Description

A vegetable dressing for soup for the winter is a guarantor of saving your time and effort. Having prepared such a quick tasty dressing, you can save time for her preparation during the preparation of the first course. It will be enough for you to make a broth, add potatoes to it, and then season with this dressing. A soup prepared in this way tastes even better than a dish prepared in the usual way.
Another advantage of this vegetable dressing is that it can even be used as a snack. The dish turns out to be quite original in taste, so it can be easily eaten as a salad.
It is advisable not to buy the vegetables from which you will prepare such a dressing in the store, but to collect them in your own garden or in the country, because, as you know, store products may contain additives that are not entirely useful for the human body.
You can use our detailed step-by-step recipe with a photo to make a vegetable dressing for soup for the winter without vinegar, which will save you time. Having studied it carefully, you can easily and quickly prepare a delicious soup.

Ingredients

Vegetable Soup Dressing for Winter - Cooking Recipe

It is better to sterilize the cans in advance so that you will not be distracted by this during the cooking process. You can use the usual way, sterilizing the jars over steam, or send them to the oven or microwave for a few minutes.

Next, you should prepare the required amount of ingredients. Again, if you want to prepare the dressing as quickly as possible, you should lay out all the ingredients on the table in advance so as not to be distracted by looking for them during the preparation of your dish.

Take out your meat grinder, place it on a stable surface and start twisting the tomatoes. However, you can cut them into several pieces to make it easier to grind them. You do not need to peel off the peel, as it will contain a large amount of vitamins and minerals. In addition, tomatoes are tastier with peel, just do not forget to wash them thoroughly before chopping them in a meat grinder.

Now you should rinse and peel the carrots, remove the husks from the onions and rinse the pepper. Grate the carrots and cut the onions into small pieces. The pepper should be cut into cubes, you can use a special vegetable grater for this, or you can do it manually, as you prefer.

Now all the chopped vegetables must be poured into one large container, add salt there, and also finely chop and add greens there. It is best to put all vegetables in a deep bowl so that it is convenient to mix them.

Then you need to thoroughly mix the contents of the container so that the salt and herbs are evenly distributed over the vegetables. It is better to do this with the help of hands, after washing them with soap and water. It is much easier to mix such a dressing with your hands..

If you still did not know this way of making it easier for yourself the process of preparing first courses in winter, then we will tell you about it in all the details. The fact is that you can prepare soup dressings in advance, and in winter you just add them to the broth and get a fragrant first in a matter of minutes.
Winter Soup Dressing: Recipes can be very different in composition. But they all have a similar range of advantages. Here we are talking about the usefulness of seasonal products, the speed of preparation of canning and, most importantly, the possibility of quick use in the case of cooking.

Advice! When in winter you want to cook soup based on any soup dressing, you will need to cook the broth separately, add potatoes to it. Pour the can of the dressing 15 minutes before the end of the first course.

Dressing for soup for the winter: recipes without boiling and with boiling

For pickle

What do you need:
Three kg of cucumbers;
Kg carrots;
Kg onion;
Half a liter of tomato. pastes;
Two hundred grams of sugar;
two hundred ml of vegetable oil;
Half a kg decoction. pearl barley;
Four tablespoons salt;
One hundred grams of table vinegar;

Grate cucumbers and an orange vegetable on a large grater. Peel the onion and chop it into thin rings. Mix vegetables in a saucepan and add tomato paste, sugar and vegetable oil, salt to them. Send to cook for forty minutes.

After the indicated cooking time, add barley and vinegar, already boiled in advance, to the dressing, cook for another five minutes. Then put the soup dressing in the jars and roll up with tin lids.

With tomatoes

What do you need:
One and a half kg of tomatoes and cucumbers;
One kg carrot. and lukcha;
Two tablespoons tomato paste;
Two tablespoons salt;
A glass of oil is rast;
A glass of pearl barley, which must be soaked in advance;
Six peppercorns;
A pair of lavrushkas;

It is necessary on a coarse grater, and just cut the onion into cubes. Then mix together and add seasoning. Cook for 45 minutes, and five minutes before the end of cooking, add barley, as well as a few tablespoons of ordinary vinegar 9%.

With cabbage

This dressing for soup for the winter, a recipe with cabbage is good because the vegetables can not be thermally processed.However, additional frying will also not hurt at all.

What do you need:
1 kg of tomatoes;
Half a kg of onions;
Half a kg of red bell pepper;
One and a half kg of cabbage;
St.l. Sahara;
One and a half tablespoons salt;
One tbsp. table vinegar;
Hot pepper at your own discretion;

You will need to bring to a state of puree. Here you can choose the most convenient way for yourself: grater, blender, meat grinder. Chop the cabbage in the traditional way. Chop the rest of the vegetables finely enough. Pour tomato juice into a saucepan and add all vegetables except cabbage. Send the mass to the fire and add cabbage only after boiling.

Now let the dressing boil for about a quarter of an hour over low heat, stir frequently so that the vegetables do not burn. Add salt and sugar, vinegar. Stir everything again and while hot, lay out in jars, seal hermetically.

With mushrooms

What you need (for a dozen half l. Cans):
1 kg drops and carrots, tomatoes;
Half a kg of onion;
Two kg of mushrooms;
300 ml m. Races;
A pair of lavrushkas;
Salt and pepper to your own taste;

Chop the cabbage, and grate the carrots on a large grater, finely chop the onion and tomatoes. Saute the onions and carrots in vegetable oil, add cabbage, salt and oil after 10 minutes. Simmer everything for a quarter of an hour on minimum heat.

When 20 minutes have passed, add the chopped mushrooms to the vegetables. Simmer for another 15 minutes, adding bay leaves, pepper. Distribute this salad dressing in the jars while still hot and seal tightly for the winter, leaving to cool upside down.

With pepper

This is the easiest way to make a quick soup dressing. Despite the fact that the ingredients are taken simple, the taste is delicious and quite interesting.

What do you need:
1 kg of onion, sweet pepper, carrots;
3 kg of ripe tomatoes;
Half a glass of salt and sunflower oil;
Any greens at your own discretion;

All vegetables for the preparation of this soup dressing just need to be processed through a meat grinder or mixed in a food processor. After that, add salt, oil and boil the mixture for half an hour over low heat. Add chopped greens ten minutes before the end. Further, traditionally, put everything in pre-sterilized jars and roll up. It is best to use 0.5 liter cans for such a dressing, so that all the contents are immediately poured into the soup.

Dressing for soup for the winter: recipes can be, as you have already seen after reading this material, completely different. All cooking options are based on seasonal ingredients. This is precisely the main advantage of such soup dressings. But, of course, we must not forget about the significant savings in time at the stove when preparing a delicious, aromatic and healthy first course.

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

For the manufacture of such a blank, it is best to use only fresh vegetables collected on the site, or bought in their season. Do not take vegetables that have begun to deteriorate. Even if you remove the spoiled part, they will still spoil the workpiece.

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

Also, do not use iodized salt in the manufacture of the workpiece, because it can simply spoil it.

In addition to the main ingredients, if you wish, you can add potatoes to your preparation, then it will be even easier to cook later, but the taste of the prepared dish will be slightly different. The most delicious is obtained if the potatoes are added already before preparing the first course.

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 turn out much better and it will not interfere with the finished dish.

If heat treatment is included in the recipe, then as soon as the time runs out, the workpiece is immediately hot transferred into containers and closed. Then they are cooled and sent for storage.

Workpieces without heat treatment are crushed and thoroughly mixed all the ingredients are laid out in containers and removed for storage.

Delicious soup dressings for the winter

tasty, vitamin preparation

First, prepare the onion and garlic by peeling and rinsing in cold water. Cut the onion heads into half rings, and cut the garlic into small pieces. Send them to the pan and sauté for 5 minutes.

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

Therefore, remove it in advance by treating them with boiling water, and then grind to a state of puree by any method convenient for you. After that, send them to the pan, while adding ground pepper with paprika and hot pepper cut into thin slices. Hold the resulting mass over low heat for 10 minutes, letting it stew well.

It is best to cut the celery together with carrots into large enough pieces, and then send them to the rest of the mass for 15 minutes over the same heat.

The final step in cooking is to add the shredded cabbage and the remaining spices. All together should be held on the stove for another 20 minutes.

When laying out on prepared containers, be sure to top it up, add warmed vegetable oil to the edges of the necks, but at the same time it should not be more than 2 tbsp. l. for each. Then the containers should be subjected to additional sterilization in a saucepan 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 heat treated. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

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

The first step is to thoroughly rinse and clean the prepared ingredients. In this case, the seeds and core of hot peppers should not be removed.

After that, grind everything with a meat grinder and immediately put it in prepared containers.

simple and versatile refueling

This blank 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 gr onion turnip
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 pan with a small amount of water for half an hour. Then add the spices, add the vinegar last and place in the prepared containers.

very tasty and unusual dressing

Such a blank can become a real decoration of the first course. To do this, prepare:

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

Transfer everything except the vinegar to a container and put on fire for half an hour. Add the essence with the very last ingredient, and then place it hot in a storage container.

incredibly tasty preparation for borscht, video

Vegetable dressing for winter soup

salty vegetable dressing

Due to the high salt content, you can not worry about the safety of your workpiece for a long time. At the same time, at the moment when you will fill your dish with it, simply refuse to add additional salt. Vegetables by this method are obtained fresh, since they cannot be cooked. For such a blank, prepare:

500 gr tomatoes
500 gr carrots
500 gr sweet pepper
500 gr onion turnip
300 gr parsley
500 gr common salt

Cut all vegetables except carrots into small cubes. Chop the carrots with a coarse grater. Finely chop the greens after washing.

After that, place everything in a deep container, cover it with salt and leave for 10 minutes. After this time, spread the mixture into prepared containers and pour the juice that has separated out on top.

green and very healthy dressing

For such a blank, prepare:

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

After cleaning, mix all vegetables and chop with a meat grinder. After that, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

After being infused and soaked, such a preparation will add unusual notes to your finished dish. Prepare for her:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After that, put everything on fire for 40 minutes. When doing this, try to check and mix more often. After the indicated interval, add the pepper and essence and then, after waiting 5 minutes, lay out in the 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 it will simply disappear from you. To do it, prepare:

1 kg of tomatoes
300 gr onion turnip
300 gr sweet pepper
300 gr carrots
Greens optional
Glass of salt

Remove the skin from prepared tomatoes and chop until puree. Finely chop the rest of the vegetables and herbs. Mix all vegetables together, then add salt. Mix thoroughly and let the salt dissolve, put everything in prepared storage containers.

video recipe for classic dressing

Greenery Soup Dressing

salted greens

1 kg 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. Then place immediately in the prepared storage containers.

herb dressing with oil

To start cooking, prepare:

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

Immediately send finely chopped greens to 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 a container with herbs and let it brew for 15 minutes. Pour the oil over the last ingredient and close immediately.

Tomato Soup Dressing

tomatoes with celery for the winter

Prepare:

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

Chop the prepared fruits and greens until puree and send them to containers on fire, mixing with spices. After 40 minutes, hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Vinegar-Free Soup Dressing

preparation with onions and spices

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

4 kg fresh tomatoes
1 kg turnip onion
1 kg of 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 cup refined oil

Chop the onions and carrots according to your preference. Chop all other peeled fruits until puree.

Prepare frying in a container with a thick bottom, then pour in the vegetable mixture and add spices. Allow to cook for 20 minutes, stirring and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pieces of sweet pepper
1 head of garlic
Table salt and ground pepper to taste

Finely chop all the ingredients after cleaning until puree, then send them to simmer for half an hour on the fire. After 25 minutes, add the spices, and when done, pour into the storage containers.

Dressing for mushroom soup for the winter

harvesting from forest mushrooms

Lovers of mushroom picking will surely like this type of harvesting very much. It is ideal for both first courses and as an appetizer. For such a blank, take:

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

First of all, set the peeled mushrooms to boil for 20 minutes. At this time, prepare a fry with onions and carrots. Chop the finished mushrooms and mix with roasting and spices. Put the prepared mass in containers and send to be stored.

mushrooms with vegetables

For this recipe, prepare:

Pour a glass of water, essence and oil into finely chopped cabbage, then put on fire for half an hour. Then add tomato paste, salt, laurel leaves and granulated sugar there. Leave it on for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. Then fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in a container.

Dressing for pea soup for the winter

universal recipe

Prepare:

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

Boil the peas in a separate container until cooked. At this time, prepare the frying, and after that, fry the chopped peppers. When done in a large enamel bowl, combine all the ingredients and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into ready-made containers.

universal workpiece

Sorrel for soup for the winter

green blank

For this type of preparation, you will need vegetable tops, which will be an excellent addition to the finished dish. To start cooking, take:

300 gr green carrots
300 gr beet greens
300 g sorrel
100 grams of 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 to sterilized containers.

blank for green cabbage soup

Prepare:

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

For this workpiece, 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.

Soups for the winter in cans recipes

delicious pickle with pearl barley

Take:

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

From fresh tomatoes, prepare juice with pulp and mix with water, send to the fire until boiling. Chop the rest of the vegetables finely as desired and add to the juice container. Add salt and sugar, pearl barley and leave for half an hour. Pour in the essence last and pour into containers for storage.

cabbage soup

Pea soup for the winter

canned green pea soup

Prepare:

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

The soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a pan. At this time, chop the rest of the vegetables to a puree state, except for greens. Parsley must be finely chopped. Fry the nuts and also crush them into a fine gruel.

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

Vegetable soups for the winter

Winter dressing for soup in the freezer

I definitely prepare dressings for soups for the winter in cans in the fall, they save my precious time and money in the winter. Spend a few hours of your personal time, but when you cook soup in winter, there will be no need to cut and peel vegetables, cooking time will take a few minutes.

By the way, these are recipes for thrifty housewives, in addition to saving time and money as well. Vegetables in August-September are cheap, and if grown in your own garden, they cost almost nothing, except for your labor.

Vegetable dressing for borscht for the winter

Required: 2 kg. sweet pepper - 1 kg. onions, a glass of vegetable oil.

1. Remove the stalks from the peppers, peel the seeds, wash, cut into medium pieces.
2. Peel the onion, cut into rings.
3. Fry and simmer the onion and sweet pepper together in vegetable oil, adding a small amount of water, to taste - salt, sugar, black pepper.
4. Arrange the hot dressing in sterilized jars. You do not need to sterilize the vegetables; pour in 1 tbsp before blocking. vinegar 6% per liter jar.
5. In winter add to borscht, as well as to main courses.

Tomato dressing for borscht for the winter

• bell peppers, carrots, ripe tomatoes, 1 kg each onion,
• celery (root) - 0.5 kg,
• dill and parsley - in a large bunch,
• salt - 1kg.

Cut all the listed vegetables, mix with salt, pack in jars. Pour the rest of the salt on top, close the lids, sterilize for 30 minutes, roll up.

Dressing for borscht for the winter with cabbage

• tomato juice - 3 liters (from harvested tomatoes),
• cabbage - 4.5 kg,
• bell peppers-10-12 pcs (preferably red!)
• parsley, dill to taste,
• allspice - 10 peas,
• bay leaf - 4 leaves.

1. Bring tomato juice to a boil, add allspice peas, bay leaves.
2. Cut into small pieces: pepper, cabbage, herbs, adding to boiling tomato juice, boil for another 5 minutes.
3. Pack in clean jars (small 0.5-0.7 liters), twist, wrap something warm, leave overnight. No salt is added to this workpiece!

Vegetable Soup Dressing for Winter

Would need:

• carrots (grated on a coarse grater) - 1 kg,
• tomatoes (sliced) - 1 kg,
• onions (finely chopped) -1 kg,
• fresh dill and parsley - 0.3 kg each,
• celery root (grated roots) - 0.3 kg,
• sweet pepper (cut into rings) -0.3 kg.

Mix vegetables, add 1 kg. salt, put in clean jars.

Store at room temperature, add to soups, do not pre-salt the dishes.

Dressing for soup for the winter without cooking

Recipe

You will need:

• sweet pepper - 3 kg,
• fine salt - 0.5 kg,
• 1-2 hot peppers - optional.
• Output: approximately 2.5 liters.

1. Remove the tails and seeds from the washed pepper, chop, twist in a meat grinder, put in a large basin, salt, stir for a few minutes, the salt should dissolve.
2. Take small, dry cans, put the dressing in them, you do not need to cook, pour vegetable oil into a layer of 1 cm on top (optional!), Close with plastic lids. Put the workpiece in a cool place.

Add to soups, sauces, gravy, stir-fries, stews. When salting dishes, keep in mind that the dressing is quite salty.

Crimean dressing recipe

Prepare:

• red bell pepper - 3 kg,
• garlic and hot red pepper - 0.5 kg each,
• parsley-0.3 kg,
• salt - 1/2 cup.

Peel washed vegetables, remove seeds from sweet peppers, no need to remove seeds from bitter ones. Twist through a meat grinder, place in dry jars without cooking, seal with ordinary lids.

This original recipe may not be refrigerated. Use as a dressing for soups and main courses, spread on bread.

Soup dressings for the winter recipes

These soup dressing recipes are great in winter for making soups. Broths and various soups turn out to be much more aromatic, no need to think about where to get the greens.

Recipe number 1

• bell peppers - 4-6 pcs,
• carrots - 1 kg,
• salt - 5 glasses
• greens-0.3 kg.

1. Grate fresh carrots, finely chop various greens. We take the following usual set: parsley, dill, celery, lovage. If desired, it is allowed to put finely chopped bell peppers in the jar.
2. Mix with coarse salt, fill a dense mass into a clean jar, you do not need to cook the dressing, you can save it not in the refrigerator. Useful for filling soups, keep in mind that the mixture is salty when salting dishes.

Recipe number 2

Prepare:

• carrots, onions - 1 kg each. everyone,
• sweet pepper - 0.5 kg,
• salt - about 2 cups
• dill and celery - in a medium bunch.

1. Sweet pepper, carrots, chopped onions (or grind, chop finely, process on a food processor), add chopped herbs, salt, mix, put tightly in jars, cork with a regular plastic lid, put in a cool place.
2. This is an additive to soups; 1 tbsp is required for a three-liter pot of soup. dressing, and you no longer need to salt. The dressing is well stored until spring.

But this filling will be enough for you for the whole winter, the output is about 5 liters.

• You need: carrots, tomatoes, bell peppers - 2 kg each, herbs - 300 g, salt - 1 kg.

Cut: into slices - tomatoes, strips - pepper, grate carrots, chop the herbs, add 1 kg. salt, mix. Place in jars, store in the refrigerator or in another cool place.

This soup dressing for the winter turns out to be spicy, you can use it for the first and second courses.

• hot bitter pepper-0.5 kg,
• sweet red pepper-0.5 kg,
• tomatoes - 1 kg,
• garlic - 1 head,
• salt - 1 tbsp,
• vegetable oil-1/4 cup.

1. Peeled from seeds, bitter and sweet peppers, tomatoes, garlic, twist in a meat grinder.
2. Then add salt to this mixture, simmer in vegetable oil for 8-10 minutes. Put the finished mass in jars, cool, put in the refrigerator.

Dressing for soups for the winter from vegetables

Consumption for a half-liter can:

• dill, parsley, celery - 120 gr,
• green pepper - 50 gr,
• carrots and white roots - 20 g each,
• tomatoes - 200 gr.

1. Take spicy herbs in proportion: 3 parts of dill and parsley, 1 part of celery, sort out, remove rotten parts, coarse twigs, roots, rinse well under cool water, shake, chop finely.
2. Cut the parsley root, celery, carrots and peppers with the core into strips, combine with herbs and tomato slices.
3. Fill the jars with herbs, interlayer with tomatoes, pour hot brine (80 g of salt and 10 g of citric acid per liter of water), cover with lids, sterilize (0.5 liters - 30 min., Liter - 40 min.). Next, roll up, cool.

A versatile dressing for soups for the winter

Many housewives had to think about when for soup, and especially borscht, you need to cook vegetable frying, most often from onions and carrots. Isn't it true that precious things are being spent that you want to save.

Prepare an all-purpose dressing.

1. I take an arbitrary amount of onions, finely chop, carcass in vegetable oil, without closing the lids. I add the crushed garlic to the pan, simmer for another 3 minutes.
2. I spread the coarsely grated carrots, tomato paste (sauce), mix, for another 3-5 minutes I carve the vegetables.
3. At the end of cooking, sprinkle the workpiece with chopped herbs, salt. I don’t regret the salt, it will last longer, I mix it. You can add sweet pepper, stalked celery to the "frying" (but not necessarily!).
4. I transfer the cooled workpiece to clean jars, pour a little vegetable oil on top. Storage in the refrigerator, when using the top layer, you need to pour the vegetable oil on top again. Vegetables should always be covered with it.

Similar articles

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. Cut the celery root into large cubes, everything else - into large rings and bars. Mix, freeze in portions.

Frozen soup dressings

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

Soup dressings (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 borscht can be eaten just like that, as a snack and cooked borscht, it is very tasty.

Harvesting for borscht with beans

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

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

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

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

Seasoning for winter okroshka

The recipe for a 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. Put the seasoning in jars, close with nylon lids and store in the refrigerator.
• 1.5 kg of beans
• Bean dressing with tomato

Transfer the finished dressing to sterilized jars and roll up.

Read also on the topic:

Carrots - 3 pcs.

Make frying

For example, something like this:

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

ydacha20011.ru

Recipe for winter preparation for cabbage soup

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

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

The same amount of sweet 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 is 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, a soup dressing for the winter made from beans, tomatoes and other fruits and roots. Ingredients: carrots - 3 kilograms, the same amount of sweet peppers, onions, 4.5-5 kilograms of tomatoes, 5-6 cups of beans. Grate the carrots, chop the tomatoes, onions and peppers, boil the beans in advance until they are fully cooked. Soup dressing is prepared for the winter in this way: a liter of oil should be poured into the cast iron, and when it warms up, add the components one by one. First, carrots should be stewed for 10-15 minutes, then onions, and after another 10 minutes - peppers and tomatoes. After that, add 300 g of sugar, 8 tablespoons of vinegar (6%), salt - 5-6 tablespoons. Last but not least, the soup dressing for the winter is supplemented with pre-cooked beans and left on the fire for another 40-45 minutes. Stir it regularly. When the mixture is extinguished, it should be poured in a boiling form into prepared jars and rolled up. Turn over, cover with a warm cloth and leave to cool completely. Such a soup dressing for the winter can be used both as an independent salad for side dishes, and as an ingredient in the first vegetable dishes.

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

Sugar - 125 grams.

And freeze it in small containers. You can put anything you want in the frying: onions, carrots, peeled tomatoes, bell peppers, zucchini ...

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

We will present the recipes for canning the most popular and delicious base preparations for soups.

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

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

0.5 l of sunflower oil,

Dressing for tomato soup or kharcho

For main courses, you can add eggplants and zucchini to the dressing, but I don't, because I have these vegetables in the freezer.

Salt - 1 level tablespoon.

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 placed at the end), so we freeze the greens separately.

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

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

There are many ways to cut the ingredients for soup stocks, including grating, depending on how you prefer to cut vegetables for soups.

Preparing vegetables for future use - recipes for tasty preparations - In winter, these preparations will go "with a bang" both as a cold snack, and as additives to hot dishes, will give them the taste and smell of summer ...

5 tbsp. tablespoons of sugar

Such a vegetable mixture can be considered very successful and convenient, which is suitable for various types of soups: tomato, kharcho, rice, mashed potatoes. Its components are as follows: 4 kg of tomatoes, 2 - carrots, the same amount of onions and salt - 150-200 grams. This soup dressing-preparation for the winter has excellent taste. Onions and tomatoes are cut into pieces, put into cast iron, grated carrots are poured onto them, after which the mixture is left for several hours to let the juice flow. At this time, you can make a marinade for her: mix half a liter of vegetable oil with 300 g of vinegar 9% or 500 g of 6% and 400-450 g of sugar. Pour in a few peas of allspice, bay leaves, boil everything. After that, 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 constantly make this dressing for soup. Since I don't grow broccoli, I buy frozen broccoli in the store. As well as corn. Of course, you can buy a ready-made preparation, but your own is a hundred times tastier. It turns out a very tasty and rich vegetable soup.

Vegetable oil - 125 grams.

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Soup dressings (Preparations for the winter)

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

By the way, about greenery

Recipes for canning blanks - bases for soups

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

The recipe for a universal soup dressing for the winter

Recipe for preparing green cabbage soup with wild garlic

From this recipe, if you wish, you can remove some vegetables, add herbs, etc., the main thing, as we know, for any soup is roots and onions, without this the dressing can hardly be called such. Adjust the recipe to your taste and in winter soups cooked with such a dressing will surely delight you. Well, below we will give recipes for dressings for certain soups.

Good luck and good luck!

3 tbsp. tablespoons of vinegar, salt to taste.

Borscht 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 need to salt the dish itself, you need to remember this. We also salt parsley and dill. Fresh greens retain their taste much better than dried ones.

Black peppercorns to taste.

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

Recipe for dressing okroshka for the winter

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

Recipe for winter preparation for cabbage soup

There are many ways to cut the ingredients for soup stocks, including grating, depending on how you prefer to cut vegetables for soups.

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

Recipe for preparing green cabbage soup with wild garlic

Borscht dressing recipe

Nadezhda was with you.

Recipe for pickling pickle for the winter

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

And, finally, a recipe for a soup dressing 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, half a kilo of onion, half a liter of oil, 300 g of sugar, 35 - salt, 50 ml of 9% vinegar , head of garlic, spices. Peel vegetables and garlic, grind with a meat grinder, but do not mix. In cast iron in hot oil, fry the onion, after 12 minutes - tomato, vinegar, sugar, salt. Leave to boil. Then add the rest of the ingredients and simmer under the lid for about an hour. Leave for 10 minutes, add spices. Then pack in ready-made cans and close. Like other dressing, this one can be added when stewing meat, potatoes, or used as a side dish to pasta, porridge, potatoes.

Rassolnik I preserve like this.

Vinegar 9% - 3 tablespoons.

How to make a soup dressing for the winter?

Katrina

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

Anfo-Anfo

For borscht, you can make such a preparation in the freezer. Grate beets, carrots, chop onions and sweet red peppers. Freeze in portioned sachets. Such a blank can be used both for broth and for frying How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onion cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over a lot of vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, put in sterilized jars, roll up, wrap the jars with a blanket, let them cool so much.From this recipe, if you wish, you can remove some vegetables, add herbs, etc., the main thing, as we know, for any soup is roots and onions, without this gas station can hardly be called such. Adjust the recipe to your taste and in winter soups cooked with such a dressing will surely delight you. Well, below we will give recipes for dressings for certain soups.

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

For the winter, you can make a variety of preparations - salt cucumbers and tomatoes, make lecho, pickle bell peppers, etc., or you can prepare almost complete dishes or bases for them, which will save time and provide the family with tasty and healthy meals in winter. In this article we will tell you about recipes for winter soups 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 put it in the banks. Sterilize for 30 minutes, then roll up, turn upside down and wrap in. 200 ml of water, 25 g of salt.

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

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 pieces with a slotted spoon - we will no longer need them. By analogy with the well-known wisdom: "Prepare the sleigh in summer , and a cart - in winter ", - housewives do very wisely, preparing dressings for soups in summer - from fresh, really fragrant, rich in vitamins vegetables and herbs. Try and appreciate the beauty of these 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, peas, parsley root, bay leaf.

Recipe for preparing a pickle for the winter How to prepare a dressing for borscht for the winter. Rinse, peel vegetables, grate carrots and beets on a Korean or coarse grater, cut cabbage into strips, chop tomatoes, onions, chop parsley, combine all vegetables, putting them in a large saucepan, pour in water, oil, salt, add sugar, laurel, pepper, bring to a boil and simmer the mixture for 30 minutes, pour in vinegar, mix, put the workpiece in sterilized jars, seal with metal lids, wrap it with a blanket and leave to cool, then put it in a cool place. , fruits, berries with their roots go back to antiquity - 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 using artificially grown "vegetation" and without littering your body with chemistry, without which not a single normal cucumber will grow in January.

The seasoning is preserved until the next harvest. 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 for 5 minutes after boiling. Then put in jars, roll up, store in the cold.

Aleso

Universal soup dressing for the winter.

​:​So,

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

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

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

Horseradish roots - 200 g,

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

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

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

Ingredients:

Broth dressing I'm making borsch dressing. Grate beets, carrots, tomatoes, finely chop onions. All this I carcass until tender, add sugar and salt to taste, be sure to add water. A spoonful of tomato paste. I add vinegar before putting it in sterile jars. I close the jars and sterilize them by boiling for 25 minutes from boiling. I close the jars tightly. One can per serving of soup. All that remains is to boil the meat with potatoes and dump the jar. The borsch is ready.