Calories: Not specified
Cooking time: Not indicated

Soup dressings are always prepared in advance so that in winter homemade first courses turn out fragrant and rich, like in summer. Soup dressings are distinguished by several types: dry mixes of herbs, ready-made vegetable mixes, frozen chopped vegetables. In addition, you can use wild garlic, sorrel or dressings for soup. However, there are many options and we housewives only have to choose the recipe that suits us best.
If you have this year too much crop of carrots, onions, peppers, tomatoes and herbs that you want to save, then there is nothing easier than making a universal preparation for soup. It will take quite a bit of time, but it will facilitate the preparation of a delicious soup throughout the winter. Yes, and in the kitchen cabinet space will be needed to store it at least.
Having such a dressing, you will save a lot of free time and will be able to cook new dishes, surprising your family and friends. In addition, such a dressing can be used not only in soups, but also in borscht, stew, cabbage soup, for cooking vitamin broths, etc. Vegetable soup dressing for the winter will come to your aid and you can no longer think about tedious cooking.

- carrots - 1 kg,
- sweet bell pepper - 1 kg,
- tomatoes - 1 kg,
- onion - 1 kg,
- dill - a bunch,
- parsley - a bunch,
- salt - 1 kg.

Recipe with photo step by step:

Peel the carrots. Remove membranes from sweet peppers and remove seeds. Wash the tomatoes and cut into pieces. Peel the onion and cut into pieces. Wash greens and dry.




Rinse the carrots, wipe dry and grate on a coarse grater. Place it in a large wide basin.




Wash sweet pepper. Dry and twist through a meat grinder.




Do exactly the same with onions - twist.






Also pass through the meat grinder tomatoes.




Sprinkle salt over vegetables.




Finely chop the greens.




And add it to all vegetables.






Mix the ingredients well and leave to stand for half an hour so that the salt is completely dissolved and evenly distributed over the mass. Vegetable soup dressing is ready.




Fill sterilized jars with dressing, seal with lids, and store at room temperature all winter. Once you open a jar, keep it in the refrigerator. Just as easy to prepare

To many, the idea of ​​canning soups for the winter may seem strange. But after all, in winter it is not always possible to purchase fresh vegetables of good quality, and if you are lucky, then the cost is unlikely to please them. Having a rich summer harvest, why not produce a number of preparations, among which there will be soups. We recommend recipes for cooking pea soup and kharcho for the winter.

Harvesting pea soup for the winter in jars - a recipe

Ingredients:

• split peas - 2 kg;
• fresh carrots - 1 kg;
• onions - 1 kg;
• sweet Bulgarian pepper - 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 washed peas for several hours or overnight. We put it on the stove to cook and after boiling we keep it on the stove for at least an hour and a half.

While the peas are cooking, prepare the vegetable component of the soup properly. We chop the peeled onions and carrots into cubes and pass the vegetable mass in a large frying pan, having previously heated one glass of unflavored sunflower oil in it. We spread the roasted onions and carrots into a saucepan, and pour another glass of oil into the pan, heat it up and put the bell peppers, previously peeled and chopped into cubes or strips, into the bowl. We fry the pepper mass and put it together with the oil in a saucepan with vegetables, add peas, pour in tomato juice, add salt and granulated sugar and cook the workpiece for forty minutes.

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

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 sour varieties) - 0.2 kg;
• bulbs - 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 the washed tomatoes, having previously scalded the fruits with boiling water. Grind the vegetable now in a blender or with a meat grinder. We clean the onions from the husk, chop them medium-sized and, together with the chopped pod of hot pepper and suneli hops, fry in vegetable oil in a pan until golden brown. We divide the plums in half, remove the stone, and boil the pulp 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, then grinding them in a blender.

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

Vegetable dressing consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Dressing for borscht "Torchin at home"

2:4

Ingredients:
Beets - 2 kilograms
Onion - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot peppers - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cup
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Cooking
That's what I like about this wonderful dressing for borscht "Torchin at home" is the fact that it can not only cook borscht quickly and "not cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

1. All the vegetables mentioned above are mine, clean, cut, and then we will need the help of a meat grinder - let's pass all the ingredients through it.
2. Now add oil, sugar, vinegar, salt and put on fire for about an hour.
3. After the vegetables for our dressing are cooked, we will put it in jars and enjoy the wonderful taste! I think that you will like the homemade Torchin borscht dressing, first of all, with its incredible ease and speed of preparation.

2:4

Dressing for borscht for the winter

Ingredients:
3 kg beets
1 kg onion
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 st. l. Sahara
1/4 tsp citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch parsley and dill

Prepare products:
1. Put jars for sterilization.
2. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beets throughout the year, but it is the young beets that carry the aroma, color, and most importantly the density, which is absent from the beets that have already “lain down”.
3. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop.
4. We clean the onions.

1. We rub the beets on a coarse grater.
2. We rub the carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.
3. Cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful.
4. Cut the tomatoes into small cubes or punch with a blender.
The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise. Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

Cooking:
We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - over high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so you need not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped greens and simmer for another minute.

Then, in a pasteurized jar, we shift the dressing for borscht, and close it with a sterile lid. There is a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

3:4

Universal vegetable dressing

This dressing is suitable for preparing first courses (borsch, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans - 0.5 kg
Tomatoes - 1.5 - 2 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
White cabbage - 2 kg
Sunflower oil - 0.5 l
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 150g.

Cooking:
Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.
Pass tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel, wash and grate the carrots
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
For 15 min. until ready, add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.
Next, put the finished dressing in sterile jars, put them on the lids, wrap them up.
Yield 12 half-liter jars.
Bon appetit.

vitamin dressing

This dressing can be used in winter for first and second courses.

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans of dressing are obtained.

vegetable soup dressing

This dressing can be put not only in soup. I use it in cooking second courses instead of salt, fresh vegetables and herbs are at hand all winter;)
The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what.
You can also chop celery and hot fresh peppers into the dressing.

Products:
1kg carrots
1kg onion
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Cooking:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens.

Step 2: Now you need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. "Hands! Washed?" mix by hand!

Step 3: Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed.

Step 4: I load the rest of the vegetables, salt into the basin and mix well again. We try for salt - it should be hard salty;)

Step 5: Wash jars with hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

6:4

Recipe for harvesting pickle for the winter

You will need:

1.5 kg of fresh cucumbers,

500 g of onions and carrots,

300 g tomato paste,

250 g pearl barley / rice,

125 ml vegetable oil,

100 g sugar

50 ml of vinegar,

2 tbsp salt.

Cooking:
How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely, preparing dressings for soups in the summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try and appreciate the beauty of such blanks!

7:4

Refueling for borscht and soup for the winter

We will need:
Onion - 1.5 kg
Carrots (red) - 1 kg
Pepper - 1.5 kg
Tomatoes - 3 kg
Vegetable oil - 0.5 cups (or less)
Salt - to taste

Cooking:
Peel and dice the onion, put it in hot vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onion is fried, we will wash the carrots, peel and cut into thin beautiful strips, you can also rub it on a grater, but the appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.
During the frying of onions with carrots, we will wash the pepper (it is better to take it in different colors - it is more beautiful and tastier). We clean the seeds and cut into large strips (or as you are used to), put them on the onion with carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again - there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

Winter borscht dressing recipe

Ingredients:
3 kg each of beets, tomatoes and sweet red pepper
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp salt

Cooking method:
How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes by scalding them with boiling water, then twist in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 min on medium heat. Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming prevents the risk of damage to the workpiece, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table) can be added to the dressing in an amount of 50 to 100 ml - to taste.

9:4

Dressing for the winter for borscht with cabbage

Many hostesses prefer to prepare preparations for soups. Indeed, in the summer it is much easier to buy all the necessary products, while you get a ready-made dish, which will be enough to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beets - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 piece;
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Cooking:
To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.
Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.
Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

10:4

Video recipe Dressing for borscht with cabbage

Borsch dressing for the winter

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it's a matter of minutes!

Yield: about 12 cans of 0.5 l

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp salt
1 glass of vegetable oil
125 ml (half a thin glass) vinegar 9%

Cooking:
Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots the same way.
Pepper cut into thin strips,
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up.

In winter, just boil the broth, season it with cabbage, potatoes (I cook without it), boil it a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

11:4

Video recipes - dressings for soup and borscht for the winter