Soup dressing recipes for the winter in jars - finger-licking good.

Winter beetroot soup

A very convenient way to preserve beets! I simply add them to the pan 5 minutes before the end of cooking, and delicious borscht or beetroot soup is ready without the need for long simmering!

 

1. Peel the beets and boil for 20 minutes, but not until tender. If the beets are large, it's best to cut them in half. Once they've cooled slightly, grate them on a coarse grater.

2. Grate the carrots on a coarse grater, chop the bell pepper into fine strips, and mix with the beets. Place in small jars up to the shoulders.

3. Boil water with salt, sugar, and spices for 5 minutes. Finally, add vinegar and pour the marinade into the jars, making sure to coat each jar with the spices. Seal the lids and wrap until cool. Store in a cool place.

Bon appetit!

Russian cabbage soup

1. Finely chop the cabbage into strips, lightly fry with a small amount of oil until it softens, and place in a bowl.

2. Slice the carrots and lightly sauté them in oil. Add them to the cabbage with a slotted spoon. Chop the pepper and onion into strips, fry in oil until soft, and add them to the steel-cut vegetables.

3. Mix everything well, adding chopped garlic. Divide into small jars.

4. Boil water with salt and sugar, then add vinegar. Pour the boiling marinade over the cabbage soup and immediately seal. Wrap tightly and leave for two days to cool slowly and further sterilize. Store in a cool place.

Bon appetit!

Winter Bean Soup

1. Soak the beans overnight in cold water, boil them in the morning until soft and drain in a colander.

2. Scald the tomatoes, peel them, cut the pulp into small slices and remove the liquid seeds.

3. Grate the carrots on a medium grater.

4. Cut the onion and bell pepper into small cubes.

5. Place the chopped vegetables in a saucepan, add salt and sugar, bring to a boil over high heat, then reduce the heat and cook, stirring gently, for 15 minutes.

6. Add the beans and vinegar, taste, and adjust with salt or sugar if necessary. Cook until fully cooked, another 5 minutes.

7. Immediately pour the prepared dressing into small jars (half-liter jars are convenient—they're just right for one soup), roll up, and wrap until cool. Store in a cool place.

Bon appetit!

Eggplant soup for the winter

1. Cut the eggplant and bell pepper into large pieces, slice the carrots, and cut the seeded hot pepper and onion into strips. Peel the tomato and cut into wedges.

2. Fry the eggplants in some of the oil on all sides until lightly browned. Transfer to a plate, add the remaining oil and vegetables to the pan, and cook over low heat, stirring occasionally, for 20 minutes.

3. Add the eggplant and cook for 10 minutes. Then add salt, sugar, and vinegar, mix well, and cook for another 5 minutes.

4. Immediately pour the soup into sterilized jars, seal with lids, turn upside down, and wrap for 24 hours. Store in a cool place.

Bon appetit!

Preparation for solyanka

1. Wash and dice the cucumbers, then place them in a saucepan. Dice the onion, coarsely grate the carrots, and add them to the cucumbers.

2. Press the garlic through a press and place it in a saucepan.

3. Add salt, sugar, vinegar, water, and vegetable oil. Stir and leave for 2–3 hours.

4. After marinating, place the pan on the fire, bring to a boil and simmer over low heat for 7–10 minutes, until the cucumbers change color.
5. Place the hot mixture into prepared jars, roll up, turn over, and wrap until cool. In winter, simply add the jar of dressing to the soup along with the brine.

Bon appetit!

Pickle soup for the winter

1. Pre-soak the pearl barley in cold water, then rinse and boil in plenty of fresh water until tender. Drain in a colander.

2. Finely dice the cucumbers, onion, and carrot. Heat the oil in the multicooker bowl on the "stewing" setting, add the onion and carrot, and cook on the "frying" setting, stirring occasionally, for 15 minutes. Leave the lid on.

3. Add the cucumbers, stir, set the multicooker to the “stewing” mode and cook under the lid, stirring occasionally, for 20 minutes.

4. Add pearl barley, tomato paste and all other ingredients, cook as before for another 10 minutes.
5. Divide the dressing among the jars. Roll them up, turn them upside down, and wrap them for 24 hours. Store in the refrigerator.

Bon appetit!