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Tomato pepper soup dressing for winter

Tomato and Pepper Soup Base for Winter

A soup base for winter — it couldn't be simpler! Really, very simple! Every cook will want this base on hand. The important thing is that it's fresh! Yes, we won't even cook anything. You can make it at the dacha, then put it in the refrigerator at home and use it as needed. One secret — only scoop it out with a clean spoon, and that's it! It'll keep all winter long!

Foster

Recipe author

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Composition / ingredients

Servings:

Tomatoes

750

Onion

250

Bell pepper

250

Carrots

250

Dill

Parsley

Salt

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

25 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Peel and grate the carrots. If you usually cut carrots into your soup, cut them the way you're used to.
Step 2:

Peel and dice the onion. Cut it however you like it for soup.
Step 3:

Seed and chop the pepper.
Step 4:

Chop the washed and dried herbs.
Step 5:

Coarsely chop the tomatoes, removing the stem ends and any spoiled spots.
Step 6:

Put the tomatoes through a meat grinder (or blend them).
Step 7:

Add salt to the tomato purée and mix.
Step 8:

Add the vegetables.
Step 9:

Mix well.
Step 10:

Pack the mixture into clean, dry jars.
Step 11:

Seal with clean, dry lids.
Step 12:

Store in the refrigerator and use as needed.

Enjoy! P.S. 1. You can add a spoonful of odorless sunflower oil on top of each jar — this will extend the shelf life. P.S. 2. If you make soup only occasionally, pack the mixture into small jars; it's more convenient that way.