Borscht can easily be called one of the most popular soups! Everything about it is beautiful: bright color, enchanting aroma and incredible taste! There are a lot of recipes and variations for preparing this first dish, but this one classic recipe every housewife should know. Don't forget to serve traditional pampushki buns with garlic!

Thick Lentil Soup

Many people underestimate lentils and for good reason! It makes a very tasty thick soup. Baked vegetables, spices and fresh herbs give it such a bright taste and aroma that it is simply impossible to resist!

Pumpkin soup for immunity

Velvety and warming, this puree soup is not only tasty, but also extremely healthy: the red pepper it contains will strengthen the immune system, the bright pumpkin will give good mood, and the chicken will fill you with the necessary vitality.

Chicken soup

Chicken soup is considered one of the healthiest, especially in the cold season. This light dish and at the same time nourishing, it is perfectly digestible and protects the body from colds!

Rassolnik with rice

Rassolnik is one of the ancient Russian soups! Its main ingredients are, which give the dish a unique and incomparable taste! IN classic version it is prepared with pearl barley, but this grain can also be replaced with rice.

Mushroom solyanka

Thick, rich mushroom soup ideal for cold winter! Bacon gives the solyanka a pleasant smoky aroma, garlic gives it a piquant flavor, and parsley adds a hint of freshness. It's worth a try!

Pea soup

Pea soup It has been cooked in Rus' for centuries, but to this day this dish is very popular. It is highly nutritious and beneficial properties, so it will be indispensable in the cold. And to add a little flavor, add smoked bacon and garlic to the soup.

Vegetable soup for weight loss

Did you gain a couple of extra pounds during the holidays and want to get rid of them as quickly as possible? Try to cook light and vitamin vegetable soup! It improves digestion and provides the body with all the necessary substances. This dietary dish Even your loved ones who are not on a diet will appreciate it!

Finnish fish soup with smoked salmon

This traditional Finnish soup with smoked salmon and cream is often prepared in Scandinavia, but this dish is perfect for the Russian winter! Its original taste will especially appeal to gourmets and connoisseurs of unusual recipes.

Cheese soup

This soup is very easy to prepare! Thanks to the key ingredient - processed cheese– it turns out incredibly tasty and tender. A must try for cheese lovers!

Creamy sweet pepper soup

The author of this dish is one of the best chefs in Provence, Jean-Andre Charial, and this is already a good reason to try it! Creamy sweet pepper soup is very easy to prepare, but it turns out very original and will delight you with an unusual rich taste.

Quick Corn Soup

This recipe is perfect for those occasions when you want to treat yourself to something tasty, but have very little time to prepare food. Its unusual sweetish-smoky taste will diversify the usual menu!

Lamb soup with chickpeas

Lamb and chickpeas make this dish very rich and delicious! For cooking, you can use both regular and canned chickpeas. Either way, you have a great winter dish!

French garlic cream soup

Garlic soup? Why not! To prepare this dish, originally from France, you need the most simple products, which give a very unexpected result. The French know a lot about gourmet dishes!

Tomato soup with beans

This one is thick tomato soup with beans is very nutritious and flavorful. All the ingredients of the dish in combination create the perfect composition, and the spicy notes of chili pepper and crispy croutons perfectly complement its delicate texture!

Vegetable dressing consists of the main popular ingredients, which are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, the soups will turn out to be aromatic, tasty and beautiful in a summer style.
If desired, you can add parsley or celery root to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Dressing for borscht "Torchin at home"

2:4

Ingredients:
Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3.After the vegetables for our dressing have been cooked, put it in jars and enjoy the wonderful taste! I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.

2:4

Dressing for borscht for the winter

Ingredients:
3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Prepare products:
1. Place jars for sterilization.
2. Peel a couple of beet tubers. We take young beets. Why young? Of course, we have beets throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.”
3. Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable.
4. Peel the onions.

1. Grate the beets onto coarse grater.
2. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from the beets and does not impart any particularly valuable qualities to the borscht.
3. Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic.
4. Cut the tomatoes into small cubes or punch them with a blender.
The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise. Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make it easier for us to clean.

Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.

Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we need to not overdo it citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Then, transfer the borscht dressing into a pasteurized jar and close it with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

3:4

Universal vegetable dressing

This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150g.

Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel the carrots, rinse and grate on a coarse grater
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.
Next, put the prepared dressing in sterile jars, place them on the lids, and wrap them.
Yield: 12 half-liter jars.
Bon appetit.

Vitamin filling

This dressing can be used in winter for first and second courses.

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, finely chop and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars refills.

Vegetable soup dressing

This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have it on hand all winter. fresh vegetables and greens;)
The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like.
You can also chop celery and hot fresh pepper into the dressing.

Products:
1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens.

Step 2: Now you need to mix it all. To make mixing easier, I put half the products except the tomato, half the salt into a bowl and mix gently. “Have you washed your hands?” mix with your hands!

Step 3: Add tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them.

Step 4: Place the rest of the vegetables and salt into the bowl and mix thoroughly again. Taste for salt - it should be very salty;)

Step 5: Wash the jars with hot water and wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

6:4

Recipe for making pickle soup for the winter

You will need:

1.5 kg fresh cucumbers,

500 g of onions and carrots,

300 g tomato paste,

250 g pearl barley/rice,

125 ml vegetable oil,

100 g sugar,

50 ml vinegar,

2 tbsp. salt.

Preparation:
How to make a preparation for pickle. Chop the cucumbers, place in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

7:4

Dressing for borscht and soup for the winter

We will need:
Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:
Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but appearance it will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

Recipe for borscht dressing for the winter

Ingredients:
3 kg of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree in a blender, drain tomato juice In a large saucepan, pour oil, add sugar and salt, bring to a boil, add beets, carrots, bell peppers and onions cut into thin strips, simmer for 15 minutes over medium heat. Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste.

9:4

Winter dressing for borscht with cabbage

Many housewives prefer to prepare preparations for soups. After all, in the summer it is much easier to buy everything necessary products, and you get ready dish, which just needs to be added to the hot broth and the borscht will be ready within a few minutes.

Ingredients: ·
Tomatoes -1 kg;
Beetroot - 1 kg; ·
Sweet pepper- 1 kg;
Carrots - 700 grams; ·
Cabbage - 1 piece; ·
Onion - 700 grams; ·
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you don't use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell pepper. Vegetables need to be fried in vegetable oil- first, fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to avoid overcooking them.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

10:4

Video recipe Dressing for borscht with cabbage

Borscht dressing for the winter

Very convenient in winter - open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!

Yield: about 12 0.5 l cans

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%

Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot into sterile jars and roll up.

In winter, just cook the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

11:4

Video recipes - dressings for soup and borscht for the winter

If you don’t already know this way to make it easier for yourself to prepare first courses in winter, then we will tell you about it in detail. The fact is that you can prepare soup dressings in advance, and in winter you can simply add them to the broth and get a fragrant first soup in a matter of minutes.
Soup dressing for the winter: recipes can be very different in composition. But they all have a similar number of advantages. Here we are talking about the usefulness of seasonal products, the speed of preparing canned food and, most importantly, the possibility of quick use in the case of cooking.

Advice! When in winter you want to cook soup based on any soup dressing, you will need to cook the broth separately and add potatoes to it. 15 minutes before the end of cooking the first course, pour out a jar of dressing.

Soup dressing for the winter: recipes without cooking and with cooking

For pickle

What you need:
Three kg of cucumbers;
kg carrots;
kg onion;
Half a liter of tomato pastes;
Two hundred grams of sugar;
two hundred ml of vegetable oil;
Half a kg decoction. barley;
Four tbsp. salt;
One hundred grams of table vinegar;

Grate the cucumbers and orange vegetable on a large grater. After peeling the onion, chop it into thin rings. Mix the vegetables in a saucepan and add tomato paste, sugar and vegetable oil, salt. Send to cook for forty minutes.

After the specified cooking time, add the already boiled barley and vinegar to the dressing and cook for another five minutes. Then put the soup dressing into jars and roll up with tin lids.

With tomatoes

What you need:
One and a half kg of tomatoes and cucumbers;
One kg carrots. and Luccha;
Two tbsp. tomato paste;
Two tbsp. salt;
A glass of butter is growing;
A glass of pearl barley, which needs to be soaked in advance;
Six peppercorns;
A pair of laurel trees;

You need to grate it on a coarse grater, and just cut the onion into cubes. Then mix together and add seasonings. Cook for 45 minutes, and five minutes before the end of cooking, add pearl barley, as well as a few tablespoons of ordinary vinegar 9%.

With cabbage

This winter soup dressing recipe with cabbage is good because the vegetables don’t need to be thermally processed. Although, additional frying won’t hurt at all.

What you need:
1 kg of tomatoes;
Half a kg of onions;
Half a kg of red bell pepper;
One and a half kg of cabbage;
Tbsp. Sahara;
One and a half tbsp. salt;
One tbsp. table vinegar;
Hot pepper at our own discretion;

You will need to puree it. Here you can choose the most convenient method for yourself: grater, blender, meat grinder. Shred cabbage traditional way. Chop the remaining vegetables quite finely. Pour tomato juice into the pan and add all the vegetables except cabbage. Place the mixture on the fire and add the cabbage only after boiling.

Now let the dressing simmer for about a quarter of an hour over low heat, stirring frequently so that the vegetables do not burn. Add salt and sugar, vinegar. Mix everything again and place it in jars while hot, seal tightly.

With mushrooms

What you need (for a dozen half liter cans):
1 kg drops and carrots, tomatoes;
Half a kg of onion;
Two kg of mushrooms;
300 ml m. dis.;
A pair of laurel trees;
Salt and pepper to your own taste;

Chop the cabbage, grate the carrots on a large grater, finely chop the onions and tomatoes. Sauté onions and carrots in vegetable oil, add cabbage, salt and oil after 10 minutes. Simmer everything for a quarter of an hour on low heat.

When 20 minutes have passed, add chopped mushrooms to the vegetables. Simmer for another 15 minutes, adding bay leaf and pepper. Distribute this salad dressing into jars while still hot and seal tightly for the winter, leaving to cool upside down.

With pepper

This is the easiest way to quickly prepare soup dressing. Despite the fact that the ingredients are simple, the taste is refined and quite interesting.

What you need:
1 kg of onions, sweet peppers, carrots;
3 kg of ripe tomatoes;
Half a glass of salt and sunflower oil;
Any greens at your own discretion;

To prepare this soup dressing, all vegetables simply need to be processed through a meat grinder or mixed in a food processor. After this, add salt, butter and boil the mixture for half an hour over low heat. Ten minutes before the end, add chopped greens. Next, traditionally, put everything into pre-sterilized jars and roll up. It is best to use 0.5 liter jars for this dressing so that all the contents can be poured into the soup at once.

Soup dressing for the winter: recipes can be, as you have already seen after reading this material, completely different. All cooking options use exclusively seasonal products. This is precisely the main advantage of such soup dressings. But, of course, we must not forget about the significant savings in time at the stove when preparing a delicious, aromatic and healthy first course.

Our dear caring mothers and mothers-in-law! If you are worried about your children, who always have no time to cook and eat their first meal, make this magical preparation for borscht for them for the winter. In winter, your beloved child (or careless daughter-in-law) will gratefully cook and eat this delicious borscht, spending no more than half an hour on the whole thing (both cooking and eating). The borscht will turn out very tasty, even if there is only water in the house - it will take 5 minutes to prepare. And if there is meat, or chicken, or stew and a few potatoes, the result will exceed all your expectations. This is my debut recipe on the site, but I’m not afraid to post it, I know for sure that I won’t be ashamed of it. A friend shared the recipe for this miracle with me; I’ve been preparing borscht this way for 7 years now, and it always turns out great. Everyone loves my borscht and can eat it every day. Now is the season of preparations and you and I will still have to take a steam bath))) - but in winter you will try this amazing borscht and remember me with a kind word.

White cabbage Beet Tomato Bell pepper Carrots Onions Ketchup Sunflower oil Vinegar Sugar Salt