Borscht, cabbage soup, kharcho

Borsch, cabbage soup, kharcho. Recipes for soup dressings for the winter

Borscht, cabbage soup and kharcho prepared in jars will make life easier for students, bachelors and busy housewives.

For the winter, you can stock up not only lecho or pickles - soup dressings in jars will make life easier and diversify your diet. We offer several recipes that can be a real salvation for students and those who do not like to stand at the stove.

Borscht "Mom's Satisfaction"

2 kg of cabbage, 1 kg of burgundy tomatoes, 10 onions, 10 red peppers, 1 kg of beets, 600 g of carrots, 10 tsp. salt, 1 tbsp. l. sugar, 1 glass of vegetable oil, 1 glass of vinegar 9%, 8 black peppercorns, 4 bay leaves.

Grate the carrots and beets and simmer for 20 minutes with a small amount of oil. Chop other vegetables and mix with carrot-beetroot mixture and spices. Add oil and simmer for 1 hour. Place the hot borscht into jars, roll up and turn over. Cover tightly with a blanket. In winter, just add ready-made dressing from a jar to the broth with potatoes and the first dish is ready.

Borsch “Smachny”

1 kg of beets, 1 kg of cabbage, 1 kg of tomatoes, 0.5 kg of carrots, 300 g of onions, 50 g of garlic, 200 g of parsley, bell pepper in any quantity to taste.

Filling: water – 5 glasses, sugar – 6 tbsp. l., salt - 5 tbsp. l., tomato paste – 300 g (you can do without it).

Boil the beets for 40 minutes, boil the carrots for 25 minutes. Let cool and grate on a large grater. Chop cabbage, onions, garlic, tomatoes, peppers, herbs and mix. Add the filling, bring to a boil and cook for 5-10 minutes. At the end of cooking, add carrots and beets. Place the mixture into hot jars (0.5 l). Place 3 peppercorns, 1 bay leaf and 1 teaspoon of 9% vinegar on the bottom of each jar in advance. Roll up the jars and cover tightly with a blanket until cool.

Borscht without cabbage

1.5 kg of beets, 1 kg of carrots, 1 kg of reddish sweet pepper, 1 pod of hot pepper, 1.5 kg of tomatoes, 1 glass of vegetable oil, 1 bay leaf, salt to taste.

Grate the beets and carrots. Peel the peppers from seeds and, together with the tomatoes, pass through a meat grinder. Simmer beets and carrots in vegetable oil for 15 minutes. Then add all the other vegetables, bay leaf, salt to taste, and simmer for 1 hour. Place in jars and seal with tin lids.

No-cook soup dressing

1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, 300 g of sweet pepper, 300 g of dill, 300 g of parsley, 300 g of celery, 800 g of salt.

Wash vegetables and herbs thoroughly, dry and chop finely. Grate the carrots on a large grater. Mix everything, add salt and put into jars. Cover the jars with parchment paper and seal. Keep refrigerated. When using in soups, do not add salt.

Solyanka with mushrooms

3 kg of mushrooms, 3 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 1 glass of vegetable oil, 1 tbsp. l. vinegar 70%, 3 tbsp. l. salt, 0.5 cups sugar, allspice and black pepper, bay leaf, cloves.

Boil mushrooms, cabbage, tomatoes, cut onions, grate carrots. Mix everything and cook, stirring, for 3 hours. Place in sterilized jars and seal.

Dressing for pea soup

2 kg of peas, 1 kg of carrots, 1 kg of onions, 2 kg of sweet peppers, 3.5 l. tomato juice, 1 tbsp sugar, 0.5 liters of vegetable oil, 4 tbsp. l. salt.

Boil the peas until tender, fry the carrots and onions in oil. Separately fry the sweet peppers in vegetable oil. Mix everything with tomato juice, add salt and sugar. Cook for 40 minutes, add 0.5 tsp at the end. 70% vinegar essence. Place in sterilized jars and seal.

Preparation for kharcho soup

2 kg of tomatoes, 200 g of plums (according to sour varieties), 0.5 kg of onion, 1 pod of hot pepper, 120 g of walnuts, 2 medium-sized garlic heads, 20 g of suneli hops, cilantro or parsley 2 bunches, 0. 5 cups sunflower oil, 50 g sugar, 30 g salt, 3 tbsp. l. table vinegar, 6-10 peas of aromatic pepper, 4 bay leaves.

Remove the skins from the tomatoes, having previously scalded the fruits with boiling water. Grind the peeled tomatoes in a blender or pass through a meat grinder. Chop the onions, fry together with crushed hot pepper and suneli hops in vegetable oil in a frying pan until golden brown. Remove the pit from the plums, boil the pulp for 10 minutes and grind through a sieve. Fry the nut kernels in a dry frying pan for 10 minutes, then grind them in a blender. Combine the tomato and plum mass in a saucepan, add the fried onions and peppers and simmer over moderate heat, stirring frequently until thickened. Add nuts, chopped fresh cilantro or parsley, chopped garlic, sugar and salt, also peppercorns and bay leaves. Cook the stock for another 15 minutes. Add vinegar. Place in sterile jars, turn them over and cover with a blanket until completely cool.

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The best recipes for soup dressing for the winter

In winter, it is difficult to purchase vegetables of good quality and at an affordable price. That’s why housewives preserve their favorite foods.

But you can not only prepare any ingredient separately, but also create a true assortment of vegetables, which will become the basis for the soup and will significantly speed up and facilitate the process of preparing the first course.

Winter dressing for first courses without cooking

A tasty, natural, homemade soup dressing for the winter without cooking with herbs and vegetables will add taste and smell to first courses and will become a candidate for dry seasonings, bouillon cubes consisting of dyes and preservatives. With all this, such preparation is a real storehouse of vitamins, because it is made without heat treatment, thereby preserving all the usefulness of the ingredients. For production you will need:

Onion – 150 g
Carrots – 260 g
Garlic – 10 cloves.
Celery trunks – 140 g
Basil – 15 g
Parsley – 30 g
Salt – 90 g

Attention! Basil greens can be replaced with cilantro, dill or other fragrant herbs.

For long winter evenings...

Peel the onion, rinse, cut into small cubes.
Peel the garlic cloves, cut in half, remove the center and tails.
Peel the skin from the carrots, rinse the root vegetable, and chop into squares.
Rinse the celery trunks and cut them as finely as possible.
Pour water over the parsley and basil, shake and tear into large pieces with your hands.
Place all prepared ingredients (except onion) into a blender bowl and grind. Add salt and onion to the container, grind the dressing ingredients again.
Transfer the resulting mass into clean, dry jars and cover with lids. Store the workpiece in a cool place.

Dressing for pearl barley soup

Using this recipe for soup dressing for the winter, preparing the first dish will take only 15 minutes, because you only need to boil the broth and potatoes.

Cucumbers (fresh or pickled) – 1.5 kg
Tomatoes – 0.8 kg
Onions, carrots – 0.5 kg each
Pearl barley – 0.25 kg
Salt – 1 tbsp.
Sugar – 2 tbsp.
Vinegar, water, sunflower oil - ¼ tbsp.

Refill making method:

Soak pearl barley in warm water for 2-3 hours, or overnight (that is, in the dark) . Then wash the pearl barley, placing it in a colander under running water. Pour the component into a saucepan, add a small amount of water and cook until tender.
Wash the cucumbers, trim on both sides, chop into cubes.
Separate the tomatoes from the skin by first placing them in boiling water for 2 minutes, and then in cool water for the same time. Grate the vegetable or mince it.
Peel the onions and carrots, rinse and chop into cubes.
Pour cooked vegetables, boiled porridge into a thick-bottomed bowl, add oil, water, add salt and sugar. Stir the mixture and boil for 20 minutes.
After the designated time has passed, stir vinegar into the pan and simmer the dressing for another 10 minutes with the lid closed, stirring occasionally.
Place the hot mixture into sterilized jars and seal. Turn the jars upside down, cover them well with a blanket and leave them in this position for a day.

Store the dressing in a cool place: pantry, cellar.

Dressing for kharcho

For those who love kharcho, the proposed vegetable dressing for the winter will be a true find. By adding just a couple of spoons of the preparation to the broth, we get a rich, fragrant and simply cool soup.

Tomatoes – 1 kg
Cherry plum – 150 g
Sunflower oil – 50 ml
Onion – 200 g
Reddish pepper – 1 pc.
Spices (hops-suneli, coriander, basil, barberry) - 0.5 tsp each.
Walnut kernels - 50 g
Garlic – 50 g
Parsley, cilantro - 1 bunch.
Rice – 30 g
Sugar – 1 tbsp.
Salt – 0.5 tbsp.
Vinegar – 1.5 tbsp.

Rinse the peeled onion and cut into cubes. Fry the ingredient until golden brown in vegetable oil, adding capsicum slices and khmeli-suneli spices to the pan.
Pass peeled tomatoes through a meat grinder or blend with a blender.
Place the cherry plum in boiling water for 5 minutes. Remove the skin from the product and remove the seeds. Grind the plums in the same way as the tomatoes.
Fry the walnut kernels in a dry frying pan for 2-3 minutes, stirring, or bake in the microwave. Then grind the nuts with a pestle until they become crumbs.
Mix plum puree with tomato mass and fried onions. Boil the mixture for 60 minutes over low heat.

Attention! You can use a multicooker for production by setting the “Stewing” mode.

At the end of cooking, add garlic, salt, sweet sand, spices, nuts, chopped herbs and well-washed rice to the vegetables. Stir the dressing and cook for another 15 minutes.
Pour vinegar into the mixture and steam the mixture for 5 minutes with the lid closed.
Pack the dressing into sterile jars and seal with lids.

Vegetable soup dressing

Another universal dressing for winter first courses made from vegetables will delight you with its simple preparation and unsurpassed taste.

Onions, carrots – 1 kg each
Tomatoes – 200 g
Sweet pepper – 600 g
Sunflower oil – 6 tbsp.
Salt – 2 tsp.

Attention! All components of the dressing must be fried in a separate frying pan, because the cooking time for each product is different. Then mix the ingredients and simmer together.

Wash the carrots, peel and grate.
Remove the seeds and stems from the sweet pepper, rinse and cut into cubes.
Fry the peppers in a frying pan, adding a little sunflower oil, for 10 minutes. Fry the carrots separately for no more than 7 minutes.

Recipe for pea soup for the winter in jars

By preparing a base for pea soup for the winter, you can greatly facilitate the preparation of the first dish.

Peas – 4 kg
Carrots – 2 kg
Onion – 1 kg
Sweet pepper – 3 kg
Tomatoes – 7.5 kg
Sunflower oil – 1 l
Sugar – 400 g
Salt – 8 tbsp.
Vinegar essence – 1 tsp.

Soak the peas for several hours beforehand (preferably overnight (that is, in the dark) ). Wash and cook until tender for 1.5 hours.
Chop the peeled onion and carrot into cubes. Saute vegetables in a frying pan in vegetable oil for 15 minutes, pour into a saucepan with a thick bottom.
Add diced or stripped peppers into the frying pan and add sunflower oil. Fry the vegetables until tender, pour into the pan with the remaining ingredients.
Squeeze the juice from the tomatoes and pour into a saucepan.
Stir salt, sugar, and boiled peas into a container. Steam the mixture for 40 minutes under a closed lid over low heat, stirring occasionally.
At the end of cooking, pour vinegar essence into the preparation.
Place the hot mixture into sterile jars, seal with disinfected lids and wrap for self-sterilization. Throw the canned food upside down until it cools completely.

Attention! In a similar way, you can prepare bean soup for the winter.

The most common soup dressing

To make a very ordinary but tasty dressing you will need:

Carrots – 2 kg
Parsley root – 1 kg
Parsley – 2 bunches
Sweet pepper – 1 kg
Salt – 2 cups.

The procedure for preparing soup dressing is as follows:

Peel and rinse the carrots and parsley root. Cut the ingredients into strips.
Peel the peppers from seeds, cut off the stalks, and chop the vegetables in the same way as carrots.
Rinse the greens, dry and chop.
Combine all ingredients in a bowl and mix with salt.
Transfer the dressing into dry, unstained jars and sprinkle salt on top. Seal the glass container hermetically and transfer to a cool space.

Soup dressings: three best recipes

Vegetable preparations are good as appetizers and in the form of salads. I propose to deviate a little from the topic and prepare several jars of dressings for borscht, cabbage soup and pickle.

1. Dressing for pickle sauce

Ingredients

0.5 kg carrots;
0.5 kg of onions;
1.5 kg of 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.

Manufacturing

1. Cut the cucumbers into long strips, then into pieces.

2. Grate the carrots. Cut the onion into half rings. Boil rice or pearl barley until half cooked.

3. Place cooked vegetables and rice in a saucepan. Add vegetable oil, tomato paste, sugar and salt.

4. Stir and simmer over low heat for about 30 minutes.

5. Pour in vinegar and boil the dressing. Sterilize jars.

6. Fill the jars with dressing and roll up. Cool jars to room temperature. Store in a cool place.
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Dressing for borscht for the winter

Ingredients

4 kg beets;
2 kg of tomatoes;
2.5 kg of 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.

Manufacturing

1. Grate the beets on a small 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. Mix 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 jars with sterile lids, turn them upside down and wrap them in a blanket.

15. Store the cooled jars in a cold space.

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

Soups that are not uncommon 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.

Dressing for cabbage soup

Ingredients

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

Manufacturing

1. Chop the cabbage into narrow strips.

2. Cut the tomatoes into cubes.

3. Peel and chop the onions. Grate the carrots on a medium grater. Combine vegetables in a saucepan.

4. Salt and season with sugar. Pour in vegetable oil.

5. Place the pan with the dressing on the stove. Simmer the dressing for about 35 minutes.

6. Pour vinegar into the dressing, add seasonings and stir.

7. Boil the dressing and put it in sterilized jars.

8. 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. What comes out is actually ready-made soup. Just add water!

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Seasonings for soups for the winter

We have prepared for you the best recipes for preparing soup dressings for the winter in jars with step-by-step photos and detailed instructions. Saving summer for winter is so easy!

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Recipes for winter soup dressings, 17 pcs. in the collection

Ingredients

Tomatoes – 750 g

Sweet pepper – 250 g

Onion – 250 g

Sunflower oil – 250 g

Table vinegar – 100 g

Dill umbrellas – 3 pcs.

Parsley – 1 bunch

Ingredients

Rice or barley – 100-150 g

Fresh cucumbers – 1.5-2 kg

Onions – 3 heads

Tomatoes (super ripe) – 1 kg

Table salt - to taste

Dark pepper - to taste

Sunflower oil – 0.5 cup

Acetic acid – 1/2 tsp.

Ingredients

Bell pepper – 1 kg

Onions – 300 g

Parsley – 200 g

Fill:

Tomato paste (optional) – 300 g

Additionally:

Dark peppercorns

Ingredients

Tomatoes – 150 g

Sweet pepper – 150 g

Vegetable oil – 30 ml

Greens – 1 bunch

Garlic – 4 cloves

Bay leaf – 2 pcs.

Ingredients

Tomatoes – 300 g

Bell pepper – 320 g

Onion – 250 g

Parsley – 1 bunch

Sea salt – 160 g

Ingredients

Bell pepper – 1 kg

Onions – 1 kg

Hot pepper - half a pod

Tomato paste – 750 ml

Sunflower oil – 0.5 l

Vinegar 9% – 10 tbsp.

Ingredients

Onion – 500 g

Bell pepper – 300 g

Olive oil – 3 tbsp.

Ingredients

Green onions – 4-5 stalks

Greenish garlic – 2-3 stalks

Beet tops – 5-7 leaves

Greens - to taste

Ingredients

Sorrel – 1-2 bunches (30-40 g)

Dill – 1-2 bunches (20-30 g)

Parsley – 1-2 bunches (20-30 g)

Ingredients

Hard tomatoes – 500 g

Onions – 2 heads

Garlic – 1/2 head

Vegetable oil – 50 ml

Chili pepper - a pinch

Ingredients

Celery – 2 roots along with herbs

Parsley - 2-3 medium-sized roots along with herbs

Bell pepper – 2 kg

Hot pepper – 1 pc.

Parsley and celery – 200 g

Ingredients

Beets – 3-4 pcs. (average)

Carrots – 2-3 pcs. (average)

Onions – 1-2 pcs. (big)

Bell pepper – 1 pc.

Tomatoes – 2-3 pcs. average

Vegetable oil – 100 ml

Garlic – 0.5 heads

Water – 0.5 cups

Ingredients

Bell pepper – 1.5 kg

Tomatoes – 1.5 kg

Ingredients

White cabbage – 200 g

Onion – 100 g

Tomatoes – 800 g

Sweet pepper – 400 g

Dried beans – 300 g

Vegetable oil – 50 ml

Ingredients

Dried peas – 200 g

Bell pepper – 300 g

Onion – 200 g

Flavored peppercorns – 8-10 pcs.

For frying:

Vegetable oil – 4-5 tbsp.

Ingredients

Onion – 250 g

Chili pepper – 1/2 pod

Peeled walnuts – 70 g

Dark peppercorns – 8 pcs.

Bay leaf – 2 pcs.

Garlic – 6 cloves

Khmeli-suneli – 1 tbsp.

Vegetable oil – 100 ml

Fresh parsley – 40 g

For frying:

Vegetable oil – 4 tbsp.

Ingredients

Tomatoes – 400 g

Pearl barley – 130 g

Onion – 200 g

White cabbage – 200 g

Vegetable oil – 100 ml

Dark peppercorns – 6-8 pcs.

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