Dressing with peppers, onions and carrots for the winter. Vegetable dressing for soup for the winter: recipes with photos

The cold weather is approaching, and housewives are rushing to process the last vegetables from their gardens, and in stores, with the onset of cold weather, prices for vegetables are creeping up. It is very convenient to stock up on some semi-finished products for the winter, with the help of which you will save your time during the cold season and prepare a delicious and quick lunch for your family.

I suggest preparing a soup dressing for the winter without cooking. Since all the vegetables in this dressing are used raw, salt will serve as a preservative, thanks to which the dressing will last for quite a long time. It should be added to dishes in small quantities so as not to oversalt. I weighed all vegetables in their peeled form. This amount is enough for 1.2 liters of refill.

To prepare soup dressing for the winter without cooking, prepare all the vegetables on the list and salt.

Cut the tomatoes into 4 parts, remove the pulp and seeds. The pulp can be used to make salad or squeezed into juice for gravy or sauce.

Cut the dense part of the tomatoes into small cubes. Remove seeds from the bell pepper and cut into cubes. Peel the onions, chop and add to the tomatoes and peppers.

Peel the carrots and grate them on a coarse grater. Finely chop the parsley. Combine carrots and parsley with other vegetables.

Then add salt to the vegetables. I used coarse sea salt. Mix the vegetables with salt and place tightly in prepared sterile jars. During the installation process, you need to drain the released liquid as much as possible. When the jars are filled, you should also add a small layer of salt on top to better preserve the dressing.

Close the jars with nylon or screw caps and put them in the refrigerator for storage. Soup dressing for the winter without cooking is ready! With the onset of cold weather, use refills as needed.

Enjoy your preparations!

Any housewife knows that in the “OFF season” the cost of vegetable dishes, for example borscht, will increase. And you still need to look for the right products. The solution to the problem was canning soup preparations. And when a solution is found, the imagination can no longer be stopped. Winter preparations for soups and borscht can be prepared in any way you like: canned, salted, frozen, etc. Below are recipes for several options for preparations that save time and money. Agree – these are important positions.

A few hours spent in the autumn will result in a calm life for the whole winter. Having spent time on canning soup preparations once, in winter you can calmly, without straining, cook soup at the right time in a matter of minutes. This recipe can be considered basic - it is an excellent base for many soups.

What you will need:

carrots - 1.0 kg;
tomatoes - 1.0 kg;
onion - turnip - 1.0 kg;
fresh dill - 0.3 kg;
fresh parsley - 0.3 kg;
celery (root) - 0.3 kg;
bell pepper - 0.3 kg;
clove peppers - 10 peas;
salt - 1.0 kg.

Preparation

Wash the vegetables.
Peel carrots, onions, celery root. Remove the stems from dill and parsley, and remove the stem, seeds and internal membranes from bell peppers;
Grate or finely chop carrots and celery root;
Cut the tomatoes into slices;
Cut the onion into thin strips;
Chop the greens (no need to chop them);
Cut the bell pepper into rings of medium thickness;
Place all prepared, processed, chopped vegetables into a previously prepared large plastic container, add both types of pepper, mix thoroughly;
Pour into a container, mix all ingredients again;
Place the resulting vegetable mixture into pre-sterilized glass jars, compact as tightly as possible, and seal with well-washed plastic lids.

This preparation is stored at room temperature or in the refrigerator. Not subject to spoilage, at least until spring - tested experimentally. But. The thing is that harvesting rarely survives until spring. Therefore, it is recommended to make more of it. Bon appetit!

A universal preparation suitable for various soups. It is prepared quite simply and quickly. The range of products is minimal.

What you will need:

bell pepper - 3.0 kg;
hot pepper - 0.1 kg;
dill (greens) - 0.1 kg;
refined vegetable oil - 0.2 ml
salt - 0.5 kg;
black peppercorns - 10 peas;
clove peppers - 5 peas.

Preparation

Wash the bell pepper, remove the stem, seeds and internal membranes. Cut as desired. Grind with a blender or grind in a meat grinder. Transfer to a wide plastic bowl. Add salt and pepper. Mix. The salt should dissolve completely.

A recipe for a delicious borscht dressing for the winter, which will help you prepare delicious borscht in a matter of minutes,

Prepare medium-sized glass containers. Wash and dry them completely. Place the prepared dressing in the container, compacting it, leaving 2 centimeters on top. Pour vegetable oil on top of the vegetables in a 1-centimeter layer. Seal with pre-washed plastic caps. Store the product in the refrigerator.

Freezing, as a way of preparing soup dressings for the winter, has long proven its right to exist. Why not? Frozen products do not lose their taste, do not spoil, and can be stored in any container. How to properly freeze future soup?

What you will need:

red onion - 1.0 kg;
carrots - 1.0 kg;
bell pepper (“traffic light”) - 1.0 kg;
fresh tomatoes - 1.0 kg;
parsley (greens) - 0.2 kg;
dill (greens) - 0.2 kg;
black peppercorns - 20 peas;
salt - 0.5 kg

Preparation

Wash and peel the red onion, pepper and carrots.
Cut the onion into slices, peppers and carrots into half-straws;
Wash the tomatoes and cut into large slices;
Wash the greens thoroughly, remove the stems, dry on a kitchen towel, finely chop;
Mix all processed and chopped ingredients in a wide container. Place the workpiece in plastic packaging bags and give it a “tube” shape.

In this form it is convenient to store the workpiece in the freezer, because it is easy and simple to break off as much as you need to prepare the soup. It is inconvenient to store in plastic trays - they take up a lot of space. And it is much more difficult to remove the required amount from such a tray than from a bag;

When preparing soup, add the freezer a couple of minutes before the end. You can also use it in preparing main courses.

Preparations without cooking or freezing are clear and simple. But there are ways to preserve blanks that take more time. It is difficult to compare the first and second. All options are good in their own way. The choice is yours. Below is a recipe for one of the best preparations for soups and borscht without cabbage.

What you will need:

beets - 2.0 kg;
onion - 0.5 kg;
red bell pepper - 0.5 kg;
carrots - 0.5 kg;
tomato juice - 0.5 l;
hot chilli pepper - 1 pc.;
garlic - 3 cloves;
vinegar 3% - 60 ml;
sunflower oil - 1 cup;
granulated sugar - 100 gr.;
salt - 100 g.

Preparation

Wash, peel and chop all the vegetables specified in the recipe.
Grind the chopped vegetables through a meat grinder. Place them in a deep saucepan;
Pour vegetable oil into the vegetable mass, add granulated sugar, salt, and vinegar. Move the saucepan to the stove over moderate heat for 20 minutes;
When the vegetables are ready, transfer them to previously prepared, thoroughly washed and dried glass containers. You need to put the dressing “under the neck”. After this, seal the containers with plastic lids.

This dressing for soups and borscht can be stored for a long time. You can use it as an additive to main courses, and even as a “spread” on sandwiches. Bon appetit!

There are many ways to make your first dish more flavorful and tasty. 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 lot of water. Preparing 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 don’t use to improve the taste of the finished dish! But the best option is a pre-prepared soup dressing. You just need to add it to the pan in the last minutes of cooking, and you can be calm about the end result. All gas stations are usually divided into two categories:

1. Those that are made during cooking simultaneously with the dish itself.

2. Mixtures prepared for future use.

Any housewife 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, seasoning the soup significantly reduces the time it takes to prepare it. All you have to do is open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

In order to always have on hand the necessary components for a particular dish, they must be prepared in advance and then sent for storage. This can be done in different ways: drying, freezing or canning. Soup dressing in this case is no exception. Many people 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 broth, but a real feast of taste. Such additives usually include those products without which a hot dish is simply unimaginable. There are greens and some vegetables such as carrots, sweet peppers or tomatoes. All you have to do is collect these products together in a certain ratio, chop them, package them in plastic bags and put them 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 base composition.

Frozen aromas

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

Everything is done extremely simply:

All products must be washed.
Then they should be cut with a knife, and the carrots should be chopped using a coarse grater.
Add salt and mix well.
Place the mixture in a container or jar, cover with a lid and place in the refrigerator.

This soup dressing for the winter will be a real find on cold days. When it’s frosty outside, it’s nice to see a plate of steaming, aromatic borscht on the table, for example.

A matter of taste

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

Not a single good soup can do without these products. To avoid running around shopping later, you can do everything in advance:

Peel the carrots and peel the onions.
After this, chop the products. They should be the same shape as they are used to seeing in a pan.
Sprinkle everything with salt. In this case, it will not only be an additive, but also a necessary preservative.
Then put the mixture into prepared jars with screw caps. They are very convenient for repeated use.

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

Juicy supplement

Vegetable is most often 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 will still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. To do this you need to take:

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

Everything needs to be done as follows:

Wash the vegetables.
After this, they need to be cut: onions and pepper pulp into cubes, carrots into strips (you can simply grate them), and tomatoes into slices, having previously peeled them. It is better to pass the garlic through a press.
First fry the carrots and onions in separate pans and then transfer them to a deep saucepan.
Add pepper and tomatoes there too. Bring the mixture to a boil and simmer for 30 minutes.
Add salt and garlic and continue cooking for another ten minutes.

After this, the vegetable dressing for the soup for the winter will be completely ready. All that remains is to package it and roll it 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 either universal or designed 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 an excellent 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:

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

At the right time, all that remains is to boil water and lightly cook the chopped potatoes in it. The gas station will do the rest itself.

Delicious borscht

Everyone is used to the fact that refueling is just an addition. But this is not entirely true. A flavorful mixture, for example, can be the real basis for a good borscht. Here you need a special seasoning for soup for the winter. It will be more convenient and clearer to prepare it with a photo. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onions and sweet peppers, 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 greenery (dill and parsley).

You need to prepare this mixture gradually:

It is better to use a grater to chop beets. The rest of the vegetables can be chopped or ground as desired using a meat grinder. To save energy, some people use a blender.
Place all ingredients except garlic in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
Squeeze the garlic into the mixture and leave the pan on the stove for another 10 minutes.
Place the hot mass into pre-sterilized jars and roll up.

From this quantity of products you should get two and a half liters of dressing.

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. It's not difficult to do. You just need 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:

First you need to blend the peppers, garlic and tomatoes in a blender.
Then the mixture must be salted, poured into a saucepan and put on fire.
Boil the mass until it is reduced by half. It all depends on the desired thickness of the sauce.
Add the remaining ingredients and mix well.
Pour the hot mixture into the prepared container and seal.

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