How to cook a delicious vegetable dressing for the winter?

In summer, you can cook any dressing, simply by tearing the necessary vegetables in the garden or buying them at the market.In winter, we also want to smell the fresh herbs and vegetables. They are ideal for cooking soups, and for main dishes with meat and chicken. Let's try to make out how it is possible to preserve their freshness and taste for the whole winter.

Even if you do not have your own garden, you can make refueling for the winter by buying everything you need on the market. During the season, vegetables are much cheaper, and their quality is high. After all, they are ripe in a natural way and did not lie long in warehouses and shelves. So feel free to purchase the right amount and start making blanks. In winter, this will greatly simplify your life, and there will be more benefits from such dishes. You can choose one recipe and cook it, or you can diversify your own menu and try several options at once. It all depends on your desire.

Prepare all the necessary products. Before cleaning and chopping them, carefully inspect the fruit for rot and mildew. Since the blanks will have to be stored for a long time, you need to select only whole and good specimens. Before cutting and direct preparation of vegetables should be thoroughly washed and dried.

There are several ways to preserve vegetables for the winter.

• Sterilization. This method allows you to get rid of all microorganisms due to exposure to high temperatures. Vegetables are processed and packaged in processed sealed jars. If everything was done correctly, the harvest will remain in this form for a long time.
• Cooking. More often it is used for fruit in the manufacture of jam, jam and jam. But some recipes for cooking dressings also use cooking or frying products.
• Pickling. Due to the preliminary sterilization of containers and boiling water processing of vegetables, they retain their properties, while no harmful bacteria develop. This also contributes to a large amount of salt.

• Leaven. In this case, the preservative is not saline brine, but lactic acid. It is formed as a result of fermentation. To do this, the vegetables are not placed immediately in an airtight container, and allowed to stand for some time at room temperature.
• Drying. In this case, the dressing will look like it has spices and dried fruits. For more convenience and speed today there are special devices (dryers) for vegetables and fruits. Since there is no water left in the fruit, there is no place for pests to live.
• Frost. Here there are several ways to prepare refills. You can pre-peeled and chopped vegetables placed in containers or bags and freeze in this form. In this case, the mixture will be identical to the one that is sold in stores in sealed bags. Or make a little effort and make, for example, a fragrant dressing of green, filled with oil.

In the presence of ordinary vegetables, you can prepare a universal dressing for many soups. And for this you will not need to perform complex manipulations. Prepare, wash and process the following vegetables:

• Bulgarian pepper in the amount of 3 kg;
• hot pepper - 100 g;
• tomatoes;
• dill, parsley, cilantro (any herbs if desired) - 100 g.

All listed ingredients should be scrolled in a blender. The beauty of the recipe is that all vegetables will be raw and will not lose their benefits. Now add salt to the mixture. Wash and dry the containers in which the mixture will be stored. It is better if these are small glass jars, but small containers can also be used.

Place the mixture tightly in a container, top with oil. A layer of sunflower oil should be 1 cm. Put everything in the refrigerator.You can get it right before cooking the soup.

There are lots of recipes blanks. To list them all is simply impossible. Each hostess can change them at their own discretion. We will cite those that have proven themselves and do not require either exotic vegetables, or special equipment, or a long multi-step preparation procedure.

Equal amount of beets and carrots (2 kg each) is cleaned and rubbed. We also clean a couple of kilos of tomatoes and pass them through a blender or meat grinder. Cut the same amount of onion finely. Slightly more than half a liter of vegetable oil is poured into the pan and lay the carrot, beet and onion. Pour 50 ml of water and 30 ml of vinegar (9%). simmer on low heat until the juice is extracted, increase the heat and let it boil.

After that, reduce the heat again and simmer for 10 minutes, stirring occasionally. Add 200 g sugar, 5 tbsp. l salt, peppercorns, we throw tomatoes, another 60 ml of vinegar and 100 ml of water. Simmer another 30 minutes so that the vegetables are soft. 10 minutes before the end put the bay leaf. It remains only to decompose the gas station in pre-prepared (sterilized) banks and remove demand.

A fragrant dressing with garlic and onions will delight you in the winter and shorten the cooking time. You will only boil the pasta. So, we will require tomatoes and onions. Their ratio should be one to three. For the recipe we use 3 kg of tomatoes and 1 kg of onions. We cut everything into small cubes, after removing all unnecessary and dented parts (with a tomato). Put a large frying pan and fry the onion in it in sunflower oil, when it becomes soft, add the tomatoes.

They will need to boil for 10 minutes. For some hard grades, it may take 15 minutes. Now add 4 tbsp. l salt, half a tablespoon of sugar and a little red pepper (ground). Mix and hold for several minutes. It's time for garlic. It can be skipped through the garlic press or finely chopped. Cook for another minute and pour over sterilized jars, roll up.

It is difficult to bring a recipe for universal refills. After all, every hostess is accustomed to cooking soups according to their own recipe. Therefore, we present a recipe that is suitable for many soups, and you can add or remove individual ingredients from it at your discretion. After all, no one forbids you to create your own unique masterpieces.

Beans (0.5 kg) soaked for several hours so that it becomes soft. Next, chop carrots (1 kg), chop the pepper into cubes (1 kg), scroll tomatoes (1.5 kg) in a blender, cabbage (2 kg), chop in the usual way. All (except the beans) send to the pan with 500 ml of oil, add salt (1.5 tbsp. L.), Sugar (3 tbsp. L.), Simmer for almost an hour. The beans, boiled until ready, are added to the mix, simmer for 10 minutes, add vinegar (150 g), simmer for 3 minutes. Now it remains to decompose everything in sterilized containers, roll up and put into storage.

In addition to the cut blanks, you can prepare and fragrant sauce for meat. It can be used in the cooking process or served separately. It will require a kilogram of plums, 3 cloves of garlic, chili pepper pod, cilantro and dill.

Wash the plums and cut them into small cubes, send them to a saucepan, add 50 ml of water and bring to a boil. Reduce the fire and simmer for 10 minutes. We take out a colander, drain the water. Through the same sieve skip plum. Cake we do not need. The resulting puree is sent back to the pan. Finely chop the chili pepper and send it to a saucepan, add salt and sugar to taste. Bring the contents to a boil. We send rubbed garlic, chopped greens, cook for a couple of minutes. The sauce is ready. You can pour it into jars.

The most difficult stage will be the preparation of oil.They must be peeled and rinsed well with hot water. In the end, you should have 2 kilos of mushrooms. We cut them and let them drain completely. Let's take a carrot (2 kg): boil until done, remove the peel, cut into cubes or circles. We clean the onions (1 kg), cut and send to the frying pan with butter, and the Bulgarian pepper (1 kg) is poured into it.

Fry until soft, add salt to taste, pour 2 tbsp. l Tomato paste, mix. Next, add the mushrooms and simmer for about an hour. Remove from heat, add 100 ml of vinegar, add pepper peas. At this cooking is finished, you can lay out in sterilized containers and roll up.

The place of storage of blanks habitual for us is the garage, a loggia or a cellar. But general tips for storing the blanks are as follows.

• The best storage method is the temperature range from 5 to 20 degrees.
• It is not recommended to subject the workpiece to sudden temperature changes.
• If you store canned foods at or near zero, do not fill the jars very tightly under the neck. Remember that water tends to expand, and this is fraught with the fact that the banks just burst.
• Pickled billet is best kept in a cool (8-10 degrees).
• Blanks in transparent containers must be stored in a dark place. Contact with direct sunlight leads to the loss of some vitamins, and in some cases to damage.
• Do not forget to periodically inspect the workpiece. Damaged foods immediately throw out, do not risk your health.
• If you use metal covers or containers for storage, the room should be dry.

As for the use of blanks, everything is simple. Use them for cooking soup, borscht or other soups according to the author's recipe. In this regard, good universal recipes that fit a large number of dishes. You can experiment and add in one dish different blanks. This will help give an unusual taste to an already familiar recipe.

How to cook vegetable dressing for the winter, see the following video.