A simple and delicious winter soup dressing. Refueling for soup for the winter without cooking

29.09.2019 Fish dishes

Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this .. It is prepared elementarily and stored for a long time in a cold place.

INGREDIENTS

Tomatoes 1 Kilogram
Garlic 5 Cloves
Salt and pepper To taste

1. Tomatoes in the form of juice are not only an excellent dressing, but also a great antioxidant. By adding spices, pepper and salt to it, as well as garlic or bell pepper, you will get an indispensable product. So, to prepare the dressing, take ripe tomatoes and salt. Wash them thoroughly.

2. Pay attention to the fruits - they should not be spoiled or with traces of rot. I usually buy the Cream variety for fruit drinks, because there is a lot of pulp in such tomatoes - this is just what you need.

3. Cut the tomatoes lengthwise into two parts and cut out the place where the stalk is attached. Now they should be ground through a meat grinder, pour the resulting mass into a saucepan. Bring to a boil and simmer over low heat for no more than 35 minutes. A few minutes before cooking, add salt.

4. Hot juice should be poured into sterilized jars and rolled up. I usually turn it upside down and wrap it up. So they stay for one day. It is better to store the dressing in the cellar, but it also keeps well in the pantry. From three kilograms of tomatoes, I get 6 jars of 0.5 liters.

Dressing from tomatoes for the winter - a step by step recipe with a photo on

Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this .. It is prepared elementarily and stored for a long time in a cold place.

Dressing for soup and borscht for the winter from tomato

All summer residents in summer and autumn are engaged in seaming various vegetables, fruits and berries for the winter. I have already made pickled cucumbers, tomatoes in my own juice, squash caviar and other preparations. And now I will show you one of the last preservations - this is a dressing for borscht and tomato and pepper soup for the winter. Pretty simple but delicious recipe. This dressing can be used not only in soups and borscht, but also as a sauce for second courses. Below I describe step by step the entire procedure of harvesting.

The number of tomatoes depends on how much dressing you will roll. Therefore, the ratio of tomatoes and green peppers is always different. Here you have to decide for yourself how much you need.

I rolled up 11 liter jars, it turned out 10 liters of tomato dressing. They took me 20 large green peppers and 7-8 bunches of greens.

Only mature tomatoes are suitable for dressing from tomatoes - even a small amount of unripe fruits will worsen its quality. And wrinkled, but ripe fruits and even halves are quite suitable for this purpose.

Tomato dressing for soup and borscht for the winter - recipe with photo:

1. We take tomatoes, cut them into large slices and grind them in a meat grinder (you can use a juicer, a combine, that is, the device that you have or is convenient for you). You can peel the tomatoes before grinding, but I do not peel and, together with the peel, I pass through a meat grinder. Immediately grind the hot peppers together with the tomatoes. We put all this on a slow fire, until it thickens.

2. Then we prepare pepper and herbs (dill, parsley). Pepper, removing the stalk, cut into large cubes, rinse the greens thoroughly, dry and finely chop. All these ingredients will fill our tomato sauce for soup and borscht with taste, aroma, spice.

3. Somewhere after an hour of boiling, we put bell peppers and greens in the tomato. Then add salt and sugar to taste.

4. In the meantime, we prepare the jars, wash them thoroughly and scald them with boiling water, dry them. Lids also need to be boiled.

5. After the tomato and pepper dressing thickens and the foam disappears, pour it into jars and roll it up for the winter.

Turn the cooling jars upside down and wrap them in a blanket. I use this fragrant tomato dressing both for soup and borscht and for side dishes. And my family can eat a liter jar of tomato dressing in one sitting.

Tomato dressing for soup and borscht for the winter - recipe with photo

A simple dressing of tomato and pepper for borscht, soup, etc. for the winter. My step by step recipe with photos. I rolled up 11 liter jars, it turned out 10 liters of tomato ...

Dressing for borscht from tomatoes and sweet peppers

Time for preparing: Not specified

- 2 large bell peppers.

We wash the tomatoes and turn them into juice.

Pour the resulting tomato mixture into a saucepan (preferably stainless steel) and put on fire. While the tomato is cooking (it should boil for 10 minutes), let's prepare the pepper.

We clean it from seeds and cut into small strips.

We fall asleep in a boiled tomato and cook for another 10 minutes.

Immediately pour into sterilized hot jars and roll up with washed and boiled lids. Turn upside down for 15-20 minutes.

Tomato borscht dressing for the winter

A step-by-step recipe with a photo of dressing for tomato borscht for the winter. With this dressing, many dishes become even tastier. A detailed description and useful tips will help you prepare it.

Tomato dressing for the winter

It's no secret that seaming can seriously save time. It gets dark early in winter, so many return from work at dusk. When you get home, you want to relax as soon as possible. If there is a suitable preservation, cooking dinner is greatly simplified.

One of the most popular seamings is tomato dressing for the winter. Recall that tomatoes do not lose nutrients during heat treatment and we preserve them more.

tomatoes ripe autumn varieties, dense red or pink - 3 kg;
white rock salt without additives - 1 tbsp. the spoon;
garlic - 2-3 cloves;
chili pepper or red ground hot - 1 pod or ¼ teaspoon;
ground black pepper - to taste;
celery stalks - 2-4 pcs.

We wash the tomatoes, cutting out the parts near the legs. We grind our tomatoes and celery in a meat grinder, add salt, pepper and cook over low heat. How much to cook the dressing depends on what you want to get: the sauce can be left quite liquid, and dressing for cabbage soup for the winter from tomatoes is usually thicker. As soon as enough has been boiled, we transfer it to sterilized jars and roll it up. As you can see, making a tomato dressing for the winter is very simple.

Dressing with onions

If you want to make a delicious dressing for tomato soup for the winter, you have to work a little longer.

onion or white lettuce - 1 kg;
medium-sized sweet carrot - 1 kg;
red sweet pepper, paprika or Bulgarian - 2 kg;
autumn dense red tomatoes - 4 kg;
white rock or sea salt - 2 tbsp. spoons;
parsley, dill, basil and celery - 1 large bunch;
hot pepper and garlic - to taste and desire;
sunflower oil, unrefined, odorless - 1 cup.

We clean the onion and chop it as finely as possible, clean the carrots and three on a coarse grater. Wash peppers and tomatoes and cut in half. In peppers, we clean the seeds and partitions, in tomatoes we cut off the parts near the stalk. We grind in a meat grinder. In a cauldron or a saucepan with a thick bottom, heat the oil, fry the onion and carrot until soft, add a mixture of tomatoes and peppers and cook, stirring, for about a quarter of an hour. If we want the tomato soup dressing for the winter to be thicker, boil longer. Salt, pepper, put finely chopped greens. If desired, season with garlic and hot peppers passed through the press. Roll up.

It often happens that the tomatoes on the bushes do not have time to ripen. The question arises, what to do with a large number of green tomatoes. Another recipe will help us out - dressing from green tomatoes and cabbage for the winter.

green oblong tomatoes - 2 kg;
white cabbage - 1 large fork;
orange carrots, sweet - 400 g;
common table salt without additives - 100 g;
white domestic granulated sugar - 100 g;
greens - to taste;
allspice peas - 1 tbsp. the spoon;
vinegar 6% white - ½ cup;
purified prepared water - 2.5 liters.

We chop cabbage, three carrots on a grater for cooking vegetables in Korean. My tomatoes and cut into half rings, add greens - dill, parsley. Mix well and pack tightly into jars. Put pepper, salt and sugar into boiling water. After a couple of minutes, pour in the vinegar and pour our dressing with boiling marinade. We leave to stand under the lid for about a quarter of an hour, drain the brine, boil, pour again and roll up. It turns out a delicious soup or borscht dressing for the winter, these dishes are unthinkable without a tomato. However, this canned food can also be served in winter as a salad or as a side dish for meat or fish.

Tomato dressing for the winter

Tomato dressing for the winter It's no secret that seaming can seriously save time. It gets dark early in winter, so many return from work at dusk. When you get home, you want to hurry

Spending a few hours in August-September to prepare soup dressings for the winter, you get a lot of benefits. Firstly, time is saved, since in winter it will not be necessary to clean and cut vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet pepper. It can not only be added to soups, but also spread on bread, making sandwiches.

Required Products:

Sweet pepper - 3 kg.;
garlic - 0.5 kg;
hot red pepper - 0.5 kg .;
parsley - 0.3 kg .;
salt - 0.5 tbsp.

Cooking:

Wash vegetables and herbs. Peel the garlic. Remove seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic husk to leave well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Skip everything through a meat grinder. Add salt and mix well. Pour boiling water over jars and dry. Then, without cooking, spread the dressing into jars. Cover with capron lids.

This dressing is well preserved even without a refrigerator.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is just a storehouse of vitamins and other useful elements in the cold period of time. The soup with its addition is incredibly tasty and fragrant.

Required Products:

Carrots - 0.5 kg .;
onion - 0.5 kg;
sweet pepper - 0.3 kg .;
tomatoes - 0.25 kg;
vegetable oil - 200 ml;
salt - 1 tsp

Cooking:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then we transfer the finished onion to a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And send the carrots to the pan. Fry, covered with a lid until a light blush.

While the process of roasting carrots is in progress, you need to cut the sweet pepper into a small cube. Transfer the carrots to the pan with the onion, and send the pepper to the pan. Pre-pour the remaining oil into the pan and heat it. Peppers should brown slightly, but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the fastening of the stalks. Cut into small cubes. Transfer the pepper to a bowl. Tomatoes do not need to be fried, immediately sent to the pan.

Each vegetable must be fried separately. Because each one takes a different amount of time to cook.

Add salt to the saucepan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the workpiece. It may spoil or acquire an unpleasant aftertaste.

At the end, taste for salt. If necessary, add salt. The next step is to prepare the banks. It is better to take a small amount, in the future it will be more convenient to use refills. Banks should be sterilized. This can be done on the stovetop or in the microwave. Boil the lids too.

Transfer the finished dressing to the jars well by ramming so that there is no air left. Top with lids and screw on. Then turn the jars upside down and wrap them with something warm, such as a blanket. After the jars have completely cooled down, they can be transferred to the basement, cellar or closet.

Read also: Gazpacho - 9 homemade recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. She will make it rich and fragrant. And it will be very simple to prepare such a soup using dressing.

Required Products:

Carrots - 1 kg.;
onion - 0.5 kg;
vinegar 9% - 2 tbsp. l.;
black peppercorns - 3-4 peas;
bay leaf - 2 sheets;
salt to taste.

Cooking:

Wash and chop vegetables. Cut the onion into small cubes, and grate the carrots on a fine grater. Then simmer for 30 minutes over low heat, adding a few tablespoons of water to the pan. Add spices, and at the very end pour vinegar.

Interesting to know! To cut an onion without tears, you need to put it in the freezer for 10 minutes before slicing. Then volatile substances will not be released so actively.

Put the resulting dressing in sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 tablespoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

Tomatoes - 0.5 kg .;
carrots - 0.5 kg;
bell pepper - 0.5 kg .;
onion - 0.5 kg;
parsley - 0.3 kg .;
salt - 0.5 kg.

Cooking:

Wash all vegetables. Grate carrots on a large grater. Cut pepper and onion into small strips. Remove skin from tomatoes. This is easy to do by making a cross-shaped incision on the tops of each tomato, and then immersing it in boiling water for a few minutes. Then, in the places of the incision, the skin will wrap up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes for the mixture to release the juice.

Arrange the dressing in clean, dry jars, pour the juice that stands out into the jars. Cover with capron lids. You can store at room temperature.

From the indicated amount of vegetables, 4 cans of 0.5 liters of dressing are obtained.

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Refueling for the winter with the addition of parsley and celery

Feeding your family soup with such a dressing in winter will provide them with vitamins, which are so lacking in the cold season. And the use of parsley, which is part of the dressing, is the prevention of colds.

Required Products:

Parsley root - 2 pcs.;
parsley - 200 g;
celery root - 2 pcs.;
celery greens - 200 g;
red hot pepper - 1 pc.;
bell pepper - 2 kg .;
carrots - 0.5 kg;
garlic - 150 g;
vinegar - 100 ml;
salt - 2 tbsp. l.

Cooking:

Wash all vegetables and herbs. Cut the pepper in half and remove the core with seeds. Peel celery, parsley and carrot roots. Peel the garlic too. Dry greens from water.

Good to know! Vegetables will be easier to clean from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several pieces and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread out the finished dressing and roll up. After complete cooling, transfer to the refrigerator.

Dressing for the winter for green tomato borscht

Dressing for borsch is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Smoked Chicken Soup - 9 Flavorful Recipes

Required Products:

Beets - 2 kg.;
green tomatoes - 0.7 kg;
onion - 0.3 kg .;
cabbage - 0.5 kg;
garlic - 50 g;
vinegar - 100 ml;
ground black pepper - 1 tsp;
sunflower oil - 100 ml;
sugar - 100 g;
salt - 2 tbsp. l.;
water - 0.5 tbsp.

Cooking:

Peel the raw beets and grate on a coarse grater. Cut green tomatoes into small pieces. Chop the cabbage and chop the onion.

Send all chopped vegetables to a deep enameled container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also send pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars, boil the lids for 10 minutes. Arrange the finished borscht dressing in jars, pressing down well with a spoon so that no air remains. Banks roll up and turn upside down. Wrap up with a blanket. After complete cooling, put in a cool dark place.

Good to know! One of the options for sterilizing jars: Place a metal colander on a pot of boiling water. From above, upside down, put the jar and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

From this dressing you can cook excellent bean soups. It is also suitable as a side dish for main courses.

Required Products:

tomatoes - 4 kg;
bell pepper - 1 kg .;
onion - 1 kg .;
beans - 1 kg .;
sugar - 0.5 kg;
sunflower oil - 0.5 l.;
tomato paste - 2 tbsp. l.;
salt - 3 tbsp. l.

Cooking:

Beans need to be prepared ahead of time. It should be washed and filled with water. Leave for 6 hours to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After that, drain the water from the beans and pour new water, add salt. Put on the stove and cook until fully cooked. Then soak the beans in cold water.

Peel and finely chop the onion. Chop bell peppers and tomatoes as well. Add salt, sugar and sunflower oil to vegetables. Put on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and rolled up. Next, you need to turn them upside down and leave until the jars cool. Then move to a cool place.

Filling for pickle

This gas station will help you out when you need to urgently cook dinner, and time is running out. For harvesting, it is unnecessary to boil, stew or fry anything in advance, and this greatly simplifies preparation.

Cooking:

Wash all vegetables. Cucumbers cut into cubes, if desired, you can grate. Chop the onion. Coarsely grate the carrots. Remove the skin from the tomatoes and cut into cubes. Wash the barley.

Put the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Then add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes, you need to add vinegar and cook for another 10 minutes. Then lay the workpiece in banks and roll up. Stores well at room temperature.

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

How to prepare an all-purpose dressing

Products

Tomatoes - 800 grams
Onions - 300 grams (2 large)
Carrots - 200 grams (2 large)
Bulgarian pepper - 5 pieces
Cabbage - 1 kilogram
Sugar - 2 teaspoons
Salt - 2 tablespoons
Vinegar 70% - 2 teaspoons
Hot pepper - half a 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 stalk, dip the tomatoes in boiling water for 2 minutes.
3. Remove the skin from the tomatoes.
4. Finely chop the tomatoes or chop with a meat grinder or blender.
5. Chop the cabbage into thin strips.
6. Peel and finely chop the onion, slightly crush with your hands to extract the juice.
7. Peel the carrots, wash and grate on a coarse grater.
8. Wash, wipe, peel the bell pepper from the stalk and seed box, and finely chop.
9. Put the tomatoes in a saucepan and put on fire.
10. When the tomatoes boil, put onions, carrots and peppers.
11. Boil the vegetables for 5 minutes until foamy, remove the foam and put the cabbage in the pan.
12. Salt and pepper the soup dressing.
13. Cook the soup dressing for 20 minutes on the quietest fire with a slight boil.
14. Pour vinegar into the soup dressing, mix the dressing and turn off the heat.
15. Cool slightly and arrange in sterilized jars.
16. Cover jars of soup with lids, wrap with a blanket until cool (about a day), then put away for storage.

Soup dressing without cooking

Products
For 8 cans of dressing with a volume of 0.5 liters
Carrots - 1 kilogram
Bulgarian pepper - 1 kilogram
Tomatoes - 1 kilogram
Onion - 1 kilogram
Dill and parsley - 1 large bunch each (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, pour over boiling water and peel the tomatoes.
3. Peel and finely chop the onion.
4. Peel the bell pepper from seeds and stalk, chop finely.
5. Dill and parsley wash and chop finely.
6. Add salt and mix thoroughly, lightly pressing the salt into the vegetables with your hands (it is recommended to use polyethylene gloves).
7. Pack vegetables tightly into sterilized jars, crushing them.
8. Put the soup dressing in a jar, cover with a lid and store in the refrigerator.

Soup kharcho for the winter

Products
For 6 cans of 3 liters
Tomatoes - 2 kilograms
Walnuts - 100 grams
Onions - 5 pieces
Chili pepper - half a 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 - sheet 15x10 centimeters
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 70% - half a tablespoon
Water - 1 glass
Vegetable oil - 3 tablespoons

How to prepare kharcho for the winter
1. Wash, cut, pour over boiling water and peel the tomatoes.
2. Coarsely chop the tomatoes, chop with a sieve or meat grinder.
3. Peel the onion from the husk and chop finely, squeeze a little with your hands so that the juice stands out.
4. Heat up a frying pan, 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 hops-suneli seasoning.
7. Wash the chili, gently (in order not to burn yourself, it is recommended to wear rubber gloves and process the pepper in them), cut off the stalk and seeds, cut the pepper into rings, add to the frying pan to the fried onions.
8. Grind tklapi 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 on a hot frying pan 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 preparation of kharcho and lay out 2 bay leaves.
12. Rinse and finely chop the dill and cilantro bunches, add to the soup.
13. Peel and finely chop the garlic, add kharcho to the preparation.
14. Boil 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 away for storage.

Fkusnofakty

Soup dressing helps out if you need to cook soups often. The preparation of a simple dressing from vegetables, as a rule, takes half an hour of pure time with each cooking of the soup. However, soup dressing is essentially a seasoning added to the soup more for taste and smell, other products add benefits to the soup. Therefore, soup dressing is recommended to be prepared for future use. One can of 0.5 liters is enough for 2-4 soups, while a large amount of soup dressing is not so long to cook - 4 liters to cook for 2 hours. Just keep in mind that the shelf life of an open can of dressing is no more than 1 month.

Cans of soup dressing containing vinegar will keep for 1 year at room temperature, store in the refrigerator when opened. Soup dressing without cooking will be stored for 2 days in the refrigerator.

Care must be taken when using salt in a soup dressing - if salt has been added to the dressing, it is important not to oversalt the broth.

What do we cook?

Snacks

18868 1

20.09.18

The season of preparations for the winter is in full swing, we close jar after jar, replenishing our stocks with delicious canned food in order to enjoy mouth-watering pickled or salted vegetables, salads and jams in winter. Today we have selected for you a selection of canned first course recipes. In winter, when there are problems with tasty vegetables, you take out a jar of such a preparation, fill it with broth or water, add meat or chicken, that's it, the first dish is ready. Cooking soups is very simple and even a novice cook can handle this task. Prepare soup dressings now so that you don't have to spend a lot of time preparing hot dishes in winter!

Pickle for the winter

Many recipes suggest adding barley or rice to the pickle preparation. We advise you not to do this, it is better not to add pearl barley, as the workpiece becomes cloudy, but to put it directly when cooking the soup.

Ingredients:

fresh cucumbers 1 kg.
carrots 2 kg.
onion 2 kg.
garlic 2 heads
dill 1 bunch
parsley 1 bunch
salt 1 tbsp. l.
vinegar 50 ml.

Cooking method: Wash carrots and cucumbers, peel carrots. Grate vegetables. Peel and chop the garlic and onion. Wash and chop greens. Mix all ingredients. Bring to a boil, cook for 5 minutes. Pour into sterilized jars and roll up.
How to cook pickle: for soup, boil 0.5 cups of washed barley in 2 liters of broth for 30 minutes, add a blank from a 0.5-liter jar. Cook until ready.

Solyanka with mushrooms for the winter

Ingredients:

white mushrooms 600 g.
water 700 ml.
carrots 600 g.
white cabbage 800 g
granulated sugar 40 g.
salt 20 g.
onion 250 g.
vegetable oil 100 ml.
tomato sauce 150 ml.
ground black pepper 10 g.
table vinegar 9% 30 ml.

Cooking method: Sort the mushrooms, wash and chop coarsely. Cook for 10 minutes and drain in a colander. Grate the peeled carrots, chop the cabbage. Mash vegetables with sugar and salt. Peel the onion, chop and fry in oil. Put the cabbage with carrots, mushrooms, mix and put in a saucepan, simmer over medium heat under the lid for about 40 minutes. Add sauce, pepper and simmer for 15 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange in banks, roll up. After 12 hours, rearrange the jars in a cool place.

Shchi for the winter

Ingredients:

white cabbage 1 kg.
tomatoes 1/2 kg.
carrots 300 g
bell pepper 300 g.
onion 300 g
granulated sugar 3 tbsp. l.
salt 1.5 tbsp. l.
vegetable oil 70 ml.
vinegar 70% 1 tbsp. l.

Cooking method: Peel the onion, cut into strips. Heat 50 ml in a frying pan. vegetable oil, put the onion in a pan and fry it until transparent. Wash the carrots, peel and cut into strips or grate on a coarse grater. Put the carrots to the onion, mix, continue frying. Tomatoes are peeled, for which make an incision, lower first into boiling water, then into cold water. Remove seeds and membranes from peppers. Cut tomatoes and peppers into strips. Put the vegetables in the pan and simmer the vegetables for another 5 minutes. Wash the cabbage, dry and chop. Pour the remaining oil into a saucepan with a thick bottom, put the cabbage and fried vegetables from the pan. Salt the mass, add granulated sugar, bring the mass to a boil, then reduce the temperature to medium, simmer for 5-10 minutes. Then pour in the vinegar and simmer for another 5 minutes. Put the finished mass into jars prepared in advance, roll up the lids. Cool upside down under a blanket.

Borscht for the winter

Ingredients:

beets 2 kg.
carrots 2 kg.
white cabbage 2 kg.
tomatoes 2 kg.
onion 1 kg.
vegetable oil 750 ml.
salt 4 tbsp. l.
granulated sugar 4 tbsp. l.
citric acid 2 tsp

Cooking method: Peel beets and carrots, cut into thin strips or grate on a coarse grater. Wash the tomatoes, cut into slices. Wash cabbage, chop. Peel the onion and chop finely. Put all the vegetables in a large saucepan, mix, pour in vegetable oil, put salt, sugar and citric acid. Put the pot on the stove, bring to a boil. Simmer vegetables for about 40 minutes, stirring occasionally. Prepare jars: preheat them in the oven. Divide mixture into prepared jars and seal with lids. Cool upside down under a blanket.

Kharcho for the winter

Ingredients:

ripe tomatoes 2 kg.
plum 200 g
onion 0.5 kg.
garlic 100 g
chili pepper 1 pc.
walnuts 100 g
cilantro 2 bunches
rice 150 g.
hops-suneli 1 tbsp. l.
black peppercorns 6 pcs.
bay leaf 1 pc.
salt 1 tbsp. l.
granulated sugar 2 tbsp. l.
vinegar 3 tbsp. l.
vegetable oil 100 ml.

Cooking method: Wash the tomatoes, remove the skin, chop in a meat grinder or with a blender. Peel the onion. Cut hot pepper, remove seeds. Onion and pepper cut into small cubes. Heat vegetable oil in a frying pan, put the onion and pepper, fry until the onion is transparent. Add suneli hops and fry until golden brown. Boil the plum until soft, grind the pulp through a sieve. Finely chop the cilantro. Peel the garlic and pass through a press. Lightly toast the walnuts in a dry frying pan and chop. In a saucepan, mix chopped tomatoes, fried onions with peppers, plum puree and cook the mixture for about 40 minutes over medium heat. Add salt, sugar, peppercorns, bay leaf, rice and cook for another 20 minutes. Lastly, add the garlic and cook for another 15 minutes. Pour hot soup into prepared jars, roll up the lids. Cool upside down under a blanket.

Cook for 35 minutes over low heat, stirring.

Sweet pepper - 2 kg.

We will need celery roots, as well as celery cuttings, carrots, onions and leeks. We cut the celery root into large cubes, everything else - into large rings and bars. Mix, freeze in portions.

frozen soup dressings

You will need: 350 g of fresh cucumbers, 300 g of dill, 200 g of horseradish, 150 g of salt.

Soup dressings (Winter preparations)

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Soup dressings for the winter

You will need: 350 g of fresh cucumbers, 300 g of dill, 200 g of horseradish, 150 g of salt.

soup dressing

150 g salt.

You can eat this preparation for borscht just like that, as a snack and cook borscht, very tasty.

Preparation for borscht with beans

Summer and autumn are hot seasons when the canning process is in full swing. Thrifty housewives tend to close whole vegetables, and a variety of salads, and even special dressings for soups and borscht. After all, how convenient: I opened a jar in the winter, put a couple of spoons of fragrant preservation in the pan - this is the dish that acquired an amazing taste!

5 minutes before the end of cooking, add vinegar, mix.
Onion - 2 large heads.
Can also

Among the various types of canned food, preparations for soups stand apart, thanks to which in winter we have the opportunity not only to benefit from the consumption of summer-grown vegetables, but also to significantly save time by preparing delicious soups in a matter of minutes.

How to prepare dressing for winter okroshka. Grate the cucumbers, finely chop the young dill, twist the horseradish in a meat grinder. Combine all the ingredients, adding salt, mix, put the mixture in sterilized jars, store it in the cold. To prepare okroshka, this dressing is added to the base and aged for 10 minutes with a small amount of kvass (do not add salt), then kvass is added to the desired thickness of the soup.

Seasoning for winter okroshka

Recipe for universal soup dressing for the winter

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 lay out the seasoning in jars, close with nylon lids and store in the refrigerator.
1.5 kg of beans,
Bean dressing with tomato

Transfer the finished dressing to sterilized jars and roll up.

Read also on the topic:

Carrot - 3 pcs.

make a fry

For example, like this:

Soup preparations for the winter are made from a wide variety of vegetables: carrots, tomatoes, sweet peppers, parsnips, celery, parsley, dill, sorrel, spinach, green onions, etc. Accordingly, depending on what components the workpiece is assembled from, it can be used to prepare a certain soup or any soups, if the workpiece mixture is universal (carrots, onions, parsley root, etc.). Thus, having prepared the base, you can make delicious borscht in winter, including green ones, cabbage soup, pickles and almost any other soups, spending a minimum of time on it.

ydacha20011.ru

Recipe for winter harvesting for cabbage soup

You will need: 1 kg of celery and parsley, 600 g of salt, 500 g of white and cauliflower, carrots and sweet peppers, onions and leeks, brine - for 1 liter of water 1-2 g of citric acid and 40 g of salt.

Preparation for borscht for the winter - Borsch with such a preparation can be prepared in winter in a matter of minutes! It turns out fragrant and very tasty, and you can also serve such a preparation for borscht as an appetizer or side dish.

The same amount of sweet pepper, onion, carrot,

Soup dressing for the winter may be different. Its composition includes certain vegetables, legumes, peas, cereals. The main thing is that the mixture turned out to be tasty and meet its main tasks - to bring to the dish the maximum possible amount of vitamins and substances useful to our body. For example, soup dressing for the winter from beans, tomatoes and other fruits and root crops. Ingredients: carrots - 3 kilograms, the same amount of sweet peppers, onions, 4.5-5 kilograms of tomatoes, 5-6 glasses of beans. Grate the carrots, chop the tomatoes, onions and peppers, boil the beans in advance until tender. Soup dressing is being prepared for the winter in this way: a liter of oil should be poured into the cast iron, and when it warms up, fill in the components one by one. First, carrots should be stewed for 10-15 minutes, then onions, and after another 10 minutes - peppers and tomatoes. After that, add 300 g of sugar, 8 tablespoons of table vinegar (6%), salt - 5-6 tablespoons. Lastly, the soup dressing for the winter is supplemented with pre-cooked beans and left on the fire for another 40-45 minutes. It should be stirred regularly. When the mixture is finished, it should be poured in boiling form into prepared jars and rolled up. Turn over, cover with a warm cloth and leave to cool completely. Such a soup dressing for the winter can be used both as an independent salad for side dishes, and as an ingredient in the first vegetable dishes.

Remove to a cool place, wrap and leave to cool completely.

Sugar - 125 grams.

and freeze it in small containers. You can put anything in the fry: onions, carrots, peeled tomatoes, sweet bell peppers, zucchini...

Grated fresh carrots, onions, cut into half rings or small cubes, sweet bell pepper. Mix the ingredients thoroughly, arrange in portioned bags or small containers, freeze and use even for soups, even for stews.

We will give recipes for canning the most popular and delicious soup bases.

You will need: 1.5 kg of cabbage, 600 g of tomatoes, carrots, onions, bell peppers, 100 ml of vegetable oil, 1/2 cup of sugar and 9% vinegar, 2 tbsp. salt.

Autumn preparations - successful recipes - There are such recipes, when reading which hands begin to wash jars and vegetables themselves, I hope that this is the recipe you will find in this article.

0.5 l sunflower oil,

Dressing for tomato soup or kharcho

For second courses, you can add eggplant and zucchini to the dressing, but I don’t do this, because. I have these vegetables frozen.

Salt - 1 tablespoon without a slide.

For mushroom soup

It is better not to put greens in such mixtures, because parsley, dill and green onions should not be boiled for a long time (they are usually put at the end), so we freeze the greens separately.

How to make a blank for cabbage soup. Finely chop the cabbage, tomatoes, onions, grate the carrots, chop the pepper into strips, combine all the vegetables, mix, simmer for 15 minutes, pour in the oil, add sugar and salt, simmer for another 5 minutes with constant stirring, pour in the vinegar and remove from the stove. Pour the hot mixture into sterilized jars, seal.

You can cut the ingredients for soup preparations in different ways, including grating - it all depends on how you prefer to cut vegetables for soups.

We prepare vegetables for the future - recipes for delicious preparations - In winter, these preparations will go with a bang both as a cold appetizer and as additives to hot dishes, they will give them the taste and smell of summer ...

5 st. spoons of sugar

A vegetable mixture that is suitable for soups of various types can be considered very successful and convenient: tomato, kharcho, rice, mashed potatoes. Its components are as follows: 4 kg of tomatoes, 2 - carrots, the same amount of onions and salt - 150-200 grams. This soup dressing for the winter has excellent taste. Onions and tomatoes are cut into pieces, folded into cast iron, grated carrots are added to them, after which the mixture is left for several hours to let the juice flow. At this time, you can make a marinade for it: mix half a liter of vegetable oil with 300 g of 9% vinegar or 500 g of 6% and 400-450 g of sugar. Pour a few peas of allspice, bay leaves, boil everything. After that, the marinade should be mixed with a vegetable preparation, stir, add salt, leave to boil, and then cook for half an hour over medium heat. Roll up hot.

I constantly make this dressing for soup. Since I don’t grow broccoli, I buy frozen broccoli in the store. As well as corn. Of course, you can buy ready-made preparations, but your own is a hundred times tastier. It turns out a very tasty and rich vegetable soup.

Vegetable oil - 125 grams.

vsluhblog.ru

Soup dressings (Winter preparations)

It is also worth preparing a dressing. Fry chopped mushrooms, carrots and onions and freeze.

Speaking of green

Recipes for canning blanks - bases for soups

How to make cabbage soup. Rinse and peel all the vegetables, chop them finely, sprinkle with salt, put them tightly in sterilized jars. Combine all the ingredients for the brine, bring to a boil, pour the vegetables in jars with hot brine, close the jars with parchment or lids and store in the cold.

Recipe for universal soup dressing for the winter

Recipe for green cabbage soup with wild garlic

If you wish, you can remove some vegetables from this recipe, add greens, etc., the main thing, as we know, for any soup is roots and onions, without this, the dressing can hardly be called such. Adjust the recipe to your taste and in winter soups prepared with such a dressing will surely please you. Well, then we will give recipes for dressings for certain soups.

Good luck and be healthy!

3 st. tablespoons of table vinegar, salt to taste.

Borscht dressing recipe

Pumpkin dressing with tomatoes

My mom makes the dressing SALT. That is, it does not stew vegetables, but pickles them. For example, our favorite dressing is carrots with parsley root (2 to 1), three on a coarse grater, mix with salt (you need a lot of salt) and put in jars. Only when cooking, it will no longer be necessary to salt the dish itself, this must be remembered. We also salt parsley and dill. The taste of fresh herbs is much better than that of dried ones.

Black peppercorns to taste.

Every year I make vegetable dressing for soups and second courses, of course, you can just freeze vegetables, you can also make salty dressing.

Dressing recipe for okroshka for the winter

. Before freezing, you need to carefully sort out the dill and parsley and remove the tough twigs. I also advise you to cut the greens into small pieces. Then fold in batches and freeze. You can add chopped garlic to the greens.

Recipe for winter harvesting for cabbage soup

You can cut the ingredients for soup preparations in different ways, including grating - it all depends on how you prefer to cut vegetables for soups.

You will need: 800 g of sorrel, 200 g of wild garlic and water, 20 g of green carrots, 5 g of salt.

Recipe for green cabbage soup with wild garlic

Borscht dressing recipe

Hope was with you.

Recipe for harvesting pickle for the winter

First, boil the beans, but not before boiling. Cut the tomatoes into cubes, pepper - into strips. Fry prepared peppers and tomatoes in oil. Cut the onion into cubes, grate the carrots, fry the carrots and onions separately.

And, finally, a recipe for soup dressing for the winter, which is considered universal by culinary specialists. After all, it is put not only in soups, but also in borscht, and the result is excellent! It requires: asparagus beans (2 kg), tomatoes - one and a half kg, bell peppers - 1 kg, pumpkin - 1 kg, a pound of onions, half a liter of oil, 300 g of sugar, 35 - salt, 50 ml of 9% vinegar , head of garlic, spices. Peel vegetables and garlic, grind with a meat grinder, but do not mix. In cast iron in hot oil, fry the onion, after 12 minutes - tomato, vinegar, sugar, salt. Leave until boiling. Then add the rest of the ingredients and simmer covered for about an hour. Leave for 10 minutes, add spices. Then pack in ready-made jars and close. Like other dressings, this one can be added when stewing meat, potatoes, or used as a side dish for pasta, cereals, potatoes.

I preserve the pickle like this.

Vinegar 9% - 3 tablespoons.

How to prepare soup dressing for the winter?

Katrina

Usually I cook dressing, for the winter I roll up 15-18 liter cans of dressing, and there is not enough room for salty dressing in such an amount in the refrigerator, the vegetable harvest is good this year, so I froze a lot of vegetables and cooked dressing.

Anfo-Anfo

For borscht, you can make such a blank in the freezer. Grate beets, carrots, cut onion and sweet red pepper. Freeze in sachets. Such a blank can be used both for broth and frying. 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 down. From this recipe, if you wish, you can remove some vegetables, add greens, etc., the main thing, as we know, for any soup is roots and onions, without this refueling can hardly be called such. Adjust the recipe to your taste and in winter soups prepared with such a dressing will surely please you. Well, then we will give recipes for dressings for certain soups.

How to prepare a blank for green cabbage soup. Finely chop the washed and dried greens, put in an enameled container, pour in water, add salt, bring to a boil, boil for 5 minutes, immediately pour into sterilized jars, roll up with sterile lids.

For the winter, you can make a variety of preparations - pickle cucumbers and tomatoes, make lecho, pickle sweet peppers, etc., or you can prepare almost complete dishes or basics for them, which will save time and provide your family with tasty and healthy dishes in winter. In this article we will talk about recipes for soup preparations for the winter for borscht, cabbage soup and other popular soups.

Then mix all the fried vegetables, add beans, sugar, vinegar, salt. Once again, mix everything and lay out in jars. Sterilize for 30 minutes, then roll up, turn upside down and wrap. 200 ml of water, 25 g of salt.

I cook a kilogram of barley for 2 hours. I add 1 kg of carrots, onions, tomatoes, 3-4 pieces of bell and hot peppers, a head of garlic, tomato paste 2 tbsp. spoons. Cook until vegetables are cooked. Salt 4 tablespoons, sugar 2 tablespoons, vinegar 9% 2 tablespoons, 1 cup sunflower oil. At the end of cooking pickled cucumbers 1 kg or less. I cook for another 20 minutes and roll it into jars.

Cooking method

Here is my recipe But this broth dressing turns out to be very fragrant, but after adding it to the broth and boiling it, you must definitely pull out all the pieces with a slotted spoon - we won’t need them anymore. , and a cart in winter," housewives act very wisely, preparing dressings for soups in summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try and appreciate the beauty of such blanks!

You will need: 2 kg of white cabbage, 1.5 kg of beets, 1 kg of tomatoes, 800 g of carrots, 600 g of onions, 500 ml of refined vegetable oil, 300 ml of water, 100 ml of vinegar 9%, 3 tbsp. sugar, 2 tbsp. salt, peppercorns, parsley root, bay leaf.

Recipe for harvesting pickle for the winter How to prepare dressing for borscht for the winter. Rinse, peel vegetables, grate carrots and beets on a Korean or coarse grater, chop cabbage into strips, chop tomatoes, onions, chop parsley, combine all vegetables, put them in a large saucepan, pour in water, oil, salt, add sugar, laurel, pepper, bring to a boil and boil the mixture over low heat for 30 minutes, pour in the vinegar, mix, put the workpiece in sterilized jars, cork with metal lids, wrap with a blanket and leave to cool, then put in a cool place. Tradition to harvest various vegetables for the winter , fruits, berries have their roots in ancient times - our ancestors had no other opportunity to enjoy these products in the cold season, and as a result, unlike us, they ate delicious and natural vegetables and fruits throughout almost the entire year, without using artificially grown “vegetation” and without clogging your body with chemistry, without which not a single normal cucumber will grow in January.

Seasoning is stored until the new harvest. It can be used not only in okroshka, but also in salads. Chop beet tops, salt, add sorrel, dill, mix, pour water and cook for 5 minutes after boiling. Then put into jars, roll up, store in the cold.

Aleso

Universal soup dressing for the winter.

:So,

http://ovkuse.ru/recipes/supovye-zagotovki-na-zimu/

How to prepare dressing for borscht for the winter. Rinse, peel vegetables, grate carrots and beets on a Korean or coarse grater, chop cabbage into strips, chop tomatoes, onions, chop parsley, combine all vegetables, put them in a large saucepan, pour in water, oil, salt, add sugar, laurel, pepper, bring to a boil and boil the mixture over low heat for 30 minutes, pour in the vinegar, mix, place the workpiece in sterilized jars, cork with metal lids, wrap with a blanket and leave to cool, then put in a cool place.

You will need: 1.5 kg of fresh cucumbers, 500 g of onions and carrots each, 300 g of tomato paste, 250 g of pearl barley / rice, 125 ml of vegetable oil, 100 g of sugar, 50 ml of vinegar, 2 tbsp. salt.

You need to add such a preparation to the soup when the meat and potatoes are ready - at the end of cooking the soup. You can also add greens and sweet peppers to the mixture.

To make or not to make preparations - each housewife decides for herself, but practice shows - maybe not in the pursuit of a healthy diet, but at least to maintain a good tradition, it is customary to make preparations today, and every second hostess devotes time to this useful undertaking in the summer. Among the various types of canned food, preparations for soups stand apart, thanks to which in winter we have the opportunity not only to benefit from the consumption of summer-grown vegetables, but also to significantly save time by preparing delicious soups in a matter of minutes.

Horseradish roots - 200 g,

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

You will need: parsley and celery 1 kg., 500 g of cauliflower and white cabbage, sweet peppers and carrots, leeks and onions, 600 g of salt, brine - for 1 liter of water 40 g of salt and 1-2 g of citric acid.

Rinse and twist the tomatoes through a meat grinder, cut the pepper into strips, cut the onion into half rings, grate the carrots on a coarse grater.

Ingredients:

Bouillon DressingI am making a borscht dressing. I grate beets, carrots, tomatoes, finely cut onions. All this carcass until cooked, add sugar and salt to taste, be sure to add water. A spoonful of tomato paste. Before laying in sterile jars, I add vinegar. I close the jars and sterilize by boiling for 25 minutes from boiling. I close the jars tightly. One can per serving of soup. It remains only to boil the meat with potatoes and dump the jar. Borscht is ready.