Vegetable dressing for soup for the winter: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are many ways to make the first dish more fragrant and tastier. The simplest of them is soup dressing.

What is the best seasoning for soups?

Any soup is not just a mixture of products boiled in a large amount of water. Cooking it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product separately, but also to take into account their mutual influence on each other. What chefs do not use to improve the taste of the finished dish! But the best option is a pre-prepared dressing for soup. One has only to add it to the pan in the last minutes of cooking, and you can be calm for the end result. All gas stations are usually divided into two categories:

1. Those that are made during cooking at the same time as the dish itself.

2. Mixes prepared for the future.

Any housewife will agree that the second option is undoubtedly more preferable. Firstly, it allows you to use seasonal products at any time of the year. Secondly, soup dressing significantly reduces the time it takes to cook it. One has only to open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

To always have the right ingredients for a particular dish on hand, they must be prepared in advance and then sent for storage. This can be done in many ways: dry, freeze or canned. Soup dressing in this case is no exception. Many use, for example, frozen herbs, dried spices or various sauces. All of them are in their own way dressings for first courses. With them, any soup or borsch is not just a decoction, but a real feast of taste. Such additives usually include those products without which a hot dish is simply impossible to imagine. This refers to onions, greens and some vegetables such as carrots, sweet peppers or tomatoes. One has only to collect these products together in a certain ratio, grind, pack in plastic bags and put in the freezer. At the right time, all that remains is to open the package, process the semi-finished product and add it to the boiling main composition.

Frozen flavors

Almost always at the last stage of cooking, it is customary to add vegetables and herbs to soups. Sometimes they are pre-passer, but this is not at all necessary. The only difficulty is that these products are seasonal, and sometimes it is quite difficult to find them in the cold season. This is where blanks are needed. Soup dressing for the winter can be prepared with the good old s alting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onion, s alt and carrots, as well as 300 grams of freshparsley, dill and bell pepper.

Everything is done very simply:

1. All food must be washed.
2. Then they should be cut with a knife, and chop the carrots using a coarse grater.
3. Add s alt and mix well.
4. Place the mass in a container or jar, cover and refrigerate.

This soup dressing for the winter will be a real find on cold days. When it's cold outside, it's nice to see a plate on the table, for example, with steaming fragrant borscht.

A matter of taste

Cooking soup is a complex process that takes time and effort. To simplify the procedure, housewives usually use such a standard preparation as soup dressing for the winter. Her recipes can be very different. For example, a simplified version consists of a minimum number of components per kilogram of s alt, there is a bunch of parsley, as well as 3 kilograms of onions and carrots.

No good soup can do without these products. In order not to run around shopping later, you can do everything in advance:

1. Peel the carrots and peel the onions.
2. After that, chop the products. They should be the shape they are used to seeing in a saucepan.
3. Sprinkle everything with s alt. In this case, it will be not only an additive, but also a necessary preservative.
4. Then put the mixture into prepared jars with screw caps. They are very convenient for repeated use.

Here it isSoup dressing ready for the winter. Everyone can have their own recipes. For example, you can change the ratio of vegetables or even expand the list.

Juicy Supplement

The most commonly used vegetable dressing for soup for the winter. It is prepared from those products that are difficult to do without. Freezing and s alting is, of course, a convenient option. But then the vegetables still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. To do this, take:

one kilogram each of sweet peppers, carrots and onions, a tablespoon of s alt, vegetable oil, 3 tomatoes and the same number of garlic cloves.

Everything needs to be done as follows:

1. Wash vegetables.
2. After that, they must be cut: onion and pepper pulp - into cubes, carrots - into strips (you can just grate), and tomatoes - into pieces, previously peeled. Garlic is better to skip through the press.
3. Fry carrots and onions first in separate pans, and then transfer to a deep pan.
4. Add pepper and tomatoes there too. Bring the mass to a boil and simmer for 30 minutes.
5. Add s alt and garlic and continue to cook for another ten minutes.

After that, vegetable dressing for soup for the winter will be completely ready. It remains only to pack and roll up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

Quick Soup

Blanks can be both universal andand provided for a particular case. The recipe for soup dressing depends on what exactly the hostess is planning to do. If you add a little cabbage to already known products, you can get a great addition to cabbage soup. For this option, you need to have one and a half kilograms of carrots, allspice, onions, s alt, half a kilogram of cabbage and tomatoes, s alt and peppercorns.

Cooking method:

1. Chop the washed vegetables thoroughly. First, chop the cabbage and carrots with a grater. Then fry them a little in vegetable oil.
2. Cut the tomatoes and onions into cubes and also send to the pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the remaining ingredients and heat the mixture for another 5-7 minutes.
5. Put the hot mass into jars and roll up.

At the right time, all that remains is to boil water and lightly boil chopped potatoes in it. The gas station will do the rest.

Delicious borscht

Everyone is used to the fact that dressing is just an addition. But it is not so. A fragrant mixture, for example, can be a real base for a good borscht. Here you need a special dressing for the soup for the winter. With a photo, it will be more convenient and visual to prepare it. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onion and sweet pepper, the same amount of vegetable oil, a tablespoon of s alt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. You can add some greenery if you like.(dill and parsley).

You need to prepare such a mixture gradually:

1. It is better to use a grater for chopping beets. The remaining vegetables can be optionally chopped or ground using a meat grinder. To save energy, some use a blender.
2. All products except for garlic, collect in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
3. Squeeze the garlic into the mixture and leave the pot on the stove for another 10 minutes.
4. Spread the hot mass into pre-sterilized jars and roll up.

This amount of products should make two and a half liters of dressing.

Magic tomatoes

Many dishes such as borscht, bean soup and cabbage soup are prepared with tomato sauce. This is a kind of special dressing for tomato soup. Making it is easy. You just need to try not to violate the existing proportions: for 2 kilograms of tomatoes, take 3 hot peppers, 20 cloves of garlic, one and a half tablespoons of s alt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of making the sauce takes very little time:

1. First, you need to twist the peppers, garlic and tomatoes in a blender.
2. Then the mixture must be s alted, pour it into a saucepan and put on fire.
3. Boil the mass until it is half as much. It all depends on the desired thickness of the sauce.
4. Add the rest of the ingredients and mix well.
5. Pour the hot mixture intoprepared dishes and seal.

You can store such a blank in any cool place. Moreover, it can be useful not only for soup. This sauce also goes well with fried potatoes, pasta or meat.