Soup preparations for the winter in jars. Homemade winter soup dressings in jars

In the fall, I definitely prepare seasonings for soups for the winter in jars; they save my precious time and money in the winter. Spend a few hours of your personal time, but when you cook soup in winter, there will be no need to cut and peel vegetables; cooking time will only take a few minutes.

By the way, these are recipes for thrifty housewives; in addition to saving time, they also save money. Vegetables are cheap in August-September, and if grown in your own garden, they cost almost nothing, except for your labor.

Vegetable dressing for borscht for the winter

Required: 2 kg. sweet pepper - 1 kg. onions, a glass of vegetable oil.

Remove the stems from the peppers, peel the seeds, wash, and cut into medium pieces.
Peel the onion and cut into rings.
Fry and simmer the onion and sweet pepper together in vegetable oil, adding a small amount of water, salt, sugar, black pepper to taste.
Place the hot dressing into sterilized jars. There is no need to sterilize the vegetables; before clogging, add 1 tbsp. vinegar 6% per liter jar.
In winter, add to borscht, as well as main dishes.

Winter borscht dressing made from tomatoes

sweet bell pepper, carrots, ripe tomatoes, onions - 1 kg each,
celery (root) - 0.5 kg,
dill and parsley - a large bunch,
salt - 1 kg.

Cut all the listed vegetables, mix with salt, and pack in jars. Sprinkle the remaining salt on top, close the lids, sterilize for 30 minutes, roll up.

Dressing for borscht for the winter with cabbage

tomato juice - 3 liters (from collected tomatoes),
cabbage - 4.5 kg,
bell pepper - 10-12 pcs (preferably red!)
parsley, dill - to taste,
allspice - 10 peas,
bay leaf - 4 leaves.

Bring tomato juice to a boil, add allspice peas and bay leaves.
Cut peppers, cabbage, herbs into small pieces, add to boiling tomato juice, and simmer for another 5 minutes.
Pack into clean jars (small 0.5-0.7 liters), screw on, wrap in something warm, and leave overnight. No salt is added to this preparation!

Vegetable dressing for soup for the winter

You will need:

carrots (grated on a coarse grater) - 1 kg,
tomatoes (cut into slices) - 1 kg,
onions (finely chopped) -1 kg,
fresh dill and parsley - 0.3 kg each,
celery root (roots grated) - 0.3 kg,
sweet pepper (cut into rings) -0.3 kg.

Mix vegetables, add 1 kg. salt and place in clean jars.

Store at room temperature, add to soups, do not pre-salt dishes.

Soup dressing for the winter without cooking

Recipe

You will need:

sweet pepper - 3 kg,
fine salt - 0.5 kg,
1-2 hot peppers - optional.
Yield: approximately 2.5 liters.

Remove the tails and seeds from the washed peppers, chop, grind in a meat grinder, place in a large bowl, add salt, stir for a few minutes, the salt should dissolve.
Take small, dry jars, place the dressing in them, no need to cook, pour vegetable oil on top into a 1 cm layer (optional!), close with plastic lids. Place the workpiece in a cool place.

Add to soups, sauces, gravy, roasts, and stews. When salting dishes, keep in mind that the dressing is quite salty.

Crimean dressing recipe

Prepare:

red sweet pepper - 3 kg,
garlic and hot red pepper - 0.5 kg each,
parsley-0.3 kg,
salt - 1/2 cup.

Peel the washed vegetables, remove the seeds from sweet peppers, but do not remove seeds from bitter peppers. Grind through a meat grinder, place in dry jars without cooking, and seal with regular lids.

This original recipe may not be stored in the refrigerator. Use as a dressing for soups and main courses, spread on bread.

Soup dressings for the winter recipes

These soup dressing recipes are great for making soups in the winter. Broths and various soups turn out much more flavorful; you don’t need to think about where to get the greens.

Recipe No. 1

sweet pepper - 4-6 pcs,
carrots - 1 kg,
salt - 5 glasses,
greens - 0.3 kg.

Grind fresh carrots, finely chop various greens. We take the usual set as follows: parsley, dill, celery, lovage. If desired, you can put finely chopped sweet peppers in the jar.
Mix with coarse salt, pack the mixture tightly into a clean jar, there is no need to cook the dressing, you can store it outside of the refrigerator. Useful for seasoning soups; keep in mind that the mixture is salty when salting dishes.

Recipe No. 2

Prepare:

carrots, onions - 1 kg each. everyone
sweet pepper - 0.5 kg,
salt - approximately 2 cups,
dill and celery - in the middle bunch.

Chop sweet peppers, carrots, onions (or grind, finely chop, process in a food processor), add chopped herbs, salt, mix, place tightly in jars, seal with a regular plastic lid, and put in a cool place.
This is an additive to soups; a three-liter pan of soup will require 1 tbsp. refueling, and you no longer need to add salt. The dressing stores well until spring.

But this refill will last you all winter, the yield is approximately 5 liters.

You need: carrots, tomatoes, bell peppers - 2 kg each, greens - 300 g, salt - 1 kg.

Cut: tomatoes into pieces, pepper into strips, grate carrots, chop greens, add 1 kg. salt, mix. Place in jars and store in the refrigerator or other cool place.

This soup dressing for the winter turns out to be spicy and can be used for first and second courses.

hot bitter pepper - 0.5 kg,
sweet red pepper - 0.5 kg,
tomatoes - 1 kg,
garlic - 1 head,
salt - 1 tbsp,
vegetable oil - 1/4 cup.

Peeled hot and sweet peppers, tomatoes, garlic, grind in a meat grinder.
Then add salt to this mixture and simmer in vegetable oil for 8-10 minutes. Place the finished mixture in jars, cool, and put in the refrigerator.

Dressing for winter soups from vegetables

Consumption per half-liter jar:

dill, parsley, celery - 120 g,
green pepper - 50 g,
carrots and white roots - 20 g each,
tomatoes - 200 gr.

Take spicy herbs in the following proportions: 3 parts dill and parsley, 1 part celery, sort through, remove rotten parts, coarse twigs, roots, rinse well under cool water, shake, chop finely.
Cut parsley root, celery, carrots and cored peppers into strips, combine with herbs and tomato slices.
Fill the jars with herbs, layer with tomatoes, pour in hot brine (80 grams of salt and 10 grams of citric acid per liter of water), cover with lids, sterilize (0.5 liters - 30 minutes, liter - 40 minutes). Next, roll up and cool.

Universal seasoning for soups for the winter

Many housewives had to think about when to prepare vegetable frying, most often from onions and carrots, for soup, and especially borscht. Isn’t it true that precious things are wasted that you want to save?

Prepare a universal dressing.

I take an arbitrary amount of onion, chop it finely, and simmer it in vegetable oil without closing the lid. Add crushed garlic to the pan and simmer for another 3 minutes.
I add coarsely grated carrots, tomato paste (sauce), mix, and simmer the vegetables for another 3-5 minutes.
At the end of cooking, I sprinkle the workpiece with chopped herbs and salt. I don’t skimp on the salt, it will keep longer, I stir it. You can add sweet peppers and stalked celery to the “frying” (but not necessary!).
I transfer the cooled mixture into clean jars and pour a little vegetable oil on top. When storing in the refrigerator, when using the top layer, you need to pour the vegetable oil on top again. Vegetables should always be covered with it.

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 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 peppers. 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! To ensure that the garlic peels off properly, 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 with nylon lids.

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. 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 the microwave. 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: Sprat soup in tomato sauce – 6 simple recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. 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 the freezer for 10 minutes before cutting. 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 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 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 the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

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

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 pepper – 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 a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Rassolnik soup - 5 homemade 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 fully cooked. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and 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, add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

This type of preparation is distinguished by the fact that it helps to 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 preparing a variety of dishes.

To make such a preparation, 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 when making the product, because it can simply ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then cooking later will be even easier, 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 onions into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

In this case, tomatoes 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 hot pepper cut into thin slices. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

It is best to cut the celery and carrots into fairly large pieces, and then add them to the rest of the mixture for 15 minutes over the same heat.

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 heated vegetable oil from the top to the edges of the necks, 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

This workpiece differs in 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 of hot peppers should not be removed.

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 the high salt content, 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. Grind the carrots with a 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 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 do not need vinegar, and you can store it in its finished form 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 the 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, and then send them to simmer on the fire for half an hour. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Those who like to go 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 herbs 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. Place the finished mixture 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 this, add 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 be an excellent addition to the finished 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 the washed and chopped greens with hot salted 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 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

Soup preparations for the winter: practical and tasty

RECIPES FOR PRESERVING PREPARATIONS - BASICS FOR SOUPS

Soup preparations for the winter are made from a wide variety of vegetables: carrots, tomatoes, sweet peppers, parsnips, celery, parsley, dill, sorrel, spinach, green onions, etc. Accordingly, depending on what components the stock is assembled from, it can be used to prepare a specific soup or any soups if the stock mixture is universal (carrots, onions, parsley root, etc.). Thus, having prepared the base, you can make delicious borscht in winter, including green borscht, cabbage soup, rassolniki and almost any other soups, spending a minimum of time on it.

We will provide recipes for canning the most popular and delicious base preparations for soups.

RECIPE FOR UNIVERSAL SOUP DRESSING FOR WINTER

You will need: 1 kg of celery and parsley, 600 g of salt, 500 g each of white cabbage and cauliflower, carrots and sweet peppers, onions and leeks, brine - 1-2 g of citric acid and 40 g of salt per 1 liter of water.

How to make cabbage soup. Wash and peel all the vegetables, chop them finely, sprinkle with salt, and place tightly in sterilized jars. Combine all the ingredients for the brine, bring to a boil, pour the hot brine over the vegetables in the jars, cover the jars with parchment or lids and store in the cold.

You can cut the ingredients for soup preparations in different ways, including grating them - it all depends on how you prefer to cut vegetables for soups.

From this recipe, if desired, you can remove some vegetables, add herbs, etc., the main thing, as we know, for any soup is roots and onions, without this the dressing can hardly be called such. Adjust the recipe to your taste and in winter soups prepared with this dressing will definitely please you. Well, below we will give recipes for dressings for certain soups.

RECIPE FOR BORSCH FITTING

You will need: 2 kg of white cabbage, 1.5 kg of beets, 1 kg of tomatoes, 800 g of carrots, 600 g of onions, 500 ml of refined vegetable oil, 300 ml of water, 100 ml of vinegar 9%, 3 tbsp. sugar, 2 tbsp. salt, peppercorns, parsley root, bay leaf.

How to prepare borscht dressing for the winter. Wash and peel the vegetables, grate the carrots and beets on a Korean or coarse grater, cut the cabbage into strips, cut the tomatoes and onions into pieces, chop the parsley, combine all the vegetables, placing them in a large saucepan, pour in water, oil, salt, add sugar, bay leaves, pepper, bring to a boil and simmer the mixture over low heat for 30 minutes, pour in vinegar, stir, place the mixture in sterilized jars, seal with metal lids, wrap in a blanket and leave until cool, then put in a cool place.

You need to add this preparation to the soup when the meat and potatoes are ready - at the end of cooking the soup. You can also add herbs and sweet peppers to the mixture.

You can very pleasantly surprise your family with winter okroshka if you make such a dressing for this soup in the summer.

RECIPE FOR okroshka dressing for the winter

You will need: 350 g fresh cucumbers, 300 g dill, 200 g horseradish, 150 g salt.

How to prepare a dressing for winter okroshka. Grate the cucumbers, finely chop the young dill, and grind the horseradish in a meat grinder. Combine all the ingredients, adding salt, mix, put the mixture in sterilized jars, and store it in the cold. To prepare okroshka, this dressing is added to the base and kept for 10 minutes with a small amount of kvass (do not add salt), then the kvass is added to the desired thickness of the soup.

RECIPE FOR WINTER PREPARATION FOR Shchi

You will need: 1.5 kg of cabbage, 600 g of tomatoes, carrots, onions, bell peppers, 100 ml of vegetable oil, 1/2 cup of sugar and 9% vinegar, 2 tbsp. salt.

How to make a preparation for cabbage soup. Finely chop the cabbage, tomatoes, onions, grate the carrots, chop the pepper into strips, combine all the vegetables, mix, simmer for 15 minutes, pour in the oil, add sugar and salt, simmer for another 5 minutes with constant stirring, pour in the vinegar and remove from the stove. Pour the hot mixture into sterilized jars and seal.

RECIPE FOR GREEN SHCHEE WITH PARMONY

You will need: 800 g of sorrel, 200 g of wild garlic and water, 20 g of carrots, 5 g of salt.

How to prepare preparation for green cabbage soup. Finely chop the washed and dried greens, place in an enamel container, pour in water, add salt, bring to a boil, boil for 5 minutes, immediately pour into sterilized jars, and roll up with sterile lids.

RECIPE FOR RASSOLNIKA FOR THE WINTER

You will need: 1.5 kg of fresh cucumbers, 500 g of onions and carrots, 300 g of tomato paste, 250 g of pearl barley/rice, 125 ml of vegetable oil, 100 g of sugar, 50 ml of vinegar, 2 tbsp. salt.

How to make a preparation for pickle. Chop the cucumbers, place in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. 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!

Mixed vegetables "Green"

You will need:
1 kg sweet vegetable pepper
500 g white roots (celery, parsnip and parsley)
500 g parsley and dill
300 g salt
Cooking method:
Wash the pepper, remove the stems and seeds, chop into strips.

Pour cold water over the white roots for half an hour, rinse thoroughly, peel, and finely chop.
Prepare the greens, chop finely.
Combine the prepared ingredients, place in an enamel container, sprinkle with salt, leave for 20 minutes, shake several times during this time.
Next vegetable mixture "Green" put it in jars, sprinkle more salt on top, tie it with parchment and put it in the cold.
Be used vegetable mixture "Green" Can be used as a dressing for first and second courses.

The idea of canning soups for the winter may seem strange to many. But in winter it is not always possible to buy fresh vegetables of good quality, and even if you are lucky, the cost is unlikely to please you. Having a rich harvest in the summer, why not make a number of preparations, including soups. We recommend recipes for preparing pea soup and kharcho for the winter.

Preparing pea soup for the winter in jars - recipe

Ingredients:

split peas – 2 kg;
fresh carrots – 1 kg;
onions – 1 kg;
sweet bell pepper – 1.5-2 kg;
(freshly prepared) – 3.5 l;
Sunflower oil without aroma – 500 ml;
granulated sugar – 180-200 g;
non-iodized rock salt – 4 tbsp. spoons without top;
vinegar essence - 0.5 teaspoon.

Preparation

To prepare pea soup in jars, initially soak the washed peas for several hours or overnight. We put it on the stove to cook and after boiling, keep it on the stove for at least an hour and a half.

While the peas are cooking, properly prepare the vegetable component of the soup. Chop the peeled onions and carrots into cubes and sauté the vegetable mass in a large frying pan, having previously heated one glass of unscented sunflower oil in it. Place the fried onions and carrots in a pan, pour another glass of oil into the pan, heat it and place the pre-peeled and diced or stripped bell peppers into the pan. Fry the pepper mixture and place it in a saucepan with the vegetables along with the oil, add the peas, pour in the tomato juice, add salt and granulated sugar and cook the mixture for forty minutes.

At the end of cooking, add vinegar essence to the pea-vegetable mass, mix, pack the preparation hot into sterile and dry containers, seal with boiled lids and be sure to wrap the containers for self-sterilization, turning them upside down, until they cool completely.

In a similar manner, you can prepare bean soup for the winter in jars.

Kharcho soup for the winter in jars - recipe

Ingredients:

fresh tomatoes – 2 kg;
plums (ideally sour varieties) – 0.2 kg;
onions – 0.5 kg;
hot pepper – 1 pod;
walnuts – 120 g;
medium-sized garlic heads – 2 pcs.;
– 20 g;
cilantro or parsley (greens) - 2 medium bunches;
Sunflower oil without aroma – 110 ml;
granulated sugar – 45 g;
non-iodized rock salt – 30 g;
table vinegar – 55 ml;
allspice peas – 6-10 pcs.;
bay leaves – 4 pcs.

Preparation

Initially, remove the skins from washed tomatoes, having first scalded the fruits with boiling water. Now grind the vegetable in a blender or using a meat grinder. Peel the onions, chop them into small pieces and, together with chopped hot pepper and suneli hops, fry in vegetable oil in a frying pan until golden brown. Divide the plums in half, remove the pit, and boil the pulp for ten minutes and grind through a sieve. We also prepare the nuts by frying the kernels in a dry frying pan for about ten minutes, then grinding them in a blender.

Now combine the tomato and plum mass in a saucepan, add the fried onions and peppers and cook over moderate heat, stirring frequently, until the volume is reduced by about half and thickens. Now add nuts, chopped fresh cilantro or parsley, chopped garlic, add sugar and salt, and also throw in peppercorns and bay leaves. We boil the workpiece for another fifteen minutes, after which we pour in vinegar, warm it up for a minute and immediately pack it into sterile containers. Having sealed the jars with boiled lids, we place them upside down under the “fur coat”, and after cooling we move them to other preparations.