Baking for soup for the winter is the best lunch!

soup preparation for the winter

A woman who works full-time, sometimesjust have time to prepare a full dinner. In this case, as never before the procurement of soups for the winter will come. You can cook them, for example, during a summer vacation or spend a few days off on this business, and then enjoy a quick and delicious meal for six months. The soup preparation for winter is made from a variety of vegetables: carrots and tomatoes, pepper, sorrel, greens, beets. Therefore, from them you can cook as simply vegetable soup, and borsch, cabbage soup, oxalic soup. We offer canned soup preparations for the winter, recipes of which you will definitely need.

Universal

For her, you need to take a kilogram of celery andparsley, a pound of salt, as much white cabbage and cauliflower, carrots and sweet peppers, onions, and a liter of brine (40 g of salt and 1-2 g of citric acid per liter of water). For cabbage billet it is necessary to wash and clean all the vegetables, cut them into small pieces, pour salt and tamp into sterilized jars. Prepare a brine, boil it and pour cabbage, roll the cans and store in the cold.stock for soups for the winter

For borsch

You need to take two kilos of cabbage, one and a halfkilograms of beet, a kilogram of tomato, a half a kilogram of carrots and as much onions, half a liter of vegetable oil, three hundred grams of water and 100 grams of 9% vinegar, salt, sugar, spices. Preparation for soup for the winter will not take long. All vegetables should be washed and cleaned, cut into pieces or rubbed on a large grater, put in a large saucepan, add vinegar and spices, bring to a boil and boil over low heat for half an hour. Then billets are spread over sterilized jars, roll up and put away for storage. This soup preparation for winter is added to boiling meat broth and cooked with it until cooked.

soups for winter recipes

For rassolnik

And here's another delicious and beloved soup -rassolnik. That he always pleased you with his scent on the table, take care of it in advance. For cooking, you need a half kilogram of fresh cucumbers, half a kilo of onions and carrots, three hundred grams of tomato paste and as many pearl barley, one hundred grams of vegetable oil and as much sugar, a little vinegar and salt. Cucumbers are cut into pieces and placed in a saucepan. There you need to add grated carrots, sliced ​​onions, pearl barley. Brew almost to the full. At the end add the tomato paste, spices, vinegar and fry over a small fire for about half an hour. Then the soup preparation for winter is placed in sterilized jars and rolled up with lids.

Blanks for other dishes

A similar method can be prepared and blanksfor a cabbage soup, okroshki, mushroom and even pea soup. In addition to canning, you can simply freeze vegetables and vegetable mix. For example, cooked beans retain their quality after freezing and is perfect for bean soup when there is no time to mess with it on a weekday. Zucchini, tomatoes, asparagus beans, corn - all this is perfect for vegetable soups. After all, it's much more pleasant to cook the vegetables themselves, and not to buy them later in the store, doubting the quality and usefulness.

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