“Hunter” cabbage salad for the winter: 4 recipes

Home Salads for the winter

Hunting salad for the winter is a preparation from the Soviet Union that can be found in stores. There is no answer why the salad is called “Hunter”. It's easy to assume that a vegetable appetizer goes well with hot meat cooked over charcoal. The side dish is convenient on the go; it can be eaten cold or heated over a fire.

However, this does not mean that the salad must necessarily be canned. It can also be prepared and served like a regular salad - on a platter. There are also different variations of this salad, so you can’t get bored with it. The main thing that characterizes the winter salad “Hunter” is its adaptability during the cold season, when it is difficult to find fresh ingredients for the salad.

Many housewives love this preparation because of its ease of preparation and inexpensive products. Vegetables can be found in any supermarket. Salad ingredients contain beneficial microelements in combination with a variety of dishes suitable for meat and vegetarian recipes.

White vinegar is the traditional vinegar for this recipe. If you like apple cider vinegar or rice wine vinegar, you can add them here too.

How to prepare hunter's salad for the winter - 15 varieties

1. Hunter's salad for the winter - a simple recipe
2. Hunter's winter salad with tomatoes, cabbage, carrots and spices
3. Winter hunting Kuban salad
4. “Hunter” salad with cheese
5. “Hunter” salad from green tomatoes
6. Winter salad “Hunter” with beets and sauce
7. “Hunter” salad from canned cucumbers
8. Chopped winter salad "Hunter"
9. Hunter's winter salad with smoked sausage
10. “Hunter” salad for the winter with smoked sausage and corn
11. Quick hunting salad for the winter
12. Hunter's Winter Potato Salad
13. Hunter's winter salad with sausage and tomatoes
14. Spicy cucumber salad for the winter “Hunter”
15. Winter salad “Hunter” with pasta and smoked meats

Simple recipe

The main ingredient of the dish is white cabbage. It is salted together with carrots, onions, tomatoes and cucumbers. Vegetables are chopped finely, stewed in a saucepan, and then placed in jars. This method of preparation is much simpler. The jars do not need to be sterilized along with the salad.

Composition of ingredients

These products are enough for 5 liters of salad:

Step-by-step cooking process

“Hunter” salad for the winter (each housewife can change the recipe to suit her preferences) can be made like this:

1. The cabbage must be cleaned of damaged leaves, washed, and chopped with a shredding knife.
2. Next, wash the tomatoes, scald with boiling water, and remove the peel. The stalk area needs to be removed. It is recommended to chop the tomatoes into medium-sized cubes.
3. Cucumbers must be washed under the tap and the ends removed. The fruits should be cut into circles or half rings depending on their size.
4. The onion must be peeled and chopped into rings or half rings.
5. It is recommended to peel the carrots and cut them into strips. It is allowed to grate the vegetable on a large or salad vegetable grater.
6. It is recommended to place all vegetable crops in a pan and pour oil over them. The ingredients must be mixed well. The container with vegetables should be put on fire.
7. After the mixture boils, you need to add sugar, salt, and mix everything.
8. Vegetables must be simmered for 35 minutes.
9. When the time is up, add vinegar and simmer over low heat for another 5 minutes.
10. The salad should be distributed into sterile jars and closed with lids.
11. It is recommended to place the jars on a towel laid out on the table. To check the seal of a salad jar, you need to turn it upside down. If the lid is not closed properly, liquid from the jar will ooze through the lid. Brine stains will remain on the towel.
12. Once the dish has cooled, the lids should pull inward.

13. The jars should be stored in a cool place (cellar, refrigerator, pantry).

What can I add?

You can add sweet pepper to the dish. Spices can include black peppercorns or powder, bay leaf, cloves, fresh parsley and dill.

How to serve a dish

The product should stand in the jar for several months so that it is saturated with brine. When serving, it is recommended to place the dish in a salad bowl, sprinkle with fresh parsley and dill. It is allowed to put olives in the dish. The salad is served with mashed potatoes, meat, fish, pasta, and rice.

Hunter's salad for the winter - a simple recipe

A tasty and simple recipe for the most popular salad in the USSR for the cold season.

Ingredients:

• Cabbage - 1 kg
• Carrots – 1 kg
• Cucumber – 1 kg
• Pepper b – 1 kg
• Onion - 1 kg
• Tomatoes – 3 kg
• Sugar - 240 g
• Oil
• Bay leaf - 5 pcs.
• Vinegar

Preparation:

Cut the carrots into slices and place in a saucepan.

Finely chop the cabbage and place on top of the carrots.

Chop cucumbers, tomatoes, peppers and onions. Layer carrots and cabbage on top. You can't mix it.

Let it cook.

Do NOT be afraid that the pan is out of water. Over time, the vegetables will release juice and settle.

Mix vinegar, oil, spices. Add to the pan.

Cook for 5 minutes.

Place the salad in jars. Sterilize in boiling water. Roll up.

Classic recipe

This dish is distinguished by the presence of bell pepper. The salad is dominated by tomatoes. During cooking, vegetables are first stewed until tender and then placed in jars. Jars of salad must be sterilized for 5-10 minutes.

Composition of ingredients

“Hunter” salad for the winter (a classic recipe that is not only tasty, but also healthy) includes:

These ingredients are enough for 7 liters of salad.

Step-by-step cooking process

The dish must be prepared as follows:

1. Carrot roots should be peeled, washed, chopped into circles, and placed on the bottom of a saucepan.
2. Shred the cabbage with a shredding knife and place it on top of the carrots.
3. The onion should be peeled, cut into half rings, and placed on top of the cabbage.
4. It is recommended to peel the sweet pepper, chop it into halves of rings, and place it on top of the onion.
5. Cucumbers should be washed, cut into circles, and placed on peppers.
6. For tomatoes, it is recommended to remove the stem area. The vegetable needs to be chopped into cubes or rings and placed on the cucumbers.
7. The saucepan should be placed on medium heat.
8. Oil must be combined with vinegar, salt, sugar, pepper. The resulting brine must be poured into a saucepan, but only after the vegetables have warmed up and settled.
9. After boiling the vegetable mixture, it is recommended to simmer it for 10 minutes. Next, the salad is distributed into sterile jars.
10. The jars should be covered with lids, but not screwed on. This is necessary so that the steam generated during sterilization can escape freely. Otherwise the banks will burst.
11. Jars with lids on should be placed in a pan of water for sterilization. After boiling water, it is necessary to sterilize for 5-10 minutes. This time is suitable for jars with a volume of 500 ml (5 min), 700 ml (7 min), 1000 ml (10 min). If the salad is rolled into 2-3 liter containers, then the sterilization time increases to 15-25 minutes. respectively.
12. After processing, the lids should be closed carefully and tightly. It is recommended to turn the jars upside down and place them on a towel.

    The article discusses various recipes for preparing hunting salad for the winter.

13. After cooling, it is necessary to check the tightness of the jars (by checking that the lids are retracted, that there is a sufficient amount of liquid, that there are no wet or oil stains on the towel).

What can I add?

You can add fresh herbs and rice to the dish. The salad will be more satisfying with rice. Spices can include bay leaves and cloves.

How to serve a dish

When serving, the dish should be placed in a salad bowl and sprinkled with oil. You can also sprinkle with parsley and dill. When preparing portions, you can put fresh vegetables around the edges. Salad is often served as an appetizer with meat. The dish goes perfectly with potatoes, rice, and pasta.

Hunter's winter salad with tomatoes, cabbage, carrots and spices

Vegetables are rich in vitamins and are essential for the proper functioning of the body. However, there is a vegetable that is only available for a limited time. This recipe comes to the rescue.

Ingredients:

• Cabbage - 1 kg
• Carrots – 6 pcs.
• Onion - 7 pcs.
• Cucumbers – 1 kg
• Tomatoes - 4 kg;
• Pepper – 1 kg
• Sugar
• Oil
• Spices
• Vinegar solution - 150 ml

Preparation:

Pre-mix vinegar, oil, spices and sugar.

Chop all ingredients, but do not mix.

Lay everything out in layers: carrots, cabbage, tomatoes, cucumber, onion and pepper.

Pour in water and sauce. Cook until tender and simmer for 15 minutes. Cool.

You can put the salad in jars and roll it up. Or serve ready-made in a dish.

How to prepare a hunting salad with meat

Products:

• Chicken meat (you can take fillet, thighs or drumsticks).
• Butter).
• Vinegar.
• Carrot.
• Cabbage.
• Sand sugar.
• Greenery.
• Cheese (Parmesan is recommended).

Cooking steps:

1. The meat needs to be washed and put on the stove to cook.
2. While it's cooking, you should do the vegetables. First they must be washed and then cut. The cabbage is finely chopped, and the carrots are grated.
3. Vegetables are sprinkled with sugar and sprinkled with vinegar. They need to sit to release the juice.
4. When the meat is completely cooked, it needs to be cooled and finely chopped across the grain. Do not be afraid of damaging the structure of the meat, since this does not matter for preparing the salad.
5. Sliced ​​meat is combined with vegetables. This whole mass must be fried over a fire in butter. The mass does not fry for long, literally 5-7 minutes.

After this, the salad can be sealed in glass jars or served immediately.

Winter hunting Kuban salad

Another common version of hunting salad for the winter with a sweeter taste than in the traditional form.

Ingredients:

• 1 kg tomatoes
• 1 kg cabbage
• 1 kg cucumbers
• 1 kg pepper
• 400 g onion
• 500 g carrots
• 100 g sugar
• Oil
• 150 ml vinegar
• 10 bay leaves

Preparation:

Chop or grate all ingredients. Do not mix.

Mix vinegar, bay leaf, spices, sugar and oil. Soak all ingredients in this mixture for 1 hour.

Then put everything in layers in a saucepan and bring to a boil. Cook for 10 minutes. Place into jars and roll up.

A simple recipe without sterilization

What you need (for 2.5 l):

• cabbage – 0.75 kg;
• carrots – 0.5 kg;
• cucumbers – 0.5 kg;
• tomatoes – 0.5 kg;
• onion – 0.5 kg;
• vegetable oil – 125 ml;
• table vinegar – 80 ml;
• salt – 40 g;
• granulated sugar – 100 g.

How to cook:

1. Finely chop the cabbage.
2. Cut the carrots into strips or grate them to make a Korean salad.
3. Cut the cucumbers into thin semicircles.
4. Cut the tomatoes into thin slices.
5. Thinly slice the onion into halves of rings.
6. Stir the vegetables except the tomatoes.
7. Place on low heat and wait for the vegetables to release their juice. Simmer them for a quarter of an hour.
8. Add tomatoes and simmer for the same amount.
9. Add the remaining ingredients after mixing them in a separate bowl. Cook for another 5 minutes.
10. Place in prepared jars and roll up. You don't have to wrap it up.

The snack stores well, even though it was prepared without sterilization, but the vegetables in it are less crunchy. If desired, the recipe can be simplified by immediately mixing all the ingredients and simmering over low heat for 30-35 minutes.

“Hunter” salad with cheese

Quite a hearty and spicy salad for the cold season, which is very budget-friendly and can be prepared for a holiday.

Ingredients:

• Carrots - 1 pc.
• Pickled cucumbers - 2 pcs.
• Chicken fillet – 2 pcs.
• Marinated mushrooms – 150 g
• Hard cheese - 200 g
• Mayonnaise

Preparation:

Boil the eggs hard until done. Cook vegetables and meat separately and cool. Peel vegetables and eggs.

Lay the salad on a plate in layers. The first layer of salad is sliced ​​potatoes. Apply a layer of mayonnaise.

The next layer is chicken fillet, finely chopped with a layer of mayonnaise. Next add eggs, chopped carrots and mayonnaise. Next is the cucumber, grated on a coarse grater. After mayonnaise, mushrooms, again mayonnaise and grated cheese. The finished salad is placed in the refrigerator for 2-3 hours to soak, after which it can be served.

“Hunter” salad without bell pepper

The salad prepared according to this recipe turns out to be tender and unusual in taste. In order to have a variety of snacks on holiday tables in winter, it is enough to prepare the “Hunter” salad without bell pepper.

Cooking time: 1 hour 10 minutes Total volume: 5 liters

Ingredients:

• white cabbage (1.5 kg);
• fresh carrots (1 kg);
• onions (1 kg);
• fresh cucumber (1 kg);
• fresh tomato (1 kg);
• vegetable oil (250 ml);
• table vinegar, 9% (150 ml);
• salt (80 g);
• sugar (200 g);
• peppercorns (to taste);
• bay leaf (to taste).

Preparation:

1. Shred the cabbage. Scald the tomatoes with boiling water, peel them and remove seals, cut the pulp into cubes. Cut the cucumbers into circles or half circles. Chop the onion into half rings and the carrots into strips (or grate for salads).
2. Place all ingredients in a large saucepan, stir, add vegetable oil and place on low heat.
3. After the salad boils, you need to season it with salt and sugar, add spices to taste, stir and simmer for 35 minutes. Then pour in the vinegar, simmer for another 5 minutes and remove from heat.
4. Prepare (sterilize) jars and lids.
5. Fill the jars with the prepared salad. Roll them up and put the lids down, wrap them in a warm blanket and let them cool in this position (this may take about 2 days).
6. After cooling, store the jars in a cool, dark place.

The dish is ready to eat, store the preparation for no more than 1 year.

“Hunter” salad from green tomatoes

All proportions can be varied to taste. You can also add any spices.

Ingredients:

• Green tomatoes - 200 g
• Cucumbers – 200 g
• Cabbage - 300 g
• Pepper - 200 g
• Carrots – 100 g
• Onion - 1 pc.
• Garlic - 1 clove
• Parsley dill
• Salt
• Vinegar essence
• Vegetable oil

Preparation:

Finely chop or grate all ingredients.

Place everything in a saucepan.

Mix liquid ingredients with spices. Squeeze the garlic.

Chop the greens.

Cook the vegetables for 15 minutes, pour in the sauce and cook for another 10 minutes. Let cool. Mix with herbs, place in jars and cool.

Culinary secrets

In addition to cabbage, the Okhotnichy salad includes cucumbers, tomatoes, sweet peppers, onions and carrots. It is not surprising that the appetizer looks bright and appetizing and has a rich taste. However, in order for it to come out exactly like this and stand well all winter, you need to know a few culinary secrets.

• Vegetables are chopped into a salad, so some housewives see in its preparation an opportunity to find a use for spoiled products: many shortcomings will not be visible in the cutting. Of course, tomatoes can be cut into cubes, removing rotten areas. Of course, overgrown cucumbers can also come into play. However, you need to understand that from young cucumbers and high-quality fresh tomatoes, the appetizer will turn out not only more beautiful, but also more tasty.
• To give the salad a traditional look, vegetables must be chopped correctly: cut the onion into thin half rings, finely chop the cabbage, cut the carrots into strips or circles, and cucumbers into half circles. But it is advisable to make the pepper pieces larger so that they are clearly visible in the salad. Tomatoes are cut according to the directions in the recipe.
• “Hunter” salad will be tastier if it is subjected to minimal heat treatment, so it is most often sealed without cooking, first sterilized in jars. However, there is a simpler method: boil the vegetables, put them in jars, and roll them up. If you use this option, it is better to chop the tomatoes not too finely and place them in the pan a little later than other vegetables so that they retain their shape.
• There is no point in saying that jars and their lids should be sterilized first: it is naive to believe that the snack will last the whole winter if you close it in insufficiently clean jars or break their seal.

We present to your attention 4 recipes for the “Hunter” salad: classic, simple (without sterilization), spicy (with garlic) and unusual (with green tomatoes).

“Hunter” salad from canned cucumbers

A very simple winter salad that is always relevant at all times.

Ingredients:

• Cucumbers – 1 kg
• Onion – 2 pcs.
• Dill
• Spices
• Vinegar
• Oil

Preparation:

Cut the cucumbers into slices or as desired.

Chop the onion.

Mix everything in a saucepan. Adding dill.

Soak in vinegar and oil. Add spices Cook for 10 minutes. Let cool.

Place the dish in jars and roll up.

Finger-licking cucumber lecho for the winter with tomatoes

A new version of lecho made from cucumbers - delicious, you'll lick your fingers!

Ingredients:

• Tomatoes – 500 gr
• Bell pepper – 300 gr
• Garlic – 15 g
• Cucumbers – 1 kg
• Sugar - 90 gr
• Salt - 40 g
• Vegetable oil - 50 ml
• Vinegar - 50 ml

Cooking method:

1. Wash the tomatoes, cut them as desired, grind them using a blender (you can put them through a meat grinder), pour them into a large thick-walled saucepan.

2. Peel the bell pepper from seeds, wash it, and cut it into strips. Peel the garlic and pass it through a press.

3. Wash the cucumbers and cut them into slices (if the fruits are very large, then it’s better to cut them into halves).

4. Place the prepared pepper in a saucepan with tomato puree, add sugar, salt, pour vegetable oil, and add garlic gruel. Stir, put on fire, bring to a boil. Then reduce the heat, cover the pan with a lid and continue cooking for 15 minutes.

5. After the specified time, put the prepared cucumbers in a saucepan, pour vinegar, stir, bring to a boil, cook under the lid for 5 minutes.

6. Pour the finished lecho into hot sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and leave until completely cool (I always leave it like this for a day). Then we transfer the blanks to a permanent storage location.

Another point: I weighed the vegetables already peeled, so take this into account when preparing.

From this amount of ingredients I got 4 half-liter jars.

Chopped winter salad "Hunter"

Thin rounds of winter root vegetables are lightly tossed with olive oil and a balsamic glaze. This is the last winter salad.

Ingredients:

• 1 yellow beet
• 1 red beet
• 1 black radish
• 1 watermelon radish
• 2 carrots
• 4 radishes
• 4 lettuce leaves
• Olive oil
• Balsamic glaze or molasses

Preparation:

Wash the beets and large radishes, but do not peel them. Cut into thin rings.

Peel the carrots and cut them equally.

Be careful with your fingers when you do this. Use a protective cover if necessary.

To assemble your salad, place a layer of dill on each of 4 small plates.

Fold the vegetables in a loose order.

Dress with olive oil and balsamic glaze. Sprinkle lightly with spices and serve.

Hunter's winter salad with smoked sausage

Nutritious, bright and everyone's favorite winter salad for any occasion.

Ingredients:

• Potatoes - 3 pcs.
• Pickled cucumbers – 3 pcs.
• Smoked sausage – 200 g
• Peas - 1 can
• Cheese - 200 g
• Mayonnaise

Preparation:

Boil the potatoes. Cut into arbitrary slices.

Also cut the cucumbers. Cut the sausage into slices.

Grate or chop the cheese.

Mix everything with mayonnaise.

“Hunter” salad for the winter with smoked sausage and corn

This composition goes well with crispy sweet and sour pickles, which give the salad a piquant and refreshing taste. Adding eggs makes the dish more nutritious and satisfying. Mayonnaise is the link between these ingredients. The taste of the dish is completely harmonious and balanced.

Ingredients:

• Smoked sausage – 250 g
• Egg - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Canned corn - 180 g
• Green onions - 2 pcs.
• Mayonnaise

Preparation:

Chop boiled eggs, sausage, cucumbers and onions.

Mix everything with corn and season with mayonnaise.

Cool and serve.

Quick hunting salad for the winter

Pickled cucumbers with onions are a favorite way to use up summer cucumbers and the quickest way to organize a winter snack.

Ingredients:

• 1 glass of water
• 1/3 vinegar
• 1/3 cup sugar
• 2 teaspoons salt
• 2 cups chopped cucumbers
• 1/2 cup chopped onion
• Additional vegetables

Preparation:

In a small bowl, add water, vinegar, sugar and salt. Stir to combine and until the sugar and salt dissolve. Add cucumber and onion. You can add any other vegetables.

All cucumbers should be covered with brine, if you have a lot of cucumbers or are making a large batch, make more brine.

Leave the mixture in the refrigerator until you are ready to use.

If desired, cucumbers can be preserved.

Zucchini salad with cucumbers for the winter

Ingredients:

• Cucumbers – 1.5 kg
• Zucchini - 1.5 kg
• Carrots – 300 gr

For the marinade:

• Garlic – 80 gr
• Sunflower oil – 200 ml
• Sugar - 100 gr
• Salt - 30 g
• Vinegar - 200 ml
• Dry spices - 20 g

Cooking method:

To prepare the preparation, you should choose high-quality vegetables. Cucumbers should be young, small and approximately equal in size. It is advisable to collect them a couple of hours before cooking. Fruits that stand for a day or more become lethargic.

It is also better to take young zucchini. So that the skin is tender and there are no large seeds inside. It is preferable to choose juicy, bright varieties of carrots. Then the preparation will be bright and appetizing in appearance.

1. Wash the cucumbers thoroughly under running water, then cut off the ends on both sides. Cut each cucumber lengthwise into four pieces. The result is oblong bars.
2. We also wash the zucchini and trim off the ends. We cut them the same way as cucumbers - into oblong cubes. Considering that zucchini is larger than a cucumber, we cut it not into quarters, but into six parts.
3. Peel the carrots and wash them thoroughly under running water. Then grate the carrots on a coarse grater. You can use a Korean vegetable grater if you have one on your household.
4. Place all prepared vegetables in a large saucepan. Pour sugar and salt into them, pour sunflower oil and vinegar. We also add a mixture of spices for Korean carrots.
5. Mix thoroughly to distribute the spices among the vegetables. Leave to marinate for a day at room temperature. During this time, stir the ingredients a couple of times.
6. After the specified time, the vegetables will release juice, which will be enough to continue working with the workpiece. So, put the salad in clean, pre-sterilized jars. Cover with iron lids.
7. Place a towel on the bottom of a large, fairly deep saucepan. Then we place the jars in it. Pour hot water into the pan so that it reaches the hangers of the jars. We send the pan to the fire.
8. Sterilize within 15 minutes from the moment the water boils.
9. Then we take out the jars and seal them tightly.

Hunter's Winter Potato Salad

This classic Russian salad recipe is very simple and you can easily vary the ingredients to suit your taste.

Ingredients:

• 4 medium potatoes
• 3 medium carrots
• ½ tablespoon white vinegar
• 4 eggs
• 300 g sausage
• 100 g pickles (cucumbers)
• 1 can of peas
• 1 teaspoon dill
• 4 things. green onions
• 1 cup mayonnaise

Preparation:

Boil vegetables and eggs.

Cut the sausage and pickles into small cubes and chop the green onions.

Cut everything into slices.

In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions. Add mayonnaise and dill and stir until well combined.

Cover with plastic wrap and refrigerate for at least 1 hour.

Hunter's winter salad with sausage and tomatoes

This salad can create a truly bright and enjoyable dinner in the winter.

Ingredients:

• 3 pcs. small potatoes
• 200 g smoked sausage
• Salad greens
• 1/2 yellow pepper
• 200 g tomato
• 1/2 cup Italian vinegar

Preparation:

Boil the potatoes.

Heat a nonstick skillet over medium heat and cook the smoked sausage until browned, about 6 to 9 minutes. Set aside.

Arrange the greens on a platter and cover the plate with smoked sausage, peppers, tomatoes and sliced ​​potatoes. Pour vinegar and garnish with herbs.

Spicy cucumber salad for the winter “Hunter”

Rice vinegar, sugar and salt are the key to this quick and easy pickle.

Ingredients:

• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dried crushed red pepper
• 3 cups red onion slices
• 1 cucumber
• 3 fresh sprigs of dill

Preparation:

Combine first 5 ingredients in a small saucepan over medium heat; boil. Remove pan from heat; let stand 20 minutes or until cooled.

Combine onion slices, cucumber slices and dill sprigs in a large plastic bag.

Add vinegar mixture. Place in the refrigerator for 1 hour.

Salad of sliced ​​cucumbers with garlic in jars

I prepare this appetizer of sliced ​​cucumbers for immediate consumption and for the winter in jars.

We take:

• 4 kilograms of pimply cucumbers of any size
• 4 heads of young garlic
• 3/4 faceted glass of salt
• half a faceted shot glass of fine sugar
• 2 faceted glasses of vinegar
• faceted glass of butter
• 2 coffee spoons pepper

Preparing the seaming:

Wash the fruits and cut them into convenient pieces. I cut it in different ways: into slices, halves or quarters. It all depends on the size of the fruit. I make sure to finely chop the peeled garlic with a knife and not squeeze it out.

I mix all the products and let them sit for a couple of hours. While the salad is infusing, I prepare containers for canning.

On a note! If you plan to eat the snack quickly, then put it in the refrigerator without heat treatment or sealing.

Place the mixture with garlic and seasonings in a container. Sterilize for fifteen minutes. Screw in the pickles.

More deliciousness:

Canning beans and vegetables for the winter: 6 recipes that will help you out in the winter - both in soup and as a side dish