How to prepare dressing for cabbage soup. Delicious dressing for vegetable soups for the winter

Why do you need cabbage soup in jars for the winter? For instant cooking first course in the cold season. The preparation for cabbage soup is also suitable for borscht or solyanka. And in winter you only need to add vegetable or meat broth with pieces of meat or poultry. It will work out delicious first or a second course and you don’t have to bother with all these vegetables every day. You can add to the recipe according to your own taste. spicy spices or greens. In addition, choose additional favorite vegetables, for example:

Broccoli or Brussels sprouts; green peas; celery root; zucchini or pumpkin.

And it is your preparation that will be the most delicious! Try cabbage soup in jars for the winter. This recipe will make your daily kitchen cooking routine easier!

Taste Info Vegetables and herbs

Ingredients

• White cabbage – 1200 g;
• Carrots – 400;
• Onions – 250 g;
• Bulgarian pepper – 250 g;
• Tomatoes – 500 g;
• Green cilantro or dill – 1 bunch;
• Water – 600 ml;
• Salt – 2.5 tbsp. l.;
• Granulated sugar – 1.5 tbsp. l.;
• Table vinegar 9% - 4 tbsp. l.;
• Vegetable oil – 7 tbsp. l.;
• Allspice or black peas – 4-5 pcs. (optional).

How to prepare dressing for cabbage soup from fresh cabbage for the winter

We prepare the vegetables from the very beginning. Cabbage, carrots, bell peppers and onions need to be cleaned and rinsed under cold water. Be sure to remove the seeds from the pepper. We use only ripe, dense and juicy fruits. The preparation for cabbage soup will turn out beautiful if you take colorful pepper- a piece of yellow and red. Remove the stem from tomatoes. We sort out the spicy herbs (cilantro, parsley, dill or rosemary) and rinse them in a cup of cool water. Place to dry on a kitchen towel.

Cut the onion in half, and then cut each half into thin half rings. Transfer to a saucepan with a thick bottom.

Cut the bell pepper into cubes. There is no need to chop so that pieces are visible in the cabbage soup. We send the pepper to the onion.

It is better to grate the carrots so that they have time to cook. But you can also cut it with a knife, only into very thin strips.

Add carrots to the pan and stir its contents.

Cut the tomatoes into small slices. One tomato into 5-6 parts. Again you can take colorful tomatoes– orange, lemon and red. Transfer the tomatoes to the pan.

We fall asleep there granulated sugar, salt, allspice peas and black pepper. Enter vegetable oil and hot water.

Fresh cabbage for the recipe it should be crispy and light. It is better to cut out thick veins. Finely chop the selected leaves. Can be used special knives for cabbage or an electric shredder. Then transfer the cabbage straws to the pan. We bet on slow fire plate and close the lid. There is no need to stir now. Vegetables will give a lot of juice. After 5-7 minutes, when the cabbage has settled, stir and simmer over low heat for 15 minutes. Mix again. Simmer for another 20 minutes. The entire extinguishing process should take place under closed or almost closed lid. This way there will be more vitamins in the vegetables and vegetable juice will not boil until they are completely cooked. Now you can start sterilizing jars and lids in boiling water or in a hot oven.

Finely chop the greens taken for cooking and place them in stewed vegetables. Cabbage soup in jars for the winter will taste more pleasant with spicy herbs. Now let's taste the preparation. If you don't have enough salt for your taste, now is the time to add it. We also use the taste to determine whether the cabbage is ready. It should be soft, like solyanka. Then add vinegar and stir without interrupting the simmering.

Teaser network

We store jars in cool place with fixed temperature.

Hello! Today we will be preparing for the winter. We prepare delicious seasonings for 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 seasoning in almost all dishes.

Menu:

Delicious dressing for vegetable soups for the winter

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

You can store this 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 piece
• vegetable oil - a little more than 0.5 cups
• salt -

Preparation:

Grind all vegetables separately through a meat grinder. Scroll through the tomatoes along with the skins and seeds.

Transfer the tomatoes to the pan

Then add carrots and parsley to the tomatoes. Don't forget to stir lightly.

Add onion, bell pepper. Don't forget to stir constantly.

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

Cook without vinegar and without sugar. We do not add garlic. Ready dressing pour into sterilized small jars. I take 1 liter jars.

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

It should be 6 liter jars refills.

Bon appetit!

No-cook soup dressing recipe for the winter

Today I want to offer you a simple recipe for dressing for soup without cooking. It couldn't be simpler. The dressing is very aromatic and very, very tasty. You can put it in the stew, wherever you want. You can add fresh dressing to first courses without frying. .

We make the dressing strictly according to the recipe

Ingredients:

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

Preparation:

1. Wash, peel and cut all the vegetables into cubes (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. We will need 1 kg of salt. large, stone In our preparation, everything is fresh, nothing is cooked. Salt is a preservative. The dish that we will prepare in the future does not need to be salted.
5. We cut everything up, sprinkled it with salt, and mixed everything well with a spoon. under no circumstances use your hands.
6. Let this mixture of vegetables and herbs sit for 30 minutes. This will give you everything large number juice
7. As soon as the vegetables give juice. We put our preparation into sterilized jars of the size that is convenient for you to use. Cover with plastic lids and put in the refrigerator.
8. Our gas station is ready. Bon appetit!

A very tasty dressing for soups and borscht for the winter Video

Bon appetit!

In winter it is difficult to buy quality tomatoes and sweet pepper, and they are not cheap, so in the summer, when the markets are overflowing with vegetables, we make sure to prepare various salads, sauces, dressings and caviar for future use.

For today's refueling we will need ripe tomatoes and aromatic sweet pepper. It is with them that cabbage soup becomes tasty and home-made. After cooking meat broth (for example, from chicken), you can add potatoes, cabbage and a portion canned dressing. At this point, cooking cabbage soup can be considered complete. As you can see, there is no need to mess with carrots, tomatoes, onions and peppers.

If you grow your own vegetables in the garden, then dressing from homemade tomatoes and peppers is a real godsend, because the first courses become so fragrant that you will lick your fingers. In general, you will have to work a little in the summer in order to relax in the winter and enjoy rich and homemade cabbage soup, but this can only be beneficial!

Required Products:

• 500 grams of carrots,
• 1 kg tomato,
• 200 grams of sweet pepper,
• 200 grams of onions,
• 20 grams of sugar,
• 40 grams of salt,
• 40 grams of vegetable oil,
• 40 grams of table vinegar (9%).

How to prepare dressing for cabbage soup

We immediately peel and rinse the vegetables. Peel the skins of carrots and onions, and remove all the internal seeds from sweet peppers. Cut the onion and pepper into small cubes, and three carrots using a grater.

Grind the tomatoes in a blender (or meat grinder) until pureed.

Stew carrots, onions and peppers with butter, salt and sugar. Cook for 15 minutes and simmer, stirring occasionally, so that the vegetables do not burn to the bottom of the dish.

Add tomato puree and juice to the vegetables, table vinegar and simmer everything together for another 15 minutes. Sometimes stir with a spoon so that the vegetables at the bottom do not burn.

Place the prepared dressing into sterile washed and steamed jars.

We seal with lids and place under the “fur coat”. “Fur coat” is an ordinary warm blanket or blanket, under which the rolls slowly cool down, undergo additional sterilization, which means they will be stored in winter without problems.

When the jars of cabbage soup dressing have cooled completely, we send them to a place of honor in the pantry. In winter, we add it to cabbage soup or simply eat it with fresh toast, spreading it with a spoon like caviar. Bon Appetite!

Cabbage soup dressing for the winter recipe is very tasty

With such a dressing, preparing delicious and - a couple of trifles. A thrifty housewife never wastes anything. Any substandard material is used, which is a pity to throw away and cannot be stored. However, the vegetables must not be rotten, ripe, or green. And a multi-cooker assistant can make the dressing tasty and aromatic. Vegetables are stewed in own juice without adding any other liquid. This preparation will save not only your budget, but also time.

Dressing for cabbage soup in a slow cooker

• Fresh white cabbage – 1 kg
• Fresh carrots – 250 g
• Ripe red tomatoes – 250 g
• Onion – 250 g
• Refined sunflower oil – 75 ml
• Acetic acid – 0.5 teaspoon
• Granulated sugar – 0.5 tbsp. spoons
• Salt – 1 tbsp. spoon
• Parsley – 0.5 bunch

Preparation time– 15 minutes

Cooking time– 120 minutes

Exit– 1.7 l

Multicooker PHILIPS HD3036

Prepare everything necessary ingredients. Peel the cabbage from the top green and damaged leaves and chop into thin strips.

Wash the carrots, peel, rinse and grate on a coarse grater.

Peel the onions and chop finely.

Wash the tomatoes, cut out the junction with the stalk, and make a shallow cross-shaped cut in the skin on the opposite side. Place the fruits in boiling water for 12–14 seconds and, when the skin comes off, immediately rinse the tomatoes with cold water and remove the skin. Cut the tomatoes into slices, place in a blender bowl and puree.

Transfer the puree into a multicooker bowl, add butter, sugar and salt.

Insert the bowl into the multicooker body, close the lid, use the “Menu” button to select the “Stew” mode, set the time to 1.5 hours and press the “Start” button. As soon as the tomato mixture boils, add cabbage, carrots and onions to the bowl. Dressing for cabbage soup for the winter, the recipe is very tasty with cabbage, almost ready.

Mix everything and cook for 1 hour 45 minutes.

Wash the parsley in running water, dry and finely chop.

Add acetic acid and parsley 5 minutes before the end of cooking.

Cook the dressing until the sound signal signals the end of the program.

Place the finished dressing in sterilized 0.5 liter jars.

Seal the jars with boiled canning lids. Store in a cool place.

Dressing for cabbage soup for the winter in a slow cooker turns out to be very aromatic and tasty, so it will always help out when you need to quickly prepare lunch.

Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this. It is prepared simply and stored for quite a long time in a cold place.

INGREDIENTS

• Tomatoes 1 Kilogram
• Garlic 5 cloves
• Salt and pepper To taste

1. Tomatoes in the form of fruit juice are not only an excellent dressing, but also an excellent antioxidant. By adding spices, pepper and salt, as well as garlic or bell pepper, you will get an irreplaceable product. So, to prepare the dressing, take ripe tomatoes and salt. Wash them thoroughly.

2. Pay attention to the fruits - they should not be spoiled or show signs of rot. I usually buy the “Slivka” variety for fruit drinks, because these tomatoes have a lot of pulp - this is just what you need.

3. Cut the tomatoes lengthwise into two parts and be sure to cut out the place where the stalk attaches. Now they should be ground through a meat grinder, and the resulting mass should be poured into a saucepan. Bring to a boil and simmer over low heat for no more than 35 minutes. A few minutes before cooking, add salt.

4. Hot fruit juice should be poured into sterilized jars and rolled up. I usually turn it upside down and wrap it up. So they cost one day. It is better to store the dressing in the cellar, but it also keeps well in the pantry. From three kilograms of tomatoes I get 6 0.5 liter jars.

Tomato dressing for the winter - step by step recipe from photo to

Tomato dressing for soup and borscht for the winter

All summer residents in the summer and autumn are engaged in seaming for the winter different vegetables fruits and berries. I have already made pickled cucumbers, tomatoes in my own juice, squash caviar and other preparations. And now I’ll show you one of the latest preserves - this is a dressing for borscht and tomato and pepper soup for the winter. Simple enough, but delicious recipe. This dressing can be used not only in soups and borscht, but also as a sauce for main courses. Below I describe step by step the entire preparation procedure.

The number of tomatoes depends on how much dressing you will add. Therefore, the ratio of tomatoes and green peppers is always different. Here you must decide for yourself how much you need.

I rolled 11 liter cans, it turned out 10 liters of tomato dressing. It took me 20 large green peppers and 7-8 bunches of greenery.

Only ripe tomatoes are suitable for tomato dressing - even a small amount of unripe fruits will worsen its quality. And crumpled, but ripe fruits and even halves are quite suitable for this purpose.

Tomato dressing for soup and borscht for the winter - recipe with photo:

1. Take tomatoes and cut them large slices and grind in a meat grinder (you can use a juicer, a food processor, i.e. the device that you have or is convenient for you). You can peel the tomatoes before grinding, but I don’t peel them and put them through a meat grinder along with the peel. Grind the hot peppers together with the tomatoes. We put all this on low heat until thickened.

2. Then prepare pepper and herbs (dill, parsley). After removing the stalk, cut the pepper into large cubes, rinse the greens thoroughly, dry them and chop finely. All these ingredients will fill our tomato dressing for soup and borscht taste, aroma, spice.

3. After about an hour of boiling, add bell peppers and herbs to the tomato. Then add salt and sugar to taste.

4. Meanwhile, prepare the jars, wash them thoroughly, scald them with boiling water, and dry them. The lids also need to be boiled.

5. After the tomato and pepper dressing thickens and the foam disappears, pour it into jars and seal it for the winter.

To cool, turn the jars upside down and wrap them in a blanket. I use this aromatic tomato dressing both for soup and borscht and for side dishes. And my family can eat a liter jar of tomato dressing in one sitting.

Tomato dressing for soup and borscht for the winter - recipe with photo

Dressing for borscht from tomatoes and sweet peppers

Cooking time: Not specified

– 2 large bell peppers.

Wash the tomatoes and turn them into juice.

Pour the resulting tomato mixture into a saucepan (preferably stainless steel) and put on fire. While the tomato is cooking (it should boil for 10 minutes), let's prepare the pepper.

We clean it from seeds and cut it into small strips.

Pour into the boiled tomato and cook for another 10 minutes.

Immediately pour into sterilized hot jars and seal with washed and boiled lids. Turn upside down for 15-20 minutes.

Tomato borscht dressing for the winter

Tomato dressing for the winter

It's no secret that seaming allows you to seriously save time. In winter it gets dark early, so many people return from work at dusk. When you come home, you just want to quickly relax. If you have suitable preservation, preparing dinner becomes much easier.

One of the most popular dressings is tomato dressing for the winter. Let's remember that tomatoes don't lose useful substances during heat treatment and preserve them more.

• ripe tomatoes of autumn varieties, dense red or pink - 3 kg;
• white rock salt without additives – 1 tbsp. spoon;
• garlic – 2-3 cloves;
• chili pepper or ground hot red pepper – 1 pod or ¼ teaspoon;
• ground black pepper - to taste;
• celery stalks – 2-4 pcs.

We wash the tomatoes, cutting out parts near the stem. Grind our tomatoes and celery in a meat grinder, add salt, pepper and cook over low heat. How long to cook the dressing depends on what you want to get: the sauce can be left quite liquid, but the dressing for cabbage soup for the winter made from tomatoes is usually thicker. As soon as it has boiled down enough, transfer it to sterilized jars and roll it up. As you can see, making tomato dressing for the winter is very simple.

Dressing with onions

If you want to make a delicious dressing for tomato soup for the winter, you will have to work a little longer.

• onions or white salad onions – 1 kg;
• medium-sized sweet carrots – 1 kg;
• red sweet pepper, paprika or bell pepper – 2 kg;
• dense red autumn tomatoes – 4 kg;
• white rock or sea salt - 2 tbsp. spoons;
• parsley, dill, basil and celery - 1 large bunch;
• hot pepper and garlic - to taste and desire;
• Unrefined, odorless sunflower oil – 1 cup.

We clean the onion and chop it as finely as possible, peel the carrots and chop them coarse grater. Wash the peppers and tomatoes and cut them in half. We clean out the seeds and membranes of peppers, and cut off parts near the stalk of tomatoes. Grind in a meat grinder. Heat the oil in a cauldron or thick-bottomed saucepan, fry the onions and carrots until soft, add the mixture of tomatoes and peppers and cook, stirring, for about a quarter of an hour. If we want soup dressing The winter tomato turned out thicker, so we boil it longer. Salt, pepper, add finely chopped herbs. If desired, season with garlic passed through a press and hot pepper. Let's roll up.

It often happens that the tomatoes on the bushes do not have time to ripen. The question arises, where to put a large number of green tomatoes. Another recipe will help us out - dressing from green tomatoes and cabbage for the winter.

• green oblong tomatoes – 2 kg;
• white cabbage - 1 large fork;
• orange carrots, sweet – 400 g;
• regular table salt without additives – 100 g;
• white domestic granulated sugar – 100 g;
• greens - to taste;
• pepper sweet pea– 1 tbsp. spoon;
• vinegar 6% white – ½ cup;
• purified prepared water – 2.5 l.

Shred cabbage and grate carrots to prepare vegetables in Korean style. Wash the tomatoes and cut them into half rings, add herbs - dill, parsley. Mix well and pack tightly into jars. Place pepper, salt and sugar in boiling water. After a couple of minutes, pour in the vinegar and pour the boiling marinade over our dressing. Let it sit under the lid for about a quarter of an hour, drain the brine, boil it, fill it again and roll it up. Makes a delicious soup or borscht dressing for the winter, these dishes are unthinkable without tomatoes. However, this canned food can be served in winter as a salad or as a side dish for meat or fish.

Tomato dressing for the winter