I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan.

Ingredients:

Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

Everything needs to be cut into strips and cubes. I pass the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), and I cut the pepper into strips. I cut tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.

I put it in regular ones plastic bags and twist the “sausages” (it’s more convenient to then break off as many as you need). This year I froze it in lunch bags, they are small - 15X20, just enough to fill the dish for 1 or 2 times. Can also be frozen in plastic containers, but then it’s not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.

IMPORTANT! I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas.

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and chop vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

It's simple and fast preparation with sweet pepper. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

Sweet pepper – 3 kg;
garlic – 0.5 kg;
hot red pepper – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 tbsp.

Preparation:

Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic peel to come off well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover nylon covers.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing just a storehouse of vitamins and others useful elements during the cold period of time. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

Carrots – 0.5 kg;
onions – 0.5 kg;
Bell pepper– 0.3 kg;
tomatoes – 0.25 kg;
vegetable oil – 200 ml;
salt – 1 tsp.

Preparation:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then ready onions transfer to a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use for preparation of preparations iodized salt. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in microwave oven. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Close the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have cooled completely, they can be moved to the basement, cellar or closet.

Read also: French onion soup: classic recipe and other options

Dressing for carrot and onion soup

This filling is ideal for chicken soup with noodles. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

Carrots – 1 kg;
onion – 0.5 kg;
vinegar 9% – 2 tbsp. l.;
black peppercorns – 3-4 peas;
bay leaf – 2 leaves;
salt to taste.

Preparation:

Wash and chop the vegetables. Cut the onion into small cubes and grate the carrots fine grater. Then simmer over low heat for 30 minutes, adding a few tablespoons of water to the pan. Add spices and add vinegar at the very end.

Interesting to know! To cut onions without tears, you need to place them in a bowl for 10 minutes before cutting. freezer. Then volatile substances will not be released as actively.

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

Tomatoes – 0.5 kg;
carrots – 0.5 kg;
bell pepper– 0.5 kg;
onion – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 kg.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up without special effort will be removed. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their properties better and longer. useful material and vitamins.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

Parsley root – 2 pcs.;
parsley – 200 g;
celery root – 2 pcs.;
celery greens – 200 g;
red hot peppers- 1 PC.;
bell pepper – 2 kg;
carrots – 0.5 kg;
garlic – 150 g;
vinegar – 100 ml;
salt – 2 tbsp. l.

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

Good to know! It will be easier to clean vegetables from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Expand ready-made dressing and roll up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

The borscht dressing is well infused in jars and gives the dish rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Buckwheat soup with chicken - 5 simple recipes

Required Products:

Beetroot – 2 kg;
green tomatoes – 0.7 kg;
onion – 0.3 kg;
cabbage – 0.5 kg;
garlic – 50 g;
vinegar – 100 ml;
black ground pepper– 1 tsp;
sunflower oil– 100 ml;
sugar – 100 g;
salt – 2 tbsp. l.;
water – 0.5 tbsp.

Preparation:

Peel the raw beets and grate them on a coarse grater. Cut green tomatoes into small slices. Chop the cabbage and chop the onion.

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.

Required Products:

tomatoes – 4 kg;
bell pepper – 1 kg;
onion – 1 kg;
beans – 1 kg;
sugar – 0.5 kg;
sunflower oil – 0.5 l.;
tomato paste – 2 tbsp. l.;
salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until full readiness. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and tomatoes. Add salt, sugar and sunflower oil to the vegetables. Place on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add the boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and sealed. Next, you need to turn them upside down and leave until the jars cool down. Then move to a cool place.

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. There is no need to boil, stew or fry anything in advance for the preparation, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

FREEZING FOR THE WINTER: GORGEOUS FITTING FOR SOUPS AND PREPARATIONS FOR YOUR FAVORITE DISHES! I make this freezing every summer and fall. I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan. For the dressing we will need: Ingredients: Onions - 1 kg Carrots - 1 kg Bell peppers (preferably different colors) - 1 kg Tomatoes - 1 kg Lots of greens, I usually put parsley and dill. I freeze the rest of the greens separately. Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste. Everything needs to be cut into strips and cubes. I put the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), and I cut the pepper into strips. I cut the tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything. I put them in regular plastic bags and roll them into “sausages” (it’s more convenient to then break off as many as you need). This year I froze it in lunch bags, they are small - 15X20, just enough to fill the dish for 1 or 2 times. You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer. IMPORTANT! I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if it’s the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas. I also make greens separately and just freeze them in sausage bags. I cut it, put it in a bag and put it in the freezer, then this “sausage” will easily break apart if necessary. BORSCH DRESSING To prepare the preparation for borscht, you need to take beets, carrots, celery, parsley and parsnips, onions, tomatoes. Wash the root vegetables thoroughly, clean them, chop them into strips or three on a coarse grater. Cut the peeled onion into small cubes. We make a cross-shaped cut on the top of the tomato and scald it with boiling water. Remove the skin and cut into large cubes. Mix everything well, put it into portioned bags and freeze. GREEN cabbage soup We sort out the young greens of spinach, sorrel and nettle, remove the rough parts, rinse thoroughly in two or three waters, rinse under running water, and dry on a towel. Divide into piles for one serving, taking equal amounts of each type of greenery. We tie each portion with thread. Place them in a wide container in one layer and freeze. Place the frozen portions in bags, tie them and store them in the freezer. VEGETABLES FOR STAW Ingredients for frozen stew Stew mixture can consist of: various vegetables. The main components can be: zucchini; eggplant; sweet or bell pepper; tomato; carrot; green beans; cauliflower; green pea; corn; greenery. Here you can act independently, changing the quantity and composition of vegetables. Now let's talk about preparing each vegetable separately. Zucchini Young zucchini, without formed grains, do not need to be peeled before freezing. Large specimens are peeled, the insides with seeds are removed, and then chopped. Can be used for stew raw zucchini or blanched for 3 minutes in boiling water. If you follow all the rules, then the second option is preferable. Eggplant You should not peel the eggplants, but it will be necessary to get rid of the bitterness. To do this, eggplants cut into rings or plates are generously sprinkled with salt and left in this form for 30 minutes so that the bitter juice comes out. Then the eggplants are washed in water and cut into cubes. Just like zucchini, eggplants can be frozen, either raw or blanched. Blanch the eggplants for about 4 minutes and then cool quickly. Sweet bell pepper The pepper for this preparation is simply washed and cut into strips or slices, depending on your preference. The color of the pepper in the stew does not matter. Tomato Tomato for vegetable stew is cut into large slices. It is better if the skin is removed from the tomato first. To do this, make a cross-shaped cut at the base of the stalk and dip the tomato in boiling water for a few seconds. After this manipulation, the skin can be easily removed. Carrots Carrots are thoroughly washed, the thin skin is peeled, and then cut into wheels, cubes or strips. To ensure that carrots retain their color and shape, it is best to blanch them for 5 minutes in boiling water. Although it is possible to use raw carrots for freezing stews. Green beans The stalk of the green bean is cut off, and the pod itself is cut into pieces 3–4 centimeters long. Then the beans must be boiled in boiling water for 5 minutes. Cauliflower Cauliflower is separated into inflorescences. Then you need to soak the vegetable in salt water for 30 minutes so that all the small insects that have taken a liking to the curly head come out. Before freezing cauliflower should be blanched for 3 minutes in boiling water. Green peas Green peas can be used as in pod form, so in the form of grains. But both options should first be kept in boiling water for 4 minutes. Corn Corn can be blanched directly on the cob, or by first separating the grains. The procedure of immersing a vegetable in boiling water takes 4 minutes. After this, the corn should be cooled in ice water. You can use any greens to freeze the stew. It could be onions, parsley, dill, basil or other herb. The greens should be chopped with a knife and added to the preparation. The most cost-effective way is to freeze vegetables in a bag or container without pre-freezing. To do this, put the chopped vegetables into a large container and mix thoroughly. ATTENTION! Under no circumstances should you salt vegetables! Otherwise, the vegetables will give juice, which is not advisable for freezing. The vegetable mixture is laid out in portions, at a time, into the prepared container. They are sealed and placed in the freezer for storage. Delicious preparations to you!

When it comes to preparing soups or borscht, it is much faster to prepare them if you have a vegetable dressing stocked up ahead of time. There are a lot of recipes for dressings, because you can vary the composition of ingredients, cooking technology, choice of spices, and, of course, you should always be guided by your personal tastes.

IN Lately Frozen foods are becoming increasingly popular. They are easy to prepare, just process essential vegetables, put in special bags and put in the freezer. Preparing dishes using such preparations is also extremely easy and simple. You don’t need to spend a lot of time cleaning and cutting vegetables; you just need to add frozen dressing to soup or meat and you have a ready-made lunch.

Of the many recipes for dressings, this one can be said to be universal, because it can be used to prepare absolutely any dish. For example, let’s cook soup. Ready meat broth add diced potatoes, cook for 10 minutes, then add frozen dressing to taste, vermicelli and cook for another 5-7 minutes until fully cooked. It turns out simple and very tasty, since frozen vegetables and herbs retain their aroma, we can feel fresh taste summer.

In addition, this dressing can be added to goulash, or to stewed cabbage. It can be added to vegetable stew, but in this case we will fry our frozen vegetables in small quantity vegetable oil until light color. The most important condition, no matter how we use the soup dressing, is that it should never be defrosted! Either in a saucepan or on a frying pan, we put vegetables straight from the freezer. Only in this case can we preserve the taste and nutrients of frozen vegetables.

— onion- 4 things.,

– juicy carrots – 4 pcs.,

- red bell pepper - 1-2 pcs.,

- dill greens - 1 bunch.

Wash and peel the onions and carrots.

Cut out the stem of the washed pepper and select the seeds.

Finely chop the onion with a knife.

Grate the carrots or chop them using a food processor.

Cut the red bell pepper into thin strips.

We wash a bunch of fresh dill in running water, then dry it and finely chop it.

Mix all vegetables and herbs.

Then we put it in special zip-lock freezer bags. Or we use plastic containers.

Now there are many ways to make life easier for housewives in the kitchen. One of them is to freeze a set of vegetables. True, without beets, there are a lot of them in winter too fresh. You need to grind the tomatoes, garlic, bell peppers and herbs, pour into molds and put in the freezer. We simply throw such wonderful preparations into the fryer in winter and you have borscht with aromas fresh vegetables, no tomato paste, everything healthy and natural. You can add these frozen foods to stews, stews, pasta sauces, wherever you want.

For cooking frozen borscht dressing we will need – 5 hours, number of servings – 10.

Ingredients:

ripe tomatoes – 600 grams
sweet and hot pepper – 150 grams
ginger root – 20 grams
garlic – 2 cloves
green dill – 1 bunch.

How to prepare borscht dressing: recipe

To freeze vegetables for the winter, you definitely need tomatoes, because what would borscht be without them? There is no need to add tomato paste in winter; fresh tomatoes are much healthier. For the dressing to be tasty, you need to find large and ripe tomatoes, so that there is a lot of juice. I added sweet and bitter bell peppers, you see for yourself, if you don’t like it spicy, just add one bell pepper.

All vegetables need to be washed, maybe in one bowl. Trim the stems of the tomatoes, remove the seeds from the peppers, and also peel the celery root and garlic. You will need to grind the vegetables to make it more convenient, cut the tomatoes into four parts, peppers and celery root, just into large pieces.

You can grind everything through a meat grinder or using a blender. First, chop the celery root, garlic, pepper and dill, which takes longer to grind. From the greens, you can add whatever you like - basil, parsley, young garlic.

All the solids have been ground, now pour the contents of the bowl into a large bowl and add the tomatoes. In a couple of seconds they will become a tomato mass.

Pour it into a bowl, mix everything until smooth. You can add salt right away, but it stores better without salt.

Molds for such a workpiece may be different. Simple disposable cups, ice molds, cupcake molds. I find it convenient to lay out vegetable preparation exactly in round muffin tins. Just one shape, about a tablespoon tomato dressing for borscht. Spread the vegetable mixture evenly among all the molds.