Ready-made soup dressings. Vegetable dressing for soups

Soup dressings for the winter

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

Soup dressing

150 g salt.

You can eat this preparation for borscht just like that, or cook borscht as a snack, it’s very tasty.

Preparation for borscht with beans

Summer and autumn are busy times when the canning process is in full swing. Thrifty housewives strive to cover whole vegetables, a variety of salads, and even special dressings for soups and borscht. After all, how convenient: you opened a jar in winter, put a couple of spoons of aromatic preserves in the pan - and the dish acquired an amazing taste!

5 minutes before the end of cooking, add vinegar and stir.
Onion - 2 large heads.
You can do the same

Among the various and varied types of canned food, soup preparations stand out, thanks to which in winter we have the opportunity not only to benefit from consuming summer-grown vegetables, but also to significantly save time by preparing delicious soups in a matter of minutes.

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.

Seasoning for winter okroshka

Recipe for a universal soup dressing for the winter

Great the horseradish roots on a fine grater, finely chop the dill, grate the cucumbers on a coarse grater. Add salt to the chopped vegetables and mix everything thoroughly. Place the seasoning in jars, cover with nylon lids and store in the refrigerator.
1.5 kg of beans,
Bean and tomato dressing

Transfer the finished dressing into sterilized jars and roll up.

Read also on the topic:

Carrots - 3 pcs.

make a roast

For example, this one:

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, pickles and almost any other soups, spending a minimum of time on it.

ydacha20011.ru

Recipe for winter preparation for cabbage soup

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

Preparation for borscht for the winter - Borscht with such preparation can be prepared in winter in a matter of minutes! It turns out aromatic and very tasty, and you can also serve this preparation for borscht as an appetizer or side dish.

the same amount of sweet peppers, onions, carrots,

Soup dressing for the winter can be different. It includes certain vegetables, legumes, peas, and cereals. The main thing is that the mixture turns out tasty and meets its main objectives - to bring into the dish the maximum possible amount of vitamins and substances beneficial to our body. For example, a soup dressing for the winter made from beans, tomatoes and other fruits and root vegetables. Ingredients: carrots - 3 kilograms, the same amount of sweet peppers, onions, 4.5-5 kilograms of tomatoes, 5-6 cups of beans. You need to grate the carrots, chop the tomatoes, onions and peppers, and boil the beans in advance until partially cooked. Soup dressing for the winter is prepared in this way: pour a liter of oil into a cast iron pot, and when it warms up, add the ingredients one by one. First, the carrots should be stewed for 10-15 minutes, then the onions, and after another 10 minutes - the peppers and tomatoes. After this, add 300 g of sugar, 8 tablespoons of vinegar (6%), salt - 5-6 tablespoons. Lastly, the soup dressing for the winter is supplemented with pre-cooked beans and left on the fire for another 40-45 minutes. It should be stirred regularly. When the mixture is finished extinguishing, it should be poured in boiling form into prepared jars and rolled up. Turn over, cover with a warm cloth and leave until completely cool. This soup dressing for the winter can be used both as an independent salad for side dishes, and as an ingredient in first vegetable dishes.

Place in a cool place, wrap and leave until completely cool.

Sugar - 125 grams.

and freeze it in small containers. You can put whatever you want into the roast: onions, carrots, peeled tomatoes, sweet bell peppers, zucchini...

Fresh carrots grated, onions cut into half rings or small pieces, sweet bell pepper. Mix the ingredients thoroughly, divide into portioned bags or small containers, freeze and use for soups or stews.

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

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

Autumn preparations - successful recipes - There are recipes that, when you read them, your hands begin to wash jars and vegetables, I hope that you will find just such a recipe in this article.

0.5 l of sunflower oil,

Dressing for tomato soup or kharcho

For main courses, you can add eggplants and zucchini to the dressing, but I don’t do this because... I have these vegetables frozen.

Salt - 1 level tablespoon.

For mushroom soup

It is better not to put greens in such mixtures, because parsley, dill and green onions should not be boiled for a long time (they are usually added at the end), so we freeze the greens separately.

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

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.

We prepare vegetables for future use - recipes for delicious preparations - In winter, these preparations will go “with a bang” both as a cold appetizer and as an additive to hot dishes, giving them the taste and smell of summer...

5 tbsp. spoons of sugar

A vegetable mixture that is suitable for various types of soups: tomato, kharcho, rice, puree can be considered very successful and convenient. Its components are as follows: 4 kg of tomatoes, 2 kg of carrots, the same amount of onions and salt - 150-200 grams. This soup preparation for the winter has excellent taste. Onions and tomatoes are cut into pieces, placed in cast iron, grated carrots are added to them, after which the mixture is left for several hours to release the juice. At this time, you can make a marinade for it: mix half a liter of vegetable oil with 300 g of 9% vinegar or 500 g of 6% vinegar and 400-450 g of sugar. Add a few peas of allspice, bay leaves, and boil everything. After this, the marinade should be mixed with the vegetable stock, stir, add salt, leave to boil, and then cook for half an hour over medium heat. Roll up hot.

I make this soup dressing all the time. Since I don’t grow broccoli, I buy frozen broccoli at the store. Just like corn. Of course, you can buy ready-made stuff, but your own is a hundred times tastier. It turns out to be a very tasty and rich vegetable soup.

Vegetable oil - 125 grams.

vsluhblog.ru

Soup dressings (Winter preparations)

It’s also worth preparing the dressing. Fry chopped mushrooms, carrots and onions and freeze.

By the way, about greenery

Recipes for canning preparations - bases for soups

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, close the jars with parchment or lids and store in the cold.

Recipe for a universal soup dressing for the winter

Recipe for green cabbage soup with wild garlic

If you wish, you can remove some vegetables from this recipe, 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.

Good luck and be healthy!

3 tbsp. spoons of table vinegar, salt to taste.

Recipe for borscht dressing

Pumpkin and tomato dressing

My mom makes the dressing SALT. That is, it does not stew vegetables, but pickles them. For example, our favorite dressing is carrots with parsley root (2 to 1), three on a coarse grater, mixed with salt (you need a lot of salt) and put in jars. Only when cooking it will no longer be necessary to salt the dish itself, you need to remember this. We also salt parsley and dill. The taste of fresh greens is preserved much better than dried ones.

Black peppercorns to taste.

Every year I make vegetable dressing for soups and main courses; of course, you can simply freeze the vegetables, or you can make a salty dressing.

Recipe for okroshka dressing for the winter

. Before freezing, you need to carefully sort out the dill and parsley and remove any hard branches. I also advise you to chop the greens into small pieces. Then portion into bags and freeze. You can add chopped garlic to the greens.

Recipe for winter preparation of cabbage soup

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.

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

Recipe for green cabbage soup with wild garlic

Recipe for borscht dressing

Nadezhda was with you.

Recipe for making pickle soup for the winter

First, cook the beans, but not until they are soft. Cut the tomatoes into cubes, pepper into strips. Fry the prepared peppers and tomatoes in oil. Cut the onion into cubes, grate the carrots, fry the carrots and onions separately.

And finally, a recipe for soup dressing for the winter, which is considered universal among chefs. After all, they put it not only in soups, but also in borscht, and the result is excellent! It requires: green beans (2 kg), tomatoes - one and a half kg, bell pepper - 1 kg, pumpkin - 1 kg, half a kilo of onion, half a liter of butter, 300 g of sugar, 35 - salt, 50 ml of 9% vinegar , head of garlic, spices. Peel the vegetables and garlic, grind with a meat grinder, but do not mix. In cast iron, fry the onion in hot oil, after 12 minutes - tomato, vinegar, sugar, salt. Leave until boiling. Then add the remaining ingredients and simmer under the lid for about an hour. Leave for another 10 minutes, add spices. Then pack into ready-made jars and close. Like other dressings, this one can be added when stewing meat, potatoes, or used as a side dish for pasta, porridge, and potatoes.

I preserve pickle like this.

Vinegar 9% - 3 tablespoons.

How to prepare soup dressing for the winter?

Katrina

Usually I cook the dressing, for the winter I pack 15-18 liter jars of the dressing, but there’s not enough room in the refrigerator for salty dressing in that quantity, the vegetable harvest this year is good, so I froze a lot of vegetables and cooked the dressing.

Anfo-Anfo

For borscht you can make this preparation in the freezer. Grate beets, carrots, chop onions and sweet red peppers. Freeze in portioned bags. This preparation can be used both for broth and for frying. How to make a preparation for pickle soup. Chop the cucumbers, put them 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, wrap the jars in a blanket, let them cool. 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 gas station 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.

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, roll up with sterile lids.

For the winter, you can make a variety of preparations - pickle cucumbers and tomatoes, make lecho, pickle sweet peppers, etc., or you can prepare almost complete dishes or bases for them, which will save time and provide your family with tasty and healthy dishes in the winter. In this article we will talk about recipes for soup preparations for the winter for borscht, cabbage soup and other popular soups.

Then mix all the fried vegetables, add beans, sugar, vinegar, salt. Mix everything again and put it in jars. Sterilize for 30 minutes, then roll up, turn upside down and wrap. 200 ml of water, 25 g of salt.

I cook a kilogram of pearl barley for 2 hours. I add 1 kg of carrots, onions, tomatoes, 3-4 bell and hot peppers, a head of garlic, 2 tbsp tomato paste. spoons. Cook until the vegetables are cooked. Salt 4 tbsp, sugar 2 tbsp, vinegar 9% 2 tbsp, 1 cup sunflower oil. At the end of cooking, pickled cucumbers 1 kg or less. I cook for another 20 minutes and put them in jars.

Preparation method

Here is my recipeBut this broth dressing turns out to be very aromatic, but after adding it to the broth and boiling, you must definitely take out all the pieces with a slotted spoon - we won’t need them anymore. By analogy with the well-known wisdom: “Prepare a sleigh in the summer , and the cart in the winter,” housewives act very wisely when they prepare dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

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.

Recipe for pickle soup for the winterHow 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 the vinegar, stir, place the preparation in sterilized jars, seal with metal lids, wrap in a blanket and leave until cool, then put in a cool place. The tradition of preparing various vegetables for the winter , fruits, berries go back to ancient times - our ancestors had no other opportunity to enjoy these products during the cold season, and as a result, unlike us, they ate delicious and natural vegetables and fruits throughout almost the entire year, without consuming artificially grown “vegetation” and without polluting your body with chemicals, without which not a single normal cucumber will grow in January.

The seasoning is preserved until the new harvest. It can be used not only in okroshka, but also in salads.Chop the beet tops, add salt, add sorrel, dill, stir, add water and cook for 5 minutes after boiling. Then put into jars, roll up, and store in the cold.

Aleso

Universal soup dressing for the winter.

:So

http://ovkuse.ru/recipes/supovye-zagotovki-na-zimu/

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 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.

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.

Whether or not to make preparations is up to each housewife to decide for herself, but practice shows that perhaps not in the pursuit of a healthy diet, but at least to maintain a good tradition, it is still customary to make preparations today, and every second housewife devotes time to this useful endeavor in the summer. Among the various and varied types of canned food, soup preparations stand out, thanks to which in winter we have the opportunity not only to benefit from consuming summer-grown vegetables, but also to significantly save time by preparing delicious soups in a matter of minutes.

Horseradish roots – 200 g,

1 kg of onions, 1 kg of sweet peppers (red and yellow), 3 kg of tomatoes, 1 kg of carrots, 0.5 liters of sunflower oil, 0.5 cups of salt, greens.

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

Rinse the tomatoes and grind through a meat grinder, cut the pepper into strips, cut the onion into half rings, grate the carrots on a coarse grater.

Ingredients:

seasoning for brothI make dressing for borscht. I grate beets, carrots, tomatoes, and finely chop onions. I simmer all this until done, add sugar and salt to taste, and be sure to add water. A spoon of tomato paste. Before storing in sterile jars, I add vinegar. I close the jars and sterilize them by boiling for about 25 minutes. I close the jars tightly. One can per serving of soup. All that remains is to boil the meat and potatoes and empty the jar. The borscht is ready.

Our dear caring mothers and mothers-in-law! If you are worried about your children, who always have no time to cook and eat their first meal, make this magical preparation for borscht for them for the winter. In winter, your beloved child (or careless daughter-in-law) will gratefully cook and eat this delicious borscht, spending no more than half an hour on the whole thing (both cooking and eating). The borscht will turn out very tasty, even if there is only water in the house - it will take 5 minutes to prepare. And if there is meat, or chicken, or stew and a few potatoes, the result will exceed all your expectations. This is my debut recipe on the site, but I’m not afraid to post it, I know for sure that I won’t be ashamed of it. A friend shared the recipe for this miracle with me; I’ve been preparing borscht this way for 7 years now, and it always turns out great. Everyone loves my borscht and can eat it every day. Now is the season of preparations and you and I will still have to take a steam bath))) - but in winter you will try this amazing borscht and remember me with a kind word.

White cabbage Beet Tomato Bulgarian pepper Carrots Onions Ketchup Sunflower oil Vinegar Sugar Salt

Borscht, cabbage soup and kharcho prepared in jars will make life easier for students, bachelors and busy housewives.

For the winter, you can stock up not only lecho or pickles - soup dressings in jars will make life easier and diversify your diet. We offer several recipes that can be a real salvation for students and those who do not like to stand at the stove.

Borscht "Mom's Joy"

2 kg cabbage,
1 kg red tomatoes,
10 onions,
10 pieces of red pepper,
1 kg beets,
600 g carrots,
10 tsp. salt,
1 tbsp. l. Sahara,
1 glass of vegetable oil,
1 glass of vinegar 9%,
8 black peppercorns,
4 bay leaves.

Grate the carrots and beets and simmer for 20 minutes with a little oil. Chop the remaining vegetables and mix with the carrot-beet mixture and spices. Add oil and simmer for 1 hour. Place hot borscht into jars, roll up and turn over. Cover tightly with a blanket. In winter, just add ready-made dressing from a jar to the broth with potatoes and the first dish is ready.

Borscht “Delicious”

1 kg beets,
1 kg cabbage,
1 kg of tomatoes,
0.5 kg carrots,
300 g onion,
50 g garlic,
200 g parsley,
bell pepper in any quantity to taste.

water – 5 glasses,
sugar - 6 tbsp. l.,
salt – 5 tbsp. l.,
tomato paste – 300 g (you can do without it).

Boil the beets for 40 minutes, boil the carrots for 25 minutes. Let cool, grate on a coarse grater. Chop cabbage, onions, garlic, tomatoes, peppers, herbs and mix. Add the filling, bring to a boil and cook for 5-10 minutes. At the end of cooking, add carrots and beets. Place the mixture into hot jars (0.5 l). At the bottom of each jar, first place 3 peppercorns, 1 bay leaf and 1 teaspoon of 9% vinegar. Roll up the jars and cover tightly with a blanket until cool.

1.5 kg beets,
1 kg carrots,
1 kg red sweet pepper,
1 pod hot pepper,
1.5 kg tomatoes,
1 glass of vegetable oil,
1 bay leaf, salt to taste.

Grate the beets and carrots. Peel the peppers from seeds and pass through a meat grinder together with the tomatoes. Simmer beets and carrots in vegetable oil for 15 minutes. Then add all the other vegetables, bay leaf, salt to taste, simmer for 1 hour. Place in jars and seal with tin lids.

Borscht can be prepared for future use.

No-cook soup dressing

1 kg carrots,
1 kg of tomatoes,
1 kg onions,
300 g sweet pepper,
300 g dill,
300 g parsley,
300 g celery,
800 g salt.

Wash vegetables and herbs thoroughly, dry and chop finely. Grate the carrots on a coarse grater. Mix everything, add salt and put into jars. Cover the jars with parchment paper and seal. Keep refrigerated. When using in soups, do not add salt.

Solyanka with mushrooms

3 kg mushrooms,
3 kg tomatoes,
1 kg carrots,
1 kg of onion,
1 glass of vegetable oil,
1 tbsp. l. vinegar 70%,
3 tbsp. l. salt,
0.5 cups sugar, allspice and black pepper, bay leaf, cloves.

Boil mushrooms, chop cabbage, tomatoes, onions, grate carrots. Mix everything and cook, stirring, for 3 hours. Place in sterilized jars and seal.

Dressing for pea soup

2 kg of peas,
1 kg carrots,
1 kg of onion,
2 kg sweet pepper,
3.5 l. tomato juice,
1 tbsp sugar
0.5 liters of vegetable oil,
4 tbsp. l. salt.

Boil the peas until tender, fry the carrots and onions in oil. Separately, fry the sweet peppers in vegetable oil. Mix everything with tomato juice, add salt and sugar. Cook for 40 minutes, add 0.5 tsp at the end. 70% vinegar essence. Place in sterilized jars and seal.

Preparation for kharcho soup

2 kg tomatoes,
200 g plums (ideally sour varieties),
0.5 kg of onion,
1 pod hot pepper,
120 g walnuts,
2 medium sized garlic heads,
20 g khmeli-suneli,
cilantro or parsley 2 bunches,
0.5 cups sunflower oil,
50 g sugar,
30 g salt,
3 tbsp. l. table vinegar,
6-10 peas of allspice,
4 bay leaves.

Remove the skins from the tomatoes, first scalding the fruits with boiling water. Grind the peeled tomatoes in a blender or pass through a meat grinder. Chop the onions, fry together with chopped hot pepper and suneli hops in vegetable oil in a frying pan until golden brown. Remove the pit from the plums, boil the pulp for 10 minutes and grind through a sieve.

Fry the nut kernels in a dry frying pan for 10 minutes, then grind them in a blender. Combine the tomato and plum mass in a saucepan, add the fried onions and peppers and simmer over moderate heat with frequent stirring until thickened.

Add nuts, chopped fresh cilantro or parsley, chopped garlic, sugar and salt, as well as peppercorns and bay leaves. Cook the stock for another 15 minutes. Add vinegar. Place in sterile jars, turn them over and cover with a blanket until completely cool.

Dressing for borscht for the winter, which is made with your own hands from fresh vegetables, is a real find that makes life easier. This is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with this borscht dressing is prepared within a few minutes;
There is no need to dirty your hands and table, and ultimately the entire kitchen;
Use as a separate dish - even just with bread;
If you refuel today (end of summer, beginning of autumn), you can save your family budget;
This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will need:

beets – 2 kg;
tomato – 1.5 kg;
sweet pepper – 800 gr;
onions – 800 gr;
carrots – 1 kg;
sugar – 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic – 50 gr.;
vegetable oil – 300 ml;
citric acid – 0.5 tsp;
table vinegar – 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two utensils to save time.

Onions can be fried together with pepper until golden brown in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a tasty dressing, let's take:

beets – 3 kg;
tomatoes – 2.5 kg;
carrots – 2 kg;
onion – about 1 kg;
greens - 3 large bunches;
vegetable oil – 300 ml;
vinegar – 100 ml;
salt – 4 tbsp. l.;
sugar – 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! With this easy and very tasty recipe, your borscht will be praised by the whole family.

On my website there are fresh canning recipes:

In harsh winter conditions, the human body often receives very few beneficial vitamins. This occurs due to a lack of vitamins in fruits that grow in winter. As a result, a person develops vitamin deficiency.

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing made according to a traditional recipe.

Required:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onion - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets and carrots and peel them. Then I cut them.
I clean the cabbage from excess leaves and cut it into strips
I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt and sugar. Stir until the contents of the pan soften.
After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I place the jars with the preparation under a blanket or blanket for cooling.

A classic borscht dressing without vinegar is an ideal recipe for a housewife who cares about her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real housewife and a beginner in the business can prepare it.

To prepare we will need:

beets - 1.6 kg;
carrots - 900 gr;
bell pepper - 900 gr;
onion - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
I cut the pepper into cubes or a cutter and also add it to the pan.
I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
I simmer for another 10 minutes.
I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

And these are not all the blanks, the best ones are below and above in the links:

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

beets - about 2 kg4
sweet pepper, onion - 0.5 kg respectively;
garlic - 1 clove;
tomato juice – 500 ml;
vinegar (both 3% and 9% are suitable - about a quarter cup, a little less);
oil (vegetable) - 1 cup;
sugar - 0.5 cups;
salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (you get a more classic taste of the dressing) and one chili pepper for piquancy.

Preparation:

I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
I grind the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should cook in about an hour, remove from heat.

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Boil a rich broth and add our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!

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, and 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 product 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 fry them together with chopped hot pepper and suneli hops 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.