An acquaintance, I remember lamenting: Well, why, why do you have beautiful pea soup, and Valya's is gray-green? Because I do not regret carrots, and I pass it correctly.

How is it right? For soup - an important point - the carrots are sautéed until it colors the oil. Here it is necessary medium fire and stir, not allowing it to burn, dry, but as if to simmer a little - there is literally one extra minute and the juice from the carrots is given into the oil. I know it sounds weird and unprofessional, but that's how it is.

And I never boil any spices or bay leaves in the soup. First, just salt. Well, maybe black. ground pepper. Peppers, which I would generally remove from canteens. I would forbid.

Sometimes you eat soup, and then you scoop up a full spoonful of such peas from the bottom ... ugh. Would have visited!

And I also sauté vegetables in one pan, but in turn. For example, first onions with carrots, as soon as they are sautéed, I move them to the edges, and cut the garlic in the middle. I’ll fry the garlic for a minute, stir everything together and again push it apart, freeing the middle - I spread the salad pepper there.

A minute or two on the pepper - again I mix everything. Something like that.

I'm filming ready soup from the stove and only then I add bay leaf to it - I just stick it in, greens (fresh or dry) and other spices (others, however, rarely). I cover with a lid and leave for 15 minutes. Only then I stir and you can eat. I do not boil, as I said above.




If you are used to cooking with spices - try to do it once as I advise, and "feel the difference" (c)

For cold days, there is a recipe for pea soup. Without potatoes. You can cook it without meat at all. And you can separately fry bacon or smoked sausages and add along with sautéing.

A few more words about soups

There I explained a little indistinctly about sautéing carrots.

Let me explain in a little more detail.

Carrots should be simmered with oil over medium, or slightly less than medium heat (depending on the thickness of the pan). The thinner the pan, the lower the fire.

On high heat, you have carrots, and all other vegetables are fried almost dry, and not sautéed.

Sauteed vegetables should not have fried peels. They languish in a small amount of oil. And you need to grind them carefully. Vegetables should give color to oil. That is to color the oil. With onions, this is not very noticeable, but carrots, salad peppers, beets - the oil is stained.

A common mistake is either overcooked vegetables. Or, on the contrary, undercooked. Sometimes it already seems to you that the same carrot is ready, but in fact it’s worth waiting a couple more minutes, watching carefully and stirring - and - bam! - the oil is colored.

This is what perfectly sautéed carrots look like. See what color the oil is? What color is the carrot itself?

And also common mistake- this is savings on passerovka. Here, according to the principle "Jews, do not spare tea leaves." Here you cook in the usual way - next time try adding more vegetables for one onion and one carrot - you will immediately understand HOW the taste changes.

And here's another mistake - digestion. That is, you, forgetting the school physics course, first boil the potatoes until cooked, then add the rest of the vegetables and cook, cook, cook. And then you remove the pan from the stove, and the larger the pan, the longer the heat remains, that is, the process of cooking the same vegetables, the same potatoes, continues. And the output is unintelligible porridge, not soup.

I test potatoes like this:

While it is still in its entire form, but it has been boiling for about five minutes, I take out a piece, and press it with the blunt side of the knife - if it easily breaks into two parts - that's it. I quickly add browning, noodles, bring it to a boil again and immediately remove it. (Or I carefully turn over to a nearby table - if it is a 50 liter stainless steel pan with a pickle, as I just did).

That's why my soups are always delicious. Regardless of whether I cook five or two hundred servings.

Belka and Denya came by the other day. For ideological reasons, restaurant borscht was abandoned, and pea soup, which I cooked for tourists for lunch, ate with pleasure and called it perfect. (I brag, yes!).

I explain right away - the one with potatoes is called homemade meat hodgepodge. The one without potatoes - meat team hodgepodge ( classic recipe). And homemade was born already in the Soviet years: more potatoes, less smoked meats.

In frying, the first thing to do is chop the vegetables in a convenient way. "Standard set" frying - 1 onion and 1 carrot - fry over high heat without a lid, stirring often. First, the onion is fried for a couple of minutes, then the carrots are added and all together - another 5 minutes. If you add chopped tomatoes, then hold the frying for another couple of minutes more than indicated.

How to fry roast

Products
Onions - 1-2 heads
Carrot - 1 large
Vegetable oil - 3 tablespoons

How to fry fried onions and carrots
1. Put the pan on medium heat, pour in the oil.
2. While the pan is heating up (1-2 minutes), peel and chop the onion - either in half rings or cubes, depending on how you want to see the onion in the soup.
3. Fry the onion over medium heat for 3 minutes, stirring occasionally. While it is fried, peel and grate carrots on a coarse grater, or carrots can be cut into thin semicircles.
4. Add carrots to the onion, increase the heat and fry for 4-5 minutes over high heat, without leaving the stove and stirring constantly, until the desired degree of ruddy.
5. Add the roast to the soup 5 minutes before it's done.

Roast for borscht with beets
1. Fry onions and carrots for 10 minutes over medium heat, stirring regularly.
2. While the onions and carrots are fried, peel and grate the beets (stir the onions and carrots from time to time).
3. Add the beets, fry them for 10 minutes over medium heat, adding a couple more tablespoons of oil.
4. Reduce the heating power to quiet, add half a ladle of broth, cover with a lid and simmer for 10 minutes, add 5 minutes before the end of borsh cooking.

Roasting for pickle with beets
1. Fry onions and carrots over medium heat for 10 minutes, add grated or chopped cucumbers, fry for 5 minutes.
2. Add oil and half a ladle of broth, simmer over low heat for 10 minutes under the lid.
3. Add the roast to the pickle 10 minutes before the end of the soup.

Fkusnofakty

Roast - this is fried vegetables - done to enhance flavor meat broth. In addition, frying makes the soup beautiful.

You can add tomatoes or tomato paste, bell pepper, garlic. Less commonly, mushrooms, sausage, celery, parsnips are added. To prepare spicy soups, you can add spices to the frying.

To increase the nutritional value of the soup, you can use salted or smoked lard for frying instead of butter. Vegetable oil can be replaced with butter.

The roast should be added to the soup at the very end of cooking so that it does not boil in the soup.

You can do without frying vegetables - they can be chopped and added raw to the soup: onions for 10, carrots for 15 minutes before the end of cooking. In this case, the dish will turn out easier.

When you come home from work in the evening, every minute is valuable for household chores. To save time for communicating with my family, I began to make preparations from fried carrots and onions.

To make such a preparation for the future, it is enough just to freeze the frying for soup or another dish. This simple blank from carrots and onions will significantly save your cooking time different dishes in any season. It’s worth spending a little more time processing vegetables once, but then, for some time, don’t think at all that you will have to peel, cut and fry carrots and onions before cooking.

How to make fried onion and carrot soup

Take for harvesting the ratio of onions and carrots 50 to 50 percent.

The total number of vegetables does not matter. Harvesting can be done for 6 servings, and for 60. It all depends on how much time you are willing to spend. I took 500 grams of carrots and 500 grams of onions. We cut the onion into cubes, and three carrots through a coarse grater.

Add 100 grams to a large frying pan vegetable oil. Once the oil is hot, add the onion. Fry for a few minutes.

The main thing is that the onion crumbles into separate pieces, becomes translucent, but, in no case, does not acquire a golden color. The translucent color of the onion is a signal that it is ready!

It will be tastier if you do not just stew the vegetables, but fry until lightly browned. But this, of course, depends on your taste preferences. During the entire cooking process, stir the vegetables so that they do not burn. Readiness is determined by the color of carrots and the aroma of vegetables soaked in oil.

When the frying is ready, we will wait for it complete cooling. Now, it remains to decompose everything into packaging bags and freeze. Several packaging options are possible. For example, you can freeze vegetables with a sausage, and then cut off the portion necessary for the dish from the frozen part.

You can also freeze onions and carrots in separate single portions.

Choose for yourself the most suitable freezing option for you.

It is impossible to distinguish the taste of frozen frying from freshly cooked. At the same time, it helps to cope with the preparation of lunch or dinner much faster. To do this, just put a piece of the finished freeze in the dish and no hassle, no worries! 🙂

Zazharka is overcooked vegetables for soup. Frying is used in order to put not raw vegetables but lightly fried. Because many do not like boiled onions or carrots. At the same time, the taste qualities of vegetables not only do not deteriorate, but also increase.

How to cook roasted carrots and onions for soups

Carrot rubbed on a grater. Large or small depends on your taste. I myself rub carrots for soups coarse grater. Cut the onion the way you like. Big or small doesn't matter. I don't cut onions very finely. I cut the onion in half, then in half again to make quarters. And only then across with thin stripes.

What to fry?

The question is moot. Someone likes to fry in ghee, someone in butter, someone in vegetable. I prefer cooking soup with vegetable oil. I don’t know why - I’m used to it, and my mother does the same.

To begin with, one carrot is fried over low heat. To save time, I first clean it, rub it on a grater and set it to fry, and while it is fried, I start onion. Just by the time the onion is peeled and chopped, I add it to the carrots. Those. Carrots are fried over medium heat for several minutes. Then about the same with onions.

If you send both carrots and onions together to the pan at once, then the onions will fry faster, and the carrots will still be raw, and you will end up with either burnt onions or not overcooked carrots.

After the onion has acquired a golden color and has become soft, we send it all to the pan in which the soup is cooked. Everything is very simple, as you can see!

Vegetables should be of high quality, no need to take stale carrots or sprouted onions. So, for example, carrots should be hard to the touch and cannot be pushed with a finger, but if after such manipulations a dent remains, then this indicates the decomposition process has begun.

Such a vegetable will not add flavor to the dish, and I would not really like to feel one onion. Having chosen juicy carrots, you should grate it on a coarse grater, having previously peeled it. Then you need to finely chop the onion. It can be small cubes or half rings.

roasting process

Add a few tablespoons of vegetable oil to a preheated pan and put onions. Fry until golden brown appears. Then you can add carrots and fry together until the desired shade is obtained. It is quite acceptable to fry onions and carrots together, but here it must be borne in mind that onions will not turn golden brown. If you add carrots first, then you can forget about the aroma of onions, because in the process of frying carrots will release juice in any case, which will neutralize the aroma of other vegetables used for frying.

For pickle, frying is prepared a little differently. Carrots and onions are fried together, then add pickled cucumbers and fry for another 5 minutes. Then, if necessary, add a little vegetable oil and simmer for 10 minutes under the lid. A few minutes before the end of cooking, the frying should be put in a pickle.

For beetroot borscht, onions and carrots should also be fried together, stirring occasionally, then add grated beets and a little vegetable oil. After 10 minutes, you need to add the broth to the resulting mass and simmer the frying on the fire for another 10 minutes. Before the end of cooking, the frying is added to the main composition of the borscht.