Description
Soup loved by all! Or almost everything! When it comes to making soup, I want to shorten the time to prepare the ingredients, in this case, I always use magic wand (thanks mum), in the form of jars with a "made in the soup"!!! Of course, one autumn day have a good tire, but "the game is definitely worth it"!!!
Ingredients
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Tomato
2.5 kg
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Beets
3 kg
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Pepper
1.5 kg
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Onion
1.2 kg
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Carrots
1.5 kg
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Greens
1 coup
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Salt
4 Tbsp
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Sugar
4 Tbsp
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Sunflower oil
1 cup
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Citric acid
0.5 tsp
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Vinegar
150 g
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Water
0.5 l
Cooking
Prepare all the ingredients. To wash, to clean.
Onion cut into. If he makes you to let the tears, type in your mouth with cold water during the cutting process.
Carrots grate or chop as you prefer.
The same is done with beets.
Pepper clean from seeds and cut.
Tomatoes cut into cubes, I always remove them from the peel and mince.
To ease the process of removing the skins from the tomatoes, you need to make them cross-cut and lowered them for a few minutes in scalding water, in this case, the skin peels off from them "with joy".
The greens, use whatever you like. I added only parsley and celery. Finely chop our herbs.
Begin cooking the vegetables. Need to do this "individually"! Pour into a saucepan or cauldron (like me) a little oil and fry separately all of our vegetables. Fry onion until Golden brown.
When onion is ready, move it into an enamel ware, in which we extinguish all of our vegetables (I have a large enamel basin). Clean cauldron from the remnants of the bow, so it does not burn (to do this it is necessary after each batch of vegetables). Add the oil and fry the carrots.
After, bell pepper. I didn't photograph ( ( Then added to the cauldron beets. To preserve the bright color of this vegetable we pour citric acid and in order to emphasize the bright taste of beets, add to it and the sugar.
Once the beets are soft, pour to it our scrolled in a meat grinder tomatoes, stir and simmer a couple of minutes. Then, pour it all to the rest of the vegetables, put on the heat, add salt, herbs, boiled water and cook for 15 minutes, then add vinegar, stir for another 2 minutes and lay everything on sterilizovanny banks closed, also sterilizovanny, caps and tighten them. I had 14 bottles! Youtubem them to cool down and carry out our beauty and tastiness in place long-term storage (my basement).
A pleasant appetite!
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