Summer and autumn are hot when the canning process is in full swing. Thrifty housewives strive to close and whole vegetables, and a variety of salads, and even special dressings for soups and borscht. After all, how convenient: opened a jar in the winter, put a couple of spoons of fragrant conservation in the pan - that's the dish and it got an amazing taste!
Bean dressing with tomato
Soup filling for the winter can be different. It includes some vegetables, beans, peas, cereals. The main thing is for the mixture to turn out delicious and meet its main tasks - to bring to the dish the maximum possible amount of vitamins and substances useful to our body. For example, soup seasoning for the winter from beans, tomatoes and other fruits and roots. Ingredients: carrots - 3 kilograms, as much sweet pepper, onions, 4.5-5 kilograms of tomatoes, 5-6 glasses of beans. Carrots must be grated, tomatoes, onions and peppers should be chopped, beans must be boiled before incomplete preparedness. Preparing soup refueling for the winter in this way: in the cast iron should pour a liter of oil, and when it warms up, fall asleep alternately components. First, 10-15 carrots, then onions, and 10 minutes later - peppers and tomatoes should be stained. After that, pour 300 g of sugar, 8 tablespoons of vinegar (6%), salt - 5-6 tablespoons. Lastly, soup refueling for the winter is supplemented with pre-cooked beans and left on fire for another 40-45 minutes. It should be stirred regularly. When the mixture is extinguished, it should be poured in boiling form over prepared banks and rolled up. Turn over, cover with a warm cloth and leave until completely cooled. Such soup refueling for the winter can be used both as an independent salad for garnishes, and as a component ingredient of the first vegetable dishes.
Refueling for tomato soup or kharcho
Very successful and convenient it is possible to consider such vegetable mix which will approach for soups of different type: tomato, харчо, rice, mashed potatoes. Its components are: 4 kg of tomatoes, 2 - carrots, the same number of onions and salt - 150-200 grams. This soup refueling-harvesting for the winter has excellent taste qualities. Onion and tomatoes are cut into pieces, they are added to cast iron, the carrot is poured into them, after which the mixture is left for several hours to let the juice. At this time for it you can make a marinade: mix half a liter of vegetable oil with 300 g of vinegar 9% or 500 g of 6% and 400-450 g of sugar. Pour a few peas of sweet pepper, laurel leaves, boil all. After that, the marinade should be mixed with the vegetable stock, stir, add salt, leave to boil, and then cook for half an hour on medium heat. Roll in a hot kind.
Pumpkin dressing with tomatoes
And, finally, the recipe for soup filling for the winter, which is considered by cooks to be universal. After all, it is put not only in soups, but also borsch, and the result is excellent! It requires: asparagus beans (2 kg), tomatoes - one and a half kg, Bulgarian pepper - 1 kg, pumpkin - 1 kg, half a kilo of onions, half a liter of oil, 300 g of sugar, 35 - salt, 50 ml of 9% vinegar , The head of garlic, spices. Vegetables and garlic clean, grind meat grinder, but do not mix. In pig iron in hot oil fry the onions, after 12 minutes - tomato, vinegar, sugar, salt. Leave until boiling. Then report the remaining components and stew for about an hour under the lid. Leave for 10 minutes, add spices. Then pack on ready-made jars and close. Like another refueling, this can be added when extinguishing meat, potatoes or used as a side dish for pasta, porridge, potatoes.