Dressing from vegetables without cooking. Vegetable dressing for soup for the winter: recipes with photos

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!

Spending a few hours in August-September to prepare soup dressings for the winter, you get a lot of benefits. Firstly, time is saved, since in winter it will not be necessary to clean and cut vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet pepper. It can not only be added to soups, but also spread on bread, making sandwiches.

Required Products:

• Sweet pepper - 3 kg.;
• garlic - 0.5 kg;
• hot red pepper - 0.5 kg .;
• parsley - 0.3 kg .;
• salt - 0.5 tbsp.

Cooking:

Wash vegetables and herbs. Peel the garlic. Remove seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic husk to leave well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Skip everything through a meat grinder. Add salt and mix well. Pour boiling water over jars and dry. Then, without cooking, spread the dressing into jars. Cover with capron lids.

This dressing is well preserved even without a refrigerator.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is just a storehouse of vitamins and other useful elements in the cold period of time. The soup with its addition is incredibly tasty and fragrant.

Required Products:

• Carrots - 0.5 kg .;
• onion - 0.5 kg;
• sweet pepper - 0.3 kg .;
• tomatoes - 0.25 kg;
• vegetable oil - 200 ml;
• salt - 1 tsp

Cooking:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then we transfer the finished onion to a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And send the carrots to the pan. Fry, covered with a lid until a light blush.

While the process of roasting carrots is in progress, you need to cut the sweet pepper into a small cube. Transfer the carrots to the pan with the onion, and send the pepper to the pan. Pre-pour the remaining oil into the pan and heat it. Peppers should brown slightly, but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the fastening of the stalks. Cut into small cubes. Transfer the pepper to a bowl. Tomatoes do not need to be fried, immediately sent to the pan.

Each vegetable must be fried separately. Because each one takes a different amount of time to cook.

Add salt to the saucepan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the workpiece. It may spoil or acquire an unpleasant aftertaste.

At the end, taste for salt. If necessary, add salt. The next step is to prepare the banks. It is better to take a small amount, in the future it will be more convenient to use refills. Banks should be sterilized. This can be done on the stovetop or in the microwave. Boil the lids too.

Transfer the finished dressing to the jars well by ramming so that there is no air left. Top with lids and screw on. Then turn the jars upside down and wrap them with something warm, such as a blanket. After the jars have completely cooled down, they can be transferred to the basement, cellar or closet.

Read also: Soup with sausages - 10 quick recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. She will make it rich and fragrant. And it will be very simple to prepare such a soup using dressing.

Required Products:

• Carrots - 1 kg.;
• onion - 0.5 kg;
• vinegar 9% - 2 tbsp. l.;
• black peppercorns - 3-4 peas;
• bay leaf - 2 leaves;
• salt to taste.

Cooking:

Wash and chop vegetables. Cut the onion into small cubes, and grate the carrots on a fine grater. Then simmer for 30 minutes over low heat, adding a few tablespoons of water to the pan. Add spices, and at the very end pour vinegar.

Interesting to know! To cut an onion without tears, you need to put it in the freezer for 10 minutes before slicing. Then volatile substances will not be released so actively.

Put the resulting dressing in sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 tablespoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

• Tomatoes - 0.5 kg .;
• carrots - 0.5 kg;
• bell pepper - 0.5 kg .;
• onion - 0.5 kg;
• parsley - 0.3 kg .;
• salt - 0.5 kg.

Cooking:

Wash all vegetables. Grate carrots on a large grater. Cut pepper and onion into small strips. Remove skin from tomatoes. This is easy to do by making a cross-shaped incision on the tops of each tomato, and then immersing it in boiling water for a few minutes. Then, in the places of the incision, the skin will wrap up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes for the mixture to release the juice.

Arrange the dressing in clean, dry jars, pour the juice that stands out into the jars. Cover with capron lids. You can store at room temperature.

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

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Refueling for the winter with the addition of parsley and celery

Feeding your family soup with such a dressing in winter will provide them with vitamins, which are so lacking in the cold season. And the use of parsley, which is part of the dressing, is the prevention of colds.

Required Products:

• Parsley root - 2 pcs.;
• parsley - 200 g;
• celery root - 2 pcs.;
• celery greens - 200 g;
• red hot pepper - 1 pc.;
• bell pepper - 2 kg .;
• carrots - 0.5 kg;
• garlic - 150 g;
• vinegar - 100 ml;
• salt - 2 tbsp. l.

Cooking:

Wash all vegetables and herbs. Cut the pepper in half and remove the core with seeds. Peel celery, parsley and carrot roots. Peel the garlic too. Dry greens from water.

Good to know! Vegetables will be easier to clean from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several pieces and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread out the finished dressing and roll up. After complete cooling, transfer to the refrigerator.

Dressing for the winter for green tomato borscht

Dressing for borsch is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Lentil Soup - 10 Simple and Delicious Recipes

Required Products:

• Beets - 2 kg.;
• green tomatoes - 0.7 kg;
• onion - 0.3 kg .;
• cabbage - 0.5 kg;
• garlic - 50 g;
• vinegar - 100 ml;
• ground black pepper - 1 tsp;
• sunflower oil - 100 ml;
• sugar - 100 g;
• salt - 2 tbsp. l.;
• water - 0.5 tbsp.

Cooking:

Peel the raw beets and grate on a coarse grater. Cut green tomatoes into small pieces. Chop the cabbage and chop the onion.

Send all chopped vegetables to a deep enameled container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also send pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars, boil the lids for 10 minutes. Arrange the finished borscht dressing in jars, pressing down well with a spoon so that no air remains. Banks roll up and turn upside down. Wrap with a blanket. After complete cooling, put in a cool dark place.

Good to know! One of the options for sterilizing jars: Place a metal colander on a pot of boiling water. From above, upside down, put the jar and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

From this dressing you can cook excellent bean soups. It is also suitable as a side dish for main courses.

Required Products:

• tomatoes - 4 kg;
• bell pepper - 1 kg .;
• onion - 1 kg .;
• beans - 1 kg .;
• sugar - 0.5 kg;
• sunflower oil - 0.5 l.;
• tomato paste - 2 tbsp. l.;
• salt - 3 tbsp. l.

Cooking:

Beans need to be prepared ahead of time. It should be washed and filled with water. Leave for 6 hours to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After that, drain the water from the beans and pour new water, add salt. Put on the stove and cook until fully cooked. Then soak the beans in cold water.

Peel the onion and finely chop. Chop bell peppers and tomatoes as well. Add salt, sugar and sunflower oil to vegetables. Put on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and rolled up. Next, you need to turn them upside down and leave until the jars cool. Then move to a cool place.

Filling for pickle

This gas station will help you out when you need to urgently cook dinner, and time is running out. For harvesting, it is unnecessary to boil, stew or fry anything in advance, and this greatly simplifies preparation.

Cooking:

Wash all vegetables. Cucumbers cut into cubes, if desired, you can grate. Chop the onion. Coarsely grate the carrots. Remove the skin from the tomatoes and cut into cubes. Wash the barley.

Put the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Then add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes, you need to add vinegar and cook for another 10 minutes. Then spread the workpiece into banks and roll up. Stores well at room temperature.

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

And how much benefit does such a preparation bring? This is a real treasure for people who have time worth its weight in gold. I see only advantages:

• Soup with such borscht dressing is cooked within a few minutes;
• There is no need to get your hands and the table dirty, and eventually the whole kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (end of summer, beginning of autumn), you can save the family budget;
• This base goes well and is used to prepare various savory sauces.

Dressing for borscht for the winter from beets - a delicious recipe

We will need:

• beets - 2 kg;
• tomato - 1.5 kg;
• sweet pepper - 800 gr;
• onions - 800 gr;
• carrots - 1 kg;
• sugar - 0.5 cups;
• salt - to taste, 5-3 tablespoons;
• garlic - 50 gr.;
• vegetable oil - 300 ml;
• citric acid - 0.5 tsp;
• table vinegar - 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and pass the carrots through a meat grinder.

Sweet pepper can be taken in any color. With him, the work is simple - remove the footboard and cut into small cubes.

But for chopping tomatoes, it is better to use a blender. In his absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two pieces of dishes to save time.

Onions can be fried together with peppers until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.

We cook tomatoes in juice and oil after onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter stocks.

We lay out the filling in sterilized jars. They can be of any size. However, I always use small ones. Based on one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

Delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a delicious dressing, take:

• beets - 3 kg;
• tomatoes - 2.5 kg;
• carrots - 2 kg;
• onions - about 1 kg;
• greens - 3 large bunches;
• vegetable oil - 300 ml;
• vinegar - 100 ml;
• salt - 4 tbsp. l.;
• sugar - 2/3 cup;
• garlic and black pepper of your choice.

Cooking process:

1. Wash and clean the beets. Grate and cut into thin bars, I recommend the second option. The vegetable must be stewed in a large saucepan until soft, with vinegar and sugar.

2. Thick carrots rub on a coarse grater. If yours is small, then you can cut it. We also wash and clean it first.

3. Finely chop the onion, best of all in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. In its absence, we make a cross-shaped incision at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin, finely chop. I cook them with a frying pan, but you can also stew them. The main thing is that they become soft, and all the liquid has evaporated.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. We put salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for seaming. We wrap ourselves in warm blankets for the day.

It’s simple, isn’t it, but for clarity and to consolidate cooking skills, take a look at the video:

Waiting for winter to come! With the help of an easy and very tasty recipe, your borscht will be praised by the whole family.

On my site fresh recipes for preservation:

In the harsh conditions of winter, the human body often receives very little useful vitamins. This is due to a lack of vitamins in fruits that grow in winter. As a result, a person has beriberi.

He begins to feel frequent headaches, weakness and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance jars with ready-made, fast, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Required:

• beets - 1 kg;
• carrot - 0.5 kg;
• cabbage - 1 kg;
• tomatoes - 0.5 kg;
• onions - 4 pcs;
• vegetable oil - 100 ml;
• vinegar - 50 ml;
• salt and sugar - 20 gr.

Step-by-step instruction:

1. I wash beets, carrots and peel them. Then I cut them.
2. I clean the cabbage from excess leaves and cut into strips
3. I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
4. I pour water into a large saucepan and add oil there, in advance
   cooked vegetables and salt with sugar. Stir until the contents of the pan soften.
5. After the vegetables are ready, I add vinegar there and continue to simmer for another 2-5 minutes.
6. In sterilized jars I lay out the contents of the pan.
7. I put jars with a blank under a blanket or blanket for cooling.

A classic dressing for borscht without the use of vinegar is the perfect recipe for a housewife who takes care of her health and the health of her family.

The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to save many vitamins.

This vinegar-free dressing recipe is not only healthy, but also very tasty, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

• beets - 1.6 kg;
• carrots - 900 gr;
• bell pepper - 900 gr;
• onions - 1-2 heads;
• tomatoes - 900 gr;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vegetable oil - 0.5 cups.

Step-by-step instruction:

1. I heat up some water. Then I pour it over the tomatoes and peel them from the skin. Then grind in a blender or with a grater.
2. I add tomatoes to a large saucepan and put them on fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
3. I peel carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
4. I cut the pepper into cubes or a checker and also add it to the pan.
5. I clean the beets, and then grate and fry in a separate frying pan, after which I send them to the pan.
6. I simmer for another 10 minutes.
7. I sterilize the jars, add our dressing there and put it under a blanket or blanket until it cools.

And these are not all blanks, the best ones are below and above the links:

1. Adjika from zucchini

Home dressing for borscht for the winter "Torchin"

I share a recipe for dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We will need:

• beets - about 2 kg4
• sweet pepper, onion - 0.5 kg each, respectively;
• garlic - 1 clove;
• tomato juice - 500 ml;
• vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
• oil (rast.) - 1 cup;
• sugar - 0.5 cups;
• salt - 3.5 teaspoons (without peas).

Optionally, you can add carrots - 0.3-0.5 kg (it turns out a more classic taste of dressing) and one chili pepper for piquancy.

Cooking:

1. I clean the washed vegetables (it is possible even after cooking, it will go faster) and cut into fairly large pieces.
2. I twist the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. Everything should be cooked in about an hour, remove from heat.

It remains to decompose the fragrant "Torchin" into jars (remember about sterility), and now, you have simplified the preparation of borscht, which means you have saved your time!

As the jars cool down (ensure smooth cooling so that they do not burst), you can try! I am sure you will also take this recipe into service, having cooked it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borscht dressing. Add pickles - that's kneading for the pickle.

Borsch dressing with beans - an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is short and to the point - look a couple of times, and remember everything. And in winter, all that remains is to chop cabbage and potatoes. Cook a rich broth and start our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is delicious and healthy in its own way. You can cook blanks at once according to several recipes and then decide which one you like the most. Bon appetit!