In order for the first courses to be as fragrant and tasty as in season with fresh summer vegetables, you need to work a little and make a preparation. Then it will be possible with its help to cook a fragrant soup, borscht and other dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summertime is an abundance of vegetables and herbs. However, this warm season ends very quickly. And now is the time to think about stocking up for the winter. Therefore, while the harvesting season is still lasts, I propose to make a dressing for the first courses. With it in winter, soups, borscht, cabbage soup are much tastier, and the fragrant aroma conveys the hello of summer. It greatly simplifies the preparation of food in the winter.
Moreover, you can use it not only for the first dishes, it is great for stews, stewing and other main dishes. This universal gas station will help you out in winter more than once. Just add it to your meal, bypassing the cleaning of vegetables, fatigue and rush. In winter, it will save you a lot of time and give your dishes a unique homemade taste, fill them with useful vitamins and microelements. And you can store the workpiece at home.
- Caloric content per 100 g - 34, 8 kcal.
- Servings - about 2.5-3 kg
- Cooking time - 30 minutes of preparation of products, 1 hour of infusion of the workpiece
Ingredients:
- Carrots - 0.5 kg
- Sweet pepper - 0.5 kg
- Onions - 0.5 kg
- Tomatoes - 0.5 kg
- Dill - bunch
- Parsley - a bunch
- Salt - 0.5 kg
Step-by-step preparation of preparations for the winter for the first courses
1. Prepare all vegetables. Peel the carrots and rinse. Remove the stalk, the baffled seeds from the bell peppers and cut into 4 pieces. Wash the tomatoes, dry and cut into pieces. Peel the onions, rinse, wipe dry and cut.
2. Grate the carrots on a coarse grater or use a food processor. With its help, you will get the job done much faster.
3. Transfer the grated carrots to a large, deep bowl.
4. Further, all vegetables will be twisted in a meat grinder. To do this, insert the medium nozzle into the appliance and twist the bell peppers.
5. Next, pass the onions through a meat grinder.
6. Do the same with tomatoes - twist.
7. Greens (dill and parsley), wash, dry and finely chop. Then add to all food in a bowl.
8. Cover all vegetables and herbs with salt. It is better to use fine salt. Also try to keep it free of lumps. If there are any, then break them by beating them with a kitchen hammer.
9. Stir the food well to distribute the salt and vegetables evenly. Leave the dressing for one hour to dissolve the salt.
10. Prepare sterile jars and fill them with blanks. Store it anywhere you like.
Tip: when using it in dishes, remember that salt is present in the workpieces, so you should salt the dishes only after the dressing has been added to them.
See also a video recipe on how to prepare a dressing for the first courses for the winter.
[media =
