How to make a soup dressing for the winter. A simple recipe with a photo of step-by-step cooking for the winter of canned tomato dressing at home

08.09.2019 Egg dishes

Vegetables

Description

Tomato dressing for the winter is a canned vegetable, in which tomatoes are the main ingredient. Most often, such a dressing is used to prepare borscht or tomato soup and it is prepared directly at the time when a hot dish is being cooked. However, today we suggest that you make a preparation of such a tomato dressing for the winter in order to save a lot of time and effort later. Such a harvest is also beneficial in that for its creation we will use only the most ripe and natural products that can be grown independently in our own garden. Even if you do not have such an opportunity, in the summer all products presented in the ingredients are natural and can be purchased on the market.

Our main ingredient is tomatoes, you can choose any variety of tomatoes, so based on your taste preferences. As for sweet peppers and carrots, everything is standard here. All vegetables must be ripe and free from spoilage., because as a result, we want to achieve the maximum shelf life of this healthy harvest of tomatoes, and it directly depends not only on the method of closing the dressing, but also on the quality of the vegetables used. We will not use a lot of spices during the preparation of the dressing, but you can add your favorite and suitable spices in any quantity to your version of the preparation. Very often tomato dressing is prepared with garlic. but we won't be using it in this simple, step-by-step photo recipe. Let's start cooking delicious canned tomato dressing for the first courses and pasta at home for the winter.

Ingredients

Steps

Armed with a basket or any other utensil, we go to pick ripe and juicy tomatoes, they can also be purchased in advance at the market or in a store. We wash the collected tomatoes thoroughly in cold water to remove dirt and dust, and then send them to dry. Useful advice: for the preparation of tomato dressing, it is not necessary to choose beautiful and identical-sized tomatoes, the most unsightly fruits are suitable for such a preparation, the main thing is that they are juicy and ripe.

At this stage, we need to thoroughly grind all prepared tomatoes. You can use an ordinary stainless steel manual meat grinder or food processor for this purpose. Before the grinding process, the tomatoes must be cut and at the same time removed from each fruit the section of pulp where it is attached to the branch. We keep the finished tomato puree exclusively in enameled dishes: it will not allow the beginning of the process of juice oxidation and changes in its taste.

Now let's prepare additional ingredients for our homemade tomato dressing. Thoroughly rinse the sweet peppers and carefully cut out the core of each one along with the green stalk. You can choose whatever color you like, it will not affect the taste of the dressing. We also rinse the carrots from the bloom of dirt and thinly cut the top coarse layer of the vegetable.

Grate the prepared carrots on the finest grater as shown in the photo and put them in a separate bowl. As for the sweet pepper, it is enough to simply cut it into not too thin strips. Before starting the preparation of additional vegetables, put the tomato mass on the stove in an enamel pan and let it simmer after boiling for 30 minutes. After the specified time has elapsed, add the prepared carrots and strips of sweet pepper to the tomatoes, salt the vegetables to taste and mix thoroughly with a wooden spoon. By the way, you can cook tomato dressing without salt, which can be added directly during the preparation of a dish from this preparation. Before adding to the dressing, the bay leaf must also be chopped, after which you can send it to the pan along with the black aromatic peppercorns. We continue to cook the dressing for another 15 minutes, and 5 minutes before the final cooking time, pour chopped parsley into the pan.

Pour boiling water over small glass jars, and then send them to the oven for sterilization. You can safely choose another method of preparing glass containers for closing. We fill the prepared jars to the very top with a still hot dressing of tomatoes with vegetables and spices, after which we immediately roll them up or just tightly tighten the lids, also sterilized. Homemade nourishing and very healthy tomato dressing for the winter is ready, it must be stored in a cool and dark place, and used for making borscht or for serving with pasta.

Bon Appetit!

Recently, I told you how to make a dressing for soup for the winter, and today there will be another recipe - a preparation for cabbage soup with cabbage for the winter. We can say that this is cabbage soup for the winter in a jar, the recipe is very practical and necessary. After all, situations are different, and it is not always possible to cook cabbage soup with fresh cabbage, and the family needs to be fed with a delicious dinner. It is in such cases that the preparation for the cabbage soup for the winter with cabbage will help out.

I believe that the more vegetables there are, the more varied they are, the tastier the dressing for cabbage soup for the winter will turn out. Of course, the main ingredient is white cabbage, there will be more of it in the cabbage dressing for the winter than anything else. I add carrots, onions, bell peppers, tomatoes, garlic and herbs to the cabbage in the cabbage dressing. The total weight of vegetables is 1.7 kilograms. Based on this amount, you can adjust the proportions of vegetables as you see fit. You can take more tomatoes and less pepper, put more carrots and onions, reduce the amount of cabbage, etc.

Harvesting cabbage soup with cabbage for the winter - a recipe with step by step photos

White cabbage - 1 kg;
carrots - 200 g;
onions - 150 g;
tomatoes - 200 g;
sweet bell pepper - 150 g;
water - 1 glass (250 ml);
parsley greens - a large bunch;
garlic - 5-6 cloves;
vegetable oil - 4 tbsp. l;
coarse table salt - 1 tbsp. l. with a low slide;
sugar - 1 tbsp. l. (flat, no slide);
table vinegar 9% - 2 tbsp. l;
bay leaf - 2 pcs.

✎ The total weight of vegetables is 1.7 kg. From this amount, one liter can of gas station and one 0.7 liter will turn out.

Wash and peel vegetables. Cut the onions into half rings. Grate the carrots on a coarse grater. Cut sweet peppers into cubes, tomatoes into large pieces or wedges. Cut the garlic into chunks.

Prepare the fill. Combine salt, sugar and vinegar. Pour in a glass of hot water, stir and strain through a sieve (if salt impurities remain at the bottom).

Place onions, carrots, peppers and tomatoes in a deep skillet, large saucepan or cauldron. Mix, pour in vegetable oil (necessarily refined).

Pour in half of the prepared fill. Put a cauldron or a saucepan with vegetables on a not very high heat, bring to a boil. Cover, reduce heat until low and simmer vegetables for 20 minutes, stirring occasionally.

After 20 minutes, the vegetables will become soft, the tomatoes will give juice.

While the vegetables are stewing, chop the white cabbage into strips, not very thinly. Add cabbage to vegetables, garlic and bay leaf. Pour in the remaining fill. Warm up, stir. As soon as the simmer begins, reduce the heat, cover the vegetables and simmer the cabbage dressing for another 30 minutes.

Finely chop parsley or dill and add to vegetables. Simmer for another five minutes. During this time, sterilize the jars and boil the lids.

Spread the ready-made cabbage dressing in hot jars, tighten with screw caps or roll up with a machine.

Wipe off the filled cans with cabbage soup, place them on their side, or place them upside down. Cover with a blanket, blanket, or something warm and cool completely. This usually takes a day. Then move the cabbage soup dressing to the basement, cellar or closet for the winter.

Dressing for cabbage soup for the winter is ready! Now you have almost ready-made cabbage soup in your stocks - you just need to boil the broth, potatoes and add the contents of the jar.

Preparation for cabbage soup for the winter

At any time, dressing for cabbage cabbage soup for the winter will help you out. Boil the broth, potatoes, add the contents of the jar - and the delicious cabbage soup is ready!

Recipes for preparing blanks for cabbage soup for the winter in cans

Each hostess tries to thoroughly prepare for the winter, making a variety of preparations. And is it known that for the winter you can make a variety of dressings for the first hot dishes? It is not only possible, but also necessary, since such ready-made bases for soups will save a lot of time. They will be discussed further.

What vegetables are used

For preparations for soups for the winter, you can take your favorite vegetables and roots:

and many others.

Use similar preparations from vegetables possible for a variety of first courses, depending on the vegetables. Having made a universal preparation for the winter, it can be used in the preparation of cabbage soup, soups, borscht and other dishes.

Universal harvesting for the winter with cabbage

You need to take for the recipe:

celery, parsley (greens) - by a kilogram;
600 g of salt;
white cabbage, cauliflower, carrots, bell pepper pods, half a kilo onions.

You also need to prepare the brine. For him, salt (40 g) and citric acid at the tip of a knife are needed per liter of water. Everything, prescription dressings vegetables, you need to wash thoroughly, chop arbitrarily, sprinkle with salt and tamp in prepared jars. Then start preparing the brine. Dissolve salt in water, boil.

Pour the chopped vegetables with the resulting hot liquid. The vegetable dressing is ready. Seal the jars with lids and send to cold storage... The recipe for this blank can be made individual, instead of the indicated ingredients, add others. In winter, all that remains is to get a soup can and cook your favorite first course.

Soup dressing recipe

It is made from cabbage. Necessary:

one and a half kilograms of cabbage heads;
tomatoes, carrots, onions, pods of sweet pepper, 600 g each;
half a glass of granulated sugar;
the same amount of vinegar;
salt - 2 large spoons.

The first step is to chop the vegetables: finely chop the cabbage, onions and tomatoes, grate the carrots, chop the bell peppers into strips. Combine everything, mix and put on fire, simmer for 15 minutes.

Into the vegetable mixture add all other ingredients except vinegar and continue simmering for 5 minutes. stirring constantly. Add vinegar to the preparation and turn off the heat. Spread the blank for the winter in jars and close with lids.

Another version of the recipe for cabbage cabbage dressing for the winter

First, thinly chop the cabbage for the soup. Then the tomatoes are washed and cut into cubes. The onion heads are peeled, chopped into cubes. Washed and peeled carrots are grated.

The vegetables can now be combined. Add salt, sugar and vegetable oil to them. Put vegetables in a saucepan over the fire and simmer for 35 minutes. Pour vinegar into the workpiece, add all the seasonings required for the recipe and mix. Boil again and put in jars. Cork up, turn over, wrap up. Once the workpiece has cooled down, move it to a cool place. If necessary, take out and use vegetable dressing in winter.

Another version of the recipe for dressing winter cabbage soup

All Soup Vegetables wash well, grind on your own and put on fire. Simmer for 1.5 hours. In 30 min. before the end of cooking, add tomato paste and all other ingredients required by the recipe to the mixture of vegetables.

The recipe for such a dressing can not only be used for cabbage soup, but also used to make other soups. You can even make lazy cabbage rolls with it if you add rice and minced meat to the vegetable mixture.

And here is an arbitrary recipe from vegetables

You need to take the following vegetables: carrots, cabbage, onions. Add your favorite spices to them. The amount of ingredients is optional. Cut vegetables, mix, shift in a large container and put to stew. When ready, spread the hot vegetable mixture into the jars and roll up.

This vegetable preparation can be eaten in winter as a salad. It turns out very tasty.

How to prepare a blank for green cabbage soup with wild garlic

For cooking according to this recipe dressing all fresh herbs must be thoroughly washed, dried and chopped. Then transfer to an enamel bowl. Cover with water, add salt and put on fire. Cook for 5 minutes. then transfer the preparation for the winter to prepared jars and roll up.

Harvesting for the winter for green sorrel cabbage soup

Prescription dressing wash fresh herbs thoroughly, chop and place in a saucepan. Pour in the required amount of water, add salt and cook for 5 minutes. The vegetable dressing is ready. After that, pour into sterile jars and seal.

Blanks for soups for the winter, including cabbage soup are very convenient, useful and practical.

Recipes for preparations in cans for cabbage soup for the winter: with cabbage, green cabbage soup

How to prepare for the winter a preparation for cabbage soup in cans. Recipe options, necessary ingredients, the preparation of the blanks itself.

Seasoning for cabbage soup for the winter: 2 simple recipes

Soup dressing is a great option to always have a hearty lunch or dinner on your table. This is an excellent basis for the first courses, which every housewife should have, because such a dressing will significantly reduce the time for preparing homemade delicious first courses. And the recipe is useful not only at home, but also in the country. Believe me, it won't take a lot of time and effort. A winter cabbage dressing prepared according to our recipes is the best option for those who do not like to stand at the stove for a long time.

Please note that, unlike the borsch dressing, beets are not included in this blank.

Gas station for future use

Fresh tomatoes - 5 pcs. medium size;
Onions - 5 pcs. medium size;
Carrots - 5 pcs. medium size;
Bulgarian pepper - 5-6 pcs.;
White cabbage leaves - 1 kg;
Parsley - 10 gr;
Sugar - 45-50 gr;
Vinegar (no more than 9%) - 50 ml;
Vegetable oil - 70 ml;
Salt - 1 tablespoon.

All vegetables must be thoroughly rinsed and chopped. If the house has a food processor, then this will save time for this process at times. Chop the cabbage into strips, and grate the carrots without fail coarsely. Cut the onion into rings or half rings (to the taste of the hostess), cut the tomatoes and bell peppers into strips, chop the parsley as much as possible.

We put all these ingredients in a saucepan, mix thoroughly and leave for a maximum of 3 hours (do not leave for more). During this time, juice should appear.

In this form, put the vegetables on medium heat (do not add water!) And wait until the mixture begins to boil.

After boiling, mix vegetables with vegetable oil, salt and sugar. Simmer for 8 minutes, after which vinegar can be added.

The resulting workpiece must be packaged in prepared warm jars. Roll up immediately! After the containers are closed, turn them over and refrigerate at room temperature. We are waiting for the cans to cool completely, otherwise the product will deteriorate. After that, we put them in a cool, dark place, where they wait for winter time. The sauce for the cabbage soup is ready!

Dressing for cabbage soup for the winter with cucumbers

If you want to make an original dressing for cabbage soup for the winter, then in this case we will need slightly different components.

white cabbage - 1.5 kg;
carrots - 600 gr;
fresh tomatoes - 600 gr;
onions - 600 gr;
bulgarian pepper - 600 gr;
cucumbers - 500 gr;
6 percent vinegar - 2 tablespoons;
vegetable oil - half a glass;
salt, pepper, bay leaf - to taste.

Wash, peel and cut vegetables. We put all the listed ingredients in a saucepan and cook over low heat for about 1 hour after boiling. Pack the hot mixture into jars, roll up and let cool at room temperature.

Dressing for cabbage soup for the winter: simple recipes

An original preparation, such as a sauce for cabbage soup, will help to effectively save time for preparing first courses in winter.

Dressing for cabbage soup for the winter - recipes

A vegetable dressing for cabbage soup for the winter can be useful to the hostess in different situations, helping her out at any moment: if there is no time for cooking, or there are no necessary vegetables at hand, etc. Even a teenager can cook delicious cabbage soup using such a blank, because you just need to boil the potatoes and throw the contents of the jar to it.

Tomato dressing for cabbage soup for the winter

ripe tomatoes - 990 g;
sweet Bulgarian pepper - 330 g;
spices.

Rinse the tomatoes and cut into slices. Process the sweet peppers, chop them into slices and twist the vegetables through a meat grinder. Pour the contents into a large saucepan and send the dishes over low heat. After boiling, carefully remove the foam from the surface, season with spices and slightly boil, stirring occasionally. After 15 minutes we check the sauce for thickness and pour it into sterile small jars. Immediately tighten the lids, turn over and leave the preservation to cool, wrapping it in a warm jacket. Ready-made tomato dressing for the winter without cabbage can be added to cabbage soup, borscht, soups, various sauces, gravies and stews.

Dressing for cabbage soup for the winter

onions - 455 g;
carrots - 460 g;
Bulgarian pepper - 460 g;
white cabbage - 460 g;
tomatoes - 470 g;
vegetable oil - 45 ml;
drinking water - 450 ml;
wine vinegar - 70 ml;
iodized salt - 10 g;
crystal sugar - 5 g;
dry bay leaf - 2 pcs.

Peel the onion, rinse it, chop it in half rings and put it in a deep saucepan. Process the pepper, remove all the seeds and cut into thin strips. Peel and grind the carrots, and chop the cabbage into strips. Cut the tomatoes into wedges and place all the vegetables in a large saucepan.

Now we make the dressing by mixing water with salt, throwing in sugar, bay leaves and pouring in vinegar. Next, pour half of the dressing to the vegetables, add the butter and mix well. Cover the pan with a lid and cook after boiling for 30 minutes. Next, introduce the remaining dressing, cover with a lid and cook for half an hour. After that, we spread the mass into sterilized jars and roll up the lids. After cooling down, we rearrange the dressing for soups and cabbage soup for the winter in the cellar.

Winter cabbage dressing recipes

large carrots - 900 g;
fresh parsley - 140 g;
fleshy tomatoes - 900 g;
sweet pepper - 990 g;
table diluted vinegar - 20 ml;
celery stalk - 70 g;
medium-sized salt - to taste.

Before preparing the cabbage dressing for the winter, we prepare all the ingredients. Wash the fresh parsley and chop it finely with a knife. We clean the carrots with a knife and grate them. Process the sweet pepper, celery stalk and tomatoes and chop them into medium cubes. Then we put all the products in a large bowl, season with fine salt and mix well. In this state, we keep the vegetables for 25 minutes at room temperature, and then put them on the stove and bring the contents to a boil. We boil the dressing for 10 minutes and at the very end we add table vinegar. It is he who will give the workpiece a unique taste and aroma, and also preserve it throughout the winter. After that, pour the hot mass into jars, cover them with lids and sterilize for 25 minutes. Next, we roll up the conservation and, after cooling, store such a product in the cellar.

Dressing for cabbage soup with beans for the winter

fleshy tomatoes - 4 kg;
bell pepper - 990 g;
onions - 990 g;
dry beans - 855 g;
vegetable oil - 510 ml;
sugar - 110 g;
salt - 35 g.

So, we wash the beans thoroughly and fill them with water for 6 hours so that the beans swell. Then we drain the liquid, fill it with fresh water, add some salt and boil until soft. We process all vegetables and chop finely. We send them to a saucepan, salt, sugar and add vegetable oil. Cover the dishes with a lid and cook the contents for about an hour over low heat. Next, lay out the beans, mix, simmer for 10 minutes and put the dressing in the jars. After that, we roll them up, cool them down and store them in the cellar.

Dressing for cabbage soup for the winter

Dressing for cabbage soup for the winter - recipes Vegetable dressing for cabbage soup for the winter can be useful to the hostess in different situations, helping her out at any time: if there is no time for cooking, or there is no

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

The recipes are delicious:

And how much benefit does such a preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with such borsch dressing is prepared within a few minutes;
There is no need to get your hands and table dirty, and as a result, the whole kitchen;
Use as a separate dish - even just with bread;
If you refuel today (late summer, early autumn), you can save your family budget;
This base goes well and serves for the preparation of various savory sauces.

Beetroot dressing for winter borscht - a very tasty recipe

We need:

beets - 2 kg;
tomato - 1.5 kg;
sweet pepper - 800 gr;
onions - 800 gr;
carrots - 1 kg;
sugar - 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic - 50 gr.;
vegetable oil - 300 ml;
citric acid - 0.5 tsp;
table vinegar - 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so that you do not return to this stage later. They must be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and mince the carrots.

Bell peppers can be of any color. The work with him is simple - remove the footboard and cut into small cubes.

But for chopping a tomato, it is better to use a blender. In its absence, I do the same as with pepper.

2. We fry delicious!

Now we need to fry everything. My advice is to use two utensils to save time.

Onions can be fried with pepper until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When preparing it, I definitely add citric acid and sugar.

Cook tomatoes in juice and oil after onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

We lay out the gas station in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A tasty preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a delicious dressing, take:

beets - 3 kg;
tomatoes - 2.5 kg;
carrots - 2 kg;
onions - about 1 kg;
greens - 3 large bunches;
vegetable oil - 300 ml;
vinegar - 100 ml;
salt - 4 tbsp. l .;
sugar - 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin sticks, I recommend the second option. The vegetable should be stewed in a large saucepan until soft, with vinegar and sugar.

2. Rub thick carrots on a coarse grater. If you have a small one, then you can make a cut. We also rinse and clean it beforehand.

3. Finely chop the onion, preferably into cubes. We need to fry it with carrots. To do this, heat up the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is absent, we make a cross-shaped incision at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin, chop finely. I cook them using a frying pan, but you can also put them out. The main thing is that they become soft, and all the liquid evaporates.

5. Now we add all the ready-made vegetables to the beets. You can also pour a little water there if you see that there is not enough liquid. Put salt and chopped greens. Simmer everything together for another 15 minutes on low heat.

6. We use sterilized cans and seaming lids. Wrap up in warm blankets for a day.

It's still simple, isn't it, but for clarity and consolidation of cooking skills, take a look at the video:

We are waiting for the arrival of winter! With the help of an easy and delicious recipe, your borscht will be praised by the whole family.

On my website, fresh preservation recipes:

In the harsh conditions of winter, the human body often receives very few useful vitamins. This is due to the lack of vitamins in the fruits that grow in winter. As a result, a person has vitamin deficiency.

He begins to feel frequent headaches, weakness, and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance cans with ready-made, quick, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onions - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets, carrots and peel them. Then I cut them.
Peel the cabbage of excess leaves and cut into strips
Peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt with sugar. Stir until the contents of the pan soften.
After the vegetables are ready, I add vinegar there and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I put cans with a blank under a blanket or blanket for cooling.

The classic borscht dressing without the use of vinegar is the perfect recipe for a housewife who looks after her health and that of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

beets - 1.6 kg;
carrots - 900 gr;
Bulgarian pepper - 900 gr;
onions - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l .;
salt - 1.5 tbsp. l .;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind in a blender or with a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I carcass the dressing for 20 minutes.
Peeling carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
I cut the pepper into cubes or a checker and also add to the pan.
peel the beets, and then grate and fry in a separate frying pan, then send them to the pan.
I put it out for another 10 minutes.
I sterilize the jars, add our dressing there and put them under a blanket or blanket until they cool.

And these are not all blanks, the best ones are below and above the links:

Adjika from zucchini

Homemade dressing for borscht for the winter "Torchin"

I am sharing a recipe for a dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We need:

beets - about 2 kg4
sweet peppers, onions - 0.5 kg each, respectively;
garlic - 1 clove;
tomato juice - 500 ml;
vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
oil (vegetable) - 1 glass;
sugar - 0.5 cups;
salt - 3.5 teaspoons (no peas).

If you wish, you can add carrots - 0.3-0.5 kg (a more classic taste of the dressing is obtained) and one chili pepper for piquancy.

Preparation:

I peel the washed vegetables (you can even after cooking, it will go faster) and cut them into fairly large pieces.
I twist the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should be cooked in about an hour, I take it off the heat.

It remains to put the flavored "Torchin" in jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the cans cool down (ensure smooth cooling so as not to burst), you can try! I'm sure you will also take this recipe into service by cooking it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borsch dressing. Add pickled cucumbers - that's a batch for the pickle.

Borsch dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare it.

Everything is brief and on the subject - look a couple of times, and remember everything. And in winter, all that remains is to chop the cabbage and potatoes. Cook a rich broth and launch our products - and the original soup is ready. Timed less than 20 minutes for me to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare blanks according to several recipes at once and then decide which one you like the most. Bon Appetit!

Any housewife knows that in the "NON-season" the cost of vegetable dishes, the same borscht, will rise. And you still need to look for the right products. The solution to the problem was the canning of soup preparations. And when the solution is found, the fantasy cannot be stopped. Blanks for the winter for soups and borscht can be prepared as you like: canned, salted, frozen, etc. Below are recipes for several options for blanks that save time and money. Agree - important positions.

A few hours spent in the autumn will turn into a calm life for the whole winter. Spending time on canning soup preparations once, in winter you can calmly, without straining, cook the soup at the right time in a matter of minutes. This recipe can be considered a basic one - it is an excellent basis for many soups.

What you need:

carrots - 1.0 kg;
tomatoes - 1.0 kg;
onion - turnip - 1.0 kg;
fresh dill - 0.3 kg;
fresh parsley - 0.3 kg;
celery (root) - 0.3 kg;
bulgarian pepper - 0.3 kg;
clove peas - 10 peas;
salt - 1.0 kg.

Preparation

Wash the vegetables.
Peel carrots, onions, celery root. Remove the stems from dill and parsley, from bell pepper - the stalk, seeds and internal partitions;
Grind carrots and celery root or finely chop;
Cut the tomatoes into slices;
Cut the onions into thin semi-slices;
Chop the greens (no need to grind);
Cut the bell pepper into rings of medium thickness;
Put all prepared, processed, chopped vegetables in a previously prepared volumetric plastic container, add both types of pepper, mix thoroughly;
Pour into a container, mix all the ingredients again;
Put the resulting vegetable mixture in pre-sterilized glass jars, tamp it as tightly as possible, seal it with well-washed plastic lids.

Such a blank is stored at room temperature or in the refrigerator. Not subject to deterioration, at least until spring - tested empirically. But. The thing is that harvesting rarely "survives" until spring. Therefore, it is recommended to make it larger. Bon Appetit!

A versatile blank suitable for a variety of soups. It is prepared quite simply and quickly. The set of products is minimal.

What you need:

bulgarian pepper - 3.0 kg;
bitter pepper - 0.1 kg;
dill (greens) - 0.1 kg;
refined vegetable oil - 0.2 ml
salt - 0.5 kg;
black peppercorns - 10 peas;
clove peas - 5 peas.

Preparation

Rinse the bell pepper, remove the stalk, seeds and internal partitions. Cut randomly. Grind with a blender or scroll in a meat grinder. Transfer to a wide plastic basin. Add salt and pepper. Mix. The salt should dissolve completely.

The recipe for a delicious borsch dressing for the winter, which will help you to cook delicious borsch in a matter of minutes,

Prepare medium-sized glass containers. Wash and dry completely. Put the prepared dressing in a container, tamping it, leaving 2 centimeters on top. Pour vegetable oil on top of the vegetables with a layer of 1 centimeter. Seal with thoroughly washed plastic caps beforehand. Store the product in the refrigerator.

Freezing, as a way of preparing soup dressings for the winter, has long proven its right to exist. Why not? Frozen products do not lose their taste, do not deteriorate, they can be stored in any container. How to properly freeze future soup?

What you need:

red onion - 1.0 kg;
carrots - 1.0 kg;
Bulgarian pepper ("traffic light") - 1.0 kg;
fresh tomatoes - 1.0 kg;
parsley (greens) - 0.2 kg;
dill (greens) - 0.2 kg;
black peppercorns - 20 peas;
salt - 0.5 kg

Preparation

Wash and peel red onions, peppers and carrots.
Cut onion into slices, peppers and carrots into semi-slices;
Wash the tomatoes and cut into large slices;
Wash the greens thoroughly, remove the stems, dry on a kitchen towel, chop finely;
Mix all processed and chopped ingredients in a wide bowl. Lay out the workpiece in packaging plastic bags, give the shape of a "tube".

In this form, it is convenient to store the workpiece in the freezer, since it is easy and simple to break off as much as needed to make the soup. It is inconvenient to store in plastic trays - they take up a lot of space. And removing the required amount from such a tray is much more difficult than from a bag;

When preparing soup, freeze it a couple of minutes before the end. Also use it in the preparation of second courses.

Blanks without cooking and freezing are clear and simple. But there are ways to preserve workpieces that take more time. Comparing the first and the second is difficult. All options are good in their own way. The choice is yours. Below is a recipe for one of the best preparations for soups and borscht without cabbage.

What you need:

beets - 2.0 kg;
turnip onions - 0.5 kg;
red bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
tomato juice - 0.5 l;
hot chilli pepper - 1 pc .;
garlic - 3 cloves;
vinegar 3% - 60 ml;
sunflower oil - 1 glass;
granulated sugar - 100 gr.;
salt - 100 g.

Preparation

Wash, peel, cut all vegetables specified in the recipe.
Grind chopped vegetables through a meat grinder. Fold them into a deep saucepan;
Pour vegetable oil into the vegetable mass, add granulated sugar, salt, pour in vinegar. Transfer the saucepan to the stove over medium heat for 20 minutes;
When the vegetables are ready, transfer them to pre-prepared, thoroughly washed and dried glass containers. It is necessary to lay the dressing "under the neck". After that, seal the containers with plastic lids.

This dressing for soups and borscht is stored for a long time. You can use it as an addition to main courses, and even as a "spread" on sandwiches. Bon Appetit!

I would like to suggest that you prepare a delicious dressing for cabbage soup for the winter. Such a preparation will significantly save time. It is enough just to boil the potatoes in the broth, add the cooked cabbage dressing and the hearty, aromatic first course is ready. In addition, this blank is good in itself. It can be served as an appetizer, a side dish for meat dishes, and even used as a filling for pies and pies.

Ingredients

To prepare a dressing for cabbage soup for the winter, you will need:

white cabbage - 1.5 kg;

onions - 500 g;

carrots - 500 g;

tomatoes - 800 g;

sugar - 75 g;

salt - 1 tbsp. l. with a slide;

vegetable oil - 75 ml;

vinegar - 75 ml;

bay leaf - 1 pc. on the bank;

black and allspice - 2 pcs. on the can.

Cooking steps

Cut the tomatoes crosswise, scald with boiling water, remove the skin.

Peel and chop the onion.

Heat vegetable oil in a frying pan and fry the onions until half cooked, then add the carrots and fry the vegetables together over medium heat, stirring occasionally, for 5 minutes.