Stir frequently, as cabbage sinks to the bottom and can burn.
   Add salt, sugar and pour vinegar.
   Transfer to sterilized jars.

Seal tightly and lay under a warm blanket until completely cooled.

I hope you enjoyed it and all come in handy.

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Pickles, pickling and pickling vegetables for the winter are a traditional occupation of all housewives in the summer season. How to prepare dressings for soups for the winter with a photo of the steps, see and read on.

Preparations for the winter: dressings for soups

Vegetable blanks are good as appetizers and in the form of salads. I suggest a little move away from the topic and prepare a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for winter soup for borsch

Ingredients:

• 4 kg beets
• 2 kg of tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth. garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 tbsp. Sahara
• 3 tbsp. l salt
• greens of basil, dill, coriander, celery, garlic, onions

Cooking method:

1. Grate beets on a fine grater.

2. Onion cut into cubes.

3. Grate the carrots on a medium grater.

4. Scald tomatoes with boiling water, chop with toothpicks and peel off.

5. Cut the tomatoes into slices. Can be chopped with a blender.

6. Peel and chop the garlic.

7. Fry onion and carrots in vegetable oil in a saucepan.

8. Grind greens.

9. Put the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes over low heat. Put the fried carrots and onions in a pan.

11. Pour salt andsugar. To stir thoroughly. Put garlic in a dressing and pour in a little water so that it does not burn. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes, until the beets are ready. Add greens, mix and remove from heat.

12. Wash jars thoroughly with baking soda. Scald jars with boiling water. Sterilize jars and lids.

13. Fill the cans with dressing.

14. Top up with 1 tsp. calcined vegetable oil or table vinegar 3%. Roll up the cans   with sterile covers, turn upside down and wrap with a blanket.

15. Cooled banks should be stored in a cool place.

It is better to put borsch dressing in storage in the cellar or in the refrigerator.

Soups frequent in the Russian menu are cabbage soup, borsch and pickle. We prepared borsch dressing for the winter, let's start dressing for cabbage soup.

Recipe for cabbage soup

Ingredients:

• 2 kg of cabbage
• 0.5 kg of tomatoes
• 1 kg of carrots
• 0.5 kg onions
• 0.5 tbsp. Sahara
• 0.5 tbsp. table bite 9%
• 100 ml of vegetable oil
• 2 tbsp. l with oli
• peppercorns - 10 pcs.
• bay leaf
• caraway seeds or dill

Cooking method:

1. Chop cabbage into thin strips.
2. Dice tomatoes.
3. Peel and chop onions.
4. Grate the carrots on a medium grater.
5. Combine the vegetables in a pan.
6. Salt and season with sugar.
7. Pour in vegetable oil.
8. Place the pan and dressing on the stove.
9. Stew dressing about 35 minutes.
10. Pour vinegar into the dressing, add seasoning and mix.
11. Boil the dressing and put it in sterilized jars.
12. Roll up, turn over and wrap banks until cool. Keep refueling in a cool place.

Dressing for pickle is prepared immediately with rice or barley. It turns out almost ready soup. Just add water!

Pickle Dressing Recipe

Ingredients:

• 0.5 kg of carrots
• 0.5 kg onions
• 1.5 kg of cucumbers
• 1 tbsp. rice or barley
• 300 gr tomato paste
• 100 gr. Sahara
• 125 ml of vegetable oil
• 50 ml of vinegar 9%
• 2 tbsp. l salt

Cooking method:

1. Cucumbers cut into long strips, then slices.
2. Grate the carrots.
3. Onion cut into half rings.
4. Boil rice or barley until half cooked.
5. Put prepared vegetables and rice in a pan.
6. Add vegetable oil, tomato paste, sugar and salt.
7. Stir and simmer over low heat for about 30 minutes.
8. Pour vinegar and boil the dressing.
9. Sterilize the banks.
10. Fill the cans with dressing and roll up.
11. Cool the jars to room temperature. Store in a cool place.

Another recipe for soup dressing for the winter, see the video recipe.

Video recipe for winter soup

Cook with pleasure and be healthy!

Always Yours Alena Tereshina.

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Borsch can be safely called one of the most popular soups! Everything is perfect in it: bright color, bewitching aroma and incredible taste! There are a lot of recipes and variations in the preparation of this first dish, but every housewife should know this classic recipe. Do not forget to submit traditional garlic buns to him!

Thick Lentil Soup

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Many underestimate lentils and very vain! It makes a very tasty thick soup. Baked vegetables, spices and fresh herbs give it such a bright taste and aroma that it is simply impossible to resist!

Immune Pumpkin Soup

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Velvety and warming, this puree soup is not only tasty, but also extremely useful: the red pepper contained in it will strengthen immunity, a bright pumpkin will give a good mood, and the chicken will fill with the necessary vitality.

Chicken soup

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Chicken soup is considered one of the most useful, especially in the cold season. This dish is light and at the same time satisfying, it is perfectly absorbed and protects the body from colds!

Pickle with rice

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Rassolnik - one of the oldest Russian soups! Its main ingredient is that give the dish a unique and incomparable taste! In the classic version, it is cooked with pearl barley, but this cereal can also be replaced with rice.

Mushroom hodgepodge

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Thick rich mushroom soup is ideal for cold winters! Bacon gives the hodgepodge a pleasant smoked aroma, garlic gives piquancy, and parsley greens brings a touch of freshness. It is worth a try!

Pea soup

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Pea soup in Russia was cooked from time immemorial, but to this day this dish is very successful. It is characterized by high nutritional value and beneficial properties, so it will be indispensable in the cold. And to add a little piquancy, add smoked bacon and garlic to the soup.

Slimming Vegetable Soup

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During the holidays, you gained a few extra pounds and want to get rid of them as soon as possible? Try to make a light and vitamin vegetable soup! It improves digestion and gives the body all the necessary substances. This diet dish will be appreciated even by your loved ones who are not dieters!

Finnish smoked salmon fish soup

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This traditional Finnish soup with smoked salmon and cream is often cooked in Scandinavia, but this dish is perfect for the Russian winter! Gourmets and lovers of unusual recipes will especially like its original taste.

Cheese soup

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This soup is very easy to prepare! Thanks to the key ingredient - processed cheese - it turns out incredibly tasty and delicate. Cheese lovers must try!

Sweet Pepper Cream Soup

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The author of this dish is one of the best chefs in Provence, Jean-Andre Charial, and this is a good reason to try it! Sweet pepper cream soup is prepared very simply, but it turns out to be very original and will delight you with an unusual rich taste.

Whipped Corn Soup

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This recipe is perfect for those cases when you want to treat yourself to something tasty, and there is very little time for cooking. Its unusual sweet-smoked taste diversifies the usual menu!

Lamb soup with chickpeas

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Lamb and chickpeas make this dish very rich and delicious! For cooking, you can use either ordinary or canned chickpeas. In any case, you get a wonderful winter dish!

French garlic cream soup

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Garlic soup? Why not! To prepare this dish, originally from France, you need the simplest products that give a very unexpected result. The French know a lot about gourmet dishes!

Bean Tomato Soup

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This thick tomato bean soup is very nutritious and aromatic. All the ingredients of the dish in combination create the perfect composition, and the islandy notes of chili pepper and crispy croutons perfectly complement its delicate texture!

There are many ways to make the first dish more flavorful and delicious. The simplest of these is a dressing for soup.

What is the best way to season soups?

Any soup is not just a mixture of products boiled in large quantities of water. Cooking it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product separately, but also take into account their mutual influence on each other. What cooks do not use to improve the taste of the finished dish! But the best option is a pre-made soup dressing. One has only to add it to the pan in the last minutes of cooking, and you can be calm about the end result. All gas stations are usually divided into two categories:

1. Those that are made during cooking simultaneously with the dish itself.

2. Mixtures procured for future use.

Any hostess will agree that the second option is undoubtedly more preferable. Firstly, it allows you to use seasonal products at any time of the year. Secondly, dressing for soup significantly reduces the time it takes to prepare it. One has only to open the treasured jar and put a couple of spoons in boiling water.

Types of gas stations

In order to always have at hand the necessary components for a particular dish, they must be prepared in advance, and then sent for storage. You can do this in different ways: dry, freeze or preserve. Soup dressing in this case is no exception. Many use, for example, frozen greens, dried spices or various sauces. All of them are, in a way, dressings for first courses. With them, any soup or borsch is not just a decoction, but a real celebration of taste. Such additives usually include those products without which a hot dish is simply impossible to imagine. There are greens and some vegetables such as carrots, sweet peppers or tomatoes. One has only to collect these products together in a certain ratio, grind them, put them in plastic bags and put them in the freezer. At the right time, it remains only to open the packaging, process the semi-finished product and add it to the boiling basic composition.

Frozen aromas

Almost always, at the last stage of cooking, it is customary to add vegetables and greens to soups. Sometimes they are pre-passaged, but this is not necessary. The only difficulty is that these products are seasonal in nature, and sometimes it is quite difficult to find them in the cold season. This is where the blanks are needed. Dressing for soup for the winter can be prepared with the good old salting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onions, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done very simply:

1. All products must be washed.
2. Then they should be cut with a knife and chopped carrots using a coarse grater.
3. Add salt and mix well.
4. Place the mass in a container or jar, cover and refrigerate.

Such a dressing for soup for the winter will be a real find on cold days. When it is cold outside, it is nice to see a plate on the table, for example, with steaming fragrant borsch.

A matter of taste

Making soup is a complex process that takes time and effort. To simplify the procedure, housewives usually use such a standard preparation as dressing for soup for the winter. Her recipes can be very different. For example, a simplified version consists of a minimum number of components per kilogram of salt is a bunch of parsley, as well as 3 kilograms of onions and carrots.

Not a single good soup is complete without these products. In order not to run after shopping, you can do everything in advance:

1. Peel the carrot and peel the onion.
2. After this, grind the products. They should be of the form that they are used to seeing in the pan.
3. Sprinkle all with salt. In this case, it will be not only an additive, but also a necessary preservative.
4. Then spread the mixture into prepared jars with screw caps. They are very convenient for repeated use.

So the soup is ready for the winter season. Each recipes can have its own. For example, you can change the ratio of vegetables or even expand the list.

Juicy supplement

The most commonly used vegetable. It is prepared from those products that are difficult to do without. Freezing and salting is, of course, a convenient option. But then the vegetables still have to be cooked or fried. To avoid this stage, it is better to do everything in advance. To do this, take:

one kilogram of sweet pepper, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and the same amount of garlic cloves.

Everything needs to be done as follows:

1. Wash the vegetables.
2. After that, they must be cut: onions and pulp of pepper - into cubes, carrots - into straws (you can just grate), and tomatoes - into slices, after peeling. Garlic is best passed through a press.
3. Fry carrots and onions in separate pans, and then transfer to a deep pan.
4. Add pepper and tomatoes there. Bring the mass to a boil and simmer for about 30 minutes.
5. Add salt and garlic and continue cooking for another ten minutes.

After this, the vegetable dressing for soup for the winter will be completely ready. It remains only to pack and roll up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

Quick soup

Billets can be both universal and provided for a specific case. The recipe for dressing for soup depends on what exactly the hostess intended. If you add a little cabbage to already known products, you can get a great addition to cabbage soup. For this option, one and a half kilograms of carrots, allspice, onion, salt, half a kilogram of cabbage and tomatoes, salt and peas are needed.

Cooking method:

1. Grind washed vegetables thoroughly. First chop the cabbage and carrots with a grater. Then slightly fry them in vegetable oil.
2. Cut tomatoes with onions into cubes and also send to the pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the remaining components and warm the mixture for another 5-7 minutes.
5. Transfer the hot mass to banks and roll up.

At the right time, all that remains is to boil the water and cook the chopped potatoes lightly in it. Refueling will do the rest itself.

Tasty borsch

Everyone is used to the fact that gas station is just an addition. But it is not so. Fragrant mixture, for example, can be a real basis for a good borsch. Here you need a special dressing for soup for the winter. Preparing it with a photo will be more convenient and clear. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onion and sweet pepper, the same amount of vegetable oil, a tablespoon of salt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. If desired, you can add a little greens (dill and parsley).

To prepare such a mixture, you need to gradually:

1. To grind beets, it is better to use a grater. The rest of the vegetables can be chopped or chopped randomly using a meat grinder. To save power, some use a blender.
2. Collect all products except garlic in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
3. Squeeze the garlic into the mixture and leave the pan on the stove for another 10 minutes.
4. Arrange the hot mass in previously sterilized jars and roll up.

From such a quantity of products, two and a half liters of dressing should be obtained.

Magic tomatoes

Many dishes, such as borsch, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. It’s easy to do. You just need to try not to violate the existing proportions: for 2 kilograms of tomatoes, take 3 hot peppers, 20 cloves of garlic, one and a half tablespoons of salt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of preparing the sauce takes very little time:

1. First you need to twist pepper, garlic and tomatoes in a blender.
2. Then the mixture must be salted, pour it into the pan and put on fire.
3. Boil the mass until it becomes half as much. It all depends on the desired density of the sauce.
4. Add the remaining ingredients and mix well.
5. Pour the hot mixture into prepared dishes and seal.

You can store such a workpiece in any cool place. Moreover, it can come in handy not only for soup. This sauce is also suitable for fried potatoes, pasta or meat.