Want cooking soup in winter, to spend less time on it?To do this, you can stock up with fresh vegetables and herbs, closing banks preparations for the winter.Barshchou filling - one of those brightly colored salads.It will help significantly reduce the time works.There are several ways of preserving vegetables for soups.Can cook quite differently Barshchou dressing for winter.The recipes given in this article may be changed by adding or removing new ingredients available depending on taste preferences.Be creative and try new options!
Barshchou dressing for winter : mandatory components
Since we are talking about this, perhaps the most important of all the soups, and the composition of the workpiece to be relevant.Therefore, for the bright red color of the future vegetable soup definitely need to be included in the dressing beets.To it add the carrots, onions and peppers ("grinder").Also, the entire mass is poured before the heat treatment of tomato puree.If the selected method of salting, which does not provide for warming in the filling can be put not only fresh pepper and fresh herbs all possible, and cabbage.But in this case, such a salad before placing in a boiling soup or used in small quantities, as an additive to freshly prepared zazharku fresh vegetables or washing and yellowing requires a pan within a few minutes.And how to get semi-finished?Here are recipes for how to prepare for winter Barshchou filling in two ways.The composition of the vegetables can not be changed, only the method varies the heat treatment.
Method one: Barshchou refueling for the winter in the form of sterile lettuce
Ingredients:
- 3 kg of fresh bright red beet;
- 1 kg of crude carrots;
- 1 kg of juicy ripe tomato;
- 1 kg onion bulb quality;
- 1 kg of a bright, preferably colored, sweet pepper;
- 3 tbsp.l.common salt;
- 1 cup raw (unrefined) sunflower oil;
- 1 faceted full cup of sugar;
- ½ usual cup of vinegar (diluted to 9% strength).
Preparation:
- wash all vegetables thoroughly, remove excess sand and soil, and clean.Then, beets, carrots, chop to a coarse grater or cut with a sharp knife in a straw.Onions and peppers chop half rings, tomatoes - slices.
- Mix all the vegetables, add the remaining ingredients.
- Spread dressing on clean sterilized jars and place.For small (0.5, 0.7 L) containers will be enough for 15-20 minutes.Spent in boiling water, 1 l - half an hour.
- Right out of the hot water zakuporte jar lids, and turn setting upside down, wrapped until cool.Keep the dressing room should be cool.
Method two: Barshchou dressing for winter by short provarivaniya
The difference of this method is that the vegetable mass is expanded in sterilized jars and cooked directly on the fire.After her boiling note the time - 20-25 minutes.Then the hot mixture expanded in sterile jars and roll up.Bright mixed vegetables ready!
