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Vegetable for soups


Tomatoes are given by special machine for tomato juice. Boil the tomato juice together with 4 tablespoons of oil, enough to bind the juice a little (I left it for about 2 hours and 30 minutes). Let the juice cool a bit, so that it is warm afterwards, and in the meantime we prepare the other ingredients.

The peppers are washed well, cleaned of stalks and seeds, cut into slices and passed through a mincer. The chopped peppers are boiled together with the rest of the oil, for about 2 hours, and when they have boiled in a few boils, we pour the tomato juice over them. Let it boil for a few hours, 2-3 hours, and then add salt to taste.

Meanwhile, wash the greens well, cut the withered stalks and put them on the mincer. We stop the fire, we put the preservative and the greens. Mix well and then leave to cool. We put in jars or bottles.

Good luck with that!



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 I have 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 a 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 them in a cool place for 6-8 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!


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(4 points / total votes: 25)

Aby 8 years ago - 24 September 2009 23:57

Re: Vegetable for the winter

And I keep all winter? AsA without boiling. ?

Ioana 8 years ago - September 25, 2009 09:00

Re: Vegetable for the winter

yes, it has a lot of salt, that's why it looks so good, if you taste it you will see that the mixture is very salty. You can use it instead of vegeta in food, it smells so good.

Nadia 8 years ago - 25 September 2009 15:43

Re: Vegetable for the winter

What an interesting recipe! I write it down too.

Ava 8 years ago - September 28, 2009 12:17 PM

Re: Vegetable for the winter

The mixture is a bit salty. The amount of salt can be considerably reduced, but it will be boiled in a bain-marie. This way you keep 5 years, if you make a larger amount.

Ioana 8 years ago - 28 September 2009 12:22

Re: Vegetable for the winter

there is a lot of salt so that the vegetables do not spoil. but considering that you don't add salt to the food, it's ok.
Thank you for sharing your version with us, it is definitely useful, especially for those who, for health reasons, need to reduce salt intake to a minimum.

vera 7 years ago - 25 April 2010 19:19

Re: Vegetable for the winter

I like the idea a lot. I hope it helps (my friend always complains that my soups seem to be missing something).
Can you tell me how much it costs? And about how much would you recommend to put in 4-5 liters of soup?

Ioana 7 years ago - April 26, 2010 18:00

Re: Vegetable for the winter

out of 10 jars of 800. at 4-5 l soup about 1 tablespoon, maximum 1 1/2 tablespoons, depending on how salty the rest of the ingredients in the soup. the vegetables are quite salty and there is no need to add salt.

vera 7 years ago - 26 April 2010 22:18

Re: Vegetable for the winter

Thanks for the reply. I really didn't expect it to come out that much, nor do I think I have so many jars. I think I'll put about a quarter of each.
I'll tell you how my soup will turn out

Vio 7 years ago - 12 August 2010 15:14

Re: Vegetable for the winter

I also make vegetables for the winter, other quantities and ingredients but I put them on the fire for a while and then in jars in the oven. I have a question. Is cabbage good for vegetables? I never put.

Nina Tataru 7 years ago - 11 October 2010 09:37

Re: Vegetable for the winter

I am glad, my dear ones, that I am learning these recipes from you

Nina Tataru 7 years ago - 10 December 2010 14:03

Re: Vegetable for the winter

Nina Tataru 7 years ago - 23 December 2010 19:38

Re: Vegetable for the winter

I'm glad I can make recipes from you too

camelia 6 years ago - 2 August 2011 19:40

Re: Vegetable for the winter

sooper! I'm proud of my gornesteanca. I will try the recipe without hesitation! I'm sure it's o.k.

DANUT 5 years ago - 19 October 2012 11:54

Re: Vegetable for the winter

I have been making this mixture for about 5 years (of course with my fantasy and other vegetables and vegetables, roughly the same) and I can tell you that I have until April-more fresh addition instead of the famous and harmful VEGETABLE.

Carla 4 years ago - 18 March 2013 17:38

Re: Vegetable for the winter

Regarding the comment Did you recommend reducing the salt and boiling the mixture, about how much would be ideal to reduce the salt and how long to boil? Do we boil the jars with the contents or the contents? Thanks!

olga 4 years ago - 13 October 2013 10:02

Re: Vegetable for the winter

I gave 5 points, not 4.
Anyway, it's grade 10, I want to thank you (I also tested it) for you and the lady who provided you with the recipe.
To as many goodies as possible.
Can I vote again?

VALERIA 3 years ago - 3 September 2014 11:07

Re: Vegetable for the winter

Hello girls, and I made this dish for years so salty, about the same (less cabbage) for some good time I just put a long salt never / kg. kept perfectly prepared over the winter.

Jana 3 years ago - 30 September 2014 14:40

Re: Vegetable for the winter

Hi Ioana. Is everything left until the next day at room temperature or in the refrigerator? Thank you in advance.

Ioana 3 years ago - 30 September 2014 15:01

Re: Vegetable for the winter

miorel a year ago - 18 September 2016 19:39

Re: Vegetable for the winter

I wanted to share with you the experience of my aunt who is a very good housewife: put 1/2 PISSED ASPIRIN pill on top in each small jar with product for the winter and it goes safe.

Ioana a year ago - September 20, 2016 10:16

Re: Vegetable for the winter

miorel, confirm, aspirin works. it does not dissolve in cans, it only forms a barrier against mold. when the jar is opened, the aspirin is discarded.

Iolanda a year ago - September 21, 2016 11:15

Re: Vegetable for the winter

I have been making this recipe for 3 years and since then I have greatly reduced the amount of Delikat used in the house.
The recipe is great and I recommend it to everyone.


Vegetable for the winter

A can that should not be missing from the pantry shelves, is the vegetable one. I prefer to do the one without preservative, that's why I chose the salt method. Because it also has larch in its composition, it is used in soups.
The recipe does not come with exact quantities and it seems that the rule is 200 grams of coarse salt per kg of vegetables. I put less, I thought the amount of salt was a bit high and I used more roots.


Borscht, soups and broths

To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.

In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the banks of the Danube fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.

If you are tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.

The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.

In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.


Vegetable soup with vegetables - a recipe without boiling for the winter!

A universal vegetable vegetable. It cooks very quickly, without boiling. It is perfect not only for soups, but also for many other dishes.

INGREDIENT:

METHOD OF PREPARATION:

1.Put the carrot through the large grater.

2.Cut the onion into medium cubes, as for the soup.

3.Cut the peppers into straws or cubes. Choose peppers of different colors.

4. Chop the parsley and dill.

5.Wash and dry the tomatoes. Remove the spine and cut them into quarters.

6. Pass the tomatoes through the meat grinder, add salt and mix.

7. Add all the vegetables and greens, then mix well.

8. Distribute the vegetables in clean, dry jars.

9. Close the jars tightly and keep them in the refrigerator.

The fragrant vegetables for the winter are ready. It is easy to prepare and very convenient, in winter just take out the jar and add the required amount to the food. Don't forget that it contains salt!


Vegetable soup

The right vegetable soup with egg and sour cream is one of my favorites! It's so simple that it deserves a place of honor at lunch. If you want to take a break from meat soups (belly soup, meatball soup or beef soup ), from time to time it is welcome and a vegetable soup, with a lot of vegetables, contains a lot of nutrients and is delicious.

Smoked vegetable soup is a recipe that we always eat in Transylvania. How tasty the Transylvanian soup with vegetables and smoked meat was, I won't even tell you! I replaced the bacon, used in this soup recipe, with bacon, otherwise I made it about the same as the soup of my childhood.

If you want a dietary vegetable soup, you can give up bacon, and sour cream can be replaced with the same amount of yogurt. In this way, you will get a sour soup, without cream and smoked meat.


Vegetable for the winter

Thank you very much! I think many of us are inspired by the internet when it comes to recipes!

I use a lot of recipes on the internet

Rocsi (Chef), August 18, 2014

Geri Sorin, August 17, 2014

if you are a grandmother, you have been doing it for a long time ((((

Boc Maria, August 17, 2014

and I have been making this recipe for a long time, the food has a special flavor

Rocsy Ciobanu, August 30, 2013

if you are a grandmother, you have been doing it for a long time ((((

Rocsy Ciobanu, August 30, 2013

if you are a grandmother, you have been doing it for a long time ((((

Rocsi (Chef de cuisine), August 30, 2013

Thanks for appreciation. You can put less salt, but as far as I know, salt helps preserve vegetables, to keep better for the winter. You can try to put less. I put this amount of salt in 10 grams of vegetables. I say it's not much!

Mircea PELEA, August 30, 2013

I retained the recipe but it seems to me about 1 kg of salt. Doesn't a kind of brine form? Anyway, I know that salt also has its purpose in dishes and everyone will dose the salt as they like.

Ifrim Felicia, August 28, 2013

Gabriela Stefan, August 27, 2013

if you are a grandmother, you have been doing it for a long time ((((

Ioana Rosu, August 27, 2013

Ioana Lupu, August 26, 2013

I've been making this recipe for years, but I also put sliced ​​tomatoes bigger!


Vegetable soup with vegetables - a recipe without boiling for the winter!

A universal vegetable vegetable. It cooks very quickly, without boiling. It is perfect not only for soups, but also for many other dishes.

INGREDIENT:

METHOD OF PREPARATION:

1.Put the carrot through the large grater.

2.Cut the onion into medium cubes, as for the soup.

3.Cut the peppers into straws or cubes. Choose peppers of different colors.

4. Chop the parsley and dill.

5.Wash and dry the tomatoes. Remove the spine and cut them into quarters.

6. Pass the tomatoes through the meat grinder, add salt and mix.

7. Add all the vegetables and greens, then mix well.

8. Distribute the vegetables in clean and dry jars.

9. Close the jars tightly and keep them in the refrigerator.

The fragrant vegetables for the winter are ready. It is easy to prepare and very convenient, in winter just take out the jar and add the required amount to the food. Don't forget it contains salt!


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