How to make a frying for the winter from a tomato. Bell pepper dressing for the winter

27.04.2022 Pancakes, pancakes, pancakes, cheesecakes

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: Buckwheat soup with chicken - 5 simple 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 leaves;
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.

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.

Bell pepper dressing is an excellent lifesaver for cooking first courses and gravy, especially in winter. Believe me, neither pepper nor greens bought in a store in winter will have the benefits and flavor that we have now. This dressing does not need to be cooked, it is prepared quite simply, retaining all the useful properties. Salt is an excellent preservative, the workpiece does not grow moldy and does not deteriorate, it is stored in the refrigerator until spring. Sweet pepper can be used in any color, I prefer fleshy red.

Ingredients

To prepare bell pepper dressing for the winter, you will need:
sweet pepper (I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing jars:
vinegar 9% - 30-50 ml.

Cooking steps

For the preparation of the preparation, I used the following ingredients.

Do not throw away the seed box, you need to get the seeds out of it (they should be white). Set aside 1.5-2 tablespoons of seeds, we will add them to the dressing later. These seeds contain a very large amount of vitamins, besides they are very fragrant. I do not throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish.
Pass the slices of peeled bell pepper through a meat grinder.

The mass is bright and fragrant.

Add pepper seeds, finely chopped dill and salt to the crushed mass.

Mix well.

I prepare the jars for storing the workpiece as follows: I pour vinegar into a clean jar, close the lid and shake well. Then I pour the contents into another jar and shake it too.

Arrange the workpiece in jars, cover with lids. Store the bell pepper dressing in the refrigerator.

Use refueling in winter as needed. To prepare borscht or tomato sauce, I take 1-2 tablespoons of bell pepper dressing and add it to the fry along with the tomato, but do not forget that the dressing is salty. But I add this dressing to the soup at the end of cooking. The output of the finished product is 1.5 liters of delicious, fragrant bell pepper dressing.

Happy preparations for the winter!

Zazharki for soups for the winter - saving your time Experienced housewives know that the secret of a truly tasty, fragrant and beautiful soup is vegetables fried in vegetable oil. This technique is called passering. Passer usually onions, carrots, tomatoes. Roasting these vegetables is suitable for almost all soups. Well, if we are talking about borscht, then, of course, you can’t do without beets. It must be stewed with vinegar before being sent to the soup. Then the bright color of borscht is guaranteed to you. The only pity is that for such a “correct” preparation of soup, sometimes there is not always time and energy, especially for working housewives. After all, vegetables need to be washed, peeled, cut, chopped, and then fried and stewed, and preferably separately from each other. As a result, in order to please the family with soup, you need to spend an hour, or even two, of your time. What should busy women do, already tired at work? There is a way out! After all, frying for cabbage soup and borscht can be prepared for the future for the whole winter by rolling them hermetically into jars. It is convenient to do this in the fall, especially if you have a dacha or a garden, and you are just racking your brains on how to process the rich harvest. Moreover, if some of the carrots were damaged during harvesting, and will not be stored for a long time, and the tomatoes will overripe. So make a seasoning for soups out of them, and in winter, having opened such a jar with homemade semi-finished products, add the contents to the broth with potatoes and cabbage - and the soup is almost ready! And here, in fact, is the recipe for preparing such a roast: The products that we need are vegetable oil, onions, carrots, and tomatoes. The number of vegetables is arbitrary. Wash and peel onions and carrots. Cut the onion. Either chop the carrots on a coarse grater, or cut into strips. Pour oil into a heated deep frying pan or pot and send chopped onions there, and then carrots. Sauté over low heat until the vegetables are soft. Rinse tomatoes, cut and scroll through a meat grinder. The resulting tomato juice should be brought to a boil and boiled a little. Mix the fried carrots and onions with tomato juice and simmer everything together for about half an hour so that the mass boils down and becomes thicker. Add salt to your taste. Arrange the seasoning in sterilized jars, which are immediately hermetically sealed. Turn the jars upside down and cover so that they cool more slowly. The resulting seasoning is useful in winter for preparing so many dishes, both first and second. In the same way, you can prepare a roast for borscht. It is done in exactly the same way, only in this case you need to add beets. It is advisable to cut it into strips and stew it first, adding vinegar, separately from carrots and onions, then the beets will not lose their color. If there is sweet pepper, then it can also be used in frying. It is convenient to use mayonnaise jars with screw lids for storing such frying. Having such a frying seasoning in stock, you can always feed your family with delicious borscht or cabbage soup, even if you do not have the opportunity to devote a lot of time to the kitchen. This preparation will also help out students who do not have good conditions for cooking, for example, in a hostel. Bon appetit!

When you come home from work in the evening, every minute is valuable for household chores. To save time for communicating with my family, I began to make preparations from fried carrots and onions.

To make such a preparation for the future, it is enough just to freeze the frying for soup or another dish. This simple preparation of carrots and onions will save you a lot of time preparing different dishes at any time of the year. It’s worth spending a little more time processing vegetables once, but then, for some time, don’t think at all that you will have to peel, cut and fry carrots and onions before cooking.

How to make fried onion and carrot soup

Take for harvesting the ratio of onions and carrots 50 to 50 percent.

The total number of vegetables does not matter. Harvesting can be done for 6 servings, and for 60. It all depends on how much time you are willing to spend. I took 500 grams of carrots and 500 grams of onions. We cut the onion into cubes, and three carrots through a coarse grater.

Add 100 grams of vegetable oil to a large frying pan. Once the oil is hot, add the onion. Fry for a few minutes.

The main thing is that the onion crumbles into separate pieces, becomes translucent, but, in no case, does not acquire a golden color. The translucent color of the onion is a signal that it is ready!

It will be tastier if you do not just stew the vegetables, but fry until lightly browned. But this, of course, depends on your taste preferences. During the entire cooking process, stir the vegetables so that they do not burn. Readiness is determined by the color of carrots and the aroma of vegetables soaked in oil.

When the frying is ready, wait for it to cool completely. Now, it remains to decompose everything into packaging bags and freeze. Several packaging options are possible. For example, you can freeze vegetables with a sausage, and then cut off the portion necessary for the dish from the frozen part.

You can also freeze onions and carrots in separate single portions.

Choose for yourself the most suitable freezing option for you.

It is impossible to distinguish the taste of frozen frying from freshly cooked. At the same time, it helps to cope with the preparation of lunch or dinner much faster. To do this, just put a piece of the finished freeze in the dish and no hassle, no worries! 🙂

A cold soup recipe for the winter can be a great lifesaver for working women who don't have much time to cook lunch or dinner for the whole family. Having such a preparation, it will not be difficult to cook a fragrant soup in 20 minutes. Well, the fact that at the time of harvesting vegetables are much cheaper than in winter, and the quality of vegetables leaves much to be desired, also plays an important role.

I cook absolutely simple frying, you can add other ingredients, I prefer to use onions, carrots, bell peppers and a little tomato. Sometimes I don't even put in a tomato.

IMPORTANT: it is advisable to cook all the frying ingredients in separate pans, and then stew them together, since the cooking time for each vegetable is different.

My carrots, peel and rub on a coarse grater.

Remove seeds from bell pepper and cut into cubes.

I will be cooking carrots and bell peppers in the same pan as the peppers will release their juices and allow the carrots to simmer a bit. Pour 2 tbsp into the pan. vegetable oil, put the pan on the fire. We fry the carrots for 5-7 minutes, then add the bell pepper and fry the vegetables, stirring, over medium heat for another 10 minutes. We make sure that the vegetables do not burn.

Onion cut into small cubes.

Fry the onion for 5-7 minutes on the remaining 1 tbsp. vegetable oil until soft, it is important not to let the onion burn, otherwise the frying will be bitter!

We spread the fried carrots and bell peppers in a pan with fried onions.

If you want to cook a roast without tomatoes, then simply stew the vegetables for another 10 minutes until the liquid evaporates.

I'm making roasted tomatoes. Cut the tomatoes into very small cubes.

We spread the tomatoes to the rest of the vegetables and simmer the frying for another 15-20 minutes.

There should be no liquid left in the frying, pieces of vegetables will simply be wrapped in vegetable oil.

Roast soup for the winter is ready. We distribute the finished frying in small jars, pre-sterilized. Let the frying completely cool in jars and store the workpiece in a cool place.