Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this. It is prepared simply and stored for quite 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 fruit juice are not only an excellent dressing, but also an excellent antioxidant. By adding spices, pepper and salt, as well as garlic or bell pepper, you will receive 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 show signs of rot. I usually buy the “Slivka” variety for fruit drinks, because these tomatoes have a lot of pulp - this is just what you need.

3. Cut the tomatoes lengthwise into two parts and be sure to cut out the place where the stalk is attached. Now they should be ground through a meat grinder, and the resulting mass should be poured 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 fruit juice should be poured into sterilized jars and rolled up. I usually turn it upside down and wrap it up. So they stand 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 0.5 liter jars.

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

Tomato dressing for the winter

It's no secret that seaming allows you to seriously save time. In winter it gets dark early, so many people return from work at dusk. When you come home, you just want to quickly relax. If you have suitable preservation, preparing dinner becomes much easier.

One of the most popular dressings is tomato dressing for the winter. Let's remember that tomatoes don't lose useful substances during heat treatment and preserve them more.

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

We wash the tomatoes, cutting out parts near the stem. Grind our tomatoes and celery in a meat grinder, add salt, pepper and cook over low heat. How long to cook the dressing depends on what you want to get: the sauce can be left quite liquid, but the dressing for cabbage soup for the winter made from tomatoes is usually thicker. As soon as it has boiled down enough, transfer it to sterilized jars and roll it up. As you can see, making 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 will have to work a little longer.

• onions or white salad onions – 1 kg;
• medium-sized sweet carrots – 1 kg;
• red sweet pepper, paprika or bell pepper – 2 kg;
• dense red autumn 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;
• Unrefined, odorless sunflower oil – 1 cup.

We clean and chop the onion as finely as possible, peel the carrots and grate them on a coarse grater. Wash the peppers and tomatoes and cut them in half. We clean out the seeds and membranes of peppers, and cut off parts near the stalk of tomatoes. Grind in a meat grinder. Heat the oil in a cauldron or thick-bottomed saucepan, fry the onions and carrots until soft, add the 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 it longer. Salt, pepper, add finely chopped herbs. If desired, season with garlic and hot pepper passed through a press. Let's roll up.

It often happens that the tomatoes on the bushes do not have time to ripen. The question arises, where to go large number 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;
• regular table salt without additives – 100 g;
• white domestic granulated sugar – 100 g;
• greens - to taste;
• allspice peas – 1 tbsp. spoon;
• vinegar 6% white – ½ cup;
• purified prepared water – 2.5 l.

Shred cabbage and grate carrots to prepare vegetables in Korean style. Wash the tomatoes and cut them into half rings, add herbs - dill, parsley. Mix well and pack tightly into jars. Place pepper, salt and sugar in boiling water. After a couple of minutes, pour in the vinegar and pour the boiling marinade over our dressing. Let it sit under the lid for about a quarter of an hour, drain the brine, boil it, fill it again and roll it up. It makes a delicious soup or borscht dressing for the winter; these dishes are unthinkable without tomatoes. However, this canned food can be served in winter as a salad or as a side dish for meat or fish.

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

The cold weather is approaching, and housewives are rushing to process the last vegetables from their gardens, and in stores, with the onset of cold weather, prices for vegetables are creeping up. It is very convenient to stock up on some semi-finished products for the winter, with the help of which you will save your time during the cold season and prepare a delicious and quick lunch for your family.

I suggest preparing a soup dressing for the winter without cooking. Since all the vegetables in this dressing are used raw, salt will serve as a preservative, thanks to which the dressing will last for quite a long time. It should be added to dishes in small quantities so as not to oversalt. I weighed all vegetables in their peeled form. This amount is enough for 1.2 liters of refill.

To prepare soup dressing for the winter without cooking, prepare all the vegetables on the list and salt.

Cut the tomatoes into 4 parts, remove the pulp and seeds. The pulp can be used to make salad or squeezed into juice for gravy or sauce.

Cut the dense part of the tomatoes into small cubes. Remove seeds from the bell pepper and cut into cubes. Peel the onions, chop and add to the tomatoes and peppers.

Peel the carrots and grate them on a coarse grater. Finely chop the parsley. Combine carrots and parsley with other vegetables.

Then add salt to the vegetables. I used coarse sea salt. Mix the vegetables with salt and place tightly in prepared sterile jars. During the installation process, you need to drain the released liquid as much as possible. When the jars are filled, you should also add a small layer of salt on top to better preserve the dressing.

Close the jars with nylon or screw caps and put them in the refrigerator for storage. Soup dressing for the winter without cooking is ready! With the onset of cold weather, use refills as needed.

Enjoy your preparations!

The idea of ​​canning soups for the winter may seem strange to many. But in winter it is not always possible to buy fresh vegetables of good quality, and even if you are lucky, the cost is unlikely to please you. Having a rich harvest in the summer, why not make a number of preparations, including soups. We recommend winter cooking recipes pea soup and kharcho.

Preparing pea soup for the winter in jars - recipe

Ingredients:

• split peas – 2 kg;
• fresh carrots – 1 kg;
• onions – 1 kg;
• sweet bell pepper – 1.5-2 kg;
• (freshly prepared) – 3.5 l;
• Sunflower oil without aroma – 500 ml;
• granulated sugar – 180-200 g;
• non-iodized rock salt – 4 tbsp. spoons without top;
• vinegar essence - 0.5 teaspoon.

Preparation

To prepare pea soup in jars, initially soak the washed peas for several hours or overnight. We put it on the stove to cook and after boiling, keep it on the stove for at least an hour and a half.

While the peas are cooking, properly prepare the vegetable component of the soup. Chop the peeled onions and carrots into cubes and sauté the vegetable mass in a large frying pan, having previously heated one glass of unscented sunflower oil in it. Place the fried onions and carrots in a pan, and pour another glass of oil into the pan, heat it and place the pre-peeled and diced or stripped bell peppers into the pan. Fry the pepper mixture and place it in a saucepan with the vegetables along with the oil, add the peas, pour in the tomato juice, add salt and granulated sugar and cook the mixture for forty minutes.

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

In a similar manner, you can prepare bean soup for the winter in jars.

Kharcho soup for the winter in jars - recipe

Ingredients:

• fresh tomatoes – 2 kg;
• plums (ideally sour varieties) – 0.2 kg;
• onions – 0.5 kg;
• hot pepper – 1 pod;
• walnuts – 120 g;
• medium-sized garlic heads – 2 pcs.;
• – 20 g;
• cilantro or parsley (greens) - 2 medium bunches;
• Sunflower oil without aroma – 110 ml;
• granulated sugar – 45 g;
• non-iodized rock salt – 30 g;
• table vinegar – 55 ml;
• allspice peas – 6-10 pcs.;
• bay leaves – 4 pcs.

Preparation

Initially, remove the skins from washed tomatoes, having first scalded the fruits with boiling water. Now grind the vegetable in a blender or using a meat grinder. Peel the onions, chop them into small pieces and, together with chopped hot pepper and suneli hops, fry in vegetable oil in a frying pan until golden brown. Divide the plums in half, remove the pit, and boil the pulp for ten minutes and grind through a sieve. We also prepare the nuts by frying the kernels in a dry frying pan for about ten minutes, then grinding them in a blender.

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

1:502 1:507

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

1:1276 1:1281

Dressing for borscht "Torchin at home"

1:1367

2:1871

2:4

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

Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will 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 have been cooked, put it in jars and enjoy the wonderful taste! I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.

2:2039

2:4

Dressing for borscht for the winter

2:64

3:568 3:573

Ingredients:
3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg 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. Place jars for sterilization.
2. Peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.”
3. Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable.
4. Peel the onions.

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

Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is to sauté, not to fry. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, beets, then tomatoes and continue sautéing.

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

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

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

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

3:5450

3:4

Universal vegetable dressing

3:74

4:578 4:583

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

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell 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.

Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel the carrots, rinse and grate on a coarse grater
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.
Next, put the finished dressing in sterile jars, put them on the lids, and wrap them up.
Yield: 12 half-liter jars.
Bon appetit.

4:2553 4:4

Vitamin filling

4:53

5:557 5:562

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

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), 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 with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars refills.

5:1436 5:1441

Vegetable soup dressing

5:1499

6:503 6:508

This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter;)
The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like.
You can also chop celery and spicy fresh pepper.

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

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

Step 2: Now you need to mix it all. To make mixing easier, I put half the products except the tomato, half the salt into a bowl and mix gently. “Have you washed your hands?” mix with your hands!

Step 3: Add tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them.

Step 4: Place the rest of the vegetables and salt into the bowl and mix thoroughly again. Taste for salt - it should be very salty;)

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

6:2745

6:4

Recipe for making pickle soup for the winter

6:91

7:595 7:600

You will need:

7:630

1.5 kg fresh cucumbers,

7:670

500 g of onions and carrots,

7:712

300 g tomato paste,

7:750

250 g pearl barley/rice,

7:797

125 ml vegetable oil,

7:847

100 g sugar,

7:870

50 ml vinegar,

7:894

2 tbsp. salt.

7:917 7:922

Preparation:
How to make a preparation for pickle. Chop the cucumbers, place in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

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

7:2350

7:4

Dressing for borscht and soup for the winter

7:76

8:580 8:585

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

Preparation:
Peel and dice the onion, put it in a heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but appearance it will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

8:3443 8:4

Recipe for borscht dressing for the winter

8:77

9:581 9:586

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

Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, drain the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat. Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

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

9:2864

9:4

Winter dressing for borscht with cabbage

9:81

10:585 10:590

Many housewives prefer to prepare preparations for soups. After all, in the summer it is much easier to buy everything necessary products, in this case you get a ready-made dish, which you just need to add to the hot broth and the borscht will be ready within a few minutes.

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

Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you don't use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take beets burgundy color so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to avoid overcooking them.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

10:4246

10:4

Video recipe Dressing for borscht with cabbage

10:94

10:105 10:110

Borscht dressing for the winter

10:169

11:673 11:678

Very convenient in winter - open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!

Yield: about 12 cans of 0.5 l each

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

Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot into sterile jars and roll up.

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

11:2735

11:4

Video recipes - dressings for soup and borscht for the winter

11:104

11:113 11:118

11:125

This type of preparation is distinguished by the fact that it helps to save time throughout the year that you spend on preparing main dishes, and is also very economical in terms of finances. It saves time and is also ideal for preparing a variety of dishes.

To make such a preparation, it is best to use only fresh vegetables collected on the site, or purchased during their season. Do not take vegetables that have begun to spoil. Even if you remove the damaged part, they will still spoil the workpiece.

Having selected the ingredients you need, be sure to prepare them in advance by washing and, if necessary, peeling them.

Also, you should not use iodized salt when making the product, because it can simply ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then cooking later will be even easier, but the taste of the prepared dish will be slightly different. It tastes best if you add potatoes before preparing the first dish.

If according to the recipe you are going to add tomatoes to your preparation, then be sure to remove the peel from them before starting, then the taste will be much better and it will not interfere with the finished dish.

If the recipe includes heat treatment, then as soon as the time is up, the workpiece is immediately transferred hot into containers and closed. After which it is cooled and sent for storage.

The blanks are crushed without heat treatment and, after thoroughly mixing all the ingredients, they are placed in containers and put away for storage.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

First, prepare the onions and garlic by peeling them and rinsing them in cold water. Cut the onions into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

In this case, tomatoes must be used without the top peel, which can only spoil the taste of the product.

Therefore, remove it in advance by treating them with boiling water, and then grind them to a puree using any method convenient for you. After that, send them to the frying pan, adding ground pepper and paprika and cutting into thin slices hot pepper. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

It is best to cut the celery and carrots into fairly large pieces, and then add them to the rest of the mixture for 15 minutes over the same heat.

The last step in preparation is to add the shredded cabbage, as well as the remaining spices. All together should be kept on the stove for another 20 minutes.

When laying out the prepared containers, be sure to add heated vegetable oil from the top to the edges of the necks, but there should be no more than 2 tbsp. l. for each. After which the containers should be subjected to additional sterilization in a pan of water for 15 minutes.

easy to prepare and very tasty dressing

This workpiece differs in that during its manufacture it does not need to be subjected to heat treatment. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

3 kg sweet pepper
500 g garlic
500 gr hot pepper
300 g parsley
Half a glass of table salt

The first step is to thoroughly rinse and clean the prepared ingredients. At the same time, the seeds and core of hot peppers should not be removed.

After this, grind everything using a meat grinder and immediately place it in prepared containers.

simple and universal refilling

This preparation is suitable for preparing absolutely all types of first and second courses. Its main ingredients are onions, carrots and spices. To make it, prepare:

1 kg fresh carrots
500 grams of onion
2 tbsp. l. table vinegar
4 peppercorns
2 laurel leaves
1 tsp. table salt

Chop the prepared and peeled vegetables into small pieces and simmer in a frying pan with a small amount of water for half an hour. Then add the spices, add vinegar last and place in prepared containers.

very tasty and unusual dressing

This preparation can become a real decoration for the first course. To do this, prepare:

Chop the prepared and peeled vegetables. Shred the cabbage, cut the apples and tomatoes into small cubes. Grind the carrots using a grater, and the pepper and onion into half rings.

Transfer everything except the vinegar into a container and simmer for half an hour. Add the essence as the last ingredient at the end, then place it hot in storage containers.

incredibly tasty preparation for borscht, video

Vegetable soup dressing for winter

salty vegetable dressing

Thanks to the high salt content, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

500 g tomatoes
500 g carrots
500 g sweet pepper
500 grams of onion
300 g parsley
500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Grind the carrots with a coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

green and very healthy dressing

For this preparation, prepare:

2 kg sweet pepper
500 g carrots
150 g garlic
2 parsley roots
200 g parsley tops
2 celery roots
200 g celery greens
1 hot pepper
100 ml vinegar essence
2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise you will simply lose it. To do this, prepare:

1 kg tomatoes
300 grams of onion
300 g sweet pepper
300 g carrots
Greens optional
Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

video recipe for classic dressing

Green Soup Dressing

pickled greens

1 kg of greens to taste (parsley, dill, green onions, celery)
Glass of salt

Chop the washed and dried greens and mix well with salt in a deep bowl. After this, immediately place it in prepared storage containers.

herb dressing with butter

To start cooking, prepare:

1 kg of washed greens (parsley, dill)
Glass of water
2 tbsp vinegar essence
Art. l. table salt
50 ml refined oil

Immediately place finely chopped greens into prepared storage containers. At this time, mix water with essence and salt and bring to a boil. After it has cooled to a warm state, pour it into containers with herbs and let it brew for 15 minutes. Pour the last ingredient into the oil and then close it immediately.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

3 kg of fresh late-ripening tomato varieties
1 tbsp. l. regular salt
3 garlic cloves
1 pod hot pepper
3 celery stalks
Ground pepper to taste

Grind the prepared fruits and herbs to a puree and place in containers on the fire, mixing with spices. After 40 minutes, while hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Soup dressing without vinegar

preparation with onions and spices

For this recipe You don’t need vinegar, and you can store it ready-made not only in the refrigerator. For this recipe prepare:

4 kg fresh tomatoes
1 kg onion
1 kg carrots
2 kg sweet pepper
2 tbsp. l. rock salt
A large bunch of herbs to taste (dill, parsley, celery)
Ground pepper optional
Garlic head
1 tbsp refined oil

Chop onions and carrots according to your preferences. Grind all other peeled fruits to a puree.

Prepare the frying in a thick-bottomed container, then pour in the vegetable mixture and add spices. Stirring, let cook for 20 minutes and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pcs sweet pepper
1 head of garlic
Salt and ground pepper to taste

After cleaning, finely chop all the ingredients until pureed, and then send them to simmer on the fire for half an hour. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Those who like to go mushroom picking will certainly really like this type of preparation. It is ideal for both first courses and as an appetizer. For this preparation, take:

2 kg fresh mushrooms
500 g peeled carrots
500 grams of onion
Refined oil
6 peppercorns
Table salt, as well as herbs if desired

First, boil the peeled mushrooms for 20 minutes. At this time, prepare the fried onions and carrots. Chop the prepared mushrooms and mix with roasting and spices. Place the finished mixture in containers and store.

mushrooms with vegetables

For this recipe prepare:

Pour a glass of water, essence and oil into the finely shredded cabbage, then simmer for half an hour. After this, add tomato paste, salt, bay leaves and granulated sugar. Leave for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. After that, fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

2 kg peas
1 kg fresh carrots
1 kg onion
2 kg sweet pepper
3.5 l tomato juice
1 tbsp granulated sugar
500 ml refined oil
4 tbsp. l. rock salt

In a separate container, boil the peas until ready. At this time, prepare the frying, and after it fry the chopped pepper. When everything is ready, mix all ingredients in a large enamel container and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into prepared containers.

universal blank

Sorrel for soup for the winter

green blank

For this type of preparation you will need vegetable tops, which will be an excellent addition ready-made dish. To start cooking, take:

300 g green carrots
300 g beet greens
300 g sorrel
100 g dill
2 tbsp. l rock salt
1 tbsp. water

Mix the washed and chopped greens with hot salted water and boil for 5 minutes on fire, then immediately send it into sterilized containers.

preparation for green cabbage soup

Prepare:

500 g sorrel
500 g green onions
250 g dill
75 g table salt

For this preparation, chop the washed greens and then dry them in a convenient way. After the required time, mix with salt and place in containers for storage.

Winter soups in jars recipes

delicious pickle with pearl barley

Take:

500 g cooked pearl barley
1 kg onion
1 kg carrots
3 kg fresh cucumbers
1.5 kg of tomato fruits
100 ml water
100 ml refined oil
100 ml vinegar essence
2 tbsp. l. rock salt
4 tbsp. l. granulated sugar

Prepare juice with pulp from fresh tomatoes and mix with water and place on fire until boiling. Finely chop the remaining vegetables as desired and add to the container with juice. Add salt and sugar, barley and leave for half an hour. Lastly, pour in the essence and pour into containers for storage.

cabbage soup

Pea soup for the winter

green pea soup in jars

Prepare:

Chop fresh vegetables and sauté until soft. Then add the rest of the ingredients and simmer for half an hour. Pour in the essence and pour hot into storage containers.

Soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a frying pan. At this time, grind the remaining vegetables, except greens, to a puree. The parsley must be finely chopped. Roast the nuts and also crush them into a fine paste.

Mix the prepared vegetables with spices, except for the essence, and pour into a deep enamel container. Simmer them for 40 minutes. Then pour in the essence, hold on fire for 5 minutes and pour into storage containers.

Vegetable soups for the winter

Winter dressing for soup in the freezer