Soup greens (a mixture of dried vegetables, herbs)

Soup greens (a mixture of dried vegetables, herbs)

Category: Blanks

Ingredients
mixture of vegetables, herbs

Cooking method

• 6 liter bowl - soup greens (onions, carrots, sweet peppers, celery root, root parsley)
• Little by little - samples of blanks. After drying in an electric dryer, I store the greens in birch bark jars - they remove moisture from the greens well and do not let moisture into the greens if the weather is humid outside.
• Soup mixture (onion, carrot, sweet pepper, root celery, root parsley). This year I made a soup mixture without leaf celery and its stalks. This mixture is perfect for soups and other dishes. It is especially helpful when there are no onions or carrots at home. For the same reason, such a mixture goes well in the country, where vegetables and spices are not always available. The broth turns out to be tasty, light and rich in aroma of herbs and vegetables.
• 
• 

Admin, I want to make a vegetable mixture in an electric dryer. Can you please tell me how thick it is to cut onions, celery and carrots? And then how to store it - in the refrigerator or just in a jar in a dark place?

[NOSE]

NOSE , onions, tomatoes I cut on a Berner grater into rings, 0.5 cm thick, so it will be enough.
Carrots, celery root grate on a VERY coarse grater, or cut into strips on a Berner grater.

I dry it until it dries completely, then I give it time to dry just open, so that the residual moisture is gone.

I store it in birch bark jars, and it always stands on the table.
Can be stored in a paper bag, cloth bag to keep the greens breathing.
After the greens have dried well, they can be stored in glass. banks, preferably in a dark place. Greens are stored well and for a long time.

Make such greens for soups, you won't regret

Admin, well done! I want to thank you, because it was with your suggestion - wonderful stories about drying - that last year I got the Dachnik-4 dryer. There is no dacha, but for the second year now we have been harvesting - we are drying vegetables from a vegetable warehouse on an industrial scale (in bags, the family is big!). But I just can't take a picture of such beauty. Tomatoes are exactly the same as yours, and parsley and other greens, carrots, eggplants, etc.
And you're right, in soups and stews the smell and taste are awesome !!!

Thanks for the feedback!

Try another option for harvesting tomatoes - you will not regret it.

Scrambled eggs on such sun-dried tomatoes - it turns out super, better than raw tomatoes!
And putting sun-dried tomatoes in other dishes is also good!



These tomatoes were dried in an electric dryer.
She took out the pulp, sprinkled it with salt and Provencal herbs on top.

I put it in the freezer for storage, the second package is already there. Sun-dried tomatoes contain the minimum moisture, therefore, their appearance from the freezer is completely different, not as frozen as that of ordinary tomatoes.

Bon appetit, everyone!

I will definitely try! I also want to try - I read somewhere, I don't remember - sun-dried tomatoes with grated garlic. And fill it with oil in a jar. I don't know how I will use it yet, but I really want to cook it. The husband, however, said that he would eat it with beer.

[dried tomatoes]

Throw in another idea dried tomatoes

Tomatoes are cleaned of entrails (seeds and pulp), sprinkled with herbs and stacked on a thick layer of rock or sea salt.
... Keep just at room temperature.

The tomatoes will be ready in a couple of days.

The principle of drying tomatoes in this way is that the salt below the tomatoes takes away all the liquid from them, and the tomatoes are dehydrated.
After all, the dryer also takes moisture from tomatoes, only dries with hot air.

Try

I will definitely try! I also want to try - I read it somewhere, I don't remember - sun-dried tomatoes with grated garlic. And fill it with oil in a jar. I don't know how I will use it yet, but I really want to cook it. The husband, however, said that he would eat it with beer.

I made sun-dried tomatoes in this way, very tasty

Tomatoes in a jar, capers, hot peppers and peas (still good pickled peas), crushed garlic, you can even put a slice of lemon. And pour good vegetable oil - let it brew
There is only one trouble - in this form the tomatoes will not be stored for a long time - up to one and a half months in the refrigerator.

Eating with scrambled eggs is also superb in various dishes, and as an appetizer it goes well if you add a little to the side dish for a change

This year I want to preserve sun-dried tomatoes, what happens - I'll tell you later

I will give one more idea-advice to mothers who have unmarried male children (and women too) and children who study far from their mother.

You bought them a multicooker, but they have no money, opportunity, time and sometimes the desire to run after raw vegetables (onions, carrots, etc.).
And unmarried people simply have no desire yet. I know in my own way

This is where a dried soup mixture of vegetables and herbs will help them.
What is easier - I threw a handful of spices into the broth, and there is no need to run after the onion, all the aromas are in one handful. And of course - taste

Mothers, grandmothers - as a keepsake

[Admin!]

Admin! How did you dry parsley and dill? Did they cut it or not? And onions, etc., did you dry everything separately, and then connect?

I dried all the vegetables gradually, as they were purchased on the market, and all separately.
Coarsely chopped the greens, then dried. Fine - undesirable, crumbles into dust.
Dry greens separately from vegetables, it dries faster and quick moisture from them does not need greens at all.

[Celery stalks]

Now I’m looking at jars like yours. What volume do you have?
more ... where do you use celery stalks?

Congratulations on your purchase: rose:

Celery stalks - I dried the stems separately from the soup mixture, because even when sliced, the stems are still hard and not tasty to the bite in the finished dish. In this form (with long sticks), the celery will give its taste to the broth and broth, and then the stalks can be simply thrown away. For example, in jellied meat, stew, where you need a transparent broth, and only taste

I have jars of different sizes - 3-2-1.5-1 liters

You have beautiful jars. It’s a pity I haven’t met such jars, only glass.
How do you make stew? Is there a recipe somewhere?

Yes, noble jars Collected for a long time, one piece at a time, boxes of birch bark
In general, I like to buy and collect boxes and jars for storage

I have stew here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119741.0, try it, I hope you like it

[Admin]

Admin thanks for the recipe! I did it in an electric dryer. Tell me who did the email. dryer how long did you dry and at what temperature? I dried at t-70 C, 8 hours. That's what I did.

Cook for health

I have Isidri, I land on mode 2, about 55 * C, I did not detect it in time.
Or until completely dry (stored in bags), or dried (stored in the freezer).

[Admin]

... I will also ask you in this thread about dried herbs ... And then I have a huge bouquet for pickling and dill umbrellas mountain. Here I think where they are then?

AdminYou will not be offended if I share my experience here with RybkA? Or is it better to move it to its destination?
In the summer I dry a lot of dill, straight stems, and use it when frying fish. I add 10 minutes before finishing in the pan, then the dried stems and umbrellas "take away" the smell of mud. A pleasant aroma is obtained.

"five cents" can you? I tried dried tomatoes for the first time in Aachen five years ago. there they were served with white bread, like a sandwich-head dump ...they are dried with herbs and drenched in olive oil - I do that too - they stand in a jar on a rack in the kitchen: last year's have survived until now ...

Thanks a lot for the topic! now the difference between dried and dried is clear!

And then after a day of drying, I have half like chips, and half like dried. Now it is clear how to store them.

I fell asleep with a mixture of Italian herbs. The taste is simply amazing, like a tomato in a square. Very concentrated, and taste and aroma.

The only thing is that I did not take out the bones and pulp, it is normal and so. And how are you taking everything out? Or not?

Yes, and by the way, I think there is no need for garlic! In the vitamin-free winter months, the aroma of tomatoes is so wonderful that you don't want to interrupt it with garlic ...

Thanks a lot for the topic! now the difference between dried and dried is clear!

Yes, and by the way, I think there is no need for garlic! In the vitamin-free winter months, the aroma of tomatoes is so wonderful that you don't want to interrupt it with garlic ...

Cook for health

Therefore, I add only ground garlic, a drop - just so that there is a slight smell, as if the tomatoes lay next to the garlic!
It adds a delicate scent - that's all!
Tomatoes are very friendly with Provencal herbs, garlic and oil.

[Admin]

Admin, and you remove the skin from a tomato? And then I read in the instructions that you need to peel.

No, I don't. I only take out the pulp with seeds

I have a critical question. How much to put tomatoes so that they are dried, and not dried? Well, at least approximately?

Tomatoes can dry up to 8-12 hours.
Try to set first on mode 3 55-66 * From hours to 3-4, then switch to mode 2, 45 * C, then when ready.

The time depends on the thickness of the tomato slices, their size, how fleshy they are, how much moisture they contain, etc.

Readiness indicator - tomatoes are plastic, soft in moderation, when you press the pulp, no liquid is released.

Yesterday I bought real Italian sun-dried tomatoes to taste the authentic taste. Well, disgusting! What she herself did is 100 times tastier, and everyone said so.

Last year I bought a dryer and tried to dry: tomatoes, parsley, eggplants. I liked everything very much! I kept the tomatoes in the freezer, used them in omelets, stews, borscht, etc. - this is SOMETHING! Therefore, this year I also started harvesting. On the advice of Admin, they took a large "cream", cut it into 6 pieces, removed the inside, and then dripped it into each piece with a pipette. butter, and sprinkled it with a mixture: sea salt, all sorts of grass-ants (I even added caraway seeds) - I ground it all well in a mortar. I dried it to a dried state, this is what happened:


I will continue, I want to do a lot.
Last year I made eggplants, but I blanched them in circles beforehand, and then dried them. I also kept it in the freezer, although it was not necessary, it just had a place. Used in pilaf, stew, borscht, as mushrooms are obtained.
This year I have already dried a lot of dill and parsley greens, I liked it, even more than I used to freeze it in the freezer. I also dried apricots (incredible yummy), they began to carry mine on the sly ... I had to hide it until the onset of cold weather. Last year she dried pears, so dotsya (a terrible sweet tooth) instead of sweets killed pears! And I was so glad, because there is little natural left in the sweets, but here - !!!!!!!! Thank you very much Admin for ideas and recipes !!!!!

ALL!

Dried vegetables of the new season are ready !!!

The composition of vegetables resulted in the first post of the topic!


Good and tasty preparations for the winter period

I prepared dill, parsley, carrots for the soup. Everything is separate. I will need to mix.

Tatyana, I'm going to dry the soup mixture. Maybe I read everything inattentively because of fatigue, sorry ... How to cut a bell pepper? What should be the thickness to avoid the "strings"? I apologize many times for my ignorance, I am completely new to this, I am doing everything for the first time. Thank you in advance!!!

Here, below, I show by topic how I prepare all the greens for drying. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=654.0
Including sweet peppers. I cut it about 5-7 mm.

Yes, I bookmarked this post for a long time, now I'm going to harvest it. In the photo it is already dried and in the description I did not find the size of the pepper slices. Thanks for the answer. I ran away to cut and dry)))

Girls, tell me how finely you cut greens, in particular dill for drying? It wakes up dried through the net, but I don't like to dry it whole.

Yes, I bookmarked this post for a long time, now I'm going to harvest it. In the photo it is already dried and in the description I did not find the size of the pepper slices. Thanks for the answer. I ran away to cut and dry)))

Well, how is that? Go to the topic by link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139256.0 and there you can see all the photos, and a fresh cut of pepper, and what will happen in the end

Girls, tell me how finely you cut greens, in particular dill for drying? It wakes up dried through the net, but I don't like to dry it whole.

It is advisable to cut the ukr by about 1.5-2 cm.After drying, it will be completely reduced in size
And it is better to dry such greens on gauze - nets will not help here.

I don't dry dill, there is a lot of trouble with it, but where to put it later, no taste is better to freeze and keep in the freezer in bags

all photos are visible there

Tanya, sorry again for your inattention. I was looking in a post about a soup set, and this is a post about dried bell peppers. Just what I need. Thank you very much !!!

Tanya, sorry again for your inattention. I was looking in a post about a soup set, and this is a post about dried bell peppers. Just what I need. Thank you very much !!!

Light, health! In the topic you will find links to additional topics and pictures to help - sushi from the heart!

I brought zucchini from the dacha. Usually I freeze it for soup, but then I decided to dry it. Diced through a Kenwood nozzle



Then it dried on a medium setting.


The result pleased! So little storage space needed!
Thank you, Tanyusha, for the ideas!

I brought zucchini from the dacha. Usually I freeze it for soup, but then I decided to dry it.

Class !!! And I froze. It's a pity that you didn't unsubscribe a little earlier. But next year I will definitely do the same as you)))

Tanyusha! Professional advice is required! Can you please tell me whether to throw dried vegetables into boiling water or into cold water when cooking? Now I threw it into the boiling, the zucchini did not open very much. Maybe you need to stand? And they tasted even sweeter than fresh ones ..
I have a problem with my grandson's nutrition - gluten-free, plus allergies. Therefore, the preparation of vegetables is very important .. I will try now to dry cauliflower and broccoli from the dacha. I will unsubscribe what happens ..

[Nadia]

Nadia, I throw dried vegetables into cold water along with meat, and cook in full with meat. I like the broth to taste, rich in meat and vegetable

Tanyusha! Thank you! Only here we are not allowed meat broths. Therefore, I want to understand everything, try different options. I liked the zucchini to taste. Today I will do a test drying of color and broccoli. I will also boil and try, so that later I will pass everything to my daughter.

[Nadia]

Nadia, got it. Then put in cold water along with fresh potatoes and cook over low heat until tender. Then you can add pasta or boiled beans, greens - a normal and tasty soup will turn out
It is difficult to advise in such cases

[Admin]

Admin, Thank you! I do so - I add either peas, or beans, or corn or white cabbage. Pasta is also not allowed, only gluten-free.
Basically I understood - the water should be cold

Tanya, Admin, thank you for the tasty recipes!
I wanted to ask, is it possible to dry vegetables not in turn, but all at the same time, on different trays?
Also, have you dried leeks?

[Ksyusha]

Ksyusha, to your health!

I'm not a fan of leeks, so I'm not particularly fond of them. Of course, you can dry it and add it to the mixture - it depends on our preferences and taste.
You can dry it on different pallets in one go. I dry a lot at once, so I take up a lot of pallets and it turns out the order. And then, vegetables appear on sale at different times, or I buy them one by one - from this they are dried separately from me.

.

I don't dry dill, there is a lot of trouble with it, but where to put it later, there is no taste

And I dried the basil. Damn hay turned out to be some ...

[Vadim 76]

Vadim 76, I have several varieties of basil, the most fragrant lemon in drying, but the rest are just very good, I make a mix for the winter .. Overdried, maybe?

Who knows .. maybe overdried .. But in principle I read that it is better to dry before flowering. I dried when it bloomed.

.
Tanyusha, Admin!
Here I am with the first trial "drying", this is a sweet pepper ...
Onion, carrot, etc. are next in line ...
thank you for the inspiration

[Ksyusha]

Ksyusha, to your health!
Oh, and a delicious winter will turn out, feel free to add everywhere when cooking hot