Soup greens (a mixture of dried vegetables, herbs)

Can I dry it on marshmallow trays? I have only 5 nets, yesterday I half-cooked onions, it is not enough for me. I want to load 10 trays at once. 5 with mesh and 5 with pallets ..

For high-quality drying, you need air access and blowing from all sides, ventilation Therefore, the marshmallow turns out to be soft on a solid pallet.

Try it, then tell me you can dry it like this or not, and how long it will take.

I'm already trying)
And the result is a prefabricated hodgepodge: onions on the grid, carrots on pallets. I will swap places. Or I will wait until the onion is dry, take it out, pour the carrots to dry.

Ambre at home after overnight drying of onions -. It's good that my husband went to the dacha - he would have killed.
but my child and I inhaled phytoncides))))

And I dry onions and carrots on pastilles, because I cut quite finely (and rub the carrots on a shredder) and everything will fly through the net. Everything dries perfectly.

As a result, the carrots on "pastilles" (I liked the word, I take it away)) dried even a little faster, first I removed the top one, then the next one, the rest finished with the onions.
but in total it is quite long - 10 hours.
onions - in rings and half rings, carrots - on a 3.5 mm berner.

The son has tasted the dried onions and is slowly dragging them along. Instead of candy)
apparently 2 liters will not be enough. Fresh was about 3 kg, yield - 10 pallets, 2 liters of dried.
carrots - 5 pallets, 0.8 l can.
the pepper has not yet dried, I think you also need 10 pallets for a couple of liters of dried? How much is about kg?

I also dried this seasoning. it is very convenient to whip up the soup and delicious. but at the expense of dried onions, I drag the song in handfuls and the children steal. very tasty dry onions. but to dry it this test (the smell is very strong for the first four hours)
Tatyana . Thank you!!! for the idea.

Girls, tell me pzhl. has anyone compared the quality of dried. greens and frozen, here's a store dried drying is not very good, frozen is somehow better.
And if you dry yourself in a dryer, maybe it comes out better
I want to go to the next. season to prepare

Why compare? Different approach, different application, different taste - who likes what!

I harvest from the dryer and put it in the freezer - and use it depending on where the greens are more needed and in what form:
- for cooking soups, broths, where the meat is laid raw and cooked for a long time, I put dried herb
- if you need to add grass at the end of cooking - I put it out of the freezer

etc....

and there are even such blanks
Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)

Admin, Tanya thanks!
Yes, this is understandable, just can anyone compare if there is a difference, I do not always have a place in the freezer, so I'm interested.
Somewhere they wrote that dried greens in a dryer are not worse than ice cream.

Admin, Tanya thanks!
Yes, this is understandable, just can anyone compare if there is a difference,
Somewhere they wrote that dried greens in a dryer are not worse than ice cream.

Not worse - YES! But tastes are different
Frozen greens are more suitable for fresh ones in taste and smell, while dried herbs have their own taste and smell.

If you wish, you do not need to wait for autumn, and now you can make a dried mixture - one onion and one carrot with pepper and other seasoning and see the result.
And you can also freeze a drop of greenery now, half a bunch is enough.

Thanks to Tanyusha, this year I also dried a bunch (more precisely, 18) of these jars:

Oh-oh-very convenient and tasty - both in soup, and in a side dish (during cooking or stewing) and even in cutlets.
Another THANKS to Tanyusha!

[Lina]

Lina, to your health! Yes, a noble magic wand turns out!

Tatyana, if there is no dryer, is it possible to just freeze greens in a bag? Wash chop finely and into a bag?

[Marina]

Marina, sure you may! Wash, dry in a carousel (we do not need extra moisture), cut into convenient pieces to size, put in bags, "roll them up" tightly, and in the freezer. And you will be happy in winter

And I also like to cook like this:

Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)



This season was very much in demand

[Admin]

Admin, Tatyana, and do you make dried beets? I haven’t met something anywhere. I wanted to make a dried soup dressing for borscht, but I doubt I heard somewhere that dried beets are not tasty.

[Natasha]

Natasha, I made beets for testing, dried in a dryer - I was not impressed with the taste
Yes, and I think that it will be tastier if made from autumn vegetables, it will turn out very well:

Borsch dressing - preparing for future use! (Admin)



I prepared such a dressing for the cabbage soup for testing, stored it in the freezer - I liked it very much

Tanya, thanks! I wrote down the recipe, only there is no room in the freezer. I'll try to make a dried dressing without beets.

Girls, has anyone tried to make dried cabbage? I would like to make soup blanks with the minimum required space, there is nowhere to put the cans, the freezer is full. And sometimes "high-speed" refueling is necessary

I'm also curious about cabbage, I should probably try it myself, but if you focus on what is on the market for industrial production, I have not seen cabbage. I'm waiting for my dryer, I ordered it, I'll get it in mid-September, I hope there will be more to dry for me. Soup mixture in the first place, vegetables are not likely to disappear yet.

Admin, tell me please, have you tried drying sorrel? and in general, how do you feel about this idea? And then they gave me several bundles, I need to save, but there is no room in the freezer, and there are no extra cans left either, all are distributed under other blanks ...

No, sorrel did not dry
How will you behave - take a couple of handfuls of sorrel and dry it - then, after a couple of days, cook cabbage soup from it, then you will understand "but I need it"?

I freeze sorrel, in separate small portioned sachets.

Sorrel for the winter (for the freezer) (Admin)

And this year I also made pasta

Natural sorrel, in olive oil (for storage in the freezer) (Admin)

I prepared different options, because I do not know which version of the use of sorrel I need.
About freezing here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=625.0

Admin, thanks a lot for the ideas! Only thanks to you, I decided three years ago to buy Isidri 500, so it was still so expensive for me and I still did not dare to buy. I wondered if the dryer would be in demand in our family. But after reading your recipes and seeing how beautiful vegetables remain after drying and in cooked dishes, I nevertheless decided and never regretted it. I myself became a fan of the dryer and I order everyone around me with my enthusiasm, five have already joined.
Every year I dry carrots, onions, bell peppers, tomatoes, blue ones, herbs, I use both individually and in a mixture, dried in pieces and ground in a coffee grinder. It is very convenient - I came home from work in the evening, threw a piece of meat / chicken straight from the freezer into the MV, added dried onions, carrots, peppers, plus chopped potatoes, cereals, pressed the button and went about my business until the multicooker called me to eat. For everything about everything, peel and chop potatoes for 5 minutes, beauty! I no longer do any frying in soup / borscht, and without this everything turns out very tasty, I just add dried vegetables. And it turns out cheaper, because vegetables are much more affordable during the season, and cooking is faster, since almost everything has already been peeled and cut earlier, even before drying, and not during the cooking process.
I haven't tried drying cabbage and beets yet, I must try ...Initially I tried to dry onions and carrots due to the fact that although there is a private house there is a cellar, these vegetables were poorly stored, germinated, and rotted. And the dried ones will not go anywhere, they will remain safe and sound!

[Sveta]

Sveta, to your health!
Yes, really, good results are given by a dryer AND a tasty, satisfying menu!

I also liked dried garlic, specially this year I bought a garlic slicer for greater productivity. And then you can't buy a store! And it's not a fact that nothing else was added to this dried granulated garlic during production, such as some kind of anti-caking agent ...
I use dried garlic in slices and ground in a coffee grinder. What a delicious smell it has! ... Everything turns out much more appetizing with garlic!

Yes, the garlic is good, I also dried slices this year.

And I made a powder from dried porcini mushrooms - it's super! such a smell comes from the jar
I did not grind all the mushrooms into powder, but only a small jar, it will end - I will still cook

[Admin]

Admin, Tatyan, and how did you dry the mushrooms, having washed them before drying? Last year I dried white washed ones - I didn't like it at all, I had to dry it, only clearing it of grass and earth! So I'm afraid to grind them into seasoning - they are dirty! Or am I doing something wrong ... when drying washed ones, I mean ...

Why wash mushrooms?
Remove debris and cut along the mushroom - and dry. They dry very quickly, there is very little moisture in them.

My mushrooms when I soak them for cooking. I fill it with hot water, let it stand and soften, and then you can rinse well.
After that, start cooking, stewing ...

[Admin]

Admin, tell me how you harvest sage, except that you can dry it

I dry in the usual way in the dryer

I add to the mixture of Provencal herbs

Provencal herbs (Oursson dehydrator electric dryer) (Admin)

Pour in olive oil

Sage in olive oil (Admin)

Salt with sage

Sage-onion culinary salt (Admin)

Thank you ... I was just looking in oil

Why wash mushrooms?

And then how can you grind them into seasoning, dirty ones? I ask because I still have last year's, I'm afraid to grind!

Well, if they are already washed and dried, then you can grind them.

[Admin]

Admin, Have you by any chance tried to dry butter, is it worth trying or not? Apart from them, we have nothing worthwhile in the forests and the rowing is gray

[Eve]

Eve, did not dry and hardly will dry. They will then be dry as sticks and without taste.
It is best to stew them with butter and whole onions, and put them in disposable plastic containers (I have 500 ml each) and safely put them in the freezer. Then anywhere, even if you eat like that, even in soup-soup-porridge and so on - it's very tasty

Or you can salt them, add salt - that's great too. I put the salted mushrooms in the freezer for storage, since we don't eat much of them

I give a recipe for salted

Mushrooms nigella, pigs and other similar home salting (Admin)

Admin, Have you by any chance tried to dry butter, is it worth trying or not? Apart from them, we have nothing worthwhile in the forests and the rowing is gray

And I would advise to dry! If then too oak will be - grind in a coffee grinder and into soups, stews, pies, broths, etc.

They will then be dry as sticks and without taste

Yours is not true, Tatyana!
In my dry mushroom assortment (boletus, chanterelle, boletus) buttermilk are some of the most desirable - they give such a forest spirit! My husband loves mushrooms very much, so if the opportunity arises, I dry everything that is not nailed))))).

[Nastya]

Nastya, quite possible.
Then you can divide into portions dry-salt-fry. After all, you can't dare everything at once, it's not for everybody, for example, I don't perceive ground mushrooms, and they stand intact in spices

and they stand intact in spices

And we eats up everything instantly! We must dispossess you for powdered mushrooms!

And yes, you need to try different ways of harvesting. Here dry fruits, vegetables, mushrooms, herbs are sooo in demand in our family.

We must dispossess you for powdered mushrooms!

Fick you, called us such a cow powder and will do by ourselves ... if necessary, fill something

I liked dried mushrooms, to make caviar from them, though from white

I have replaced the spices with various aromatic salts and dried herbs for broths

Tanyusha, I am bringing you a huge thank you again, since the freezer (and it is always full) is only in the refrigerator, and there is a dryer available, then for the second year I consciously dry carrots and onions for broth. There is no problem of storing fresh vegetables in winter .. Today I dried the parsley, because I don't like the greens from the freezer, neither the aroma nor the taste for me. And from the dryer it was just a miracle: the color remained as fresh and, most importantly, the smell of parsley did not even think. Now I will dry the greens in the dryer, I need to get hold of a little dill, while it is still possible. Almost ready for winter

[Irisha]

Irisha, and be sure to dry the whole vegetable mixture, onion-carrot-pepper - the smell from the jar is intoxicating
There are still vegetables on sale, you will have time

Tanyush, required

Tanya, and I am grateful to you for the vegetable mixture! I, however, do not have onions - carrots, peppers, dill, parsley - but they are so deliciously saturated with the smells of each other, where there are separate additives. I've been mixing this way for the second year already, I really liked it!

[Zhenechka]

The mixture can be different in composition, to your taste, the main thing is that it is always at hand at the right time

Zhenechka, to your health!

Can you please tell me if it makes sense to dry zucchini? Maybe someone tried it?
Can I cook something with them dried afterwards?

Dried zucchini for everybody.

There is a topic https://Mcooker-enn.tomathouse.com/in...850.0

There is a section Electric dryer recipes

[Admin]

Admin, and I did this to myself, the composition is slightly different, but who loves what, right ??
Thanks for the idea!!

but who loves what, right ??

Exactly! Only for your own taste in composition and quantity
Good girl, ready for winter, although such a mixture helps out great in summer, especially in the country