Vegetables and greens with salt for soups

Salted Vegetables and Savoury Vegetables Recipe for Soups

Preparation time: 1 hour
Rest time: 30 minutes
Number of servings: 10 jars

In the cold season, a warm and tasty soup is a real treat. That's why it's essential to have vegetables and greens on hand that we can easily use. This recipe for salted vegetables and greens for soups will not only enrich your meals, but also give you an effective way to preserve the taste of summer, preparing you for the cold days ahead. Plus, it's a quick and simple recipe, perfect for stocking the pantry for winter.

Recipe history

Preserving vegetables is a long-standing practice, used for generations to ensure a healthy and diversified diet throughout the year. This method not only improves the taste of your dishes, but also preserves essential nutrients and provides an important supply of vitamins and minerals. From nutritious soups to delicious soups, canned vegetables are the basis of a successful meal.

Ingredients

- 1.2 kg carrots
- 750-800 g parsnips and/or parsley
- 1 celery (root)
- 700 g kapia peppers and/or gogo
- 5 large onions
- 5 bunches of greens: parsley, celery, dill
- Optional: a spinach
- 500 g courgette
- 300 g sweet cabbage
- 400-450 g salt

Step by step instructions

1. Preparing the ingredients: Start by cleaning and washing all the vegetables. It is important to remove impurities so that you get a clean and healthy mixture. Ro root vegetables such as carrots, parsnips and celery need to be carefully peeled. Onions should be peeled and courgettes should be cleaned of their skins and seeds. Peel the peeled peppers from their skins and seeds and cut the cabbage into large chunks.

2. Chopping the vegetables: Once the vegetables are cleaned, chop the onions into large chunks, the carrots and parsnips into sticks, and the zucchini into large cubes. Chop the peppers and chard into larger pieces. Chop the cabbage large, along with the rest of the greens.

3. Chopping the vegetables: Now comes the fun part! You can use a vegetable chopper, but I highly recommend a blender, even a small one, to make the process quicker and easier. Chopping the vegetables will need to be even to get a nice texture in your soups.

4. Mixing with salt: Once all the ingredients are chopped, add the salt and mix well. It is important to let the mixture rest for about 30 minutes. This time allows the vegetables to release their juices, which will help preserve them.

5. Filling the jars: Once the mixture has rested, prepare the jars. Fill them well with the vegetable and vegetable mixture, leaving a little room at the top. Add a teaspoon of salt on top, a few cherry leaves or a tablespoon of oil to improve preservation. Tighten the lids, making sure they are airtight.

6. Storage: Place the jars in a cool, dark place. Make sure they are stored in a dry environment to prevent mold growth.

Serving suggestions and variations

When you open a jar in the winter, you can add these veggies to a steaming soup, perhaps alongside some chicken or pork for added flavor. You can also experiment with adding spices like pepper or sweet paprika to personalize the taste.

Nutritional benefits

These vegetables are an excellent source of vitamins (A, C, K) and minerals (potassium, magnesium), helping to strengthen the immune system and keep skin healthy. In addition, being high in fiber, they contribute to healthy digestion.

Frequently asked questions

1. Can I use other vegetables? Yes, you can adapt the recipe according to your preferences. For example, you can add pumpkin, beetroot or even mushrooms.

2. How can I keep vegetables longer? Make sure the jars are sterilized properly before use and store them in a cool, dark place.

3. What soups can I make with this mixture? You can make vegetable soups, belly soup or even bean soup with this vegetable mix.

4. How many calories are in a jar? Calories can vary depending on the ingredients used, but in general, a serving of canned vegetables has around 50-100 calories.

All in all, this recipe for salted vegetables and greens for soups is not only practical, but delicious. By preparing these vegetables, you'll add a staple ingredient to your winter cooking, ensuring that your meals will be full of flavor and comfort. So I invite you to get to work and fill your pantry with these goodies! I hope you enjoy your soups in winter and share your impressions with me. Bon appétit!

 Ingredients: 1.2 kg of carrots, 750-800 g of parsnip and/or parsley, 1 celery root, 700 g of bell peppers and/or sweet peppers, 5 large onions, 5 bunches of greens: parsley, celery, lovage, optionally a bunch of spinach, 500 g of zucchini, 300 g of sweet cabbage, 400-450 g of salt.