Soup stocking up for winter: a practical and tasty

In winter you can do a variety of procurement - salt the cucumbers and tomatoes, do Lecho, pickling peppers, etc. and can be harvested almost a full meal or basis for them, that will save time and will provide the family a delicious and healthy dishes in the winter. In this article we will tell you about the recipes soup preparations for the winter borscht, cabbage soup and other popular soups.

The tradition of the harvest for the winter various vegetables, fruits, berries, dates back to ancient times, our ancestors had no other possibility to enjoy these products in the cold season, and in the end, unlike us, they ate a delicious and natural vegetables and fruit throughout the whole year, not eating farmed "vegetation" and not clogging up your body chemistry, without which none of the normal cucumber in January will not grow.

To do or not to do preparations - each woman decides for herself, but practice shows - maybe not in the pursuit of healthy nutrition, but at least to maintain a good tradition to make harvesting is common today, and sees this useful undertaking the summer every second mistress. Among all the different kinds of canned food stand out piece for soups, which in winter we have the opportunity not only to benefit from the consumption of locally grown summer vegetables, but also significantly save time preparing delicious soups in a matter of minutes.

Recipes canning blanks - bases for soups

Soup stocking up for winter are made from a variety of vegetables: carrots, tomatoes, sweet peppers, parsnips, celery, parsley, dill, sorrel, spinach, green onions, and so on, Respectively, depending on which components are assembled workpiece, it can be used for making a particular soup or any soup, if billet universal mixture (carrot, onion, parsley root, and so on). Thus, having prepared the Foundation, you will be able to do in the winter delicious borscht, including green, soup, stewed vegetables, and virtually any other soups, spending a minimum of time.

We give recipes for canning most popular and delicious semi-bases for soups.

The recipe is versatile soup refills for the winter

You will need: 1 kg green celery and parsley, 600 g of salt, 500 g cabbage and cauliflower, carrots and sweet peppers, onions and leeks, brine - 1 litre water 1-2 g of citric acid and 40 g of salt.

How to make soup harvesting of cabbage. Wash and clean all the vegetables, chop them finely, sprinkle with salt, tightly put into sterilized jars. All the ingredients for the brine to combine, bring to a boil, hot brine, pour the vegetables in jars, close the jars with parchment or lids and store in the cold.

Chop the ingredients for the soup of the workpieces can be different, including the grate - it all depends on how you prefer to chop vegetables for soups.

From this recipe if desired, you can remove some of the vegetables, add the greens and so on, the main thing, as we know, for any soup is the roots and onions, without this dressing can hardly be called such. Adjust the recipe to your taste and winter made with this filling soup is sure to please. Well, then we'll give the recipe ingredients for certain soups.

Prescription blanks-refills for borscht

You will need: 2 kg cabbage, 1.5 kg of beets, 1 kg of tomatoes, 800 g carrots, 600 g of onions, 500 ml of refined vegetable oil, 300 ml of water, 100 ml of vinegar 9%, 3 tbsp. sugar, 2 tbsp. salt, peppercorn, parsley root, Bay leaf.

How to prepare the dressing for soup in the winter. Wash, peel vegetables, Korean or coarse grater to grate the carrots and beets, julienned cut cabbage, sliced chop the tomatoes, onion, chopped parsley, combine all the vegetables, placing them in a large pot, pour water, oil, salt, add sugar, Laurel, pepper, bring to the boil on a slow fire to boil the mixture for 30 minutes, pour the vinegar, stir, put the billet into sterilized jars, seal metal lids, wrap a blanket and leave to cool, then remove to a cool place.

To add such a workpiece in the soup you want, when you are ready meat and potatoes at the end of cooking the soup. Also in the mix, you can add herbs and pepper.

A very pleasant surprise home-winter hash you can, if summer would make this dressing for this soup.

Prescription refills for hash for the winter

You will need: 350 g of fresh cucumbers, 300g dill, 200g horseradish, 150 g of salt.

How to prepare the dressing for winter hash. Cucumber RUB on a grater, finely chopped young dill, horseradish grind in a meat grinder. Combine all ingredients, add salt, stir, put the mixture into sterilized jars, storing it in the cold. For making hash this dressing is added to the base and held for 10 minutes with a small amount of kvass (not salt), then the brew is added to the desired thickness of soup.

Recipe for winter preparations for soup

You will need: 1.5 kg cabbage, 600 g tomatoes, carrots, onion, bell pepper, 100 ml of vegetable oil, 1/2 Cup sugar and vinegar 9%, 2 tbsp. of salt.

How to make a template for soup. Finely chop the cabbage, tomatoes, onions, grate the carrot, julienned chop pepper, combine all the vegetables, stir, put 15 minutes, pour oil, add sugar and salt, simmer for another 5 minutes stirring constantly, pour in the vinegar and remove from the stove. Pour the hot mixture in sterilized banks, cork.

Prescription blanks for green soup with wild garlic

You will need: 800 g sorrel, 200g garlic and water, 20 g of greens carrots, 5 g of salt.

How to prepare the workpiece for green soup. Finely chop the washed and dried herbs, put in an enamel bowl, pour water, add salt, bring to boil, 5 minutes to boil, immediately pour into sterilized banks, roll up sterile lids.

Prescription blanks for pickle for the winter

You will need: 1.5 kg of fresh cucumbers, 500 g onions and carrots, 300 g of tomato paste, 250 g barley/rice 125 ml vegetable oil, 100 g sugar, 50 ml of vinegar, 2 tbsp. of salt.

How to make a template for the pickle. Chop the cucumbers, put in pan, add grated carrot, chopped onion half rings, stir. Boil until almost cooked pearl barley/rice. Combine tomato paste and oil, sugar, salt, pour a lot of vegetables, mix well, put all within 30-40 minutes, stirring constantly, add the barley/rice, simmer for another 5 minutes, add the vinegar, stir, put on sterilized banks, roll up, wrap jars blanket, to give so cool.

By analogy with the known wisdom: "Prepare sledge in the summer, and the cart - winter"- a very wise act Housewives, zagotavlivali refills for soups in the summer - fresh, really fragrant, rich in vitamins, vegetables and herbs. Try and appreciate the fascination of such blanks!