If you have harvested a decent harvest of beans, and they are beautiful, fresh, and just begging to be put in a jar, then why not prepare a delicious bean dressing for the winter? And you’ll definitely find where to use it. It is good as a stand-alone salad, as a spread on sandwiches, for preparing various vegetables baked in pots, and also for the famous bean soup with smoked bones.
Preparing this dressing is quite simple and quick, and a jar can really help out when you don’t know. Those who remember it during Lent will say a special thank you for a hearty meal!
Ingredients:
- 1 kg of tomatoes,
- 300 grams of fresh beans,
- 200 gr onions,
- 200 grams of carrots,
- 2 cloves of garlic,
- 2 tbsp. vegetable oil,
- 80 ml 9% vinegar,
- salt to taste,
- cold water for soaking beans,
- boiling water for tomatoes.
To prepare you will need:
Bowl for soaking beans
2.5-3 liter saucepan
Sterilized jars with lids for refilling
Recipe with photos step by step:
Place fresh beans in a bowl and cover with cold water for 1 hour, then drain and drain. On tomatoes with reverse side make a cross-shaped cut, place in a pan, pour boiling water over it for 2-3 minutes. Drain the water and peel the tomatoes. 
Peel onions, carrots, garlic. Grate the carrots on a coarse grater. Finely chop the onion and garlic. Place chopped vegetables in a saucepan. 
Cut the tomatoes into slices, add to the rest of the vegetables in the pan, stir. 
Add vegetable oil, salt to taste. Place the vegetables on the fire and simmer over low heat until almost done. 
Add beans to the vegetables, mix thoroughly and cook for another 15-20 minutes, depending on the properties of the beans. Taste the beans for doneness. 
Add vinegar to the prepared salad, stir and remove from heat. Hot salad Place in sterilized jars and seal. Allow the salad to cool under cover.
This dressing can be served in rustic style With rye bread, can be added to stews and salads, you can stew cabbage with sausages, you can serve it as a side dish, reheat it.
An excellent option, no matter what!
Bon appetit!
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 cut 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:
Preparation:
Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers hot pepper leave.
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 nylon covers.
This dressing keeps well even without refrigeration.
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:
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 microwave oven. 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: Sausage soup - 10 quick recipes
This filling is ideal for chicken soup with noodles. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.
Required Products:
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 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:
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.
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:
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.
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: Lentil soup - 10 simple and tasty recipes
Required Products:
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.
This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.
Required Products:
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.
This dressing will help you out when you need to quickly prepare dinner, but time is short. To make the preparation, there is no need to boil, stew or fry anything in advance, 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.
Borscht dressing for the winter is especially respected by those housewives who do not like to spend a long time in the kitchen. This preparation includes almost all the ingredients needed to prepare a hearty first course. All that remains is to cook the broth and add the dressing - that’s all, the dish is ready.
Fragrant, rich borscht, among other first courses, is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of hands and kitchen? Of course you can, if you worry about this in advance by preparing beets and carrots for the winter in jars.
The dressing is not only tasty and very bright, but also retains most of the beneficial substances for which these root vegetables are famous.
If you cook borscht with tomato paste, then you can safely use it to prepare a first dish for the winter.
However, it is important that the tomato paste is of high quality and thick.
Borscht dressing with cabbage for the winter is a great way to preserve the taste, aroma and vitamins of summer vegetables. At the same time, in winter it will take much less time to prepare borscht. Many people think that making such preparations is pointless, because vegetables are sold all year long... However, thrifty housewives think a little differently, because in winter vegetables increase in price, and their taste is no longer the same.
Dressing for borscht is a very convenient way to preserve it for the winter. Especially when you need to quickly cook a hot first dish.
Many people do not like such preparations because of the vinegar present in them, but you can prepare borscht dressing for the winter without it.
It is easy to make a preparation for borscht from any vegetables, but the main thing is that it must contain tomatoes and beets. They are what give borscht its bright, rich color and aroma.
Many housewives use beans in making borscht. This ingredient makes the dish rich and high in calories, and can even replace meat. The recipe for such a dressing will be especially appreciated by vegetarians and people who observe Lent.
For borscht dressing, use only young, juicy and bright vegetables with thin skin. This is the only way your preparation will turn out healthy, tasty and aromatic.
Bomb recipes for dressings for borscht, soups, solyankas and rassolniks for the winter
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When pickling vegetables and herbs, they retain many vitamins until spring. I have been preparing vegetables this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, add 1-2 tablespoons of aromatic dressing. Just remember to salt the dish a little less later.
Ingredients:
Preparation:
Grate the carrots on a coarse grater.
Cut the onion and pepper into thin strips.
Remove the skins from the tomatoes and chop them too.
Finely chop the greens. (The recipe calls for more greens than in the photo. I just didn't have enough greens this time.)
Add salt (if “extra” then 400g) and mix everything. After 10 minutes, pour the dressing (the released juice too) into jars and cover with nylon lids.
The dressing keeps well at room temperature.
The specified amount of vegetables yielded 4 cans of 0.5 liters each.
2 kg beets
250 gr. Luke
750 gr. tomato
250 gr. sweet pepper
1 head of garlic
100 gr. Sahara
100 gr. vinegar 9%
250 gr. rast. oils
30 grams of salt (tablespoon)
dill, parsley (optional)
Cut the tomatoes, peppers and onions into cubes (if desired, you can grind them in a blender or grind them in a meat grinder - it doesn’t matter)
Three raw peeled beets on a coarse grater...
Put everything (EXCEPT GARLIC!!!) in a pan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time...
While everything is stewing, wash and sterilize the jars and lids.
After 40 minutes, squeeze the garlic into the pan and simmer for another 10 minutes, also stirring occasionally.
ALL! Place into jars and roll up. We wrap the jars in warmth until the morning.
The yield of the finished product from the specified amount of vegetables is 2.5 liters.
On 2 liter jars It took me approximately:
12-15 medium carrots
1.5 kg pepper
6 large onions
bunch of dill, parsley
a quarter of celery root (can be replaced with a stalk, or without it at all, depending on your preference)
2 heads of garlic
coarse salt about 200 grams
Grate the carrots on a coarse grater, finely chop the peppers, onions, herbs, celery into thin strips, garlic into thin strips, sprinkle everything with salt, mix, let stand for 30 minutes (to release the juice)
Place in clean jars along with the juice, tamp down a little, close with lids and put in the refrigerator, it stores very well and lasts for a long time
When preparing broths, be careful with salt, since the dressing is salty, I don’t salt the broth, I add a couple of spoons of the dressing, and then decide whether to add salt or not)
- For 10 cans of 0.5 l: 1 kg of cabbage,
- 1 kg of tomatoes,
- 1 kg carrots,
- 0.5 kg of onion,
- 2 kg of mushrooms, boiled in salted water,
- 0.3 l vegetable oil,
- 3-4 bay leaves,
- hot and allspice pepper, salt to taste.
Shred the cabbage, grate the carrots on a coarse grater, cut the onion into strips, and cut the tomatoes into pieces. Sauté onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.
Then add mushrooms to the vegetables and simmer until tender (10-15 minutes). 3 minutes before readiness, add bay leaf, bitter and allspice. We put everything hot into the jars and roll them up.
300 g beet tops
200g - sorrel
50 g dill,
200 ml water,
25 g salt.
Chop the beet tops, add salt, add sorrel, dill, stir, add water and cook for 5 minutes after boiling. Then put into jars, roll up, and store in the cold.
1 kg of onions, 1 kg of sweet peppers (red and yellow), 3 kg of tomatoes, 1 kg of carrots, 0.5 liters of sunflower oil, 0.5 cups of salt, herbs.
We pass the vegetables through a meat grinder or grind them in a food processor, mix with salt, oil and cook over low heat for 30 minutes (after boiling). 10 minutes before the end of cooking, add chopped herbs. When hot, place in sterilized jars (preferably 0.5 liters each) and roll up.
The seasoning is preserved until the new harvest. It can be used not only in okroshka, but also in salads.
- Horseradish roots - 200 g,
- 300 g dill,
- 350 g fresh cucumbers,
- 150 g salt.
Three horseradish roots on a fine grater, finely chop the dill, grate the cucumbers on a coarse grater. Add salt to the chopped vegetables and mix everything thoroughly. Place the seasoning in jars, close with nylon lids and store in the refrigerator.
Seasoning for pickle with pickled cucumbers
I cook a kilogram of pearl barley for 2 hours. I add 1 kg of carrots, onions, tomatoes, 3-4 bell and hot peppers, a head of garlic, 2 tbsp tomato paste. spoons. Cook until the vegetables are cooked. Salt 4 tbsp, sugar 2 tbsp, vinegar 9% 2 tbsp, 1 cup sunflower oil. At the end of cooking, pickled cucumbers 1 kg or less. I cook for another 20 minutes and put them in jars.
Seasoning for pickle sauce fresh cucumbers
Ingredients:
3 kg FRESH cucumbers
1 kg carrots
1 kg onion
0.5 l tomato paste
250 g sugar
200 ml vegetable oil
4 tbsp. salt
500 g boiled pearl barley
100 g 9% vinegar
Grate the cucumbers and carrots on a coarse grater, cut the onion into half rings.
Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, and salt in a saucepan. Cook for 40 minutes. After 40 minutes, add boiled pearl barley, and after another 5 minutes, add vinegar.
Pour everything into sterile jars and seal.
When you want soup, cook the broth, add potatoes and 10-15 minutes before the end, add a jar of pickle. Very tasty and minimal hassle. The only time you'll have to tinker is when you can it!
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Grind the tomatoes into a puree - in a blender or in a meat grinder.
Chop the cabbage (coarsely or finely - as usual for soup).
Wash and peel onions, carrots and peppers.
Grind - cut or pass through a meat grinder or blender.
A saucepan with tomato juice and put the remaining vegetables (except cabbage) on the fire. When the mixture boils, remove the foam and add the cabbage.
Let the mixture simmer for 10~20 minutes over low heat. Stir frequently, because the cabbage sinks to the bottom and may burn.
Add salt, sugar and vinegar.
Transfer to sterilized jars.
Seal tightly and place under a warm blanket until completely cool.
Borscht is one of the favorite first dishes of many of us. It is prepared in meat, bone or vegetable broth. The basis for this soup is fruits collected from the garden, always white cabbage. Beans are not included in this list. However, borscht with it turns out very tasty.
In order not to waste time on lengthy preparation of borscht in winter, in summer you can work hard and stock up on a special preparation. All you need to do is put it in a saucepan with broth, boil it and get an excellent soup.
It is not at all necessary to cook the meat base. Beans contain so much protein that they can perfectly replace animal products. The satiety of borscht remains the same, but the calorie content is reduced.
Ingredients:
Harvesting method:
This preparation is used not only when cooking borscht, but also as an independent dish.
For 7 liters of finished product take:
Preparation:
