Vegetables for soups

Name: Vegetables for soups - Paula K.
Ingredients: 5kg of green tomatoes; 1kg of carrots; 1 large celery with leaves; 1kg of bell peppers; 1kg of zucchini; 5; 6 hot peppers (optional); 500g of lovage; 1 cup of salt; 4 tablespoons of sugar

Conserve - Vegetables for soups by Paula K. - Recipia

Vegetable soup is an essential dish in traditional cuisine, a colorful and aromatic mix of vegetables that adds flavor and vitality to any soup. This simple and natural recipe for preserving vegetables for soups is an excellent way to keep the taste of fresh vegetables during winter, providing you with a versatile and healthy ingredient for family meals. Without preservatives or excessive salt, our recipe is based on traditional preservation techniques that ensure a perfect result every time. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 10 jars of 400 ml Ingredients: - 5 kg green tomatoes - 1 kg carrots - 1 large celery with leaves - 1 kg bell peppers - 1 kg zucchini - 5-6 hot peppers (optional) - 500 g fresh lovage - 1 cup salt - 4 tablespoons sugar A bit of history Vegetable soup has been a culinary tradition for generations, serving to bring extra flavor and vitamins to winter meals. This simple recipe allows for the use of seasonal vegetables and their natural preservation without chemical additives, contributing to a healthy lifestyle. Each ingredient adds a distinct note, and the final mixture is a true feast of flavors. Step by step for a perfect result 1. Preparing the ingredients Start by washing all the vegetables well. Choose fresh vegetables, preferably from local sources, to ensure you achieve a perfect taste. Green tomatoes are ideal for this recipe due to their firm texture. Peel the carrots, celery, and zucchini, then remove the seeds and stems from the bell peppers. 2. Chopping the vegetables Using a meat grinder with a larger sieve, chop all the vegetables, including the greens. This process will help release the flavors and ensure a good homogenization of the mixture. If you don’t have a grinder, you can use a sharp knife, but it will take longer. 3. Mixing the ingredients In a large bowl, combine all the chopped vegetables (tomatoes, carrots, celery, bell peppers, zucchini, and hot peppers if you choose to add them) together with the lovage. Add the salt and sugar, mixing well. Let the mixture sit for 5-10 minutes, so the salt and sugar can take effect and help release the juices from the vegetables. 4. Filling the jars Prepare the cleaned and sterilized jars or bottles. Fill each container with the vegetable mixture, leaving a little space at the top to allow for expansion during boiling. Tighten the lids well, ensuring there are no air leaks. 5. Boiling In a large pot, place a cloth at the bottom to prevent direct contact between the jars and the bottom of the pot. Place the filled jars in the pot and add enough water to cover them completely. Boil on medium heat for 2 hours. You can check the water level occasionally, adding warm water if necessary. 6. Cooling and storing After the boiling time is over, you have two options: either leave the jars in the water to cool gradually, or take them out and wrap them in a blanket to cool faster. Personally, I prefer the second method, as it retains heat better and allows for optimal preservation. This can take 2-3 days. Tips and practical advice - Always use clean and sterilized jars and lids to avoid fermentation or spoilage of the contents. - Sugar not only helps with preservation but also balances the acidity of the tomatoes, providing a more pleasant taste. - If you prefer a spicier taste, feel free to add hot peppers or even spices like pepper or paprika. - Test the recipe with various combinations of vegetables, depending on your preferences and what you have on hand. Frequently asked questions 1. Can I use frozen vegetables? It is preferable to use fresh vegetables, as freezing can affect their texture, but you can experiment with slightly frozen vegetables. 2. How long can I keep the jars? If properly sterilized and stored in a cool, dark place, the jars can be kept for up to a year. 3. What recipes can the preserved vegetables be combined with? This vegetable mix is perfect for various soups, stews, meat dishes, or as a filling for various preparations. This vegetable recipe for soups is not only an excellent way to enjoy seasonal vegetables but also an opportunity to connect with your family's culinary traditions. Each opened jar will bring with it memories of autumn and warmth, and your meals will surely be more flavorful! Savor every bite and enjoy the natural flavor of preserved vegetables!

Vegetables for soups

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