Composition / ingredients
Step-by-step cooking
Step 1:
Peel and grate the carrots. If you cut carrots into soup, then cut them as you are used to.
Step 2:
Peel and dice the onion. Make the slicing as you like for the soup.
Step 3:
Peel and chop the pepper.
Step 4:
Chop the washed and dried greens.
Step 5:
Chop the tomatoes coarsely, remove the attachment points of the peduncle and damaged places, if any.
Step 6:
Put the tomatoes through a meat grinder (or grind with a blender).
Step 7:
Add salt to the tomato puree and mix.
Step 8:
Add vegetables.
Step 9:
Mix well.
Step 10:
Place the workpiece in clean, dry jars.
Step 11:
Close with clean, dry lids.
Step 12:
Store in the refrigerator, use as needed.
Have fun!
PS 1. You can add a spoonful of odorless sunflower oil to each jar from above - this will increase the shelf life.
p.S.2. If you cook soups rarely, put the workpiece in small jars, it's more convenient.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
