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Vegetable soup

Vegetable soup

Peel the vegetables and cut the roots into slices. For color, the carrots together with the finely chopped onion are fried in a little oil.

Add the other vegetables and add water, salt, pepper. Let it boil for about 3-40 minutes, then add the borscht.

When all the vegetables are cooked, mix the yolk with 1 tablespoon sour cream. Extinguish the fire under the soup and over the composition with the yolk, put 1 polish hot soup. Homogenize the mixture well, then pour it over the soup.

Top with chopped green dill and parsley salt.

Vegetable soup in the jar for the winter & # 8211 So easy to make!

Usually this mixture of vegetables is made in autumn, late, after I take the carrots and parsnips out of the garden… I put the big and healthy roots in the sand, I keep them for the winter, and what is small or hit / cut I put in jars for the winter…

Carrots, celery, parsley root and parsnip are washed, cleaned and cut into rounds.

Peel the onion and finely chop. The peppers are also cut into thin slices… So are the tomatoes…

Put all the chopped vegetables in a bowl and sprinkle salt on top.

500 grams of salt are added to 5 kg of vegetables…

Add a handful of finely chopped green squash…

Mix everything well, then put in jars, pressing with the ligure, so as not to leave gaps…

The jars are sealed and boiled in a bain-marie (steam bath).

It can be used for soups, one tablespoon of the mixture… It also gives good taste to stews…

Vegetable soup

I had three consecutive days in which I ate quite a bit and was quite dry. My body rushed to me and asked for a soup. I couldn't refuse him. I didn't want meat, I didn't want anything fatty (I'm not really Axion, the enemy of fat but this time it didn't work) so I chose a vegetable soup. Here it is:

Onions, carrots, garlic, green parsley, parsley root & # 8230

Mushrooms. Pleurotus. They are not my favorites but they mimic the meat quite well.

Celery (celery, aerial part) and real tomato broth, give to Adina, wife Chinese. Next to them, a head of Chinese cabbage. From Hungary.

Two teaspoons of vegetable concentrate made by my mother (all the roots in the world, given by the mincer and combined with some salt).

For the cabbage, broccoli and green parsley to be good for something, I have to put them in the soup right at the end. All three have extraordinary properties related to the prevention of diseases, but their properties disappear if we cook vegetables / leaves.

I did the same with all the other vegetables.

I boiled them (except broccoli, cabbage and parsley leaves) together with the vegetable concentrate.

After the vegetables were cooked, I put a quarter of a liter of broth. I added salt and pepper.

I let it boil for another three minutes and added the cabbage, broccoli and parsley. I put out the fire and put on the lid.

I know people who would never put tomatoes and cream in the same food. I don't have this problem. If I like the taste that results from the combination, I don't shy away.

Vegetable soup with ladder

Ingredient: smoking (I put a few pieces of smoked ribs from the ladder), a few pieces of pork, 2-3 carrots, 1 parsley root, 1/2 gully, 2-3 bunches of cauliflower, 1/4 gulp, 1 onion, salt, larch, oil, water, sour cream

Method of preparation: cut the vegetables according to your preference (onion, carrot, parsley, kale) and cook in a tablespoon of oil.

Put smoked, cauliflower, gulia and add 2 l of warm water. Put the lid on and boil the soup over low heat. If necessary, fill with water.

It tastes of salt (smoked in general it is salty) and if necessary it is seasoned. I also put a cube of vegetable knorr. If the soup decreases, it can be filled with boiled water and left to boil.

How do we make vegetable soup in a jar or freezer (in a box)?

How to prepare vegetables for soup?

As I do not have a vegetable garden, I bought the raw material from the market, from the lady I have known for about 30 years. I filled my bag with carrots, parsley root and leaves, parsnips and celery with leaves. Then I bought some peppers and white and red onions.

I cleaned and washed the vegetables. I also cleaned and washed the onions and peppers, from which I also removed the back. I also washed the strings of green parsley and celery.

In terms of quantities, they can of course be variable. Generally I put 3 parts carrots and one part of the other vegetables.

Then I cut the vegetables into small cubes. I use either a diced processor or a grater with this feature. Of course, vegetables can also be cut by hand or grated on a large grater as I did here.

Vegetable for soup in a jar

After I finish cutting, I put the vegetables in the sterilized jars beforehand. About sterilizing jars I told in detail here. On top we put a tablespoon of grated salt (about 20 g).


Foodblogger at Savori Urbane. #savoriurbane

Pour cold water on top and shake the jar to get the air bubbles out and to dissolve the salt.

Put the lid on the jar and tighten well. We are going to boil the jars in bain Marie (sterilization, dunst). It must boil for 60 minutes (timed from the moment the water boils in the mass). About how to proceed I have shown in detail here.

Vegetable for soup in the freezer

From what we have left we can put in bags for the freezer. What is very important when you put vegetables or greens in the freezer is that they are not wet.

Then we choose special bags for the freezer. There are bags that have a white print to be inscribed, which are thicker and withstand low temperatures well. It is also desirable that the bags you choose are appropriate in size (you will not put a fistful of vegetables in a 6 l bag because it is completely useless). If the bag is still bigger, I recommend you cut the excess with scissors. We do not freeze the bags, but the contents.

I generally empty these bags with a vacuum cleaner, but now I show you how to put them without emptying them, respectively I close them completely with either special sarmulite or gumite. If you just twist them, they will open at some point, the vegetables will no longer be protected by the bag and will lose their qualities (they will freeze and receive the specific smell & # 8222frog & # 8221).

So I managed besides the 2 jars and 3 small bags of vegetables. In the days when I will hurry very hard, they will be very useful to me.

In the meantime, the sterilized jars also came out. Look at the beautiful color of the vegetables!

It's worth putting too vegetable for soup in a jar or freezer because it is very practical and healthy, especially if you know their source.

Vegetable soup

We put vegetables, from everything we have: carrot, celery, parsley, parsnip, onion, pepper. Boil and in the soup thus obtained you can put potatoes or noodles. You can also put commercially bought soy cubes, finely chopped mushrooms, cauliflower or zucchini, bean pods, etc. from the freezer. When ready, season with salt, add oil, tomato and pepper broth, greens.

If you can't keep the vegetables for the winter, you can prepare them for the fall as follows: Grate carrots, celery, parsley, parsnips, in approximately equal quantities, except for the carrot, which is put in double quantity compared to the others. Add the peppers given through the mincer. Mix all this and to four measures of vegetables add a measure of coarse (large) salt. Mix well and place in 3 or 5 kg glass jars, pressing well.

Place a thicker layer of salt on top of the jar. In winter, when used, care must be taken not to add salt to food.

  • 1 bunch of celery, cut
  • 2 cubes of concentrated vegetable soup
  • 1 zucchini, cut
  • 6 onions, cut
  • 1 bell pepper, green, chopped
  • 8 tomatoes, cut
  • 1 medium head of cabbage, cut
  • 2 cloves of garlic
  • 1 bay leaf
  • black peppercorns

Put the cabbage, onion, celery, tomatoes, zucchini and bell pepper in a saucepan. Pour water until covered. Then add the soup concentrate, pepper, garlic and bay leaf.

Bring the food to a medium heat, bring to a boil, until it boils. Then lower the heat and let it boil for 1h30 until the soup is ready.

Vegetable soup with cabbage juice

ingredients: 2 onions, 2 carrots, = celery, 2 parsley roots, 1 parsnip, 2 bell peppers, 2-3 potatoes, 2-3 tomatoes, 2 leeks, 100g. oil, = liters of water, 1 liter of cabbage juice, 1 teaspoon salt, pepper, greens.

Method of preparation: Peel the vegetables, wash and put in a saucepan over high heat (without potatoes). Keep a carrot, which is cut into thin slices. If the vegetables are well cooked, pass them through a sieve and put them back on the fire. When the soup boils, add the peeled, washed and diced potatoes, as well as the carrot, which has been scalded and thinly sliced. After cooking for 15-20 minutes, put the peeled tomatoes and seeds and cut into thin slices. When the soup boils, add the boiled cabbage juice separately with an onion and froth. After it has been fired, the finely chopped dill and parsley are sprinkled on top.

The best vegetable for soup - easy to prepare and very tasty

You must replace the frozen vegetables that you use in different dishes because you get sick and they are not very tasty. You can prepare the vegetables and greens you need at home, all winter and until summer, when the Romanian vegetables appear. This recipe is very good and super easy to make.

Ingredients needed for vegetables:

  • 500 gr carrot, 500 gr onion (white or you can use red)
  • 500 gr tomatoes, 500 gr carrots
  • 300 g of finely chopped parsley
  • 500 gr bell pepper (I used red)
  • 500 gr coarse salt (not sea)

How is it prepared?

I have to tell you from the beginning that these amounts of ingredients can be changed, depending on how many jars you want to get. Also, this combination of vegetables can be put in the freezer - so do not use salt (if you have a stricter diet).

The vegetables are well preserved in the freezer and are much tastier than those on the market.

So, for the preparation of the vegetable you have to put the carrot through the large grater - you can also add celery or parsnip, if you like.

Finely chop the onion - you can use both white and red onions. Next, finely chop the peppers and tomatoes, which must be peeled and all the ingredients are placed in a large bowl to be easy to mix.

Add the finely chopped parsley and coarse salt over the vegetables - do not use sea salt but our Romanian salt - it preserves very well.

All the ingredients are mixed and put in jars - close tightly and keep in the pantry.

If you do not want to use salt to preserve vegetables, then you can put them in bags in the freezer.

Vegetable for soup

Tomatoes and peppers are washed and finely chopped or given to the robot.

The same is done with parsley and larch.

Mix all together with the salt and leave for a few minutes to dissolve the salt.

Put in jars and boil with a lid on the water bath for 40 minutes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

  • 1 bunch of celery, cut
  • 2 cubes of concentrated vegetable soup
  • 1 zucchini, cut
  • 6 onions, cut
  • 1 bell pepper, green, chopped
  • 8 tomatoes, cut
  • 1 medium head of cabbage, cut
  • 2 cloves of garlic
  • 1 bay leaf
  • black peppercorns

Put the cabbage, onion, celery, tomatoes, zucchini and bell pepper in a saucepan. Pour water until covered. Then add the soup concentrate, pepper, garlic and bay leaf.

Bring the food to a medium heat, bring to a boil, until it boils. Then lower the heat and let it boil for 1h30 until the soup is ready.