Self-cooked soup dressing is one piece of benefits. In winter, you do not have to waste time chopping vegetables and, most importantly, it will be possible to preserve healthy products, which means that in the cold season there will be no need to buy fruits stuffed with nitrates.
Harvesting vegetables for the winter
In summer and autumn, vegetables are much cheaper than in the cold season, and there are much more vitamins in them. Therefore, harvesting fruits for the winter is a useful idea that will appeal to every pragmatic housewife.
Soup dressing without boiling
Soup dressing takes about 40 minutes to prepare. It is so delicious that some people eat it spread on bread.
Ingredients:
- 3 kg of bell pepper;
- 500 g of garlic;
- 100 g hot pepper;
- 300 g parsley;
- 100 g of salt.
Cooking instructions
- Rinse thoroughly Bulgarian, hot peppers, parsley.
- Remove the seeds from the bell peppers.
- Place the garlic in the microwave for 15 seconds. This will speed up the removal of the husk. Peel the garlic.
- Pass all products through a meat grinder, or grind in a blender.
- Add salt to the vegetable mass, mix.
- Sterilize banks. Spread the dressing in them. Close with nylon caps.
It is better to store such a blank in the refrigerator, but it also works well in a cool room.
Vegetable dressing for the winter
It is an easy-to-prepare dressing with excellent taste. The soup, after adding it, becomes fragrant and begins to smell in summer.
Ingredients:
- 500 g carrots;
- 500 g of onions;
- 300 g bell pepper;
- 300 g of tomatoes;
- 200 ml of sunflower oil;
- 3 tsp rock salt.
Cooking instructions
- Wash tomatoes, peppers, carrots.
- Remove the heart and seeds from the bell pepper. Cut the stalks of the tomato.
- Peel the onions. Chop finely.
- Fry the onions in a pan until golden brown. Transfer it to a saucepan.
- Grate the carrots. Fry until tender in a pan. Send to onion in a saucepan.
- Cut the peppers into cubes. Brown it in a frying pan. Transfer to a saucepan.
- Cut the tomatoes into cubes and immediately place in the saucepan.
- Stir vegetables in a saucepan, add salt. Simmer covered for 15 minutes.
- Sterilize jars and lids. Put the workpiece in them, tamping with a spoon. Roll up. Put the jars upside down, cover with a blanket until they cool completely.
Carrot and onion dressing
This dressing is well suited for making borscht and many other soups.
Ingredients:
- 1 kg of carrots;
- 500 g of onions;
- 5 black peppercorns;
- 2 bay leaves;
- 2 tbsp. l. acetic acid 9%.
Cooking instructions
- Wash carrots, peel, chop with a fine grater.
- Cut the onions into small cubes.
- Simmer vegetables for 30 minutes. Add 2 tablespoons of water and spices. At the end of the cooking process, pour in the vinegar.
- Place the workpiece in carefully sterilized jars. Roll up. Put the container upside down, cover with a blanket.
This dressing must be kept in the refrigerator.
