How to prepare pickled soup for the winter. Homemade winter soup dressings in jars

Today there are many ways to prepare soups for the winter. These blanks are useful in many ways. Firstly, they are able to saturate the body with vitamins all year round, because with proper preparation they store most of the nutrients. Secondly, blanks will save a lot of time and effort. You don't have to constantly prepare vegetables (bought at the store), fry them, etc. Soup recipes for the winter take their rightful place in any cookbook. You can cook cabbage soup, borscht, solyanka, rassolnik and much more.

The five most commonly used ingredients in recipes are:

If you wish, you can experiment by supplementing the standard soup set with additional ingredients. The process is as simple as possible: chop (or mince) vegetables, add vinegar, add water, bring to a boil, boil for 5-7 minutes and put the resulting mass into jars. The base will retain its properties for more than a year. It’s time to remember the ancient wisdom: “Prepare a sleigh in summer, and a cart in winter.” Thanks to these preparations, you can cook delicious soups in just a few minutes. They not only look appetizing, but also have a rich taste. To enhance it, you can use various seasonings. Your family will be satisfied!

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Pickling, pickling and fermenting vegetables for the winter is a traditional activity for all housewives in the summer season. How to prepare seasonings for soups for the winter with photos, step by step, see and read on.

Preparations for the winter: seasonings for soups

Vegetable preparations are good as appetizers and in the form of salads. I suggest moving away from the topic a little and preparing a few jars of dressings for borscht, cabbage soup and pickle.

Recipe for borscht dressing for the winter

Ingredients:

• 4 kg beets
• 2 kg tomatoes
• 2.5 kg onions
• 2.5 carrots
• 10 tooth garlic
• 200 ml tomato paste
• 2 tbsp. vegetable oil
• 1.5 tbsp. Sahara
• 3 tbsp. l. salt
• basil, dill, coriander, celery, garlic, onion

Cooking method:

1. Grate the beets on a fine grater.

2. Cut the onions into cubes.

3. Grate the carrots on a medium grater.

4. Scald the tomatoes with boiling water, prick them with toothpicks and remove the skin.

5. Cut the tomatoes into slices. You can grind it with a blender.

6. Peel the garlic and cut into strips.

7. In a saucepan, fry onions and carrots in vegetable oil.

8. Chop the greens.

9. Place the beets in a saucepan and simmer in a small amount of oil.

10. Add tomatoes and tomato paste. Simmer the mixture for 10 minutes over low heat. Place the fried carrots and onions into the pan.

11. Add salt and sugar. To stir thoroughly. Place garlic in the dressing and add a little water to prevent it from burning. Approximately 0.5 tbsp. boiled water. Cook the dressing for about 20 minutes until the beets are ready. Add greens, stir and remove from heat.

12. Wash the jars thoroughly with baking soda. Scald the jars with boiling water. Sterilize jars and lids.

13. Fill the jars with dressing.

14. Pour 1 tsp on top. calcined vegetable oil or table vinegar 3%. Roll up the cans with sterile lids, turn upside down and cover with a blanket.

15. Store cooled jars in a cool place.

It is better to store the borscht dressing in the cellar or refrigerator.

Frequent soups on the Russian menu are cabbage soup, borscht and rassolnik. We have prepared the borscht dressing for the winter, let's move on to the dressing for the cabbage soup.

Recipe for cabbage soup dressing

Ingredients:

• 2 kg cabbage
• 0.5 kg tomatoes
• 1 kg carrots
• 0.5 kg onions
• 0.5 tbsp. Sahara
• 0.5 tbsp. table bite 9%
• 100 ml vegetable oil
• 2 tbsp. l. with Olya
• peppercorns - 10 pcs.
• Bay leaf
• caraway or dill seeds

Cooking method:

1. Chop the cabbage into thin strips.
2. Cut the tomatoes into cubes.
3. Peel and chop the onion.
4. Grate the carrots on a medium grater.
5. Combine vegetables in a saucepan.
6. Salt and season with sugar.
7. Pour in vegetable oil.
8. Place the pan with the dressing on the stove.
9. Simmer the dressing for about 3 5 minutes.
10. Pour vinegar into the dressing, add seasonings and stir.
11. Boil the dressing and pour into sterilized jars.
12. Roll up the jars, turn them over and wrap them until they cool. Store the dressing in a cool place.

The pickle dressing is prepared immediately with rice or pearl barley. It turns out an almost ready-made soup. Just add water!

Pickle Dressing Recipe

Ingredients:

• 0.5 kg carrots
• 0.5 kg onions
• 1.5 kg cucumbers
• 1 tbsp. rice or pearl barley
• 300 gr. tomato paste
• 100 gr. Sahara
• 125 ml vegetable oil
• 50 ml vinegar 9%
• 2 tbsp. l. salt

Cooking method:

1. Cut the cucumbers into long strips, then into slices.
2. Grate the carrots.
3. Cut the onion into half rings.
4. Boil rice or pearl barley until half cooked.
5. Place the prepared vegetables and rice into the pan.
6. Add vegetable oil, tomato paste, sugar and salt.
7. Stir and simmer over low heat for about 30 minutes.
8. Pour in vinegar and boil the dressing.
9. Sterilize jars.
10. Fill the jars with dressing and roll up.
11. Cool jars to room temperature. Store in a cool place.

For another recipe for soup dressing for the winter, watch the video recipe.

Video recipe Soup dressing for the winter

Have fun cooking and be healthy!

Always yours Alena Tereshina.

In the fall, I definitely prepare seasonings for soups for the winter in jars; they save my precious time and money in the winter. Spend a few hours of your personal time, but when you cook soup in winter, there will be no need to cut and peel vegetables; cooking time will take a matter of minutes.

By the way, these are recipes for thrifty housewives; in addition to saving time, they also save money. Vegetables in August-September are cheap, and if grown in your own garden, they cost almost nothing, except for your labor.

Vegetable dressing for borscht for the winter

Required: 2 kg. sweet pepper - 1 kg. onions, a glass of vegetable oil.

1. Remove the stems from the peppers, peel the seeds, wash, and cut into medium pieces.
2. Peel the onion and cut into rings.
3. Fry and simmer the onion and sweet pepper together in vegetable oil, adding a small amount of water, salt, sugar, black pepper to taste.
4. Place the hot dressing into sterilized jars. There is no need to sterilize the vegetables; before clogging, add 1 tbsp. vinegar 6% per liter jar.
5. In winter, add to borscht, as well as main courses.

Winter borscht dressing made from tomatoes

• sweet bell pepper, carrots, ripe tomatoes, onions - 1 kg each,
• celery (root) - 0.5 kg,
• dill and parsley - a large bunch,
• salt - 1 kg.

Cut all the listed vegetables, mix with salt, and pack in jars. Sprinkle the remaining salt on top, close the lids, sterilize for 30 minutes, roll up.

Dressing for borscht for the winter with cabbage

• tomato juice - 3 liters (from collected tomatoes),
• cabbage - 4.5 kg,
• bell pepper - 10-12 pcs (preferably red!)
• parsley, dill - to taste,
• allspice - 10 peas,
• bay leaf - 4 leaves.

1. Bring tomato juice to a boil, add allspice peas and bay leaves.
2. Cut peppers, cabbage, herbs into small pieces, add to boiling tomato juice, and simmer for another 5 minutes.
3. Pack into clean jars (small 0.5-0.7 liters), screw on, wrap in something warm, and leave overnight. No salt is added to this preparation!

Vegetable dressing for soup for the winter

Required:

• carrots (grated on a coarse grater) - 1 kg,
• tomatoes (cut into slices) - 1 kg,
• onions (finely chopped) -1 kg,
• fresh dill and parsley - 0.3 kg each,
• celery root (roots grated) - 0.3 kg,
• sweet pepper (cut into rings) -0.3 kg.

Mix vegetables, add 1 kg. salt and place in clean jars.

Store at room temperature, add to soups, do not pre-salt dishes.

Soup dressing for the winter without cooking

Recipe

You will need:

• sweet pepper - 3 kg,
• fine salt - 0.5 kg,
• 1-2 hot peppers - optional.
• Yield: approximately 2.5 liters.

1. Remove the tails and seeds from the washed peppers, chop, grind in a meat grinder, place in a large bowl, add salt, stir for a few minutes, the salt should dissolve.
2. Take small, dry jars, put the dressing in them, no need to cook, pour vegetable oil on top into a 1 cm layer (optional!), close with plastic lids. Place the workpiece in a cool place.

Add to soups, sauces, gravy, roasts, and stews. When salting dishes, keep in mind that the dressing is quite salty.

Crimean dressing recipe

Prepare:

• red sweet pepper - 3 kg,
• garlic and hot red pepper - 0.5 kg each,
• parsley-0.3 kg,
• salt - 1/2 cup.

Peel the washed vegetables, remove the seeds from sweet peppers, but do not remove seeds from bitter peppers. Grind through a meat grinder, place in dry jars without cooking, and seal with regular lids.

This original recipe may not be stored in the refrigerator. Use as a dressing for soups and main courses, spread on bread.

Soup dressings for the winter recipes

These soup dressing recipes are great for making soups in the winter. Broths and various soups turn out much more flavorful; you don’t need to think about where to get the greens.

Recipe No. 1

• sweet pepper - 4-6 pcs,
• carrots - 1 kg,
• salt - 5 glasses,
• greens - 0.3 kg.

1. Grind fresh carrots, finely chop various greens. We take the usual set as follows: parsley, dill, celery, lovage. If desired, you can put finely chopped sweet peppers in the jar.
2. Mix with coarse salt, pack the mixture tightly into a clean jar, there is no need to cook the dressing, you can store it outside of the refrigerator. Useful for seasoning soups; keep in mind that the mixture is salty when salting dishes.

Recipe No. 2

Prepare:

• carrots, onions - 1 kg each. everyone
• sweet pepper - 0.5 kg,
• salt - approximately 2 cups,
• dill and celery - in the middle bunch.

1. Chop sweet peppers, carrots, onions (or grind, finely chop, process in a food processor), add chopped herbs, salt, mix, place tightly in jars, seal with a regular plastic lid, and put in a cool place.
2. This is an additive to soups; a three-liter pan of soup will require 1 tbsp. refueling, and you no longer need to add salt. The dressing keeps well until spring.

But this refill will last you all winter, the yield is approximately 5 liters.

• You need: carrots, tomatoes, bell peppers - 2 kg each, greens - 300 g, salt - 1 kg.

Cut: tomatoes into pieces, pepper into strips, grate carrots, chop greens, add 1 kg. salt, mix. Place in jars and store in the refrigerator or other cool place.

This soup dressing for the winter turns out to be spicy and can be used for first and second courses.

• hot bitter pepper - 0.5 kg,
• sweet red pepper - 0.5 kg,
• tomatoes - 1 kg,
• garlic - 1 head,
• salt - 1 tbsp,
• vegetable oil - 1/4 cup.

1. Peeled bitter and sweet peppers, tomatoes, garlic, grind in a meat grinder.
2. Then add salt to this mixture and simmer in vegetable oil for 8-10 minutes. Place the finished mixture in jars, cool, and put in the refrigerator.

Dressing for winter soups from vegetables

Consumption per half-liter jar:

• dill, parsley, celery - 120 g,
• green pepper - 50 g,
• carrots and white roots - 20 g each,
• tomatoes - 200 gr.

1. Take spicy herbs in the following proportions: 3 parts dill and parsley, 1 part celery, sort, remove rotten parts, coarse twigs, roots, rinse well under cool water, shake, chop finely.
2. Cut parsley root, celery, carrots and cored peppers into strips, combine with herbs and tomato slices.
3. Fill the jars with herbs, layer with tomatoes, pour in hot brine (80 grams of salt and 10 grams of citric acid per liter of water), cover with lids, sterilize (0.5 liters - 30 minutes, liter - 40 minutes). Next, roll up and cool.

Universal seasoning for soups for the winter

Many housewives had to think about when to prepare vegetable frying, most often from onions and carrots, for soup, and especially borscht. Isn’t it true that precious things are wasted that you want to save?

Prepare a universal dressing.

1. I take an arbitrary amount of onion, chop it finely, and simmer in vegetable oil without closing the lid. Add crushed garlic to the pan and simmer for another 3 minutes.
2. I add coarsely grated carrots, tomato paste (sauce), mix, and simmer the vegetables for another 3-5 minutes.
3. At the end of cooking, I sprinkle the workpiece with chopped herbs and salt. I don’t skimp on the salt, it will keep longer, I stir it. You can add sweet peppers and stalked celery to the “frying” (but not necessary!).
4. I transfer the cooled mixture into clean jars and pour a little vegetable oil on top. When storing in the refrigerator, when using the top layer, you need to pour the vegetable oil on top again. Vegetables should always be covered with it.

There are many ways to make your first dish more flavorful and tasty. The simplest of them is soup dressing.

What's the best way to season soups?

Any soup is not just a mixture of products cooked in a lot of water. Preparing it is much more difficult than it seems at first glance. It is necessary to know not only the properties of each product separately, but also to take into account their mutual influence on each other. What chefs don’t use to improve the taste of the finished dish! But the best option is a pre-prepared soup dressing. You just need to add it to the pan in the last minutes of cooking, and you can be calm about the end result. All gas stations are usually divided into two categories:

1. Those that are made during cooking simultaneously with the dish itself.

2. Mixtures prepared for future use.

Any housewife will agree that the second option is undoubtedly more preferable. Firstly, it allows you to use seasonal products at any time of the year. Secondly, seasoning the soup significantly reduces the time it takes to prepare it. All you have to do is open the treasured jar and put a couple of spoons into boiling water.

Types of gas stations

In order to always have on hand the necessary components for a particular dish, they must be prepared in advance and then sent for storage. This can be done in different ways: drying, freezing or canning. Soup dressing in this case is no exception. Many people use, for example, frozen herbs, dried spices or various sauces. All of them are, in their own way, dressings for first courses. With them, any soup or borscht is not just a broth, but a real feast of taste. Such additives usually include those products without which a hot dish is simply unimaginable. There are greens and some vegetables such as carrots, sweet peppers or tomatoes. All you have to do is collect these products together in a certain ratio, chop them, package them in plastic bags and put them in the freezer. At the right time, all that remains is to open the package, process the semi-finished product and add it to the boiling base composition.

Frozen aromas

It is almost always customary to add vegetables and herbs to soups at the last stage of cooking. Sometimes they are pre-sautéed, but this is not at all necessary. The only difficulty is that these products are seasonal, and sometimes finding them in the cold season turns out to be quite difficult. This is where blanks are needed. Soup dressing for the winter can be prepared using the good old salting method. For example, there is a unique recipe for which you will need 1 kilogram of tomatoes, onion lek, salt and carrots, as well as 300 grams of fresh parsley, dill and bell pepper.

Everything is done extremely simply:

1. All products must be washed.
2. Then they should be cut with a knife, and the carrots should be chopped using a coarse grater.
3. Add salt and mix well.
4. Place the mixture in a container or jar, cover with a lid and place in the refrigerator.

This soup dressing for the winter will be a real find on cold days. When it’s frosty outside, it’s nice to see a plate of steaming, aromatic borscht on the table, for example.

A matter of taste

Making soup is a complex process that requires time and effort. To simplify the procedure, housewives usually use a standard preparation such as winter soup dressing. Its recipes can be very different. For example, a simplified version consists of a minimum number of components per kilogram of salt, including a bunch of parsley, as well as 3 kilograms of onions and carrots.

Not a single good soup can do without these products. To avoid running around shopping later, you can do everything in advance:

1. Peel the carrots and peel the onions.
2. After this, chop the products. They should be the same shape as they are used to seeing in a pan.
3. Sprinkle everything with salt. In this case, it will not only be an additive, but also a necessary preservative.
4. Then put the mixture into prepared jars with screw caps. They are very convenient for repeated use.

So the soup dressing for the winter is ready. Everyone can have their own recipes. For example, you can change the ratio of vegetables or even expand the list.

Juicy supplement

Vegetable is most often used. It is prepared from those products that are difficult to do without. Freezing and salting is, of course, a convenient option. But then the vegetables will still have to be boiled or fried. To avoid this stage, it is better to do everything in advance. To do this you need to take:

one kilogram each of sweet peppers, carrots and onions, a tablespoon of salt, vegetable oil, 3 tomatoes and the same number of garlic cloves.

Everything needs to be done as follows:

1. Wash the vegetables.
2. After this, they need to be cut: onions and pepper pulp into cubes, carrots into strips (you can simply grate them), and tomatoes into slices, having previously peeled them. It is better to pass the garlic through a press.
3. First fry the carrots and onions in separate pans and then transfer them to a deep saucepan.
4. Add pepper and tomatoes there too. Bring the mixture to a boil and simmer for 30 minutes.
5. Add salt and garlic and continue cooking for another ten minutes.

After this, the vegetable dressing for the soup for the winter will be completely ready. All that remains is to package it and roll it up. Such canned food can be stored at any temperature. This is very convenient for those who do not have a cellar.

Quick soup

Blanks can be either universal or designed for a specific case. The recipe for soup dressing depends on what exactly the hostess is planning to do. If you add a little cabbage to already known products, you can get an excellent addition to cabbage soup. For this option, you need to have one and a half kilograms of carrots, allspice, onions, salt, half a kilogram of cabbage and tomatoes, salt and peppercorns.

Cooking method:

1. Chop the washed vegetables thoroughly. First, chop the cabbage and carrots using a grater. Then fry them a little in vegetable oil.
2. Cut the tomatoes and onions into cubes and also add them to the frying pan.
3. Close the lid and simmer for about 15 minutes.
4. Add the remaining ingredients and heat the mixture for another 5-7 minutes.
5. Transfer the hot mass into jars and roll up.

At the right time, all that remains is to boil water and lightly cook the chopped potatoes in it. The gas station will do the rest itself.

Delicious borscht

Everyone is used to the fact that refueling is just an addition. But it is not so. A flavorful mixture, for example, can be the real basis for a good borscht. Here you need a special seasoning for soup for the winter. It will be more convenient and clear to prepare it with a photo. The composition of the products is quite rich: 2 kilograms of fresh beets, a head of garlic, 250 grams of onions and sweet peppers, the same amount of vegetable oil, a tablespoon of salt, 750 grams of tomatoes, 100 grams of sugar and table vinegar. If desired, you can add a little greenery (dill and parsley).

You need to prepare this mixture gradually:

1. It is better to use a grater to chop beets. The rest of the vegetables can be chopped or ground as desired using a meat grinder. To save energy, some people use a blender.
2. Place all ingredients except garlic in a deep saucepan and simmer for 40 minutes over low heat with constant stirring.
3. Squeeze the garlic into the mixture and leave the pan on the stove for another 10 minutes.
4. Place the hot mass into pre-sterilized jars and roll up.

From this quantity of products you should get two and a half liters of dressing.

Magic tomatoes

Many dishes, such as borscht, bean soup and cabbage soup, are prepared using tomato sauce. This is a kind of special dressing for tomato soup. It's not difficult to do. You just need to try not to violate the existing proportions: for 2 kilograms of tomatoes take 3 hot peppers, 20 cloves of garlic, one and a half tablespoons of salt, a little sugar, 70 milliliters of vinegar and a little ground pepper.

The process of preparing the sauce takes very little time:

1. First you need to blend the peppers, garlic and tomatoes in a blender.
2. Then the mixture must be salted, poured into a saucepan and put on fire.
3. Boil the mass until it is reduced by half. It all depends on the desired thickness of the sauce.
4. Add the remaining ingredients and mix well.
5. Pour the hot mixture into the prepared container and seal.

You can store this product in any cool place. Moreover, it can be useful not only for soup. This sauce also goes well with fried potatoes, pasta or meat.

Any housewife knows that in the “OFF season” the cost of vegetable dishes, for example borscht, will increase. And you still need to look for the right products. The solution to the problem was canning soup preparations. And when a solution is found, the imagination can no longer be stopped. Winter preparations for soups and borscht can be prepared in any way you like: canned, salted, frozen, etc. Below are recipes for several options for preparations that save time and money. Agree – these are important positions.

A few hours spent in the autumn will result in a quiet life for the whole winter. Having spent time on canning soup preparations once, in winter you can calmly, without straining, cook soup at the right time in a matter of minutes. This recipe can be considered basic - it is an excellent base for many soups.

What you will need:

• carrots - 1.0 kg;
• tomatoes - 1.0 kg;
• onion - turnip - 1.0 kg;
• fresh dill - 0.3 kg;
• fresh parsley - 0.3 kg;
• celery (root) - 0.3 kg;
• bell pepper - 0.3 kg;
• clove peppers - 10 peas;
• salt - 1.0 kg.

Preparation

1. Wash the vegetables.
2. Peel carrots, onions, celery root. Remove stems from dill and parsley, and remove stems, seeds and internal membranes from bell peppers;
3. Grate or finely chop carrots and celery root;
4. Cut the tomatoes into slices;
5. Cut the onion into thin strips;
6. Chop the greens (no need to chop them);
7. Cut the bell pepper into rings of medium thickness;
8. Place all prepared, processed, chopped vegetables into a previously prepared large plastic container, add both types of pepper, mix thoroughly;
9. Pour into a container, mix all ingredients again;
10. Place the resulting vegetable mixture into pre-sterilized glass jars, compact as tightly as possible, and seal with well-washed plastic lids.

This preparation is stored at room temperature or in the refrigerator. Not subject to spoilage, at least until spring - tested experimentally. But. The thing is that harvesting rarely survives until spring. Therefore, it is recommended to make more of it. Bon appetit!

A universal preparation suitable for various soups. It is prepared quite simply and quickly. The range of products is minimal.

What you will need:

• bell pepper - 3.0 kg;
• hot pepper - 0.1 kg;
• dill (greens) - 0.1 kg;
• refined vegetable oil - 0.2 ml
• salt - 0.5 kg;
• black peppercorns - 10 peas;
• clove peppers - 5 peas.

Preparation

Wash the bell pepper, remove the stem, seeds and internal membranes. Cut as desired. Grind with a blender or grind in a meat grinder. Transfer to a wide plastic bowl. Add salt and pepper. Mix. The salt should dissolve completely.

A recipe for a delicious borscht dressing for the winter, which will help you prepare delicious borscht in a matter of minutes,

Prepare medium-sized glass containers. Wash and dry them completely. Place the prepared dressing in the container, compacting it, leaving 2 centimeters on top. Pour vegetable oil on top of the vegetables in a 1-centimeter layer. Seal with pre-washed plastic caps. Store the product in the refrigerator.

Freezing, as a way of preparing soup dressings for the winter, has long proven its right to exist. Why not? Frozen products do not lose their taste, do not spoil, and can be stored in any container. How to properly freeze future soup?

What you will need:

• red onion - 1.0 kg;
• carrots - 1.0 kg;
• bell pepper (“traffic light”) - 1.0 kg;
• fresh tomatoes - 1.0 kg;
• parsley (greens) - 0.2 kg;
• dill (greens) - 0.2 kg;
• black peppercorns - 20 peas;
• salt - 0.5 kg

Preparation

1. Wash and peel the red onion, pepper and carrots.
2. Cut the onion into slices, peppers and carrots into half-straws;
3. Wash the tomatoes and cut into large slices;
4. Wash the greens thoroughly, remove the stems, dry on a kitchen towel, finely chop;
5. Mix all processed and chopped ingredients in a wide container. Place the workpiece in plastic packaging bags and give it a “tube” shape.

In this form it is convenient to store the workpiece in the freezer, because it is easy and simple to break off as much as you need to prepare the soup. It is inconvenient to store in plastic trays - they take up a lot of space. And it is much more difficult to remove the required amount from such a tray than from a bag;

When preparing soup, add the freezer a couple of minutes before the end. You can also use it in preparing main courses.

Preparations without cooking or freezing are clear and simple. But there are ways to preserve blanks that take more time. It is difficult to compare the first and second. All options are good in their own way. The choice is yours. Below is a recipe for one of the best preparations for soups and borscht without cabbage.

What you will need:

• beets - 2.0 kg;
• onion - 0.5 kg;
• red bell pepper - 0.5 kg;
• carrots - 0.5 kg;
• tomato juice - 0.5 l;
• hot chilli pepper - 1 pc.;
• garlic - 3 cloves;
• vinegar 3% - 60 ml;
• sunflower oil - 1 cup;
• granulated sugar - 100 gr.;
• salt - 100 g.

Preparation

1. Wash, peel and chop all the vegetables specified in the recipe.
2. Grind the chopped vegetables through a meat grinder. Place them in a deep saucepan;
3. Pour vegetable oil into the vegetable mass, add granulated sugar, salt, and vinegar. Move the saucepan to the stove over moderate heat for 20 minutes;
4. When the vegetables are ready, transfer them to previously prepared, thoroughly washed and dried glass containers. You need to put the dressing “under the neck”. After this, seal the containers with plastic lids.

This dressing for soups and borscht can be stored for a long time. You can use it as an additive to main courses, and even as a “spread” on sandwiches. Bon appetit!