Dressing for soup and borsch for the winter
Dressings for soups allow the hostess to save a lot of time and effort required to prepare nourishing. Moreover, having worked a bit in the summer, you can even enjoy the tasty and flavorful green borsch or cabbage even in winter. In today's publication presents a selection of interesting recipes for such blanks.
Variant with barley
The blank made according to the technology described below is stored for a long time in any cool place. On its basis, it is possible very quickly and without much hassle to cook a tasty and satisfying pickle with pearl barley and cucumbers. To create a similar soup dressing, you will need:
- On a pound of carrots and onions.
- 1.5 kilograms of fresh cucumbers.
- 125 milliliters of vegetable oil.
- 250 grams of barley.
- 50 milliliters of 9% vinegar.
- 100 grams of sugar.
- A pair of large spoons of salt.
- 300 grams of tomato paste.
All vegetables are washed, if necessary, peeled and crushed. Cucumbers are cut into arbitrary pieces, onions - half rings, carrots rubbed on a grater.All this is combined in one saucepan, poured with a mixture of sugar, salt, tomato paste and vegetable oil, brought to a boil and stew for half an hour. Then boiled barley is added to the vegetable mass and kept on the fire for another five minutes. In order to preserve such a dressing for the soup for the winter, vinegar is added to it and laid out in a sterile glass container.
Through the use of this preparation in the winter you can easily make tasty and fragrant okroshka. For its preparation you will need:
- 300 grams of dill.
- 200 g horseradish.
- 350 grams of fresh cucumbers.
- 150 grams of salt.
Vegetables and herbs washed and chopped. Horseradish grind in a meat grinder, dill chopped with a sharp knife, cucumbers rubbed on a grater. All this is combined in one bowl, covered with salt, mixed and placed in sterile glass container. Such a dressing for soup for the winter (without cooking) is stored in the refrigerator. To prepare okroshka, it is simply diluted with kvass and infused for ten minutes.
Using this preparation, you can easily cook a delicious and fragrant borscht. To obtain it you will need:
- A couple of kilograms of tomatoes, onions, carrots and beets.
- 3 cups white beans.
- On 500 milliliters of vegetable oil and hot water.
- 100 grams of salt.
- A glass of sugar.
- 150 grams of 6% vinegar.
The washed, peeled, and chopped vegetables are individually roasted in vegetable oil. Then they are mixed with boiled beans, sugar and salt. The resulting mass is poured with vinegar, hot water and vegetable oil and stewed over low heat for half an hour. Store the ready-made soup dressing in cans, rolled up with metal lids, in any cool place.
Option with sour apples
The recipe for this workpiece is extremely simple. Therefore, it can be easily reproduced by any inexperienced hostess who did not deal with conservation. To receive this refilling you will need:
- Kilo beets.
- 300 grams of onions.
- Tablespoon 9% vinegar.
- 200 grams of sugar.
- Tablespoon salt.
- Kilo sour apples.
Washed and peeled vegetables are ground in a meat grinder, spread in a suitable saucepan, covered with salt and sugar and boiled for thirty minutes. At the very end, vinegar is added there and the finished dressing for the soup is packed into sterile glass containers. Store it in any cool place.And it can be used not only as a basis for borscht cooking, but also as a spread for sandwiches.
Option with green tomatoes
This savory, moderately sharp billet can be added to meat or lean borscht. To create it you will need:
- 3 kilo beets.
- A pair of garlic heads.
- 1.5 teaspoons of vinegar essence.
- Kilo bow.
- 5 large spoons of sugar.
- A couple of pounds of green tomatoes.
- 1.5 large spoons of salt and vegetable oil.
The washed and chopped vegetables are put in one volume pan. There also add salt, sugar and vegetable oil. All well mixed and boil for an hour. Then chopped garlic and vinegar essence are sent to the resulting mass and drained all together for twenty minutes. In order to preserve the finished dressing for borscht and soup for the winter, it is still hot laid out in sterile jars, rolled up and sent to any cool place.
Option with cabbage
On the basis of preservation, made according to the technology described below, you can very quickly cook a nourishing and fragrant red borscht. For its preparation you will need:
- A kilo of sweet peppers, beets and tomatoes.
- White cabbage forks.
- 700 grams of carrots and onions.
- Sugar, salt and vegetable oil.
This soup dressing recipe is extremely simple. First you need to do vegetables. They are washed, cleaned and crushed. Tomatoes are poured with a blender, carrots are rubbed on a grater, beets are cut into thin strips, and onions are cut into half rings. All this is passeed on vegetable oil, poured with the obtained tomato juice, sprinkled with salt and sugar, the amount of which is regulated according to personal taste preferences, and stewed for a quarter of an hour. At the very end, chopped cabbage is added to the vegetables and boiled all together for no longer than five minutes. Hot vegetable mass is laid out in sterile glass container, rolled up and removed for storage.
Hot pepper variant
This recipe for refueling soup for the winter will certainly appeal to lovers of spicy dishes. To make such a blank, you will need:
- On 3 kilograms of red sweet pepper, tomatoes and beet.
- 6 heads of garlic.
- A couple of pounds of carrots and onions.
- 4 pods of hot peppers.
- A pair of glasses of vegetable oil.
- 5 large spoons of salt.
- 1.5 cups of sugar.
Washed tomatoes are scalded with boiling water, peeled and ground in a meat grinder. The resulting juice is combined with butter, salt and sugar and sent to the stove. Thinly chopped vegetables are added to boiling liquid and stewed all together for a quarter of an hour. Then chopped garlic and crushed hot peppers, purified from seeds, are also spread there. All this is boiled for two minutes and packaged in sterile jars.
Option with greens
By the method described below, you can quickly make a universal vitamin dressing of vegetables for soup for the winter, which will be an excellent basis for the first and second courses. For its preparation you will need:
- A pound of rock salt.
- A couple of bunches of parsley and dill.
- A kilogram of tomatoes, bell peppers, onions and carrots.
Washed and peeled vegetables are crushed and put in a deep saucepan. There also send salt and chopped greens. All is well mixed and immediately packaged in clean jars. Store such a gas station in the refrigerator.
On the basis of this vegetable preparation, it will be possible later to easily cook a diet soup.To create such a refueling you will need:
- Kilo carrots.
- 600 grams of tomatoes.
- A pound of onions.
- Bell pepper.
- Celery stalk.
- 200 grams of broccoli.
- 1.5 cups of salt.
Washed and peeled vegetables are rubbed on a coarse grater, mixed and laid out in sterile glass container, sprinkled with salt. Banks are sealed with lids and cleaned in a cool place.
The technology of making this soup dressing is slightly different from those discussed above. To ensure that everything goes as it should, check in advance if you have at hand:
- A pound of carrots and peppers.
- A pair of bulbs.
- 200 grams of celery root.
- Small pod of hot peppers.
- 6 large spoons of 9% vinegar.
- Liter of filtered water.
- A pair of large spoons of salt.
- 6 bay leaves.
Washed and peeled vegetables are crushed and laid out in clean jars. In each of them additionally placed on a bay leaf. All this is poured hot marinade made from water, salt and vinegar. Filled jars are placed in a deep pan, the bottom of which is lined with gauze, and sterilized for at least two and a half hours.Then the glassware is rolled with metal lids, cooled at room temperature and removed for storage.
Option with sorrel
On the basis of the dressing made according to the recipe described below, you can cook a delicious and fragrant green borscht. To prepare this semi-finished product, you will need:
- 50 grams of carrot tops.
- Kilo sorrel.
- 100 grams of parsley.
- 400 milliliters of drinking water.
- 50 grams of rock salt.
Enumerated, washed and chopped greens folded in an enamel saucepan, salted, poured with water and boiled for five minutes after boiling. Hot mass is packaged in steamed glass jars, rolled and cooled at room temperature.
Option with beet tops
This simple dressing, consisting of a minimum set of components, will be an excellent basis for the preparation of all kinds of light and flavorful soups. To create it you will need:
- 250 grams of dill.
- Kilo sorrel.
- 1.5 kilograms of young beet tops.
- Liter of filtered water.
- 120 grams of salt.
Greens are sifted and briefly soaked in cold water so that better accumulated dirt and dust can be removed from it.It is then rinsed under a tap and crushed. All this is put in a deep enameled saucepan, poured with salted water and sent to the stove. As soon as the liquid boils, the fire is reduced to a minimum and boil the dressing for five minutes. The still hot green mass is filled into sterile glassware, sealed, cooled at room temperature, and sent for further storage.