Cooking process
The recipe for soup for the winter can be an excellent wand for women working, who do not have much time to cook dinner or dinner for the whole family. Having such a preparation, to prepare a fragrant soup in 20 minutes will not be difficult. Well, the fact that vegetables are much cheaper at the time of harvesting than in winter, and the quality of vegetables leaves much to be desired, also plays an important role.
I cook absolutely simple roast, you can add other ingredients, I prefer to use onions, carrots, bell peppers and a little tomato. Sometimes I do not even put a tomato.
IMPORTANT: all the ingredients of roasting should be cooked in separate frying pans, and then put out together, since the cooking time of each vegetable is different.
Carrots mine, we clean from a peel and we rub on a large grater.
Bulgarian pepper is cleaned from seeds and cut into cubes.
I will cook carrots and bell peppers in one pan, as the pepper will let the juice out and allow the carrots to faint a little. In the pan, pour 2 tablespoons. vegetable oil, put the frying pan on the fire. Fry the carrots for 5-7 minutes, then add the Bulgarian pepper and fry the vegetables, stirring, over medium heat for another 10 minutes. We make sure that the vegetables do not burn.
Onions are cut into small cubes.
Fry the onions for 5-7 minutes for the remaining 1 tablespoon. vegetable oil to softness, it is important not to let the onions burn, otherwise the roast will be bitter!
Put the fried carrots and bell peppers in a frying pan.
If you want to cook a roast without tomatoes, then just stew vegetables for another 10 minutes before evaporating the liquid.
I’m cooking roast with tomatoes. We chop the tomatoes with a very small cube.
Put the tomatoes to the rest of the vegetables and fry the fry for another 15-20 minutes.
In the frying should not remain liquid, pieces of vegetables will simply be enveloped in vegetable oil.
Soup for the soup for the winter is ready. We dispense the ready fry in small jars, previously sterilized. Let the roast completely cool in jars and store the workpiece in a cool place.
Delicious and aromatic soups with a wonderful piece of work !!!
Soup for winter soup
Having such a preparation, to prepare a fragrant soup in 20 minutes will not be difficult. Yes, and the price and quality of vegetables in the season is much more attractive
Ingredients
Onion – 500 g
Carrots – 500 g
Tomato – 100 g
Bulgarian pepper – 300 g
Salt – to taste
Olive oil – 3 tbsp.
Cooking process
The recipe for soup for the winter can be an excellent wand for women working, who do not have much time to cook dinner or dinner for the whole family. Having such a preparation, to prepare a fragrant soup in 20 minutes will not be difficult. Well, the fact that vegetables are much cheaper at the time of harvesting than in winter, and the quality of vegetables leaves much to be desired, also plays an important role.
I cook absolutely simple roast, you can add other ingredients, I prefer to use onions, carrots, bell peppers and a little tomato. Sometimes I do not even put a tomato.
IMPORTANT: all the ingredients of roasting should be cooked in separate frying pans, and then put out together, since the cooking time of each vegetable is different.
Carrots mine, we clean from a peel and we rub on a large grater.
Bulgarian pepper is cleaned from seeds and cut into cubes.
I will cook carrots and bell peppers in one pan, as the pepper will let the juice out and allow the carrots to faint a little. In the pan, pour 2 tablespoons. vegetable oil, put the frying pan on the fire. Fry the carrots for 5-7 minutes, then add the Bulgarian pepper and fry the vegetables, stirring, over medium heat for another 10 minutes. We make sure that the vegetables do not burn.
Onions are cut into small cubes.
Fry the onions for 5-7 minutes for the remaining 1 tablespoon. vegetable oil to softness, it is important not to let the onions burn, otherwise the roast will be bitter!
Put the fried carrots and bell peppers in a frying pan.
If you want to cook a roast without tomatoes, then just stew vegetables for another 10 minutes before evaporating the liquid.
I’m cooking roast with tomatoes. We chop the tomatoes with a very small cube.
Put the tomatoes to the rest of the vegetables and fry the fry for another 15-20 minutes.
In the frying should not remain liquid, pieces of vegetables will simply be enveloped in vegetable oil.
Soup for the soup for the winter is ready. We dispense the ready fry in small jars, previously sterilized. Let the roast completely cool in jars and store the workpiece in a cool place.
Delicious and aromatic soups with a wonderful piece of work !!!