Roasting for soup: cooking for future use

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Why do you need a roast for soup? It turns out that this important semi-finished product can be prepared by pursuing at least several goals. A vegetable saute is good in order to make almost any soup more fragrant and beautiful. To save your own time (no matter how strange it may sound now). Prudent housewives also prepare a roast for soup. They do it once in a certain period of time. Then they freeze the cooled browning in small portions and, having come, for example, from work in the evening, they can cook any first course without any hassle, adding a strategically stocked soup ingredient in the process.

What is a roast for soup

Dressing, usually consisting of several vegetables fried in fat or vegetable oil - this is frying. Also, this semi-finished product is called passerovka or frying. Despite its name, soup stir-fry can be used in several other dishes. Its main task is to givea culinary masterpiece with a brighter taste and color.

Its varieties

The main ingredients of vegetable sauteing (or frying) are onions and carrots. Pre-roasting the onion changes its taste and appearance in a more interesting way. Carrots also look nicer and at the same time tint the dish in a golden color. Stir-fry for soup, from onions and carrots, complements pickle, pea soup, with noodles and vegetables.

You can add finely chopped, sweet peppers to the general recipe, and then the dish will sparkle with new flavor notes. The same thing happens if you squeeze a few cloves of garlic into the soup saute (at the end of cooking).

Tomato or tomatoes, raw beetroot can also be included in the soup recipe - this semi-finished product is good for making bright borscht. Pieces of bell pepper and garlic will also come in handy here. In general, by combining vegetable (and not only) ingredients, you can even invent your own recipe.

Easy Stir-Fry Soup Recipe

First of all, let's learn how to cook a simple roast. She only needs onions and carrots. You will also need a frying pan and odorless vegetable oil. We will take all products in the following quantities:

• carrots - half a kilo;
• onion - half a kilo;
• lean oil, unflavored - 100 milliliters (about half a glass);
• the frying pan is the biggest one.

Cooking method

And now the details of how to make a roast for soup. We clean the onion from inedible elements. We thoroughly wash the carrots, peel off the peel from it, grind it with a grater of any fraction. If you like larger carrot shavings, use a larger grater. You can just cut into pieces. If you (or your children) do not like the taste of this root crop, use a fine grater.

Cut the onions as convenient. Usually diced is more acceptable in dishes.

And now we heat the pan on the stove, after pouring all one hundred milliliters of oil to the bottom.

Which vegetable to fry first? It is believed that carrots are better. But this rule is true only when the carrot is rubbed through a coarse grater or cut into pieces. Finely grated root vegetables are added after onions.

Fry the carrots until soft over medium heat. Do not forget about stirring so that the vegetable cooks evenly. As soon as the oil begins to draw on the reddish carrot juice, it's time to introduce the onion. We pour it out and, stirring from time to time, cook it together with carrots over moderate heat. When it becomes transparent and a beautiful shade (golden), turn off the stove.

Cool the finished sautéing and transfer to a plastic bag. You can use a plastic container to freeze the semi-finished product.

The method of using ready-made frozen onion and carrot fry is simple: cut off the required amount and put it in an almost ready soup. We wait for its gentle boil for 2-5 minutes. During this time, the roast thaws and mixes withmain dish. The soup acquires that unique taste and beautiful appearance.

If you need to make a roast with pepper, follow the recipe and add the pieces of pepper with the vegetable that you enter second.

Fry vegetables for borscht soup

Frying for soup-borscht (or cabbage soup) is prepared in the same way as carrot-onion soup. But carrots and grated beets are added after onions. At the end of cooking, a tablespoon of 9% vinegar is added to such a roast so that the beets do not lose their brightness. Add to soup and do not boil. This way, your borscht will have a bright color.