How to make a versatile soup dressing
Products
For 8 cans of 0.5 liter filling
Tomatoes - 800 grams
Onions - 300 grams (2 large)
Carrots - 200 grams (2 large)
Bulgarian pepper - 5 pieces
Cabbage - 1 kilogram
Sugar - 2 teaspoons
Salt - 2 tablespoons
Vinegar 70% - 2 teaspoons
Hot pepper - half a pod
How to make soup dressing for the winter
1. Boil 2 cups of water and pour into a bowl.
2. Wash the tomatoes, cut the stalk, dip the tomatoes in boiling water for 2 minutes.
3. Remove the skins from the tomatoes.
4. Finely chop the tomatoes or chop with a meat grinder or blender.
5. Chop the cabbage into thin strips.
6. Peel the onions and chop finely, crush slightly with your hands to extract juice.
7. Peel the carrots, wash and grate on a coarse grater.
8. Wash the bell pepper, wipe it off, remove the stalk and seed capsule, and chop finely.
9. Put the tomatoes in a saucepan and put on fire.
10. When the tomatoes are boiling, put the onions, carrots and peppers.
11. Boil vegetables for 5 minutes until foam forms, remove foam and put cabbage in a saucepan.
12. Season the soup with salt and pepper.
13. Cook the soup dressing for 20 minutes over a low heat with a low boil.
14. Pour vinegar into soup dressing, stir dressing and turn off heat.
15. Cool slightly and place in sterilized jars.
16. Cover the soup cans with lids, wrap them with a blanket until they cool (about a day), then put them away for storage.
Soup dressing without boiling
ProductsFor 8 cans of 0.5 liter filling
Carrots - 1 kilogram
Bulgarian pepper - 1 kilogram
Tomatoes - 1 kilogram
Onions - 1 kilogram
Dill and parsley - 1 large bunch (300 grams)
Salt - 800 grams
How to make soup dressing for the winter without boiling
1. Peel the carrots and grate them on a coarse grater.
2. Wash tomatoes, cut, pour over with boiling water and peel them.
3. Peel and finely chop the onions.
4. Peel the bell pepper from seeds and stalks, finely chop.
5. Wash the dill and parsley and chop finely.
6. Add salt and mix thoroughly, gently crushing the salt into the vegetables with your hands (it is recommended to use plastic gloves).
7. Put the vegetables tightly in sterilized jars, crushing them.
8. Put the soup dressing in a jar, cover and store in the refrigerator.
Kharcho soup for the winter
ProductsFor 6 cans with a volume of 3 liters
Tomatoes - 2 kilograms
Walnuts - 100 grams
Onions - 5 pieces
Chili pepper - half a pod
Garlic - 1 head
Fresh cilantro - 1 small bunch
Dill - 1 small bunch
Hops-suneli - 1 teaspoon
Ground black pepper - 1 teaspoon
Bay leaf - 2 leaves
Tklapi - sheet 15x10 centimeters
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 70% - half a tablespoon
Water - 1 glass
Vegetable oil - 3 tablespoons
How to prepare kharcho for the winter
1. Wash tomatoes, cut, pour over with boiling water and peel them.
2. Coarsely chop the tomatoes, chop with a sieve or meat grinder.
3. Peel the onion and chop finely, squeeze a little with your hands to release the juice.
4. Preheat a frying pan, pour in vegetable oil and put onions.
5. Fry the onions for 5 minutes over medium heat without a lid, stirring constantly.
6. When the onion is golden, sprinkle with hop-suneli seasoning.
7. Wash the chili, carefully (so as not to burn yourself, it is recommended to wear rubber gloves and handle the pepper in them) cut off the stalk and seeds, cut the pepper into rings, add to the frying pan to the fried onion.
8. Chop tklapi and add to the pan.
nine.Pour the tomato mixture over the vegetable mixture, add water and simmer the vegetables over low heat for 2.5 hours.
10. Put the walnuts in a hot skillet and fry for 10 minutes over low heat under a lid, chop and add to the soup.
11. Pour 1 teaspoon of ground black pepper into the kharcho blank and put 2 bay leaves.
12. Rinse bunches of dill and cilantro and chop finely, add to soup.
13. Peel the garlic and chop finely, add kharcho to the preparation.
14. Boil the soup for another 20 minutes, then pour in the vinegar and stir the kharcho blank.
15. Pour the kharcho into hot sterilized jars, tighten the lids, cool and store.
Fusofacts
Soup dressing helps out if you need to cook soups often. Making a simple vegetable dressing usually takes half an hour of clean time each time the soup is cooked. Soup dressing, however, is essentially a seasoning added to the soup more for flavor and aroma, and other foods add benefits to the soup. Therefore, it is recommended to prepare the soup dressing for future use. One can of 0.5 liters is enough for 2-4 boiling soup, while cooking a large amount of soup dressing is not so long - cook 4 liters for 2 hours. It is just worth considering that the shelf life of an open can with a gas station is no more than 1 month.Soup vials containing vinegar will be stored for 1 year at room temperature, and when opened, keep in the refrigerator. Soup dressing without boiling will be stored in the refrigerator for 2 days.
Care should be taken when using salt in soup dressing - if salt has been added to the dressing, it is important not to oversalt the broth.