Refills for rassolnik for the winter: useful and simple recipes

Along with other preparations, dressings for pickle for the winter (and also for saltwort, cabbage soup and other first courses) are very popular. After all, with the help of them, this or that dish can be cooked much quicker than usual, but it will turn out to be as tasty as in the summer, and at the same time it will retain all the useful properties of natural fresh products.

So, let's start with the filling for the pickle for the winter. You will need ingredients:

• Fresh cucumbers (1.5 kilograms);
• Tomato paste (300 grams);
• Onion (0.5 kg);
• Carrots (0.5 kg);
• Pearl barley or rice (250 grams);
• Sugar (100 grams);
• Vegetable oil (125 ml);
• Vinegar (50 ml);
• Salt (2 tablespoons).

Preparation of dressing for rassolnik for the winter is done quickly and easily, and therefore with this task you can cope even with the beginners housewives. First you need to prepare the vegetables: grate the cucumbers, rub the carrot, cut the onions into half rings. All this must be put in a large saucepan and mixed. In a separate container, cook rice (or pearl barley) until almost ready . Combine the tomato paste with butter, salt and cover with sugar, mix again the mass until smooth, and then pour in the vegetables. Next, the future refueling should be stewed for 30-40 minutes, after which it can be added to the rump. Continue to cook for about 4-5 minutes, and then it remains only to pour the vinegar, once again mix everything and spread out to the banks. Bundled banks must be wrapped in a blanket and allowed to cool.

In principle, this filling is suitable for solyanka and rassolnikov equally well. And it's very easy to prepare (as you have already seen). But if you adore the saltwort, we are happy to offer you another recipe that will help make a vegetable hodgepodge with mushrooms.

First, let's talk about what ingredients you need to buy to get such a dressing for rassolnik. The recipe itself is also very simple. You will need:

• Fresh cabbage (white cabbage) - 500 grams;
• Red sweet pepper - 500 grams;
• Carrots, onions and boiled mushrooms - 0.5 kilograms (mushrooms are best served by mushrooms);
• Tomato sauce - 200 grams;
• Sunflower oil - 100 grams;
• Salt, bay leaves, peppercorns - to taste;
• 9% vinegar - 1 teaspoon.

First of all, you need to grind the vegetables. Cabbage should be shredded as small as possible, carrots - rubbed, pepper - cut into strips, and onions - half rings. Then you need to mix all the vegetables, then add to them boiled mushrooms, sauce, butter, vinegar, salt and pour water (about 250 grams).

The future preparation is stewed on moderate fire for 30 minutes, while it needs to be stirred regularly. 10 minutes before the end of cooking, add bay leaf and bell pepper.

The hot hodgepodge is poured into pre-prepared sterile jars, rolled up, turned over to the lids and wrapped in a blanket until the final cooling.

We hope that the proposed recipes for the pickler for the winter and the saltwort will open for you something new in the vast world of cooking and help to pleasantly surprise loved ones!