Filling for the winter from vegetables is a collective concept, combining a whole range of dishes that can be used as sauces, as a basis for first courses, separate side dishes for meat and quick salads. As a rule, this is a simple combination of seasonal vegetables, often with tomato sauce , whose composition varies depending on the purpose for which you plan to use the workpiece.
Filling for the winter from vegetables with salt
Ingredients:
- sweet pepper - 640 g;
- tomatoes - 830 g;
- carrots - 780 g;
- onions - 780 g;
- greens of dill - 80 g;
- salt - 820 g.
Preparation
For this simple refueling it will be enough to grind all the vegetables from the list. You can use the grater to prepare carrots, and peppers and onions should simply be finely chopped with a sharp knife. Also cut finely and tomatoes. Chop the dill and combine all the prepared ingredients together with the salt. Spread the parchment over the scalded jars, tighten and store in the refrigerator. There is no need to sterilize the dishes or mixture, or roll up the cans for storage.
Before using it in hot dishes salted vegetables are enough to save together.
The recipe for a universal vegetable dressing for the winter
Ingredients:
- tomatoes - 4.8 kg;
- carrots - 880 g;
- sweet pepper - 880 g;
- hot pepper - to taste;
- apples - 1,1 kg;
- garlic - 145 g;
- sugar - 15 g;
- vegetable oil - 20 ml;
- apple cider vinegar - 20 ml.
Preparation
After clearing the vegetables and apples, pass them through the meat grinder and send the mixture to stew in an enamel saucepan for a couple of hours. After the mixture turns into a homogeneous sauce, season it, add the chopped garlic, pour in the oil with the vinegar and continue to quench after another half an hour. Distribute the workpiece in a clean container, cover, leave for sterilization, and then roll up.
Serving vegetables for the winter without cooking - recipe
Ingredients:
- tomatoes - 1,1 kg;
- carrots - 680 g;
- sweet pepper - 680 g;
- onion - 740 g;
- greens of dill and parsley - for 115 g;
- salt - 120 g.
Preparation
Scald tomatoes, peel them and peel with the rest of the vegetables. The resulting puree-like mass is mixed with chopped herbs and salt, spread over scalded jars and tightly closed with scalded lids. Natural acid from tomatoes and a large amount of salt will provide a "long" billet for a long life.
Filling for the winter from vegetables for borsch
The most popular are the seasonings for vegetable soups for the winter. A jar of this filling will save you from the hours needed to clean, cut and prepare all the vegetable ingredients from the soup base.
Ingredients:
- beet - 1, 6 kg;
- onion - 430 g;
- carrots - 840 g;
- tomatoes - 1,1 kg;
- a bunch of greenery;
- salt - 95 g;
- vegetable oil - 230 ml;
- vinegar - 135 ml;
- water 430 ml.
Preparation
We start with the preparation of vegetables: we rub the carrots and beetroot largely, scald tomatoes and peel them from the skin, cut the onions into small cubes. First, we pass onions and carrots until golden. We shift the vegetable mixture into a separate bowl, then comes the turn of pepper, which is fried independently. When pieces of pepper soften, in a separate serving of oil fry beets with the addition of a drop of vinegar and sugar. Next, we connect all the previously saved vegetables with tomatoes, season, supplement with herbs and stew with water for 15 minutes. At the very end, we pour the remains of vinegar and oil.