This type of preparation is distinguished by the fact that it helps to save time throughout the year that you spend on preparing main dishes, and is also very economical in terms of finances. It saves time and is also ideal for preparing a variety of dishes.

To make such a preparation, it is best to use only fresh vegetables collected on the site, or purchased during their season. Do not take vegetables that have begun to spoil. Even if you remove the damaged part, they will still spoil the workpiece.

Having selected the ingredients you need, be sure to prepare them in advance by washing and, if necessary, peeling them.

Also, you should not use iodized salt when making the product, because it can simply ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then it will be even easier to cook later, but the taste of the prepared dish will be slightly different. It tastes best if you add potatoes before preparing the first dish.

If according to the recipe you are going to add tomatoes to your preparation, then be sure to remove the peel from them before starting, then the taste will be much better and it will not interfere with the finished dish.

If the recipe includes heat treatment, then as soon as the time is up, the workpiece is immediately transferred hot into containers and closed. After which it is cooled and sent for storage.

The blanks are crushed without heat treatment and, after thoroughly mixing all the ingredients, they are placed in containers and put away for storage.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

First, prepare the onions and garlic by peeling them and rinsing them in cold water. Cut the onions into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

In this case, tomatoes should be used without the top peel, which can only spoil the taste of the product.

Therefore, remove it in advance by treating them with boiling water, and then grind them to a puree using any method convenient for you. After that, send them to the frying pan, adding ground pepper and paprika and hot pepper cut into thin slices. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

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

The last step in preparation is to add the shredded cabbage, as well as the remaining spices. All together should be kept on the stove for another 20 minutes.

When laying out the prepared containers, be sure to add heated vegetable oil from the top to the edges of the necks, but it should not be more than 2 tbsp. l. for each. After which the containers should be subjected to additional sterilization in a pan of water for 15 minutes.

easy to prepare and very tasty dressing

This workpiece differs in that during its manufacture it does not need to be subjected to heat treatment. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

3 kg sweet pepper
500 g garlic
500 g hot pepper
300 g parsley
Half a glass of table salt

The first step is to thoroughly rinse and clean the prepared ingredients. At the same time, the seeds and core of hot peppers should not be removed.

After this, grind everything using a meat grinder and immediately place it in prepared containers.

simple and universal refilling

This preparation is suitable for preparing absolutely all types of first and second courses. Its main ingredients are onions, carrots and spices. To make it, prepare:

1 kg fresh carrots
500 grams of onion
2 tbsp. l. table vinegar
4 peppercorns
2 laurel leaves
1 tsp. table salt

Chop the prepared and peeled vegetables into small pieces and simmer in a frying pan with a small amount of water for half an hour. Then add the spices, add vinegar last and place in prepared containers.

very tasty and unusual dressing

This preparation can become a real decoration for the first course. To do this, prepare:

Chop the prepared and peeled vegetables. Shred the cabbage, cut the apples and tomatoes into small cubes. Grind the carrots using a grater, and the pepper and onion into half rings.

Transfer everything except the vinegar into a container and simmer for half an hour. Add the essence as the last ingredient at the end, then place it hot in storage containers.

incredibly tasty preparation for borscht, video

Vegetable soup dressing for winter

salty vegetable dressing

Thanks to the high salt content, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

500 g tomatoes
500 g carrots
500 g sweet pepper
500 grams of onion
300 g parsley
500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Grind the carrots with a coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

green and very healthy dressing

For this preparation, prepare:

2 kg sweet pepper
500 g carrots
150 g garlic
2 parsley roots
200 g parsley tops
2 celery roots
200 g celery greens
1 hot pepper
100 ml vinegar essence
2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise you will simply lose it. To do this, prepare:

1 kg tomatoes
300 grams of onion
300 g sweet pepper
300 g carrots
Greens optional
Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

video recipe for classic dressing

Green Soup Dressing

pickled greens

1 kg of greens to taste (parsley, dill, green onions, celery)
Glass of salt

Chop the washed and dried greens and mix well with salt in a deep bowl. After this, immediately place it in prepared storage containers.

herb dressing with butter

To start cooking, prepare:

1 kg of washed greens (parsley, dill)
Glass of water
2 tbsp vinegar essence
Art. l. table salt
50 ml refined oil

Immediately place finely chopped greens into prepared storage containers. At this time, mix water with essence and salt and bring to a boil. After it has cooled to a warm state, pour it into containers with herbs and let it brew for 15 minutes. Pour the last ingredient into the oil and then close it immediately.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

3 kg of fresh late-ripening tomato varieties
1 tbsp. l. regular salt
3 garlic cloves
1 pod hot pepper
3 celery stalks
Ground pepper to taste

Grind the prepared fruits and herbs to a puree and place in containers on the fire, mixing with spices. After 40 minutes, while hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Soup dressing without vinegar

preparation with onions and spices

For this recipe you do not need vinegar, and you can store it in its finished form not only in the refrigerator. For this recipe prepare:

4 kg fresh tomatoes
1 kg onion
1 kg carrots
2 kg sweet pepper
2 tbsp. l. rock salt
A large bunch of herbs to taste (dill, parsley, celery)
Ground pepper optional
Garlic head
1 tbsp refined oil

Chop onions and carrots according to your preferences. Grind all other peeled fruits to a puree.

Prepare the frying in a thick-bottomed container, then pour in the vegetable mixture and add spices. Stirring, let cook for 20 minutes and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pcs sweet pepper
1 garlic head
Salt and ground pepper to taste

After cleaning, finely chop all the ingredients until pureed, and then send them to simmer on the fire for half an hour. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Those who like to go mushroom picking will certainly really like this type of preparation. It is ideal for both first courses and as an appetizer. For this preparation, take:

2 kg fresh mushrooms
500 g peeled carrots
500 grams of onion
Refined oil
6 peppercorns
Table salt, as well as herbs if desired

First, boil the peeled mushrooms for 20 minutes. At this time, prepare the fried onions and carrots. Chop the prepared mushrooms and mix with roasting and spices. Place the finished mixture in containers and store.

mushrooms with vegetables

For this recipe prepare:

Pour a glass of water, essence and oil into the finely shredded cabbage, then simmer for half an hour. After this, add tomato paste, salt, bay leaves and granulated sugar. Leave for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. After that, fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

2 kg peas
1 kg fresh carrots
1 kg onion
2 kg sweet pepper
3.5 l tomato juice
1 tbsp granulated sugar
500 ml refined oil
4 tbsp. l. rock salt

In a separate container, boil the peas until ready. At this time, prepare the frying, and after it fry the chopped pepper. When everything is ready, mix all ingredients in a large enamel container and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into prepared containers.

universal blank

Sorrel for soup for the winter

green blank

For this type of preparation you will need vegetable tops, which will be an excellent addition to the finished dish. To start cooking, take:

300 g green carrots
300 g beet greens
300 g sorrel
100 g dill
2 tbsp. l rock salt
1 tbsp. water

Mix the washed and chopped greens with hot salted water and boil for 5 minutes on fire, then immediately send it into sterilized containers.

preparation for green cabbage soup

Prepare:

500 g sorrel
500 g green onions
250 g dill
75 g table salt

For this preparation, chop the washed greens and then dry them in a convenient way. After the required time, mix with salt and place in containers for storage.

Winter soups in jars recipes

delicious pickle with pearl barley

Take:

500 g cooked pearl barley
1 kg onion
1 kg carrots
3 kg fresh cucumbers
1.5 kg of tomato fruits
100 ml water
100 ml refined oil
100 ml vinegar essence
2 tbsp. l. rock salt
4 tbsp. l. granulated sugar

Prepare juice with pulp from fresh tomatoes and mix with water and place on fire until boiling. Finely chop the remaining vegetables as desired and add to the container with juice. Add salt and sugar, barley and leave for half an hour. Lastly, pour in the essence and pour into containers for storage.

cabbage soup

Pea soup for the winter

green pea soup in jars

Prepare:

Chop fresh vegetables and sauté until soft. Then add the rest of the ingredients and simmer for half an hour. Pour in the essence and pour hot into storage containers.

Soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a frying pan. At this time, grind the remaining vegetables, except greens, to a puree. The parsley must be finely chopped. Roast the nuts and also crush them into a fine paste.

Mix the prepared vegetables with spices, except for the essence, and pour into a deep enamel container. Simmer them for 40 minutes. Then pour in the essence, hold on fire for 5 minutes and pour into storage containers.

Vegetable soups for the winter

Winter dressing for soup in the freezer

There are many ways to make your first dish more flavorful and tasty. The simplest of them is soup dressing.

What's the best way to season soups?

Any soup is not just a mixture of products cooked in a lot of water. Preparing it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product separately, but also to take into account their mutual influence on each other. What chefs don’t use to improve the taste of the finished dish! But the best option is a pre-prepared soup dressing. You just need to add it to the pan in the last minutes of cooking, and you can be calm about the end result. All gas stations are usually divided into two categories:

1. Those that are made during cooking simultaneously with the dish itself.

2. Mixtures prepared for future use.

Any housewife will agree that the second option is undoubtedly more preferable. Firstly, it allows you to use seasonal products at any time of the year. Secondly, seasoning the soup significantly reduces the time it takes to prepare it. All you have to do is open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

In order to always have the necessary components for a particular dish on hand, they must be prepared in advance and then sent for storage. This can be done in different ways: drying, freezing or canning. Soup dressing in this case is no exception. Many people use, for example, frozen herbs, dried spices or various sauces. All of them are, in their own way, dressings for first courses. With them, any soup or borscht is not just a broth, but a real feast of taste. Such additives usually include those products without which a hot dish is simply unimaginable. There are greens and some vegetables such as carrots, sweet peppers or tomatoes. All you have to do is collect these products together in a certain ratio, chop them, package them in plastic bags and put them in the freezer. At the right time, all that remains is to open the package, process the semi-finished product and add it to the boiling base composition.

Frozen aromas

It is almost always customary to add vegetables and herbs to soups at the last stage of cooking. Sometimes they are pre-sautéed, but this is not at all necessary. The only difficulty is that these products are seasonal, and sometimes finding them in the cold season turns out to be quite difficult. This is where blanks are needed. Soup dressing for the winter can be prepared using the good old salting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onion lek, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done extremely simply:

1. All products must be washed.
2. Then they should be cut with a knife, and the carrots should be chopped using a coarse grater.
3. Add salt and mix well.
4. Place the mixture in a container or jar, cover with a lid and place in the refrigerator.

This soup dressing for the winter will be a real find on cold days. When it’s frosty outside, it’s nice to see a plate of steaming, aromatic borscht on the table, for example.

A matter of taste

Making soup is a complex process that requires time and effort. To simplify the procedure, housewives usually use a standard preparation such as winter soup dressing. Its recipes can be very different. For example, a simplified version consists of a minimum number of components per kilogram of salt, including a bunch of parsley, as well as 3 kilograms of onions and carrots.

Not a single good soup can do without these products. To avoid running around shopping later, you can do everything in advance:

1. Peel the carrots and peel the onions.
2. After this, chop the products. They should be the same shape as they are used to seeing in a pan.
3. Sprinkle everything with salt. In this case, it will not only be an additive, but also a necessary preservative.
4. Then put the mixture into prepared jars with screw caps. They are very convenient for repeated use.

So the soup dressing for the winter is ready. Everyone can have their own recipes. For example, you can change the ratio of vegetables or even expand the list.

Juicy supplement

Vegetable is most often used. It is prepared from those products that are difficult to do without. Freezing and salting is, of course, a convenient option. But then the vegetables will still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. To do this you need to take:

one kilogram each of sweet peppers, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and the same number of cloves of garlic.

Everything needs to be done as follows:

1. Wash the vegetables.
2. After this, they need to be cut: onions and pepper pulp into cubes, carrots into strips (you can simply grate them), and tomatoes into slices, having previously peeled them. It is better to pass the garlic through a press.
3. First fry the carrots and onions in separate pans and then transfer them to a deep saucepan.
4. Add pepper and tomatoes there too. Bring the mixture to a boil and simmer for 30 minutes.
5. Add salt and garlic and continue cooking for another ten minutes.

After this, the vegetable dressing for the soup for the winter will be completely ready. All that remains is to package it and roll it up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

Quick soup

Blanks can be either universal or designed for a specific case. The recipe for soup dressing depends on what exactly the hostess is planning to do. If you add a little cabbage to already known products, you can get an excellent addition to cabbage soup. For this option, you need to have one and a half kilograms of carrots, allspice, onions, salt, half a kilogram of cabbage and tomatoes, salt and peppercorns.

Cooking method:

1. Chop the washed vegetables thoroughly. First, chop the cabbage and carrots using a grater. Then lightly fry them in vegetable oil.
2. Cut the tomatoes and onions into cubes and also add them to the frying pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the remaining ingredients and heat the mixture for another 5-7 minutes.
5. Transfer the hot mass into jars and roll up.

At the right time, all that remains is to boil water and lightly cook the chopped potatoes in it. The gas station will do the rest itself.

Delicious borscht

Everyone is used to the fact that refueling is just an addition. But this is not entirely true. A flavorful mixture, for example, can be the real basis for a good borscht. Here you need a special seasoning for soup for the winter. It will be more convenient and clearer to prepare it with a photo. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onions and sweet peppers, the same amount of vegetable oil, a tablespoon of salt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. If desired, you can add a little greenery (dill and parsley).

You need to prepare this mixture gradually:

1. It is better to use a grater to chop beets. The rest of the vegetables can be randomly chopped or ground using a meat grinder. To save energy, some people use a blender.
2. Place all ingredients except garlic in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
3. Squeeze the garlic into the mixture and leave the pan on the stove for another 10 minutes.
4. Place the hot mass into pre-sterilized jars and roll up.

This amount of food should make two and a half liters of dressing.

Magic tomatoes

Many dishes, such as borscht, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. It's not difficult to do. You just need to try not to violate the existing proportions: for 2 kilograms of tomatoes take 3 hot peppers, 20 cloves of garlic, one and a half tablespoons of salt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of preparing the sauce takes very little time:

1. First you need to blend the peppers, garlic and tomatoes in a blender.
2. Then the mixture must be salted, poured into a saucepan and put on fire.
3. Boil the mass until it is reduced by half. It all depends on the desired thickness of the sauce.
4. Add the remaining ingredients and mix well.
5. Pour the hot mixture into the prepared container and seal.

You can store this product in any cool place. Moreover, it can be useful not only for soup. This sauce also goes well with fried potatoes, pasta or meat.

Bomb recipes for dressings for borscht, soups, solyankas and rassolniks for the winter

Dressing for borscht, soup and other dishes

When pickling vegetables and herbs, they retain many vitamins until spring. I have been preparing vegetables this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, add 1-2 tablespoons of aromatic dressing. Just remember to salt the dish a little less later.

Ingredients:

• tomatoes - 500g;
• onions - 500g;
• carrots - 500g;
• sweet pepper - 500g;
• parsley - 300g;
• salt - 500g.

Preparation:

Grate the carrots on a coarse grater.

Cut the onion and pepper into thin strips.

Peel the tomatoes and chop them too.

Finely chop the greens. (The recipe calls for more greens than in the photo. I just didn't have enough greens this time.)

Add salt (if “extra” then 400g) and mix everything. After 10 minutes, pour the dressing (the juice that has been released) into jars and cover with nylon lids.
The dressing keeps well at room temperature.

The specified amount of vegetables yielded 4 cans of 0.5 liters each.

Borscht dressing

2 kg beets
250 gr. Luke
750 gr. tomato
250 gr. sweet pepper
1 head of garlic
100 gr. Sahara
100 gr. vinegar 9%
250 gr. rast. oils
30 grams of salt (tablespoon)
dill, parsley (optional)

Cut the tomatoes, peppers and onions into cubes (if desired, you can grind them in a blender or grind them in a meat grinder - it doesn’t matter)

Three raw peeled beets on a coarse grater...

Put everything (EXCEPT GARLIC!!!) into a pan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time...
While everything is stewing, wash and sterilize the jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer for another 10 minutes, also stirring occasionally.

ALL! Place into jars and roll up. We wrap the jars in warmth until the morning.
The yield of the finished product from the specified amount of vegetables is 2.5 liters.

Vegetable dressing with celery

For 2 liter jars it took me approximately:
12-15 medium carrots
1.5 kg pepper
6 large onions
bunch of dill, parsley
a quarter of celery root (can be replaced with a stalk, or without it at all, depending on your preference)
2 heads of garlic
coarse salt about 200 grams
Grate the carrots on a coarse grater, finely chop the peppers, onions, herbs, celery into thin strips, garlic into thin strips, sprinkle everything with salt, mix, let stand for 30 minutes (to release the juice)
Place in clean jars along with the juice, tamp down a little, close with lids and put in the refrigerator, it stores very well and lasts for a long time

When preparing broths, be careful with salt, since the dressing is salty, I don’t salt the broth, I add a couple of spoons of the dressing, and then decide whether to add salt or not)

Mushroom solyanka

• For 10 cans of 0.5 l: 1 kg of cabbage,
• 1 kg of tomatoes,
• 1 kg carrots,
• 0.5 kg of onion,
• 2 kg of mushrooms, boiled in salted water,
• 0.3 l vegetable oil,
• 3-4 bay leaves,
• hot and allspice pepper, salt to taste.

Shred the cabbage, grate the carrots on a coarse grater, cut the onion into strips, and cut the tomatoes into pieces. Sauté onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.

Then add mushrooms to the vegetables and simmer until tender (10-15 minutes). 3 minutes before readiness, add bay leaf, bitter and allspice. We put everything hot into the jars and roll them up.

Soup dressing from beet tops

300 g beet tops
200g - sorrel
50 g dill,
200 ml water,
25 g salt.

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.

Soup dressing

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, herbs.

We pass the vegetables through a meat grinder or grind them in a food processor, mix with salt, oil and cook over low heat for 30 minutes (after boiling). 10 minutes before the end of cooking, add chopped herbs. When hot, place in sterilized jars (preferably 0.5 liters each) and roll up.

Preparation for borscht with beans

• Borscht dressing with beans, prepared for the winter, will provide you with delicious borscht. This dressing is suitable not only for borscht, it can be eaten like a salad.

• - 5 kg tomato
• - 1.5 kg beans
• - 2.5 kg beets
• - 1.5 kg carrots
• - 1 kg of onion
• - 1 kg bell pepper
• - salt to taste (about 5 tablespoons)
• - 0.400 g vegetable oil
• - 0.250 g vinegar 9%
• - greens (parsley, dill)
• Grind the tomatoes in a meat grinder, grate the beets and carrots on a coarse grater, cut the onion into half rings, and chop the pepper into strips.
• Boil the beans until almost done.
• Place everything in a large saucepan, add salt and vegetable oil. Vinegar and herbs are at the end.
• Cook for 40-50 minutes, after boiling.
• We put the hot dressing into jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

The seasoning is preserved until the new harvest. It can be used not only in okroshka, but also in salads.

• Horseradish roots - 200 g,
• 300 g dill,
• 350 g fresh cucumbers,
• 150 g salt.

Three 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.

Seasoning for rassolnik with pickled cucumbers

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.

Seasoning for pickle with fresh cucumbers

Ingredients:
3 kg FRESH cucumbers
1 kg carrots
1 kg onion
0.5 l tomato paste
250 g sugar
200 ml vegetable oil
4 tbsp. salt
500 g boiled pearl barley
100 g 9% vinegar

Grate the cucumbers and carrots on a coarse grater, cut the onion into half rings.

Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, and salt in a saucepan. Cook for 40 minutes. After 40 minutes, add boiled pearl barley, and after another 5 minutes, add vinegar.

Pour everything into sterile jars and seal.

When you want soup, cook the broth, add potatoes and 10-15 minutes before the end, add a jar of pickle. Very tasty and minimal hassle. The only time you'll have to tinker is when you can it!
koolinar.ru

1 kg of tomatoes, 300~500g of onions, ~300g of carrots, 500g of peeled red bell pepper (i.e. without the tail and seeds), 1.5 kg of cabbage, 2 teaspoons of sugar, 3~4 teaspoons of salt, 2 teaspoons 70% vinegar, hot pepper if desired

Grind the tomatoes into a puree - in a blender or in a meat grinder.
Chop the cabbage (largely or finely - as usual for soup).
Wash and peel onions, carrots and peppers.
Grind - cut or pass through a meat grinder or blender.

Place the pan with tomato juice and the remaining vegetables (except cabbage) on the fire. When the mixture boils, remove the foam and add the cabbage.

Let the mixture simmer for 10~20 minutes over low heat. Stir frequently, because the cabbage sinks to the bottom and may burn.
Add salt, sugar and vinegar.
Transfer to sterilized jars.

Seal tightly and place under a warm blanket until completely cool.

I hope you liked it and everything is useful.

Don't forget to click LIKE

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

You can stock up not only lecho or pickles for the winter - 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.

33963 1

20.09.18

The season of preparing for the winter is in full swing, we are closing jar after jar, replenishing our supplies with delicious canned food, so that in winter we can enjoy delicious pickled or salted vegetables, salads and jam. Today we have selected for you a selection of recipes for canned first courses. In winter, when problems arise with tasty vegetables, you take out a jar of this preparation, fill it with broth or water, add meat or chicken, that’s it, the first dish is ready. Making soups is very simple and even a novice cook can cope with this task. Prepare soup dressings now so you don't have to spend a lot of time preparing hot dishes in winter!

Rassolnik for the winter

Many recipes suggest adding pearl barley or rice to the pickle preparation. We advise you not to do this; it is better not to add pearl barley, as the preparation becomes cloudy, but to add it directly when cooking the soup.

Ingredients:

• fresh cucumbers 1 kg.
• carrots 2 kg.
• onions 2 kg.
• garlic 2 heads
• dill 1 bunch
• parsley 1 bunch
• salt 1 tbsp. l.
• vinegar 50 ml.

Cooking method: Wash the carrots and cucumbers, peel the carrots. Grate the vegetables. Peel the garlic and onion and chop. Wash and chop the greens. Mix all ingredients. Bring to a boil, cook for 5 minutes. Pour into sterilized jars and seal.
How to cook pickle soup: for soup, boil 0.5 cups of washed pearl barley in 2 liters of broth for 30 minutes, add the preparation from a 0.5-liter jar. Cook until done.

Solyanka with mushrooms for the winter

Ingredients:

• porcini mushrooms 600 g.
• water 700 ml.
• carrots 600 g.
• white cabbage 800 g.
• granulated sugar 40 g.
• salt 20 g.
• onions 250 g.
• vegetable oil 100 ml.
• tomato sauce 150 ml.
• ground black pepper 10 g.
• table vinegar 9% 30 ml.

Cooking method: Sort the mushrooms, rinse and chop coarsely. Cook for 10 minutes and drain in a colander. Grate the peeled carrots and chop the cabbage. Mash the vegetables with granulated sugar and salt. Peel the onion, chop and fry in oil. Add cabbage, carrots, mushrooms, mix and, transfer to a saucepan, simmer over medium heat under the lid for about 40 minutes. Add sauce, pepper and simmer for 15 minutes. Pour in vinegar and simmer for another 5 minutes. Place into jars and roll up. After 12 hours, move the jars to a cool place.

Cabbage soup for the winter

Ingredients:

• white cabbage 1 kg.
• tomatoes 1/2 kg.
• carrots 300 g.
• bell pepper 300 g.
• onions 300 g.
• granulated sugar 3 tbsp. l.
• salt 1.5 tbsp. l.
• vegetable oil 70 ml.
• vinegar 70% 1 tbsp. l.

Cooking method: Peel the onion and cut into strips. Heat 50 ml in a frying pan. vegetable oil, place onions in a frying pan and fry until transparent. Wash the carrots, peel and cut into strips or grate on a coarse grater. Add carrots to onions, stir, continue frying. Peel the tomatoes by making a cut and immersing them first in boiling water, then in cold water. Remove seeds and membranes from the pepper. Cut tomatoes and peppers into strips. Place the vegetables in the pan and simmer the vegetables for another 5 minutes. Wash the cabbage, dry and chop. Pour the remaining oil into a thick-bottomed pan, add cabbage and fried vegetables from the pan. Salt the mass, add granulated sugar, bring the mass to a boil, then reduce the temperature to medium, simmer for 5-10 minutes. Then pour in vinegar and simmer for another 5 minutes. Place the prepared mixture into jars prepared in advance and roll up the lids. Cool upside down under the blanket.

Borscht for the winter

Ingredients:

• beets 2 kg.
• carrots 2 kg.
• white cabbage 2 kg.
• tomatoes 2 kg.
• onions 1 kg.
• vegetable oil 750 ml.
• salt 4 tbsp. l.
• granulated sugar 4 tbsp. l.
• citric acid 2 tsp.

Cooking method: Peel the beets and carrots, cut into thin strips or grate on a coarse grater. Wash the tomatoes and cut into slices. Wash the cabbage and chop it. Peel the onion and finely chop. Place all the vegetables in a large saucepan, stir, pour in vegetable oil, add salt, sugar and citric acid. Place the pan on the stove and bring to a boil. Simmer the vegetables for about 40 minutes, stirring occasionally. Prepare the jars: preheat them in the oven. Place the mixture into prepared jars and seal with lids. Cool upside down under the blanket.

Kharcho for the winter

Ingredients:

• ripe tomatoes 2 kg.
• plum 200 g.
• onions 0.5 kg.
• garlic 100 g.
• chili pepper 1 pc.
• walnuts 100 g.
• cilantro 2 bunches
• rice 150 g.
• hops-suneli 1 tbsp. l.
• black peppercorns 6 pcs.
• bay leaf 1 pc.
• salt 1 tbsp. l.
• granulated sugar 2 tbsp. l.
• vinegar 3 tbsp. l.
• vegetable oil 100 ml.

Cooking method: Wash the tomatoes, peel them, grind them in a meat grinder or using a blender. Peel the onions. Cut the hot pepper, remove the seeds. Cut the onion and pepper into small cubes. Heat vegetable oil in a frying pan, add onion and pepper, fry until onion is translucent. Add suneli hops and fry until golden brown. Boil the plum until soft, grind the pulp through a sieve. Finely chop the cilantro. Peel the garlic and pass through a press. Lightly fry the walnuts in a dry frying pan and chop. In a saucepan, mix chopped tomatoes, fried onions and peppers, plum puree and cook the mixture for about 40 minutes over medium heat. Add salt, sugar, peppercorns, bay leaf, rice and cook for another 20 minutes. Lastly, add the garlic and cook for another 15 minutes. Pour the hot soup into prepared jars and roll up the lids. Cool upside down under the blanket.