Soup vegetables for the winter
When trying to preserve vegetables for the winter, it's useful to know the recipe for a stewed, sterilized soup mix. The combination of stewing in fat, sterilization, or freezing allows you to always have a soup base on hand.
Ingredients · Servings 1 dose
- 4 large carrots
- 4 parsley sprigs
- 1 celery stalk
- 1/2 small cabbage
- 1 small cauliflower
- 4 onions
- 1 small leek
- 1 clove of garlic
- 250 g Omega fat (or butter)
- salt
Method · 1 h 10 min
- Clean the vegetables. Grate the carrots, parsley and celery into strips, cut the cabbage, leek and cauliflower into pieces. Also finely chop the tops.
- Heat the fat in a large saucepan and add all the vegetables. You can add a little salt. Save the salt, it is better to add salt to the soup. Simmer the vegetables until the content is reduced by about a third.
- Fill into clean, well-washed jars, wipe the necks and close with a clean lid. Sterilize for about 15 minutes at 80 °C. Or let cool, fill into boxes and freeze.
