If in the refrigerator, in the freezer or on the shelf of the pantry you will have a stock in the form of soup refueling, prepared in the summer, then it will take much less time to prepare the first for lunch in the off-season. After all, you will not need to mess around with cleaning and slicing vegetables. And adding them from the coveted jar or package, we get the very desired taste and fresh flavor of the food.
Soup refueling for the winter without cooking
Ingredients:
- fresh carrots - 950 g;
- Bulgarian sweet pepper - 690 g;
- greens (mix to choose from) - 290 g;
- a large non-iodized salt - 950 g.
Preparation
This version of soup filling can be prepared with absolutely any greens, which you are accustomed to see in your soup. It must be washed in advance and spread on a fabric cut or towel to dry. While the green twigs are drying, washing and cleaning the carrots, after which we shred it with cubes or simply rub it over a large grater. Bulgarian peppers rinse under running water, wipe dry, remove from the pedicels and seeds and cut into cubes as small as possible.
By the readyness of vegetables, we cut also greens, combine it with vegetables, fill it with salt and mix it for even distribution in the vegetable mass.
We prepack the workpiece and salt on dry, pre-sterilized jars, applying a little pritrambovyva, cover with nylon caps and place on the shelf of the refrigerator for storage.
Frozen soup filling from vegetables and tomato - a recipe for the winter
Ingredients:
- carrots - 0,7 kg;
- onion bulbs - 0,7 kg
- pepper sweet Bulgarian - 0,7 kg;
- fresh tomatoes - 0,7 kg;
- greens (mix) - 0,3-0,5 kg.
Preparation
Many will be surprised by the presence of a tomato in a refueling soup. But in fact, tomatoes will give the dish a unique taste, extra flavor and beautiful color. In addition, for borscht , rassolnik or other similar dishes, dressing with tomatoes will be very useful.
Carrots, peeled bulbs and Bulgarian peppers are prepared as in the previous recipe or simply cut into all the identical cubes or straws. Slightly larger cut tomatoes, as well as melenko chopped washed and well dried fresh herbs. We select the green mix to your liking. It can contain both traditional dill and parsley, and coriander, basil, tarragon and celery. We connect all the vegetable components and herbs in a large basin and mix carefully, but carefully.
In this case, the refueling for the soup, we will freeze in the freezer. To do this, it is better to pack the vegetable mass in portions, or to spread out on the sections of the food film and wrap it in sausages to simply cut off the small frozen portions as needed.
How to cook a soup gas station for the winter in cans with beans?
Ingredients:
- carrots - 1,5 kg;
- onion bulbs - 1.5 kg
- sweet pepper - 1.5 kg;
- fresh tomatoes - 2.2 kg;
- beans - 3 cups;
- greenery (mix) - 0,3-0,5 kg;
- sunflower-seed oil odorless - 500 ml;
- sugar - 150 g;
- salt - 75 g;
- vinegar - 70 ml.
Preparation
Initially, for this filling, pre-soak and boil until half-ready beans. While the beans are boiled, cut the peeled bell peppers, onion and carrots into cubes, and cut the tomatoes a little bit larger.
In the cauldron or deep saucepan pour oil, warm it and lay the onion. After about five minutes, add carrots, and after as much sweet pepper, tomatoes and salt, sugar and vinegar. In conclusion, add the boiled beans and let the components under the lid for forty-five minutes. It remains after that just pack the soup dressing on sterile jars, seal it tightly and turn it under a warm blanket until it cools down completely.