Preparing a dressing for carrot soup for the winter
Carrots are present on the daily menu in soups, casseroles and side dishes. In soup dressings it is combined with other vegetables. To save time and avoid buying vegetables in winter, dressings are prepared in the fall. We have collected the most successful recipes for carrot soup dressing.
Dressing for carrot and onion soup
This is a classic recipe that doesn't require much time.
Take note! This dressing is good for chicken noodle soup. Remove the finished chicken from the pan, add dressing and noodles to the broth and cook for 5 minutes.
Required Products:
- carrots – 1 kg;
- onion onion – 0.5 kg;
- vinegar 9% – 10 ml;
- black peppercorns – 2-3 pcs.;
- salt – 0.5 tsp;
- bay leaf – 1 pc.;
- vegetable oil – 2 tbsp. l.;
- water – 2 tbsp. l.
The vegetables are washed and peeled, the carrots are grated on a medium grater, the onions are finely chopped. Simmer everything over medium heat with water, oil and spices for 30 minutes, adding vinegar at the end. The finished dressing is placed in dry, clean jars, sealed with lids and cooled at room temperature. Store in the refrigerator.
Carrots for winter soup in jars
There are several recipes for rolling into jars. We offer moderately spicy and spicy - with garlic and chili pepper.
Required Products:
- carrots – 0.5 kg;
- onions – 2 pcs.;
- tomatoes – 300 g;
- pepper Chile - 1 PC.;
- fresh herbs to taste - 1 bunch;
- apple cider vinegar – 1 tbsp. l.;
- salt – 1 tsp;
- garlic – 2 cloves;
- vegetable oil – 4 tbsp. l.
Vegetables and greens are washed, peeled, finely chopped, carrots are grated on a medium grater.Onions are fried in vegetable oil, the rest of the vegetables, herbs, spices are added and simmered under the lid over low heat for 30-40 minutes. Add vinegar, simmer for another 5 minutes, place in sterilized, dry jars, close with lids and cool at room temperature. Store in the refrigerator.
Attention! For preparation, it is better to take small jars, one at a time.
Variations of dressing for carrot soup for the winter
Jars for dressings are washed with soda and hot water, rinsed and sterilized over steam. To do this, place a cover with several holes for small jars on a pan of hot water. The jars are placed on the linings before the water boils so that they warm up gradually, and they are sterilized for 5 minutes from the moment the water boils.
Another method of sterilization: place the jars in an oven preheated to 100°C for 10 minutes. Sterilized jars are taken with a clean kitchen towel and placed neck down on another towel to cool. Both towels are ironed in advance on both sides with a hot iron. Metal lids are boiled for 5 minutes and dried on a clean towel.
Peppers with carrots and onions
Bell peppers add sweetness to the dressing.
Required Products:
- carrots – 500 g;
- bell pepper – 300 g;
- onions – 500 g;
- tomatoes – 250 g;
- vegetable oil – 200 ml;
- salt – 1 tsp.
Vegetables are washed, peeled, finely chopped, carrots are grated. All vegetables are fried one by one and transferred to a pan. Heat half the oil (100 ml) in a frying pan, fry the onions, add another 50 ml of oil to the frying pan and fry the carrots, again add 50 ml of oil in which to fry the peppers.
Add finely chopped tomato and salt to the prepared vegetables and simmer over low heat for 15 minutes.The finished dressing is transferred to sterilized jars, covered with lids and left to cool at room temperature. Store in the refrigerator.
Tomatoes with carrots and onions
You will need 8 cans of 250 ml each.
Required Products:
- carrots – 1.5 kg;
- onions – 1 kg;
- tomatoes – 2 kg;
- paprika – 2 tbsp. l.;
- fresh herbs to taste - 4 tbsp. l.;
- vegetable oil – 120 ml;
- apple cider vinegar – 50 ml;
- salt – 35 g;
- sugar – 50 g.
Vegetables and greens are washed, peeled, finely chopped, carrots are grated on a medium grater. Onions and carrots are fried in vegetable oil for 15 minutes, the rest of the vegetables, herbs, spices are added and simmered under the lid over low heat for 30-40 minutes.
Add vinegar, simmer for another 5 minutes, place in dry, clean jars, cover with lids and sterilize. To do this, place the jars in a pan of hot water on a napkin (the water should reach the hangers of the jars) and sterilize for 10 minutes after the water boils. Then the jars are closed with lids, wrapped in a blanket and cooled at room temperature. Store in the refrigerator.
Dressing for borscht
Makes 16 500 ml cans.
Required Products:
- carrots – 2 kg;
- beets – 2 kg;
- onions – 2 kg;
- tomatoes – 2 kg;
- black pepper – 15-20 peas;
- bay leaf – 4 pcs.;
- vegetable oil – 600 ml;
- vinegar 9% – 100 ml;
- salt – 130 g;
- sugar – 200 g;
- water – 150 ml.
Vegetables are washed, peeled, finely chopped, carrots and beets are grated on a medium grater. Pour oil into a pan, add chopped onions, carrots and beets, mix thoroughly, add a third of vinegar and water each and heat over very low heat until vegetable juice appears.
The heat is increased until the dressing boils and then reduced again; the vegetables are simmered over low simmer for 10-15 minutes, stirring thoroughly once before and once after high boiling. Then add tomatoes, remaining water and vinegar, salt, sugar, pepper, bring to a boil and reduce heat. Simmer vegetables for 20 minutes, add bay leaf and simmer for another 10 minutes.
The hot dressing is transferred to prepared jars, covered with lids, and left upside down under a blanket until it cools completely. Store in the refrigerator.
No-cook soup dressing
The dressing does not require heat treatment and therefore prepares very quickly.
Required Products:
- carrots – 600 g;
- bell pepper – 600 g;
- onions – 500 g;
- parsley – 2 bunches;
- salt – 500 g.
Vegetables and herbs are washed, peeled, chopped, carrots are grated, mixed with salt and left for an hour. Then the vegetables are placed in sterilized 250 ml jars, the resulting juice is poured on top, the lids are closed and stored in the refrigerator.
Vegetable dressing with celery
Celery can be replaced with leeks or parsnips.
Required Products:
- carrots – 1 kg;
- bell pepper – 1 kg;
- onions – 1 kg;
- tomatoes – 1 kg;
- celery root – 0.5 kg;
- parsley and dill - 1 bunch each;
- salt – 1 kg.
Vegetables and herbs are washed, peeled, chopped, carrots are grated and mixed with salt. Leave some of the salt so that you can then pour the dressing in the jar on top - 1 tsp each. on the jar. Then the vegetables are placed in sterilized 250 ml jars, covered with lids and sterilized for 10 minutes. Roll up the lids and leave upside down under the blanket until completely cool. Store in the refrigerator.
Mushroom solyanka with carrots
The soup with this dressing turns out aromatic and rich.
Required Products:
- carrots – 1 kg;
- tomato paste – 1 tbsp;
- onions – 1 kg;
- boiled mushrooms – 2 kg;
- cabbage – 2 kg;
- bay leaf – 5-6 pcs.;
- allspice – 2-3 peas;
- salt – 3 tbsp. l.;
- sugar – 4 tbsp. l.;
- vinegar - 2 tbsp. l.;
- vegetable oil – 1 tbsp.
Peeled and washed mushrooms are boiled for 15 minutes and drained in a colander. The remaining vegetables are washed, peeled, finely chopped, and the carrots are grated on a medium grater. Heat vegetable oil in a saucepan, add cabbage, carrots and onions, stir, add tomato paste and spices, and bring to a boil. Then reduce the heat and simmer the vegetables over low heat for 40-45 minutes; add mushrooms and bay leaves and simmer for another 10 minutes.
At the end, add vinegar, mix and after 5 minutes the dressing is poured into pre-prepared jars. Cover with lids and leave upside down under a blanket until completely cooled. Store in the refrigerator.
For pickle
Spicy and aromatic dressing will save time preparing the soup.
Required Products:
- carrots – 500 g;
- fresh cucumbers – 2 kg;
- onions – 300 g;
- garlic – 2 cloves;
- parsley and dill - 1 bunch each;
- salt – 40 g.
How to cook:
The vegetables are washed and peeled, the cucumbers and greens are finely chopped, the carrots are grated on a medium grater, the onions are cut into rings, the garlic into slices, everything is mixed with salt. After two hours, the workpiece is put on fire, boiled for 10 minutes and placed in hot sterilized jars.
Cover with lids and leave upside down under a blanket until completely cooled. Store in the refrigerator.
With beans
The washed beans are poured with cold water for 12 hours.
Required Products:
- carrots – 1 pc.;
- bell pepper – 1 pc.;
- onions – 500 g;
- tomatoes – 500 g;
- white beans – 500 g;
- vegetable oil – 0.6 cups;
- salt – 1 tbsp. l.;
- sugar – 2 tbsp. l.
The soaked beans are washed and boiled in clean water until soft. Vegetables are washed, peeled and chopped, carrots are grated on a fine grater. Onions and carrots are sautéed in vegetable oil, peppers, tomatoes, spices are added and mixed.
Drain the water from the beans, add it to the vegetables, and simmer over medium heat until the dressing is ready. Place it in hot sterilized jars, cover with lids and leave upside down under a blanket until it cools completely. Store in the refrigerator.
With green tomatoes
Green fleshy tomatoes add juiciness, freshness and an unusual aroma to the dressing and soup.
Required Products:
- carrots – 400 g;
- bell pepper – 300 g;
- green tomatoes – 300 g;
- greens to taste – 2 bunches;
- vegetable oil – 0.6 tbsp.;
- salt – 400 g.
Vegetables and herbs are washed, peeled, finely chopped and mixed with salt. After the salt has dissolved, the dressing is placed in pre-prepared jars and a 5 mm layer of vegetable oil is poured on top. This will keep the workpiece from mold. The jars are covered with lids and stored in the refrigerator.
With greens
The greens are chosen to taste; the dressing turns out to be very aromatic.
Required Products:
- carrots – 1 kg;
- bell pepper – 1 kg;
- tomatoes – 1 kg;
- onions – 1 kg;
- greens to taste – 300 g;
- coarse salt – 1 kg.
Vegetables and herbs are washed, peeled, finely chopped, carrots are grated, mixed with salt and placed in sterilized 250 ml jars. Cover with lids and store in the refrigerator.
Features of storing soup dressing for the winter
The dressing is stored in jars in the refrigerator or cellar.It is also convenient to keep it in the freezer, for which they use plastic bags, disposable glasses, and plastic containers. The prepared and cooled dressing is placed into containers in portions so as not to be frozen a second time, cooled well in the refrigerator and stored in the freezer. Maximum shelf life is 6 months.
Read also:
Can an allergy to carrots occur, how does it manifest itself and how is it treated?
Is it possible to eat carrots with pancreatitis and in what form?
Conclusion
It’s easy to prepare carrot soup dressing for the winter. In addition to carrots, it contains other vegetables, herbs and seasonings. Vegetables for dressings are sautéed, stewed with vinegar, or simply mixed with salt without heat treatment, after being finely chopped.