Vegetable dressing for the winter. Recipe

There are many ways to make the first dish more aromatic and tastier. The simplest of them is soup dressing.

What's the best way to season soups?

Any soup is not just a mixture of products cooked in a large amount of water. Cooking it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product separately, but also to take into account their mutual influence on each other. What chefs do not use to improve the taste of the finished dish! But the best option is a pre-prepared dressing for soup. One has only to add it to the pan in the last minutes of cooking, and you can be calm for the end result. All fillings, as a rule, are divided into two categories:

1. Those that are made during cooking at the same time as the dish itself.

2. Mixtures prepared for the future.

Any hostess will agree that the second option is undoubtedly more preferable. Firstly, it allows you to use seasonal products at any time of the year. Secondly, soup dressing significantly reduces the time it takes to cook it. One has only to open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

In order to always have the necessary ingredients for a particular dish on hand, they must be prepared in advance and then sent for storage. This can be done in many ways: dry, freeze or canned. Soup dressing in this case is no exception. Many use, for example, frozen herbs, dried spices or various sauces. All of them are in their own way dressings for first courses. With them, any soup or borscht is not just a decoction, but a real feast of taste. Such additives usually include those products without which a hot dish is simply impossible to imagine. Here is available in greens and some vegetables such as carrots, sweet peppers or tomatoes. One has only to collect these products together in a certain ratio, grind, pack in plastic bags and put in the freezer. At the right time, all that remains is to open the package, process the semi-finished product and add it to the boiling main composition.

Frozen flavors

Almost always, at the last stage of cooking, it is customary to add vegetables and herbs to soups. Sometimes they are pre-passer, but this is not at all necessary. The only difficulty is that these products are seasonal, and sometimes it is quite difficult to find them in the cold season. This is where blanks are needed. Soup dressing for the winter can be prepared with the good old salting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onion, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done very simply:

1. All food must be washed.
2. Then they should be cut with a knife, and chop the carrots using a coarse grater.
3. Add salt and mix well.
4. Place the mass in a container or jar, cover with a lid and refrigerate.

Such a soup dressing for the winter will be a real find on cold days. When it's cold outside, it's nice to see a plate on the table, for example, with steaming fragrant borscht.

A matter of taste

Cooking soup is a complex process that requires time and effort. To simplify the procedure, housewives usually use such a standard preparation as soup dressing for the winter. Her recipes can be very different. For example, a simplified version consists of a minimum number of components per kilogram of salt, a bunch of parsley, as well as 3 kilograms of onions and carrots.

No good soup can do without these products. In order not to run around the shops later, you can do everything in advance:

1. Peel the carrots, and remove the husk from the onion.
2. After that, grind the products. They should be of the same shape as they are used to seeing in a pan.
3. Sprinkle everything with salt. In this case, it will be not only an additive, but also a necessary preservative.
4. Then spread the mixture into prepared jars with screw caps. They are very convenient for repeated use.

Here is the ready dressing for the soup for the winter. Everyone can have their own recipes. For example, you can change the ratio of vegetables or even expand the list.

Juicy Supplement

Most often, vegetable is used. It is prepared from those products that are difficult to do without. Freezing and salting is, of course, a convenient option. But then the vegetables still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. For this you need to take:

one kilogram of sweet pepper, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and the same number of garlic cloves.

Everything must be done as follows:

1. Wash vegetables.
2. After that, they must be cut: onion and pepper pulp - into cubes, carrots - into strips (you can just grate), and tomatoes - into pieces, after peeling. Garlic is better to skip through the press.
3. First, fry the carrots and onions in separate pans, and then transfer them to a deep pan.
4. Add peppers and tomatoes to it. Bring the mass to a boil and simmer for 30 minutes.
5. Add salt and garlic and continue to cook for another ten minutes.

After that, vegetable dressing for soup for the winter will be completely ready. It remains only to pack and roll up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

quick soup

Blanks can be both universal and provided for a specific case. The recipe for soup dressing depends on what exactly the hostess is planning to do. If you add a little cabbage to already known products, you can get a great addition to cabbage soup. For this option, you need to have one and a half kilograms of carrots, allspice, onions, salt, half a kilogram of cabbage and tomatoes, salt and peppercorns.

Cooking method:

1. Chop the washed vegetables thoroughly. First, chop the cabbage and carrots with a grater. Then lightly fry them in vegetable oil.
2. Cut the tomatoes and onions into cubes and also send to the pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the rest of the ingredients and heat the mixture for another 5-7 minutes.
5. Transfer the hot mass to jars and roll up.

At the right time, it remains only to boil water and lightly boil chopped potatoes in it. The filling station will do the rest.

Delicious borscht

Everyone is used to the fact that refueling is just an addition. But it is not so. A fragrant mixture, for example, can be a real base for a good borscht. Here you need a special dressing for the soup for the winter. With a photo, it will be more convenient and visual to prepare it. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onion and sweet pepper, the same amount of vegetable oil, a tablespoon of salt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. If desired, you can add a little greens (dill and parsley).

You need to prepare such a mixture gradually:

1. It is better to use a grater for chopping beets. The remaining vegetables can be optionally chopped or ground using a meat grinder. To save energy, some use a blender.
2. Collect all products except garlic in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
3. Squeeze the garlic into the mixture and leave the pan on the stove for another 10 minutes.
4. Pour the hot mass into pre-sterilized jars and roll up.

From this amount of products, two and a half liters of dressing should be obtained.

magic tomatoes

Many dishes, such as borscht, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. Making it is easy. You just have to try not to violate the existing proportions: for 2 kilograms of tomatoes, take 3 hot peppers, 20 cloves of garlic, one and a half tablespoons of salt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of preparing the sauce takes very little time:

1. First you need to twist the peppers, garlic and tomatoes in a blender.
2. Then the mixture must be salted, pour it into a saucepan and put on fire.
3. Boil the mass until it is half as much. It all depends on the desired thickness of the sauce.
4. Add the rest of the ingredients and mix well.
5. Pour hot mixture into prepared bowl and seal.

You can store such a blank in any cool place. Moreover, it can be useful not only for soup. This sauce also goes well with fried potatoes, pasta or meat.

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 carrots on a 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 with nylon lids.
Dressing keeps well at 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.
The output of the finished product from the specified amount of vegetables is 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 carrots on a coarse grater, finely chop 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 juice, tamping a little, close with 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. Sauté 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 readiness, 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 green dill,
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 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.

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 with a 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 a 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 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 with pickles

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 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 with fresh cucumbers

Ingredients:
3 kg of 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.

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Hello! Today we will be preparing for the winter. Cooking delicious soups. My whole family loves borscht.

It is very convenient to have such a dressing, you can add it to any soup, sauce or porridge, a couple of spoons and the taste will immediately improve. I use it as a condiment in almost all dishes.

Menu:

Delicious dressing for vegetable soups for the winter

Today we will prepare a universal dressing. Why universal, because it can be used to prepare any dish. And for borscht, and for soup, and for meat and fish. For any dishes that we want to cook.

You can store such a dressing in a cabinet at room temperature in room conditions.

Ingredients:

• juicy tomatoes - 3 kg
• bell pepper - 800 gr
• carrots - 800 gr
• onion -800 gr
• parsley roots -500 gr
• red pepper -1 pc
• vegetable oil - a little more than 0.5 cups
• salt -

Cooking:

Twist all vegetables separately through a meat grinder. Scroll the tomatoes along with the skin and seeds.

Transfer tomatoes to a bowl

Then spread the carrots, parsley to the tomatoes. Don't forget to stir a little.

Add onion, bell pepper. Don't forget to keep stirring.

Bring to a boil, stirring constantly the whole mass. Cook for a total of 40 minutes. 10 minutes before turning off the stove, put 2 heaping tablespoons of salt and pour in vegetable oil, mix.

We cook without vinegar and without sugar. We do not add garlic. Pour the finished dressing into sterilized small jars. I use 1 liter jars.

I close the lids, after boiling them for 3-5 minutes.

You should get 6 liter jars of dressing.

Bon appetit!

Dressing for soup without cooking recipe for the winter

Today I want to offer you a simple recipe - dressings for soup without cooking. It doesn't get easier. The dressing is very flavorful and very, very tasty. You can put it in a stew wherever you like. In the first dishes, you can add fresh dressing without frying. .

We make dressing strictly according to the recipe

Ingredients:

• bell pepper-1kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion-1 kg
• parsley - 300 gr
• dill - 300 gr
• salt-1 kg

Cooking:

1. All vegetables are washed, peeled and cut into cubes (you can arbitrarily, as you like)
2. We put everything in a large container (basin) so that it is convenient to mix everything.
3. Add greens, salt.
4. Salt we need 1 kg. large, stone In our preparation, everything is fresh, nothing is cooked. Salt is a preservative. The dish that we will cook in the future can not be salted.
5. We cut everything, sprinkled with salt, and mixed everything well with a spoon. by no means by hand.
6. Let this mixture of vegetables and herbs sit for 30 minutes. This will give you a lot of juice.
7. As soon as the vegetables give juice. We lay out our blank in sterilized jars of the size that is convenient for you to use. Close with plastic lids and put in the refrigerator.
8. Our gas station is ready. Bon appetit!

Very tasty dressing for soups and borscht for the winter Video

Bon appetit!

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

The five most commonly used ingredients in recipes are:

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