Vegetables for soups

Vegetable soup is one of those dishes that reminds us of the comfort of home and the warm meals spent with loved ones. Even though winter can bring difficulties in cooking due to lack of time, a simple and quick recipe for preserved vegetables for soup can be the perfect solution. This recipe will not only shorten the preparation time but will also provide an authentic taste, even on chilly winter days. Let's discover together how we can preserve the essence of fresh vegetables in a jar!

Preparation time: 15 minutes
Resting time: 2-3 hours
Total time: 3 hours and 15 minutes
Number of servings: 6-8 servings of soup

Ingredients

- 500 g carrots (about 4-5 carrots)
- 300 g bell peppers and kapia (mixed, about 2-3 peppers)
- 200 g parsley (roots and leaves)
- 200 g celery (roots and leaves)
- 150 g tomatoes (about 2-3 tomatoes, fewer than the other vegetables)
- 100 g coarse salt (non-iodized salt, essential for preservation)
- 1 packet of preservative (E202 type or similar)

Ingredient details

Carrots are rich in beta-carotene, which converts to vitamin A in the body, contributing to eye and skin health. Peppers are an excellent source of vitamin C and antioxidants, while celery and parsley add extra flavor and essential nutrients. Although there are fewer tomatoes, they will provide a sweet and sour taste that will enrich the overall mix.

Step by step

1. Cleaning and washing the vegetables: Start by peeling the carrots, peppers, celery, and parsley. Use cold water to wash all the vegetables thoroughly, ensuring they are free from impurities.

2. Grating and chopping: Grate the carrots on a large grater, and chop the peppers and tomatoes finely. For parsley and celery, you can use a sharp knife to chop them finely.

3. Mixing the ingredients: In a large bowl, combine all the chopped vegetables. Add coarse salt, being careful to use a sufficient amount for preservation (about 100 g, but you can adjust to taste). Also, add the packet of preservative.

4. Letting the vegetables sit: Mix all the ingredients well until evenly combined. Let the mixture sit for 2-3 hours. This step is crucial as the vegetables will release water, which will aid in the preservation process.

5. Filling the jars: After the vegetables have released their juice, prepare the sterilized jars. Ensure they are completely clean and dry. Fill each jar with the vegetable mixture, leaving a little space at the top.

6. Preserving the contents: Seal the jars with airtight lids and place them on shelves in the pantry. Make sure they are stored in a cool, dark place.

Useful tips

- Monitor the taste: If you prefer a saltier taste, you can adjust the amount of salt during preparation, but be careful not to overdo it, as salt is essential for preservation.

- Vegetable variations: You can experiment with other vegetables, such as zucchini or cauliflower. Additionally, you can add spices like pepper or paprika for a more intense flavor.

- Labeling the jars: Don’t forget to label the jars with the preparation date, so you know exactly when you preserved them.

Combining and serving

This combination of preserved vegetables is perfect for preparing a delicious soup, but you can also use the vegetables in other dishes, such as stews or purees. Additionally, a splash of lemon juice after preparing the soup will enhance the flavor and provide a fresh taste.

Nutritional benefits

These vegetables are rich in vitamins, minerals, and fiber. Consuming preserved fresh vegetables can help maintain a balanced diet, contributing to immune system health and digestion.

Frequently asked questions

1. Can I use other types of preservatives?
Yes, there are several types of preservatives, but make sure they are safe for consumption.

2. How long can I keep the jars?
If stored properly, preserved vegetables can last up to a year.

3. Can I freeze the vegetables instead of preserving them?
Yes, you can freeze the vegetables, but the texture and taste may be different after thawing.

Personal note

I fondly remember the moments spent in the kitchen with my grandmother, preparing jars for winter. Each jar was a story, a memory preserved for the cold days. This recipe is not just a simple preservation, but a way to bring a little warmth into winter days, offering the fresh taste of summer vegetables even in the coldest months.

So, dare to try this recipe for preserved vegetables for soup! You will discover not just a practical solution but also a delicacy that will delight your taste buds. A Kitchenaid or another food processor will help make all this work easier and more enjoyable. Bon appétit!

 Ingredients: -carrots -bell pepper and kapia -parsley (root and leaves) -celery (root and leaves) -tomatoes (less than the rest of the vegetables) -coarse salt -1 packet of preservative

 Tags:  canned vegetables canned vegetables vegetables for soup