Any hostess knows that in the "NOT season" the cost of vegetable dishes, the same borscht, will grow. Yes, and the necessary products still need to search. The solution to the problem was canning soup blanks. And when the solution is found, the fantasy will not stop. Preparations for the winter for soups and borscht can be prepared as you like: canned, salted, frozen, etc. The following are recipes for several options for blanks that save time and money. Agree - important positions.

A few hours spent during the autumn period will turn into a quiet life for the whole winter. Spending time on canning soup blanks once in the winter you can calmly, without straining, cook the soup at the right time in minutes. This recipe can be considered basic - it is an excellent basis for many soups.

What is required:

• 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;
• bulgarian pepper - 0.3 kg;
• clove pepper peas - 10 peas;
• salt - 1.0 kg.

Cooking

1. Wash vegetables.
2. Carrots, onions, peeled root celery. Dill and parsley remove the stems, from the Bulgarian pepper - the stem, seeds and internal partitions;
3. Grind carrots and celery root on a grater or finely chop;
4. Cut tomatoes into slices;
5. Onions cut into thin semi-straw;
6. Shred greens (no need to grind);
7. Bulgarian pepper cut into rings of medium thickness;
8. All prepared, processed, chopped vegetables should be folded into a plastic container prepared in advance, add both types of pepper, mix thoroughly;
9. Pour into a container, mix all the ingredients again;
10. Put the resulting vegetable mixture into pre-sterilized glass jars, compact it as closely as possible, cover with well-washed plastic lids.

Such a preform is stored at room temperature or in a refrigerator. Not susceptible to damage, at least until the spring - tested by experience. But. The fact is that until the spring harvesting rarely "live out". Therefore, it is recommended to do it more. Enjoy your meal!

Universal preparation suitable for various soups. It is prepared quite simply and quickly. The set of products is minimal.

What is required:

• bulgarian pepper - 3.0 kg;
• bitter pepper - 0.1 kg;
• dill (greens) - 0.1 kg;
• refined vegetable oil - 0.2 ml
• salt - 0.5 kg;
• black pepper peas - 10 peas;
• clove pepper peas - 5 peas.

Cooking

Rinse Bulgarian pepper, remove the stem, seeds and internal partitions. Cut arbitrarily. Grind a blender or scroll in a meat grinder. Transfer to a wide plastic basin. Add salt, pepper. Mix. Salt should dissolve completely.

The recipe for a delicious borsch dressing for the winter, which will help you prepare a delicious borsch for a few minutes,

Prepare medium sized glass containers. Wash and dry them completely. Lay out, tamping, prepared refueling in the tank, leaving 2 centimeters on top. On top of the vegetables pour vegetable oil in a layer of 1 centimeter. Cork in advance thoroughly washed plastic caps. Store the product in the refrigerator.

Freezing, as a way of preparing soup dressings for the winter, has long proved its right to exist. Why not? Frozen products do not lose taste, do not spoil, it can be stored in any container. How to freeze future soup?

What is required:

• red onion - 1.0 kg;
• carrots - 1.0 kg;
• bulgarian pepper ("traffic light") - 1.0 kg;
• fresh tomatoes - 1.0 kg;
• parsley (greens) - 0.2 kg;
• dill (greens) - 0.2 kg;
• black pepper peas - 20 peas;
• salt - 0.5 kg

Cooking

1. Red onion, pepper and carrots wash, peel.
2. Cut the onion into slices, peppers and carrots;
3. Wash tomatoes and cut into large slices;
4. Wash the greens thoroughly, remove the stems, dry on a kitchen towel, finely chop;
5. All processed and chopped ingredients mix in a wide container. Lay out the blank into packing plastic bags, form a “tube”.

In this form, it is convenient to store the billet in the freezer, since it is easy and simple to break off as much as you need to make a soup. It is inconvenient to store in plastic trays - they take up a lot of space. Yes, and remove from the tray the right amount is much more difficult than from the package;

When cooking soup, set the freeze for a couple of minutes before the end. Also use it in the preparation of second courses.

Blanks without cooking and freezing are clear and simple. But there are ways of preserving blanks that take longer. 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 blanks for soups and borscht without cabbage.

What is required:

• beets - 2.0 kg;
• turnip onions - 0.5 kg;
• bulgarian red 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 g .;
• salt - 100 g

Cooking

1. All vegetables indicated in the recipe should be washed, peeled, chopped.
2. Grind chopped vegetables through a meat grinder. Fold them in a deep saucepan;
3. Pour vegetable oil into vegetable mass, add sugar, salt, pour vinegar. Move the saucepan to the stove for moderate fire for 20 minutes;
4. When the vegetables are ready, transfer them to pre-prepared, thoroughly washed and dried glass containers. Laying gas station need "under the neck." After that, close the containers with plastic covers.

This dressing for soups and borscht is stored for a long time. You can use it as an additive in second courses, and even as a "spread" on the sandwiches. Enjoy your meal!

Bomb recipes of dressings for borscht, soups, saltwort and rasolnikov for the winter

Dressing for borsch, soup and other dishes

When salting vegetables and herbs, they retain a lot of vitamins until spring. I have long been harvesting vegetables in this way. It is very convenient in winter: when cooking borscht, soup or other dishes, put 1-2 tablespoons of flavored dressing. Just do not forget to salt the dish a little less then.

Ingredients:

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

Cooking:

Carrot rubbed on a coarse grater.

Cut onion and pepper into thin strips.

Peel the tomatoes and chop them too.

Chop the greens. (The recipe indicated more greenery than the photo. Just this time I had a little greenery.)

Add salt (if "extra" then 400g.) And mix everything. After 10 minutes, decompose the dressing (the released juice, too) into banks and cover with nylon covers.
   The dressing is well kept at room temperature.

With the specified number of vegetables, 4 cans of 0.5 liters each came out.

Borsch oil dressing

2 kg of beets
   250 gr. Luke
   750 gr. a tomato
   250 gr. Sweet pepper
   1 head of garlic
   100 gr. Sahara
   100 gr. vinegar 9%
   250 gr. var. oils
   30 gr. Salt (table. Spoon)
   dill, parsley (optional)

Tomatoes, pepper and onion cut into cubes (if desired, you can grind in a blender or scroll in a meat grinder - it does not matter)

Raw peeled beetroot three on a large grater ...

We put everything (EXCEPT GARLIC !!!) in a saucepan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring 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 another 10 minutes, also stirring occasionally.

EVERYTHING! Spread out on the banks and roll up. Banks until the morning wrapped in heat.
   The yield of the finished product from the specified number of vegetables - 2.5 liters.

Vegetable dressing with celery

At 2 liter cans I have about gone:
   12-15 medium carrots
   1.5 kg of pepper
   6 large onions
   bunch of dill, parsley
   a quarter of celery root (can be replaced with a stalk, but you can even without it, for an amateur)
   2 heads of garlic
   coarse salt about 200 grams
   Grate carrots on a large grater, finely chop peppers, onions, greens, celery with a thin straw, garlic with a thin plastinochka, pour everything with salt, mix, let stand 30 minutes (to highlight the juice)
   Fold in clean jars with juice, slightly ramming, close the lids and in the refrigerator, keep Pts well and last for a long time.

When cooking broths, be careful with salt, since the dressing is salty, I do not add salt to the broth, add a dressing to a couple of spoons, and then I’m guided to add salt or not)

Mushroom hodgepodge

• 10 cans of 0.5 liters: 1 kg of cabbage
• 1 kg of tomatoes,
• 1 kg of carrots,
• 0.5 kg of onions,
• 2 kg of mushrooms boiled in salted water
• 0.3 liters of vegetable oil
• 3-4 bay leaves
• pepper bitter and fragrant, salt to taste.

Chop cabbage, carrots three on a coarse grater, cut onions into strips, cut tomatoes into slices. Spasse onions and carrots, add cabbage, oil, salt and simmer on low heat for 20-25 minutes.

Then add mushrooms to vegetables, stew until done (10-15 minutes). 3 minutes before the readiness, add bay leaf, bitter and allspice. On the banks we lay everything hot and roll it up.

Soup dressing from beet topper

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

Chop the beet tops, salt and add sorrel, dill, mix, add water and cook for 5 minutes after boiling. Then spread out on the banks, roll up, store in the cold.

Soup dressing

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

Mince vegetables or grind in a combine, mix with salt, butter and cook on low heat for 30 minutes (after boiling). 10 minutes before the end of cooking add chopped greens. Hot-laid on sterilized cans (preferably 0.5 liters) and roll up.

Preparation for borsch with beans

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

• - 5 kg tomato
• - 1.5 kg of beans
• - 2.5 kg of beet
• - 1.5 kg of carrots
• - 1 kg of onions
• - 1 kg of bell pepper
• - salt to taste (approximately 5 tablespoons)
• - 0.400 g vegetable oil
• - 0,250 grams of vinegar 9%
• - greens (parsley, dill)
• We twist the tomatoes in a meat grinder, beets and carrots, three on a large grater, onion mode half rings, and pepper - straws.
• Boil the beans almost to readiness.
• Everything we put in a large saucepan, add salt, vegetable oil. Vinegar and herbs - at the end.
• Cook 40 minutes - 50, after boiling.
• We put the hot dressing in jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

Seasoning persists until the new harvest. It can be used not only in hash, but also in salads.

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

Horseradish three roots on a fine grater, finely dill the dill, rub the cucumbers on a large grater. Add salt to chopped vegetables, mix everything thoroughly. Fill the seasoning in cans, close the capron lids and store in the refrigerator.

Seasoning for pickle with pickled cucumbers

Kilogram barley boil 2 hours. Add 1 kg of carrots, onions, tomatoes, 3-4 pieces of Bulgarian and hot peppers, a head of garlic, tomato paste 2 tbsp. spoons. Cook until vegetables are cooked. Salt 4 tablespoons, sugar 2 tablespoons, vinegar 9% 2 tablespoons, 1 cup sunflower oil. At the end of cooking pickled cucumbers 1 kg or less. boil another 20 minutes and roll into the banks.

Seasoning for pickle with fresh cucumbers

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

Cucumbers and carrots grate a large grater, onion cut into half rings.

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

Pour everything into sterile cans and roll up.

When you want soup, boil the broth, add the potatoes and 10-15 minutes before the end add a jar of pickle. Very tasty and a minimum of hassle. You only have to tinker once you can preserve it!
   koolinar.ru

Rasnikov with tomatoes for the winter

1.5 kg fresh cucumbers 1.5 kg tomato 1 kg of carrots 1 kg of onion 2 tbsp. l tomato paste 2 tbsp. l salt 2 cups vegetable oil 1 cup of pearl barley (pre-soaked for 1 hour) black pepper peas - 6 pcs. bay leaf - 5 pcs. Boil 45 minutes, yes 5 minutes until ready to add 1 tbsp. l vinegar 70%, or 2 tbsp. l 9%.

Dressing with tomato juice and cabbage

If desired, vegetables can be fried (or not fried).
   The acid in the dressing is regulated by the amount of vinegar (for example, I like it more positively).

COMPOSITION

1kg of tomatoes, 300 ~ 500g of onions, ~ 300g of carrots, 500g of peeled red bell pepper (that is, without a tail and seeds), 1.5kg of cabbage, 2 hours spoon of sugar, 3 ~ 4 hours spoon of salt, 2 hours spoon 70% vinegar, if desired - hot pepper

Chop tomatoes in mashed potatoes - in a blender or in a meat grinder.
   Cabbage cut (large or small - as usual for the soup).
   Wash and peel the onions, carrots and peppers.
   Grind - cut or mince or blender.

Put the pot with tomato juice and other vegetables (except cabbage) on the fire. When the mass boils, remove the foam and pour the cabbage.

Let the mass simmer for 10 ~ 20 minutes on minimal heat. Stir frequently, because cabbage sinks to the bottom and can burn.
   Pour salt, sugar and vinegar.
   Transfer to sterilized jars.

Hermetically cork and lay under a warm blanket to cool completely.

I hope you enjoyed it and everything will come in handy.

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Winter dressing for soups

The prospects of preparations for soups for the winter can not be overestimated. The modern hostess works at once on several posts - she is a cook, and a nurse for her husband and children, and an indispensable employee in the office. Therefore, the rational use of the maximum opportunities for saving free time is the most important thing for an eternal woman. Soup dressings prepared in the summer according to the recipes that you find below will greatly help the hostess to “unload” her life.

Dressing for okroshka

Need to cook:

• 300 grams of young leaves of dill;
• 350 grams of fresh cucumbers;
• 200 grams of horseradish root;
• 150 grams of salt.

Method of harvesting okroshka for the winter:

1. Wash cucumbers, grate on a large grater.
2. Finely chop the dill.
3. Wash thoroughly, scrape skin, mince or grind in a food processor.
4. Mix the prepared vegetables with salt.
5. Put in a jar with a screw cap suitable volume.
6. Keep refrigerated.

In the offseason, dressing is added to kvass and other products for okroshka.

Gas station for Ukrainian borscht

• one and a half kilogram of table beet;
• 800 grams of carrots;
• 2 kilograms of white cabbage;
• 1 kilogram of onion;
• 300 ml of water;
• half a liter of refined vegetable oil;
• half a cup of vinegar 9%;
• 3 large spoons of sugar;
• 2 large spoons of salt;
• black pepper and bay leaf as desired;
• parsley root for flavor.

The process of harvesting refueling for borscht:

1. Wash carrots and beets, peel and grate them on a coarse grater.
2. Peel tomatoes, cut into small pieces.
3. Peel onions, finely chop along with greens.
4. Cabbage chop shavings average width.
5. Put a saucepan on the stove of the desired size, pour in water.
6. Add butter, spices, sugar and salt.
7. Put prepared vegetables in a saucepan, boil.
8. Reduce heat, keep under cover on the stove for about half an hour.
9. Pour vinegar, mix thoroughly and decompose into sterilized dry jars of suitable volume.
10. Roll up, turn over, cover with a warm blanket.
11. After cooling to endure in the cellar.

In winter, add a twist in the broth with potatoes at the end of cooking borscht. You will find more recipes for borsch oil dressings for the winter.

Preparation for soup for the winter according to the grandmother's recipe

For 20 servings of soup you need:

• 1 kg of carrots;
• 1 kg of onions;
• 1 kg of salt;
• 1 kg of ripe tomatoes;
• 300 grams of young dill;
• 300 grams of parsley leaves;
• 300 grams of multi-colored sweet pepper.

Method of cooking soup dressing:

1. Peel the onion. Cut into strips.
2. Wash tomatoes, chop straws too.
3. Peel and grate the carrots.
4. Finely chop the spicy greens with a knife.
5. Mix vegetables with salt and chopped greens, spread out in clean, dry jars.
6. Cover with nylon covers, store in refrigerator.

Add spin to soups, meat and vegetable dishes.

Dressings for soups for the winter is a great thing that will give the hostess the opportunity to cook any tasty and flavorful first course in a few minutes. Having prepared these dressings for soups, you will be able to cook quickly borscht and cabbage soup, rassolniki and any other soups. In addition, they can be used as snacks.

Previously, there was a vegetable recipe for the winter, you can see it.

Here are some recipes, thanks to which you can cook a variety of dressings for soups.

Universal soup dressing

Ingredients

• 1 kg of celery and parsley,
• 600 grams of salt
• 500 g of cabbage and cauliflower,
• 500 g carrots,
• 500 g of sweet pepper,
• 500 g of onions and leeks,
• brine - 1 liter of water, 1-2 g of citric acid and 40 g of salt.

How to cook a dressing from cabbage

• Wash all the vegetables and herbs that you need - peel, chop finely and put them into prepared cans.
• Make a brine of water, salt and citric acid, boil it and pour over boiling vegetables.
• Close the jars with tight lids and store in a cool place.

Dressing for borscht

Ingredients

• 2 kg of white cabbage,
• 1.5 kg of beets,
• 1 kg of tomatoes,
• 800 g carrots,
• 600 g onions,
• 500 ml of refined vegetable oil,
• 300 ml of water
• 100 ml of vinegar 9%,
• 3 tbsp. Sahara,
• 2 tbsp. salt,
• pepper-peas, parsley root, bay leaf.

How to make a dressing for borsch for the winter

• Prepare all the vegetables and herbs.
• Grate carrots and beets on a large or Korean grater.
• Cabbage cut into strips.
• Tomatoes and onions - in small pieces.
• Chop the parsley.
• Put all the vegetables in a deep pan, pour in water and oil.
• Salt, add sugar, Lavrushka and pepper.
• Bring to a boil and simmer for half an hour.
• Before disconnecting, pour in the vinegar, stir and heat it in the prepared jars.

Optionally, you can add sweet pepper at the stage of cutting vegetables.

Dressing for winter okroshka

Ingredients

• 350 g fresh cucumbers,
• 300 g of dill,
• 200 g horseradish
• 150 grams of salt.

Cooking

• It is very simple. Cucumber rubbed on a grater.
• Horseradish mince, finely chop the dill.
• Mix everything, add salt, mix again and put in a sterile jar.
• Cover with a tight lid and store in a cool place.

Before cooking, a small amount of kvass or kefir is added to the billet, after 10 minutes the rest of the volume is added.

Recipe preparation for cabbage

What is required

• 1.5 kg of cabbage
• 600 g of tomatoes, carrots, onions, bell peppers,
• 100 ml of vegetable oil,
• on 1/2 glasses of sugar and vinegar of 9%,
• 2 tbsp. salt.

Cooking

• Chop cabbage, tomatoes and onions finely.
• Grate carrots on a coarse grater.
• Chop the pepper.
• Combine all the vegetables and put the stew over low heat.
• Simmer for 15 minutes, add butter, sugar and salt.
• Simmer for another 5 minutes with constant stirring, pour vinegar and remove from heat.
• Spread the hot mixture over sterile jars, close the lids. Keep in a cool place.

Preparation for green soup with wild garlic and sorrel

Ingredients

• 800 g of sorrel,
• 200 g wild garlic,
• 20 g greenery
• 20 g carrots,
• 200 ml of water
• 5 g of salt.

How to cook

• Wash greens and chop finely.
• Fold in an enamel container, add water, salt and bring to a boil.
• Boil for five minutes and immediately spread on sterile jars. Roll up metal lids.

How to prepare a workpiece for pickle

Ingredients

• 1.5 kg of fresh cucumbers,
• 500 g onions and carrots,
• 300 g of tomato paste,
• 250 g of pearl barley or rice,
• 125 ml of vegetable oil,
• 100 g sugar
• 50 ml of vinegar,
• 2 tbsp. salt.

Cooking

• Boil pearl barley or rice. Drain water.
• Slice cucumbers, as you understand, you can use overripe and yellowed, just peel.
• Grate the carrots, chop the onion into half rings.
• Mix everything and put in the pan.
• Put the vegetables on the fire, add tomato paste, butter, sugar and salt.
• Simmer, stirring for 30-40 minutes.
• Add boiled grits, simmer for another five minutes.
• Before removing from heat, add vinegar and hot spread on sterile jars.
• Roll up the lids and let cool.

Successful to you preparations.

In this article you will find everything about how to cook soup dressings for the winter with greens and vegetables - delicious, simple and proven recipes.

Soup dressings for the winter - the most delicious recipes

These delicious green blanks are ideal for cooking green soups, cabbage soup, borscht and beetroot grill.

• Preparation for green soup

1 kg of sorrel, 100 g of parsley greens, 50 g of carrot greens, 400 ml of water, 50 g of salt.

Then the whole mass immediately poured into steamed glass jars and roll up.

• Spicy billet for green soup

1 kg of sorrel, 300-400 g of green onions (feathers), 100-150 g of parsley, 50-100 g of dill, a few sprigs of tarragon, a sprig of lemon balm.

Sorrel leaves and greens of onion, parsley, dill finely chopped, put in an enamel saucepan, cover and put on a moderate fire.

Boil for 5 minutes, immediately put up into skimmed jars and cork hermetically.

Sorrel can be replaced by leaves of chard, spinach, garden quinoa. Can be prepared with or without salt.

• Preparation for beetroot

When harvesting beets, take young leaves from the middle of the tops, chop up like cabbage and blanch in boiling water for about 5 minutes.

Throw in a colander.

Grate the beets in a saucepan, mix with blanched leaves, add a glass of water and 1 teaspoon of coarse-grained salt for each kilogram of mass, boil for 5 minutes.

Then pour the boiling mixture over scalded liter jars, add 1 tablespoon of 9% vinegar to each liter jar and immediately close hermetically.

•   Soup dressing of sorrel and green onions

600 g of sorrel, 400 g of green onions, 50 g of green carrots, 400 ml of water, 50 g of salt.

Prepared greens to sort, rinse, chop, put in an enamel saucepan, add salt, water, bring to a boil and cook for 3-5 minutes.

After that, the whole mass is immediately poured into sterilized glass jars and rolled up.

•   Soup dressing of sorrel and beet leaves

1 kg of sorrel, 1.5 kg of young beet leaves, 250 g of dill, 1 l of water, 120 g of salt.

Then immediately pour the whole mass into sterilized glass jars and roll up the lids.

• Soup dressing of sorrel and wild garlic leaves

1 kg, 650 g of wild garlic leaves, 100 g of green carrots, 600 ml of water, 80 g of salt.

Prepared greens are sorted, washed, chopped, put into an enamel pan, add salt, water, boil and boil for 4-5 minutes.

Immediately pour hot mass into sterilized glass jars and roll up the lids.

• Soup dressing of sorrel and garlic greens

1 kg, 200 g of green garlic, 100 g of green parsley, 400 ml of water, 50 g of salt.

Prepared greens are sorted, washed, chopped, put into an enamel pan, add salt, water, boil and boil for 4-5 minutes. Immediately pour the hot mass into sterilized jars and roll up.

• Soup dressing "Gifts of the Forest"

Wash fresh greens, sorrel and medunitsu, finely chop, grind with salt (5-10% of the total weight), place in one-liter jars and store in a refrigerator.

It is also good dressing from Ivan-tea with garlic. It is preserved for a long time and, if properly used, gives the dishes a piquancy and originality of flavors.

Soup dressings with peppers and vegetables

• Spicy soup dressing

Keep refrigerated. For a family of 4 people for the whole winter is enough to prepare two 2-liter jars.

• Soup dressing with cabbage

1 kg of parsley root crops, 250 g of celery root crops, 250 g of cauliflower, 250 g of savoy cabbage, 250 g of kohlrabi, 250 g of carrots, 5 pcs. sweet pepper, 5 pods of hot green pepper, 500 g of salt.

Washed vegetables mince, mix thoroughly with salt, place tightly in dark glass jars and close tightly.

For filling 3-4 liters of soup is enough 1 tablespoon of the mixture.

• Dressing for borscht

1 kg of Bulgarian pepper, 1 kg of tomatoes, 1 kg of onion, 1 kg of carrots, 600 g of parsley, 600 g of dill, 1 kg of salt.

All very finely chopped, mix with salt. Prepacked in small cans, close them with plastic covers and store in a cool place. In winter, when cooking borsch, do not add salt to broth - just add a dressing.

• Spicy soup dressing

Bulgarian pepper and garlic (in a weight ratio of 1: 1) mince, add finely chopped parsley, dill, celery, mild tomato sauce and mix thoroughly.

Keep refrigerated. For a family of 4 people for the whole winter enough 2 liter cans.

• Homemade soup

500 g of tomatoes, 10–12 pods of red bitter pepper, 1 cup of peeled garlic cloves, 5 medium sized onions, 50 g of crushed dill and parsley, 3-4 peas allspice, 1/2 nutmeg, 30 g of salt .

Ripe tomatoes pour over boiling water, peel.

Peel the onions and garlic, cut the stalks of red bitter pepper, mince twice with the meat grinder together with the tomatoes. Add allspice to the ground pepper.

Tightly cork in glass jars and store in a cool place.

• Dressing for first courses for the winter

500 g of ripe strong tomatoes, 500 g of onions, 500 g of carrots, 150 g of parsley and dill, 150 g of sweet green pepper, 500 g of salt.

All vegetables are washed, dried, finely chopped, layered into prepared clean, dry jars, sprinkling salt on each layer. Seal and close the plastic covers or folded double parchment paper.

• Vegetable dressing with celery for the winter

1 kg of carrots, 1 kg of parsley, 1 kg of celery, 1 kg of red sweet pepper, 1 kg of onions, 1 kg of leeks, 1 kg of salt.

Fresh vegetables should be carefully picked, rinsed, greens spread out on a napkin, dried, finely chopped, add salt, mix well, put tightly in clean dry jars, tamp well, sprinkle a thin layer of salt on top, cover jars with parchment paper, tie or close screwcaps .

Keep refrigerated.

• Garlic Vegetable Dressing

3 kg of tomatoes, 3 kg of carrots, 2 kg of parsley, 2 kg of garlic.

Wash and dry red tomatoes, carrots, garlic, parsley.

Grate carrots on a coarse grater, chop the rest into small pieces, sprinkle with salt a little - to taste, arrange in clean, dry jars and cover with plastic or screw caps.

Store in a cool place.

• Green soup dressing

200 g of dill, parsley, celery and green onions (feather), 200 g of salt.

Rinse greens, dry, cut or chop and mix with dry salt. Put the mixture in jars and tamp until juice appears.

Cover the cans on top and leave for 2 days in a normal room, then tightly close the plastic covers and put them in the cold (in the fridge).

• Soup dressing from greens with root vegetables

Take in any proportion of dill, parsley and celery, wash, dry, chop finely. TO

parsley, celery, carrots, onions and leeks should be washed, dried with a towel, cut into slices, rings or plates. Combine greens and roots, mix, weigh.

For each 1 kg of the mixture, add 1 pod of red hot pepper and 3-5 pods of sweet pepper, cleared of seeds and thinly sliced.

Stir the sliced ​​vegetables with salt (take 20% by weight of salt), place in clean glass jars, compact, seal with thick paper and tie.

Store in normal room conditions. This mixture is good to fill soups (1 tablespoon of greens for 2 liters of soup).

Prepare soup dressings for the winter according to our recipes and bon appetit!