Vegetable dressing for soup for the winter: recipes with photos

There are many ways to make the first dish more flavorful and delicious. The simplest of these is a dressing for soup.

What is the best way to season soups?

Any soup is not just a mixture of products boiled in large quantities 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 take into account their mutual influence on each other. What cooks do not use to improve the taste of the finished dish! But the best option is a pre-made soup dressing. One has only to add it to the pan in the last minutes of cooking, and you can be calm for the final result. All gas stations are usually divided into two categories:

1. Those that are made during cooking simultaneously with the dish itself.

2. Mixtures procured for future use.

Any hostess 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, dressing for soup significantly reduces the time it takes to prepare it. One has only to open the treasured jar and put a couple of spoons in boiling water.

Types of gas stations

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

Frozen aromas

Almost always at the last stage of cooking, it is customary to add vegetables and greens to soups. Sometimes they are pre-passaged, but this is not necessary. The only difficulty is that these products are seasonal in nature, and sometimes it is quite difficult to find them in the cold season. This is where the blanks are needed. Dressing for soup for the winter can be prepared with the good old salting method. For example, there is a unique recipe for which you need 1 kilogram of tomatoes, onions, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done very simply:

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

Such a dressing for soup for the winter will be a real find on cold days. When it is cold outside, it is nice to see a plate on the table, for example, with steaming fragrant borsch.

A matter of taste

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

Not a single good soup can do without these products. In order not to run after shopping, you can do everything in advance:

1. Peel the carrot and peel the onion.
2. After that, grind the products. They should be of the form that they are used to seeing in the pan.
3. Sprinkle all with salt. In this case, it will be not only an additive, but also a necessary preservative.
4. Then spread the mixture into prepared jars with screw caps. They are very convenient for repeated use.

So the soup is ready for winter. Each recipes can have its own. 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 salting is, of course, a convenient option. But then you still have to cook or fry the vegetables. To avoid this stage, it is better to do everything in advance. To do this, take:

one kilogram of sweet pepper, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and the same amount of garlic cloves.

Everything needs to be done as follows:

1. Wash the vegetables.
2. After that, they need to be cut: onions and pulp of pepper - into cubes, carrots - into straws (you can just grate), and tomatoes - into slices, after peeling. Garlic is best passed through a press.
3. Fry carrots and onions in separate pans, and then transfer to a deep pan.
4. Add pepper and tomatoes there. Bring the mass to a boil and simmer for about 30 minutes.
5. Add salt and garlic and continue cooking for another ten minutes.

After this, the 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

Billets can be both universal and provided for a specific case. The recipe for dressing for soup depends on what exactly the hostess intended. If you add a little cabbage to already known products, you can get a great addition to cabbage soup. For this option, you must have one and a half kilograms of carrots, allspice, onion, salt, half a kilogram of cabbage and tomatoes, salt and peas.

Cooking method:

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

At the right time, all that remains is to boil the water and cook the chopped potatoes lightly in it. Refueling will do the rest itself.

Tasty borsch

Everyone is used to the fact that gas station is just an addition. But it is not so. Fragrant mixture, for example, can be a real basis for a good borsch. Here you need a special dressing for soup for the winter. Preparing it with a photo will be more convenient and clear. 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 salt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. If desired, you can add a little greens (dill and parsley).

To prepare such a mixture, you need to gradually:

1. To grind beets, it is better to use a grater. The rest of the vegetables can be chopped or chopped randomly using a meat grinder. To save power, some use a blender.
2. Collect all products except garlic 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 pan on the stove for another 10 minutes.
4. Arrange the hot mass in previously sterilized jars and roll up.

From such a quantity of products, two and a half liters of dressing should be obtained.

Magic tomatoes

Many dishes, such as borsch, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. It’s easy to do. 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 salt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of preparing the sauce takes very little time:

1. First you need to twist pepper, garlic and tomatoes in a blender.
2. Then the mixture must be salted, pour it into the pan and put on fire.
3. Boil the mass until it becomes half as much. It all depends on the desired density of the sauce.
4. Add the remaining ingredients and mix well.
5. Pour the hot mixture into prepared dishes and seal.

You can store such a workpiece in any cool place. Moreover, it can come in handy not only for soup. This sauce is also suitable for fried potatoes, pasta or meat.