There are many ways to add flavor and flavor to your first course. The simplest of these is the soup dressing.

What is the best way to season soups?

Any soup is not just a mixture of foods boiled in a lot of water. It is much more difficult to prepare it 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 taste ready meal! But the most the best way is a prepared soup dressing. One has only to add it to the pan in the last minutes of cooking, and you can be calm about the final result. All gas stations are generally divided into two categories:

1. Those that are made during cooking at the same time as the dish itself.

2. Mixes prepared for future use.

Any hostess will agree that the second option is undoubtedly more preferable. First, it allows you to use seasonal products in any season. Secondly, dressing the soup dramatically reduces the time it takes to cook it. One has only to open the treasured jar and put a couple of spoons in boiling water.

Types of gas stations

To always have at hand necessary components for a particular dish, they must be prepared in advance and then sent for storage. You can do it different ways: dry, freeze or preserve. Soup dressing is no exception in this case. 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 decoction, but a real feast of taste. Such additives usually include those products without which it is simply impossible to imagine a hot dish. It is found in greens and some vegetables such as carrots, bell peppers or tomatoes. One has only to collect these products together in a certain ratio, grind, pack in plastic bags and put them in the freezer. At the right time, it remains only to open the package, process the semi-finished product and add it to the boiling basic composition.

Frozen aromas

Almost always on the last stage cooking vegetables and herbs are usually added to soups. Sometimes they are pre-passaged, but this is not at all necessary. The difficulty lies only in the fact that these products are seasonal in nature, and sometimes it is quite difficult to find them in the cold season. This is where the blanks are needed. Wintertime soup dressing can be made with the good old method of salting. For example, there is unique recipe, for which you will need 1 kilogram of tomatoes, onions, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done very 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 mass in a container or jar, cover with a lid and refrigerate.

This winter soup dressing will be a real boon on cold days. When it's freezing outside, it's nice to see a plate on the table, for example, with steaming aromatic borscht.

A matter of taste

Soup preparation - difficult processwhich takes time and effort. To simplify the procedure, housewives usually use a standard preparation such as dressing for soup for the winter. Its recipes can be very different. For example, the simplified version consists of minimum quantity components per kilogram of salt is a bunch of parsley, as well as 3 kilograms of onions and carrots.

No one can do without these products. good soup... In order not to run around the shops later, you can do everything in advance:

1. Peel the carrots and remove the husks from the onions.
2. Then grind the food. They should be of the same shape as they are used to seeing in a saucepan.
3. Sprinkle everything with salt. In this case, it will be not only an additive, but also a necessary preservative.
4. Then put the mixture in prepared jars with screw caps. They are very convenient for multiple use.

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

Juicy supplement

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

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

Everything needs to be done as follows:

1. Wash the vegetables.
2. After that, they must be cut: onion and pepper pulp - into cubes, carrots - into strips (you can just grate), and tomatoes - into pieces, 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 to a deep saucepan.
4. Add pepper and tomatoes there. Bring the mass to a boil and simmer for 30 minutes.
5. Add garlic salt and cook for another ten minutes.

After that vegetable dressing for soup for the winter will be completely ready. It remains only to pack 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 both universal and designed for specific case... The recipe for the dressing for the soup depends on what the hostess is planning to do. If to already famous products add a little cabbage, then you can get a wonderful addition to cabbage soup. For this option, you need to have in stock one and a half kilograms of carrots, allspice, onion, salt, half a kilogram of cabbage and tomatoes, salt and peas.

Cooking method:

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

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

Delicious borsch

Everyone is used to the fact that the gas station is just an addition. But it is not so. Aroma mixture, for example, can be a real basis for good borscht... Here you need a special dressing for the soup for the winter. It will be more convenient and visual to cook 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. Add some greens (dill and parsley) if desired.

You need to prepare such a mixture gradually:

1. It is better to use a grater for chopping beets. The rest of the vegetables can be chopped or grinded at will. To save energy, some people use a blender.
2. Collect all products with the exception of 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 saucepan on the stove for another 10 minutes.
4. Spread the hot mass into pre-sterilized jars and roll up.

From this amount of products, two and a half liters of dressing should be obtained.

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 easy to do. You just need to try not to violate the existing proportions: 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 making the sauce takes very little time:

1. First you need to twist 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 becomes half as much. It all depends on the desired thickness of the sauce.
4. Add the rest of the ingredients and mix well.
5. Pour the hot mixture into prepared dishes and seal.

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

In this article you will find various recipes preparation of dressings for the winter for the first courses.

If you like first courses with vegetables, then you can do the seasoning for soups in winter. Indeed, in winter period vegetables usually get expensive, and not all of them can be found on the shelves. And preservation not only is stored for a long time, but also the process of cooking the first course is minimized.

Seasoning for soup for the winter with salt: a recipe

This dressing will be stored until next vegetable season. Only when preparing hot first courses should it be borne in mind that the vegetables in the jar are salty. It is advisable to rinse them in a colander before use.

Recipe:

Composition:

• Pepper - 275 g
• Onions - 925 g
• Tomatoes - 925 g
• Salt - 925 g
• Dill - 225 g
• Parsley - 225 g

Process:

1. Prepare all vegetables for shredding
2. Cut the tomatoes into cubes
3. In a bowl, combine the ingredients.
4. Add salt
5. Mix everything again
6. Place in glass containers with lid

Vegetable seasoning for soup for the winter: a recipe

If you prepare such a dressing, then boil vegetable soup in winter you won't have to. It will be enough just to peel the potatoes and boil them with seasoning.

Recipe:

Composition:

• Bow - 4 pcs.
• Carrots - 950 g
• Water - 950 ml
• Tomatoes - 225 g
• Salt - 2-3 tablespoons
• Vinegar - 2 tablespoons
• Parsley - 1 bunch.

Process:

1. Peel and wash vegetables
2. Grate the carrots, cut the rest
3. Mix all ingredients in a bowl
4. Boil the brine
5. Place the vegetables in a glass container
6. Fill them with hot brine
7. Cover the jars with lids and sterilize for 30-40 minutes
8. Roll up the seasoning

Seasoning for soups for the winter without cooking: a recipe

Housewives do not always have a lot of time to cook. home preservation... And the process of making seasonings requires all stages of cooking so that the dressing does not deteriorate in the future. In particular, cooking the seasoning takes a long period of time. To shorten the process, you can simply ready-made vegetables freeze in the refrigerator. Further details.

Seasoning for soups for the winter: a recipe for freezing

Recipe:

Composition:

• Sweet pepper - 975 g
• Carrots - 975 g
• Tomatoes - 325 g
• Onions - 2 pcs.
• Greens - 1 bunch.

Process:

1. Peel the tomatoes
2. Peel the carrots, remove the middle of the peppers
3. Chop vegetables
4. Mix
5. Place in portioned bags
6. Arrange the seasoning gently in the freezer

Pea Soup Seasoning

For pea soup frozen vegetables are good.

Recipe:

Components:

• Dill - 1 bunch
• Parsley greens - 1 bunch.
• Carrots - 965 g
• Bow -3 pcs.

Cooking process:

1. Carrots, onions, peel, wash
2. Chop vegetables
3. Mix in a separate bowl
4. Arrange in plastic bags
5. Then put them in the freezer

Mushroom Soup Seasonings

To in winter season mushroom soup turned out fragrant like in summer, prepare the next dressing.

Recipe:

Components:

• Mushrooms (champignons, porcini) - 195 g
• Tomatoes - 325 g
• Carrots - 55 g
• Onions - 1 pc.
• Parsley root - 25 g
• Greens - 1 bunch.
• Lavrushka - 3 pcs.
• Garlic - 1 clove
• Citric acid - 4 g
• Mushroom broth - 275 ml
• Salt, sugar - 24 g each

Process:

1. Peel, wash mushrooms, vegetables
2. Boil mushrooms until tender in a decoction with salt, garlic, lemon, sugar, bay leaf and parsley root
3. Chop the vegetables, grate the carrots
4. Combine mushrooms and chopped vegetables in a bowl
5. Arrange in glass jars
6. Pour hot broth
7. Sterilize 36-40 minutes
8. Close the jars with metal lids

Seasoning for pumpkin soup

The pumpkin itself is excellently stored in a cool room in winter. But if you have succeeded in a large pumpkin harvest for the winter, then it can be frozen in freezer... To do this, peel a large enough berry and remove the seeds, rinse and cut into cubes. And then place in plastic containers and in the freezer.

Seasoning for chicken soup

Greens go well with chicken meat. Therefore, for chicken soup with noodles, it will be enough to pick up dill, basil, parsley, green onion feathers from the summer. Rinse everything thoroughly under running water. Form into bundles and freeze in regular plastic bags.

IMPORTANT: Red, black pepper, thyme, cloves, nutmeg are perfect as spices for chicken meat.

Seasoning for kharcho soup

Recipe:

Composition:

• Garlic - 125 g
• Rice - 55 g
• Bow - 4 pcs.
• Tomatoes - 2.4 kg
• Sour plums - 185 g
• Hot pepper - 1 pc.
• Hops-suneli - 4 g
• Walnuts - 125 g
• Greens - 1 bunch.
• Lean oil - 85 ml
• Salt, sugar - 1 tablespoon
• Allspice - 4 pcs.
• Vinegar - 35 ml
• Lavrushka - 1 pc.

Cooking:

1. Prepare vegetables, plums
2. Peel the nuts
3. Wash the rice
4. Pass tomatoes, plums (pitted) through a juicer
5. Lightly fry the nuts and grind in a blender
6. Fry the onions in a pan with oil, add spices there
7. Mix all ingredients
8. Put on fire
9. Cook for 45-65 minutes
10. Then pour the seasoning into the jars and roll up

Seasoning for pickle from cucumbers

For lovers of pickle soup, the following recipe for dressing for the winter is suitable.

Composition:

• Carrots - 275 g
• Garlic - 1 pc.
• Onions - 275 g
• Cucumbers - 1.5 kg
• Salt, sugar - 2 tablespoons
• Vinegar - 5 tablespoons
• Oil - 175 ml
• Greens - 1 bunch.

Process:

1. Wash all vegetables
2. Peel, cut, grate carrots
3. Mix all ingredients, including vinegar, salt, etc.
4. Let them stand for about three hours
5. Then put them on fire
6. After 17 minutes, distribute the dressing among the jars, roll up the lids

Seasoning for hodgepodge for the winter

Recipe:

Composition:

• Mushrooms (champignons) - 1.9 kg
• Cabbage - 1 pc.
• Carrots - 975 g
• Onions - 475 g
• Oil - 275 ml
• Greens - 1 bunch.
• Citric acid - 4 g
• Tomatoes - 975 g

Process:

1. Chop peeled and washed vegetables, mushrooms
2. Chop the cabbage
3. Fry onions with carrots
4. Fry mushrooms too
5. Then mix everything and cook for 35-46 minutes
6. Take a sample periodically
7. Vegetables must be stewed
8. Only when ready, send them in glass containers.

Seasoning for okroshka for the winter

Recipe:

• Cucumbers - 375 g
• Dill - 275 g
• Horseradish - 195 g
• Salt - 175 g

Process:

1. Wash greens, cucumbers, chop, mix
2. Sprinkle the contents with salt
3. Send the dressing to jars and then to the cold

Video: Seasonings for first courses: cooking secrets

Want to cook delicious borsch? This will help you dressing tomatoes for the winter at home .. It is prepared elementary and stored for a long time in a cold place.

INGREDIENTS

• Tomatoes 1 Kilogram
• Garlic 5 Cloves
• Salt and Pepper To taste

1. Tomatoes in the form of fruit drink are not only an excellent dressing, but also a great antioxidant. By adding spices, pepper and salt, as well as garlic or bell pepper to it, you will get irreplaceable product... So, to prepare the dressing, take ripe tomatoes and salt. Wash them thoroughly.

2. Pay attention to the fruits - they should not be spoiled or with traces of rot. I usually buy the "Cream" variety for fruit drinks, because there is a lot of pulp in such tomatoes - this is just what you need.

3. Cut the tomatoes lengthwise into two parts and cut out the place where the stalk is attached. Now they should be grinded through a meat grinder, pour the resulting mass into a saucepan. Bring to a boil and simmer over low heat for no more than 35 minutes. Add salt a few minutes before cooking.

4. Hot fruit drink should be poured into sterilized jars and rolled up. I usually turn it upside down and wrap it up. So they cost one day. It is better to store the dressing in the cellar, but it also stays well in the pantry. From three kilograms of tomatoes, I get 6 jars of 0.5 liters.

Tomato dressing for the winter - step by step recipe with photo on

Do you want to cook delicious borscht? This will help you dressing tomatoes for the winter at home .. It is prepared elementary and stored for a long time in a cold place.

Tomato dressing for soup and borscht for the winter

All summer residents in the summer and autumn are engaged in rolling for the winter different vegetables fruits and berries. I already managed to make pickled cucumbers, tomatoes in own juice, squash caviar and other blanks. And now I will show you one of the last canned foods - a dressing for borscht and tomato and pepper soup for the winter. Simple enough but delicious recipe... This dressing can be used not only in soups and borscht, but also as a sauce for main courses. Below I describe step by step the entire procurement procedure.

The number of tomatoes depends on how much dressing you will roll. Therefore, the ratio of tomatoes to green peppers is always different. Here you have to decide for yourself how much you need.

I rolled 11 liter cans, it turned out 10 liters of tomato dressing. They took me 20 large green peppers and 7-8 bunches of greens.

Only ripe tomatoes are suitable for tomato dressing - not even a large number of unripe fruit will worsen its quality. And crumpled, but ripe fruits and even halves are quite suitable for this purpose.

Tomato dressing for soup and borscht for the winter - recipe with photo:

1. We take tomatoes, cut into large slices and grind in a meat grinder (you can use a juicer, a combine, ie the device that you have or is convenient for you). You can peel the tomatoes before grinding, but I do not peel them and, along with the peel, pass them through a meat grinder. Grind the chilli pepper together with the tomatoes. We put all this on a slow fire, until it thickens.

2. Then prepare the peppers and herbs (dill, parsley). Pepper, removing the stalk, cut into large cubes, rinse the greens thoroughly, dry and chop finely. All these ingredients will fill our tomato dressing for soup and borscht with taste, aroma, spice.

3. After about an hour of boiling, put bell pepper and herbs in the tomato. Then add salt and sugar to taste.

4. In the meantime, prepare the jars, wash them thoroughly and scald them with boiling water, dry them. Boil the lids too.

5. After the tomato and pepper dressing thickens and the foam disappears, pour it into jars and roll it up for the winter.

Turn jars for cooling with the lid down and wrap in a blanket. I use this flavorful tomato dressing for soup and borscht as well as for side dishes. And my family can eat a liter can of tomato dressing in one sitting.

Tomato dressing for soup and borscht for the winter - a recipe with a photo

A simple tomato and pepper dressing for borscht, soup, etc. for the winter. My step by step recipe with a photo. I rolled up 11 liter cans, it turned out 10 liters of tomato ...

Tomato and sweet pepper borsch dressing

Time for preparing: Not indicated

- 2 large bell peppers.

We wash the tomatoes and turn them into juice.

Drain the resulting tomato mixture into a saucepan (preferably stainless steel) and put on fire. While the tomato is cooking (it should boil for 10 minutes), let's prepare the pepper.

We clean it from seeds and cut into small strips.

We fall asleep in a boiled tomato and cook for another 10 minutes.

We immediately pour it into sterilized hot jars and roll it up with washed and boiled lids. Turn it upside down for 15-20 minutes.

Tomato borscht dressing for the winter

A step-by-step recipe with a photo of tomato borscht dressing for the winter. With this dressing, many dishes become even tastier. Detailed description and useful tips help you prepare it.

Tomato dressing for the winter

It is no secret that seaming can seriously save time. It gets dark early in winter, so many return from work at dusk. Going home, I really want to relax as quickly as possible. If there suitable preservation, dinner preparation is simplified at times.

One of the most popular seams is tomato dressing for the winter. Let's remember that tomatoes do not lose useful material during heat treatment and preserve more of them.

• ripe tomatoes autumn varieties, dense red or pink - 3 kg;
• white rock salt without additives - 1 tbsp. the spoon;
• garlic - 2-3 cloves;
• chili pepper or red hot ground - 1 pod or ¼ teaspoon;
• ground black pepper - to taste;
• celery stalks - 2-4 pcs.

We wash the tomatoes, cutting out the parts near the leg. Grind our tomatoes and celery in a meat grinder, add salt, pepper and simmer. How much to cook the dressing depends on what you want to get: the sauce can be left quite liquid, and the tomato cabbage dressing for the winter is usually thicker. As soon as you've boiled enough, put it in sterilized jars and roll it up. As you can see, making a tomato dressing for the winter is very simple.

Dressing with onions

If you want it to turn out delicious dressing for tomato soup for the winter, you will have to work a little longer.

• onions or white salad onions - 1 kg;
• medium-sized sweet carrots - 1 kg;
• red bell pepper, paprika or Bulgarian - 2 kg;
• dense red autumn tomatoes - 4 kg;
• white rock or sea salt - 2 tbsp. spoons;
• parsley, dill, basil and celery - 1 large bunch;
• hot pepper and garlic - to taste and desire;
• unrefined unscented sunflower oil - 1 glass.

We clean the onion and chop it as small as possible, peel the carrot and three on a coarse grater. Wash the pepper and tomatoes and cut them in half. We clean the seeds and partitions of the peppers, cut off the parts near the stalk for tomatoes. Melem in a meat grinder. In a cauldron or a saucepan with a thick bottom, heat the oil, fry the onion and carrots until soft, add a mixture of tomatoes and peppers and cook, stirring occasionally, for about a quarter of an hour. If we want soup dressing from a tomato for the winter turned out to be thicker, we boil it longer. Salt, pepper, put finely chopped greens. If desired, season with garlic and hot pepper passed through a press. We roll up.

It often happens that the tomatoes on the bushes do not have time to ripen. The question arises, what to do with a large number of green tomatoes. Another recipe will help us out - dressing with green tomatoes and cabbage for the winter.

• oblong green tomatoes - 2 kg;
• white cabbage - 1 large forks;
• orange, sweet carrots - 400 g;
• common table salt without additives - 100 g;
• white domestic granulated sugar - 100 g;
• greens to taste;
• allspice peas - 1 tbsp. the spoon;
• vinegar 6% white - ½ cup;
• purified treated water - 2.5 liters.

Shred cabbage, three grated carrots for cooking vegetables in Korean. My tomatoes and cut into half rings, add greens - dill, parsley. Mix well and fill tightly into jars. Put pepper, salt and sugar in boiling water. After a couple of minutes, pour in the vinegar and pour boiling marinade over our dressing. We leave it to stand under the lid for about a quarter of an hour, drain the brine, boil, fill it again and roll it up. It turns out to be a delicious soup or borsch dressing for the winter, without tomatoes, these dishes are unthinkable. However, this canned food can be served in winter as a salad or as a side dish for meat or fish.

Tomato dressing for the winter

Tomato dressing for the winter It's no secret that seaming can seriously save time. It gets dark early in winter, so many return from work at dusk. Going home, I want so quickly

Thinkstock

Borscht can be safely called one of the most popular soups! Everything is perfect in it: bright color, enchanting aroma and incredible taste! There are a lot of recipes and variations for the preparation of this first course, but this classic recipe every housewife should know. Don't forget to serve the traditional garlic dumplings with it!

Lentil soup

thinkstock

Many people underestimate lentils and in vain! It turns out to be very tasty thick soup... Baked vegetables, spices and fresh herbs give him so bright taste and an aroma that is simply impossible to resist!

Pumpkin soup for immunity

thinkstock

Velvety and warming, this puree soup is not only tasty, but also extremely healthy: the red pepper contained in it will strengthen the immune system, bright pumpkin will give good mood, and the chicken will fill with the necessary vitality.

Chicken soup

shutterstock

Chicken soup is considered one of the healthiest, especially in the cold season. it light dish and at the same time satisfying, it is well absorbed and protects the body from colds!

Pickle with rice

thinkstock

Rassolnik is one of the oldest Russian soups! Its main ingredient is that give the dish a unique and incomparable taste! IN classic version it is prepared with barley, but this cereal can also be replaced with rice.

Mushroom hodgepodge

thinkstock

Thick, rich mushroom soup is ideal for cold winter! Bacon gives the hodgepodge a pleasant smoky aroma, garlic gives piquancy, and parsley adds freshness. It's worth a try!

Pea soup

thinkstock

Pea soup has been cooked in Russia since time immemorial, but to this day this dish is very popular. It is highly nutritious and useful properties, therefore it will be irreplaceable in cold weather. And to add a little spice, add to the soup smoked bacon and garlic.

Slimming Vegetable Soup

thinkstock

On the holidays, you typed a couple extra pounds and want to get rid of them as soon as possible? Try making a light and vitamin-rich vegetable soup! It improves digestion and gives the body everything necessary substances... it dietary meal even your loved ones who are not on a diet will appreciate it!

Finnish fish soup with smoked salmon

thinkstock

This traditional finnish soup with smoked salmon and cream is often prepared in Scandinavia, but this dish is perfect for the Russian winter too! His original taste especially for gourmets and connoisseurs of unusual recipes.

Cheese soup

thinkstock

This soup is very easy to prepare! Thanks to the key ingredient - processed cheese - it turns out to be incredibly tasty and tender. Cheese lovers must try it!

Sweet Pepper Cream Soup

thinkstock

The author of this dish is one of the best chefs Provence Jean-André Charial, and this is already a good reason to try it! Sweet pepper cream soup is prepared very simply, but it turns out to be very original and will delight you with an unusual rich taste.

Whipped up corn soup

thinkstock

This recipe is perfect for those cases when you want to pamper yourself with something tasty, and there is very little time for cooking. Its unusual sweet-smoked taste diversifies the usual menu!

Lamb soup with chickpeas

thinkstock

Lamb and chickpeas make this dish very rich and delicious! For cooking, you can use both regular and canned chickpeas. Either way, you have a wonderful winter meal!

French garlic cream soup

shutterstock

Garlic soup? Why not! Originally from France, this dish requires the most simple productswhich give a very unexpected result. The French know a lot about delicious dishes!

Tomato Bean Soup

thinkstock

This thick tomato soup with beans is very nutritious and aromatic. All the ingredients in the dish are combined to create the perfect composition, while the tangy notes of chili and crunchy croutons perfectly complement its delicate texture!

The idea of \u200b\u200bcanning soups for the winter may seem strange to many. But in winter it is not always possible to purchase fresh vegetables good quality, and if you are lucky, then their cost is unlikely to please. Having a bountiful harvest in the summer, why not produce a number of preparations, among which there will be soups. We recommend recipes for preparing pea soup and kharcho for the winter.

Harvesting pea soup for the winter in cans - recipe

Ingredients:

• split peas - 2 kg;
• fresh carrots - 1 kg;
• bulbs - 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;
• rock salt, not iodized - 4 tbsp. spoons without tops;
• vinegar essence - 0.5 tsp.

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 we stand on the stove for at least one and a half hours.

While the peas are boiling, we properly prepare the vegetable component of the soup. We chop the peeled onions and carrots into cubes and saute the vegetable mass in a large frying pan, preheating one glass of sunflower oil without aroma in it. We spread the frying of onions and carrots in a saucepan, and pour another glass of oil into the pan, heat it up and put in a bowl, previously peeled and chopped into cubes or straws bell peppers... Fry the pepper mass and put it together with the oil in a saucepan to the vegetables, add the peas, pour in tomato juice, add salt and granulated sugar and cook the workpiece for forty minutes.

At the end of cooking, add to the pea-vegetable mass vinegar essence, mix, hot pack the workpiece 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 and bean soup for the winter in banks.

Soup kharcho for the winter in cans - recipe

Ingredients:

• fresh tomatoes - 2 kg;
• plums (ideally sour varieties) - 0.2 kg;
• bulbs - 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;
• rock salt, not iodized - 30 g;
• table vinegar - 55 ml;
• peas allspice - 6-10 pcs.;
• bay leaves - 4 pcs.

Preparation

Initially, we remove the skins from the washed tomatoes by scalding the fruits with boiling water. Grind the vegetable now in a blender or with a meat grinder. We peel the bulbs, chop them medium-sized and together with the chopped pod hot pepper and fry the suneli hops in vegetable oil in a pan until golden brown. Divide the plums in half, remove the bone, and boil the pulp for about ten minutes and grind through a sieve. We also prepare nuts by frying the kernels in a dry frying pan for ten minutes, then chopping them in a blender.

Now we combine the tomato and plum mass in a saucepan, add the onion and pepper fry and boil over moderate heat with frequent stirring, until it is approximately halved in volume and thickened. Now we lay the nuts, chopped fresh cilantro or parsley, chopped garlic, add sugar and salt, and also throw peppercorns and bay leaves... We boil the workpiece for another fifteen minutes, then pour in the vinegar, warm it up for a minute and immediately pack it in sterile containers. Having sealed the jars with boiled lids, we place them upside down under the "fur coat", and after cooling down we move them to other blanks.