Bomb recipes for dressings for borscht, soups, hodgepodges and pickles for the winter

Dressing for borscht, soup and other dishes

When salting vegetables and herbs, they retain a lot of vitamins until spring. I have been preparing vegetables this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, put 1-2 tablespoons of fragrant dressing. Just remember to salt the dish a little less later.

Ingredients:

• tomatoes - 500 gr.;
• onion - 500 gr.;
• carrots - 500 gr.;
• sweet pepper - 500g;
• parsley - 300g;
• salt - 500 gr.

Cooking:

Grate the carrot coarse grater.

Cut the onion and pepper into thin strips.

Remove the skin from the tomatoes and chop too.

Finely chop the greens. (The recipe says more greens than the photo. I just didn't have enough greens this time.)

Add salt (if "extra" then 400g.) And mix everything. After 10 minutes, spread the dressing (the released juice too) into jars and cover nylon lids.
The dressing keeps well room temperature.

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

Borsch dressing

2 kg beets
250 gr. Luke
750 gr. tomato
250 gr. sweet pepper
1 head of garlic
100 gr. Sahara
100 gr. vinegar 9%
250 gr. rast. oils
30 gr. salt (table. spoon)
dill, parsley (optional)

We cut the tomatoes, peppers and onions into cubes (if desired, you can grind in a blender or scroll in a meat grinder - this is not important)

Three raw peeled beets on a coarse grater ...

Put everything (EXCEPT GARLIC!!!) in a saucepan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time...
While everything is stewing, wash and sterilize jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer for another 10 minutes, also stirring occasionally.

ALL! Arrange in banks and roll up. Banks are wrapped in warmth until morning.
Exit finished product from the indicated amount of vegetables - 2.5 liters.

Vegetable dressing with celery

For 2 liter jars, it took me approximately:
12-15 medium carrots
1.5 kg pepper
6 large onions
bunch of dill, parsley
a quarter of a celery root (you can replace it with a stalk, or you can do without it at all, for an amateur)
2 heads of garlic
coarse salt about 200 grams
Grate the carrots on a coarse grater, finely chop the pepper, onion, herbs, celery into thin strips, garlic with a thin plate, pour everything with salt, mix, let stand for 30 minutes (to extract juice)
Fold in clean jars along with the juice, tamping a little, close the lids and in the refrigerator, it is stored very well and lasts for a long time

When preparing broths, be careful with salt, since the dressing is salty, I don’t salt the broth, I add a couple of tablespoons of the dressing, and then I’m already oriented to add salt or not)

Mushroom hodgepodge

• For 10 cans of 0.5 l: 1 kg of cabbage,
• 1 kg of tomatoes,
• 1 kg carrots
• 0.5 kg of onion,
• 2 kg mushrooms boiled in salted water
• 0.3 l vegetable oil,
• 3-4 bay leaves,
• hot and fragrant pepper, salt to taste.

We chop the cabbage, three carrots on a coarse grater, cut the onion into strips, cut the tomatoes into pieces. Saute onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.

Then add the mushrooms to the vegetables, simmer until tender (10-15 minutes). 3 minutes before done add Bay leaf, bitter and allspice. We lay out everything hot in jars and roll it up.

Soup dressing from beet tops

300 g beet tops
200g - sorrel
50 g dill greens,
200 ml of water
25 g salt.

Chop beet tops, salt, add sorrel, dill, mix, pour water and cook for 5 minutes after boiling. Then put into jars, roll up, store in the cold.

soup dressing

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

We pass the vegetables through a meat grinder or grind in a combine, mix with salt, oil and cook over low heat for 30 minutes (after boiling). 10 minutes before the end of cooking, add chopped greens. When hot, lay out in sterilized jars (preferably 0.5 l each) and roll up.

Preparation for borscht with beans

• Borsch dressing with beans prepared for the winter will provide you delicious borscht. This dressing is suitable not only for borscht, it can be eaten like a salad.

• - 5 kg tomato
• - 1.5 kg of beans
• - 2.5 kg of beets
• - 1.5 kg of carrots
• - 1 kg of onion
• - 1 kg of bell pepper
• - salt to taste (about 5 tablespoons)
• - 0.400 gr vegetable oil
• - 0.250 g of vinegar 9%
• - greens (parsley, dill)
• We twist the tomatoes in a meat grinder, three beets and carrots on a coarse grater, onions in half rings, and peppers in straws.
• Boil beans until almost done.
• We put everything in large saucepan, add salt, vegetable oil. Vinegar and greens - at the end.
• Cook for 40-50 minutes, after boiling.
• We lay out the hot dressing in jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

Seasoning is stored until the next harvest. It can be used not only in okroshka, but also in salads.

• Horseradish roots - 200 g,
• 300 g green dill,
• 350 g fresh cucumbers,
• 150 g of salt.

Three horseradish roots on a fine grater, finely chop the dill, rub the cucumbers on a coarse grater. Add salt to the chopped vegetables, mix everything thoroughly. We lay out the seasoning in jars, close with nylon lids and store in the refrigerator.

Seasoning for pickle pickles

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

Seasoning for pickle fresh cucumbers

Ingredients:
3 kg FRESH cucumbers
1 kg carrots
1 kg of onion
0.5 l tomato paste
250 g sugar
200 ml vegetable oil
4 tbsp salt
500 g boiled barley
100 g 9% vinegar

Grate cucumbers and carrots on a coarse grater, cut the onion into half rings.

Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, salt in a saucepan. Boil 40 min. After 40 minutes, add boiled barley, and after another 5 minutes, pour in the vinegar.

Pour everything into sterile jars and roll up.

When you want soup, cook the broth, add potatoes and 10-15 minutes before the end add a jar of pickle. Very tasty and less hassle. You will only have to tinker once when you can preserve it!
koolinar.ru

1kg tomatoes, 300~500g onions, ~300g carrots, 500g peeled red bell peppers (i.e. without tail and seeds), 1.5kg cabbage, 2 tsp sugar, 3~4 tsp salt, 2 tsp 70% vinegar, if desired - hot pepper

Grind tomatoes in puree - in a blender or in a meat grinder.
Cut the cabbage (large or small - as usual for soup).
Wash and peel onions, carrots and peppers.
Grind - cut or pass through a meat grinder or blender.

Put the saucepan with tomato juice and other vegetables (except cabbage) on fire. When the mass boils, remove the foam and pour in the cabbage.

Allow the mass to boil for 10~20 minutes on minimum heat. Stir frequently as cabbage sinks to the bottom and can burn.
Pour salt, sugar and pour vinegar.
Transfer to sterilized jars.

Seal tightly and lay under a warm blanket until completely cool.

I hope you liked it and everything is useful.

Don't forget to press LIKE

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

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Dressing for borscht "Torchin at home"

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

Cooking
That's what I like about this wonderful dressing for borscht "Torchin at home" is the fact that it can not only quickly cook borscht and "do not cry from onions", as they say in all the familiar advertising, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

1. All the vegetables mentioned above are mine, clean, cut, and then we will need the help of a meat grinder - let's pass all the ingredients through it.
2. Now add oil, sugar, vinegar, salt and put on fire for about an hour.
3. After the vegetables for our dressing are cooked, we will put it in jars and enjoy the wonderful taste! I think that you will like the homemade Torchin borscht dressing, first of all, with its incredible ease and speed of preparation.

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Dressing for borscht for the winter

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

Prepare products:
1. Put jars for sterilization.
2. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beetroot throughout the year, but it is the young beetroot that carries the aroma, color, and most importantly the density, which is absent in the beetroot that has already “lain down”.
3. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop.
4. We clean the onions.

1. We rub the beets on a coarse grater.
2. We rub the carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.
3. Cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful.
4. Cut the tomatoes small cubes or punch with a blender.
The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk 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 by itself and make it easier for us to clean.

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

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so you need not overdo it with 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 dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

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

Then, in a pasteurized jar, we shift the dressing for borscht, and close it with a sterile lid. There is 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.

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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 out, if the dressing is thick, it can be added.
Pass tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel, wash and grate the carrots
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.
For 15 min. until ready to pour boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.
Post next ready gas station in sterile jars, put them on the lids, wrap.
Yield 12 half-liter jars.
Bon Appetit.

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vitamin dressing

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

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans gas stations.

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vegetable soup dressing

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

Products:
1kg carrots
1kg onion
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700gr 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 it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. "Hands! Washed?" mix by hand!

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

Step 4: I load the rest of the vegetables, salt into the basin and mix well again. We try for salt - it should be hard salty;)

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

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Recipe for harvesting 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 vegetable oil,

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100 g sugar

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50 ml of 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 saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

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

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Refueling for borscht 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 (or less)
Salt - to taste

Cooking:
Peel and dice the onion, put it in hot vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onion is frying, we will wash the carrots, peel and cut them into thin beautiful strips, you can rub it on a grater, but appearance will be worse. We put to the onion and fry, not forgetting 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 the seeds and cut into large strips (or as you used to), put them on the onion 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, you can twist them through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put 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, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

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Winter borscht dressing recipe

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Ingredients:
3 kg each 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 tbsp salt

Cooking method:
How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes, scalding them with boiling water, then twist in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, chopped into thin strips, Bell pepper and onion, simmer for 15 minutes over medium heat. Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming 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) can be added to the dressing in an amount of 50 to 100 ml - to taste.

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Dressing for the winter for borscht with cabbage

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Many hostesses prefer to prepare preparations for soups. After all, in summer time much easier to buy everything necessary products, and you get ready meal, which will be enough to add to the hot broth and the borscht will be ready in a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beets - 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;

Cooking:
To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into 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 - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater.
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 soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell pepper. Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.
Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars 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 borscht with cabbage

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Borsch dressing for the winter

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It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it's a matter of minutes!

Yield: about 12 cans of 0.5 l

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

Cooking:
Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots the same way.
Pepper cut into thin strips,
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on a small fire, as soon as it gives juice, add fire 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 borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

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Video recipes - dressings for soup and borscht for the winter

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Pickling, pickling and pickling vegetables for the winter is a traditional occupation of all housewives in the summer season. How to cook dressings for soups for the winter with a photo step by step, see and read on.

Preparations for the winter: dressings for soups

Vegetable preparations are good as snacks and in the form of salads. I propose to deviate a little from the topic and prepare several jars of dressings for borscht, cabbage soup and pickle.

Recipe Dressing for borscht for the winter

Ingredients:

• 4 kg beets
• 2 kg tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 st. Sahara
• 3 art. 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 carrots on a medium grater.

4. Scald tomatoes with boiling water, chop with toothpicks and remove the skin.

5. Cut the tomatoes into slices. You can grind with a blender.

6. Peel the garlic and cut into strips.

7. Fry the onions 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 into the pan.

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

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

13. Fill jars with dressing.

14. Pour 1 tsp on top. calcined vegetable oil or table vinegar 3%. roll up the banks sterile lids, turn upside down and wrap with a blanket.

15. Remove cooled cans for storage in a cool place.

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

Frequent soups in the Russian menu are cabbage soup, borscht and pickle. Borsch dressing prepared for the winter, let's start refueling for cabbage soup.

Recipe dressing for cabbage soup

Ingredients:

• 2 kg cabbage
• 0.5 kg tomatoes
• 1 kg carrots
• 0.5 kg onion
• 0.5 st. Sahara
• 0.5 st. table bite 9%
• 100 ml vegetable oil
• 2 tbsp. l. with oli
• peppercorns - 10 pcs.
• Bay leaf
• cumin or dill seeds

Cooking method:

1. Shred the cabbage into thin strips.
2. Tomatoes cut into cubes.
3. Peel and chop the onion.
4. Grate carrots on a medium grater.
5. Combine vegetables in a saucepan.
6. Salt and season with sugar.
7. Pour in vegetable oil.
8. Place saucepan with dressing on stove.
9. Simmer the gas station for about 3 5 minutes.
10. Pour vinegar into the dressing, add seasonings and mix.
11. Boil the dressing and arrange in sterilized jars.
12. Banks roll up, turn over and wrap until cool. Store dressing 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 onion
• 1.5 kg cucumbers
• 1 st. rice or barley
• 300 gr. tomato paste
• 100 gr. Sahara
• 125 ml vegetable oil
• 50 ml vinegar 9%
• 2 tbsp. l. salt

Cooking method:

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

See the video recipe for another soup dressing recipe for the winter.

Video recipe Dressing for soup for the winter

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Be sure to prepare seasonings for soups for the winter in jars in the fall, they save my precious time and money in the winter. Spend a few hours of 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, besides saving time, money is also saved. Vegetables in August-September are cheap, and if grown in their own garden, they cost almost nothing, except for their labor.

Vegetable dressing for borscht for the winter

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

1. Remove the stalks from the peppers, clean out the seeds, wash and cut into medium pieces.
2. Free the onion from the husk, cut into rings.
3. Fry and stew together the onion and sweet pepper in vegetable oil, adding a small amount of water, to taste - salt, sugar, black pepper.
4. Pour hot dressing into sterilized jars. It is not necessary to sterilize vegetables; pour in 1 tbsp before blocking. vinegar 6% per liter jar.
5. In winter, add to borscht, as well as to main dishes.

Dressing for borscht for the winter from tomato

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

Cut all the listed vegetables, mix with salt, pack in jars. Pour the rest of the salt on top, close with 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,
• Bulgarian sweet pepper - 10-12 pieces (preferably red!)
• parsley, dill - to taste,
• allspice - 10 peas,
• bay leaf - 4 leaves.

1. Bring the 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 with something warm, leave overnight. Salt is not added to this preparation!

Vegetable dressing for soup for the winter

Would need:

• carrots (shabby on a coarse grater) - 1 kg,
• tomatoes (cut into slices) - 1 kg,
• onion (finely chopped) -1 kg,
• fresh dill and parsley - 0.3 kg each,
• celery root (rub the roots on a grater) - 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 dishes.

Refueling 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.
• Yield: approximately 2.5 liters.

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

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

Crimean dressing recipe

Prepare:

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

Peel the washed vegetables, remove the seeds from sweet peppers, from bitter - it is not necessary. Twist through a meat grinder, place in dry jars without boiling, cork with ordinary lids.

This original recipe may not be stored in the refrigerator. Use as a dressing for soups and second courses, spread on bread.

Soup dressings for the winter recipes

These soup dressing recipes are good for winter period for making soups. Broths and different soups are much more aromatic, no need to think about where to get the greens.

Recipe #1

• sweet pepper - 4-6 pcs,
• carrot - 1 kg,
• salt - 5 cups,
• greens-0.3 kg.

1. Grind fresh carrots, finely chop various greens. We take the usual set as follows: parsley, dill, celery, lovage. If desired, you can put finely chopped sweet pepper in a jar.
2. Mix with coarse salt, fill the mass tightly into a clean jar, you do not need to cook the dressing, you can store it not in the refrigerator. Useful for dressing soups, keep in mind that the mixture is salty when salting dishes.

Recipe #2

Prepare:

• carrots, onions - 1 kg each. everyone
• sweet pepper - 0.5 kg,
• salt - about 2 cups
• dill and celery - on the middle beam.

1. Chop sweet peppers, carrots, onions (or grind, finely chop, process on a combine), add chopped herbs, salt, mix, put tightly in jars, cork with a regular plastic lid, put in a cool place.
2. It is an additive to soups three-liter pan soup will need 1 tbsp. dressings, and salt is no longer necessary. Refueling is well stored until spring.

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

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

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

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

• hot hot 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 bitter and sweet peppers, tomatoes, garlic, twist in a meat grinder.
2. Then salt this mixture, stew in vegetable oil for 8-10 minutes. Put the finished mass into jars, cool, put in the refrigerator.

Dressing for soups for the winter from vegetables

Consumption per half-liter jar:

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

1. Take spicy greens in proportion: 3 parts dill and parsley, 1 part celery, sort, 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 removed into strips, combine with herbs and tomato slices.
3. Fill the jars with herbs, layer with tomatoes, pour hot pickle(per liter of water - 80 g of salt and 10 g of citric acid), cover with lids, sterilize (0.5 liters - 30 minutes, liter - 40 minutes). Next, roll up, cool.

Universal 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 your all purpose dressing.

1. I take an arbitrary amount of onion, cut it finely, stew in vegetable oil without closing the lid. Add crushed garlic to the pan, simmer for another 3 minutes.
2. I spread the carrot, grated coarsely, tomato paste (sauce), mix, stew the vegetables for another 3-5 minutes.
3. At the end of cooking, I sprinkle the workpiece with chopped herbs and salt. I do not regret salt, it will last longer, I mix it. You can add sweet pepper, petiole celery to the “frying” (but not necessary!).
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 again on top. Vegetables should always be covered with it.

In this article you will find various recipes cooking dressings for the winter for first courses.

If you like first courses with vegetables, then it will not hurt you to make seasonings for cooking soups in the winter. Indeed, in winter, vegetables usually become expensive, and not all of their types can be found on the shelves. And conservation is not only stored for a long time, it also minimizes the process of cooking the first course.

Seasoning for soup for the winter with salt: recipe

This dressing will be stored until the next vegetable season. Only when preparing hot first courses, it should be borne in mind that the vegetables in the jar are salty. It is advisable to rinse them in a colander before use.

Recipe:

Compound:

• Pepper - 275 g
• Onion - 925 g
• Tomatoes - 925 g
• Salt - 925 g
• Dill - 225 g
• Parsley - 225 g

Process:

1. Prepare all vegetables for shredding
2. Cut the tomatoes into cubes
3. Mix the ingredients in a bowl
4. Sprinkle salt
5. Mix everything again
6. Place in glass container with lid

Vegetable seasoning for soup for the winter: a recipe

If you prepare such a dressing, then cook vegetable soup you won't have long in the winter. It will be enough just to peel the potatoes and boil them with seasoning.

Recipe:

Compound:

• Onion - 4 pcs.
• Carrot - 950 g
• Water - 950 ml
• Tomatoes - 225 g
• Salt - 2-3 tbsp.
• Vinegar - 2 tbsp.
• Parsley - 1 bunch.

Process:

1. Peel and wash vegetables
2. Grate the carrots, cut the rest
3. Mix all ingredients in a bowl
4. Boil the pickle
5. Place vegetables in a glass container
6. Fill them with hot brine
7. Cover jars with lids and sterilize for 30-40 minutes
8. Roll up the seasoning

Seasoning for soups for the winter without cooking: recipe

Housewives don't always have a lot of time to cook. home preservation. And the process of making seasonings requires the implementation of all stages of cooking, so that the dressing does not deteriorate in the future. In particular, cooking seasoning takes a long period of time. To shorten the process, you can simply freeze the prepared vegetables in the refrigerator. Further details.

Seasoning for soups for the winter: freezing recipe

Recipe:

Compound:

• Sweet pepper - 975 g
• Carrots - 975 g
• Tomatoes - 325 g
• Onion - 2 pcs.
• Greens - 1 bunch.

Process:

1. Peel the skin off the tomatoes
2. Peel the carrots, remove the middle of the peppers
3. chop vegetables
4. mix
5. Place in portion packs
6. Carefully place the seasoning in the freezer

seasoning for pea soup

For pea soup frozen vegetables are fine.

Recipe:

Components:

• Dill - 1 bunch.
• Parsley greens - 1 bunch.
• Carrots - 965 g
• Bow -3 pcs.

Cooking process:

1. Carrots, onions, peel, wash
2. chop vegetables
3. Mix in a separate bowl
4. Pack into plastic bags
5. Then put them in the freezer

seasonings for mushroom soup

So that in the winter mushroom soup turned out fragrant, like in summer, prepare the next dressing.

Recipe:

Components:

• Mushrooms (champignons, porcini) - 195 g
• Tomatoes - 325 g
• Carrots - 55 g
• Onion - 1 pc.
• Parsley root - 25 g
• Greens - 1 bunch.
• Lavrushka - 3 pcs.
• Garlic - 1 clove
• Citric acid - 4 g
• Mushroom broth - 275 ml
• Salt, sugar - 24 g each

Process:

1. Clean, wash mushrooms, vegetables
2. Boil the mushrooms until tender in a broth with salt, garlic, lemon, sugar, bay leaf and parsley root
3. Cut vegetables, grate carrots
4. Mix mushrooms and chopped vegetables in a bowl
5. Pour into glass jars
6. Fill with hot broth
7. Sterilize 36-40 minutes
8. Close jars with metal lids

seasoning for pumpkin soup

Pumpkin itself is perfectly stored in a cool room in winter. But if you have a big harvest of pumpkin for the winter, then you can freeze it in freezer. To do this, it is enough to peel a large berry and remove the seeds, rinse and cut into cubes. And then place in plastic containers and in the freezer.

seasoning for chicken soup

Greens go well with chicken meat. Therefore, for chicken soup with vermicelli, it will be enough to gather dill, basil, parsley, green onion feathers since the summer. Rinse everything thoroughly under running water. Form into bunches and freeze in the freezer in regular plastic bags.

IMPORTANT: Red, black pepper, thyme, cloves, nutmeg are perfect as spices for chicken meat.

Seasoning for kharcho soup

Recipe:

Compound:

• Garlic - 125 g
• Rice - 55 g
• Onion - 4 pcs.
• Tomatoes - 2.4 kg
• Sour plums - 185 g
• Hot pepper - 1 pc.
• Suneli hops - 4 g
• Walnuts - 125 g
• Greens - 1 bunch.
• Vegetable oil - 85 ml
• Salt, sugar - 1 tbsp.
• Allspice - 4 pcs.
• Vinegar - 35 ml
• Lavrushka - 1 pc.

Cooking:

1. Prepare vegetables, plums
2. Peel your nuts
3. wash the rice
4. Pass tomatoes, plums (pitted) through a juicer
5. Lightly roast the nuts and grind in a blender
6. Fry the onion in a frying pan with oil, add spices there
7. Mix all ingredients
8. Put on fire
9. Boil for 45-65 minutes
10. Then pour seasoning into jars and roll up

Seasoning for cucumber pickle

For lovers of pickle soup, the recipe for dressing for the winter described below is suitable.

Compound:

• Carrots - 275 g
• Garlic - 1 pc.
• Onion - 275 g
• Cucumbers - 1.5 kg
• Salt, sugar - 2 tbsp.
• Vinegar - 5 tablespoons
• Oil - 175 ml
• Greens - 1 bunch.

Process:

1. Wash all vegetables
2. Peel, cut, grate carrots
3. Mix all the ingredients, including vinegar, salt, etc.
4. Let stand for about three hours
5. Then put them on fire
6. After 17 minutes, distribute the dressing among jars, roll up with lids

Seasoning for hodgepodge for the winter

Recipe:

Compound:

• Mushrooms (champignons) - 1.9 kg
• Cabbage - 1 pc.
• Carrots - 975 g
• Onion - 475 g
• Oil - 275 ml
• Greens - 1 bunch.
• Citric acid - 4 g
• Tomatoes - 975 g

Process:

1. Grind peeled and washed vegetables, mushrooms
2. Shred the cabbage
3. Fry onions with carrots
4. Saute the mushrooms too.
5. Then mix everything and cook for 35-46 minutes
6. Take a sample periodically
7. Vegetables must be cooked
8. Only after readiness send them in glass containers

Seasoning for okroshka for the winter

Recipe:

• Cucumbers - 375 g
• Dill - 275 g
• Horseradish - 195 g
• Salt - 175 g

Process:

1. Wash greens, cucumbers, chop, mix
2. Sprinkle the contents with salt
3. Send dressing in jars, and then in the cold

Video: Seasonings for first courses: cooking secrets