Tomato, onion and pepper dressing. very tasty and unusual dressing

This type The difference between preparations is that it helps you save time throughout the year that you spend on preparing main dishes, and is also very economical in terms of finances. It saves time and is also ideal for cooking variety of dishes.

To make such a workpiece, it is best to use only fresh vegetables, collected on the site, or purchased during their season. Do not take vegetables that have begun to spoil. Even if you remove the damaged part, they will still spoil the workpiece.

Having selected the ingredients you need, be sure to prepare them in advance by washing and, if necessary, peeling them.

Also, you should not use iodized salt, because she just might ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then it will be even easier to cook later, but the taste of the prepared dish will be slightly different. It tastes best if you add potatoes before preparing the first dish.

If according to the recipe you are going to add tomatoes to your preparation, then be sure to remove the peel from them before starting, then the taste will be much better and it will not interfere with the finished dish.

If the recipe includes heat treatment, then as soon as the time is up, the workpiece is immediately transferred hot into containers and closed. After which it is cooled and sent for storage.

The blanks are crushed without heat treatment and, after thoroughly mixing all the ingredients, they are placed in containers and put away for storage.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

First, prepare the onions and garlic by peeling them and rinsing them in cold water. Cut the onion heads into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

Tomatoes in in this case must be used without the top peel, which can only spoil the taste of the product.

Therefore, remove it in advance by treating them with boiling water, and then grind them to a puree using any method convenient for you. After that, send them to the frying pan, adding ground pepper and paprika and cutting into thin slices hot pepper. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

Celery and carrots are best cut into small pieces large pieces, and then send to the rest of the mass for 15 minutes on the same fire.

The last step in preparation is to add the shredded cabbage, as well as the remaining spices. All together should be kept on the stove for another 20 minutes.

When laying out the prepared containers, be sure to add the heated liquid from the top to the edges of the necks. vegetable oil, but it should not be more than 2 tbsp. l. for each. After which the containers should be further sterilized in a pan of water for 15 minutes.

easy to prepare and very tasty dressing

Is different this workpiece the fact that during its manufacture it does not need to be subjected to heat treatment. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

3 kg sweet pepper
500 g garlic
500 g hot pepper
300 g parsley
Half a glass of table salt

The first step is to thoroughly rinse and clean the prepared ingredients. At the same time, the seeds and core should not be removed from hot peppers.

After this, grind everything using a meat grinder and immediately place it in prepared containers.

simple and universal refilling

This preparation is suitable for preparing absolutely all types of first and second courses. Its main ingredients are onions, carrots and spices. To make it, prepare:

1 kg fresh carrots
500 grams of onion
2 tbsp. l. table vinegar
4 peppercorns
2 laurel leaves
1 tsp. table salt

Chop the prepared and peeled vegetables into small pieces and simmer in a frying pan with a small amount of water for half an hour. Then add the spices, add vinegar last and place in prepared containers.

very tasty and unusual dressing

This preparation can become a real decoration for the first course. To do this, prepare:

Chop the prepared and peeled vegetables. Shred the cabbage, cut the apples and tomatoes into small cubes. Grind the carrots using a grater, and the pepper and onion into half rings.

Transfer everything except the vinegar into a container and simmer for half an hour. Add the essence as the last ingredient at the end, then place it hot in storage containers.

incredibly tasty preparation for borscht, video

Vegetable soup dressing for winter

salty vegetable dressing

Thanks to great content salt, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

500 g tomatoes
500 g carrots
500 g sweet pepper
500 grams of onion
300 g parsley
500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Chop the carrots coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

green and very healthy dressing

For this preparation, prepare:

2 kg sweet pepper
500 g carrots
150 g garlic
2 parsley roots
200 g parsley tops
2 celery roots
200 g celery greens
1 hot pepper
100 ml vinegar essence
2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise it will simply disappear. To do this, prepare:

1 kg tomatoes
300 grams of onion
300 g sweet pepper
300 g carrots
Greens optional
Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

video recipe for classic dressing

Green Soup Dressing

pickled greens

1 kg of greens to taste (parsley, dill, green onions, celery)
Glass of salt

Chop the washed and dried greens and mix well with salt in a deep bowl. After this, immediately place it in prepared storage containers.

herb dressing with butter

To start cooking, prepare:

1 kg of washed greens (parsley, dill)
Glass of water
2 tbsp vinegar essence
Art. l. table salt
50 ml refined oil

Immediately place finely chopped greens into prepared storage containers. At this time, mix water with essence and salt and bring to a boil. After it has cooled to a warm state, pour it into containers with herbs and let it brew for 15 minutes. Pour the last ingredient into the oil and then close it immediately.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

3 kg of fresh late-ripening tomato varieties
1 tbsp. l. regular salt
3 garlic cloves
1 pod hot pepper
3 celery stalks
Ground pepper to taste

Grind the prepared fruits and herbs to a puree and place in containers on the fire, mixing with spices. After 40 minutes, while hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Soup dressing without vinegar

preparation with onions and spices

For this recipe you don't need vinegar, but store it in finished form You can not only in the refrigerator. For this recipe prepare:

4 kg fresh tomatoes
1 kg onion
1 kg carrots
2 kg sweet pepper
2 tbsp. l. rock salt
A large bunch of herbs to taste (dill, parsley, celery)
Ground pepper optional
Garlic head
1 tbsp refined oil

Chop onions and carrots according to your preferences. Grind all other peeled fruits to a puree.

Prepare the frying in a thick-bottomed container, then pour in vegetable mixture and add spices. Stirring, let cook for 20 minutes and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pcs sweet pepper
1 head of garlic
Salt and ground pepper to taste

After cleaning, finely chop all the ingredients until pureed, then send to simmer for half an hour over the fire. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Fans of mushroom picking will certainly really like this type of preparation. It is ideal for both first courses and as an appetizer. For this preparation, take:

2 kg fresh mushrooms
500 g peeled carrots
500 grams of onion
Refined oil
6 peppercorns
Table salt, as well as greens if desired

First, boil the peeled mushrooms for 20 minutes. At this time, prepare the fried onions and carrots. Chop the prepared mushrooms and mix with roasting and spices. Ready mass Place in containers and store.

mushrooms with vegetables

For this recipe prepare:

Pour a glass of water, essence and oil into the finely shredded cabbage, then simmer for half an hour. After that add there tomato paste, salt, bay leaves and granulated sugar. Leave for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. After that, fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

2 kg peas
1 kg fresh carrots
1 kg onion
2 kg sweet pepper
3.5 l tomato juice
1 tbsp granulated sugar
500 ml refined oil
4 tbsp. l. rock salt

In a separate container, boil the peas until ready. At this time, prepare the frying, and after it fry the chopped pepper. When everything is ready, mix all ingredients in a large enamel container and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into prepared containers.

universal blank

Sorrel for soup for the winter

green blank

For this type of preparation you will need vegetable tops, which will become great addition ready dish. To start cooking, take:

300 g green carrots
300 g beet greens
300 g sorrel
100 g dill
2 tbsp. l rock salt
1 tbsp. water

Mix washed and chopped greens with hot salty water and boil for 5 minutes on fire, then immediately send it into sterilized containers.

preparation for green cabbage soup

Prepare:

500 g sorrel
500 g green onions
250 g dill
75 g table salt

For this preparation, chop the washed greens and then dry them in a convenient way. After the required time, mix with salt and place in containers for storage.

Winter soups in jars recipes

delicious rassolnik with pearl barley

Take:

500 g cooked pearl barley
1 kg onion
1 kg carrots
3 kg fresh fruits cucumbers
1.5 kg of tomato fruits
100 ml water
100 ml refined oil
100 ml vinegar essence
2 tbsp. l. rock salt
4 tbsp. l. granulated sugar

Prepare juice with pulp from fresh tomatoes and mix with water and place on fire until boiling. Finely chop the remaining vegetables as desired and add to the container with juice. Add salt and sugar, barley and leave for half an hour. Lastly, pour in the essence and pour into containers for storage.

cabbage soup

Pea soup for the winter

green pea soup in jars

Prepare:

Chop fresh vegetables and sauté until soft. Then add the rest of the ingredients and simmer for half an hour. Pour in the essence and pour hot into storage containers.

Soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a frying pan. At this time, grind the remaining vegetables, except greens, to a puree. The parsley must be finely chopped. Roast the nuts and also crush them into a fine paste.

Mix the prepared vegetables with spices, except for the essence, and pour into a deep enamel container. Simmer them for 40 minutes. Then pour in the essence, hold on fire for 5 minutes and pour into storage containers.

Vegetable soups for the winter

Winter dressing for soup in the freezer

Pickling, pickling and fermenting vegetables for the winter is a traditional activity for all housewives in the summer season. How to prepare seasonings for soups for the winter with photos, step by step, see and read on.

Preparations for the winter: seasonings for soups

Vegetable preparations are good as appetizers and in the form of salads. I suggest moving away from the topic a little and preparing a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for borscht dressing for the winter

Ingredients:

• 4 kg beets
• 2 kg tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 tbsp. Sahara
• 3 tbsp. l. salt
• basil, dill, coriander, celery, garlic, onion

Cooking method:

1. Grate the beets on a fine grater.

2. Onion cut into cubes.

3. Grate the carrots on a medium grater.

4. Scald the tomatoes with boiling water, prick them with toothpicks and remove the skin.

5. Cut the tomatoes into slices. You can grind it with a blender.

6. Peel the garlic and cut into strips.

7. In a saucepan, fry onions and carrots in vegetable oil.

8. Chop the greens.

9. Place the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes low heat. Place the fried carrots and onions into the pan.

11. Add salt and sugar. To stir thoroughly. Place garlic in the dressing and add a little water to prevent it from burning. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes until the beets are ready. Add greens, stir and remove from heat.

12. Wash the jars thoroughly with baking soda. Scald the jars with boiling water. Sterilize jars and lids.

13. Fill the jars with dressing.

14. Pour 1 tsp on top. calcined vegetable oil or table vinegar 3%. Roll up the cans with sterile lids, turn upside down and cover with a blanket.

15. Store cooled jars in a cool place.

It is better to store the borscht dressing in the cellar or refrigerator.

Frequent soups on the Russian menu are cabbage soup, borscht and rassolnik. Borscht dressing We've prepared for the winter, let's start dressing the cabbage soup.

Recipe for cabbage soup dressing

Ingredients:

• 2 kg cabbage
• 0.5 kg tomatoes
• 1 kg carrots
• 0.5 kg onions
• 0.5 tbsp. Sahara
• 0.5 tbsp. table bite 9%
• 100 ml vegetable oil
• 2 tbsp. l.
• with Olya
• peppercorns - 10 pcs.
• Bay leaf

Cooking method:

1. caraway or dill seeds
2. Chop the cabbage into thin strips.
3. Cut the tomatoes into cubes.
4. Peel and chop the onion.
5. Grate the carrots on a medium grater.
6. Combine vegetables in a saucepan.
7. Salt and season with sugar.
8. Pour in vegetable oil.
9. Place the pan with the dressing on the stove. Simmer the dressing for about 3
10. 5 minutes.
11. Pour vinegar into the dressing, add seasonings and stir.
12. Boil the dressing and pour into sterilized jars. Roll up the jars, turn them over and wrap them until they cool. Store the dressing in.

cool place The pickle dressing is prepared immediately with rice or pearl barley. It turns out practically ready soup

. Just add water!

Ingredients:

• Pickle Dressing Recipe
• 0.5 kg carrots
• 0.5 kg onions
• 1.5 kg cucumbers
• 1 tbsp. rice or pearl barley
• 300 gr. tomato paste
• 100 gr. Sahara
• 125 ml vegetable oil
• 50 ml vinegar 9%

Cooking method:

1. 2 tbsp. l. salt
2. Cut the cucumbers into long strips, then into slices.
3. Grate the carrots.
4. Cut the onion into half rings.
5. Boil rice or pearl barley until half cooked.
6. Place the prepared vegetables and rice into the pan.
7. Add vegetable oil, tomato paste, sugar and salt.
8. Stir and simmer over low heat for about 30 minutes.
9. Pour in vinegar and boil the dressing.
10. Sterilize jars.
11. Fill the jars with dressing and roll up.

Cool jars to room temperature. Store in a cool place.

For another recipe for soup dressing for the winter, watch the video recipe.

Video recipe Soup dressing for the winter

Cook with pleasure and be healthy!

Always yours Alena Tereshina.
If desired, you can add parsley or celery root to the vegetable dressing, and it is better to store fresh herbs (dill, parsley, celery) frozen.

Dressing for borscht "Torchin at home"

2:4

Ingredients:
Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3.After the vegetables for our dressing have been cooked, put it in jars and enjoy the wonderful taste! I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.

2:4

Dressing for borscht for the winter

Ingredients:
3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Prepare products:
1. Place jars for sterilization.
2. Peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.”
3. Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable.
4. Peel the onions.

1. Grate the beets on a coarse grater.
2. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from beets and especially valuable qualities Doesn't add any flavor to borscht.
3. Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic.
4. Cut the tomatoes into small cubes or punch them with a blender.
The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise. Pour boiling water over for 10 seconds and transfer to cold water at the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.

Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And frying - over high heat until golden brown crust. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, beets, then tomatoes and continue sautéing.

Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we need to not overdo it citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Then, transfer the borscht dressing into a pasteurized jar and close it with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

3:4

Universal vegetable dressing

This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150g.

Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel the carrots, rinse and grate on a coarse grater
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready to add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready, add vinegar and mix well.
Post next ready-made dressing into sterile jars, place them on the lids, and wrap them.
Yield: 12 half-liter jars.
Bon appetit.

Vitamin filling

This dressing can be used in winter for first and second courses.

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars refills.

Vegetable soup dressing

This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter;)
The amount of vegetables can be changed, the main thing is to comply salt balance.
Well, the greens can be any kind you like.
You can also chop celery and spicy fresh pepper.

Products:
1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens.

Step 2: Now you need to mix it all. To make mixing easier, I put half the ingredients except the tomatoes and half the salt into a bowl and mix gently. “Have you washed your hands?” mix with your hands!

Step 3: Add tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them.

Step 4: Place the rest of the vegetables and salt into the bowl and mix thoroughly again. Taste for salt - it should be very salty;)

Step 5: Wash the jars hot water, wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

6:4

Recipe for making pickle soup for the winter

You will need:

1.5 kg fresh cucumbers,

500 g of onions and carrots,

300 g tomato paste,

250 g pearl barley/rice,

125 ml vegetable oil,

100 g sugar,

50 ml vinegar,

2 tbsp. salt.

Preparation:
How to make a preparation for pickle. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil until almost done pearl barley/rice. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

7:4

Dressing for borscht and soup for the winter

We will need:
Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:
Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we’re cooking. universal refill both for soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

Recipe for borscht dressing for the winter

Ingredients:
3 kg of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, cut into thin strips, Bell pepper and onion, simmer for 15 minutes over medium heat. Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste.

9:4

Winter dressing for borscht with cabbage

Many housewives prefer to prepare preparations for soups. After all, in summer time it's much easier to buy everything necessary products, and you get ready dish, which will suffice to add to hot broth and the borscht will be ready within a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beetroot - 1 kg; ·
Sweet pepper - 1 kg; ·
Carrots - 700 grams; ·
Cabbage - 1 piece; ·
Onion - 700 grams; ·
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you love sweetish taste soup, for seasoning borscht for the winter it will be enough to take ripe tomatoes or tomato paste. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all over tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to avoid overcooking them.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

10:4

Video recipe Dressing for borscht with cabbage

Borscht dressing for the winter

It’s very convenient in winter - you open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!

Yield: about 12 0.5 l cans

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half thin glass) vinegar 9%

Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up.

In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

11:4

Video recipes - dressings for soup and borscht for the winter

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and chop 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.

It's simple and fast preparation with sweet pepper. It can not only be added to soups, but also spread on bread when preparing 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.

Preparation:

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

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

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover nylon covers.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is simply a storehouse of vitamins and other useful elements during the cold period of time. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

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

Preparation:

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

Then transfer the prepared onion into 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 we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. 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 product. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in microwave oven. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Place the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have cooled completely, they can be moved to the basement, cellar or closet.

Read also: Gazpacho - 9 homemade recipes

Dressing for carrot and onion soup

This filling is ideal for chicken soup with noodles. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

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.

Preparation:

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

Interesting to know! To cut onions without tears, you need to place them in a bowl for 10 minutes before cutting. freezer. Then volatile substances will not be released as actively.

Place the resulting dressing into 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 spoons 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.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up without special effort will be removed. 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 to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From specified quantity vegetables, you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their properties better and longer. useful material and vitamins.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

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

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

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

All products should be cut into several parts 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 the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

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

Read also: Smoked Chicken Soup – 9 Flavorful Recipes

Required Products:

• Beetroot – 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.

Preparation:

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

Place all chopped vegetables in a deep enamel 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 add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second 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.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it 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 this, drain the water from the beans and add new water, add salt. Place on the stove and cook until full readiness. Then pour cold water over the beans.

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

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

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. There is no need to boil, stew or fry anything in advance for the preparation, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next 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 put the workpiece into jars and roll up. Stores well at room temperature.

To prepare 3 liters of soup dressing it will take from 1 to 5 hours (depending on what kind of soup the dressing is being prepared for).

How to prepare universal dressing

How to make soup dressing for the winter
1. Boil 2 cups of water and pour into a bowl.
2. Wash the tomatoes, cut out the stem, put the tomatoes in boiling water for 2 minutes.
3. Remove the skin from the tomatoes.
4. Finely chop the tomatoes or grind them using a meat grinder or blender.
5. Chop the cabbage into thin strips.
6. Peel the onions and finely chop them, crush them a little with your hands to release the juice.
7. Peel the carrots, wash and grate on a coarse grater.
8. Wash the bell pepper, wipe it, remove the stalk and seed pod, and chop it finely.
9. Place the tomatoes in a saucepan and put on fire.
10. When the tomatoes boil, add onions, carrots and peppers.
11. Boil the vegetables for 5 minutes until foam forms, remove the foam and place the cabbage in the pan.
12. Salt and pepper the soup dressing.
13. Cook the soup dressing for 20 minutes over low heat at a low simmer.
14. Pour vinegar into the soup dressing, stir the dressing and turn off the heat.
15. Cool slightly and place in sterilized jars.
16. Cover the cans of soup with lids, wrap them in a blanket until cool (about a day), then store them.

Soup dressing without cooking

How to make soup dressing for the winter without cooking
1. Peel the carrots and grate on a coarse grater.
2. Wash the tomatoes, cut them, pour boiling water over them and peel them.
3. Peel the onion and finely chop it.
4. Remove seeds and stalks from the bell pepper and chop finely.
5. Wash the dill and parsley and chop finely.
6. Add salt and mix thoroughly, lightly pressing the salt into the vegetables with your hands (it is recommended to use plastic gloves).
7. Place vegetables tightly in sterilized jars, pressing down.
8. Place the soup dressing in a jar, cover with a lid and store in the refrigerator.

Kharcho soup for the winter

How to prepare kharcho for the winter
1. Wash the tomatoes, cut them, pour boiling water over them and peel them.
2. Chop the tomatoes coarsely and grind using a sieve or meat grinder.
3. Peel the onion and finely chop it, squeeze it a little with your hands to release the juice.
4. Heat a frying pan, pour in vegetable oil and add onions.
5. Fry the onion for 5 minutes over medium heat without a lid, stirring constantly.
6. When the onion turns golden, sprinkle it with hop-suneli seasoning.
7. Wash the chili, carefully (to avoid getting burned, it is recommended to wear rubber gloves and handle the pepper in them), cut off the stem and seeds, cut the pepper into rings, add to the frying pan with the frying onions.
8. Grind the tklapi and add to the frying pan.
9. Pour the tomatoes over the vegetable mixture, add water and simmer the vegetables over low heat for 2.5 hours.
10. Place walnuts on a hot frying pan and fry for 10 minutes over low heat under a lid, chop and add to the soup.
11. Pour 1 teaspoon of black into the kharcho preparation. ground pepper and lay out 2 bay leaves.
12. Wash and finely chop the bunches of dill and cilantro, add to the soup.
13. Peel and finely chop the garlic, add kharcho to the preparation.
14. Cook the soup for another 20 minutes, then pour in the vinegar and stir the kharcho mixture.
15. Pour the kharcho into hot sterilized jars, screw on the lids, cool and store.

Fkusnofacts

Jars of soup dressing containing vinegar will keep for 1 year at room temperature, open jar Keep refrigerated. Soup dressing without cooking will be stored for 2 days in the refrigerator.

Care should be taken when using salt in soup dressing- if salt was added to the dressing, it is important not to oversalt the broth.

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