Tomatoes for soup for the winter. Tomato dressing for cabbage soup from Bulgarian pepper and carrots, tasty and healthy

I want to offer you to prepare a delicious dressing for cabbage soup for the winter. This setup will save you a lot of time. It is enough just to boil the potatoes in the broth, add the prepared dressing for cabbage soup and a hearty, fragrant first course is ready. In addition, this blank is good in itself. It can also be served as an appetizer or side dish. meat dishes and even use as a filling for pies, pies.

Ingredients

To prepare dressing for cabbage soup for the winter you will need:

white cabbage - 1.5 kg;

onion - 500 g;

carrots - 500 g;

tomatoes - 800 g;

sugar - 75 g;

salt - 1 tbsp. l. with a slide;

vegetable oil- 75 ml;

vinegar - 75 ml;

bay leaf - 1 pc. to the bank;

black and allspice- 2 pcs. to the bank.

Cooking steps

Cut the tomatoes crosswise, scald with boiling water, remove the skin.

Peel the onion, chop as desired.

Heat vegetable oil in a frying pan and fry the onion until half cooked, then add the carrots and fry the vegetables together over medium heat, stirring occasionally, for 5 minutes.

Wash jars thoroughly and sterilize. At the bottom of each jar put a bay leaf, peas of black and allspice.

From the indicated amount of products, I got 4 jars of 700 ml the most delicious dressing for cabbage soup for the winter.

Enjoy your meal!

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands - this is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

And how much benefit does such a preparation bring? This is a real treasure for people who have time worth its weight in gold. I see only advantages:

• Soup with such borscht dressing is cooked within a few minutes;
• There is no need to get your hands and the table dirty, and eventually the whole kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (end of summer, beginning of autumn), you can save the family budget;
• This base goes well and is used to prepare various savory sauces.

Dressing for borscht for the winter from beets - a delicious recipe

We will need:

• beets - 2 kg;
• tomato - 1.5 kg;
• Bell pepper- 800 gr;
• onions - 800 gr;
• carrots - 1 kg;
• sugar - 0.5 cups;
• salt - to taste, 5-3 tablespoons;
• garlic - 50 gr.;
• vegetable oil - 300 ml;
• citric acid - 0.5 tsp;
• table vinegar- 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and pass the carrots through a meat grinder.

Sweet pepper can be taken in any color. With him, the work is simple - remove the footboard and cut into small cubes.

But for chopping tomatoes, it is better to use a blender. In his absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two pieces of dishes to save time.

Onions can be fried together with peppers until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.

We cook tomatoes in juice and oil after onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter stocks.

We lay out the filling in sterilized jars. They can be of any size. However, I always use small ones. Based on one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

Delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

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

For delicious dressing take:

• beets - 3 kg;
• tomatoes - 2.5 kg;
• carrots - 2 kg;
• onions - 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 of your choice.

Cooking process:

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

2. Thick carrots rub on a coarse grater. If yours is small, then you can cut it. We also wash and clean it first.

3. Finely chop the onion, best of all in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. In its absence, we make a cross-shaped incision at the footrest and throw it into hot water for a few minutes.

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

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. We put salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for seaming. We wrap ourselves in warm blankets for the day.

It’s simple, isn’t it, but for clarity and to consolidate cooking skills, take a look at the video:

Waiting for winter to come! With a light and very delicious recipe your borscht will be praised by the whole family.

On my site fresh recipes conservation:

In the harsh conditions of winter, the human body often receives very little useful vitamins. This is due to a lack of vitamins in fruits that grow in winter period. As a result, a person has beriberi.

He begins to feel frequent headaches, weakness and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance jars with ready-made, fast, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

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

Step-by-step instruction:

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

The classic dressing for borscht without the use of vinegar is perfect recipe for the hostess who monitors her health and the health of her family.

The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to save many vitamins.

This vinegar-free dressing recipe is not only healthy, but also very tasty, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

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

Step-by-step instruction:

1. I heat up some water. Then I pour it over the tomatoes and peel them from the skin. Then grind in a blender or with a grater.
2. I add tomatoes to a large saucepan and put them on fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
3. I peel carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
4. I cut the pepper into cubes or a checker and also add it to the pan.
5. I clean the beets, and then grate and fry in a separate frying pan, after which I send them to the pan.
6. I simmer for another 10 minutes.
7. I sterilize the jars, add our dressing there and put it under a blanket or blanket until it cools.

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

1. Adjika from zucchini

Home dressing for borscht for the winter "Torchin"

I share a recipe for dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We will need:

• beets - about 2 kg4
• sweet pepper, onion - 0.5 kg each, respectively;
• garlic - 1 clove;
• tomato juice - 500 ml;
• vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
• oil (rast.) - 1 cup;
• sugar - 0.5 cups;
• salt - 3.5 teaspoons (without peas).

Optionally, you can add carrots - 0.3-0.5 kg (it turns out a more classic taste of the dressing) and one chili pepper for piquancy.

Cooking:

1. I clean the washed vegetables (it is possible even after cooking, it will go faster) and cut into fairly large pieces.
2. I twist the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. Everything should be cooked in about an hour, remove from heat.

It remains to decompose the fragrant "Torchin" into jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the jars cool down (ensure smooth cooling so that they do not burst), you can try! I am sure you will also take this recipe into service, having cooked it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borscht dressing. Add pickles - that's kneading for the pickle.

Borsch dressing with beans - an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is short and to the point - look a couple of times, and remember everything. And in winter, all that remains is to chop cabbage and potatoes. Cook rich broth and launch our products – and original soup ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is delicious and healthy in its own way. You can cook blanks at once according to several recipes and then decide which one you like the most. Enjoy your meal!

The cold is approaching, and the housewives are in a hurry to process the last vegetables from the gardens, and in stores, with the onset of cold weather, vegetable prices are creeping up. It is very convenient to stock up on some semi-finished products for the winter, with the help of which you will save your time in the cold season and prepare a delicious and quick dinner for your family.

I propose to prepare a dressing for soup for the winter without cooking. Since all the vegetables in this dressing are used raw, salt will serve as a preservative, thanks to which the dressing will stand for quite a long time. You need to add it to dishes in small quantities so as not to oversalt. I weighed all the vegetables in a peeled form. This amount is enough for 1.2 liters of refueling.

To prepare soup dressing for the winter without cooking, prepare all the vegetables on the list and salt.

Cut the tomatoes into 4 parts, remove the pulp with seeds. The pulp can be used to make a salad or twisted into juice for gravy or sauce.

Cut the thick part of the tomatoes into small cubes. bell pepper remove seeds and also cut into cubes. Peel the onion, chop and add to the tomatoes and peppers.

Peel the carrots, grate it on a coarse grater. Finely chop the parsley. Combine carrots and parsley with other vegetables.

Then add salt to the vegetables. I used a large sea ​​salt. Mix vegetables with salt and put tightly in prepared sterile jars. In the process of laying, it is necessary to drain the released liquid as much as possible. When the jars are full, a small layer of salt should also be poured on top to better preserve the dressing.

Close the jars with nylon or screw caps, put in the refrigerator for storage. Soup dressing for the winter without cooking is ready! With the onset of cold weather, use dressing as needed.

Happy preparations!

Why do we need cabbage soup with cabbage for the winter in jars? For fast food first course in the cold season. A blank for cabbage soup is also suitable for borscht or hodgepodge. And in winter, you only need to add vegetable or meat broth with pieces of meat or poultry. It turns out tasty first or the second dish and you don’t need to mess around with all these vegetables every day. You can add spicy spices or herbs to the recipe according to your own taste. In addition, pick up additional favorite vegetables, for example:

Broccoli or Brussels sprouts; green pea; root celery; zucchini or pumpkin.

And it is your preparation that will be the most delicious! Try cabbage soup with cabbage for the winter in jars. This recipe will make your everyday cooking in the kitchen easier!

Taste Info Vegetables and herbs

Ingredients

• White cabbage -1200 g;
• Carrot - 400;
• Onions - 250 g;
• Bulgarian pepper - 250 g;
• Tomatoes - 500 g;
• Green cilantro or dill - 1 bunch;
• Water - 600 ml;
• Salt - 2.5 tbsp. l.;
• Sugar sand - 1.5 tbsp. l.;
• Table vinegar 9% - 4 tbsp. l.;
• Vegetable oil - 7 tbsp. l.;
• Allspice or black peas - 4-5 pcs. (optional).

How to cook fresh cabbage soup dressing for the winter

From the very beginning we prepare vegetables. Cabbage, carrots, bell peppers and onions should be peeled and rinsed under cold water. Be sure to take out the seeds from the pepper. We use only ripe, dense and juicy fruits. The preparation for cabbage soup will turn out beautiful if you take colorful pepper- a piece of yellow and red. Remove the stem from the tomatoes. Spicy greens (cilantro, parsley, dill or rosemary) are sorted and washed in a cup of cool water. Lay out to dry on a kitchen towel.

Cut the onion in half, and then cut each half into thin half rings. Transfer to a saucepan with a thick bottom.

Bulgarian pepper cut into cubes. It is not necessary to grind so that pieces are visible in the cabbage soup. We send the pepper to the onion.

It is better to grate the carrot so that it has time to cook. But you can also cut it with a knife, only into very thin straws.

Add carrots to the saucepan and stir.

Cut the tomatoes into small slices. One tomato for 5-6 parts. Again, you can take multi-colored tomatoes - orange, lemon and red. Transfer the tomatoes to a bowl.

We fall asleep there granulated sugar, salt, allspice and black peppercorns. We introduce vegetable oil and hot water.

fresh cabbage for the recipe should be crispy and light. Thick veins are best cut. Finely chop the selected leaves. You can use special cabbage knives or an electric shredder. Then we shift the cabbage straw into the pan. We put the stove on a slow fire and close the lid. Don't stir now. Vegetables will give a lot of juice. After 5-7 minutes, when the cabbage settles, mix and simmer over low heat for 15 minutes. Mix again. Simmer another 20 minutes. The entire quenching process must take place under a closed or almost closed lid. So in vegetables there will be more vitamins and vegetable juice will not boil away until they are fully cooked. Now you can start sterilizing jars and lids in boiling water or in a hot oven.

Finely chop the greens taken for cooking and spread to stewed vegetables. Shchi with cabbage for the winter in jars will be more palatable with spicy herbs. Now let's taste the preparation. If there isn't enough salt for your taste, now is the time to add it. We also focus on taste about the readiness of cabbage. It should be soft, like in a hodgepodge. Then add vinegar and mix, without interrupting the quenching.

teaser network

After 2-3 minutes, mix the stock for cabbage soup again and turn off the heat. Immediately carefully transfer to pre-sterilized jars and immediately cover with sterilized lids. Seal tightly and flip over. Shchi with cabbage for the winter in jars is cooked!

We store jars in a cool place with a fixed temperature.

In winter, it is difficult to buy high-quality tomatoes and sweet peppers, and they are not cheap, so in the summer, when the markets are overflowing with vegetables, we definitely prepare them for future use. various salads, sauces, dressings and caviar.

For today's dressing, we need ripe tomatoes and fragrant sweet peppers. It is with them that cabbage soup becomes tasty and rich at home. After boiling meat broth (like chicken) you can add potatoes, cabbage and a serving of canned dressing. On this, the preparation of cabbage soup can be considered complete. As you can see, there is no need to mess around with carrots, tomatoes, onions and peppers.

If you yourself grow vegetables in the garden, then homemade tomato and pepper dressing is a real find, because the first courses become so fragrant that you will lick your fingers. In general, you will have to work a little in the summer in order to relax and enjoy rich and homemade cabbage soup in the winter, but this is only good!

Required products:

• 500 grams of carrots
• 1 kg tomato,
• 200 grams of sweet pepper,
• 200 grams of onion,
• 20 grams of sugar
• 40 grams of salt
• 40 grams of vegetable oil,
• 40 grams of table vinegar (9%).

How to prepare dressing for cabbage soup

Peel and rinse vegetables immediately. We peel the peel from the carrots and onions, and take out all the internal seeds from the sweet pepper. Cut the onion and pepper into small cubes, and three carrots with a grater.

Grind the tomatoes in a blender (or meat grinder) to a puree state.

Stew carrots, onions and peppers with oil, salt and sugar. We mark for 15 minutes and simmer, stirring occasionally so that the vegetables do not burn to the bottom of the dish.

Add tomato puree-juice, table vinegar to the vegetables and simmer everything together for another 15 minutes. Stir occasionally with a spoon so that the vegetables at the bottom do not burn.

We put the finished dressing in sterile washed and steamed jars.

We cork with lids and put under the "fur coat". “Shuba” is an ordinary warm blanket or blanket, under which the rolls cool down slowly, undergo additional sterilization, which means they will be stored without problems in the winter.

When the cans of cabbage soup dressing are completely cool, we send them to a place of honor in the pantry. In winter, we add it to cabbage soup or just eat it with fresh toast, spreading it with a spoon like caviar. Bon Appetite!