Cooking a dressing for carrot soup for the winter

Carrots are found on the daily menu in soups, casseroles and side dishes. It is combined with other vegetables in soup dressings. To save time and not buy vegetables in winter, dressings are prepared in autumn. We have collected the most successful recipes for carrot soup dressing.

Carrot and Onion Soup Dressing

This is a classic recipe that doesn't take long.

Take note! This dressing works well with chicken noodle soup. The finished chicken is taken out of the pan, dressing, noodles are put into the broth and boiled 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, peeled, the carrots are rubbed on a medium grater, the onions are finely chopped. All are stewed over medium heat with water, oil and spices for 30 minutes, at the end add vinegar. The finished dressing is placed in dry clean jars, rolled up with lids and cooled at room temperature. Store in the refrigerator.

Carrots for soup for the winter in banks

There are several recipes for curling into jars. We offer moderately spicy and spicy - with garlic and chili.

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 herbs are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Onions are fried in vegetable oil, the remaining vegetables, herbs, spices are added and simmered under a lid over low heat for 30-40 minutes. Vinegar is added, stewed for another 5 minutes, laid out in sterilized, dry jars, covered with lids and cooled at room temperature. Store in the refrigerator.

Attention! For preparation, it is better to take small cans, at a time.

Variations of dressing for carrot soup for the winter

Refueling cans are washed with soda and hot water, rinsed and sterilized over steam. To do this, put a pad with several holes for small cans on a pot of hot water. Banks are placed on the linings before the water boils, so that they warm up gradually, and sterilized for 5 minutes from the moment the water boils.

Another method of sterilization: for 10 minutes, the jars are placed in an oven preheated to 100 ° C. The sterilized jars are taken with a clean kitchen towel and placed with the neck down on another towel to cool. Both towels are ironed in advance on both sides with a hot iron. The metal lids are boiled for 5 minutes and dried on a clean towel.

Pepper with carrots and onions

Bell peppers add sweetness to the dressing.

Required products:

• carrots - 500 g;
• bulgarian pepper - 300 g;
• onions - 500 g;
• tomatoes - 250 g;
• vegetable oil - 200 ml;
• salt - 1 tsp.

Vegetables are washed, peeled, finely chopped, grated carrots. All vegetables are fried in turn and transferred to a saucepan. Half the oil (100 ml) is heated in a pan, the onions are fried, another 50 ml of oil is added to the pan and the carrots are fried, 50 ml of oil is added again, in which the peppers are fried.

Add finely chopped tomato, salt to the prepared vegetables in a saucepan 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.

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 herbs are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Onions and carrots are fried in vegetable oil for 15 minutes, the remaining vegetables, herbs, spices are added and simmered under a lid over low heat for 30-40 minutes.

Add vinegar, stew for another 5 minutes, lay out in dry, clean jars, cover and sterilize. To do this, the jars are placed in a pan with hot water on a napkin (the water should reach the shoulders of the jars) and sterilized 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

It turns out 16 cans of 500 ml.

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.

The vegetables are washed, peeled, finely chopped, carrots and beets are rubbed on a medium grater. Pour oil into a saucepan, put chopped onions, carrots and beets, mix thoroughly, add a third of vinegar and water and heat over very low heat until vegetable juice appears.

The fire is added until the dressing boils and then reduced again, on a low boil the vegetables are stewed for 10-15 minutes, stirring thoroughly once before and once after a strong boil. Then add the tomatoes, the remaining water and vinegar, salt, sugar, pepper, bring to a boil and reduce the heat. The vegetables are stewed for 20 minutes, the bay leaf is added and stewed 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.

Soup dressing without boiling

The dressing does not require heat treatment and therefore prepares very quickly.

Required products:

• carrots - 600 g;
• bulgarian pepper - 600 g;
• onions - 500 g;
• parsley - 2 bunches;
• salt - 500 g.

Vegetables and greens are washed, peeled, chopped, grated carrots, mixed with salt and left for an hour. Then the vegetables are laid out in sterilized 250 ml jars, poured with the resulting juice on top, covered with lids and stored in the refrigerator.

Vegetable dressing with celery

Celery can be substituted with leeks or parsnips.

Required products:

• carrots - 1 kg;
• bulgarian 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 greens are washed, peeled, cut, grated carrots, mixed with salt. Part of the salt is left in order to then fill the dressing in the can on top - 1 tsp each. on the can. 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 they cool completely. Store in the refrigerator.

Mushroom hodgepodge with carrots

Soup with such a dressing turns out to be fragrant 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 discarded in a colander. The rest of the vegetables are washed, peeled, finely chopped, carrots are rubbed on a medium grater. Heat vegetable oil in a saucepan, add cabbage, carrots and onions, mix, add tomato paste and spices, bring to a boil.Then the fire is reduced and the vegetables are extinguished over low heat for 40-45 minutes; add mushrooms and bay leaves and stew for another 10 minutes.

At the end, add vinegar, mix and after 5 minutes the dressing is laid out in pre-prepared jars. Close with lids and leave upside down under a blanket until they cool completely. Store in the refrigerator.

For pickle

Spicy and flavorful dressing will save time for soup preparation.

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:

Vegetables are washed, peeled, cucumbers and herbs are finely chopped, carrots are rubbed on a medium grater, onions are cut into rings, garlic - in plates, everything is mixed with salt. After two hours, the workpiece is put on fire, boiled for 10 minutes and laid out on hot sterilized jars.

Close with lids and leave upside down under a blanket until they cool completely. 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 cut, carrots are rubbed on a fine grater. Saute onions and carrots in vegetable oil, add peppers, tomatoes, spices and mix.

Water is drained from the beans, added to vegetables, stewed over medium heat until the dressing is ready. They put it in hot sterilized jars, close with lids and leave it upside down under a blanket until it cools completely. Store in the refrigerator.

With green tomatoes

Fleshy green tomatoes add juiciness, freshness and unusual aroma to the dressing and soup.

Required products:

• carrots - 400 g;
• Bulgarian 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 dissolving the salt, the dressing is laid out in pre-prepared cans and poured on top with vegetable oil with a layer of 5 mm. This will keep the work piece free from mold. Jars are closed with lids and stored in the refrigerator.

With greens

The greens are chosen to taste, the dressing is very aromatic.

Required products:

• carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• greens to taste - 300 g;
• coarse salt - 1 kg.

Vegetables and greens are washed, peeled, chopped finely, grated carrots, mixed with salt and placed in sterilized 250 ml jars. Close 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 cellophane bags, disposable glasses, plastic containers. The prepared and cooled dressing is placed in a container in portions, so as not to freeze it a second time, well cooled in the refrigerator and stored in the freezer. The maximum shelf life is 6 months.

Read also:

Can there be an allergy to carrots, how it manifests itself and how it is treated.

Is it possible to eat carrots with pancreatitis and in what form.

Juicy and sweet hybrid of carrots Abaco F1 with a high yield.

Conclusion

Making a carrot dressing for your soup for the winter is easy. Besides carrots, it contains other vegetables, herbs and spices. Vegetables for dressing are sautéed, stewed with vinegar, or simply mixed with salt without heat treatment, after finely chopping.