Universal dressing for soup recipe. Preparations for the winter for soups: time-tested recipes

11.07.2020 Healthy eating

Cook for 35 minutes over low heat, stirring occasionally.

Sweet pepper - 2 kg.

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

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 (Preparations for the winter)

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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 of salt.

This preparation for borsch can be eaten just like that, as a snack and cook borsch, it is very tasty.

Harvesting for borsch with beans

Summer and autumn are hot season when the canning process is in full swing. Thrifty housewives strive to close whole vegetables, a variety of salads, and even special dressings for soups and borsch. After all, it’s convenient: I opened a jar in the winter, put a couple of spoons of aromatic preservation in the pan - this is the dish and got an amazing taste!

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

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

How to prepare a 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, put it in storage 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 salt), then the kvass is added to the desired density of soup.

Seasoning for winter okroshka

The 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 spread the seasoning on the banks, close the capron lids and store in the refrigerator.
1.5 kg of beans
Bean dressing with tomato

Transfer the ready-made dressing to sterilized jars and roll up.

Read also on the topic:

Carrots - 3 pcs.

Make a frying

For example, 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 constituents the harvesting is made of, it can be used to prepare a particular soup or any soups if the harvesting mix is \u200b\u200buniversal (carrots, onions, parsley root, etc.). Thus, having prepared the base, you can make delicious borsch in the winter, including green, cabbage soup, pickles and almost any other soups, spending a minimum of time on this.

ydacha20011.ru

Recipe for winter harvesting for cabbage soup

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

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

As many sweet peppers, onions, carrots,

Soup dressing for the winter can be different. Its composition includes certain vegetables, legumes, peas, cereals. The main thing is that the mixture turns out to be tasty and meets its main tasks - to bring the maximum possible amount of vitamins and substances useful to our body into the dish. 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 pepper, 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 incomplete. Preparing a soup dressing for the winter in this way: a liter of oil should be poured into the cast iron, and when it warms up, add components in turn. First, carrots should be stewed for 10-15 minutes, then onions, and after another 10 minutes - pepper and tomatoes. After that pour 300 g of sugar, 8 tablespoons of vinegar (6%), salt - 5-6 tablespoons. Lastly, the soup seasoning 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 extinguished, 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 integral ingredient in the first vegetable dishes.

Clean in a cool place, wrap and leave to cool completely.

Sugar - 125 grams.

And freeze it in small containers. In the roasting you can put anything you want: onions, carrots, peeled tomatoes, sweet bell pepper, zucchini ...

Grated fresh carrots, onions, chopped in half rings or small cubes, sweet bell pepper. Thoroughly mix the ingredients, arrange them in portion packets or small containers, freeze and use at least for soups, at least for stews.

We will give recipes for preserving the most popular and delicious soup base blanks.

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

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

0.5 l of sunflower oil,

Dressing for tomato soup or kharcho

For second courses, you can add eggplant and zucchini to the dressing, but I do not, because I have these vegetables in the freeze.

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 the greens are frozen separately.

How to make a blank for cabbage soup. Finely chop the cabbage, tomatoes, onions, grate the carrots, chop the pepper with straws, combine all the vegetables, mix, simmer for 15 minutes, add the butter, add sugar and salt, simmer for 5 more minutes with constant stirring, pour in the vinegar and remove from the stove. Pour the hot mixture into sterilized jars and 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 harvest vegetables for the future - recipes for tasty preparations - In winter, these preparations will go off with a bang and as a cold appetizer, and as additives to hot dishes, will give them the taste and smell of summer ...

5 tbsp. tablespoons of sugar

A vegetable mixture that is suitable for different types of soups: tomato, kharcho, rice, mashed potatoes can be considered very successful and convenient. Its components are as follows: 4 kg of tomatoes, 2 - carrots, the same amount of onion and salt - 150-200 grams. This soup dressing preparation for the winter has excellent taste. Onions and tomatoes are cut into pieces, put 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 vinegar of 9% or 500 g of 6% and 400-450 g of sugar. Pour a few peas of allspice, bay leaves, boil everything. After this, the marinade should be mixed with the vegetable preparation, stir, add salt, leave to boil, and then cook for half an hour over medium heat. Roll up hot.

I always make this dressing for the soup. Since I don’t grow broccoli, I buy frozen in the store. As well as corn. Of course, you can buy ready-made meat, but it’s one hundred times tastier. It’s very tasty and rich vegetable soup.

Vegetable oil - 125 grams.

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Soup dressings (Preparations for the winter)

Also worth preparing a gas station. Fry chopped mushrooms, carrots and onions and freeze.

Speaking of greens

Preserves for preserves - basics for soups

How to make soup stew from cabbage. Rinse and peel all vegetables, finely chop them, add salt to them, and place 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.

The recipe for universal soup dressing for the winter

Harvest recipe for green cabbage soup with wild garlic

If you want, 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 dressing can hardly be called such. Adjust the recipe to your taste and in the winter soups prepared with such a dressing will surely please you. Well, then we will give dressings recipes for certain soups.

Good luck and be healthy!

3 tbsp. tablespoons of vinegar, salt to taste.

Borsch dressing recipe

Pumpkin dressing with tomatoes

My mom makes a SALT dressing. 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. Just salt the parsley and dill. The taste of fresh herbs is much better than that of dried ones.

Black pepper peas to taste.

Every year I make a vegetable dressing for soups and main dishes, of course, you can just freeze vegetables, you can make a salt dressing.

Winter dressing recipe for okroshka

. Before freezing, you need to carefully sort out dill and parsley and remove hard twigs. I also advise you to slightly cut the greens. Then fold portionwise into packets 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.

Harvest recipe for green cabbage soup with wild garlic

Borsch dressing recipe

With you was Hope.

The recipe for the pickle for the winter

First cook the beans, but not before boiling. Dice tomatoes, pepper - straws. Fried peppers and tomatoes in oil. Dice the onion, grate the carrots, fry the carrots and onions separately.

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

Pickle canned so.

Vinegar 9% - 3 tablespoons.

How to cook soup dressing for the winter?

Katrina

Usually I cook a dressing, for the winter I roll 15-18 liter cans of dressing, and there is not enough space in the refrigerator for such a salty dressing, this year's crop of vegetables is good, so I froze a lot of vegetables and cooked the dressing.

Anfo-Anfo

For borsch, you can make such a blank in the freezer. Grate beets, carrots, cut onions and sweet red pepper. Freeze in portioned bags. Such a workpiece can be used both for broth and for frying.How to make a workpiece for pickle. Cut cucumbers, put in a pan, add grated carrots, chopped onion in half rings, mix. Boil pearl barley / rice almost until cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer for 30-40 minutes, stirring constantly, add pearl barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the cans with a blanket, let it cool down.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 it refueling can hardly be called such. Adjust the recipe to your taste and in the winter soups prepared with such a dressing will surely please you. Well, then we will give dressings recipes for certain soups.

How to prepare a blank for green cabbage soup. Finely chop the washed and dried greens, put in an enamel container, pour 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 bell peppers, etc., and you can prepare almost full-fledged dishes or the 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 we mix all the fried vegetables, add beans, sugar, vinegar, salt. Once again, mix everything and lay out on the banks. We 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 pearl barley for 2 hours. I add 1 kg of carrot, onion, tomato, 3-4 pieces of Bulgarian and hot pepper, a head of garlic, tomato paste 2 tbsp. spoons. I cook until the vegetables are cooked. Salt 4 tbsp., Sugar 2 tbsp., Vinegar 9% 2 tbsp., 1 cup sunflower oil. At the end of cooking, pickled cucumbers are 1 kg or less. I cook another 20 minutes and roll it into cans.

Cooking method

Here is my recipe. But this dressing for the broth turns out to be very fragrant, but, adding it to the broth and boiling it, you must certainly pull out all the slices with a slotted spoon - we will no longer need them. By analogy with the famous wisdom: "Prepare a sled in the summer and the cart in the winter, "the housewives very wisely do, procuring dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try and appreciate all the charm 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.

The recipe for the pickle for winter How to prepare a dressing for borsch for the winter. Rinse, peel the vegetables, grate the carrots and beets on a Korean or coarse grater, chop the cabbage into strips, chop the tomatoes, onions, chop the parsley, combine all the vegetables, putting them in a large saucepan, pour water, butter, salt, add sugar, laurel, pepper, bring to a boil and simmer for 30 minutes over low heat, pour vinegar, mix, put the workpiece in sterilized jars, cover with metal lids, wrap it with a blanket and leave to cool, then put it in a cool place. , fruits, berries go back to 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 whole year, without artificially eating grown “vegetation” and not clogging your body with chemistry, without which no normal cucumber would grow in January.

Seasoning lasts until the new crop. It can be used not only in okroshka, but also in salads.Chop the beet tops, salt, add sorrel, dill, mix, add water and cook 5 minutes after boiling. Then put it in banks, roll up, store in the cold.

Aleso

Universal soup dressing for the winter.

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How to prepare a dressing for borsch for the winter. Rinse, peel the vegetables, grate the carrots and beets on a Korean or coarse grater, chop the cabbage into strips, chop the tomatoes, onion, chop the parsley, combine all the vegetables, putting them in a large saucepan, pour water, butter, salt, add sugar, laurel, pepper, bring to a boil and simmer for 30 minutes over low heat, pour vinegar, mix, put the workpiece in sterilized jars, seal 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, 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.

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

Horseradish roots - 200 g,

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

It will take: 1 kg parsley and celery, 500 g each of cauliflower and white cabbage, sweet pepper 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, chop the pepper into strips, chop the onion in half rings, grate the carrots on a coarse grater.

Ingredients

Dressing for broth I am making dressing for borsch. Grate beets, carrots, tomatoes, finely chop the onions. All this carcass until tender, add sugar and salt to taste, be sure to add water. A spoonful of tomato paste. Before laying in sterile jars add vinegar. I close the jars and sterilize them by boiling for 25 minutes from boiling. Tightly close the jars. One can per serving of soup. All that remains is to boil the meat and potatoes and dump the jar. Borsch is ready.

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Pickles, pickling and pickling vegetables for the winter are a traditional occupation of all housewives in the summer season. How to prepare dressings for soups for the winter with a photo of the steps, see and read on.

Preparations for the winter: dressings for soups

Vegetable blanks are good as appetizers and in the form of salads. I suggest a little move away from the topic and prepare a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for winter soup for borsch

Ingredients:

4 kg beets
2 kg of tomatoes
2.5 kg onions
2.5 carrots
10 tooth. garlic
200 ml tomato paste
2 tbsp. vegetable oil
1.5 tbsp. Sahara
3 tbsp. l salt
greens of basil, dill, coriander, celery, garlic, onion

Cooking method:

1. Grate beets on a fine grater.

2. Onion cut into cubes.

3. Grate the carrots on a medium grater.

4. Scald tomatoes with boiling water, chop with toothpicks and peel off.

5. Cut the tomatoes into slices. Can be chopped with a blender.

6. Peel and chop the garlic.

7. Fry onion and carrots in vegetable oil in a saucepan.

8. Grind greens.

9. Put the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes over low heat. Put the fried carrots and onions in a pan.

11. Pour salt andsugar. To stir thoroughly. Put garlic in a dressing and pour in a little water so that it does not burn. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes, until the beets are ready. Add greens, mix and remove from heat.

12. Wash jars thoroughly with baking soda. Scald jars with boiling water. Sterilize jars and lids.

13. Fill the cans with dressing.

14. Top in with 1 tsp. calcined vegetable oil or table vinegar 3%. Roll up the cans with sterile covers, turn upside down and wrap with a blanket.

15. Cooled banks should be stored in a cool place.

It is better to put borsch dressing in storage in the cellar or in the refrigerator.

Soups frequent in the Russian menu are cabbage soup, borsch and pickle. We prepared borsch dressing for the winter, let's start dressing for cabbage soup.

Recipe for cabbage soup

Ingredients:

2 kg of cabbage
0.5 kg of tomatoes
1 kg of carrots
0.5 kg onions
0.5 tbsp. Sahara
0.5 tbsp. table bite 9%
100 ml of vegetable oil
2 tbsp. l with oli
peppercorns - 10 pcs.
bay leaf
caraway seeds or dill

Cooking method:

Chop cabbage into thin strips.
Dice tomatoes.
Peel and chop onions.
Grate the carrots on a medium grater.
Combine the vegetables in a pan.
Salt and season with sugar.
Pour in vegetable oil.
Place the pan and dressing on the stove.
Stew dressing about 35 minutes.
Pour vinegar into the dressing, add seasoning and mix.
Boil the dressing and put it in sterilized jars.
Roll up, turn over and wrap banks until cool. Keep refueling in a cool place.

Dressing for pickle is prepared immediately with rice or barley. It turns out almost ready soup. Just add water!

Pickle Dressing Recipe

Ingredients:

0.5 kg carrots
0.5 kg onions
1.5 kg of cucumbers
1 tbsp. rice or barley
300 gr tomato paste
100 gr. Sahara
125 ml of vegetable oil
50 ml of vinegar 9%
2 tbsp. l salt

Cooking method:

Cucumbers cut into long strips, then slices.
Grate the carrots.
Onion cut into half rings.
Boil rice or barley until half cooked.
Put prepared vegetables and rice in a pan.
Add vegetable oil, tomato paste, sugar and salt.
Stir and simmer over low heat for about 30 minutes.
Pour vinegar and boil the dressing.
Sterilize the banks.
Fill the cans with dressing and roll up.
Cool the jars to room temperature. Store in a cool place.

Another recipe for soup dressing for the winter, see the video recipe.

Video recipe for winter soup

Cook with pleasure and be healthy!

Always Yours Alena Tereshina.

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20.09.18

The winter harvest season is in full swing, we close the jar after the jar, replenishing our supplies with delicious canned food in order to enjoy delicious pickled or salted vegetables, salads and preserves in the winter. Today we have selected for you a selection of recipes for canned first courses. In winter, when problems arise with delicious vegetables, you will get a jar of such a preparation, fill it with broth or water, add meat or chicken everything, the first dish is ready. It is very simple to prepare soups and even a novice culinary specialist will cope with this task. Prepare dressings for soups now so you don’t spend a lot of time preparing hot dishes in winter!

Pickle for the winter

In many recipes, barley or rice is added to the preparation for the preparation of pickle. We advise you not to do this, it is better not to add pearl barley, as the workpiece becomes cloudy, and put it directly when cooking the soup.

Ingredients:

fresh cucumbers 1 kg.
carrots 2 kg.
onions 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 the vegetables. Peel and chop the garlic and onions. Wash and chop greens. Mix all the ingredients. Bring to a boil, cook for 5 minutes. Pour into sterilized jars and roll up.
How to cook pickle: for soup, 0.5 cups of washed barley, cook in 2 liters of broth for 30 minutes, introduce a workpiece from a 0.5-liter can. Cook until tender.

Solyanka with mushrooms for the winter

Ingredients:

porcini mushrooms 600 g.
water 700 ml.
carrot 600 g
white cabbage 800 g
granulated sugar 40 g.
salt 20 g
onions 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, rinse and chop coarsely. Cook for 10 minutes and lay in a colander. Grate peeled carrots, chop cabbage. Mash vegetables with sugar and salt. Peel, chop, and fry in oil. Put the cabbage with carrots, mushrooms, mix and put in a saucepan, simmer over medium heat under a lid for about 40 minutes. Introduce the sauce, pepper and simmer for 15 minutes. Pour vinegar, simmer another 5 minutes. Lay out on the banks, roll up. After 12 hours, rearrange the cans in a cool place.

Cabbage soup for the winter

Ingredients:

white cabbage 1 kg.
half-kilograms.
carrots 300 g
bell pepper 300 g
onions 300 g.
granulated sugar 3 tbsp. l
salt 1.5 tbsp. l
vegetable oil 70 ml.
vinegar 70% 1 tbsp. l

Cooking method: Peel onions, cut into strips. Heat 50 ml in a pan. vegetable oil, put onions 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. Peel the tomatoes, for which an incision is made, first dip in boiling water, then in cold water. Pepper to clear from seeds and partitions. Chop tomatoes and pepper into strips. Put the vegetables in a pan and simmer the vegetables for another 5 minutes. Wash, dry and chop cabbage. In the pan with a thick bottom, pour the remaining oil, spread 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 vinegar and simmer another 5 minutes. Arrange the finished mass in prepared cans in advance, roll up the lids. Cool upside down under the covers.

Borsch for the winter

Ingredients:

beets 2 kg.
carrots 2 kg.
white cabbage 2 kg.
tomatoes 2 kg.
onions 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 tomatoes, cut into slices. Wash cabbage, chop. Peel and finely chop onions. Put all the vegetables in a large pan, mix, pour in the vegetable oil, put salt, sugar and citric acid. Put the pan on the stove, bring to a boil. Stew vegetables for about 40 minutes, stirring occasionally. Prepare jars: preheat them in the oven in advance. Arrange the mixture in prepared jars and roll up the lids. Cool upside down under the covers.

Kharcho for the winter

Ingredients:

ripe tomatoes 2 kg.
plum 200 g
onions 0.5 kg.
garlic 100 g
chili pepper 1 pc.
walnuts 100 g
cilantro 2 beams
rice 150 g
hops-suneli 1 tbsp. l
black pepper peas 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 tomatoes, peel, chop in a meat grinder or using a blender. Peel the onions. Cut hot pepper, remove seeds. Cut onion and pepper into a small cube. Heat vegetable oil in a pan, put onion and pepper, fry until onion is transparent. Add the sunsel hop and fry until golden brown. Boil the plum until soft, grate the pulp through a sieve. Finely chop the cilantro. Peel and pass the garlic through a press. Slightly fry the walnuts in a dry pan and chop. In a saucepan, mix the chopped tomatoes, fried onions and pepper, plum puree and cook the mixture for about 40 minutes over medium heat. Add salt, sugar, peppercorns, bay foxes, rice and cook for another 20 minutes. Lastly, add the garlic and cook another 15 minutes. Pour hot soup into prepared cans, roll up lids. Cool upside down under the covers.

Today, there are many ways to make soups for the winter. These blanks are useful in many ways. Firstly, they are able to saturate the body with vitamins all year, because with proper preparation they store most of the nutrients. Secondly, blanks will save a lot of time and effort. You do not have to constantly prepare vegetables (purchased at the store), do the frying, etc. Soup recipes for the winter take their rightful place in any cookbook. You can cook cabbage soup, borsch, hodgepodge, pickle and much more.

The five most commonly used ingredients in recipes:

If you wish, you can experiment by supplementing the standard soup set with additional ingredients. The process is as simple as possible: chop (or scroll) vegetables, add vinegar, pour water, bring to a boil, boil for 5-7 minutes and spread the resulting mass into jars. The base will retain its properties for more than a year. At the time, remember the ancient wisdom: "Prepare the sled in the summer, and the cart in the winter." Thanks to these blanks, you can cook appetizing soups in just a few minutes. They not only look delicious, but also have a rich taste. To enhance it, you can use various seasonings. Your family will be satisfied!

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

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Dressing for borsch "Torchin at home"

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

Cooking
Here's what I like about this wonderful home-style Torchin dressing for borscht because it can not only be quickly cooked borscht and “not cry from onions”, as they say in all the familiar advertisements, but also that this dressing can be just spread on bread and quickly eat while our borsch is still in the process of cooking.

1. We clean, cut all the vegetables indicated above mine, and then we will need the help of a meat grinder - let us pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3. After the vegetables for our dressing are cooked, we will arrange it in jars and enjoy the wonderful taste! I think that the home-style Torchin borsch dressing will appeal to you above all for the incredible lightness and speed of cooking.

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Dressing for borsch for the winter

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

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

1. Rub the beets on a coarse grater.
2. Rub the carrots. We put carrots about ¼ part of the weight of beets. A lot of carrots do not need to be put. She takes color from beets and doesn’t attach especially valuable qualities to borsch.
3. Cut the onion into strips. It is better to take onion for dressing young. It is very juicy and fragrant.
4. Cut the tomatoes into small cubes or pierce with a blender.
The skin will need to be removed. To do this, blanch them. We put the tomatoes on the stalk and cut the skin from top to bottom cross to cross. Pour boiling water for 10 seconds and transfer to cold water at the same time. Cold water, falling under the skin of a hot tomato, will separate almost by itself and make it easier for us to clean.

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

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

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

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

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

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Universal vegetable dressing

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

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

Cooking:
Soak the beans in water for several hours and boil until tender. The broth can not be poured, if the dressing is thick, you can add it.
Tomatoes mince
Pepper and cut into slices
Peel, wash and grate the carrots
Chop cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 minutes until ready to pour boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour vinegar, mix well.
Next, put the finished dressing in sterile jars, put them on the lids, wrap.
Exit 12 half-liter cans.
Enjoy your meal.

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Vitamin Dressing

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

1 kg of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leek), rinse well, finely chop and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with an ordinary lid, optionally store in the refrigerator, you can just in a cool place. From this amount of vegetables you get 4 liter cans of dressing.

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Vegetable Soup Dressing

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

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

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

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

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

Step 4: I load the remaining vegetables, salt into the basin and mix well again. We try on salt - it should be firmly salted;)

Step 5: Wash cans with hot water, wipe dry. Put refueling in jars along with juice, slightly tamping. Cork jars with lids, store in a cool place. Stored for three years

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The recipe for the pickle for the winter

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You will need:

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1.5 kg of fresh cucumbers,

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500 g of onions and carrots,

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300 g tomato paste,

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250 g pearl barley / rice

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125 ml of vegetable oil,

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100 g sugar

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50 ml vinegar

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2 tbsp salt.

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

By analogy with the well-known wisdom: “Prepare a sled in the summer, and a cart in the winter”, the housewives very wisely come in to prepare dressings for soups in the summer - from fresh, really aromatic, vitamin-rich vegetables and herbs. Try and appreciate all the charm of such blanks!

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Dressing for borsch and soup for the winter

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

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

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Winter borsch dressing recipe

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

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

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

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Dressing for the winter for borsch cabbage

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Too many hostesses prefer to prepare preparations for soups. Indeed, in the summer it is much easier to buy all the necessary products, while you get a finished dish that will be enough to add to the hot broth and the borsch will be ready in a few minutes.

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

Cooking:
To remove the peel from a tomato, wash them in cold water, then dip in boiling water for a few seconds. After that, immediately cool the tomatoes by dipping them in cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.
Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - to your taste.
It is advisable to take beets in a burgundy color, so that the taste and color of the borscht is more saturated. We cut the beets with very thin straws or also grate.
In the same way, finely chop the onion.
If you like the sour taste of borsch, then you can add a little vinegar to the necessary ones, which will need to be added to the jars before sunset. However, if you like the sweetish taste of soup, ripe tomatoes or tomato paste will suffice for seasoning for borsch. Also sweet bell pepper. Vegetables need to be fried in vegetable oil - first we fry the onions, carrots, add pepper, after which we spread the beets and pour it all with the resulting tomato juice. Try stewing the vegetables over medium heat for about 10-15 minutes so that they do not turn out too digested.
Chop the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean cans and lids, fill them with hot mass and close immediately. You can roll it up. Turn the cans over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

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Video recipe Dressing for borsch with cabbage

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Winter borsch dressing

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It is very convenient in winter - I opened a small jar - and the borscht is ready for half an hour! You can vegetarian, you can on the broth, you can on the stew - generally a matter of minutes!

Yield: about 12 cans of 0.5 L each

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

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

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

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