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:

1. I wash the beets and carrots and peel them. Then I cut them.
2. I clean the cabbage from excess leaves and cut it into strips
3. I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
4. 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.
5. After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
6. I put the contents of the pan into sterilized jars.
7. 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:

1. 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.
2. 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.
3. I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
4. I cut the pepper into cubes or a cutter and also add it to the pan.
5. I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
6. I simmer for another 10 minutes.
7. 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:

1. 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 (either 3% or 9% is 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:

1. I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
2. I grind the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. 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!

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

1. Wash the vegetables.
2. Peel carrots, onions, celery root. Remove stems from dill and parsley, and remove stems, seeds and internal membranes from bell peppers;
3. Grate or finely chop carrots and celery root;
4. Cut the tomatoes into slices;
5. Cut the onion into thin strips;
6. Chop the greens (no need to chop them);
7. Cut the bell pepper into rings of medium thickness;
8. Place all prepared, processed, chopped vegetables into a previously prepared large plastic container, add both types of pepper, mix thoroughly;
9. Pour into a container, mix all ingredients again;
10. 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;
• clove peppers - 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

1. Wash and peel the red onion, pepper and carrots.
2. Cut the onion into slices, peppers and carrots into half-straws;
3. Wash the tomatoes and cut into large slices;
4. Wash the greens thoroughly, remove the stems, dry on a kitchen towel, finely chop;
5. 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

1. Wash, peel and chop all the vegetables specified in the recipe.
2. Grind the chopped vegetables through a meat grinder. Place them in a deep saucepan;
3. 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;
4. 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!

Vegetables

Description

Tomato dressing for the winter is a preserved vegetable, the main ingredient in which is tomatoes. Most often, this dressing is used to prepare borscht or tomato soup and is prepared directly while the hot dish is being cooked. However, today we suggest you prepare this tomato dressing for the winter in order to save a lot of time and effort later. This preparation is also beneficial in that to create it we will use only the ripest and most natural products, which can easily be grown independently in your own garden. Even if you don’t have this opportunity, in the summer all the products presented in the ingredients are natural and can be purchased at the market.

Our main ingredient is tomatoes, you can choose any variety of tomatoes, so base it on your taste preferences. As for sweet peppers and carrots, everything is standard here. All vegetables must be ripe and without signs of spoilage, because as a result, we want to achieve the maximum shelf life of this healthy tomato preparation, and it directly depends not only on the method of closing the dressing, but also on the quality of the vegetables used. We will not use a lot of spices in the process of preparing the dressing, but you can add your favorite spices that suit your taste in any quantity to your version of the preparation. Very often, tomato dressing is prepared with garlic., but we won’t use it in this simple step-by-step photo recipe. Let's start preparing a delicious canned tomato dressing for first courses and pasta at home for the winter.

Ingredients

Steps

Armed with a basket or any other utensil, we go to collect ripe and juicy tomatoes; you can also purchase them in advance at the market or in a store. We thoroughly wash the collected tomatoes in cold water to remove dirt and dust, and then send them to dry. Helpful advice: to prepare tomato dressing, it is not necessary to choose beautiful and uniform-sized tomatoes; the most unsightly fruits are suitable for such preparation, the main thing is that they are juicy and ripe.



At this stage, we need to thoroughly chop all the prepared tomatoes. You can use a regular stainless steel manual meat grinder or food processor for this purpose. Before the chopping process, the tomatoes must be cut and, at the same time, removing the portion of pulp from each fruit where it is attached to the branch. We keep the finished tomato puree exclusively in enamel containers: it will not allow the process of oxidation of the juice to begin and a change in its taste.



Now let's prepare additional ingredients for our homemade tomato dressing. Wash the sweet peppers thoroughly and carefully cut out the core of each one along with the green stalk. You can choose any color you want for the peppers; this will not affect the taste of the dressing in any way. We also rinse the carrots from dirt and thinly cut off the top coarsened layer of the vegetable.



Grate the prepared carrots on the finest grater as shown in the photo and place in a separate bowl. As for the sweet pepper, it is enough to simply cut it into not too thin strips. Before you start preparing additional vegetables, put the tomato mass on the stove in an enamel pan and let it cook after boiling for 30 minutes. After the specified time has passed, add the prepared carrots and sweet pepper strips to the tomatoes, salt the vegetables to taste and mix thoroughly with a wooden spoon. By the way, you can prepare tomato dressing without salt, which can be added directly during the preparation of the dish from this preparation. Before adding to the dressing, the bay leaf also needs to be chopped, after which you can add it to the pan along with black aromatic peppercorns. We continue to prepare the dressing for another 15 minutes, and 5 minutes before the end of the cooking time, pour chopped parsley into the pan.



We pour boiling water over small glass jars and then put them in the oven for sterilization. You can safely choose another method of preparing glass containers for closing. We fill the prepared jars to the very top with a still hot dressing of tomatoes with vegetables and spices, after which we immediately roll them up or simply screw them tightly with lids, also sterilized. Homemade hearty and very healthy tomato dressing for the winter is ready, it must be stored in a cool and dark place, and used for making borscht or serving with pasta.



Bon appetit!

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

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet peppers. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

• Sweet pepper – 3 kg;
• garlic – 0.5 kg;
• hot red pepper – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 tbsp.

Preparation:

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

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

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

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

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

Required Products:

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

Preparation:

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

Then transfer the prepared onion into a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

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

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

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

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the product. It may spoil or acquire an unpleasant aftertaste.

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

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

Read also: Gazpacho - 9 homemade recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

• Carrots – 1 kg;
• onion – 0.5 kg;
• vinegar 9% – 2 tbsp. l.;
• black peppercorns – 3-4 peas;
• bay leaf – 2 leaves;
• salt to taste.

Preparation:

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

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

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

• Tomatoes – 0.5 kg;
• carrots – 0.5 kg;
• bell pepper – 0.5 kg;
• onion – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 kg.

Preparation:

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

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

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

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

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

Dressing for the winter with the addition of parsley and celery

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

Required Products:

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

Preparation:

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

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

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

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

Read also: Smoked Chicken Soup – 9 Flavorful Recipes

Required Products:

• Beetroot – 2 kg;
• green tomatoes – 0.7 kg;
• onion – 0.3 kg;
• cabbage – 0.5 kg;
• garlic – 50 g;
• vinegar – 100 ml;
• ground black pepper – 1 tsp;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 2 tbsp. l.;
• water – 0.5 tbsp.

Preparation:

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

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

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

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

Soup dressing for the winter with beans

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

Required Products:

• tomatoes – 4 kg;
• bell pepper – 1 kg;
• onion – 1 kg;
• beans – 1 kg;
• sugar – 0.5 kg;
• sunflower oil – 0.5 l.;
• tomato paste – 2 tbsp. l.;
• salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until fully cooked. Then pour cold water over the beans.

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

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

Dressing for pickle sauce

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

Preparation:

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

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.