The colds are approaching, and the housewives are in a hurry to process the last vegetables from the gardens, and even in the shops when the cold weather sets in, the prices for vegetables are creeping up. It is very convenient to stock up on some semi-finished products for the winter, with which you can save your time and prepare a delicious and quick lunch for your family in the cold season.

I suggest preparing a dressing for soup for the winter without cooking. Since all vegetables in this dressing are used raw, salt will serve as a preservative, due to which dressing will stand for a rather long time. You need to add it to dishes in small quantities so as not to oversalt. I weighed all vegetables in a peeled form. This amount is enough for 1.2 liters of refueling.

To prepare soup dressing for the winter without cooking, prepare all the vegetables on the list and salt.

Cut tomatoes into 4 parts, remove the pulp with seeds. The pulp can be used to make a salad or twist into juice for gravy or sauce.

Dense portion of tomatoes cut into small cubes. Peppers are peeled and diced. Peel onions, chop and add to tomatoes and peppers.

Peel the carrots, grate it on a coarse grater. Finely chop the parsley. Combine carrots and parsley with other vegetables.

Then add salt to the vegetables. I used coarse sea salt. Mix vegetables with salt and fold tightly into prepared sterile jars. In the process of laying, you need to drain the released liquid as much as possible. When the cans are full, a small layer of salt should also be poured on top to better preserve the dressing.

Banks should be closed with nylon or screw caps, put into the refrigerator for storage. Soup dressing for the winter without cooking is ready! With the onset of cold weather use refueling as needed.

Enjoy your workpieces!

Dressing for soup for the winter is a great option for quick lunch. Thanks to the recipe with tomatoes and carrots, a fragrant, sour-sweet soup seasoning is obtained. Which is easy to cook at home from inexpensive and affordable seasonal vegetables.

With this dressing you will get incredibly tasty cabbage soup, pickle or meat stew. Harvest seasoning in small jars with a capacity of 300 to 500 g, it is convenient.

It will take 45 minutes to cook. From the ingredients indicated in the recipe, 2 liters will be obtained.

Ingredients:

• tomatoes - 2 kg;
• carrots - 1.5 kg;
• onions - 1 kg;
• dried herbs (dill, parsley) - 4 tbsp;
• ground sweet paprika - 2 tbsp .;
• vegetable oil - 120 ml;
• vinegar - 50 ml;
• granulated sugar - 50 g;
• salt - 35 g.

A method of preparing a vegetable dressing for soup

Finely chop the onions. In a deep frying pan or wide skillet, heat the vegetable oil, put the onion in the heated oil, fry until transparent.

We scrape the carrots, shred them in thin strips on a vegetable shredder. Add the chopped carrots to the onion, make the fire bigger, fry for 15 minutes, stirring constantly, so as not to burn.

On the skin of tomatoes, make cuts with a sharp knife, put the tomatoes in boiling water for a few seconds, cool in cold water, remove the skin. Cut the pulp into small cubes.

Add chopped tomatoes to the pan to the onion and carrots.

Pour table vinegar, pour granulated sugar and salt, simmer on low heat for 35-40 minutes.

We carefully sterilize washed jars over steam or dry in the oven at a temperature of about 100 degrees (10 minutes), boil the lids. We put the dressing in dry jars, close and put in a pan with hot water on a towel. We sterilize half-liter jars for 15 minutes, cork, cool at room temperature.

We put it in storage in a cool place. Storage temperature from +2 to +10 degrees Celsius.

To prepare 3 liters of soup dressing, it will take from 1 to 5 hours (depending on which dressing is being prepared for which soup).

How to cook a universal dressing

Products

  Tomatoes - 800 grams
  Onions - 300 grams (2 large)
  Carrots - 200 grams (2 large)
  Bell pepper - 5 pieces
  Cabbage - 1 kilogram
  Sugar - 2 teaspoons
  Salt - 2 tablespoons
  Vinegar 70% - 2 teaspoons
  Hot pepper - half of the pod

How to make soup dressing for the winter
  1. Boil 2 cups of water and pour into a bowl.
  2. Wash the tomatoes, cut the stem, lower the tomatoes in boiling water for 2 minutes.
  3. Peel the peel from the tomato.
  4. Finely chop the tomatoes or chop them using a meat grinder or blender.
  5. Chop cabbage into thin strips.
  6. Peel the onions from the husks and chop finely, crush a little with your hands to highlight the juice.
7. Peel the carrots, wash and grate on a coarse grater.
  8. Wash the bell peppers, wipe, peel the stalk and seed box, and finely chop.
  9. Put the tomatoes in a pan and put on fire.
  10. When the tomatoes boil, put onions, carrots and peppers.
  11. Boil vegetables 5 minutes until foam, remove the foam and put the cabbage in a pan.
  12. Salt and pepper soup dressing.
  13. Cook the soup dressing for 20 minutes on a quiet fire with a slight boil.
  14. Pour vinegar into the soup dressing, mix the dressing and turn off the heat.
  15. Cool slightly and place in sterilized jars.
  16. Cover the jars with soup lids, wrap them with a blanket until they cool (about a day), then put them in storage.

Soup dressing without cooking

Products
For 8 cans of refueling with a volume of 0.5 liters
  Carrots - 1 kilogram
  Bell pepper - 1 kilogram
  Tomatoes - 1 kilogram
  Onions - 1 kilogram
  Dill and parsley - 1 large bunch (per 300 grams)
  Salt - 800 grams

How to make soup dressing for the winter without cooking
  1. Peel the carrots and grate on a coarse grater.
  2. Wash, cut, tomato, rinse with boiling water and peel.
  3. Peel and finely chop the onions.
  4. Peppers and peppers, chop finely.
  5. Wash the dill and parsley and chop finely.
  6. Add salt and mix thoroughly, gently squeezing the salt into the vegetables with your hands (it is recommended to use plastic gloves).
  7. Tightly packed vegetables in sterilized jars.
  8. Put the soup dressing in a jar, cover and put in storage in the refrigerator.

Kharcho soup for the winter

Products
For 6 cans of 3 liters
  Tomatoes - 2 kilograms
  Walnuts - 100 grams
  Onions - 5 pieces
  Chili Pepper - Half Pod
  Garlic - 1 head
  Fresh cilantro - 1 small bunch
  Dill - 1 small bunch
  Suneli hops - 1 teaspoon
  Ground black pepper - 1 teaspoon
  Bay leaf - 2 leaves
  Tklapi - a sheet of 15x10 centimeters
  Salt - 2 tablespoons
  Sugar - 3 tablespoons
  Vinegar 70% - half a tablespoon
  Water - 1 cup
  Vegetable oil - 3 tablespoons

How to prepare kharcho for the winter
  1. Wash, cut, tomato, rinse with boiling water and peel.
  2. Coarsely chop the tomatoes and chop them using a sieve or a meat grinder.
  3. Peel the onion from the husks and chop finely, squeeze a little with your hands so that the juice stands out.
  4. Heat a skillet, pour vegetable oil and put onions.
  5. Fry the onion for 5 minutes over medium heat without a lid, stirring constantly.
6. When the onion becomes golden, sprinkle it with seasoning hops-suneli.
  7. Wash the chili, gently (so as not to get burned, it is recommended to wear rubber gloves and handle the pepper in them) cut the stem and seeds, cut the pepper into rings, add to the pan to the roasting onion.
  8. Grind the flaps and add to the pan.
  9. Pour the vegetable mixture with tomatoes, pour in water and simmer the vegetables over low heat for 2.5 hours.
  10. Put the walnuts in a hot skillet and fry for 10 minutes over low heat under a lid, chop and add to the soup.
  11. Pour 1 teaspoon of ground black pepper into the kharcho preparation and lay out 2 bay leaves.
  12. Wash the dill and cilantro bundles and chop finely, add to the soup.
  13. Peel and finely chop the garlic, add kharcho to the billet.
  14. Cook the soup for another 20 minutes, then pour in the vinegar and stir the kharcho preparation.
  15. Pour the kharcho into hot sterilized jars, tighten the lids, cool and put into storage.

Fun Facts

  Soup dressing helps if you need to cook soups often. To prepare a simple dressing of vegetables, as a rule, with each cooking of the soup, it takes half an hour of pure time. However, soup dressing - in fact, seasoning, added to the soup more for taste and smell, other products add to the benefit of the soup. Therefore, it is recommended to harvest soup dressing for the future. One can of 0.5 liter is enough for 2-4 cooking soup, while a large amount of soup dressing is not so long to cook - 4 liters to cook 2 hours. It’s just worth considering that the shelf life of an open can with refueling is no more than 1 month.

Cans with soup dressing, where there is vinegar, will be stored for 1 year at room temperature, store an open can in the refrigerator. Soup dressing without cooking will be stored for 2 days in the refrigerator.

Caution should be exercised when using salt in soup dressing - if salt was added to the dressing, it is important not to salt the broth.

What is cooking?

• Snacks

  Summer is in full swing and people are happy to buy everything that Mother Nature generously presented. He brings home friendly and lays out the banks. And rightly so! As popular wisdom says: “Winter - eat everything!”

So every year, with the onset of the tomato season, I stock up on them for the future: I preserve, process it for juice, make all kinds of salads with them, combine with other vegetables. Tomato dressing for the winter, prepared according to this recipe is considered the most mandatory harvest among all the variety. And it occupies the most honorable place in my pantry.

And that's why. Unpretentious in appearance, she is able to take part in the preparation of many dishes. Now I will list which ones in order not to be unfounded. First of all, of course, it gives it a truly summer taste (in any case, those who ate it say so).

All sorts of soups follow, which become simply irresistible with the participation of tomato dressing. Then there are main dishes, such as: cabbage rolls, stuffed peppers,.
  She is good in all kinds of tomato sauce for meat, vegetables, cereals and pasta. I'm not talking about the most “lazy” application of it - I opened the jar and add what you want.

Here it is - my indispensable tomato tomato dressing!

Well, now let's cook it with you.

For this we take:

• Ripe tomatoes (tomatoes). I had two colors: red and pink. Reds are acidic and pinks are sweet. From such a mixture a very tasty thing is obtained.
• Next, we need bell pepper
• Celery greens (or other greens you like).

Tomato dressing for the winter - cooking steps with photo:

From 1.5 kg of tomato, approximately 1 liter of juice is obtained. On such an amount of juice you need to put 2 pcs. bell pepper. Next, make calculations based on your stocks.

All of the above is well mine, and we begin to prepare. Cut bell pepper, remove the inside.

Cut into small stripes.

  Cut celery greens not very finely.

  Now let's take on the tomatoes. We cut them into pieces, remove the place where the tail is attached, and grind it into a meat grinder.

  The resulting juice with pulp is poured into a saucepan and set on fire. Let it boil for 5 minutes.

  Add bell pepper and boil for another 5 minutes.

  At the end we throw celery greens and in a minute the tomato dressing is ready.

  By this time, we are already preparing (at the same time) jars and lids, washed and steamed over steam. We immediately pour tomato dressing into hot jars and roll it up.
  That's all! We coped with the task - we made reserves for the winter! Tomato dressing is ready!

Lyudmila swan specially for the site "Interesting recipes."