Preparation of vegetable dressings for soups, borscht and other dishes does not take much time and does not require long-term sterilization. This is a great help for any housewife. Not to mention the fact that in them beneficial substances and vitamins are perfectly preserved.
Pick your recipe
When adding dressings to a dish, you must remember that they contain salt, so you need to salt just a little, or not add salt at all.
Soup dressing
You will need: 1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, sweet pepper 4-5 pcs., Dill and parsley 200 g each, salt 800 g.
Rinse vegetables and herbs well and allow to dry. Peel the carrots, onions and peppers. Finely chop the pepper and onion, and grate the carrots on a coarse grater. Cut the tomatoes into thin slices. Stir vegetables, add chopped herbs and sprinkle with salt. Transfer to clean cans, close with plastic lids and put in a cool place.
Borsch dressing
Ingredients: sweet pepper - 1 kg, tomatoes - 1 kg, onions - 1 kg, carrots - 1 kg, salt - 800 g.
Wash and peel all vegetables. Pepper, onion, carrots cut into thin strips, tomatoes cut into small slices. Combine all ingredients, add salt, mix. Transfer to prepared jars, close with lids. Store in a cool place.
Green borsch billet
You will need: sorrel - 500 g, dill - 300 g, green onions - 500 g, parsley - 100 g, salt - 100 g.
Rinse and chop all greens. Add salt and mix to make juice. Put in jars, sterilize for 25 minutes. Seal tightly, cool and clean in a cool place.
Vitamin Dressing
Ingredients: carrots - 0.5 kg, cauliflower - 0.5 kg, kohlrabi - 0.5 kg, sweet pepper - 0.5 kg, celery - 300g, dill and parsley in one bunch, salt - 0.5 kg.
Wash and dry vegetables and herbs. Peeled carrots, kohlrabi and celery cut into large pieces. Pepper to clear the stalks and seeds. Grind all vegetables and greens with a mill or meat grinder. Stir with salt. Arrange in jars, cover with lids and store in the cold.