Having in stock a refueling for soup from vegetables and greens, to prepare in the winter the first for a dinner will be easier and faster. It is enough only to add a spoon of the stock into the pan and the dish will be filled with vitamins and fresh summer flavor.
How to make a universal vegetable filling for soup for the winter - a recipe with salt
Ingredients:
- carrots - 1 kg;
- sweet Bulgarian pepper - 700 g;
- greenery (mix) - 300 g;
- stone, large, not iodized salt - 1 kg.
Preparation
Prepare a universal dressing with salt for the winter is simple. It is enough only to wash carrots and Bulgarian peppers and rinse fresh herbs. In a set of the latter can be present dill, parsley, celery leaves or lovage. Spread the twigs on the towel to dry, and in the meantime, we clean and grate the grated carrots. We remove the peppers from the peduncles together with the seed boxes, after which we shred a small piece of straw or cubes. We also grind the dried greens. Now add the vegetable and green mass to a wide basin, pour large, stone, not iodized salt and mix thoroughly.
We unfold the dressing on dry and sterile jars, cover with capron boiled lids and put it in a dark and preferably cool place for storage.
Salted dressing for soup for the winter - recipe with onions
Ingredients:
- carrots - 1 kg;
- onion bulbs - 1 kg;
- pepper sweet Bulgarian - 550 g;
- greenery (mix) - 300 g;
- stone, large, not iodized salt - 0,8 kg.
Preparation
Dressing with onions is prepared on the same principle as without it. It is enough to rinse the components and dry to allow all moisture to evaporate. Peeled carrots, bulbs and peppers crushed with small cubes and mix into the pelvis with melenko chopped fresh herbs. It remains only to supplement the workpiece with salt, not iodized, carefully mix it and spread it over dry and sterile jars. Such reserves are perfectly preserved under the nylon caps. But to place them preferably in a cool and necessarily dark place.
Dressing for soup for the winter from cucumbers
Ingredients:
- cucumber - 2.3 kg
- carrots - 440 g;
- onion bulbs - 440 g;
- garlic head (large) - 1 piece;
- sunflower without flavor oil - 210 ml;
- greenery (mix) - 300 g;
- vinegar (9%) - 95 ml;
- stone large non-iodized salt - 45 g;
- sugar - 65 g.
Preparation
Refueling with this recipe can be used to prepare pickle, saltwort or vegetable soups. For its preparation, I have cucumbers and carrots, after which I cut vegetables with small cubes. In the same manner, we prepare the bulbs, and peeled garlic teeth grate or press through the press. We supplement the vegetable mass washed, carefully and finely chopped fresh greens, add it to a large enamel basin or pan, then fill up with a large non-iodized salt, sunflower oil without flavor, sugar and vinegar, mix well and leave under room conditions for four hours.
The present billet is moved to the cooking plate of the plate and let it boil. Boil the vegetable mass for ten minutes, after which the hot is laid out in advance prepared dry sterilized jars and set for slow cooling and self-sterilization with lids down under a warm blanket.
Frozen seasoning for soups for the winter
If there is free space in the freezer, it is more convenient to freeze the refueling for the soup. To do this, the desired set of vegetables with greens should be washed, must be thoroughly dried, and then chopped, mixed and expanded into packages or containers for freezing. In the freezer, such a stock will be perfectly preserved until the next harvest.