Source: Yaruniv-Studio, AdobeStockPreparing soups in jars is a wonderful time-saver when you don't have time to cook a hot meal. Simply add them to broth and season to taste – with potatoes, grains, herbs, or spices. We offer 12 excellent recipes for winter!
1. Pea Soup for Winter
Source: AdobeStockWe recommend using split peas, as they cook faster.
You will need: 700 g split peas, 1 kg tomatoes, 500 g bell peppers, 500 g carrots, 200 g onions, 100 ml vegetable oil, 30 ml vinegar, 2 tbsp salt, 2 tbsp sugar.
Preparation: Soak the peas overnight in advance and boil them until almost done. Finely chop the onion and bell pepper, grate the carrot, and pass the tomatoes through a meat grinder.
Sauté the onion with carrots in vegetable oil until soft. Add the bell pepper, and after 10 minutes, pour in the tomato and add salt and sugar. Then add the peas to the vegetables and cook the soup for 40 minutes over low heat, covered. 5 minutes before the end of cooking, pour in the vinegar and seal the pea soup in sterilized jars.
2. Kharcho Soup for Winter in Jars
Source: AdobeStockRich and very aromatic – simply irresistible.
You will need: 2 kg tomatoes, 500 g onions, 400 g plums, 150 g walnuts, 1 hot red pepper, 1 head garlic, 80 g cilantro or parsley, 200 ml vegetable oil, 150 ml vinegar, 2 tbsp sugar, 2 tbsp salt, 2 tbsp khmeli-suneli, spices.
Preparation: Boil plums for 10 minutes in boiling water, drain the liquid, and rub the fruit through a sieve. Chop and sauté the onion with hot pepper. Pour boiling water over the tomatoes, peel them, and pass them through a meat grinder.
Mix the tomato and plum puree with the onion, bring to a boil, and simmer the preparation for 40 minutes over low heat, stirring. Add sugar, salt, and spices, pour in the vegetable oil. Add chopped nuts and herbs, simmer the kharcho for another 20 minutes, and 5 minutes before the end, pour in the vinegar. Seal the soup in sterilized jars.
3. Bean Soup for Winter
Source: AdobeStockThis preparation can also be used for making borscht.
You will need: 500 g beans, 500 g tomatoes, 500 g carrots, 500 g bell peppers, 500 g onions, 100 ml vegetable oil, 0.5 tsp vinegar essence, 2 tbsp sugar, 1 tbsp salt, spices.
Preparation: Soak the beans overnight in advance and boil them until half-cooked. Chop the onion, grate the carrot, and sauté them in oil until soft. Add sliced bell pepper and grated tomatoes, bring to a boil, and simmer for 20 minutes. Add beans, sugar, salt, and spices to the soup. Simmer for another 10 minutes, pour in the vinegar essence, and seal everything in sterilized jars.
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4. Mushroom Solyanka for Winter
Source: botanichka.ruAny wild mushrooms are best suited for this recipe.
You will need: 1.5 kg cabbage, 800 g mushrooms, 250 g carrots, 250 g onions, 150 ml tomato sauce, 150 ml vegetable oil, 50-60 ml vinegar, 1/4 cup sugar, 0.5 tbsp salt.
Preparation: Sort and wash the mushrooms, boil them for 15 minutes in boiling water, and chop them arbitrarily. Shred the cabbage, grate the carrot, and finely chop the onion. Mix the vegetables with oil, tomato sauce, vinegar, sugar, and salt. Simmer the preparation for about 1 hour over low heat, add the mushrooms, and simmer for another 45 minutes. Seal the resulting solyanka in sterilized jars.
5. Borscht for Winter in Jars
Source: AdobeStockIncredibly convenient and appetizing borscht dressing with beets and cabbage.
You will need: 2 kg beets, 1.5 kg tomatoes, 1.2 kg cabbage, 1 kg carrots, 800 g onions, 600 g bell peppers, 150 ml vegetable oil, 100-120 ml vinegar, 500 ml water, 100 g sugar, 50 g salt.
Preparation: Grate the tomatoes, and slice and grate the other vegetables as for borscht. Mix cabbage, tomatoes, salt, and sugar, pour in 200 ml of water, and simmer everything for 7 minutes over low heat.
Sauté the onion in half of the vegetable oil, add carrots, bell peppers, and beets. Pour in the remaining oil and half of the vinegar, simmer everything for 20 minutes, covered. Mix both vegetable preparations, the remaining water, and vinegar. Simmer for another 10-15 minutes and seal the borscht in sterilized jars.
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6. Rice Soup for Winter
Source: AdobeStockA very affordable and inexpensive soup recipe for winter with minimal ingredients.
You will need: 2 cups rice, 4 cucumbers, 2 carrots, 2 onions, 4 tbsp vegetable oil, 4 tbsp vinegar, 2 tsp salt, 2 tsp sugar.
Preparation: Finely chop the vegetables, rinse the rice, and put everything into a pot. Add oil, sugar, and salt, and pour in about 6 cups of water. Bring the preparation to a boil and cook for about 30 minutes over low heat. Pour in the vinegar and seal the soup in sterilized jars.
7. Rassolnik for Winter in Jars
Source: AdobeStockInstead of pearl barley, you can also use rice or another grain.
You will need: 2 kg pickled cucumbers, 2 cups pearl barley, 500 g carrots, 500 g onions, 300 ml tomato paste, 4 tbsp vinegar, 3 tbsp salt.
Preparation: Grate the pickled cucumbers and leave them for 2-4 hours. Soak the pearl barley for the same amount of time. Chop the onion, grate the carrot, and sauté them until soft. Mix all ingredients except vinegar, and bring to a boil. Simmer the rassolnik for 30 minutes over low heat. 5 minutes before the end of cooking, pour in the vinegar, and then seal the soup for winter.
8. Tomato Soup for Winter in Jars
Source: AdobeStockA versatile base for preparing various soups.
You will need: 1.5 kg tomatoes, 500 g bell peppers, 500 g carrots, 500 g onions, 200 g herbs, 3 tbsp tomato paste, 2 tbsp vinegar, 2 tsp salt, 2 tbsp sugar, spices, aromatic herbs.
Preparation: Arbitrarily chop all vegetables and simmer them together for 20-30 minutes. Add tomato paste, chopped herbs, salt, sugar, and spices. Simmer for another 20 minutes. Pour in the vinegar, stir, and seal the preparation in sterilized jars for winter.
9. Shchi for Winter
Source: AdobeStockJuicy and crispy cabbage is needed here, not necessarily young.
You will need: 2 kg cabbage, 1.5 kg tomatoes, 500 g carrots, 500 g bell peppers, 1/2 head garlic, 5-6 tbsp vegetable oil, 2 tbsp vinegar, 2 tbsp sugar, 3 tbsp salt.
Preparation: Shred the cabbage and mash it with your hands with sugar and salt. Chop the remaining vegetables, mix everything with vegetable oil, and bring to a boil. Simmer the shchi for 20-25 minutes, covered, over low heat. Pour in the vinegar and seal the preparation in sterilized jars.
10. Vegetable Soup for Winter in Jars
Source: AdobeStockA light soup made from seasonal vegetables, quick to prepare.
You will need: 3 kg cabbage, 2 kg green tomatoes, 2 kg bell peppers, 1.5 kg carrots, 1.2 kg onions, 600 g apples, 3 cups vegetable oil, 2 tsp vinegar essence, 6 tbsp sugar, 4 tbsp salt, spices.
Preparation: Slice all ingredients as for soup, place them in a pot with oil, and add sugar, salt, and spices. Bring the preparation to a boil and cook for about 30 minutes over low heat, and 10 minutes before the end of cooking, pour in the vinegar essence. Seal the soup in sterilized jars.
11. Potato Soup for Winter
Source: AdobeStockSimple and quick to prepare, and most importantly – from ingredients always at hand.
You will need: 2 kg cabbage, 800 g potatoes, 4 carrots, 4 onions, 100 ml vegetable oil, 100 ml vinegar, 2 cups water, 4 tbsp sugar, 3 tbsp salt.
Preparation: Chop the onion, grate the carrot, dice the potato, and shred the cabbage. Mix the vegetables with salt and sugar, lightly mash them, and sauté for 10 minutes in vegetable oil. Pour in the water and simmer the preparation for another 20 minutes, covered, over low heat. Then add the vinegar and seal the soup in sterilized jars for winter.
12. Buckwheat Soup for Winter in Jars
Source: 1000.menuHearty and very nutritious – you'll want to make it again and again!
You will need: 1.5 kg tomatoes, 500 g carrots, 500 g bell peppers, 500 g onions, 250 g buckwheat, 250 ml vegetable oil, 50 ml vinegar, 100 g sugar, 1 tbsp salt.
Preparation: Rinse and boil the buckwheat until half-cooked. Pass the tomatoes through a meat grinder, grate the carrot, and chop the onion with bell pepper. Sauté the onion, carrot, and bell pepper in vegetable oil.
Bring the tomato preparation to a boil, add sugar and salt, pour in the remaining oil and vinegar. Simmer for 5 minutes and then add all other ingredients. Simmer for another 30-40 minutes, stirring occasionally, and then seal the soup in sterilized jars.