Vegetable dressing for soup for the winter: recipes with photo

There are many ways to make the first dish more flavorful and tastier. The simplest of them is refueling for soup.

What is the best way to fill soups?

Any soup is not just a mixture of products boiled in a lot of water. Prepare it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product individually, but also take into account their mutual influence on each other. What the cooks do not use to improve the taste of the ready-made dish! But the best option is a pre-prepared dressing for soup. It is only necessary to add it to the pan in the last minutes of cooking, and you can be calm for the final result. All refueling, as a rule, fall into two categories:

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

2. Mixtures harvested for future use.

Any hostess will agree that the second option is undoubtedly more preferable. First, it allows you to use seasonal products at any time of the year. Secondly, refueling for soup markedly reduces the time it takes to cook it. It is only necessary to open the treasured jar and put a couple of spoons in boiling water.

Kinds of refueling

In order to always have the necessary components for a particular dish at hand, they must be prepared in advance, and then sent for storage. You can do this in various ways: to dry, freeze or preserve. Serving soup in this case is no exception. Many use, for example, frozen greens, dried spices or various sauces. All of them in their way are refueling for the first dishes. With them, any soup or borscht is not just a decoction, but a real holiday of taste. Such additives usually include those products without which a hot dish can not be imagined. This refers to onion, greens and some vegetables such as carrots, sweet peppers or tomatoes. It is only necessary to collect these products together in a certain ratio, chop, pack in plastic bags and put in a freezer. At the right time, it only remains to open the package, process the semi-finished product and add it to the boiling basic composition.

Frozen aromas

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

Everything is done extremely simply:

1. All products need to be washed.
2. Then they should be cut with a knife, and grind the carrots using a large grater.
3. Add salt and mix well.
4. Place the mass in a container or jar, cover and put in the refrigerator.

Such a dressing for soup for the winter will be a real find on cold days. When it's freezing outside, it's nice to see a plate on the table, for example, with a smoking aromatic borshch.

A matter of taste

Soup cooking is a complex process that takes time and requires some effort. To simplify the procedure, the housewives usually use such a standard preform as a refueling for soup for the winter. Its recipes can be very different. For example, a simplified version consists of a minimum amount of ingredients per kilogram of salt, a bunch of parsley, and also 3 kilograms of onions and carrots.

Without these products, there is not a single good soup. In order not to run afterwards on shopping, you can do everything in advance:

1. Remove the carrots from the skin, and remove the husks from the onions.
2. After that, grind the products. They should be of the form that they are used to seeing in a saucepan.
3. Pour all the salt. In this case, it will not only be an additive, but also an essential preservative.
4. Then spread the mixture into prepared jars with screw caps. They are very convenient for repeated use.

That's ready to refuel for soup for the winter. Recipes for everyone can be their own. For example, you can change the ratio of vegetables or even expand the list.

Juicy additive

Most often used vegetable dressing for soup for the winter. It is prepared from those products, without which it is difficult to do without. Frozen and salting - of course, a convenient option. But then vegetables still have to weld or fry. To avoid this stage, it is better to do everything in advance. For this you need to take:

One kilogram of sweet pepper, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and as many cloves of garlic.

Everything should be done as follows:

1. Wash the vegetables.
2. After that, they must be cut: onions and pepper pulp - cubes, carrots - straws (you can just rub it), and tomatoes - slices, previously peeling off the peel. Garlic is better to pass through the press.
3. Carrots and onions are first fried in separate pans, and then transferred to a deep saucepan.
4. There also add pepper and tomatoes. Mass to bring to a boil and put out for about 30 minutes.
5. Add salt with garlic and continue to cook for another ten minutes.

After that, the vegetable filling for soup for the winter will be completely ready. It can only be packaged and rolled up. Such canned food can be stored at any temperature. It is very convenient for those who do not have a cellar.

Quick soup

The blanks can be either universal or specified for a particular case. The recipe for refueling for soup depends on what the hostess conceived to do. If you add a little cabbage to the already known products, you can get a wonderful addition to the cabbage soup. For this option, you need to have one and a half kilograms of carrots, sweet pepper, onion, salt, half a kilogram of cabbage and tomatoes, salt and pepper-peas.

Cooking method:

1. Wash the vegetables thoroughly. First cabbage and carrots chop with a grater. Then lightly fry them in vegetable oil.
2. Tomatoes with onions cut into cubes and also sent to a frying pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the remaining ingredients and heat the mixture for another 5-7 minutes.
5. Heat the hot mass into cans and roll.

At the right time, it will only be to boil the water and lightly boil the crushed potatoes in it. The rest of the refueling will do itself.

Delicious borsch

Everybody is used to saying that refueling is just an addition. But it is not so. A fragrant mixture, for example, can be a real base for a good borsch. Here you need a special dressing for soup for the winter. With a photo to cook it will be more convenient and visually. The composition of the products is quite rich: 2 kilograms of fresh beets, garlic head, 250 grams of onion and sweet pepper, as much 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).

It is necessary to prepare this mixture gradually:

1. To grind the beet, it is better to use a grater. The remaining vegetables can be arbitrarily cut or grinded with a meat grinder. To save energy, some use a blender.
2. All products except garlic should be collected in a deep saucepan and stewed for 40 minutes over a low heat with constant stirring.
3. Squeeze garlic into the mixture and leave the saucepan on the stove for another 10 minutes.
4. Hot mass spread on previously sterilized jars and roll.

Of this amount of products, two and a half liters of refueling 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 a soup of tomatoes. Doing it is easy. You just have to try not to break the existing proportions: for 2 kilograms of tomatoes take 3 hot peppers, 20 cloves of garlic, and a half tablespoons of salt, a little sugar, 70 milliliters of vinegar and a touch of ground pepper.

The process of preparing the sauce takes quite a bit of time:

1. First you need to twist the blender with pepper, garlic and tomatoes.
2. Then the mixture must be poured, pour it into a saucepan and put on fire.
3. Boil the mass until it is half as thick. Here everything depends on the desired density of the sauce.
4. Add the rest of the ingredients and mix well.
5. Heat the hot mixture into prepared dishes and cork.

You can store such a blank in any cool place. Moreover, it can be useful not only for soup. This sauce is also good for fried potatoes, pasta or meat.