Pepper soup dressing. Vegetable dressing for soups. Vegetable soup for weight loss

In the fall, I definitely prepare seasonings for soups for the winter in jars; they save my precious time and money in the winter. Spend a few hours of your personal time, but when you cook soup in winter, there will be no need to cut and peel vegetables; cooking time will take a matter of minutes.

By the way, these are recipes for thrifty housewives; in addition to saving time, they also save money. Vegetables in August-September are cheap, and if grown in your own garden, they cost almost nothing, except for your labor.

Vegetable dressing for borscht for the winter

Required: 2 kg. sweet pepper - 1 kg. onions, a glass of vegetable oil.

1. Remove the stems from the peppers, peel the seeds, wash, and cut into medium pieces.
2. Peel the onion and cut into rings.
3. Fry and simmer the onion and sweet pepper together in vegetable oil, adding a small amount of water, salt, sugar, black pepper to taste.
4. Place the hot dressing into sterilized jars. There is no need to sterilize the vegetables; before clogging, add 1 tbsp. vinegar 6% per liter jar.
5. In winter, add to borscht, as well as main courses.

Winter borscht dressing made from tomatoes

• sweet bell pepper, carrots, ripe tomatoes, onions - 1 kg each,
• celery (root) - 0.5 kg,
• dill and parsley - a large bunch,
• salt - 1 kg.

Cut all the listed vegetables, mix with salt, and pack in jars. Sprinkle the remaining salt on top, close the lids, sterilize for 30 minutes, roll up.

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.

1. Bring tomato juice to a boil, add allspice peas and bay leaves.
2. Cut peppers, cabbage, herbs into small pieces, add to boiling tomato juice, and simmer for another 5 minutes.
3. 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!

Vegetable dressing for soup for the winter

Required:

• carrots (grated on a coarse grater) - 1 kg,
• tomatoes (cut into slices) - 1 kg,
• onions (finely chopped) -1 kg,
• fresh dill and parsley - 0.3 kg each,
• celery root (roots grated) - 0.3 kg,
• sweet pepper (cut into rings) -0.3 kg.

Mix vegetables, add 1 kg. salt and place in clean jars.

Store at room temperature, add to soups, do not pre-salt dishes.

Soup dressing for the winter without cooking

Recipe

You will need:

• sweet pepper - 3 kg,
• fine salt - 0.5 kg,
• 1-2 hot peppers - optional.
• Yield: approximately 2.5 liters.

1. Remove the tails and seeds from the washed peppers, chop, grind in a meat grinder, place in a large bowl, add salt, stir for a few minutes, the salt should dissolve.
2. Take small, dry jars, put the dressing in them, no need to cook, pour vegetable oil on top into a 1 cm layer (optional!), close with plastic lids. Place the workpiece in a cool place.

Add to soups, sauces, gravy, roasts, and stews. When salting dishes, keep in mind that the dressing is quite salty.

Crimean dressing recipe

Prepare:

• red sweet pepper - 3 kg,
• garlic and hot red pepper - 0.5 kg each,
• parsley-0.3 kg,
• salt - 1/2 cup.

Peel the washed vegetables, remove the seeds from sweet peppers, but do not remove seeds from bitter peppers. Grind through a meat grinder, place in dry jars without cooking, and seal with regular lids.

This original recipe may not be stored in the refrigerator. Use as a dressing for soups and main courses, spread on bread.

Soup dressings for the winter recipes

These soup dressing recipes are great for making soups in the winter. Broths and various soups turn out much more flavorful; you don’t need to think about where to get the greens.

Recipe No. 1

• sweet pepper - 4-6 pcs,
• carrots - 1 kg,
• salt - 5 glasses,
• greens - 0.3 kg.

1. Grind fresh carrots, finely chop various greens. We take the usual set as follows: parsley, dill, celery, lovage. If desired, you can put finely chopped sweet peppers in the jar.
2. Mix with coarse salt, pack the mixture tightly into a clean jar, there is no need to cook the dressing, you can store it outside of the refrigerator. Useful for seasoning soups; keep in mind that the mixture is salty when salting dishes.

Recipe No. 2

Prepare:

• carrots, onions - 1 kg each. everyone
• sweet pepper - 0.5 kg,
• salt - approximately 2 cups,
• dill and celery - in the middle bunch.

1. Chop sweet peppers, carrots, onions (or grind, finely chop, process in a food processor), add chopped herbs, salt, mix, place tightly in jars, seal with a regular plastic lid, and put in a cool place.
2. This is an additive to soups; a three-liter pan of soup will require 1 tbsp. refueling, and you no longer need to add salt. The dressing keeps well until spring.

But this refill will last you all winter, the yield is approximately 5 liters.

• You need: carrots, tomatoes, bell peppers - 2 kg each, greens - 300 g, salt - 1 kg.

Cut: tomatoes into pieces, pepper into strips, grate carrots, chop greens, add 1 kg. salt, mix. Place in jars and store in the refrigerator or other cool place.

This soup dressing for the winter turns out to be spicy and can be used for first and second courses.

• hot bitter pepper - 0.5 kg,
• sweet red pepper - 0.5 kg,
• tomatoes - 1 kg,
• garlic - 1 head,
• salt - 1 tbsp,
• vegetable oil - 1/4 cup.

1. Peeled bitter and sweet peppers, tomatoes, garlic, grind in a meat grinder.
2. Then add salt to this mixture and simmer in vegetable oil for 8-10 minutes. Place the finished mixture in jars, cool, and put in the refrigerator.

Dressing for winter soups from vegetables

Consumption per half-liter jar:

• dill, parsley, celery - 120 g,
• green pepper - 50 g,
• carrots and white roots - 20 g each,
• tomatoes - 200 gr.

1. Take spicy herbs in the following proportions: 3 parts dill and parsley, 1 part celery, sort, remove rotten parts, coarse twigs, roots, rinse well under cool water, shake, chop finely.
2. Cut parsley root, celery, carrots and cored peppers into strips, combine with herbs and tomato slices.
3. Fill the jars with herbs, layer with tomatoes, pour in hot brine (80 grams of salt and 10 grams of citric acid per liter of water), cover with lids, sterilize (0.5 liters - 30 minutes, liter - 40 minutes). Next, roll up and cool.

Universal seasoning for soups for the winter

Many housewives had to think about when to prepare vegetable frying, most often from onions and carrots, for soup, and especially borscht. Isn’t it true that precious things are wasted that you want to save?

Prepare a universal dressing.

1. I take an arbitrary amount of onion, chop it finely, and simmer in vegetable oil without closing the lid. Add crushed garlic to the pan and simmer for another 3 minutes.
2. I add coarsely grated carrots, tomato paste (sauce), mix, and simmer the vegetables for another 3-5 minutes.
3. At the end of cooking, I sprinkle the workpiece with chopped herbs and salt. I don’t skimp on the salt, it will keep longer, I stir it. You can add sweet peppers and stalked celery to the “frying” (but not necessary!).
4. I transfer the cooled mixture into clean jars and pour a little vegetable oil on top. When storing in the refrigerator, when using the top layer, you need to pour the vegetable oil on top again. Vegetables should always be covered with it.

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Pickling, pickling and fermenting vegetables for the winter is a traditional activity for all housewives in the summer season. How to prepare seasonings for soups for the winter with photos, step by step, see and read on.

Preparations for the winter: seasonings for soups

Vegetable preparations are good as appetizers and in the form of salads. I suggest moving away from the topic a little and preparing a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for borscht dressing for the winter

Ingredients:

• 4 kg beets
• 2 kg tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 tbsp. Sahara
• 3 tbsp. l. salt
• basil, dill, coriander, celery, garlic, onion

Cooking method:

1. Grate the beets on a fine grater.

2. Cut the onions into cubes.

3. Grate the carrots on a medium grater.

4. Scald the tomatoes with boiling water, prick them with toothpicks and remove the skin.

5. Cut the tomatoes into slices. You can grind it with a blender.

6. Peel the garlic and cut into strips.

7. In a saucepan, fry onions and carrots in vegetable oil.

8. Chop the greens.

9. Place the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes over low heat. Place the fried carrots and onions into the pan.

11. Add salt and sugar. To stir thoroughly. Place garlic in the dressing and add a little water to prevent it from burning. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes until the beets are ready. Add greens, stir and remove from heat.

12. Wash the jars thoroughly with baking soda. Scald the jars with boiling water. Sterilize jars and lids.

13. Fill the jars with dressing.

14. Pour 1 tsp on top. calcined vegetable oil or table vinegar 3%. Roll up the cans with sterile lids, turn upside down and cover with a blanket.

15. Store cooled jars in a cool place.

It is better to store the borscht dressing in the cellar or refrigerator.

Frequent soups on the Russian menu are cabbage soup, borscht and rassolnik. We have prepared the borscht dressing for the winter, let's move on to the dressing for the cabbage soup.

Recipe for cabbage soup dressing

Ingredients:

• 2 kg cabbage
• 0.5 kg tomatoes
• 1 kg carrots
• 0.5 kg onions
• 0.5 tbsp. Sahara
• 0.5 tbsp. table bite 9%
• 100 ml vegetable oil
• 2 tbsp. l. with Olya
• peppercorns - 10 pcs.
• Bay leaf
• caraway or dill seeds

Cooking method:

1. Chop the cabbage into thin strips.
2. Cut the tomatoes into cubes.
3. Peel and chop the onion.
4. Grate the carrots on a medium grater.
5. Combine vegetables in a saucepan.
6. Salt and season with sugar.
7. Pour in vegetable oil.
8. Place the pan with the dressing on the stove.
9. Simmer the dressing for about 3 5 minutes.
10. Pour vinegar into the dressing, add seasonings and stir.
11. Boil the dressing and pour into sterilized jars.
12. Roll up the jars, turn them over and wrap them until they cool. Store the dressing in a cool place.

The pickle dressing is prepared immediately with rice or pearl barley. It turns out an almost ready-made soup. Just add water!

Pickle Dressing Recipe

Ingredients:

• 0.5 kg carrots
• 0.5 kg onions
• 1.5 kg cucumbers
• 1 tbsp. rice or pearl barley
• 300 gr. tomato paste
• 100 gr. Sahara
• 125 ml vegetable oil
• 50 ml vinegar 9%
• 2 tbsp. l. salt

Cooking method:

1. Cut the cucumbers into long strips, then into slices.
2. Grate the carrots.
3. Cut the onion into half rings.
4. Boil rice or pearl barley until half cooked.
5. Place the prepared vegetables and rice into the pan.
6. Add vegetable oil, tomato paste, sugar and salt.
7. Stir and simmer over low heat for about 30 minutes.
8. Pour in vinegar and boil the dressing.
9. Sterilize jars.
10. Fill the jars with dressing and roll up.
11. Cool jars to room temperature. Store in a cool place.

For another recipe for soup dressing for the winter, watch the video recipe.

Video recipe Soup dressing for the winter

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Description

Vegetable dressing for soup for the winter is a guarantee of saving your time and effort. By preparing such a quick, tasty dressing, you can save time on its preparation while preparing the first dish. All you have to do is make the broth, add potatoes to it, and then season with this dressing. The taste of soup prepared in this way is even better than that of a dish prepared in the usual way.
Another advantage of this vegetable dressing is that it can even be used as a snack. The dish tastes quite original, so it can easily be eaten as a salad.
It is advisable not to buy the vegetables from which you will prepare such a dressing in the store, but to collect them in your own garden bed or at the dacha, because, as you know, store-bought products may contain additives that are not entirely useful for the human body.
You can prepare vegetable soup dressing for the winter without vinegar, which will save your time, using our detailed step-by-step recipe with photos. Having studied it carefully, you can easily and quickly prepare a delicious soup.

Ingredients

Vegetable dressing for soup for the winter - recipe

It is better to sterilize the jars in advance so that you don’t have to be distracted by this during the cooking process. You can use the usual method, sterilizing the jars over steam, or put them in the oven or microwave for a few minutes.

Next, you should prepare the required amount of ingredients. Again, if you want to prepare the dressing as quickly as possible, you should lay out all the ingredients on the table in advance so as not to be distracted by searching for them while preparing your dish.

Take out your meat grinder, place it on a stable surface and start grinding the tomatoes. At the same time, you can cut them into several parts to make it easier to chop them. There is no need to remove the peel, as it contains a large amount of vitamins and microelements. In addition, tomatoes taste better with skin, just don’t forget to wash them thoroughly before grinding them in a meat grinder.

Now you should wash and peel the carrots, peel the onions and rinse the peppers. The carrots must be grated on a fine grater, and the onions must be cut into small pieces. The pepper should be cut into cubes; you can use a special vegetable grater for this, or you can do it manually, as is more convenient for you.

Now all the chopped vegetables need to be poured into one large container, salt should be added there, as well as finely chopped and greens should be added there. It is best to pour all the vegetables into a deep bowl so that it is convenient to mix them.

Then you need to mix the contents of the container thoroughly so that the salt and herbs are evenly distributed among the vegetables. It is better to do this with your hands, after washing them with soap. Mixing this dressing by hand is much easier..

Any housewife knows that in the “OFF season” the cost of vegetable dishes, for example borscht, will increase. And you still need to look for the right products. The solution to the problem was canning soup preparations. And when a solution is found, the imagination can no longer be stopped. Winter preparations for soups and borscht can be prepared in any way you like: canned, salted, frozen, etc. Below are recipes for several options for preparations that save time and money. Agree – these are important positions.

A few hours spent in the autumn will result in a quiet life for the whole winter. Having spent time on canning soup preparations once, in winter you can calmly, without straining, cook soup at the right time in a matter of minutes. This recipe can be considered basic - it is an excellent base for many soups.

What you will need:

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

Preparation

1. Wash the vegetables.
2. Peel carrots, onions, celery root. Remove stems from dill and parsley, and remove stems, seeds and internal membranes from bell peppers;
3. Grate or finely chop carrots and celery root;
4. Cut the tomatoes into slices;
5. Cut the onion into thin strips;
6. Chop the greens (no need to chop them);
7. Cut the bell pepper into rings of medium thickness;
8. Place all prepared, processed, chopped vegetables into a previously prepared large plastic container, add both types of pepper, mix thoroughly;
9. Pour into a container, mix all ingredients again;
10. Place the resulting vegetable mixture into pre-sterilized glass jars, compact as tightly as possible, and seal with well-washed plastic lids.

This preparation is stored at room temperature or in the refrigerator. Not subject to spoilage, at least until spring - tested experimentally. But. The thing is that harvesting rarely survives until spring. Therefore, it is recommended to make more of it. Bon appetit!

A universal preparation suitable for various soups. It is prepared quite simply and quickly. The range of products is minimal.

What you will need:

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

Preparation

Wash the bell pepper, remove the stem, seeds and internal membranes. Cut as desired. Grind with a blender or grind in a meat grinder. Transfer to a wide plastic bowl. Add salt and pepper. Mix. The salt should dissolve completely.

A recipe for a delicious borscht dressing for the winter, which will help you prepare delicious borscht in a matter of minutes,

Prepare medium-sized glass containers. Wash and dry them completely. Place the prepared dressing in the container, compacting it, leaving 2 centimeters on top. Pour vegetable oil on top of the vegetables in a 1-centimeter layer. Seal with pre-washed plastic caps. Store the product in the refrigerator.

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

What you will need:

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

Preparation

1. Wash and peel the red onion, pepper and carrots.
2. Cut the onion into slices, peppers and carrots into half-straws;
3. Wash the tomatoes and cut into large slices;
4. Wash the greens thoroughly, remove the stems, dry on a kitchen towel, finely chop;
5. Mix all processed and chopped ingredients in a wide container. Place the workpiece in plastic packaging bags and give it a “tube” shape.

In this form it is convenient to store the workpiece in the freezer, because it is easy and simple to break off as much as you need to prepare the soup. It is inconvenient to store in plastic trays - they take up a lot of space. And it is much more difficult to remove the required amount from such a tray than from a bag;

When preparing soup, add the freezer a couple of minutes before the end. You can also use it in preparing main courses.

Preparations without cooking or freezing are clear and simple. But there are ways to preserve blanks that take more time. 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 preparations for soups and borscht without cabbage.

What you will need:

• beets - 2.0 kg;
• onion - 0.5 kg;
• red bell 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 gr.;
• salt - 100 g.

Preparation

1. Wash, peel and chop all the vegetables specified in the recipe.
2. Grind the chopped vegetables through a meat grinder. Place them in a deep saucepan;
3. Pour vegetable oil into the vegetable mass, add granulated sugar, salt, and vinegar. Move the saucepan to the stove over moderate heat for 20 minutes;
4. When the vegetables are ready, transfer them to previously prepared, thoroughly washed and dried glass containers. You need to put the dressing “under the neck”. After this, seal the containers with plastic lids.

This dressing for soups and borscht can be stored for a long time. You can use it as an additive to main courses, and even as a “spread” on sandwiches. Bon appetit!

Borscht can easily be called one of the most popular soups! Everything about it is beautiful: bright color, enchanting aroma and incredible taste! There are a lot of recipes and variations for preparing this first dish, but every housewife should know this classic recipe. Don't forget to serve traditional pampushki buns with garlic!

Thick Lentil Soup

Many people underestimate lentils and for good reason! It makes a very tasty thick soup. Baked vegetables, spices and fresh herbs give it such a bright taste and aroma that it is simply impossible to resist!

Pumpkin soup for immunity

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

Chicken soup

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

Rassolnik with rice

Rassolnik is one of the ancient Russian soups! Its main ingredients are, which give the dish a unique and incomparable taste! In the classic version, it is prepared with pearl barley, but this grain can also be replaced with rice.

Mushroom solyanka

Thick, rich mushroom soup is perfect for a cold winter! Bacon gives the solyanka a pleasant smoky aroma, garlic gives it a piquant flavor, and parsley adds a hint of freshness. It's worth a try!

Pea soup

Pea soup has been cooked in Rus' for centuries, but to this day this dish is a great success. It is highly nutritious and has beneficial properties, so it will be indispensable in the cold. And to add a little flavor, add smoked bacon and garlic to the soup.

Vegetable soup for weight loss

Did you gain a couple of extra pounds during the holidays and want to get rid of them as quickly as possible? Try making a light and vitamin-packed vegetable soup! It improves digestion and provides the body with all the necessary substances. Even your loved ones who are not on a diet will appreciate this dietary dish!

Finnish fish soup with smoked salmon

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

Cheese soup

This soup is very easy to prepare! Thanks to the key ingredient – ​​processed cheese – it turns out incredibly tasty and tender. A must try for cheese lovers!

Creamy sweet pepper soup

The author of this dish is one of the best chefs in Provence, Jean-Andre Charial, and this is already a good reason to try it! Creamy sweet pepper soup is very easy to prepare, but it turns out very original and will delight you with an unusual rich taste.

Quick Corn Soup

This recipe is perfect for those occasions when you want to treat yourself to something tasty, but have very little time to prepare food. Its unusual sweetish-smoky taste will diversify the usual menu!

Lamb soup with chickpeas

Lamb and chickpeas make this dish very rich and delicious! For cooking, you can use both regular and canned chickpeas. Either way, you end up with a great winter dish!

French garlic cream soup

Garlic soup? Why not! To prepare this dish, originally from France, you need the simplest ingredients, which give a very unexpected result. The French know a lot about gourmet dishes!

Tomato soup with beans

This thick tomato and bean soup is very nutritious and flavorful. All the ingredients of the dish in combination create the perfect composition, and the spicy notes of chili pepper and crispy croutons perfectly complement its delicate texture!