Vegetable dressing for the winter: the best recipes. Soup dressings for the winter with herbs and vegetables

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 quiet 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 stems from dill and parsley, and remove stems, 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;
peppercorns - 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!

Many modern women try to combine work and home. In such a rhythm, many simply do not have enough time. After all, you need to come home from work, cook a delicious dinner, play with the children and read them a bedtime story. If you're lucky, you can relax a little in the shower in the evening.

For many women, seams and various preparations become salvation. Vegetable dressing for soups and main courses will solve the problem over time. There are many cooking methods. Let's give the simplest ones.

Cooking process

Vegetable dressing for the winter is very simple to prepare. First you need to prepare all the components. Apples and vegetables should be washed well. After this, the products should be dried. Apples, carrots and beets should be peeled and then grated on a coarse grater separately. The garlic needs to be chopped as finely as possible. If possible, pass it through a press.

Sweet peppers and chili peppers need to be peeled, removing the seeds and stems in the process. Now you can grind them. Sweet peppers should be cut into strips, and hot peppers should be cut into small cubes.

You need to make a small cut in the shape of a cross on the skin of the tomato. After this, the vegetables should be dipped first in boiling water and then in cold water. This will remove the skin from the tomato. Their pulp needs to be cut into cubes.

Pour some vegetable oil into a large fireproof container and heat it. Then you need to lay out the beets and carrots. Vegetables should be fried for 20 minutes over low heat.

To the beets and carrots you need to add sugar, sweet peppers, salt, tomatoes and apples. The mixture must be mixed thoroughly and then simmered for 50 minutes under the lid.

Vegetable dressing for the winter is almost ready. Add garlic and hot pepper to the resulting mass. After this, the dressing needs to be simmered for another 15 minutes. At the end of cooking, you should add vinegar.

Dressing for pearl barley soup

Using this recipe for soup dressing for the winter, preparing the first dish will take only 15 minutes, because you only need to boil the broth and potatoes.

Products:

Cucumbers (fresh or pickled) – 1.5 kg
Tomatoes – 0.8 kg
Onions, carrots – 0.5 kg each
Pearl barley – 0.25 kg
Salt – 1 tbsp.
Sugar – 2 tbsp.
Vinegar, water, sunflower oil - ¼ tbsp.

Algorithm for preparing the dressing:

Soak pearl barley in warm water for 2-3 hours, or overnight. Then rinse the pearl barley, placing it in a colander under running water. Pour the component into a saucepan, add a small amount of water and cook until tender.
Wash the cucumbers, trim on both sides, chop into cubes.
Separate the tomatoes from the skin by first placing them in boiling water for 2 minutes, and then in cold water for the same time. Grate the vegetable or pass through a meat grinder.
Peel the onions and carrots, rinse and chop into cubes.
Pour prepared vegetables, boiled porridge into a thick-bottomed bowl, add oil, water, add salt and sugar. Stir the mixture and boil for 20 minutes.
After the specified time has passed, stir vinegar into the pan and simmer the dressing for another 10 minutes with the lid closed, stirring occasionally.
Place the hot mixture into sterilized jars and seal. Turn the jars upside down, cover them well with a blanket and leave them in this position for a day.

We suggest you familiarize yourself with Sheltering plants for the winter: what and how to cover

Store the dressing in a cool place: pantry, cellar.

Barley soup

How to cook

This recipe for vegetable dressing for the winter will be useful to any housewife. After all, such a mixture can help out at any time. To cook you need to prepare all the ingredients. Vegetables must be thoroughly washed and dried before use. If necessary, they should be cleaned. Carrots and beets should be grated on a coarse grater, and the remaining vegetables should be cut into cubes. Place all ingredients in a deep saucepan and add sunflower oil, salt, and granulated sugar. Place the container with the vegetable mixture on the fire. Its contents must be brought to a boil. After this, turn the heat down and simmer the vegetable mixture for about an hour. At the end of cooking you need to add

While the vegetable dressing for the winter is being prepared, you can prepare the jars. Glass containers in which the product will be stored should be thoroughly washed and sterilized. The finished dressing needs to be put into jars and rolled up. After this, the containers should be turned upside down and left to cool. It is better to store the product in the cold.

How to prepare carrot dressing

Carrots should be washed, peeled, and then grated. The pepper must be peeled from the stalk and seeds, and then finely chopped. The greens must be finely chopped. All components must be mixed in a deep container. You need to add coarse salt to the vegetable mixture, and then put it into jars prepared in advance and compact it. Close the containers with the product. Store the vegetable dressing for the winter in the refrigerator. The finished product can be used to prepare soups and various sauces.

The easiest soup dressing

Another universal dressing for winter first courses made from vegetables will delight you with its simple preparation and unsurpassed taste.

We invite you to familiarize yourself with Pallet Chair

Ingredients:

Onions, carrots – 1 kg each
Tomatoes – 200 g
Sweet pepper – 600 g
Sunflower oil – 6 tbsp.
Salt – 2 tsp.

Attention! All components of the dressing need to be fried in a separate frying pan, since the cooking time for each product is different. Then mix the ingredients and simmer together.

Preparation order:

Wash the carrots, peel and grate.
Remove sweet peppers from seeds and stems, rinse and cut into cubes.
Fry the peppers in a frying pan, adding a little sunflower oil, for 10 minutes. Separately, fry the carrots for no more than 7 minutes.

Attention! During cooking, make sure that the vegetables do not burn and be sure to stir.

Peel the onion, rinse and chop into cubes. Fry the vegetable until soft for 5 minutes.
Wash the tomatoes, separate from the skin, and chop into cubes.
Pour the fried carrots and peppers into the pan with the onions. Stir in tomatoes and salt. Cook the vegetables for 20 minutes over low heat, adding the remaining oil.

Attention! After stewing, there should be no liquid in the dressing.

Place the finished roast into clean jars, seal and cool.

To prepare a very simple but tasty dressing you will need:

Carrots – 2 kg
Parsley root – 1 kg
Parsley – 2 bunches
Sweet pepper – 1 kg
Salt – 2 cups.

The procedure for preparing soup dressing is as follows:

Peel and wash the carrots and parsley root. Cut the components into strips.
Peel the peppers from seeds, cut off the stalks, and chop the vegetables in the same way as carrots.
Rinse the greens, dry and chop.
Combine all ingredients in a bowl and mix with salt.
Transfer the dressing into dry, clean jars and sprinkle salt on top. Seal the glass container hermetically and transfer to a cool place.

There are few calories in seasonings, but there are many benefits - these are various substances in the composition that speed up metabolism (remember how useful cinnamon is for weight loss), and the ability to make bland dishes bright and appetizing, and a huge field for culinary improvisation - a couple of pinches and the usual the food sparkled with new aromas and tastes!

We suggest you familiarize yourself with Aphids on Dracaena: how to get rid of%

It’s just not always possible to purchase high-quality natural spices and herbs.

Store-bought ones often add various components to improve the smell and taste. And the famous monosodium glutamate is not the most dangerous thing that can be!

Therefore, the most correct way is to make the seasoning at home. It is clear that you cannot create a composition from exotic herbs and spices, but a vegetable mixture with aromatic herbs is quite possible! It only takes a day to prepare vitamin and aromatic seasoning for the winter in an electric dryer. Don't have one yet?

Using this recipe as an example, I want to show you how easy it is to prepare homemade vegetable seasoning in the oven. You can add to the list of ingredients, change it according to your preferences, I like exactly this combination, my husband - when basil is taken instead of parsley, my mother thinks that without garlic the seasoning is not at all the same.

Cooking steps

First, you need to pour the tomato juice into a deep saucepan and put it on the fire. It is important to bring the liquid to a boil. While the tomato juice is heating, prepare the remaining ingredients. Greens, peppers and cabbage should be chopped, finely chopped. The vegetables must be mixed and then poured into boiling tomato juice. You need to cook the mixture for about five minutes. The finished product should be placed in sterilized jars and then rolled up. The containers should be placed upside down and left until completely cool. The dressing can be used not only for preparing cabbage soup, but also as a salad.

How to prepare the Summer dressing

First, you need to wash and dry the vegetables. If necessary, you should clean them. Sweet peppers should be cut into strips, carrots should be grated, and tomatoes should be cut into slices. It is better to chop the greens finely. All ingredients need to be combined. It is better to do this in enamel or plastic containers. Add salt to the mixture and mix everything well. The finished product must be placed in dry and clean jars, and then tightly closed with nylon lids. This product is stored only in the cold.

With beans

For the winter, using beans will allow you to prepare a very tasty and aromatic soup. In addition, preparing such a preparation is very simple. For preparation you need:

Tomatoes - five kilograms.
Beans - one and a half kilograms.
Beets - two and a half kilograms.
Carrots - one and a half kilograms.
Onions - one kilogram.
Sweet pepper - one kilogram.
Salt - about five large spoons.
Vegetable oil - 400 grams.
Dill and parsley.
Vinegar 9% - 250 grams.

How to prepare dressing with beans

Borscht dressing for the winter with beans is a unique preparation that will save a lot of time. All vegetables need to be washed and then dried. It is better to mince the tomatoes. Carrots and beets should be grated on a coarse grater. Onions must be cut into half rings, sweet peppers into strips. It is better to open the beans until almost done. All ingredients must be placed in a deep saucepan. Add salt and vegetable oil to the vegetable mixture. It is better to add herbs and vinegar at the end of cooking.

You need to simmer for about 50 minutes after it boils. The finished product must be placed in sterilized jars and sealed with hermetically sealed lids. The rolled containers should be placed under the “fur coat” and left until completely cooled.

Tomatoes for soup for the winter

Tomato preparations are popular among all housewives. There are a huge number of varieties of preparation and use of tomatoes. Tomato soup dressing for the winter helps you prepare soup in winter quickly and tasty, without much effort.

Rules for preparing dressing for tomato soup

For dressing, you need to choose the right tomatoes. These must be strong fruits without traces of rot or disease. You can choose any variety, but it is better if they are fleshy fruits. It’s better to process this way, and the consistency will be optimal.

It is advisable to select jars in such a way that they can be used quickly after opening. The best option is half-liter or liter containers. They must be washed thoroughly, preferably with baking soda. Then the containers are thoroughly sterilized using steam.

A simple recipe for soup dressing for the winter

For a simple dressing that is suitable for meat, pasta, and for making borscht, you need very simple ingredients:

The cooking process, at first glance, seems troublesome, but in winter such a jar will be a salvation:

Wash all vegetables, peel carrots.
Squeeze the juice from the tomato, separating the skins and seeds.
Grate the carrots on a coarse grater.
Place all the vegetables in a cauldron and simmer.
When the dressing boils, it must be simmered over low heat for another 7 minutes.
Add salt - 5 small heaped spoons and the same amount of granulated sugar.
Stir and simmer for another 2 minutes.
Place in sterilized jars and seal.

In order for the seaming to cool slowly, it is better to wrap it in a warm towel and leave it like that for a day. After some time, after the workpiece has cooled, the seams should be placed in the basement for long-term storage. You will always have a lifesaver at hand for preparing a very tasty, vitamin-packed and aromatic soup with any set of ingredients. This dish will delight the whole family, and preparing soup with the addition of zakatka in winter is also very quick.

Soup dressing for the winter from tomatoes and peppers

A recipe for a dressing that will turn your soup into a work of art. Suitable for borscht and any simple soup. Ingredients:

tomatoes - half a kilo of any variety, pink or large;
bell pepper - half a kilo, any color will do;
the same amount of carrots and onions;
300 g parsley;
half a kilo of salt.

Cut the peppers and onions into strips, grate the carrots, and wash the tomatoes.
Remove the skins from the tomatoes.
Cut the fruits into cubes, preferably small ones.
Grate the carrots on a coarse grater.
Finely chop the parsley.
Place all the vegetables in a cauldron and add salt there.
Stir and leave for 10 minutes.
Place the dressing in warm, sterilized jars and pour the resulting juice into them.
Cover with sterilized lids and roll up.

As a result, in winter you will always have a ready-made refill at hand. A couple of spoons into the soup is enough to give the dish a pleasant color and aroma. Must be stored in a cool place.

Tomato and garlic soup dressing

This dressing will appeal to garlic lovers as it will add a special flavor to the soup. In the winter, you can make more of such seams, since they eat it with pleasure, and it is also effectively used in preparing various dishes. Ingredients:

pink tomatoes - 3 kg;
a tablespoon of salt;
2–3 cloves of garlic;
chili pepper - 1 pod (can be replaced with ground red);
a couple of celery stalks;
add ground black pepper to taste.

This dressing is easy to prepare:

Cut out part of the tomatoes near the stem.
Grind the tomatoes and celery in a meat grinder, add salt and pepper.
Cook over low heat until desired consistency.
Transfer to sterilized containers and roll up.

The thicker the sauce you need, the longer you need to cook it.

Spicy winter dressing for tomato soups

For lovers of spicy dressings, the following recipe is recommended:

half a kilo of hot pepper;
sweet red pepper;
tomatoes - 1 kg;
1 head of garlic;
a tablespoon of salt;
a quarter cup of vegetable oil.

Process for preparing the spicy dressing:

Peel both types of pepper and remove seeds.
Grind together with tomatoes and garlic in a meat grinder.
Add salt and simmer over low heat with oil for 10 minutes.
Place the finished mixture in sterilized containers and roll up immediately.

After the dressing in the jars has cooled, it can be removed to its storage location. In an apartment, a balcony is perfect for this if it is glazed and protected from frost.

Soup dressing for the winter from tomatoes with peppers and herbs

The dressing will help maintain normal vitamin levels for the whole family. The ingredients are:

2 pieces parsley root;
200 g parsley;
2 pieces of celery root and 200 g of its greens;
hot red pepper - 1 piece;
2 kg of bell pepper;
half a kilo of carrots;
150 g garlic;
vinegar 9% - 100 ml;
2 tablespoons of table salt.

Step by step cooking method:

Wash all ingredients.
Remove the core and all seeds from the pepper.
Peel the carrots, as well as the parsley and celery roots.
Peel the garlic.
Pass everything through a meat grinder.
Add salt and vinegar.
Place in jars and roll up immediately.

Store the workpiece in a cool room at a temperature not exceeding + 10 °C.

Winter soup dressing made from tomatoes, onions and carrots

This variety will require slightly different ingredients than the classic soup dressing. Recipe Ingredients:

half a kilo of onions;
the same amount of carrots;
300 g bell pepper;
250 g tomatoes;
200 ml vegetable oil;
teaspoon rock salt.

After preparing all the ingredients, the cooking process follows:

Chop the onion and fry in half the amount of oil.
Grate the carrots on a coarse grater.
Transfer the fried onions to a cauldron for stewing.
Add 50 ml of oil and add fried carrots.
Cut the pepper into small cubes.
Pour the remaining oil into the pan and then add the pepper.
Cut the tomatoes into cubes.
Add roasted peppers and tomatoes to carrots and onions.
Add salt.
Stir and immediately pour into hot jars.

The jars must be turned over and wrapped in a warm blanket.

How to prepare winter seasoning for tomato and celery soup

Another interesting way to prepare zakatka for the winter with soup. This workpiece requires the following components:

1 kg of carrots and onions;
half a kilo of sweet pepper;
the same amount of tomatoes;
2 cups salt;
medium bunch of parsley and celery.

All ingredients must be crushed and stewed. Then put in hot jars and roll up.

Rules for storing tomato soup dressing

To store preserved food, a number of conditions must be met. First of all, it should be a basement or cellar. And if there is no such room, then a balcony in the apartment is suitable for these purposes. The temperature should not be higher than + 10 °C. At the same time, in winter the temperature should not fall below zero. Otherwise, the jars will freeze and may burst, and the product will lose its taste.

Exposure to sunlight is also contraindicated. Workpieces should be stored in a dark place. The best option is a cellar or basement with shelves. It is imperative to check the absence of mold and moisture on the walls.

Conclusion

Tomato soup dressing for the winter will be a lifesaver for any housewife when you need to feed the whole family or treat guests. Ingredients for dressing can be selected depending on personal preferences. It can be a spicier dressing or a slightly sweet one. If you like garlic, you can add a little more of it than recommended in the recipe. It is important that the tomatoes used for harvesting are not rotten, and that all vegetables and herbs are of good quality. The jars should be sterilized by steam; it is better to spread the dressing immediately into hot containers. This way the seaming will be better preserved.

How to cook properly

Bell peppers should be thoroughly washed and peeled, removing all seeds and stems. After this, the vegetables need to be cut into strips. Carrots also need to be peeled and washed thoroughly. Then it should be crushed. For this it is better to use a coarse grater.

The greens should be washed, dried and finely chopped. All products must be combined in a deep container, mixed thoroughly. The resulting mixture must be placed in plastic bags and then placed in the freezer. This dressing is ideal for making solyanka, borscht, cabbage soup and ordinary soups. If desired, the set of vegetables can be changed.

These delicious green preparations are ideal for preparing green soups, cabbage soup, borscht and beetroot soup.

Preparation for green cabbage soup

1 kg sorrel, 100 g parsley, 50 g carrots, 400 ml water, 50 g salt.

Then immediately pour the whole mass into steamed glass jars and roll up.

Spicy preparation for green cabbage soup

1 kg of sorrel, 300-400 g of green onions (feathers), 100-150 g of parsley, 50-100 g of dill, several sprigs of tarragon, a sprig of lemon balm.

Finely chop the sorrel leaves and onion, parsley, dill, place in an enamel pan, cover with a lid and place on moderate heat.

Cook for 5 minutes, immediately pack into scalded jars and seal hermetically.

Sorrel can be replaced with leaves of chard, spinach, and garden quinoa. Can be cooked with or without salt.

Preparation for beetroot

When harvesting beets, take young leaves from the middle of the tops, chop them like cabbage, and blanch in boiling water for about 5 minutes.

Drain in a colander.

Grate beets into a saucepan, mix with blanched leaves, add a glass of water and 1 teaspoon of coarse salt for each kilogram of mass, boil for 5 minutes.

Then pour the boiling mixture into scalded liter jars, add 1 tablespoon of 9% vinegar to each liter jar and immediately seal tightly.

Sorrel and green onion soup dressing

600 g sorrel, 400 g green onions, 50 g carrots, 400 ml water, 50 g salt.

Sort the prepared greens, rinse, chop, place in an enamel pan, add salt, water, bring to a boil and cook for 3-5 minutes.

After this, immediately pour the entire mass into sterilized glass jars and roll up.

Soup dressing made from sorrel and beet leaves

1 kg of sorrel, 1.5 kg of young beet leaves, 250 g of dill, 1 liter of water, 120 g of salt.

Then immediately pour the whole mass into sterilized glass jars and roll up the lids.

Soup dressing made from sorrel and wild garlic leaves

1 kg, 650 g wild garlic leaves, 100 g carrots, 600 ml water, 80 g salt.

Sort out the prepared greens, rinse, chop, place in an enamel pan, add salt, water, boil and cook for 4-5 minutes.

Immediately pour the hot mixture into sterilized glass jars and roll up the lids.

Soup dressing made from sorrel and green garlic

1 kg, 200 g garlic, 100 g parsley, 400 ml water, 50 g salt.

Sort out the prepared greens, rinse, chop, place in an enamel pan, add salt, water, boil and cook for 4-5 minutes. Immediately pour the hot mass into sterilized jars and roll up.

Soup dressing “Gifts of the Forest”

Wash fresh herbs, sorrel and lungwort, chop finely, grind with salt (5-10% of the total weight), place in liter jars and store in the refrigerator.

The dressing of fireweed tea with garlic is also good. It lasts for a long time and, when used correctly, gives dishes a piquant and unique taste.

Soup dressings with bell peppers and vegetables

Spicy soup dressing

Keep refrigerated. For a family of 4 people, it is enough to prepare two 2-liter jars for the whole winter.

Soup dressing with cabbage

1 kg parsley root vegetables, 250 g celery root vegetables, 250 g cauliflower, 250 g Savoy cabbage, 250 g kohlrabi, 250 g carrots, 5 pcs. sweet pepper, 5 pods of hot green pepper, 500 g salt.

Pass the washed vegetables through a meat grinder, mix thoroughly with salt, place tightly in dark glass jars and close tightly.

To season 3-4 liters of soup, 1 tablespoon of the mixture is enough.

Dressing for borscht

1 kg of bell pepper, 1 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 600 g of parsley, 600 g of dill, 1 kg of salt.

Chop everything very finely and mix with salt. Pack into small jars, close them with plastic lids and put them in a cool place. In winter, when preparing borscht, do not add salt to the broth - just add dressing.

Spicy soup dressing

Grind bell pepper and garlic (1:1 weight ratio), add finely chopped parsley, dill, celery, mild tomato sauce and mix thoroughly.

Keep refrigerated. For a family of 4 people, 2 liter jars are enough for the whole winter.

Homemade soup dressing

500 g tomatoes, 10-12 pods of red hot pepper, 1 cup peeled garlic cloves, 5 medium-sized onions, 50 g each chopped dill and parsley, 3-4 allspice peas, 1/2 nutmeg, 30 g salt .

Pour boiling water over ripe tomatoes and remove the skin.

Peel the onions and garlic, cut off the stems of the red hot pepper, and mince twice with the tomatoes. Add allspice ground pepper.

Seal tightly in glass jars and store in a cool place.

Dressing for first courses for the winter

500 g of ripe strong tomatoes, 500 g of onions, 500 g of carrots, 150 g of parsley and dill, 150 g of sweet green pepper, 500 g of salt.

Wash all the vegetables, dry them, chop them finely, place them in layers in prepared, clean, dry jars, sprinkling each layer with salt. Seal and cover with plastic lids or doubled parchment paper.

Vegetable dressing with celery for the winter

1 kg carrots, 1 kg parsley, 1 kg celery, 1 kg red sweet pepper, 1 kg onions, 1 kg leeks, 1 kg salt.

Carefully sort fresh vegetables, rinse, place the greens on a napkin, dry, chop everything finely, add salt, mix well, place tightly in clean, dry jars, compact well, pour a thin layer of salt on top, cover the jars with parchment paper, tie or close with screw caps .

Keep refrigerated.

Garlic vegetable dressing

3 kg of tomatoes, 3 kg of carrots, 2 kg of parsley, 2 kg of garlic.

Wash and dry red tomatoes, carrots, garlic, parsley.

Grate the carrots on a coarse grater, chop the rest coarsely, sprinkle with a little salt to taste, place in clean, dry jars and cover with plastic or screw caps.

Store in a cool place.

Green soup dressing

200 g each of dill, parsley, celery and green onions (feather), 200 g salt.

Wash the greens, dry them, cut or chop them and mix with dry salt. Place the mixture in jars and compact until juice appears.

Cover the jars on top and leave for 2 days in a normal room, then close tightly with plastic lids and place in the cold (in the refrigerator).

Green Soup Dressing with Root Vegetables

Take dill, parsley and celery in any ratio, wash, dry, chop finely. TO

Wash parsley, celery, carrots, onions and leeks, dry with a towel, cut into slices, rings or slices. Combine greens and roots, mix, weigh.

For every 1 kg of mixture, add 1 pod of red hot pepper and 3-5 pods of sweet pepper, seeded and thinly sliced.

Mix the chopped vegetables thoroughly with salt (take 20% salt by weight), place in clean glass jars, seal, cover with thick paper and tie.

Store under normal room conditions. This mixture is good for seasoning soups (1 tablespoon of greens per 2 liters of soup).

Prepare soup dressings for the winter using our recipes and bon appetit!

Are you planning to cook borscht in a jar? I wonder why? Aren’t fresh vegetables in borscht more interesting, aren’t they available all year round?.. These are tricky questions, because I cook this kind of borscht myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is an ideal option in three cases.

Soup dressing for the winter, recipe for freezing

I’ve been making this kind of dressing for my dishes for a long time and every time I hear that it’s just a transfer of time and products. After all, such vegetables can be bought in a store at any time of the year and there is no point in stocking up on them for future use. Of course, it’s difficult to disagree, but there is another side to the issue. Think about it: you come home from work and you have to quickly prepare dinner, for this you need to start with the preparatory processes - peeling and cutting vegetables, and here you already have a ready-made soup set in the freezer, thanks to which you simply add vegetables to the broth and Dinner is ready in a minute. Moreover, I add this dressing to almost all dishes - soups, stews and fish, sometimes I use it raw (directly from the freezer to the pan), and sometimes I sauté vegetables (without defrosting them first). So, as you can see, this soup dressing for the winter, the freezing recipe is convenient and very helpful. I don’t know about you, but I quite often have this situation when I need to cook dinner, but there are no carrots, I have to get dressed and go to the store or borrow from neighbors. But since I have such a stock in the freezer, it’s quite difficult to take me by surprise. I often prepare this soup dressing for the winter, a recipe with tomatoes and peppers. The idea for such a gas station came to me quite by accident. I was preparing lunch and I had a small portion of chopped vegetables (carrots and onions) left over. Since I wasn’t going to cook anymore, I decided to put the workpiece in the freezer for sautéing. The very next day I prepared an experimental soup, using yesterday’s freezing to sauté. I liked this idea so much that I added lettuce and finely chopped dill to the vegetable mixture. And now I prepare this dressing all the time: as soon as a portion runs out, I quickly chop the vegetables and replenish my reserves in 10 minutes. In principle, the composition of vegetables can be different, but I offer you a basic recipe for a universal dressing, proven over the years, and you can add your favorite herbs or other vegetables to taste. For borscht, you can prepare a tomato borscht dressing for the winter.

Ingredients:
- fresh carrot root - 4 pcs., - onion (yellow) - 4 pcs. - sweet pepper (Bulgarian) - 1-2 pcs. - fresh dill and parsley - a bunch.

Peel the washed carrots using a vegetable peeler. Then we grind it on a grater.

Peel the onion, rinse thoroughly and wipe dry (this will make it easier to work with). Then use a knife to finely chop into cubes.

We sort through the dill and parsley; if the greens have wilted, then place them in ice water for half an hour. Then dry and finely chop.

We wash the salad pepper fruits, cut them in half lengthwise and remove the stalks and seeds. Next, cut the pulp into small cubes or thin strips. Look how easy it is to prepare this soup dressing for the winter without cooking.

Mix all the cuttings in a bowl.

Then we put it in special plastic bags for freezing (they are good because they are denser and have special fasteners). Be sure to release the air from them and put them in the freezer. This soup dressing for the winter turns out delicious; you will love the recipe with freezing. I also recently learned to cook and am sharing with you a recipe for soup dressing for the winter.

Bon appetit!

konservashka.ru

Who needs borscht dressing for the winter?

First case

– you don’t have a store nearby where you can buy juicy beets, crispy carrots, and summer-smelling tomatoes all year round. The market is far from you, and even if it were close, it’s somehow not funny to carry a kilogram of this, half a kilo of that and another couple of grams of this (and in total it turns out to be an impossible bag). In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that you can then process them and turn them into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case

– you are a terrible lazy person, trying to minimize any bodily movements associated with cooking. For you, peeling one carrot is a waste of resources. Making mud because of a small beet is like execution. That is why once a year it is worth setting aside half a day to peel a mountain of carrots, a box of beets, process a hundredweight of tomatoes, and then during the long and cold 3-4-5 winter months, leisurely reach into the pantry, take the first jar of borscht dressing you come across, and open it defiantly and lazily transfer the contents into a saucepan with broth.

Third case

cannot be described. You just need to accept it as a fact and not try to understand anything: they roll borscht into a jar because that’s what their great-grandmother, grandmother and mother did. My sister and godmother also do it. And period.

So, if at least one of the three cases is yours, then my recipe will come in very handy: at the bazaars, prices for ground tomatoes smelling like the wind have just “fallen”, beets have filled with juice and become as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, take the family out to the park and start.

Tomato preparations for the winter: “Golden recipes”

It’s rare that a housewife doesn’t prepare tomatoes for the winter, but in this important task it’s not enough to have high-quality seasonal tomatoes; you also need to stock up on good recipes for canning tomatoes so that the marinade proportions are correct and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to prepare tomatoes for the winter according to proven golden recipes.

I invite you, dear friends, in this article about winter preparations from tomatoes to share your proven recipes for preparations. After all, every housewife makes preparations for the winter from tomatoes, and there are successful recipes in every culinary notebook.

And I, in turn, bring to your attention ideas for tomato preparations that I have been collecting for many years, and most of which I have already tried.

Most of the recipes are from my mother’s and grandmother’s notebooks, there are also recipes from my co-workers and friends.

Finger-licking pickled tomatoes for the winter

Are you looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “finger-licking” without sterilization, with triple filling. Recipe with photo HERE.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about a recipe for salted tomatoes in jars for the winter that my grandmother has been using for more than 50 years. I have tried a variety of cold salted tomatoes for the winter: from the market, from the supermarket, visiting other housewives, but my grandmother’s salted tomatoes under a nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious salted tomatoes for the winter involves using a certain set of spices and roots, as well as the ideal ratio of salt and water. See the step-by-step recipe with photos HERE.

Korean tomatoes for the winter

My recipe for delicious Korean tomatoes for the winter, I hope you will appreciate it. Everyone in my family really liked the Korean-style tomatoes for the winter in jars: a little spicy, piquant, with a spicy taste of spices and crispy carrots. How to cook, see HERE .

Satsebeli sauce for the winter

I wholeheartedly recommend that you prepare satsebeli sauce for the winter. The sauce came out exactly as I wanted - moderately spicy, but quite bright, with character. I will not say that this is exactly the recipe for the classic satsebeli sauce for the winter, but still its taste, in my opinion, is very close to the traditional one. Recipe with photo HERE.

Homemade tomato juice for the winter with bell peppers

Do you need delicious tomato preparations for the winter? During the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make this homemade tomato juice brighter in taste, I often add bell peppers and a little hot spice to the tomatoes. This option is much more interesting than the classic one and goes great with meat dishes (kebabs, steaks), pizza, etc. See the recipe HERE.

Marinated tomatoes “Classic” (without sterilization)

You can see the recipe for marinated “Classic” tomatoes without sterilization HERE.

Marinated tomatoes with celery for the winter

I would like to suggest that you close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery. It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. How to cook, see HERE .

Tomato slices for the winter with onions

I wrote about how to prepare sliced tomatoes for the winter with onions HERE.

Sweet pickled tomatoes for the winter (triple filling)

I would like to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the tomatoes are accompanied, in addition to numerous spices, by bell peppers: there is not much of it, but it contributes to the overall taste of the preparation. The recipe itself is not at all complicated and relatively quick, and the result, believe me, is simply excellent! See the recipe with photos HERE.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be found HERE.

Canned tomatoes with citric acid

You can see the recipe for canning tomatoes with citric acid HERE.

Homemade ketchup for the winter “Tomato”

I wrote about how to make homemade “Tomato” ketchup for the winter HERE.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter HERE.

Tomato slices for the winter with parsley

I wrote about how to prepare sliced tomatoes for the winter with parsley HERE.

Canned cherry tomatoes with grapes (no vinegar)

You can view the recipe for canned cherry tomatoes with grapes HERE.

Adjika with horseradish for the winter “Special”

How to prepare special adjika with horseradish for the winter, I wrote HERE.

Delicious adjika from tomato

The recipe for making adjika from tomatoes can be found HERE

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

You can see how to prepare canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, HERE.

Homemade ketchup for the winter

I wrote HERE about how to make delicious, aromatic, and thick homemade ketchup for the winter.

Tomatoes in their own juice for the winter: the simplest recipe!

You can see how to cook tomatoes in your own juice for the winter HERE.

Spicy tomatoes in their own juice with horseradish

It’s unlikely that I’ll surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is exactly how I closed the tomatoes last year for testing and was very pleased with the result. See the recipe with photos HERE.

Marinated tomatoes slices in Portuguese style

These tomatoes, marinated in slices “Portuguese style”, turn out simply wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another advantage of this recipe is that it is a pleasure to cook: everything is very simple and quick. See the recipe with photos HERE .

How to prepare borscht dressing for the winter

Well, are you ready? Let's start creating and imagining.

Step 1. Prepare vegetables for dressing.

BEET.

Let's start with it, this is the most labor-intensive. Beetroot, a beauty and a queen, requires special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut it with a knife into long thin bars. You can, of course, just grate it, but this is not serious in relation to beets - she is a noble lady with us, and stereotyped treatment is not welcome with her.

CARROT.

It’s simpler with carrots - washed, peeled, grated. Any size - as you like. However, you can do it in blocks and bars - but that’s if you have a couple more fresh episodes from “M.D.” or “Grace’s Anatomy.”

PEPPER.

Pepper is a very simple friend: after removing the stalk, cut it into thin strips.

TOMATOES.

The tomatoes, of course, would need to be peeled. Of course, you have to tinker, but it’s not at all difficult: make a light cross-shaped cut on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and simply remove the skin. Cut the tomatoes into small cubes.

ONION.

Clean and cut into small cubes.

GREENERY.

Chop, removing stems.

Step 2. Simmer the vegetables in a frying pan, each one separately.

Heat up the frying pan. Add a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the frying pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), add oil, heat and fry the carrots. Into the pan.

Wipe the frying pan, add oil, fry the bell pepper. Along with onions and carrots.

To ensure that the beets retain their bright, rich color, add citric acid when frying.

We wipe again, top up again. This time it was the turn of beets - and here everything is somewhat more complicated (she’s a queen, remember?). First we fry, but with the addition of citric acid (it will help maintain the bright, rich color) and sugar (the subtle caramel flavor is wonderful!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything into the pan with the rest of the vegetables.

Step 3. Stew all the vegetables together and put them in jars.

Salt, add water and simmer over low heat for about 15 minutes. Add vinegar at the end

, bring to a boil again, after which we put the dressing into small sterilized jars (for me, 300 ml is optimal - just enough for one pan of borscht).

Cover with sterilized lids, roll up, turn over the jars and wrap in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored and used as needed.

A simple recipe for winter tomato soup dressing

Summer and autumn are famous for the harvest of vegetables and herbs, which are seasonally available for daily consumption, and I really want to prolong this pleasure and save vegetables for the cold season, for the long winter and spring of next year, when only expensive imported or domestic ones will be on sale greenhouse products.
If you love borscht or cabbage soup with aromatic vegetable dressing, you adore pasta (spaghetti with sauce), fried potatoes with sausages in sauce and other delicious dishes, then this is a simple recipe for preparing tomato and vegetable soup dressing at home for the winter for you. Despite the fact that there are a huge number of recipes for preparing vegetable preparations, this recipe is one of the easiest and simplest .

It will not be difficult to prepare this recipe, even for an unprepared housewife, and as a result you will get a high-quality product - a winter soup dressing, we offer the recipe.

The main simplicity of tomato soup dressing lies in its composition; in addition to tomatoes, it includes all the vegetables that the housewife has in her kitchen: sweet peppers, carrots, onions, eggplants, zucchini, garlic and even beets. And if one of the listed products is missing, then it’s not scary, you can do without it, for example, replace zucchini with fresh cucumbers, and you can take unripe tomatoes. This process is similar to preparing cabbage soup from an axe, that is, almost all available vegetables are suitable for the work, for example, you can only get by with tomatoes and peppers, or tomatoes, carrots and onions. The combination of vegetables can be any .

Recipe for soup dressing for the winter

Products

Tomatoes 800 grams,
Onions 300 grams (3 pieces),
Carrots 200 grams (2 pieces),
Bell pepper 500 grams (red or yellow),
Hot chili pepper (half a peppercorn),
Sugar (2 teaspoons),
Salt (2 tablespoons),
Pepper mixture (1 tablespoon),
Food vinegar 70% (2 teaspoons),
Assorted vegetables 1 kilogram (zucchini, cucumbers or white cabbage).

Product yield

So, let's start preparing a universal tomato soup dressing for the winter, and the process consists of the following points:

Cooking steps

Preparing vegetables: peeling, washing and cutting.
Preparation of glass jars;
Cooking vegetables;
Packing of vegetables;
Storage.

Step-by-step cooking

Preparing vegetables: peeling, washing, cutting

This section of the recipe for soup dressing from tomatoes and vegetables for the winter involves preparing the vegetables used for the main cooking stage. Attention and accuracy, cleanliness and compliance with sanitation and hygiene standards - these are the basic requirements for processing vegetables for harvesting for a long period.

All vegetables prepared for cooking according to the recipe, except tomatoes, should be peeled, cut out the stalks and remove the seeds from the pepper, peel the onions, and wash in cold running water. Place on a dry kitchen towel to drain, and then finely chop into cubes, for example, grate the carrots using a coarse grater. Finely shred the cabbage.

According to this recipe, we also wash and blanch the tomatoes, that is, you need to put them in boiling water for a couple of minutes, then remove the burst skin and cut the fruit into quarters. Then these slices and quarters need to be crushed in a blender or meat grinder and in the end we get a porridge-like tomato mass.

Advice: if you want the dressing for a soup of tomatoes and vegetables, prepared for the winter according to a home recipe, to retain more useful active substances, such as leukopene, then you don’t have to blanch or peel the tomatoes; when heated, it forms the most useful substances that will prevent the formation of cancer cells.

Preparing glass jars and lids

We select glass jars by size for convenient storage and use; it is better and more useful to open a small jar and use it at once than to store it in an open, depressurized form, creating conditions for the development of microbes and harmful bacteria.
So, the choice has been made, glass jars (half-liter in volume) and metal lids with rubber seals are washed with hot water and dishwashing detergent and dried in the oven or sterilized in steaming boiling water for at least ten minutes. This depends on the volume of the glassware; the larger the volume, the longer the processing time.

Sterilized glassware must be placed on a convenient surface, preferably on a table, and the jars must be covered with sterilized lids so that they do not have time to cool quickly.

Now we can proceed to the next step in the recipe and we will cook vegetables into a soup dressing for the winter at home.

Cooking vegetables

The main point of the recipe for preparing soup dressing for the winter at home is cooking; you can’t both undercook and overcook the vegetables, otherwise all the work will go down the drain.

Place (pour) the tomato mushy mass into a saucepan and place on medium heat , bring to a boil and reduce the heat to low, slowly stir the mass with a spoon or kitchen spatula for five minutes, skim off the foam.

Now you can add other vegetables to the pan with tomatoes, but if you cook with cabbage, then it is added last, when the vegetables have also been boiled with the tomato mixture for another five minutes and again you need to remove the resulting foam from the vegetables: onions, carrots, peppers sweet.

Cook the soup dressing for another 20 minutes over low heat; while it is boiling, add salt, pepper and sugar.

During the cooking process, it feels like you are cooking thick tomato soup without water .