Why do you need frying for soup? It turns out that this important semi-finished product can be prepared for at least several purposes. Vegetable sausage is good in order to make almost any soup more aromatic and beautiful. To save your own time (no matter how strange it sounds now). Prudent housewives also prepare frying for soup. They do this once in a while. Then the cooled passerovka is frozen in small portions and, having come, for example, from work in the evening, they can prepare any first dish without any extra hassle, adding strategically stocked soup ingredient in the process.
What is frying for soup
Dressing, usually consisting of several vegetables fried in fat or vegetable oil - this is the frying. Also, this semi-finished product is called sautéing or frying. Despite its name, frying for soup can be used in some other dishes. Its main task is to give the culinary masterpiece a more vivid taste and color.
Its varieties
The main ingredients of the vegetable sauté (or frying) are onions and carrots. Pre-roasting onions changes its taste and appearance in a more interesting way. Carrots also look nicer and at the same time tint the dish in a golden color. A grill for soup made from onions and carrots, complements pickle, pea soup, with vermicelli and vegetable.
You can add finely chopped, sweet pepper to the general recipe, and then the dish will sparkle with new taste notes. The same thing happens if several cloves of garlic are squeezed into the soup sauté (at the end of cooking).
A tomato or tomato, raw beetroot can also be included in a roasting recipe for soup - such a semi-finished product is good for making bright borsch. Slices of bell pepper and garlic will also come in handy here. In general, combining vegetable (and not only) ingredients, you can even invent your own recipe.
Simple frying for soup: recipe
First of all, we will learn how to cook the simplest frying. For her, only onions and carrots are needed. Still need a frying pan and odorless vegetable oil. We will take all products in the following quantities:
- carrots - half a kilogram;
- onions - half a kilogram;
- lean oil, without aroma - 100 milliliters (about half a glass);
- the pan is the largest.
Cooking method
And now the details of how to make the frying for the soup. We clean the onion from inedible elements. We carefully wash the carrots, peel the peel from it, chop it with a grater of any fraction. Who likes larger carrot chips, use a larger grater. You can just chop into pieces. If you (or your children) do not like the taste of this root vegetable - use a fine grater.
We cut onions as conveniently. Dicing is usually more acceptable in dishes.
And now we heat the pan on the stove, after pouring all one hundred milliliters of oil to the bottom.
Which vegetable to fry first? It is believed that carrots are better. But this rule is true only if the carrot is rubbed through a coarse grater or cut into pieces. Finely mashed root vegetables are added after the onion.
Fry the carrots until soft over medium heat. Do not forget about stirring so that the vegetable is cooked evenly. As soon as the oil begins to pull the reddish carrot juice over itself, it's time to introduce the onions. Pour it and, stirring from time to time, cook over a moderate heat with carrot. When it acquires transparency and a beautiful shade (golden), turn off the stove.
We cool the finished passerovka and transfer to a plastic bag. You can use a plastic container in order to freeze the cake mix.
The method of using the ready-made frozen frying from onions and carrots is simple: we cut off the required amount and put in an almost ready soup. We expect a slight boiling for 2-5 minutes. During this time, the fry thaws and mixes with the main course. Soup acquires the same unique taste and beautiful appearance.
If you need to make a frying with pepper, follow the recipe and add slices of pepper with the vegetable that we introduce the second.
Fry vegetables for borscht soup
Frying for soup-borscht (or cabbage soup) is prepared in the same way as carrot and onion. But carrots and grated beets are added after onions. In such a frying at the end of cooking, a tablespoon of 9% vinegar is introduced so that the beets do not lose their brightness. Add to soup and do not boil. Thus, your borsch will have a bright color.