In any season, pre-prepared soup dressing for the winter is like a godsend. It will always come in handy for preparing a delicious first course for lunch. Any soup with or without meat can be quickly seasoned with this preparation.
The borscht dressing is made in a similar way so that real borscht can be served on the family table. Add variety to your everyday table by making preparations with different seasonings. They are convenient to place to improve the taste and smell of first dishes.
To preserve the dressing for the winter, you will need the most common vegetables and spices. For example, onions, carrots, beets, peppers, tomatoes. And famous spices: parsley, salt, dill, celery, garlic. Glass jars are used for containers.
To prepare soup dressing, use the method of cooking in a large container or freezing in the freezer. You will find all the details of preparation in the recipes.
Vegetable dressing for soup without cooking and sterilization
In winter, such preparation in jars is like a lifesaver. Make a dressing from fresh vegetables and add to soups. It's simple. There is no need to boil anything or add vinegar. Chop the vegetables, mix and place in jars.
Required:
- Carrots – 1 kg
- Bell pepper – 1 kg
- Onions – 1 kg
- Tomatoes – 1 kg
- Dill and parsley - 1 kg
- Salt - 1 kg
Winter dressing recipe for soup in jars
1. Finely chop fresh dill and parsley with a knife.
2. Grate the carrots on a coarse grater.
3. Cut the bell pepper into cubes.
4. Cut the onions into small cubes.
5. Cut the tomatoes into pieces and grind with a blender. If you don’t have a blender, then put it through a meat grinder.
6. Add salt to the missed tomatoes and stir.
7. Take a large container and combine all the chopped ingredients. Stir.
8. Then pour in the tomatoes and salt and mix everything. The soup dressing is ready.
9. Place the finished dressing into sterilized jars and close the lids. Store in a cool place.
Winter soup dressing
This recipe makes a delicious pickle with the presence of fresh cucumbers.
Required:
- Fresh cucumbers – 3 kg
- Pearl barley - 1.5-2 tbsp. l.
- Carrots – 1 kg
- Onions – 1 kg
- sugar - 150 g
- Vegetable oil - 200 ml
- Salt - 4 tbsp. l. with a slide
- Vinegar 9% – 100 ml
- Bay leaf - 5 pcs.
- Peppercorns - to taste
- Greens - to taste
Recipe for winter pickle with barley and fresh cucumbers
1. Rinse the barley well. Then soak it overnight.
2. In the morning, rinse the cereal. Fill with fresh water and cook until done.
3. Peel the onions and cut into half rings.
4. Grate the washed carrots and cucumbers on a coarse grater.
5. Combine all prepared vegetables in a large saucepan. Add butter, salt, sugar. Mix everything well. Place on the fire, bring to a boil and cook for 50 minutes. Don't forget to stir.
6. Then add ready-made pearl barley, chopped herbs, bay leaf and peppercorns to the stewed vegetables. Boil everything together for another 5 minutes.
7. Remove from heat and pour in vinegar.
8. Place the workpiece in sterile jars. Cover with boiled lids.
9. Turn the jars upside down and leave until completely cool. Store in a cool cellar.
How do you know if the paste has turned out?
If the tomatoes are chosen correctly, then most of the work is already done. Fresh and rich pulp gives the main taste, spices emphasize it - this is a tasty preparation. You can taste it. It should not be bitter, sour, or give off any other smell other than tomato.
If its taste is clearly reminiscent of borscht frying, everything is in order - it is a good pasta.
Recipe for winter soup dressing without cooking with salt
This soup dressing is considered universal because it includes all our favorite vegetables.
Required:
- Tomatoes – 500 g
- Onion – 500 g
- Carrots – 500 g
- Sweet bell pepper – 500 g
- Parsley - 300 g
- Salt - 500 g
Universal winter seasoning for soup - recipe
1. Grate the carrots on a coarse grater.
2. Cut the peeled onions and bell peppers into thin strips.
3. Place the tomatoes in boiling water for a couple of minutes to make it easier to remove the peel later. Then cut them into cubes.
4. Finely chop the parsley.
5. Combine all chopped vegetables and herbs in a bowl or pan. Add salt and mix everything. Leave it like this for 10 minutes.
6. Rinse glass jars with soda in advance and sterilize. Boil the lids.
7. Place the prepared dressing along with the released juice into jars. Close with lids.
8. Store the workpiece in a cool place.
Soup dressing for the winter in the freezer
Freezing vegetables is very convenient. It allows you to quickly cook soup, especially for working people.
Required:
- Carrots – 3 kg
- Onions - 3 kg
- Bell pepper – 3 kg
- Greens (dill, parsley) - 200 g
- Tomatoes - optional
How to freeze vegetables for soup for the winter
1. Peel the carrots and grate on a coarse grater or in a meat grinder with a grater attachment.
2. Peel the bell pepper and cut into small pieces.
3. Peel the onions and chop finely, as if for frying.
4. Finely chop the parsley and dill with a knife.
5. Mix all the chopped vegetables in one pan.
6. Take a special freezer bag or a regular bag. Place vegetables in it for one serving of soup or two, so that you can break it off later.
7. Using your hands, flatten the vegetables in the bag and tie the ends. Place all the vegetables in bags this way.
8. Place the finished bags of vegetables in a stack in the freezer.
9. In this form, you can prepare a lot of vegetables for seasoning the soup. You can change the ratio of vegetables to your taste.
Soup dressing for the winter - the recipe is to die for
A dressing recipe with fresh cabbage and other vegetables for the winter allows you to prepare aromatic cabbage soup.
As a piece of advice: I recommend making this preparation to save time and the family budget.
Required:
- Fresh cabbage – 1.5 kg
- Tomatoes – 600 g
- Carrots – 600 g
- Onions - 600 g
- Sweet bell pepper – 600 g
- Vegetable oil – 100 ml
- Sugar - 0.5 cups
- Vinegar 9% - 0.5 cups
- Salt - 2 tbsp. l.
Winter dressing for cabbage soup - recipe
1. Wash and peel all vegetables.
2. Cut the tomatoes and onions into small cubes.
3. Grate the carrots on a coarse grater.
4. Chop the cabbage and pepper into strips.
5. Combine all vegetables in a large container. Stir. Then place them in a large cauldron or saucepan. Put it on fire. to simmer everything over low heat for 15 minutes.
6. Then pour in the oil, add sugar, salt and simmer for another 5 minutes, stirring constantly.
7. Then pour in the vinegar. Stir and turn off the heat.
8. Divide the hot mixture into sterilized jars. Cover with boiled lids.
9. Turn the blanks upside down and wrap them in a blanket.
10. Once cooled, store jars in a cool, dark place.
Cobra
The salad got its name Cobra because of its pronounced spiciness. The high content of vitamin C, garlic and pepper makes the preparation a valuable preventative against colds. Good as a stand-alone dish. Stores for at least six months in cool and dark conditions.
Ingredients:
- green tomatoes - 2.5 kg;
- garlic - 3 medium heads;
- hot pepper - 2 pods;
- vinegar - 0.5 cups;
- salt and sugar - 3 tbsp. l.
Remember: if you do not remove the seeds from the pepper pods, the salad will turn out spicier.
Step by step recipe:
- Wash all vegetables. Divide the garlic into cloves and peel.
- Cut the tomatoes into small slices.
- Cut the pepper pods into slices (without seeds or with seeds - as desired).
- Pass the garlic cloves through a press.
- In a large bowl, mix chopped vegetables, add salt, sugar and vinegar.
- Leave the mixture for 30 minutes to release the juice.
- Place into sterilized jars.
- Roll up with metal lids.
Winter dressing for borscht
Everyone loves the first course of borscht. Cook it quickly using the preparation in a jar.
Required:
- Beetroot – 3 kg
- Carrots – 1 kg
- Fresh cabbage – 2 kg
- Tomatoes – 1 kg
- Pepper – 0.5 kg
- Onions – 1 kg
- Table vinegar 9% - 1 glass
- Vegetable oil - 1 cup
- Salt - 4 tbsp. l.
- Sugar 1 cup
Preparing borscht for the winter in jars
1. Cut all vegetables as for regular borscht.
2. Peel the beets and cut into cubes. Then add a little water and put on fire. Start simmering.
3. Then add shredded cabbage, carrots, peppers, tomatoes and onions to the beets. Wait for all the vegetables to boil. Simmer for 20 minutes.
4. Add vinegar to the vegetables and simmer for another 10 minutes.
5. Place the hot mixture of vegetables into sterilized jars. Close with lids.
6. Then wrap the jars until they cool completely.
With horseradish
The recipe is not so much spicy as it is piquant - and the presence of horseradish subtly brings the brainchild of Caucasian cuisine closer to Russian culinary motifs. It is prepared without cooking, so its shelf life does not exceed a year. Suitable for all dishes that are usually seasoned with horseradish.
Ingredients:
- tomatoes - 0.5 kg;
- garlic - 1 large head;
- sweet pepper - 3 pieces;
- hot pepper - 3 pods;
- horseradish root - 50 g;
- a small bunch of fresh cilantro and basil;
- a tablespoon of 9% vinegar, salt and sugar.
Note: To make horseradish root easier to peel, place it in the freezer for 30 minutes.
Step by step recipe:
- Wash all the ingredients, peel the horseradish, and cut the tops of the tomatoes into a cross.
- Separate the greens from the stems.
- Blanch the tomatoes - this way the skin can be easily removed.
- Grind the peeled tomatoes in a meat grinder.
- Finely chop the peeled horseradish and hot pepper pods and pass through a blender with sweet pepper, garlic and herbs.
- Mix all ingredients, adding vinegar, salt and sugar.
- Place the mixture, mixed to a homogeneous consistency, into sterile jars, roll up and store in a dark, cool place.
Preparation for borscht for the winter in jars without cabbage
It is convenient to make such a preparation for future use. I opened a jar in winter and the borscht was ready in half an hour. It can be prepared vegetarian, or with stewed meat.
Required for 12 cans with a capacity of 0.5 liters:
- Beetroot – 3 kg
- Carrots – 1 kg
- Onions – 1 kg
- Sweet pepper – 1 kg
- Tomatoes – 1 kg
- Sugar - 1 glass
- Salt - 3 tbsp. l.
- Vegetable oil - 1 cup
- Vinegar 9% – 125 ml
Boiled soup dressing for the winter - recipe
1. Wash and peel all the vegetables.
2. Cut the onion into half rings.
3. Grate the carrots and beets on a coarse grater (you can use a Korean grater).
4. Peel the pepper from seeds and cut into thin strips.
5. Peel the tomatoes. To do this, lower them into boiling water for 2 minutes. Then cut into half rings.
6. Place all the chopped vegetables in layers in a bowl. The laying sequence is as follows: onions, beets, carrots, peppers, tomatoes. Add salt, sugar, vinegar, oil and mix everything. Place the basin on low heat. As soon as the vegetables release their juice, increase the heat and cook for 25 minutes.
7. Place hot vegetables in sterilized jars and roll up the lids.
As a tip: In winter, cook broth, season with fresh cabbage and potatoes. Boil a little and add the contents of the jar. After 10 minutes the borscht is ready. At the end of cooking, add chopped garlic to the pan.
How to make dressing in soup cans without tomatoes
There are not always tomatoes in the house. Therefore, even without them you can make an excellent preparation for seasoning soup.
Required for 2 liters:
- Celery root - 1/4 pcs.
- Medium carrots – 600 g
- Onions - 600 g
- Bell pepper – 1.5 kg
- Dill, parsley - 100 g each
- Garlic - 2 heads
- Coarse salt - 200 g
How to make dressing in soup cans without tomatoes
1. Wash and peel all vegetables.
2. Grate the carrots on a fine grater.
3. Finely chop the pepper.
4. Cut the onion and celery into thin strips.
5. Finely chop the greens.
6. Peel the garlic and cut into thin slices.
7. Combine all the cooked vegetables, sprinkle with salt and mix. Leave it for 30 minutes to release the juice.
8. After time has passed, stir the vegetables again. Place along with the juice into sterilized jars, tamping down slightly. Close the jars with lids and put them in the refrigerator.
9. The workpiece is stored well and lasts for a long time.
As a tip: when preparing soups, be careful with salt, as the dressing itself is very salty. Taste the broth often.
Green tomato salad without sterilization
It has a spicy taste and appetizing aroma. This salad is prepared quickly and easily, since it is made without sterilization. It is served with cereals and potatoes, fish and meat. It is best to store it in the cellar, but you can also store it in the refrigerator.
Compound:
- green tomatoes - 2 kg;
- sweet pepper - 7 pcs.;
- carrots - 2 pcs. medium size;
- garlic - 1 medium head;
- fresh parsley - a small bunch;
- grape or apple vinegar - 4 tbsp. spoons;
- salt - 2 tbsp. heaped spoons.
IMPORTANT! You can take regular table vinegar instead of fruit vinegar, but in smaller quantities - 2 tablespoons will be enough.
Step by step recipe:
- Wash and peel the vegetables.
- Remove the stems of the tomato.
- Cut them into thin slices.
- Pass the garlic through a press and add to the tomatoes along with salt and vinegar.
- Leave for 20-25 minutes to release the juice.
- Grate the carrots with long shavings (noodles).
- Cut the pepper, peeled from the internal partitions, into strips.
- Wash and chop the parsley.
- Place sliced vegetables very tightly in layers of sterilized jars.
- Pour the resulting brine over the salad, dividing it equally among all the jars.
- Cover with plastic lids and place in the refrigerator or other cool place.
- The salad will be ready in 3-4 days.
Seasoning for soup for the winter “Kharcho”
When making this recipe, wear gloves when working with hot peppers.
Required:
- Tomatoes – 2 kg
- Sour plum – 200 g
- Onions – 0.5 kg
- Peeled walnuts - 100 g
- Hot red pepper - 1 pc.
- Garlic – 100 g
- Khmeli-suneli - 1 tsp.
- Parsley, cilantro - 1 bunch each
- Round rice - 50 g
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil – 100 ml
- Allspice - 6 pcs.
- Bay leaf - 1 pc.
“Kharcho” for the winter in jars - recipe
1. Pour boiling water over the tomatoes to remove the skin. Grind the pulp with a blender.
2. Peel the onion and chop finely. Place it in a frying pan with oil, add khmeli-suneli, add chopped hot pepper without seeds. Fry the chopped onion until slightly golden brown.
3. Boil the plums for 10 minutes. Then rub them through a sieve.
4. Fry walnuts in a dry frying pan for 10 minutes. Then chop them.
5. Mix tomatoes, onions, plums in a saucepan. Then put it on the stove and cook over low heat for 40-60 minutes.
Cooking time depends on the juiciness of the tomatoes. Know that the mass should boil down almost twice.
6. At the very end of cooking, add salt, sugar, allspice, bay leaf, rice. Then cook for another 20 minutes.
7. Then add nuts, garlic, passed through a press and chopped herbs. Boil for another 20 minutes.
8. Finally pour in the vinegar, stir and turn off the heat.
9. Place the finished hot preparation into sterilized jars. Roll up the boiled lids.
10. Turn the jars upside down and wrap them up. Leave it like this until it cools down. Store jars in a cool place.
As a tip: When cooking Kharcho soup, dilute 1 can of the preparation per 2 liters of broth. Adjust the thickness to your taste.
Canned tomatoes “Sweet”
This simple recipe is suitable even for those who are just beginning to learn the art of home canning. The workpiece is prepared quickly, but it is better to use a large container at once. Sweet tomatoes go well with any meat dishes, and some are simply eaten with black bread as a ready-made dish. Additionally, canned tomatoes can easily be added to more complex dishes such as casseroles.
Cooking time: 60 min. Number of servings: 8-10.
Ingredients:
For a 3 liter jar:
- One or two kilograms of tomatoes (up to a full jar).
- Bell pepper – pcs.
- Small onion (even red onion will do).
- Acetic acid – 70 ml.
- Granulated sugar – 4 tbsp. l.
- Salt – 1 tbsp. l.
- Any greens - one bunch.
Preparation:
1. It is important to choose tomatoes for pickling that are not very large and have a thick skin; such fruits will not lose their shape during pickling. Wash the tomatoes and bell peppers.
2. Remove the seeds from the pepper - we don’t need them - and cut the vegetable into small slices.
3. Place an onion chopped into rings and washed greens into the bottom of the jar. This could be a sprig of dill or parsley. Housewives often add young cherry leaves or a few currant leaves - this will give your dish a special aroma. Place tomatoes on top of the seasonings and pour boiling water into the jar.
4. Drain the water and prepare the marinade. To do this, pour sugar, salt and acetic acid into a pan with drained water.
5. Pour the brine over the tomatoes and leave for a quarter of an hour. Then repeat the procedure again. Such sterilization will allow the workpiece to withstand the entire storage period well, and the brine will not become cloudy. Then screw the jar on with a metal lid and leave to cool under a warm blanket for several hours.
Dressing for pickle soup for the winter
This preparation of fresh cucumbers is very convenient to add to pickle soup. In addition, it is suitable for salads or vinaigrettes. Or eat it with fresh potatoes.
Required for 2 liters of refill:
- Fresh cucumbers – 3 kg
- Onion – 500 g
- Vegetable oil – 100 ml
- Sugar - 1 glass
- Salt - 0.5 cups
- Garlic - to taste
- Vinegar 9% – 150 ml
- Greens - to taste
Winter pickle made from fresh cucumbers in jars - recipe
1. Any cucumbers, even crooked ones, are suitable for preparation. If the peel of the cucumbers is very thick, cut it off. Cut the cucumbers into small cubes, as for a salad.
2. Peel the onions and cut into half rings.
3. Peel the garlic and pass through a press.
4. Place the sliced cucumbers in a large bowl. Add chopped onion, minced garlic, sugar, salt, vinegar and oil. Mix everything well and put it in the refrigerator for a day. During this time, stir the cucumbers 2 times.
5. Then take small jars and rinse them with soda. Then sterilize. Boil the lids.
6. After a day, put the cucumbers on the fire. Bring to a boil and simmer for 5 minutes. Then remove from heat.
7. Place the prepared soup dressing into sterilized jars and close the lids.
