Winter preparations for soups. Recipes for soups in jars for the winter. Soup dressing for the winter, in jars, without cooking, with cooking, from vegetables, from tomatoes, recipes.. The best recipes for soup dressings for the winter. Like with

How to prepare soup dressings for the winter in jars

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

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

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

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

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

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

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

Delicious seasonings for soups for the winter

tasty, vitamin preparation

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.

incredibly tasty preparation for borscht, video

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

Vegetable soup dressing for winter

salty vegetable dressing

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

• 500 grams of tomatoes • 500 grams of carrots • 500 grams of sweet peppers • 500 grams of onions • 300 grams of parsley • 500 grams of ordinary salt

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

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

green and very healthy dressing

For this preparation, prepare:

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

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

preparation with green tomatoes

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

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

vegetable preparation in tomato juice

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

• 1 kg of tomatoes • 300 g of onions • 300 g of sweet pepper • 300 g of carrots • Greens as desired • A glass of salt

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

video recipe for classic dressing

For kharcho

A real kharcho soup will require a lot of ingredients.

Have to take:

2 kg of tomatoes;
0.5 kg of onion;
2 heads of garlic;
250 g plums;
1 hot pepper;
150 g rice cereal;
150 g nut kernels;
150 g cilantro;
1 tbsp. l. hops suneli;
5 bay leaves;
20 g salt;
40 g sugar;
50 ml vinegar;
½ cup oil.

Chop the onion and chili into cubes and fry in oil. When the onion acquires a transparent color, add suneli hops and fry until golden. Blanch the tomatoes, cool in water, remove the skin and grind with a meat grinder or blender. Rub the pre-boiled plums through a sieve. Grind the peeled garlic cloves and chop the cilantro. Roast and grind the nut kernels. Place the tomato and cream mixture, nuts and fried onions into a suitable container. Bring to a boil, reduce heat to medium, and cook for 40 minutes. Add washed rice cereal, salt, sugar, bay leaf, stir and boil for 20 minutes. Then add garlic, cilantro and vinegar, simmer for 10 minutes. Package in sterilized containers and seal. Turn over and cover with a blanket until cool.

Interesting! How to diversify your winter menu: 7 most delicious recipes for vegetable caviar for the winter

Green Soup Dressing

pickled greens

For this recipe prepare:

• 1 kg of greens to taste (parsley, dill, green onions, celery) • A glass of salt

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

herb dressing with butter

To start cooking, prepare:

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

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

Beetroot for borscht or beetroot soup in a jar

If you are not sure that you can save a generous beet harvest for the winter, prepare a preparation for borscht or beetroot soup. Canned vegetables for soup in a jar for the winter will be a real godsend. Such beets will significantly speed up the preparation of the first dish and simplify the process of maintaining a clean kitchen.

You will need:

1 kg of onion;
1 kg of tomatoes;
1 kg beets;
1 kg carrots;
75 ml water;
2 pcs. bay leaf;
5 g peppercorns;
300 ml sunflower oil;
2.5 tbsp. l. salt;
100 g sugar;
50 ml table vinegar.

Beetroot for borscht or beetroot soup in a jar

Cooking order:

Wash the vegetables, peel them with a vegetable peeler, and peel the onions with a knife.
Rinse the peeled vegetables and place on a plate with a paper towel.
Grate the beets and carrots into medium-sized pieces. You can also use a food processor. But in any case, the cutting should be the same.
Cut the onion into medium-sized cubes with a knife.
Cut off the stem from each tomato. Cut the tomatoes into medium-sized pieces. Grind the tomatoes in a blender and rub through a sieve to separate them from skins and seeds. If you want to make it easier to prepare vegetables for soup in jars for the winter, you can simplify it with tomatoes: before slicing, scald them with boiling water, remove the skins and chop the pulp. In this case, it will not be necessary to separate from the seeds.
Place the beets, carrots and onions into a wide, thick bottomed pan.
Pour in sunflower oil, add ½ quantity of vinegar and water, stir.
Place over medium heat and bring the mixture to a boil.
After boiling, reduce the heat and simmer for half an hour.
After 25 minutes of simmering, add sugar, salt, remaining vinegar, water, tomatoes, and peppercorns. Stir and let the contents boil.
After boiling, stir, turn the heat to moderate and simmer for another 20 minutes.
Add bay leaf, simmer for another 10 minutes.
While the vegetables are cooking, prepare the jars and lids: sterilize them in a convenient way.
Place the prepared vegetables in jars to the top, roll up the lids.
Place it upside down and cover it with a blanket. Let it stand until it cools completely, then put it in the pantry for storage.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

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

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

dressing - sauce

Dressing for kharcho

For those who love kharcho, the proposed vegetable dressing for the winter will be a real find. By adding just a couple of spoons of the preparation to the broth, we get a rich, aromatic and simply amazing soup.

Components:

Tomatoes – 1 kg
Cherry plum – 150 g
Sunflower oil – 50 ml
Onion – 200 g
Red pepper – 1 pc.
Spices (hops-suneli, coriander, basil, barberry) - 0.5 tsp each.
Walnut kernels - 50 g
Garlic – 50 g
Parsley, cilantro - 1 bunch.
Rice – 30 g
Sugar – 1 tbsp.
Salt – 0.5 tbsp.
Vinegar – 1.5 tbsp.

Cooking plan:

Rinse the peeled onion and cut into cubes. Fry the ingredient until golden brown in vegetable oil, adding capsicum slices and khmeli-suneli spices to the pan.
Pass peeled tomatoes through a meat grinder or blend with a blender.
Place the cherry plum in boiling water for 5 minutes. Peel the product and remove the seeds. Grind the plums in the same way as the tomatoes.
Fry the walnut kernels in a dry frying pan for 2-3 minutes, stirring, or bake in the microwave. Then grind the nuts with a pestle until they become crumbs.
Mix plum puree with tomato mass and fried onions. Boil the mixture for 60 minutes over low heat.

Attention! You can use a multicooker for cooking by setting the “Stew” mode.

At the end of cooking, add garlic, salt, granulated sugar, spices, nuts, chopped herbs and well-washed rice to the vegetables. Stir the dressing and cook for another 15 minutes.
Pour vinegar into the mixture and steam the mixture for 5 minutes with the lid closed.
Pack the dressing into sterile jars and seal with lids.

Kharcho

Soup dressing without vinegar

preparation with onions and spices

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

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

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

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

vegetable preparation

Prepare:

• 2 kg of fresh tomatoes • 2 sweet peppers • 1 head of garlic • Table salt and ground pepper to taste

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

Dressing for pearl barley soup

Using this recipe for soup dressing for the winter, preparing the first dish will take only 15 minutes, because you only need to boil the broth and potatoes.

Products:

Cucumbers (fresh or pickled) – 1.5 kg
Tomatoes – 0.8 kg
Onions, carrots – 0.5 kg each
Pearl barley – 0.25 kg
Salt – 1 tbsp.
Sugar – 2 tbsp.
Vinegar, water, sunflower oil - ¼ tbsp.

Algorithm for preparing the dressing:

Soak pearl barley in warm water for 2-3 hours, or overnight. Then rinse the pearl barley, placing it in a colander under running water. Pour the component into a saucepan, add a small amount of water and cook until tender.
Wash the cucumbers, trim on both sides, chop into cubes.
Separate the tomatoes from the skin by first placing them in boiling water for 2 minutes, and then in cold water for the same time. Grate the vegetable or pass through a meat grinder.
Peel the onions and carrots, rinse and chop into cubes.
Pour prepared vegetables, boiled porridge into a thick-bottomed bowl, add oil, water, add salt and sugar. Stir the mixture and boil for 20 minutes.
After the specified time has passed, stir vinegar into the pan and simmer the dressing for another 10 minutes with the lid closed, stirring occasionally.
Place the hot mixture into sterilized jars and seal. Turn the jars upside down, cover them well with a blanket and leave them in this position for a day.

Store the dressing in a cool place: pantry, cellar.

Barley soup

Dressing for mushroom soup for the winter

wild mushroom preparation

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

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

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

mushrooms with vegetables

For this recipe prepare:

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

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

Seasoning for hodgepodge for the winter

Recipe:

Compound:

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

Solyanka dressing
Process :

Chop peeled and washed vegetables and mushrooms
Shred the cabbage
Fry onions and carrots
Fry the mushrooms too
Then mix everything and cook for 35-46 minutes
Take a sample periodically
Vegetables must be stewed
Only after they are ready, send them into glass containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

• 2 kg of peas • 1 kg of fresh carrots • 1 kg of onions • 2 kg of sweet peppers • 3.5 liters of tomato juice • 1 tbsp granulated sugar • 500 ml refined oil • 4 tbsp. l. rock salt

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

universal blank

Dressing for borscht for the winter with cabbage

tomato juice - 3 liters (from collected tomatoes),
cabbage - 4.5 kg,
bell pepper - 10-12 pcs (preferably red!)
parsley, dill - to taste,
allspice - 10 peas,
bay leaf - 4 leaves.

Bring tomato juice to a boil, add allspice peas and bay leaves.
Cut peppers, cabbage, herbs into small pieces, add to boiling tomato juice, and simmer for another 5 minutes.
Pack into clean jars (small 0.5-0.7 liters), screw on, wrap in something warm, and leave overnight. No salt is added to this preparation!

Sorrel for soup for the winter

green blank

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

• 300 grams of carrot greens • 300 grams of beet greens • 300 grams of sorrel • 100 grams of dill • 2 tbsp. l rock salt • 1 tbsp. water

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

preparation for green cabbage soup

Prepare:

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

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

Seasoning for okroshka for the winter

Recipe:

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

Dressing for okroshka with salt
Process :

Wash the greens, cucumbers, chop and mix
Sprinkle contents with salt
Place the dressing in jars and then refrigerate

Winter soups in jars recipes

delicious pickle with pearl barley

Take:

• 500 grams of cooked pearl barley • 1 kg of onions • 1 kg of carrots • 3 kg of fresh cucumbers • 1.5 kg of tomatoes • 100 ml of water • 100 ml of refined oil • 100 ml of vinegar essence • 2 tbsp. l. rock salt • 4 tbsp. l. granulated sugar

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

cabbage soup

For cabbage soup

The preparation for cabbage soup is a little more complicated to prepare, but it turns out very flavorful.

Universal mushroom hodgepodge for the winter

Required;

2 kg cabbage;
1 kg of tomatoes;
600 g of onions, carrots, peppers;
6 tbsp. l. Sahara;
3 tbsp. l. salt;
150 ml oil;
2 tbsp. l. vinegar.

Lightly fry the chopped onion, adding 100 ml of oil. While the onions are frying, wash, peel and coarsely grate or chop the carrots. When the onion becomes transparent, add carrots, stir and fry further. Lightly cut the tomatoes, blanch, cool in water, remove the skin and cut into slices. Remove the seeds from the pepper and chop into strips. When the carrots soften, add the tomatoes and peppers and simmer the entire mixture for another 6-7 minutes. Pour the rest of the oil into the saucepan, add the pre-shredded cabbage and vegetable mixture. Add salt, add sugar, stir. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Pour in vinegar, stir, boil for 3–5 minutes. Pack the product and seal it. Turn over, cover with a blanket and leave to cool.

Kharcho soup for the winter

kharcho for the winter

Take:

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

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