The latest recipes

Vegetable for soup

Vegetable for soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The tomatoes are washed, peeled, the stalks are removed (all green) and crushed on a robot (or passed through a mincer). The bell pepper is washed, cleaned and cut into small cubes. The greens are washed and finely chopped. Mix all the ingredients in a tall, roomy pot and simmer for an hour.

Put the vegetables in 800 g jars, pour 2 tablespoons of oil on top, close the lids well and boil in a bain-marie, over low heat, 2 hours. Take them out on a blanket and wrap them well and leave them to cool.

22 jars of 800g come out. It can also be grown in bottles with a wider mouth, each as he prefers. A jar is perfect for a pot of soup!


How to put the mixture of vegetables and vegetables for soup in jars?

Having everything ready, all we have to do is fill the jars with vegetables. Obviously, the jars and lids are sterilized beforehand. About sterilizing jars I talked in detail here.

Fill the remaining space with the tomato sauce and add in each jar half a teaspoon of salt.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Tighten the lids well, shake the jar a little to homogenize the salt and place them in the pot for boiling-sterilization in a bain marie. I explained the sterilization (step) process step by step here. Boil the vegetables in a jar for 60 minutes (timed from the moment the water boils in the mass). They will also cook in winter, when you put them in soup or stews.

The jars are left to cool in the pot. After that they arrive on the shelf, in the pantry, so that we can enjoy them in winter.

How simple it will be to open a jar of vegetable mixture in tomato sauce and make a soup or stew very quickly!

It's worth trying this recipe too vegetable mixture for soups in tomato sauce in a jar!


US Search Mobile Web

We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


Vegetable for soup (for winter)!

With this vegetable at hand, you will prepare a large soup pot in two steps and three movements: you just need to boil the water, putting the vegetables in it, add the potatoes and cabbage. It is better to spend 3 hours in the kitchen once, and then save a lot of time in the cold season! This can allows the use of surplus vegetables from the garden, which could not be included in other cans.

INGREDIENT:

-a teaspoon of lemon salt

-5 tablespoons unsalted salt (150 g)

-a teaspoon of black peppercorns

-200 ml of water (if necessary)

From those ingredients we obtained 20 jars of 500 ml, a 1 liter jar and a little more vegetables for testing (about 1 liter).

METHOD OF PREPARATION:

1. Peel the beets and carrots. Pass them through the large grater, using a regular grater or food processor. If you want, you can cut them with a knife into short, thin strips.

2. Peel the bell peppers, seeds and ribs. Cut them into thin strips using a knife or food processor.

3.Cut the tomatoes into pieces and remove the stalks. Pass them through the blender or pass them through the meat grinder. If you want, you can peel them and cut them into cubes, using a knife.

4.Cut the onion into cubes.

5.Pour some of the total amount of oil (indicated in the recipe) into a large pan or a saucepan with a thick bottom. Add the onion and fry for 10-15 minutes, until it softens and browns a little, stirring regularly.

6. Transfer the fried onion to a large saucepan (we used an enameled saucepan with a volume of 24 liters). If you need a smaller amount of vegetables, prepare half, a third or a quarter portion, reducing the amounts of ingredients proportionally.

7.Add the beets, carrots, bell peppers and tomatoes.

8. Add the remaining oil and lemon salt (thanks to it, beetroot retains its intense color). Mix very well.

9. If you want, you can add 200 ml of water. We do not add it, but put the pan on low heat, cover it with a lid and wait until the vegetables heat up and release enough juice, stirring regularly.

10. Then increase the flame and bring the vegetables to the boil.

11.After boiling, reduce the flame again and cook the vegetables for 15 minutes, under the lid. Meanwhile, mix twice.

12.After this add salt, sugar, allspice and black pepper. Stir and simmer the vegetables for 45 minutes on low heat. Stir regularly so that it does not burn.

13. Add 5 minutes before the end of the cooking time, add the vinegar and the bay leaves. Stir and bring to a boil.

14. Transfer the boiling vegetables to sterilized jars, trying to fill them as well as possible. During this process, keep the vegetables on low heat so that they do not cool down.

15. Immediately cover the jars with sterilized lids, closing them tightly.

16. Turn the lids down and cover them with a warm blanket to cool slowly.

17.After cooling, put them in the storage place. We keep them in the pantry.

If you open a jar of vegetables and do not use it at all, then grease the inside of the lid, with which you will cover it, with mustard. This will prevent the appearance of mold. Store it in the refrigerator.


Vaccination marathon for children, from June 1

The coordinator of the vaccination campaign Valeriu Gheorghiță announced on Tuesday that a vaccination marathon for children will be organized on May 31st and June 1st.

"We intend to organize between May 31 and June 1, because it is International Children's Day, a national marathon to vaccinate children in the age group 16-18 years, but if until then we will have the authorization to the age group 12-15 years we plan this vaccination activity ", said Valeriu Gheorghiță.

He said that young people under 18 will be able to attend the vaccination accompanied by their relatives.

"We would like it to work uninterruptedly for at least 24 hours, so as to allow as many young people, children, teenagers as possible to be able to come to the vaccination centers, obviously accompanied by a relative, the legal guardian, parents, grandparents ", Gheorghiță also said.

He said that those under 18 can still be vaccinated in vaccination centers, "but on those days, May 31, June 1, we will have this priority for this age group."

CURRENT


Vegetable soup it is easy to prepare and your child will definitely like it. Here are the steps you need to follow when preparing vegetable soup:

1. Peel the vegetables and cut the roots into slices.

2. For the color, the carrots together with the finely chopped onion are fried in a little oil.

3. Add the other vegetables and add water, salt, pepper.

4. When all the vegetables are cooked, mix the yolk with a tablespoon of sour cream.

5. Extinguish the fire under the soup and over the composition with the yolk put a polish of hot soup.

6. Mix the mixture well, then pour over the soup.

7. Place chopped green dill and parsley on top.

Vegetable soup it is a light and not expensive food. It is ideal for your child's lunch. By the way, vegetable soup it is not only delicious, but also dietary. So you can enjoy it with pleasure with your child.


Ingredient:

- a bunch of chopped celery
- 1 liter and a half of water
- half a liter of soup
- 1 chopped zucchini
- 6 chopped onions
- a chopped green pepper
- 8 chopped tomatoes
- 1 head of chopped cabbage
- 8 potatoes
- 2 cloves of garlic, crushed
- a bay leaf
- salt and pepper to taste
- a Delikat tip - of your choice
- patrol

1. First, mix all the greens: cabbage, onion, pepper, celery, zucchini, potatoes and tomatoes in a deep pot.

2. Pour water over the vegetables and bring to the boil.

3. Meanwhile, boil the borscht separately.

4. After the vegetables have softened a little, add the borscht, garlic, salt, pepper, Delikat (if you decided to use) and bay leaf.

5. Bring to the boil again, then reduce the heat and simmer for 90 minutes to 2 hours until the vegetables are completely softened and the borscht has a homogeneous taste.

6. Before removing from the heat, add chopped parsley. You can easily serve it, for a dietary / fasting option or with sour cream, for an extra flavor.

You can interpret this recipe by vegetable soup with any additional ingredients you want, your favorite vegetables can only increase the guaranteed delight of this soup!

How did you like the article? Vote!


Vegetable soup it is easy to prepare and your child will definitely like it. Here are the steps you need to follow when preparing vegetable soup:

1. Peel the vegetables and cut the roots into slices.

2. For the color, the carrots together with the finely chopped onion are fried in a little oil.

3. Add the other vegetables and add water, salt, pepper.

4. When all the vegetables are cooked, mix the yolk with a tablespoon of sour cream.

5. Extinguish the fire under the soup and over the composition with the yolk put a polish of hot soup.

6. Mix the mixture well, then pour over the soup.

7. Place chopped green dill and parsley on top.

Vegetable soup it is a light and not expensive food. It is ideal for your child's lunch. By the way, vegetable soup it is not only delicious, but also dietary. So you can enjoy it with pleasure with your child.


Vegetable for soup

Clean all the roots and wash well. Wash the tomatoes and peppers and clean the stalks. The peppers are also cleaned of seeds and ribs.
The roots are given on the large grater or through the robot grater. Tomatoes and peppers are passed through a mincer and all the vegetables are mixed in a large bowl. Sprinkle with salt and sugar to taste, depending on how salty you prefer (usually canned salt is a little saltier than we normally consume, but we must also take into account the doctor's advice: reduce salt and sugar consumption to have a life However, both salt and sugar are preservatives for winter vegetables.
Let the vegetables soak for a few hours and then we can put them in jars of 800 or 400 grams. We also take care to put the liquid formed after soaking the vegetables. We put the lids on (I, for safety reasons, put 2 aspirins in each 800 g jar or 1 in the 400 g jar. I never use commercial preservatives).
We put cardboard in a high bowl on the bottom, then the jars, which we separate from each other with cardboard. Some housewives put towels on the bottom of the pot. Cover with water under the lids of the jars and boil for 30 minutes since the water started to boil. Turn off the heat and leave the pot covered until the next day or until the jars cool well.
We take them out, wash them from any residues from the cards, wipe them and store them in the pantry.
This vegetable is ideal in winter for vegetable soups and cream soups.


Method of preparation

All these vegetables, washed, cleaned and cut, are weighed and for every kilogram of cleaned vegetables, 20 gr of pickling salt is added, coarse, never. Mix everything well, leave for about 3 hours to melt the salt and leave enough juice and then put in jars. Press well by hand, so that there are no empty places, seal with a lid, label and put on cold in the cellar, When cooking, the vegetables are rinsed under a stream of cold water, in a strainer or the food is not salted at all. 9 jars of 1.7 kilograms came out.

Quantities can be reduced, depending on needs.

Vegetable for winter with tomatoes and peppers

Wash the tomatoes, cut them into quarters and remove the tails, then pass them through the robot and

Vegetable for the winter

The amount of vegetables is put by eye, not by an exact measure. Donuts, yellow peppers and peppers


Canned vegetables for soups

Nowadays it is no longer a problem to find vegetables and vegetables in the middle of winter, to plant a soup, a soup, or who knows what other culinary wonder. We also find fresh fruits and vegetables in any hypermarket in the off-season. We find, in the same places, vegetables or mixtures of frozen vegetables. Or dehydrated. Not to mention all those "food bases", whether powders, granules or cubes (which, between us, are more table salt than dried vegetables). All of the above must be preserved somehow. Either by exposure to low temperatures (frozen ones) or by advanced water removal (dehydrated ones). Sometimes substances are added to them that prevent the development of bacteria, molds or fungi: citric acid or citrates, salicylic acid or salicylates, etc. (especially food bases or "magic cubes" contain something like that). Of all these, the closest to the fresh ones are frozen vegetables. Their disadvantage is the price (quite high) and the fact that they must be kept at very low temperatures (-18 ˚C).

If all the things you find mentioned above do not satisfy you, for whatever reason, you can prepare the ingredients to put in the soup / soup in winter. You can use, in addition to the ingredients listed below, others: parsnips, bell peppers, capsicums.

What do you need?

  • 1 kg carrots
  • 1 kg parsley (root)
  • 1 kg celery (root)
  • 1 kg donuts
  • 5 - 6 tablespoons coarse pickle salt (never).

How do you proceed?

  • Thoroughly clean and wash the carrots, parsley and celery
  • Clean and wash the donuts, removing the stalks, seeds and ribs
  • Finely chop the donuts (either with a knife or in the food processor)
  • Grate the carrot, parsley and celery through a large grater (you can use the one from the food processor, if you have something like this).
  • Mix in a large bowl all the chopped vegetables with salt and leave in a cool place for 6 to 8 hours.
  • Put the mixture thus obtained in well-washed and sterilized jars beforehand (15 - 20 minutes in the oven, at 160 ˚C), which you fill well (without leaving air gaps) and close them tightly with lids
  • Pasteurize the closed jars by boiling them in a water bath for pasteurization, take a large enough saucepan, on the bottom of which you put a clean towel, place the jars in the saucepan, fill with water until close to the lid of the jar, and simmer for 20-30 minutes. minutes (measured since the water starts to boil)
  • Allow the jars to cool slowly (in the water in the pot in which you boiled them), then store them in a cool place (they should not be kept in the refrigerator).

After opening a jar, my advice is to use its contents as soon as possible (so use small jars, the contents of which you should use in one, two servings), and keep the jars partially emptied of the contents tightly closed. , in the fridge (but not too long).

Have fun and see you healthy again!



Comments:

  1. Gershom

    This doesn't bother me.

  2. Edrick

    There is a site on a theme interesting you.

  3. Arami

    I'm sorry, but I think you are making a mistake. I can defend my position. Email me at PM, we'll talk.

  4. Mercer

    This variant does not suit me. Who else can breathe?

  5. Benroy

    You are making a mistake. I can defend my position. Email me at PM.



Write a message