Cooking vegetable dressings for soups, borscht and other dishes does not take much time and does not require lengthy sterilization. At the same time, it is an excellent help for any housewife. Not to mention the fact that nutrients and vitamins are perfectly preserved in them.
When adding dressings to a dish, you must remember that they contain salt, so you need to add very little salt, or not add salt at all.
Soup dressing
You will need: 1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, 4-5 sweet peppers, 200 g of dill and parsley, 800 g of salt.
Rinse vegetables and herbs well and let dry. Peel carrots, onions and peppers. Finely chop the pepper and onion, and coarsely grate the carrots. Cut the tomatoes into thin slices. Mix vegetables, add chopped herbs and sprinkle with salt. Transfer to clean jars, close with plastic lids and store in a cool place.
Dressing for borscht
Ingredients: sweet peppers - 1 kg, tomatoes - 1 kg, onions - 1 kg, carrots - 1 kg, salt - 800 g.
Wash and peel all vegetables. Cut the pepper, onion, carrots into thin strips, cut the tomatoes into small slices. Combine all ingredients, add salt, mix. Transfer to prepared jars, close with lids. Store in a cool place.
Preparation for green borscht
You will need: sorrel - 500 g, dill - 300 g, green onions - 500 g, parsley - 100 g, salt - 100 g.
Rinse and chop all greens. Add salt and stir to form juice. Place in jars, sterilize for 25 minutes. Close hermetically, cool and store in a cool place.
Vitamin dressing
Ingredients: carrots - 0.5 kg, cauliflower - 0.5 kg, kohlrabi - 0.5 kg, bell peppers - 0.5 kg, celery - 300 g, dill and parsley 1 bunch each, salt - 0.5 kg.
Wash and dry vegetables and herbs. Cut the peeled carrots, kohlrabi and celery into large pieces. Pepper to remove stalks and seeds. Grind all vegetables and herbs with a grinder or meat grinder. Stir in salt. Arrange in jars, close the lids and store in a cold place.
Bean preparation
You will need: tomatoes, bell peppers, green beans, onions, zucchini, eggplants, all carrots 0.5 kg each, garlic - 1 head, hot peppers - 2 pcs., Salt to taste.
Wash and dry the vegetables. Peel the onions and carrots and cut into slices. Peel and cut the peppers into squares, tomatoes into slices. Chop the zucchini and eggplants into cubes, the beans in large pieces. Peel and clove the garlic. Mix all ingredients, add salt and some water. Transfer to a saucepan and simmer over low heat for 45-50 minutes. When hot, transfer to prepared jars, close hermetically, turn over and allow to cool. Can be used as a snack or added to soups and meat dishes. The advantage of this preparation is also that its composition can be changed at your discretion for any vegetables, but the proportions must be respected.
