Soup dressing for the winter: recipes for vegetables in jars

Borscht dressing for the winter: preparation process

First of all, we prepare the entire vegetable set - these must be fresh, young, sun-soaked vegetables.
We clean all the ingredients - remove the top layer from the carrots and beets with a vegetable peeler, peel the onions and garlic cloves, cut the sweet pepper lengthwise, remove all partitions and seeds, cut out the growth area of the stalk of the tomatoes. We thoroughly wash all the peeled vegetables under cool water, lay them out on a kitchen towel in one layer, and dry them. Now let's start cutting vegetables; undoubtedly, even the cutting method can make the borscht tastier. If you are used to cutting vegetables into large cubes, and, in your opinion, this is the most successful option, do just that. But we still suggest using a medium grater, on which we grate all the carrots and chop the onion into small cubes. Place the vegetables in a bowl and prepare everything else.

We also grate the beets on a medium grater, separately from the other ingredients. When choosing beets, be sure to give preference to sweet sugar varieties with a beautiful rich color.

Take a thick-bottomed saucepan, pour in a little oil, add beetroot shavings, and add a portion of granulated sugar. Place the saucepan on the stove and caramelize our beets for a few minutes.

We pass the required amount of tomatoes in a meat grinder or grind them in a blender bowl; put the tomatoes directly with the peel and seeds.

In a separate pan, fry the carrot and onion preparation, after pouring a small amount of vegetable oil into the pan. Bring the vegetables to a nice golden brown color.

Add the beets to the vegetables, which have been cooked separately, and also add sweet peppers, which we cut into medium-sized cubes. At this stage, you can add boiled beans, a dash of hot pepper or garlic if you wish.

Pour tomato puree into the pan, season it with salt, add the remaining vegetable oil, mix, put on the stove, cook for about 20 minutes.

At the very end of the whole process, add a portion of vinegar. Stir and remove the pan from the stove.

We pack the product in sterile half-liter jars. Seal tightly with lids and place under a blanket for a day. We store the workpiece in an apartment or cellar.

Enjoy your meal!

Beetroot dressing for borscht for the winter

Beetroot dressing for borscht for the winter is a preparation that will help you feed the whole family with delicious red borscht in a matter of minutes. All you need to prepare this borscht is add the dressing to the broth with potatoes and bring the borscht to a boil. From one half-liter jar of dressing you will get a two-liter pan of borscht. The obligatory ingredients of such a winter borscht dressing are considered to be beets, onions and carrots, while bell peppers and cabbage can not be found in all recipes for this preparation for the winter. I highly recommend preparing this beetroot dressing for borscht with cabbage, because cabbage is not always in the refrigerator, which means that even with such a dressing, unfortunately, you won’t be able to cook borscht

Please note that this dressing does not contain vinegar. Instead, citric acid is used, so your borscht made from this dressing will not differ in taste from borscht made from fresh vegetables. This beet preparation can also be eaten as a snack or as a separate dish, of course, if you like beets and salads made from them

And to summarize, I would like to note once again that before the vegetable season is over, be sure to make this beetroot dressing for the winter, and you will see how convenient and economical it is.

Ingredients for borscht dressing:

Beetroot - 0.5 kg.
Carrots - 0.5 kg.
White cabbage – 0.5 kg.
Onions – 250 g.
Unrefined sunflower oil – 250 g.
Salt - 1 tablespoon
Sugar – 1 tablespoon
Citric acid – 0.5 teaspoon

Bean soup for the winter. Bean soup mix with smoked sausage

This wonderful French bean soup consists of a bean mix, so it would be more correct to call it bean soup rather than bean soup. The basic principle: take all the beans you have at home and get a very, very tasty soup. Yield: 8-10 servings.

Ingredients:

Take equal amounts, 1 cup each, of dried yellow peas, fresh or frozen green peas, lentils, lima beans, pinto beans, white eyed beans, red snap beans, and pearl barley.

This mix is designed not for 1 time, but for 8-10. Mix all the beans, divide into portions and take 1 cup or a little more from there. The rest of the mass can be stored for at least 1 year (but you will eat it much earlier).

1-2 servings of beans boiled water (pour so that it is 7-8 cm above the contents of the pan, for the indicated number of beans this is about 6 cups) 1 large onion, finely chopped 1 large carrot, diced chili pepper 0.5-1 tsp . 9 depending on the spiciness) salt to taste (1-1.5 tsp) allspice to taste - ¼ tsp cloves - several pieces 50-100 g smoked sausage such as chorizo 800 g diced tomatoes 1 tbsp. l. lemon juice

Take 1-2 servings of beans, cover with boiled water 5 cm above. Place on the fire, bring to a boil, simmer for 2 minutes. Then remove from heat and let the beans steep for 1 hour. Drain the water and fill with clean boiled water. Bring to a boil again. Then reduce the heat, cover the pan with a lid and simmer for 1-1.5 or even 2 hours - after about this time the beans will become soft.

Add onion, carrots, crushed red pepper, salt, pepper and cloves. Increase the heat until the water boils. Then reduce again and cook for 30 minutes.

Add the sausage and leave the food on low heat for another 15-20 minutes.

Nutrition information per serving (1 cup) is approximately 200 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 664 mg sodium, 25 g carbohydrates, 8 g protein, 10 g protein.

Tomato and garlic soup dressing

This dressing will appeal to garlic lovers as it will add a special flavor to the soup. In the winter, you can make more of such seams, since they eat it with pleasure, and it is also effectively used in preparing various dishes. Ingredients:

pink tomatoes - 3 kg;
a tablespoon of salt;
2–3 cloves of garlic;
chili pepper - 1 pod (can be replaced with ground red);
a couple of celery stalks;
add ground black pepper to taste.

This dressing is easy to prepare:

Cut out part of the tomatoes near the stem.
Grind the tomatoes and celery in a meat grinder, add salt and pepper.
Cook over low heat until desired consistency.
Transfer to sterilized containers and roll up.

The thicker the sauce you need, the longer you need to cook it.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

This preparation will allow you to preserve the taste, aroma and benefits of vegetables throughout the winter. To prepare it, prepare:

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 must 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 further sterilized 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 of sweet pepper • 500 g of garlic • 500 g of hot pepper • 300 g of 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 of fresh carrots • 500 grams of onion • 2 tbsp. l. table vinegar • 4 peppercorns • 2 bay 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.

Korean tomatoes for the winter

The name of this snack is due to the shredded thin long shavings of carrots and the sour-hot spicy taste. Garlic and chili peppers add spiciness and aroma to the dish, while bell peppers add a hint of sweetness. All together, this is a versatile snack for any occasion that is a must-have in your pantry. You can adjust the spiciness yourself by adding or removing hot pepper. Many people also like to add marjoram, it adds spice and allows the twists to last longer.

Cooking time: 60 min. Number of servings: 8.

Ingredients:

For two 0.5 liter jars:

Ripe tomatoes – 700-750 g.
A couple of hot chili peppers.
Two medium-sized sweet peppers.
One medium carrot.
One onion.
Garlic – 4-5 cloves.
Salt – 0.5 tbsp. l. with a slide.
Sugar – 1 tbsp. l. with a slide.
Unscented sunflower oil – 2 tbsp. l.
Acetic acid – 2 tbsp. l.
Any greens - to taste.

Preparation:

1. Wash the sweet peppers and cut them into cubes, after removing the seeds. Cut the hot pepper into rings. If you are not a fan of pronounced spicy dishes, then it is also better to remove the seeds. Chop four to five cloves of young garlic into small slices. Grind the garlic and both types of peppers in a food processor or using a blender.

2. Peel a small onion and chop it into small pieces. Also peel and grate the carrots on a Korean grater. Beautiful orange shavings will give the salad a festive look. Finely chop the greens, you can take any that you have in the refrigerator: dill, cilantro, parsley. Pour any oil into a bowl with onions, carrots and herbs, add granulated sugar and salt, as well as vinegar essence. Mix everything and leave to marinate for seven to ten minutes.

3. Cut the tomato fruits into small pieces.

4. Wash glass jars thoroughly and sterilize using the “steam” method or in the microwave. The second option is preferable, as it is safer - the cans will not slip out, and it is much faster. Then put a little chopped onion and pepper sauce into a clean container, and a small part of the tomatoes on top. The layers should be repeated up to the neck of the jar.

5. The next step is to sterilize the jars for at least a quarter of an hour in boiling water. How long the container should be left for sterilization depends only on the size of the jar; the specified time corresponds to half-liter jars. If your container is three liters in size, then keeping it in boiling water costs about half an hour.

6. Carefully remove the finished salad from the boiling water and roll up with tin lids. Then turn it over and send it to cool under a warm blanket. This is done in order to avoid temperature changes and, as a result, ensure long-term storage of home-canned food.

The best recipes for preparing kharcho for the winter in jars

Not only Russian borscht, but also Georgian kharcho for the winter is prepared in jars by housewives during the harvesting period of vegetables and fruits. It is a pleasure to cook from freshly picked vegetables: they are so appetizing and juicy that your hands are simply itching to cook something from them.

What you need for cooking

We evaluate our reserves, check whether everything is in stock for our procurement, and purchase what is missing. Vegetables on the kitchen table should include:

Ripe tomatoes (it is better to take large, fleshy, lettuce tomatoes) - 2 kg.
Pepper (hot), red - 1 pod.
Plums with sour taste, ripe - 0.2 kg.
Onion heads (white) - 0.5 kg.
Fresh garlic cloves - 100 g.
Parsley - a bunch.
Cilantro - a bunch.
Walnuts without shell - 110 g.

With vegetables it’s clear. Now we are analyzing the spices that are needed for kharcho for the winter. Here is their list:

hops-suneli (0.5 tbsp. or a little less);
allspice (3 pcs.);
bay leaf (1 pc.);
6% table vinegar (3 tbsp.);
refined vegetable oil (sunflower) - 100 ml;
sugar (2 tbsp);
salt (1 tbsp).

If you want, you can make the dressing with rice. You need very little of it - 50 g. It is worth taking not oblong, but Krasnodar round rice. From this volume of vegetables you can get from 750 ml to 1 liter of kharcho soup for the winter.

In addition to vegetables and spices, we will prepare a thick-bottomed saucepan, a frying pan, cutting boards, a blender or a meat grinder. If there is neither one nor the other - a sieve. In addition, you need a sharp knife, measuring spoons, a stirring spoon and a jar with a lid. You need a kitchen scale. Have you prepared everything? Then let's begin.

Cooking process

To prepare the tomatoes, you need to wash them, remove the “butts” and weigh them. It should be 2 kg or a little more. If you are too lazy to remove the skin, you can grind the tomatoes in a blender or grind them in a meat grinder. Rub the resulting mass through a fine sieve and set aside.

Hot peppers are next. Don't forget that it's sharp - don't rub your finger in your eyes when cutting it. We remove the seeds and membranes from the pepper, which are not needed for the soup (then it will turn out too spicy). Cut the pepper into small cubes.

Put a frying pan on the fire, grease it with oil and pour in the onion first, then, after a little while, the pepper. Fry over moderate heat. Our goal is to get a transparent, soft onion.

Kharcho soup for the winter includes plums. They must first be washed, then carefully remove the seeds. We get a net weight without seeds - 200 g. Pour the onions from the frying pan into the tomatoes, and add the plums to the frying pan.

They need to be cooked a little until soft in a small amount of water. Simmer for 10 minutes, closing the lid. The dressing must be homogeneous, so the plums must be crushed using a sieve. Pour the resulting puree into a saucepan with tomatoes and onions.

The nuts are already shelled. Dry them in a frying pan (dry ones are easier to chop). The frying pan can be wiped with a paper kitchen towel until it is clean, dry, pour the nuts into it and place it on the stove. Fry until lightly crackling. Stir continuously.

The last stage of cooking is to evaporate the liquid from the vegetable mass. It is difficult to say the exact cooking time. The dressing needs to be cooked until it is halved. It takes from 40 minutes to 1 hour.

Add into the mixture:

Cook the vegetables, stirring for 20 minutes. At this time, rinse the parsley and cilantro, dry it, cut it into small pieces, and pour it into a saucepan along with the cereal and garlic. The preparations for the winter are almost ready. You need to cook for another 15 minutes, pour in the vinegar at the very end.

Jars and lids must be subjected to heat treatment: jars must be sterilized, lids must be boiled. Clean dishes are a guarantee of long-term storage.

Mix the mixture and fill the jars up to the shoulders. Place jars tightly closed with metal lids upside down and cover with a blanket for warmth. This is how you can make a delicious soup dressing. Housewives liked this recipe for kharcho in jars for the winter.

How to use in winter

Pour the contents of the jar into boiling meat (vegetable) broth, boil for 5 - 7 minutes, and lunch is ready. You need 1.5 liters of broth, the soup will be of optimal thickness. The taste of the first dish will be excellent, rich and aromatic. If necessary, add salt to the soup.

Kharcho soup is delicious to eat with herbs, which can be frozen in the summer. This is done very simply. Soak greens (parsley, dill, cilantro) in a bowl of cold water. After an hour, rinse in two waters. Drain the grass in a colander. Finely chop the greens when the water has drained and the grass has dried. Place in freezer molds, add boiled water and place in the freezer. In winter, such cubes can be thrown into kharcho soup. The aroma will be like fresh herbs, and so will the taste.

Tomatoes with cinnamon for the winter

Many housewives love to experiment in the kitchen and surprise their family with extravagant preparations. As a rule, many people prepare twists according to recipes that have been proven over the years, but are in no hurry to try something new. However, tomatoes cooked with cinnamon are exactly the dish whose spicy taste will remain in the memory for a long time. And guests will definitely ask you to share the recipe.

Cooking time: 60 min. Number of servings: 8.

Ingredients:

Half a kilo of small tomatoes.
Filtered water – 1 glass.
Ground cinnamon – 25 g.
Salt – 7 g.
Allspice – 4-5 pcs.
Granulated sugar - 15 g.
A couple of cloves of garlic.
Acetic acid – 1 teaspoon.

Preparation:

1. Wash the glass container with baking soda and sterilize it using your method: in the oven or microwave. Many people use the well-known “over steam” method. We recommend using the microwave as this method will take less time and is safer. Place garlic cloves, ground cinnamon and a few black peppercorns into the finished jar.

2. Wash the tomatoes and put them in a jar with spices. It is not necessary to remove the stems; this will give the tomatoes an interesting appearance.

3. Bring filtered water to a boil, pour it into a jar of tomatoes, let it brew for ten minutes. Pour the aromatic brine back into the pan, add salt, granulated sugar and acetic acid. The double pouring method is used to prevent the marinade from becoming cloudy.

4. Pour the finished marinade into a jar of tomatoes and close with a lid. It is better to choose metal lids that you have boiled for a quarter of an hour in advance.

5. The jars must be covered with a blanket and left until the pickling has cooled completely. This method will allow you to avoid temperature changes, which is important for further storage of home-canned food.

DIY reusable diaper

Perhaps it will be useful to someone. Tips from the Internet. I didn't sew myself.

Option #1. Economical.

Take thick linen or calico fabric for the first layer, padding polyester for the second, and viscose for the third. A ready-made viscose floor rag will do; if it’s small, take a few and sew them together, and be sure to treat the seams to avoid deformation during washing. The fourth layer is a medical moisture-proof, gas-proof oilcloth or waterproof, rust-free shower curtains.

Fold all 4 layers, stitch as often as possible and finish the edges, preferably with bias tape.

Flaws. Oilcloth cannot withstand frequent washing and begins to crumble.

Option #2. Advanced.

For the diaper you will need absorbent fabric. Type in a search engine and choose. Available for sale in China and Russia. This fabric already consists of several functional layers and can withstand washing. All you have to do is cut to size, stitch and finish the edges.

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

For a tasty dressing, let's take:

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

Cooking process:

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

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

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

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

If it is missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

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

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

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

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

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

On my website there are fresh canning recipes:

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

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

Required:

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

Step-by-step instruction:

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

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

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

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

To prepare we will need:

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

Step-by-step instruction:

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

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

Adjika from zucchini

Roasting borscht – seaming in jars

I'll tell you how to prepare winter roasting. You always need such a blank on hand to save a lot of time.

Ingredients:

Carrots (100 g)
Beetroot (100 g)
Onion (100 g)
Garlic (a couple of cloves)
Tomato juice (200 ml)
Salt and sugar (teaspoon each)
Spices to taste
Vegetable oil (5 tablespoons)

We clean all the vegetables and prepare them for slicing. You can put the frying pan on the fire at this time so that the oil warms up. After chopping the onion, put it in the frying pan. We cut beets and carrots in any convenient way and add them to the fried onions. At this time, add sugar and salt to the tomato juice.

Vegetables should be cooked until soft. Pour the juice into them and simmer for an hour over very low heat, covering the frying pan with a lid. After that, crumble the spices into the fryer.

Finely chop the garlic and add it to the rest of the ingredients ten minutes before readiness.

How to preserve? We just put the roast in jars, insulate it, wait for it to cool and hide it in the pantry. It will last well in storage until winter and will not deteriorate.

You can store the roast without sterilization - just chop the vegetables, put them in bags and put them in the freezer.

Beans with tomato paste and garlic for Kharcho soup

I continue to share recipes, and now let’s look at this preparation for kharcho. Incredibly delicious, it's worth it!

For this twist we will take:

100 g beans;
2 cans of tomato paste;
1 hot pepper;
200 g plums;
2 onions;
1 garlic;
1 bunch of greens;
120 g walnuts;
1 tsp khmeli-suneli seasonings;
3 pcs. peppercorns;
1 laurel;
2-3 tbsp. vinegar;
100 ml vegetable oil;
3-4 tbsp. white sugar;
1 tbsp. salt.

Cooking:

Wash the beans and fill with cold water. Soak for about half a day.
We peel the plums, remove the seeds and put them in a frying pan to simmer under a closed lid until soft (about 10 minutes). Grind the finished fruits into puree in a blender.
Peel the onion, chop finely and sauté in a frying pan.
Grind the hot pepper and add to the onion.
Transfer the tomato paste into a saucepan, add plum puree, a little water and fry the onions. Let it cook over low heat. Cook for about 30 minutes until the volume of the dish is reduced by half.
Add beans, chopped nuts and spices to the pan, stirring everything each time, and cook for about another 15 minutes.
At the end, add chopped herbs and garlic and keep it on the gas for an additional 10 minutes. Then add vinegar.
We transfer the dish into jars and roll up with iron lids.

Let's enjoy winter!

Borscht in jars: recipes with cabbage and tomato paste

I’ll tell you the recipe for the best borscht for the winter with cabbage and tomato paste. I advise you to use liter jars for canning - you will get about five liters of product in total.

What do we need to prepare the workpiece?

Cabbage (2 kg)
Beetroot (1 kg 500 g)
Tomato paste (approximately 0.5 l)
Carrot (750 g)
Onions (600 g)
Sunflower oil (0.5 l)
Sugar (2 tablespoons)
Bay leaf (several pieces)
Black peppercorns
Salt (3 tablespoons)
Water (9 tablespoons)
Vinegar essence 70% (2 tablespoons)

We remove the top leaves of the cabbage, the stalk, then cut it as thin as possible. We also cut the beets and carrots into strips (you can grate them with a grater). Then place the carrots and onions in a frying pan and fry them until tender, then transfer them to a saucepan.

More deliciousness:

Green tomato caviar: easy winter recipes - a delicious appetizer for any occasion!

Fry the beets in a separate frying pan – just a little. Then combine it in a saucepan with carrots and onions.

Lightly mash the cabbage and add salt. We throw it into the same pan where the rest of the vegetables are already, and leave to simmer. At this time, you can prepare the tomato paste by pouring it into the pan. After thoroughly mixing the ingredients, close the container with a lid. Let the borscht simmer for about twenty minutes, then add salt and pepper, add sugar and bay leaves, stir again and leave for ten minutes.

Before finishing cooking, pour vinegar into the borscht. Pour the still hot borscht into the jars, close the lid, turn it over, cover it and let it cool. This borscht in jars will delight the whole family throughout the winter.

To prevent the preservation from spoiling, the jars and the vegetables themselves need to be well processed. You need to ensure the cleanliness of vegetables, do not use rotten or unhealthy ones for borscht, and also maintain your own hygiene.

DIY reusable dog diapers

Reusable diapers are gaining popularity in many countries.

Their advantage is that they can be washed in any machine or by hand. At the same time, the absorbent properties of the diaper do not deteriorate after washing.
Reusable diapers for dogs are very convenient to use. To wash diapers, you can use any washing powder and conditioner.
Reusable diapers come in different sizes, allowing you to choose the right size for your pet.

How to sew a reusable diaper for dogs?

You can sew a reusable diaper yourself. For this you will need:

1. any fabric that will serve as the top layer (I used calico, which I had left over after sewing soft bedding for my chicks);

2. for the second layer – padding polyester;

3. for the third layer – viscose fabric;

4. for the fourth layer - medical lining oilcloth.

Having everything you need, let's start sewing. First, let's decide on the size. Since my buds go on a tray, I need to focus on the dimensions of the tray.

- cut out the inner part of the diaper of the size we need from padding polyester and viscose fabric;

- we connect the resulting two pieces of fabric using a needle and thread (we do temporary basting);

- trim off excess padding polyester;

- put the top layer of fabric (in this situation the top layer is ligature), put it on top of the padding polyester, turn the product over, wrap the calico around the edges and baste it to the two layers obtained earlier;

— we make markings on our product in the form of squares, then we lay the required number of lines on a sewing machine (in this way we not only connect three layers of fabric, but also make our diaper attractive);

— cut out the last 4th layer from the medical lining diaper so that we can tuck it in later;

— now we fold the edges of our last layer, as shown in the photo, and sew a line. So we have a reusable diaper for our pet. All that remains is to test it.

The final stage (diaper test).

— cut out the last 4th layer from the medical lining diaper so that we can tuck it in later;

As we can see in the photo, the diaper copes with its function.

Source

Borscht dressing with beans is an excellent thing for the winter

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

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

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

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

White cabbage Beets Tomato Bell pepper Carrots Onion Ketchup Sunflower oil Vinegar Sugar Salt

A simple recipe for tomato dressing for the winter at home step by step

Who wouldn't want to have a homemade, always-fresh version of tomato paste on hand at all times? It’s easy to make yourself - a dressing from fresh tomatoes for the winter is prepared quickly, and the preparation lasts for a long time. During periods of rising vegetable prices, you can continue to pamper yourself and your family with natural dressings. Add it to dishes and salads, use it as a sauce for meat or fish - it will fit everywhere.

Specifics of preparing tomato dressing for the winter

No matter what you do with tomatoes, they will not lose their beneficial properties - these vegetables are equally resistant to heat treatment and freezing. That is, after preparing supplies of such homemade tomato paste, you can defrost it and still get a healthy product.

This, however, is very easy - even an inexperienced housewife can cope, who, having once compared the sauce on homemade pasta and the same on purchased pasta, will forever make a choice towards the first option.

Product requirements

Obviously, the tomatoes must be fresh. You should not believe the stories that for paste you can use tomatoes that are discounted due to bruising, small areas of rot and spoilage. Even if you remove these spoiled places, the vegetable itself is no longer fresh, does not have the proper elasticity, and its taste is spoiled.

You should not take unripe tomatoes either - they will cook slowly, give less juice, and will not peel well. The signs are: white core, green or yellow spots (not to be confused with the Black Prince variety - dark green spots are normal for it).

Ingredients needed for delicious homemade pasta

For the most part, the recipes offer approximately the same set of products. The cooking methods differ only in the number of tomatoes and the types of spices required for cooking.

If desired, you can add a variety of spices such as cloves, bay leaves and mustard - here the tastes of housewives and their households can vary greatly, so the issue of seasonings remains at the discretion of each individual.

The process of making homemade tomato paste

Since tomato paste is a one-component preparation, it is easy to make even at home. You need to spend a minimum of time preparing vegetables and watch them a little while cooking. If done correctly, this tomato paste can last throughout the winter or for a longer period when fresh vegetables are not available.

A simple recipe for winter borscht with beets, carrots and cabbage

This is a standard dressing for borscht. Contains basic vegetables and minimal seasonings. Everything is balanced and very tasty. When you want borscht, but don’t have the time and energy to fuss with beets, just boil the meat, potatoes and send the contents of the jar there.

Ingredients:

Beetroot – 1.5 kg.
Cabbage – 1 kg.
Carrots – half a kilo
Onions – half a kilo
Salt – 1 tbsp. with a slide
Lavrushka – 2 pcs.
Odorless vegetable oil – half a liter
Granulated sugar – 1 tsp. with a slide
Peppercorns – 5 pcs.
Water – 2 glasses
Vinegar 70% - 1.5 tsp.

Preparation:

1. The process of preparing vegetables is no different from the usual cutting them for frying. Wash everything, clean it and chop it into strips. You can dice the onion if you like.

2. We also prepare additional ingredients, which you cannot do without. Vegetable oil will prevent the composition from burning. Vinegar will give the dressing, and then the soup, that same piquant sourness. Salt and bay pepper are generally standard. And I advise you not to neglect sugar, because it adds flavor balance to the dish without making it sweet.

3. Mix all the vegetables in one saucepan or cooking basin. Add salt and granulated sugar. Add bay leaf with peppercorns and pour in vegetable oil.

Mix acetic acid in water. Pour this mixture over the vegetables. Stir everything well and put it on the stove. You need to wait for the composition to fully boil. Do not set the heat to high, it is better to choose medium. Then the vegetables will begin to slowly heat up and release their juice. This way, nothing will burn.

However, you need to stir occasionally. When the vegetables boil steadily, cook them until tender. This is approximately 1 hour.

Let's taste it. If you need to add salt or add sourness, for example, do so. We distribute the finished salad into sterile small-capacity jars (about 0.5 liters). We do this tightly so that there are no air bubbles left inside.

Close hermetically, send “under a fur coat” until it cools.

Then store it in a dark and preferably cool place.

Fragrant cherry tomatoes

Tomatoes prepared according to this very simple recipe will not leave anyone indifferent. Small in size, sweet and sour with a subtle spicy taste of mustard - the twist flies off the table in a matter of moments. And if you take tomatoes of different colors, then canning can easily become the “highlight of the program” on your table. The dosage of seasonings in the recipe is for one liter jar.

Cooking time: 30 min. Number of servings: 4.

Ingredients:

Cherry tomatoes - how many will fit in a jar.
Filtered water – 500 ml.
Apple cider vinegar – 130 ml.
Two or three cloves of young garlic.
Dry grain mustard – 2 tsp.
Mixture of peppercorns – 1 tsp.
Granulated sugar – 1 tbsp. l.
Salt – 0.5 tbsp. l.
Parsley sprigs.

Preparation:

1. Glass jars should be sterilized beforehand. Housewives often use the “steam” method, but it is much more convenient to sterilize in the oven. The jars should be placed in a cold oven and left for a quarter of an hour at a temperature of 150 degrees. Place parsley, finely chopped garlic, a teaspoon of mustard and half a spoonful of peppercorns into the prepared jars.

2. Place the washed tomatoes in a jar. You can choose fruits of different colors to make the finished dish look most beautiful.

3. Boil filtered water in a saucepan and pour in the cans of tomatoes for a quarter of an hour. Then the future brine should be returned back to the pan.

4. Pour table salt into the water (you can use sea salt, it’s even tastier), granulated sugar and apple cider vinegar. After this, the brine should be brought to a boil and boil for at least three minutes.

5. Fill the jars with the prepared brine and seal them tightly with metal lids. The tomatoes should be turned over, covered with a towel and left alone for 24 hours, then transferred to the pantry or basement.