Pepper seasoning for the winter through a meat grinder. Dressing for soup for the winter from tomatoes and sweet peppers

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in season, fresh bell pepper costs a penny, and preserving pepper for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (you'll lick your fingers) to mashed potatoes ... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter - the best recipes are collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper blanks for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent winter snack, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter as a pizza topping in winter - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Most recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho spin, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! …

Pickled hot peppers for the winter

Pickled hot pepper is an incredible appetizer, and is appropriate both on the festive table as an addition to a plate of pickles, and in the everyday family menu. . …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

Carrots are present in the daily menu in soups, casseroles and side dishes. In soup dressings, it is combined with other vegetables. To save time and not buy vegetables in the winter, dressings are harvested in the fall. We have collected the most successful carrot soup recipes.

This is a classic recipe that does not require much time.

Take note! This dressing goes well with chicken noodle soup. The finished chicken is taken out of the pan, dressing, noodles are put in the broth and boiled for 5 minutes.

Required products:

• carrots - 1 kg;
• onion - 0.5 kg;
• vinegar 9% - 10 ml;
• black peppercorns - 2-3 pcs.;
• salt - 0.5 tsp;
• bay leaf - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• water - 2 tbsp. l.

Vegetables are washed, peeled, carrots are rubbed on a medium grater, onions are finely chopped. Everything is stewed over medium heat with water, oil and spices for 30 minutes, vinegar is added at the end. The finished dressing is placed in dry, clean jars, rolled up with lids and cooled at room temperature. Stored in the refrigerator.

Carrots for soup for the winter in jars

There are several recipes for twisting into jars. We offer moderately spicy and spicy - with garlic and chili peppers.

Required products:

• carrots - 0.5 kg;
• onions - 2 pcs.;
• tomatoes - 300 g;
• pepper - 1 pc.;
• fresh herbs to taste - 1 bunch;
• apple cider vinegar - 1 tbsp. l.;
• salt - 1 tsp;
• garlic - 2 cloves;
• vegetable oil - 4 tbsp. l.

Vegetables and herbs are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Onions are fried in vegetable oil, the rest of the vegetables, herbs, spices are added and stewed under a lid over low heat for 30-40 minutes. Vinegar is added, stewed for another 5 minutes, laid out in sterilized, dry jars, closed with lids and cooled at room temperature. Stored in the refrigerator.

Attention! For harvesting, it is better to take small cans, at a time.

Variations of dressing for carrot soup for the winter

Banks for refills are washed with soda and hot water, rinsed and sterilized over steam. To do this, put a pad with several holes for small jars on a pot of hot water. The jars are placed on the linings before the water boils, so that they warm up gradually, and sterilize for 5 minutes from the moment the water boils.

Another method of sterilization: for 10 minutes, the jars are placed in an oven heated to 100 ° C. Sterilized jars are taken with a clean kitchen towel and placed neck down on another towel to cool. Both towels are pre-ironed on both sides with a hot iron. Metal lids are boiled for 5 minutes and dried on a clean towel.

Peppers with carrots and onions

The bell pepper adds sweetness to the dressing.

Required products:

• carrots - 500 g;
• Bulgarian pepper - 300 g;
• onions - 500 g;
• tomatoes - 250 g;
• vegetable oil - 200 ml;
• salt - 1 tsp

Vegetables are washed, peeled, finely chopped, carrots are rubbed on a grater. All vegetables are roasted in turn and transferred to the pan. Half of the oil (100 ml) is heated in a frying pan, the onion is fried, another 50 ml of oil is added to the pan and the carrots are fried, 50 ml of oil is added again, on which the pepper is fried.

Finely chopped tomato, salt are added to the prepared vegetables in a saucepan and simmered over low heat for 15 minutes. The finished dressing is transferred to sterilized jars, closed with lids and left to cool at room temperature. Stored in the refrigerator.

Tomatoes with carrots and onions

You will need 8 jars of 250 ml.

Required products:

• carrots - 1.5 kg;
• onions - 1 kg;
• tomatoes - 2 kg;
• paprika - 2 tbsp. l.;
• fresh herbs to taste - 4 tbsp. l.;
• vegetable oil - 120 ml;
• apple cider vinegar - 50 ml;
• salt - 35 g;
• sugar - 50 g.

Vegetables and herbs are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Onions and carrots are fried in vegetable oil for 15 minutes, the rest of the vegetables, herbs, spices are added and stewed under a lid over low heat for 30-40 minutes.

Vinegar is added, stewed for another 5 minutes, laid out in dry, clean jars, covered with lids and sterilized. To do this, the jars are placed in a pot of hot water on a napkin (the water should reach the shoulders of the jars) and sterilized for 10 minutes after the water boils. Then the jars are closed with lids, wrapped in a blanket and cooled at room temperature. Stored in the refrigerator.

Dressing for borscht

It turns out 16 cans of 500 ml.

Required products:

• carrots - 2 kg;
• beets - 2 kg;
• onions - 2 kg;
• tomatoes - 2 kg;
• black pepper - 15-20 peas;
• bay leaf - 4 pcs.;
• vegetable oil - 600 ml;
• vinegar 9% - 100 ml;
• salt - 130 g;
• sugar - 200 g;
• water - 150 ml.

Vegetables are washed, peeled, finely chopped, carrots and beets are rubbed on a medium grater. Oil is poured into the pan, chopped onions, carrots and beets are placed, mixed thoroughly, vinegar and water are added a third each and heated over very low heat until vegetable juice appears.

The fire is added until the dressing boils and then reduced again, at a low boil, the vegetables are stewed for 10-15 minutes, thoroughly mixed once before and once after a strong boil. Then add the tomatoes, the remaining water and vinegar, salt, sugar, pepper, bring to a boil and reduce the heat. Stew vegetables for 20 minutes, add bay leaf and stew for another 10 minutes.

Hot dressing is transferred to prepared jars, closed with lids, left upside down under a blanket until completely cooled. Stored in the refrigerator.

Soup dressing without boiling

Dressing does not require heat treatment and therefore cooks very quickly.

Required products:

• carrots - 600 g;
• Bulgarian pepper - 600 g;
• onions - 500 g;
• parsley - 2 bunches;
• salt - 500 g.

Vegetables and greens are washed, peeled, cut, carrots are rubbed on a grater, mixed with salt and left for an hour. Then the vegetables are laid out in sterilized jars of 250 ml, pour the resulting juice on top, close the lids and store in the refrigerator.

Vegetable dressing with celery

Celery can be replaced with leeks or parsnips.

Required products:

• carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• onions - 1 kg;
• tomatoes - 1 kg;
• celery root - 0.5 kg;
• salt - 1 kg.

Vegetables and herbs are washed, peeled, cut, grated carrots, mixed with salt. Part of the salt is left to then fill the dressing in the jar on top - 1 tsp each. to the bank. Then the vegetables are laid out in sterilized jars of 250 ml, covered with lids and sterilized for 10 minutes. Roll up the lids and leave upside down under the covers until completely cool. Stored in the refrigerator.

Mushroom hodgepodge with carrots

Soup with this dressing is fragrant and rich.

Required products:

• carrots - 1 kg;
• tomato paste - 1 tbsp.;
• onions - 1 kg;
• boiled mushrooms - 2 kg;
• cabbage - 2 kg;
• bay leaf - 5-6 pieces;
• allspice - 2-3 peas;
• salt - 3 tbsp. l.;
• sugar - 4 tbsp. l.;
• vinegar - 2 tbsp. l.;
• vegetable oil - 1 tbsp.

Peeled and washed mushrooms are boiled for 15 minutes and thrown into a colander. The remaining vegetables are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Heat vegetable oil in a saucepan, add cabbage, carrots and onions, mix, add tomato paste and spices, bring to a boil. Then the fire is reduced and the vegetables are stewed over low heat for 40-45 minutes; add mushrooms and bay leaf and stew for another 10 minutes.

At the end, vinegar is added, mixed, and after 5 minutes, the dressing is laid out in pre-prepared jars. Close the lids and leave upside down under the covers until completely cooled. Stored in the refrigerator.

For pickle

Spicy and fragrant dressings will save time in preparing the soup.

Required products:

• carrots - 500 g;
• fresh cucumbers - 2 kg;
• onions - 300 g;
• garlic - 2 cloves;
• parsley and dill - 1 bunch each;
• salt - 40 g.

How to cook:

Vegetables are washed, peeled, cucumbers and greens are finely chopped, carrots are rubbed on a medium grater, onions are cut into rings, garlic is cut into plates, everything is mixed with salt. After two hours, the workpiece is put on fire, boiled for 10 minutes and laid out in hot sterilized jars.

Close the lids and leave upside down under the covers until completely cooled. Stored in the refrigerator.

with beans

The washed beans are poured with cold water for 12 hours.

Required products:

• carrots - 1 pc.;
• bell pepper - 1 pc.;
• onions - 500 g;
• tomatoes - 500 g;
• white beans - 500 g;
• vegetable oil - 0.6 cups;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.

Soaked beans are washed and boiled in clean water until soft. Vegetables are washed, peeled and cut, carrots are rubbed on a fine grater. Onions and carrots are sautéed in vegetable oil, peppers, tomatoes, spices are added and mixed.

Water is drained from the beans, added to the vegetables, stewed over medium heat until the dressing is ready. Spread it in hot sterilized jars, cover with lids and leave upside down under a blanket until it cools completely. Stored in the refrigerator.

With green tomatoes

Green fleshy tomatoes add juiciness, freshness and unusual aroma to the dressing and soup.

Required products:

• carrots - 400 g;
• bell pepper - 300 g;
• green tomatoes - 300 g;
• greens to taste - 2 bunches;
• vegetable oil - 0.6 tbsp.;
• salt - 400 g.

Vegetables and herbs are washed, peeled, finely chopped and mixed with salt. After dissolving the salt, the dressing is laid out in pre-prepared jars and poured with vegetable oil on top with a layer of 5 mm. This will keep the workpiece from mold. Banks are closed with lids and stored in the refrigerator.

With greenery

Greens are chosen to taste, the dressing is very fragrant.

Required products:

• carrots - 1 kg;
• bell pepper - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• greens to taste - 300 g;
• coarse salt - 1 kg.

Vegetables and herbs are washed, peeled, finely chopped, carrots are rubbed on a grater, mixed with salt and laid out in sterilized jars of 250 ml. Cover with lids and store in the refrigerator.

Features of storing dressings for soup for the winter

The dressing is stored in jars in the refrigerator or cellar. It is also convenient to keep it in the freezer, for which they use plastic bags, disposable glasses, plastic containers. The prepared and cooled dressing is laid out in a container in portions so as not to freeze a second time, cooled well in the refrigerator and stored in the freezer. The maximum storage period is 6 months.

Conclusion

Making carrot dressing for soup for the winter is easy. In addition to carrots, it contains other vegetables, herbs and seasonings. Vegetables for dressings are sautéed, stewed with vinegar, or simply mixed with salt without heat treatment, after being finely chopped.

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!

Bell pepper dressing is an excellent lifesaver for cooking first courses and gravy, especially in winter. Believe me, neither pepper nor greens bought in a store in winter will have the benefits and flavor that we have now. This dressing does not need to be cooked, it is prepared quite simply, retaining all the useful properties. Salt is an excellent preservative, the workpiece does not grow moldy and does not deteriorate, it is stored in the refrigerator until spring. Sweet pepper can be used in any color, I prefer fleshy red.

Ingredients

To prepare bell pepper dressing for the winter, you will need:
sweet pepper (I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing jars:
vinegar 9% - 30-50 ml.

Cooking steps

For the preparation of the preparation, I used the following ingredients.

Do not throw away the seed box, you need to get the seeds out of it (they should be white). Set aside 1.5-2 tablespoons of seeds, we will add them to the dressing later. These seeds contain a very large amount of vitamins, besides they are very fragrant. I do not throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish.
Pass the slices of peeled bell pepper through a meat grinder.

The mass is bright and fragrant.

Add pepper seeds, finely chopped dill and salt to the crushed mass.

Mix well.

I prepare the jars for storing the workpiece as follows: I pour vinegar into a clean jar, close the lid and shake well. Then I pour the contents into another jar and shake it too.

Arrange the workpiece in jars, cover with lids. Store the bell pepper dressing in the refrigerator.

Use refueling in winter as needed. To prepare borscht or tomato sauce, I take 1-2 tablespoons of bell pepper dressing and add it to the fry along with the tomato, but do not forget that the dressing is salty. But I add this dressing to the soup at the end of cooking. The output of the finished product is 1.5 liters of delicious, fragrant bell pepper dressing.

Happy preparations for the winter!