In winter I regretted that I had done little! Preparation for the winter without cooking and sterilization!
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for dressing for soup for the winter without cooking and sterilization. In winter, this is my lifesaver. The dressing is made from fresh vegetables and added to soups. You do not need to boil anything, add vinegar and roll up in jars. We just cut everything, mix and put it in banks. The dressing is perfectly stored in a cool place, last year I specially experimented, left the jar at room temperature, preserved well.
***************************
Recipe:
(I indicate the weight of peeled vegetables)
Carrots -1 kg.
Bulgarian pepper -1 kg.
Onions -1 kg.
Tomatoes -1 kg.
Dill and parsley greens -1kg.
Salt -1 kg.
COOKING METHOD
And so we need vegetables for 1 kg and 1 kg of dill and parsley, grate carrots on a coarse grater. Cut the bell pepper into cubes. Chop the greens finely. You can take greens in equal proportions, I always take more dill. Cut the onion into cubes.
Cut the tomatoes and grind with a blender, you can pass through a meat grinder.
Add 1 kg of salt to the tomato, you need to take the usual salt without additives. Mix with tomatoes. We take a large container and put prepared vegetables. Carrots, peppers, onions, add herbs and mix. Now pour in the tomatoes and salt.
We mix. The dressing is ready, put it in sterilized jars and close with lids. Watch how I sterilize banks here "Sterilization of cans without steam" We put the cans in a cool place. From this amount, 5 liter jars are obtained.
In winter I add to soups, gravies, sauces. For example, I cook this soup. I cook chicken broth, add potatoes, when the potatoes are ready, add 1-2 tbsp. refueling, boil for 2 minutes. The flavorful soup is ready. Since all vegetables in this dressing are used raw, salt serves as a preservative, thanks to which the dressing will stand for quite a long time.
It should be added to dishes in small quantities so as not to oversalt.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: