Frying the preparation. Frozen roast for carrot and onion soup
A recipe for frying soup for the winter can be an excellent lifesaver for working women who do not have much time to prepare lunch or dinner for the whole family. Having such a preparation, prepare aromatic soup in 20 minutes it won't be difficult. Well, the fact that during the harvest season vegetables are much cheaper than in winter, and the quality of vegetables leaves much to be desired, also plays an important role.
I prepare a completely simple fry, you can add other ingredients, I prefer to use onions, carrots, bell peppers and a little tomato. Sometimes I don’t even add tomatoes.
IMPORTANT: it is advisable to cook all the frying ingredients in separate pans and then simmer together, since the cooking time for each vegetable is different.
Wash the carrots, peel them and grate them on a coarse grater.
Peel the bell pepper from seeds and cut into cubes.
I'll cook the carrots and bell peppers in the same pan because the peppers will release their juices and allow the carrots to cook a little. Pour 2 tbsp into the pan. vegetable oil, put the frying pan on the fire. Fry the carrots for 5-7 minutes, then add the bell pepper and fry the vegetables, stirring, over medium heat for another 10 minutes. Make sure that the vegetables do not burn.
Cut the onion into small cubes.
Fry the onion for 5-7 minutes with the remaining 1 tbsp. vegetable oil until soft, it is important not to let the onions burn, otherwise the frying will be bitter!
Place fried carrots and bell peppers in a frying pan with fried onions.
If you want to cook the roast without tomatoes, then simply simmer the vegetables for another 10 minutes until the liquid evaporates.
I'm preparing a roast with tomatoes. Cut the tomatoes into very small cubes.
Add the tomatoes to the rest of the vegetables and simmer for another 15-20 minutes.
There should be no liquid left in the frying; pieces of vegetables will simply be coated in vegetable oil.
The roast for the soup for the winter is ready. We distribute the finished frying into small jars, pre-sterilized. Let the frying cool completely in the jars and store the workpiece in a cool place.
Delicious and aromatic soups with a wonderful preparation!!!
Refueling from bell pepper- this is an excellent lifesaver for preparing first courses and gravy, especially in winter. Believe me, neither peppers nor herbs bought in a store in winter will have the same benefits and aroma that they have now. This dressing does not need to be cooked; it is prepared quite simply, preserving everything beneficial features. Salt is an excellent preservative; the product does not mold or spoil; it is stored in the refrigerator until spring. You can use any color of bell pepper, I prefer the fleshy red one.
Ingredients
To prepare bell pepper dressing for the winter you will need:
Bell pepper(I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing cans:
vinegar 9% - 30-50 ml.
Cooking steps
To prepare the preparation, I used these ingredients.
Do not throw away the seed pod; you need to remove the seeds from it (they should be white). Set aside 1.5-2 tablespoons of seeds; we will add them to the dressing later. Such seeds contain very a large number of vitamins, and they are also very fragrant. I don’t throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish. 
Pass pieces of peeled bell pepper through a meat grinder.
The mass turns out bright and aromatic.
Add pepper seeds, finely chopped dill and salt to the crushed mass.
Mix well.
I prepare jars for storing the workpiece as follows: pour vinegar into a clean jar, close the lid and shake well. Then I pour the contents into another jar and shake it too.
Place the mixture into jars and cover with lids. Store the bell pepper dressing in the refrigerator.
Use winter refill as needed. To prepare borscht or tomato sauce, I take 1-2 tablespoons of bell pepper dressing and add it to the fry along with the tomato, but do not forget that the dressing is salty. But I add this dressing to the soup at the end of cooking. The yield of the finished product is 1.5 liters of delicious, aromatic bell pepper dressing.
Have fun preparing for the winter!
Roasting soups for the winter - saving your time Experienced housewives know that the secret of truly tasty, aromatic and beautiful soup- These are vegetables fried in vegetable oil. This technique is called sautéing. Onions, carrots, and tomatoes are usually sautéed. Roasting these vegetables is suitable for almost all soups. Well, if we are talking about borscht, then, of course, you can’t do without beets. Before adding it to the soup, it must be stewed with the addition of vinegar. Then the bright color of borscht is guaranteed to you. The only pity is that sometimes there is not always time and energy for such “correct” preparation of soup, especially for working housewives. After all, vegetables need to be washed, peeled, cut and chopped, and then fried and stewed, preferably separately from each other. As a result, in order to please your family with soup, you need to spend an hour, or even two, of your time. What should busy women, already tired at work, do? There is a way out! After all, fryings for cabbage soup and borscht can be prepared for future use for the whole winter by rolling them up hermetically in jars. It is convenient to do this in the fall, especially if you have a summer house or a vegetable garden, and you are just racking your brains over how to process the rich harvest. Moreover, if some of the carrots were damaged during harvesting and will not be stored for a long time, and the tomatoes are likely to be overripe. So make a roasting seasoning for soups out of them, and in winter, after opening such a jar of homemade semi-finished product, add the contents to the broth with potatoes and cabbage - and the soup is almost ready! And here, in fact, is the recipe for preparing such a frying: The products that we need are vegetable oil, onions, carrots, tomatoes. The number of vegetables is arbitrary. Wash and peel the onions and carrots. Chop the onion. Either chop the carrots on a coarse grater or cut into strips. Pour oil into a preheated deep frying pan or kettle and add chopped onions and then carrots. Sauté over low heat until the vegetables become soft. Wash the tomatoes, cut them and grind them through a meat grinder. The resulting tomato juice should be brought to a boil and cooked a little. Mix fried carrots and onions with tomato juice and simmer everything together for about half an hour so that the mass boils down and becomes thicker. Add salt to your taste. Place the seasoning in sterilized jars, which are immediately sealed. Turn the jars over and cover them so that they cool more slowly. The resulting seasoning will be useful in winter for preparing many dishes, both first and second. In the same way you can prepare frying for borscht. It is done in exactly the same way, only in this case you need to add beets. It is advisable to cut it into strips and pre-simmer it, adding vinegar, separately from carrots and onions, then the beets will not lose their color. If you have sweet peppers, then they can also be used in frying. It is convenient to use mayonnaise jars with screw-on lids to store such frying. Having this frying seasoning in stock, you can always feed your family delicious borscht or cabbage soup, even if you don’t have the opportunity to devote a lot of time to the kitchen. This preparation will also help students who do not have good conditions for cooking, for example in a hostel. Bon appetit!
When you come home from work in the evening, every minute is valuable for household chores. To save time for communicating with my family, I began making a preparation of fried carrots and onions.
To make such a preparation for future use, simply freeze it for soup or other dishes. This simple blank made from carrots and onions will significantly save your time on preparing different dishes at any time of the year. It’s worth spending a little more time processing vegetables once, but then, for some time, not thinking at all about the fact that before preparing the dish you will have to peel, cut and fry carrots and onions.
How to make frying for onion and carrot soup
For the preparation, take a ratio of onions and carrots of 50 to 50 percent.
The total number of vegetables does not matter. The preparation can be made for either 6 or 60 servings. It all depends on how much time you are willing to spend. I took 500 grams of carrots and 500 grams of onions. Onion cut into cubes and grate the carrots through a coarse grater.
Add 100 grams of vegetable oil to a large frying pan. Once the oil is hot, add the onion. Fry for a few minutes.
The main thing is that the onion crumbles into separate pieces, becomes translucent, but in no case acquires a golden color. The semi-transparent color of the onion is a signal of its readiness!
It will be tastier if you don’t just stew the vegetables, but fry them until lightly browned. But this, of course, depends on your taste preferences. During the entire cooking process, stir the vegetables so that they do not burn. We determine readiness by the color of the carrots and the aroma of the oil-soaked vegetables.
When the frying is ready, wait for it to cool completely. Now all that remains is to put everything into packaging bags and freeze. Several packaging options are possible. For example, you can freeze vegetables into sausages, and then cut off the portion needed for the dish from the frozen part.
You can also freeze onions and carrots in separate single portions.
Choose for yourself the freezing option that is most suitable for you.
It is impossible to distinguish the taste of a frozen roast from a freshly cooked one. At the same time, it helps you prepare lunch or dinner much faster. To do this, just put a piece of ready-made frozen food in a dish and no hassle, no worries! 🙂
It's no secret that the most delicious tomatoes- during the ripening season. Buying winter tomatoes is completely useless, because they do not have a rich taste and aroma. The easiest way to preserve tomatoes for cooking any dish is to freeze them.
Of course, you can use them whole or in pieces, but the most compact option is to freeze fried tomatoes in portions. I post the recipe for it along with a photo here for everyone who wants to know how to make such a preparation.
For cooking you will need: tomatoes, salt, sugar, ground pepper and sunflower oil for frying.
How to prepare roasted tomatoes for the winter
First of all, you need to chop the tomatoes quite finely. You can first peel them by dousing them with boiling water. But you can also use the whole tomato, along with the skin. This will not affect the taste of the roast in any way.
Place the chopped tomatoes in a frying pan with heated sunflower oil. Add salt, sugar and black pepper. If desired, you can add additional herbs or spices, as well as chopped onion or garlic. It is worth focusing on the dishes in which you plan to add this frying and your taste preferences.
After 5 minutes of heat treatment of the tomatoes, you need to add a little clean water. Cover the pan with a lid and, stirring occasionally, simmer for 10-20 minutes. Cooking time depends on the hardness and size of the tomatoes. When a homogeneous tomato mass forms in the pan, it means the frying is ready. It should be cooled and placed in forms for freezing.
You can use silicone ice molds or simple ones for baking cupcakes. The main thing is that the frozen roast is easy to get.
Freezing occurs within several hours. After which it is removed from the molds and put into a bag or container for storage. You can add this tomato ice to any dish when cooking. No pre-thawing required.