I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan.

Ingredients:

Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

Everything needs to be cut into strips and cubes. I pass the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), and I cut the pepper into strips. I cut the tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.

I put it in regular ones plastic bags and twist the “sausages” (it’s more convenient to then break off as many as you need). This year I froze it in lunch bags, they are small - 15X20, just enough to fill a dish for 1 or 2 times. You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.

IMPORTANT! I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if it’s the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas.

Any housewife knows that in the “OFF-season” the cost vegetable dishes, the same borscht, will grow. Yes and necessary products still need to search. The solution to the problem was canning soup preparations. And when a solution is found, the imagination can no longer be stopped. Winter preparations for soups and borscht can be prepared in any way you like: canned, salted, frozen, etc. Below are recipes for several options for preparations that save time and money. Agree – these are important positions.

A few hours spent in the autumn will result in a quiet life for the whole winter. Having spent time on canning soup preparations once, in winter you can calmly, without straining, cook soup at the right time in a matter of minutes. This recipe can be considered basic - it is an excellent base for many soups.

What you will need:

carrots - 1.0 kg;
tomatoes - 1.0 kg;
onion - turnip - 1.0 kg;
fresh dill - 0.3 kg;
fresh parsley - 0.3 kg;
celery (root) - 0.3 kg;
bell pepper - 0.3 kg;
clove peppers - 10 peas;
salt - 1.0 kg.

Preparation

Wash the vegetables.
Peel carrots, onions, celery root. Remove stems from dill and parsley, bell pepper- stalk, seeds and internal partitions;
Grate or finely chop carrots and celery root;
Cut the tomatoes into slices;
Cut the onion into thin strips;
Chop the greens (no need to chop them);
Cut the bell pepper into rings of medium thickness;
Place all prepared, processed, chopped vegetables into a previously prepared large plastic container, add both types of pepper, mix thoroughly;
Pour into a container, mix all ingredients again;
In pre-sterilized glass jars post the result vegetable mixture, compact as tightly as possible, seal with well-washed plastic lids.

This workpiece is stored at room temperature or in the refrigerator. Not subject to spoilage, at least until spring - tested experimentally. But. The thing is that harvesting rarely survives until spring. Therefore, it is recommended to make more of it. Bon appetit!

A universal preparation suitable for various soups. It is prepared quite simply and quickly. The range of products is minimal.

What you will need:

bell pepper - 3.0 kg;
hot pepper - 0.1 kg;
dill (greens) - 0.1 kg;
refined vegetable oil - 0.2 ml
salt - 0.5 kg;
black peppercorns - 10 peas;
clove peppers - 5 peas.

Preparation

Wash the bell pepper, remove the stem, seeds and internal membranes. Cut as desired. Grind with a blender or grind in a meat grinder. Transfer to a wide plastic bowl. Add salt and pepper. Mix. The salt should dissolve completely.

Recipe delicious borscht dressing for the winter, which will help you prepare delicious borscht in a matter of minutes,

Prepare medium-sized glass containers. Wash and dry them completely. Place the prepared dressing in the container, compacting it, leaving 2 centimeters on top. Pour vegetable oil on top of the vegetables in a 1-centimeter layer. Seal with pre-washed plastic caps. Store the product in the refrigerator.

Freezing as a preparation method soup dressings for the winter, has long proven its right to exist. Why not? Frozen products do not lose taste qualities, does not deteriorate, it can be stored in any container. How to properly freeze future soup?

What you will need:

red onion - 1.0 kg;
carrots - 1.0 kg;
bell pepper (“traffic light”) - 1.0 kg;
fresh tomatoes - 1.0 kg;
parsley (greens) - 0.2 kg;
dill (greens) - 0.2 kg;
black peppercorns - 20 peas;
salt - 0.5 kg

Preparation

Wash and peel the red onion, pepper and carrots.
Cut the onion into slices, peppers and carrots into half-straws;
Wash the tomatoes and cut into large slices;
Wash the greens thoroughly, remove the stems, dry kitchen towel, finely chop;
Mix all processed and chopped ingredients in a wide container. Place the workpiece in plastic packaging bags and give it a “tube” shape.

In this form it is convenient to store the workpiece in the freezer, because it is easy and simple to break off as much as you need to prepare the soup. It is inconvenient to store in plastic trays - they take up a lot of space. Yes, and take it out of such a tray required quantity much more difficult than from a package;

When preparing soup, add the freezer a couple of minutes before the end. You can also use it in preparing main courses.

Preparations without cooking or freezing are clear and simple. But there are ways to preserve blanks that take more time. It is difficult to compare the first and second. All options are good in their own way. The choice is yours. Below is the recipe for one of them the best preparations for soups and borscht without cabbage.

What you will need:

beets - 2.0 kg;
onion - 0.5 kg;
red bell pepper - 0.5 kg;
carrots - 0.5 kg;
tomato juice - 0.5 l;
hot chilli pepper - 1 pc.;
garlic - 3 cloves;
vinegar 3% - 60 ml;
sunflower oil - 1 cup;
granulated sugar - 100 gr.;
salt - 100 g.

Preparation

Wash, peel and chop all the vegetables specified in the recipe.
Grind the chopped vegetables through a meat grinder. Place them in a deep saucepan;
Pour vegetable oil into the vegetable mass, add granulated sugar, salt, and vinegar. Move the saucepan to the stove over moderate heat for 20 minutes;
When the vegetables are ready, transfer them to previously prepared, thoroughly washed and dried glass containers. You need to put the dressing “under the neck”. After this, seal the containers with plastic lids.

This dressing for soups and borscht can be stored for a long time. You can use it as an additive to main courses, and even as a “spread” on sandwiches. Bon appetit!

There is a situation in every family when, for a number of reasons, the prepared dish cannot be eaten on time. As a result, there are several options for the development of events. Leave it as is and most likely throw it away after the expiration date, or try storing it for a longer period of time. The easiest way is to freeze finished product. But this option is not always possible. Today we’ll talk about whether you can freeze soup.

Making broth

The easiest and most affordable way to make your everyday life easier is to cook more broth and freeze it in parts. The moment you want to cook the soup, just take one bag out of the freezer and place it in the pan. When the broth is warm, you can add a handful of pasta, potatoes or other vegetables. As a result, you will have something hot ready, fresh dish literally in 10 - 15 minutes.

If you are unsure whether the broth is frozen, ask a more experienced housewives. Many of them have long come to this way of easing their household responsibilities. To do this, you need to cook the bone with meat in the evening for 4-5 hours. The finished broth can be left to cool until the morning, then strained and poured into bags. The meat can also be separated and placed into broth packets or frozen separately.

Previously, a method of preparing semi-finished products for preparing first courses was described. But still, the question is whether it is possible to freeze the soup, that is, ready dish. Professional chefs and culinary experts do not recommend tact. According to their insistent recommendations, the soup must be fresh. But making preparations (broth, dressing in the form of fried vegetables) is quite possible. Such measures will allow you to prepare the first dish in literally 15-20 minutes.

Therefore, when it comes to the question of whether it is possible to freeze soup, experts are inexorable. You need to cook the first one at a time. The exception is cream soup. But ordinary borscht and rassolniki after the freezer will turn into porridge and become unpresentable. But cream soup is quite loyal to freezing.

Freezing rules

Doesn't fit this rule cream cheese soup. No, you can put it in the freezer and even get it out safely. But the taste of the cheese will be lost after heating. Is it possible to freeze cream of mushroom soup? Yes, it is quite. It will hardly lose its taste.

But before you put it in the freezer, you need to first cool the dish and put it in disposable bags. They should be quite dense; it is best to purchase special ones. There will be a mark on the package - suitable for freezing. Rest assured that you can still eat this soup in a month. The main thing is to defrost it correctly, moving it to the refrigerator on the bottom shelf.

Tomato soup

The option with mushrooms is not the only one. In general, whether it is possible to freeze soup is up to each housewife to decide for herself. Yes, it is quite possible that gourmets will refuse such a dish after it is defrosted. The reason may be a certain flavor that seems unacceptable. But from the point of view of a busy and hungry person, this is an opportunity to have a quick and tasty dinner, fresh and nutritious dish no time investment.

Tomato soup tolerates freezing well. If during the vegetable season you don’t know what to do with ripe tomatoes, then feel free to prepare this tasty and refreshing dish. It is easy to prepare, and by pouring it into portioned bags, you have the opportunity to enjoy it at any time delicious dish.

The best recipe

For cooking tomato soup you will need the following set of products:

Ripe tomatoes- 8 pcs.
Garlic - 2 cloves.
Onion - 2 heads.
Thyme, celery, Bay leaf.
Olive oil.

Making soup is a pleasure. To do this, you will need to first immerse the tomatoes in boiling water for a few minutes. This allows you to remove the skin without any problems. After that, grind them in a blender. Lightly fry the onion, garlic and celery in a saucepan. Fill in tomato puree and let it boil.

The soup is ready, now leave it to cool. When completely cold, pour into portioned freezer bags. Make sure no liquid leaks through the seams. Place in the freezer, and when the briquettes are completely frozen, you can compactly arrange them in the freezer.

Cereal soups

Let's continue to consider the question of whether it is possible to freeze soup in the freezer. This can be done not only with freshly prepared dishes. If on the second day it becomes clear that you won’t be able to finish the soup, then feel free to put it in the refrigerator. You can freeze not only pureed soups, although they are considered the most suitable for this manipulation. It is quite possible to freeze buckwheat and rice, pea or bean soups.

There is one more point here. Is it possible to freeze ready soup With pasta? This question is usually asked by housewives who have experienced a deterioration in the quality of a dish after being in the refrigerator. Indeed, after defrosting, the soup will take on a gray tint. This is not your fault, but simply the reaction of starch to temperature changes. There are two options: either put up with the state of affairs, or prepare soups with pasta exclusively for one time.

Subtleties of the procedure

Fresh soup must cool completely at room temperature. It is not advisable to put it in the refrigerator. This is bad for the kitchen unit itself, and also creates difficulties when packaging, since the broth thickens as it cools. To cool the soup faster, you can place the pan in a bowl with cold water. Then after an hour you can safely put it into portioned bags.

A little about choosing dishes, or how to freeze soups correctly. You also need to take care of the freezing container itself. A container with a lid is best suited for this purpose. In the store you can find plastic buckets of 300 or 500 ml, as well as 1 liter. Choose the one that is best suited for your family, considering that a serving for one person is approximately 300 g.

Let's get down to business

First you need to rinse the container and wipe off excess moisture so that it does not freeze on the lid. Then you need to follow these steps:

Placement in the freezer

Here a lot depends on its design and the characteristics of the container. If you have a large freezer, then the task is much easier. It is enough to select a place in it with a flat surface and lay out containers or bags of soup. In old refrigerators freezers small, and the temperature varies from place to place. Therefore, containers should be placed at the back wall. It is colder here and the temperature is more constant.

Keep meat soups no more than 3 months possible. If dairy products were used for preparation, the storage time is reduced to 2 months. Do not forget that it is not recommended to refreeze soups. That is why you need to select packaging based on the needs of your family.

If there are no containers

It is quite easy to assume that at the right time there will not be suitable buckets with a lid at hand. How to freeze soup at home in this case? Simple plastic bags will also work, you just need to choose the most durable ones. They are convenient for freezing pureed soups, but also regular buckwheat soup Can be packed quite normally.

To do this, you need to select a container in which you will put the bags of soup before the contents freeze. Immediately place empty bags in it and carefully unfold them to make it easy to fill. Pour required amount soup, then tie tightly and put in the freezer. You can purchase special freezer bags with zippers; they are reusable. They can be washed and reused.

Instead of a conclusion

Such a simple technique can greatly save the housewife’s time and effort. After removing from the freezer, the soup should be placed on the bottom shelf of the refrigerator. It will not defrost completely, but it will move away from the walls. That is, the soup can be transferred to a bowl and heated in the microwave.

Needed: onions, carrots, Bell pepper, tomatoes, greens.

Equipment: knives, graters, boards, bowls, bags, freezer.

Turn on the freezing mode in the freezer (if required by the model).

Wash the vegetables, peel them of unnecessary things (the seeds of the last pepper are a seasoning in themselves, you can peel them not all the way, but lightly, and dry and grind the seeds), cut the onion and pepper with any tool (knife, shredder, vegetable slicer, in a food processor) strips, half rings, cubes - whatever form you like to catch from the plate, cut the tomatoes no matter how, they will still come apart, who doesn’t like the skin - peel the carrots, cut the carrots into strips or grate them (vegetable slicer, kitchen processor). I take all vegetables in equal volume fractions raw, but the proportions can be changed according to your own understanding and taste.

If the preparation for borscht, then grate or trim the beets too..

Mix everything and put it in a bowl or pan. Start heating over low heat until juice appears, stirring. After the juice appears, the heat can be increased. Bring to a boil, add coarsely or finely chopped greens (I add parsley, dill and green basil), stir and remove from heat. Cool as quickly as possible (you can transfer it from the pan to a basin).

Place the cooled mixture into tea bags (I use a tea mug: I insert the bag into it, fold the edges, apply it tightly, then squeeze the bag, tie it, squeeze it, or fasten it). Place the bags beautifully and neatly in the freezer (the more neatly they are folded, the less space they take up and can be rearranged. For greater accuracy, I place the bags in rectangular plastic boxes during the freezing period; they turn out like convenient bricks; after freezing, I shake them out of the box and store them on a shelf or in the storage box).

Place it undefrosted in a pan with cabbage soup (borscht) after potatoes (they don’t go well with tomatoes at first). For a 3 liter pan (2.5 soup) I put one 300 ml packet.

The same dressing can be heated in a frying pan with vegetable oil and use as a marinade for fish. .

Salt the prepared dish.

There is no need to add oil, since frozen food with oil can be stored for up to three months, without oil - until spring.

Summer "freeze" for the winter!

I make this freezing every summer and fall. I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan.

Compound:

Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

I cut tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.

I put them in regular plastic bags and roll them into “sausages” (it’s more convenient to then break off as many as you need).

This year I froze it in lunch bags, they are small - 15X20, just enough to fill a dish for 1 or 2 times.

You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.

IMPORTANT!

I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if it’s the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas.

I also make greens separately and just freeze them in sausage bags. I cut it, put it in a bag and put it in the freezer, then this “sausage” will easily break apart if necessary.

Needed: onions, carrots, sweet peppers, tomatoes, herbs.

Equipment: knives, graters, boards, bowls, bags, freezer.

Turn on the freezing mode in the freezer (if required by the model).

If the preparation for borscht, then grate or trim the beets too..

Place it undefrosted in a pan with cabbage soup (borscht) after potatoes (they don’t go well with tomatoes at first). For a 3 liter pan (2.5 soup) I put one 300 ml packet.

The same dressing can be heated in a frying pan with vegetable oil and used as a marinade for fish. .

Salt the prepared dish.

There is no need to add oil, since frozen food with oil can be stored for up to three months, without oil - until spring.

Summer "freeze" for the winter!

Compound:

Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

I cut tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.

I put them in regular plastic bags and roll them into “sausages” (it’s more convenient to then break off as many as you need).

This year I froze it in lunch bags, they are small - 15X20, just enough to fill a dish for 1 or 2 times.

You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.

IMPORTANT!

I also make greens separately and just freeze them in sausage bags. I cut it, put it in a bag and put it in the freezer, then this “sausage” will easily break apart if necessary.