Soup preparations for the winter. Preparations for the winter - seasonings for first courses: soups, pickle soup, solyanka, okroshka: the best recipes, cooking secrets. Dressing for winter soups from vegetables

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and chop vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet peppers. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

• Sweet pepper – 3 kg;
• garlic – 0.5 kg;
• hot red pepper – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 tbsp.

Preparation:

Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic peel to come off well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover with nylon lids.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is simply a storehouse of vitamins and other useful elements during the cold period. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

• Carrots – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 0.3 kg;
• tomatoes – 0.25 kg;
• vegetable oil – 200 ml;
• salt – 1 tsp.

Preparation:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then transfer the prepared onion into a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the product. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in the microwave. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Close the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have completely cooled, they can be moved to the basement, cellar or closet.

Read also: Buckwheat soup with chicken - 5 simple recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

• Carrots – 1 kg;
• onion – 0.5 kg;
• vinegar 9% – 2 tbsp. l.;
• black peppercorns – 3-4 peas;
• bay leaf – 2 leaves;
• salt to taste.

Preparation:

Wash and chop the vegetables. Cut the onion into small cubes and grate the carrots on a fine grater. Then simmer over low heat for 30 minutes, adding a few tablespoons of water to the pan. Add spices and add vinegar at the very end.

Interesting to know! To cut onions without tears, you need to place them in the freezer for 10 minutes before cutting. Then volatile substances will not be released as actively.

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

• Tomatoes – 0.5 kg;
• carrots – 0.5 kg;
• bell pepper – 0.5 kg;
• onion – 0.5 kg;
• parsley – 0.3 kg;
• salt – 0.5 kg.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

• Parsley root – 2 pcs.;
• parsley – 200 g;
• celery root – 2 pcs.;
• celery greens – 200 g;
• red hot pepper – 1 pc.;
• bell pepper – 2 kg;
• carrots – 0.5 kg;
• garlic – 150 g;
• vinegar – 100 ml;
• salt – 2 tbsp. l.

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

Good to know! It will be easier to clean vegetables from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

The borscht dressing is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Bean soup - 10 simple recipes

Required Products:

• Beetroot – 2 kg;
• green tomatoes – 0.7 kg;
• onion – 0.3 kg;
• cabbage – 0.5 kg;
• garlic – 50 g;
• vinegar – 100 ml;
• ground black pepper – 1 tsp;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 2 tbsp. l.;
• water – 0.5 tbsp.

Preparation:

Peel the raw beets and grate them on a coarse grater. Cut green tomatoes into small slices. Chop the cabbage and chop the onion.

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.

Required Products:

• tomatoes – 4 kg;
• bell pepper – 1 kg;
• onion – 1 kg;
• beans – 1 kg;
• sugar – 0.5 kg;
• sunflower oil – 0.5 l.;
• tomato paste – 2 tbsp. l.;
• salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until fully cooked. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and tomatoes. Add salt, sugar and sunflower oil to the vegetables. Place on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add the boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and sealed. Next, you need to turn them upside down and leave until the jars cool down. Then move to a cool place.

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. There is no need to boil, stew or fry anything in advance for the preparation, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

Pickling, pickling and fermenting vegetables for the winter is a traditional activity for all housewives in the summer season. How to prepare seasonings for soups for the winter with photos, step by step, see and read on.

Preparations for the winter: seasonings for soups

Vegetable preparations are good as appetizers and in the form of salads. I suggest moving away from the topic a little and preparing a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for borscht dressing for the winter

Ingredients:

• 4 kg beets
• 2 kg tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 tbsp. Sahara
• 3 tbsp. l. salt
• basil, dill, coriander, celery, garlic, onion

Cooking method:

1. Grate the beets on a fine grater.

2. Cut the onions into cubes.

3. Grate the carrots on a medium grater.

4. Scald the tomatoes with boiling water, prick them with toothpicks and remove the skin.

5. Cut the tomatoes into slices. You can grind it with a blender.

6. Peel the garlic and cut into strips.

7. In a saucepan, fry onions and carrots in vegetable oil.

8. Chop the greens.

9. Place the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes over low heat. Place the fried carrots and onions into the pan.

11. Add salt and sugar. To stir thoroughly. Place garlic in the dressing and add a little water to prevent it from burning. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes until the beets are ready. Add greens, stir and remove from heat.

12. Wash the jars thoroughly with baking soda. Scald the jars with boiling water. Sterilize jars and lids.

13. Fill the jars with dressing.

14. Pour 1 tsp on top. calcined vegetable oil or table vinegar 3%. Roll up the cans with sterile lids, turn upside down and cover with a blanket.

15. Store cooled jars in a cool place.

It is better to store the borscht dressing in the cellar or refrigerator.

Frequent soups on the Russian menu are cabbage soup, borscht and rassolnik. We have prepared the borscht dressing for the winter, let's move on to the dressing for the cabbage soup.

Recipe for cabbage soup dressing

Ingredients:

• 2 kg cabbage
• 0.5 kg tomatoes
• 1 kg carrots
• 0.5 kg onions
• 0.5 tbsp. Sahara
• 0.5 tbsp. table bite 9%
• 100 ml vegetable oil
• 2 tbsp. l. with Olya
• peppercorns - 10 pcs.
• Bay leaf
• caraway or dill seeds

Cooking method:

1. Chop the cabbage into thin strips.
2. Cut the tomatoes into cubes.
3. Peel and chop the onion.
4. Grate the carrots on a medium grater.
5. Combine vegetables in a saucepan.
6. Salt and season with sugar.
7. Pour in vegetable oil.
8. Place the pan with the dressing on the stove.
9. Simmer the dressing for about 3 5 minutes.
10. Pour vinegar into the dressing, add seasonings and stir.
11. Boil the dressing and pour into sterilized jars.
12. Roll up the jars, turn them over and wrap them until they cool. Store the dressing in a cool place.

The pickle dressing is prepared immediately with rice or pearl barley. It turns out an almost ready-made soup. Just add water!

Pickle Dressing Recipe

Ingredients:

• 0.5 kg carrots
• 0.5 kg onions
• 1.5 kg cucumbers
• 1 tbsp. rice or pearl barley
• 300 gr. tomato paste
• 100 gr. Sahara
• 125 ml vegetable oil
• 50 ml vinegar 9%
• 2 tbsp. l. salt

Cooking method:

1. Cut the cucumbers into long strips, then into slices.
2. Grate the carrots.
3. Cut the onion into half rings.
4. Boil rice or pearl barley until half cooked.
5. Place the prepared vegetables and rice into the pan.
6. Add vegetable oil, tomato paste, sugar and salt.
7. Stir and simmer over low heat for about 30 minutes.
8. Pour in vinegar and boil the dressing.
9. Sterilize jars.
10. Fill the jars with dressing and roll up.
11. Cool jars to room temperature. Store in a cool place.

For another recipe for soup dressing for the winter, watch the video recipe.

Video recipe Soup dressing for the winter

Have fun cooking and be healthy!

Always yours Alena Tereshina.

This type of preparation is distinguished by the fact that it helps to save time throughout the year that you spend on preparing main dishes, and is also very economical in terms of finances. It saves time and is also ideal for preparing a variety of dishes.

To make such a preparation, it is best to use only fresh vegetables collected on the site, or purchased during their season. Do not take vegetables that have begun to spoil. Even if you remove the damaged part, they will still spoil the workpiece.

Having selected the ingredients you need, be sure to prepare them in advance by washing and, if necessary, peeling them.

Also, you should not use iodized salt when making the product, because it can simply ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then cooking later will be even easier, but the taste of the prepared dish will be slightly different. It tastes best if you add potatoes before preparing the first dish.

If according to the recipe you are going to add tomatoes to your preparation, then be sure to remove the peel from them before starting, then the taste will be much better and it will not interfere with the finished dish.

If the recipe includes heat treatment, then as soon as the time is up, the workpiece is immediately transferred hot into containers and closed. After which it is cooled and sent for storage.

The blanks are crushed without heat treatment and, after thoroughly mixing all the ingredients, they are placed in containers and put away for storage.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

First, prepare the onions and garlic by peeling them and rinsing them in cold water. Cut the onions into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

In this case, tomatoes must be used without the top peel, which can only spoil the taste of the product.

Therefore, remove it in advance by treating them with boiling water, and then grind them to a puree using any method convenient for you. After that, send them to the frying pan, adding ground pepper and paprika and hot pepper cut into thin slices. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

It is best to cut the celery and carrots into fairly large pieces, and then add them to the rest of the mixture for 15 minutes over the same heat.

The last step in preparation is to add the shredded cabbage, as well as the remaining spices. All together should be kept on the stove for another 20 minutes.

When laying out the prepared containers, be sure to add heated vegetable oil from the top to the edges of the necks, but it should not be more than 2 tbsp. l. for each. After which the containers should be subjected to additional sterilization in a pan of water for 15 minutes.

easy to prepare and very tasty dressing

This workpiece differs in that during its manufacture it does not need to be subjected to heat treatment. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

3 kg sweet pepper
500 g garlic
500 g hot pepper
300 g parsley
Half a glass of table salt

The first step is to thoroughly rinse and clean the prepared ingredients. At the same time, the seeds and core of hot peppers should not be removed.

After this, grind everything using a meat grinder and immediately place it in prepared containers.

simple and universal refilling

This preparation is suitable for preparing absolutely all types of first and second courses. Its main ingredients are onions, carrots and spices. To make it, prepare:

1 kg fresh carrots
500 grams of onion
2 tbsp. l. table vinegar
4 peppercorns
2 laurel leaves
1 tsp. table salt

Chop the prepared and peeled vegetables into small pieces and simmer in a frying pan with a small amount of water for half an hour. Then add the spices, add vinegar last and place in prepared containers.

very tasty and unusual dressing

This preparation can become a real decoration for the first course. To do this, prepare:

Chop the prepared and peeled vegetables. Shred the cabbage, cut the apples and tomatoes into small cubes. Grind the carrots using a grater, and the pepper and onion into half rings.

Transfer everything except the vinegar into a container and simmer for half an hour. Add the essence as the last ingredient at the end, then place it hot in storage containers.

incredibly tasty preparation for borscht, video

Vegetable soup dressing for winter

salty vegetable dressing

Thanks to the high salt content, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

500 g tomatoes
500 g carrots
500 g sweet pepper
500 grams of onion
300 g parsley
500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Grind the carrots with a coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

green and very healthy dressing

For this preparation, prepare:

2 kg sweet pepper
500 g carrots
150 g garlic
2 parsley roots
200 g parsley tops
2 celery roots
200 g celery greens
1 hot pepper
100 ml vinegar essence
2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise it will simply disappear. To do this, prepare:

1 kg tomatoes
300 grams of onion
300 g sweet pepper
300 g carrots
Greens optional
Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

video recipe for classic dressing

Green Soup Dressing

pickled greens

1 kg of greens to taste (parsley, dill, green onions, celery)
Glass of salt

Chop the washed and dried greens and mix well with salt in a deep bowl. After this, immediately place it in prepared storage containers.

herb dressing with butter

To start cooking, prepare:

1 kg of washed greens (parsley, dill)
Glass of water
2 tbsp vinegar essence
Art. l. table salt
50 ml refined oil

Immediately place finely chopped greens into prepared storage containers. At this time, mix water with essence and salt and bring to a boil. After it has cooled to a warm state, pour it into containers with herbs and let it brew for 15 minutes. Pour the last ingredient into the oil and then close it immediately.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

3 kg of fresh late-ripening tomato varieties
1 tbsp. l. regular salt
3 garlic cloves
1 pod hot pepper
3 celery stalks
Ground pepper to taste

Grind the prepared fruits and herbs to a puree and place in containers on the fire, mixing with spices. After 40 minutes, while hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Soup dressing without vinegar

preparation with onions and spices

For this recipe you do not need vinegar, and you can store it in its finished form not only in the refrigerator. For this recipe prepare:

4 kg fresh tomatoes
1 kg onion
1 kg carrots
2 kg sweet pepper
2 tbsp. l. rock salt
A large bunch of herbs to taste (dill, parsley, celery)
Ground pepper optional
Garlic head
1 tbsp refined oil

Chop onions and carrots according to your preferences. Grind all other peeled fruits to a puree.

Prepare the frying in a thick-bottomed container, then pour in the vegetable mixture and add spices. Stirring, let cook for 20 minutes and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pcs sweet pepper
1 garlic head
Salt and ground pepper to taste

After cleaning, finely chop all the ingredients until pureed, then send to simmer for half an hour over the fire. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Those who like to go mushroom picking will certainly really like this type of preparation. It is ideal for both first courses and as an appetizer. For this preparation, take:

2 kg fresh mushrooms
500 g peeled carrots
500 grams of onion
Refined oil
6 peppercorns
Table salt, as well as herbs if desired

First, boil the peeled mushrooms for 20 minutes. At this time, prepare the fried onions and carrots. Chop the prepared mushrooms and mix with roasting and spices. Place the finished mixture in containers and store.

mushrooms with vegetables

For this recipe prepare:

Pour a glass of water, essence and oil into the finely shredded cabbage, then simmer for half an hour. After this, add tomato paste, salt, bay leaves and granulated sugar. Leave for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. After that, fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

2 kg peas
1 kg fresh carrots
1 kg onion
2 kg sweet pepper
3.5 l tomato juice
1 tbsp granulated sugar
500 ml refined oil
4 tbsp. l. rock salt

In a separate container, boil the peas until ready. At this time, prepare the frying, and after it fry the chopped pepper. When everything is ready, mix all ingredients in a large enamel container and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into prepared containers.

universal blank

Sorrel for soup for the winter

green blank

For this type of preparation you will need vegetable tops, which will be an excellent addition to the finished dish. To start cooking, take:

300 g green carrots
300 g beet greens
300 g sorrel
100 g dill
2 tbsp. l rock salt
1 tbsp. water

Mix the washed and chopped greens with hot salted water and boil for 5 minutes on fire, then immediately send it into sterilized containers.

preparation for green cabbage soup

Prepare:

500 g sorrel
500 g green onions
250 g dill
75 g table salt

For this preparation, chop the washed greens and then dry them in a convenient way. After the required time, mix with salt and place in containers for storage.

Winter soups in jars recipes

delicious pickle with pearl barley

Take:

500 g cooked pearl barley
1 kg onion
1 kg carrots
3 kg fresh cucumbers
1.5 kg of tomato fruits
100 ml water
100 ml refined oil
100 ml vinegar essence
2 tbsp. l. rock salt
4 tbsp. l. granulated sugar

Prepare juice with pulp from fresh tomatoes and mix with water and place on fire until boiling. Finely chop the remaining vegetables as desired and add to the container with juice. Add salt and sugar, barley and leave for half an hour. Lastly, pour in the essence and pour into containers for storage.

cabbage soup

Pea soup for the winter

green pea soup in jars

Prepare:

Chop fresh vegetables and sauté until soft. Then add the rest of the ingredients and simmer for half an hour. Pour in the essence and pour hot into storage containers.

Soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a frying pan. At this time, grind the remaining vegetables, except greens, to a puree. The parsley must be finely chopped. Roast the nuts and also crush them into a fine paste.

Mix the prepared vegetables with spices, except for the essence, and pour into a deep enamel container. Simmer them for 40 minutes. Then pour in the essence, hold on fire for 5 minutes and pour into storage containers.

Vegetable soups for the winter

Winter dressing for soup in the freezer

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

There are many ways to make your first dish more flavorful and tasty. The simplest of them is soup dressing.

What's the best way to season soups?

Any soup is not just a mixture of products cooked in a lot of water. Preparing 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 to take into account their mutual influence on each other. What chefs don’t use to improve the taste of the finished dish! But the best option is a pre-prepared soup dressing. You just need to add it to the pan in the last minutes of cooking, and you can be calm about the end result. All gas stations are usually divided into two categories:

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

2. Mixtures prepared for future use.

Any housewife 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, seasoning the soup significantly reduces the time it takes to prepare it. All you have to do is open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

In order to always have the necessary components for a particular dish on hand, they must be prepared in advance and then sent for storage. This can be done in different ways: drying, freezing or canning. Soup dressing in this case is no exception. Many people use, for example, frozen herbs, dried spices or various sauces. All of them are, in their own way, dressings for first courses. With them, any soup or borscht is not just a broth, but a real feast of taste. Such additives usually include those products without which a hot dish is simply unimaginable. There are greens and some vegetables such as carrots, sweet peppers or tomatoes. All you have to do is collect these products together in a certain ratio, chop them, package them in plastic bags and put them in the freezer. At the right time, all that remains is to open the package, process the semi-finished product and add it to the boiling base composition.

Frozen aromas

It is almost always customary to add vegetables and herbs to soups at the last stage of cooking. Sometimes they are pre-sautéed, but this is not at all necessary. The only difficulty is that these products are seasonal, and sometimes finding them in the cold season turns out to be quite difficult. This is where blanks are needed. Soup dressing for the winter can be prepared using the good old salting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onion lek, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done extremely simply:

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

This soup dressing for the winter will be a real find on cold days. When it’s frosty outside, it’s nice to see a plate of steaming, aromatic borscht on the table, for example.

A matter of taste

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

Not a single good soup can do without these products. To avoid running around shopping later, you can do everything in advance:

1. Peel the carrots and peel the onions.
2. After this, chop the products. They should be the same shape as they are used to seeing in a pan.
3. Sprinkle everything with salt. In this case, it will not only be an additive, but also a necessary preservative.
4. Then put the mixture into prepared jars with screw caps. They are very convenient for repeated use.

So the soup dressing for the winter is ready. Everyone can have their own recipes. For example, you can change the ratio of vegetables or even expand the list.

Juicy supplement

Vegetable is most often used. It is prepared from those products that are difficult to do without. Freezing and salting is, of course, a convenient option. But then the vegetables will still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. To do this you need to take:

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

Everything needs to be done as follows:

1. Wash the vegetables.
2. After this, they need to be cut: onions and pepper pulp into cubes, carrots into strips (you can simply grate them), and tomatoes into slices, having previously peeled them. It is better to pass the garlic through a press.
3. First fry the carrots and onions in separate pans and then transfer them to a deep saucepan.
4. Add pepper and tomatoes there too. Bring the mixture to a boil and simmer for 30 minutes.
5. Add salt and garlic and continue cooking for another ten minutes.

After this, the vegetable dressing for the soup for the winter will be completely ready. All that remains is to package it and roll it up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

Quick soup

Blanks can be either universal or designed for a specific case. The recipe for soup dressing depends on what exactly the hostess is planning to do. If you add a little cabbage to already known products, you can get an excellent addition to cabbage soup. For this option, you need to have one and a half kilograms of carrots, allspice, onions, salt, half a kilogram of cabbage and tomatoes, salt and peppercorns.

Cooking method:

1. Chop the washed vegetables thoroughly. First, chop the cabbage and carrots using a grater. Then fry them a little in vegetable oil.
2. Cut the tomatoes and onions into cubes and also add them to the 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. Transfer the hot mass into jars and roll up.

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

Delicious borscht

Everyone is used to the fact that refueling is just an addition. But it is not so. A flavorful mixture, for example, can be the real basis for a good borscht. Here you need a special seasoning for soup for the winter. It will be more convenient and clear to prepare it with a photo. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onions and sweet peppers, 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 greenery (dill and parsley).

You need to prepare this mixture gradually:

1. It is better to use a grater to chop beets. The rest of the vegetables can be chopped or ground as desired using a meat grinder. To save energy, some people use a blender.
2. Place all ingredients 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. Place the hot mass into pre-sterilized jars and roll up.

From this quantity of products you should get two and a half liters of dressing.

Magic tomatoes

Many dishes, such as borscht, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. It's not difficult 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 blend the peppers, garlic and tomatoes in a blender.
2. Then the mixture must be salted, poured into a saucepan and put on fire.
3. Boil the mass until it is reduced by half. It all depends on the desired thickness of the sauce.
4. Add the remaining ingredients and mix well.
5. Pour the hot mixture into the prepared container and seal.

You can store this product in any cool place. Moreover, it can be useful not only for soup. This sauce also goes well with fried potatoes, pasta or meat.