Winter soup dressing in jars

Winter soup dressing in jars is an easy-to-prepare and very “convenient” seasoning that will always come to the rescue when you need to cook a large pot of first course for all household members in the shortest possible time. The main advantage of such preservation is, of course, ease of cooking, because by transferring the contents of the jar into boiling broth, your delicious and rich soup will be ready very soon!

Borscht dressing for the winter in jars

Borscht dressing for the winter in jars is a preparation for which you will be grateful to yourself as soon as the snow falls! In addition to being easy to prepare and use, these jars have excellent taste characteristics, as they are prepared from fresh seasonal vegetables.

1. 
   Dressing for soup for the winter in jars is quite simple to prepare - let's get started! Pass juicy tomatoes and peeled garlic through the grill of a meat grinder, pour the pulp into a large saucepan.
2. 
   Pour 200 milliliters of vegetable oil into the vegetables, add granulated sugar and salt and stir.
3. 
   Next we send carrots and beets grated on a coarse grater.
4. 
   We supplement the composition with dill umbrellas and slices of sweet pepper pulp - mix and bring to a boil, boil for 15 minutes, stirring occasionally with a wooden spoon.
5. 
   In the remaining oil, brown the onion half rings and add to the main mixture, boil again and wait another 10 minutes.
6. 
   Afterwards, add chopped parsley and vinegar – boil for 1-2 minutes and remove from the burner.
7. 
   Pour the dressing into sterile jars and roll them up, place the containers upside down and wrap them in a blanket for a day.
8. 
   You can store such jars both in the cellar and in the apartment. Bon appetit!

Pickle in jars for the winter

Pickle in jars for the winter is a preparation that even someone who has stepped into the kitchen for the first time can handle. This is so because the most difficult thing in the process is to thoroughly peel the vegetables and chop them, and to reduce time, we recommend boiling the pearl barley in advance.

Cooking time – 1 hour 10 minutes

Cooking time – 20-25 min.

Portions – 10-12.

Ingredients:

• Boiled pearl barley – 3 tbsp.
• Cucumbers – 1.5 kg.
• Bell pepper – 500 gr.
• Tomatoes – 1 kg.
• Onion – 300 gr.
• Carrots – 500 gr.
• Garlic – 5 teeth.
• Water – 250 ml.
• Sunflower oil – 100 ml.
• Salt – 1 tbsp/to taste.
• Granulated sugar – 2 tbsp/to taste.
• Laurel leaf – 2 pcs.
• Vinegar 9% – 70 ml.

Cooking process:

Step 1. First of all, clean and rinse the vegetables.

Step 2.Pour the washed cereal into the multicooker bowl, fill it with water and cook for 40 minutes under the lid.

Step 3. In a deep working bowl, cut all the vegetables into small cubes.

Step 4. Fill the assorted vegetables with tomatoes chopped in a blender.

Step 5. Add vegetable oil and water.

Step 6. Season with bay leaf, granulated sugar and salt - mix.

Step 7. Simmer the mixture for 60 minutes, stirring occasionally.

Step 8. After the time has passed, add vinegar and heat for another 10 minutes. Then mix with cereal.

Step 9. Pour the product into clean jars and cover with lids, sterilize for 20 to 30 minutes in boiling water.

Step 10. Having rolled up the jars, wrap them in a terry towel and, after cooling, put them away in a storage place. Bon appetit!

Pea soup for the winter in jars

Pea soup for the winter in jars is a real salvation for those housewives who like to cook not only tasty, but also quickly. By opening such a preparation and pouring the contents into the prepared meat broth, your family will be able to taste the rich soup in just 15 minutes!

Cooking time – 19 hours

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

• Peas – 1 tbsp.
• Water – 1 l.
• Carrot – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 2 tbsp.
• Salt – 1 tsp.
• Garlic – 2 cloves.
• Table vinegar 9% – 2 tsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. The night before the start of the process, soak the washed peas in water, remove the skins and husks from the vegetables.

Step 2. Cook the swollen legumes until soft. Typically this process takes at least two hours.

Step 3. Using a borage grater, chop the carrots and cut the onion into cubes.

Step 4.Place the vegetables in a frying pan with hot vegetable oil, season with garlic, passed through a press - simmer until soft and light golden brown.

Step 5. Beat the boiled peas with a submersible blender until smooth.

Step 6. Transfer the roast into the resulting puree, season with ground pepper and salt.

Step 7. Cook the mixture for 20 minutes, add vinegar and stir.

Step 8. Pack the product into pre-sterilized jars and seal tightly. We turn it upside down and cover it with a blanket, and after a day we put it in the pantry.

Step 9. Cook and have fun!

Preparation for kharcho soup for the winter

Making kharcho soup for the winter is very tasty, nutritious and aromatic! And if you have never tried to prepare similar jars for the cold season before, then be sure to take note of this recipe and your taste buds will be absolutely delighted!

Cooking time – 8 hours

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Tomatoes – 2 kg.
• Plums – 200 gr.
• Onion – 500 gr.
• Garlic – 100 gr.
• Chili pepper – ½ pc.
• Walnuts – 100 gr.
• Parsley – 1 bunch.
• Khmeli-suneli – 1 tbsp.
• Black peppercorns – 6 pcs.
• Laurel leaf – 1-2 pcs.
• Salt – 1 tbsp.
• Granulated sugar – 2 tbsp.
• Vinegar 9% – 3 tbsp.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. Blanch the plums for about 10 minutes and rub through a sieve with fine holes.

Step 2. Make an incision crosswise on the tomatoes and pour boiling water over them for a couple of minutes. After removing the skin, beat with an immersion blender until smooth.

Step 3. Finely chop the onion and hot pepper, fry with the addition of suneli hops until a characteristic crust forms.

Step 4.Pour the tomato pulp into the pan, then add the contents of the pan and chopped plums - simmer for 40 minutes and add granulated sugar, salt, seasonings and vegetable oil. Boil for another 20 minutes.

Step 5. Dry the walnut kernels in the oven or in a dry frying pan and chop them.

Step 6. At the same time, finely chop the greens, pass the garlic cloves through a press.

Step 7. Add nuts, parsley and garlic to the vegetable mixture and simmer for 20 minutes. Afterwards, add vinegar and set aside for another 5 minutes.

Step 8. Place the kharcho in sterile jars, turn it upside down and cover with a blanket until it cools completely.

Step 9. Bon appetit!

Winter bean soup dressing

Dressing for bean soup for the winter is a nutritious preparation that can be used not only for cooking soups, but also, for example, for a hearty and quick side dish or main dish. The main disadvantage is that the legumes will have to be pre-soaked in water.

Cooking time – 13 hours

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Beans – 1 kg.
• Onion – 1 kg.
• Carrots – 1-2 pcs.
• Bell pepper – 3 pcs.
• Tomatoes – 1 kg.
• Vegetable oil – 1.5 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. We sort the legumes and soak them in water for 12 hours.

Step 2. Then rinse the beans and boil until tender, about 50 minutes. Add some salt during the cooking process.

Step 3. Peel and chop the onion, saute in heated vegetable oil until golden brown.

Step 4. Add grated carrots to the onion slices and simmer until soft.

Step 5. After a couple of minutes, add the chopped bell pepper pulp to the frying pan.

Step 6.At the same time, cut the tomatoes in half and grate the pulp.

Step 7. In a saucepan, mix the beans with the roast and chopped tomatoes and place on the burner.

Step 8. Bring the ingredients to a boil and sprinkle with salt and sugar - place in sterile jars.

Step 9. We seal the rolls and turn them upside down, wrap them in a blanket. Bon appetit!

Borscht dressing with beets, carrots and peppers

Borscht dressing with beets, carrots and peppers is a rich combination of aromas and tastes that will delight all members of your family. No amount of tomato paste and frozen vegetables will make the soup even close to as appetizing and rich as the one we are about to prepare.

Cooking time – 50 min.

Cooking time – 15-20 min.

Portions – 500 ml.

Ingredients:

• Beets – 1 pc.
• Onion – 1 pc.
• Carrot – 1 pc.
• Sweet pepper – 2 pcs.
• Tomatoes – 4 pcs.
• Sunflower oil – 40 ml.
• Table vinegar 9% – 1 tbsp.
• Salt – ½ tsp.
• Granulated sugar – 2 tsp.

Cooking process:

Step 1. Pre-clean and rinse the necessary vegetables.

Step 2. Finely chop the onion and fry in hot sunflower oil.

Step 3. Cut the bell pepper into cubes, add half of the cut to the onion.

Step 4. Using a borage grater, chop the carrots and beets, add them to other vegetables and mix.

Step 5. Cut the tomatoes into slices.

Step 6. Tomatoes and remaining peppers are passed through a meat grinder or punched in a blender.

Step 7. Pour a homogeneous mixture into the ruddy vegetables, add salt and sugar - simmer over low heat for about half an hour and pour over vinegar.

Step 8. Distribute the composition into sterilized jars, roll them up and turn them upside down.

Step 9. After a day, we transfer the blanks to the storage location.Bon appetit!

Winter solyanka dressing made from fresh cucumbers

Dressing for hodgepodge for the winter from fresh cucumbers will greatly simplify the process of preparing a hearty meat soup. Thanks to heat treatment, cucumbers become saturated with additives and become sour, which is ideal for a flavorful and rich dish.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 800 ml.

Ingredients:

• Cucumbers – 700 gr.
• Onion – 1-2 pcs.
• Carrots – 2 pcs.
• Garlic – 1 head.
• Greens – 1 bunch.
• Granulated sugar – 1 tbsp.
• Salt – 1 tbsp.
• Table vinegar 9% – 2 tbsp.
• Vegetable oil – 60 ml.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place everything you need on the work surface: peel and rinse the vegetables.

Step 2. Heat the vegetable oil in a deep frying pan, add the onion slices.

Step 3. Next add the grated carrots, mix and cook for about 3-5 minutes.

Step 4. Add fresh cucumber cubes.

Step 5. Add chopped greens.

Step 6. Add salt, vinegar, sugar and ground pepper.

Step 7. Sprinkle with chopped garlic, mix and simmer for 7-10 minutes on low heat.

Step 8. Pack the hot dressing into sterile jars and, after cooling, take it to a dark room where the sun's rays do not reach. Bon appetit!

Dressing for borscht with beans for the winter

Dressing for borscht with beans for the winter is a very tasty and rich preparation that will captivate you with its beneficial properties and aroma. To reduce wasted time, we recommend soaking the beans in advance, then you will spend a minimum on cooking!

Cooking time – 13 hours

Cooking time – 25 min.

Portions – 4 l.

Ingredients:

• Beetroot – 1 kg.
• Tomatoes – 1.5 kg.
• Beans – 350 gr.
• Carrots – 500 gr.
• Bell pepper – 600 gr.
• Onion – 400 gr.
• Salt – 90 gr.
• Granulated sugar – 90 gr.
• Vinegar essence 70% – 2 tbsp.
• Sunflower oil – 230 ml.
• Parsley – 1 bunch.

Cooking process:

Step 1. Soak the beans in water and leave to swell for 7-8 hours, if the beans are fresh - for 60 minutes.

Step 2. Clean and rinse the root vegetables from dirt.

Step 3. Grate the carrots in any convenient way.

Step 4. Cut the beets into cubes and chop them in the same way as carrots.

Step 5. After cutting out the stem of the tomatoes, place the slices in the bowl of a food processor and grind into a puree.

Step 6. Cut the sweet pepper pulp into small slices.

Step 7. Heat sunflower oil in a cauldron and fry finely chopped onion until transparent.

Step 8. Pour the tomato mass.

Step 9. After 7 minutes, place the beets in a fireproof dish.

Step 10. Time 15 minutes and add carrot chips.

Step 11. At the moment when the components have become soft, add bell pepper.

Step 12. Boil the beans until half cooked and transfer to a cauldron.

Step 13. Pour in granulated sugar and salt.

Step 14. At the end of the heat treatment, flavor the composition with parsley.

Step 15. Pour in the vinegar essence, stir and turn off the heat.

Step 16. Place the dressing in sterile jars, roll it up and, turning it upside down, wrap it in a warm blanket for a day.

Step 17. Transfer the cooled pieces to the basement. Bon appetit!

Winter pickle dressing with barley and pickles

Dressing for pickle soup for the winter with barley and pickles is a real salvation for those cooks who have to prepare a lot of food every day and preferably without repetition.By throwing the contents of the jar into a pan of broth, the rich pickle will be ready in less than half an hour!

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 2.

Ingredients:

• Pearl barley – 200 gr.
• Pickled cucumbers – 500 gr.
• Carrots – 150 gr.
• Onion – 100 gr.
• Tomato juice – 200 ml.
• Vegetable oil – 30 ml.
• Granulated sugar – 25 gr.
• Salt – 25 gr.

Cooking process:

Step 1. Prepare a food set.

Step 2. Boil the washed pearl barley until soft, pour out the excess liquid.

Step 3. Roughly chop the peeled onions and carrots.

Step 4. Cut the cucumbers into small cubes.

Step 5. Mix assorted vegetables with cereal.

Step 6. Sprinkle the ingredients with sugar and salt, pour in vegetable oil and tomato juice - simmer for 25 minutes.

Step 7. Place the delicious product into pre-sterilized containers and seal tightly.

Step 8. Bon appetit!

Cabbage soup for the winter in jars

Cabbage soup for the winter in jars - this, like other rich and satisfying soups, is always very popular in the cold season, because after eating a plate of such a dish, you will instantly warm up and be transported to summer, thanks to the bright and rich aroma of seasonal vegetables!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• White cabbage – 1 kg.
• Tomatoes – 800 gr.
• Garlic – 3 teeth.
• Bell pepper – 300 gr.
• Carrots – 300 gr.
• Salt – 1.5 tbsp.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Allspice peas – 2 pcs.
• Laurel leaf – 1 pc.
• Sunflower oil – 3-4 tbsp.

Cooking process:

Step 1. Finely chop the cabbage, put it in a bowl and sprinkle with granulated sugar and salt - knead with your hands until the juice comes out.

Step 2.Finely chop the onion and garlic, cut the pulp of the sweet pepper into bars, and chop the carrots using a grater.

Step 3. Mix the ingredients in a large fireproof bowl and pour in sunflower oil.

Step 4. Chop the juicy tomatoes as finely as possible.

Step 5. Add the tomato mass, bay leaves and peppercorns to the main mixture. Bring the ingredients to a boil and simmer under the lid over low heat for 20-25 minutes.

Step 6. After time, throw away the bay leaf and add vinegar.

Step 7. Pack the dressing into sterile jars and immediately seal. Until it cools completely, turn it upside down and wrap it in a blanket.

Step 8. Prepare and enjoy not only the result, but also the process!