In order not to experience a shortage of fresh vegetables in winter for dressing cabbage soup, soups or borscht, you can prepare a variety of canned semi-finished products. They will help you not only to preserve the taste and aroma of vegetables, but also greatly reduce the time for preparing the first courses.
Dressing for green cabbage soup
To prepare a semi-finished product for soup or green cabbage soup, you must have the following products:
- sorrel - 700 grams;
- parsley - 75 grams;
- dill - 75 grams;
- green chives - 150 grams.
In order for your dressing to be better preserved, you need to collect (purchase) fresh, undamaged leaves of sorrel, parsley, dill and green onions, sort the damaged herbs. Sorrel leaves can be soaked in water to better remove sand and soil particles from them. All components must be thoroughly rinsed, shaken off moisture and left to dry.
Prepared greens can be cut arbitrarily and mix all the components of the future dressing. Then the green mixture must be tightly packed into liter jars and filled with brine, which is prepared from the calculation:
- water - 1 liter;
- rock salt - 50 grams.
Jars with a dressing for green cabbage soup must be sterilized in boiling water for 30-35 minutes, then screwed with lacquered lids or sealed with glass.
You can prepare a dressing for cabbage soup and soups in a more simplified way that does not require sterilization. In this case, sprinkle the food with salt.
Vegetable dressing for cabbage soup and soups
To prepare this type of dressing for first courses, you will need the following products:
- carrots - 1 kg;
- parsley - 2 bunches;
- lovage - 1 bunch;
- celery (greens) - 1 bunch;
- tomatoes - 1 kg;
- sweet pepper - 1 kg.
Only ripe, undamaged vegetables can be used for dressing to avoid fermentation.
Rinse parsley, lovage and celery thoroughly and dry a little, then chop as you wish. Peel the carrots, rinse and grate coarsely. Free the bell peppers from the insides, rinse and cut into small pieces, the same should be done with tomatoes. If you want to get a preparation for borscht, then it is enough to add raw coarsely grated beets to this list of vegetables.
All prepared dressing components should be transferred to a large bowl and mixed well with each other, trying to distribute the products evenly. Now you can sprinkle everything with salt from the calculation:
- chopped vegetables - 100 grams;
- rock salt - 25-30 grams.
Spread the salt evenly throughout the dressing and then tamp the vegetables into washed and dried jars. You can close this type of workpiece with nylon lids, it should be stored in a cool place - in a refrigerator or basement.
When using salted dressing for cabbage soup and soups, remember that the vegetables are already sufficiently saturated with salt, so you will no longer need to add salt to the first course. For this type of semi-finished product, you should not use onions or dill, as they can clog the taste and aroma of other vegetables.
