A woman who works full time sometimes just has no time to cook a full meal. In this case, more than ever, preparations for soups for the winter will come in handy. You can cook them, for example, during your summer vacation or spend several days off on this business, and then enjoy fast and tasty dishes for six months. Preparation for soup for the winter is made from a variety of vegetables: carrots and tomatoes, peppers, sorrel, greens, beets. Consequently, from them you can cook as a simple vegetable soup, and borscht, cabbage soup, sorrel soup. We offer you canned soups for the winter, the recipes of which are sure to come in handy.
Universal
For it you need to take a kilogram of celery and parsley, a pound of salt, as much white and cauliflower, carrots and sweet pepper, onions, and a liter of brine (40 g of salt and 1-2 g of citric acid per liter of water). For cabbage harvesting, it is necessary to wash and peel all the vegetables, finely chop them, sprinkle with salt and tamp in sterilized jars. Prepare the brine, boil it and pour the cabbage, roll up the jars and store in the cold.
For borsch
You need to take two kilograms of cabbage, one and a half kilograms of beets, a kilogram of tomato, a pound of carrots and the same amount of onions, half a liter of vegetable oil, three hundred grams of water and 100 grams of 9% vinegar, salt, sugar, spices. Preparing for soup for the winter does not take much time. Wash and peel all vegetables, cut into slices or grate on a coarse grater, put in a large saucepan, add vinegar and spices, bring to a boil and boil on low heat for half an hour. Then lay the workpiece in sterilized jars, roll up and put away for storage. This preparation for soup for the winter is added to boiling meat broth and cooked with it until tender.
For pickle
And here is another delicious and beloved soup by all - pickle. So that he always delights you with his aroma on the table, take care of this in advance. For cooking, you will need one and a half kilograms of fresh cucumbers, a pound of onions and carrots, three hundred grams of tomato paste and the same amount of barley, one hundred grams of vegetable oil and the same amount of sugar, a little vinegar and salt. Cucumbers are cut into pieces and stacked in a pan. There you need to add grated carrots, chopped onion rings, barley. Cook until almost cooked. At the end, add tomato paste, spices, vinegar and simmer over low heat for about half an hour. Then the soup blank for the winter is placed in sterilized cans and rolled up with lids.
Blanks for other dishes
In a similar way, you can cook preparations for cabbage soup, okroshka, mushroom and even pea soup. In addition to canning, you can simply freeze vegetables and vegetable mixture. For example, boiled beans retain their quality after freezing and are 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 is much more pleasant to cook vegetables ourselves, and not to buy them later in the store, doubting the quality and usefulness.