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

[Preparations from vegetables and meat for soups, porridge in a slow cooker]

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

Category: First meal

Ingredients
Chicken breast (other meat)
Bulb onions
Fresh carrots
and other vegetables to taste and appropriateness

Cooking method

• Preparations from vegetables and meat for soups, porridge in a slow cooker
• 
• Options for such semi-finished products are possible:
• 1. BASIC RECIPE
• Heat vegetable oil in a skillet (saucepan with a thick bottom), in an amount sufficient for sautéing vegetables.
• Cut the onion into cubes.
• Cut the carrots "fries" like into pilaf. I prefer to cut carrots in this way, then in soups and cereals of any carrots will retain their shape and the dish will have a shape, loose, and not flat like minced meat.
• Cut sweet pepper into small cubes.
• Add chopped onions, carrots, peppers to the pan to the hot oil, add Little salt, spices, just for the vegetables to start browning. Vegetables should be stewed until the liquid boils down so that the vegetables begin to fry. Why am I grazing vegetables, you can read in the topic Roasting (sautéing) vegetables - why do this?... When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
• After sautéing, we get such a vegetable frying
• 
• Cool vegetables in a saucepan. We put the vegetables in a bag, make a flat shape (it is more convenient to store and takes up less space), and put them in the freezer for storage.
• APPLICATION: the simplest frying of onions, peppers, carrots - suitable for almost all dishes, soups, stewing meat, porridge, and so on ... I like to add for cooking quick and easy soups with chicken.
• The fry does not need to be defrosted! Break off a piece of the right size from a flat bag (which is why a flat frying package is good) and add to soup, meat at the beginning or at the end of cooking, as appropriate, the frying is already ready and quickly cooked.
• 2. FRYING WITH TOMATOES AND GREENS
• Prepare a "basic" roast.
• Transfer to a bowl, add cut into pieces raw tomatoes, chopped parsley (leaf celery).
• Stir the frying. We put the vegetables in a bag, make a flat shape (it is more convenient to store and takes up less space), and put them in the freezer for storage.
• 
• APPLICATION: I add where required and onions, carrots, peppers, and tomatoes, for example cabbage soup with cabbage.
• The fry does not need to be defrosted! Break off a piece of the right size from a flat bag (which is why a flat frying package is good) and add to soup, meat at the beginning or at the end of cooking, as appropriate, the frying is already ready and quickly cooked.
• 3. FRYING WITH MEAT AND GREENS
• Prepare a "basic" roast.
• Transfer to a bowl, add chopped parsley (leaf celery), pieces of fresh raw meat. Meat can be taken and soft pork (including small ribs of the brisket), and chicken breast.
• Stir the frying. We put vegetables with meat in a bag, make a flat shape (it is more convenient to store and takes up less space), and put it in the freezer for storage.
• 
• APPLICATION: I add where required and onions, carrots, peppers, and meat, such as porridge-pilaf.
• The fry does not need to be defrosted! Break off a piece of the right size from a flat bag (which is why a flat frying package is good) and add to soup, meat at the beginning or at the end of cooking, as appropriate, the frying is already ready and quickly cooked.
• 
• 4. ROASTING WITH ROASTED MEAT FOR MULTIBLENDER
• Cut onions, carrots, breast into pieces.
• Heat oil in a frying pan, add breast, onion, carrot, a pinch of salt, spices, garlic and sauté until the juice of vegetables and meat evaporates. Do not overcook!
• Transfer the sautéed vegetables and meat to a container and put in the refrigerator or freezer.
• When necessary, we take out the required amount from the refrigerator, put it in a blender, add potatoes in pieces, sliced ​​cabbage, other additives, such as pasta or boiled rice, cereals - and cook as usual for 25-30 minutes.
• Then, if desired, you can break it with a blender or leave it as it is in pieces.
• The fry does not need to be defrosted! Break off a piece of the right size from a flat bag (which is why a flat frying package is good) and add to the soup at the beginning or at the end of cooking, as appropriate, the frying is already ready and will cook quickly.
• The one who remembers my borscht preparation 🔗 can easily use it and quickly cook 1-2 servings of borscht.
• 
• Bon appetit, everyone!
• I cook such fried vegetables in the fall, because right now there are autumn vegetables on sale, ripe - they are much tastier and healthier than winter greenhouse

The dish is designed for

for 2-3 servings

Note

Homemade stew, ready to eat, is perfect for making soups.
Or, together with vegetables, you can sauté ham, boiled brisket, sausage and similar products, they will quickly cook together with vegetables and potatoes in 25-30 minutes.

Fresh cabbage can be finely chopped, it is better to pre-sauté with vegetables and meat.

Cut the raw potatoes into pieces of 1.5 x 1.5 cm, it will also have time to cook in pieces.

Pasta, add noodles at the end of cooking, you need to look at the packaging for the cooking time of the pasta. Homemade pasta is cooked quickly, 2-3 minutes is enough.

You can add any cereals, along with meat and vegetables, but you need to look at the cooking time for cooking cereals. Something can be added along with meat and vegetables, something later, and some cereals are better added boiled at the end of the soup.
Laziness is the engine of progress!
Advice for those who barely crawl out of bed in the morning, like me, for example, with half-closed eyes and a lack of thought process, and you need to cook a fresh hot breakfast.

I put chicken wings and breasts in portions in packages - the meat that is quickly cooked along with cereals, rice, buckwheat, bulgur and other cereals. My meat is specially laid out for 1-2 breasts, and 4-6 wings.



At night, I take out such a portioned packet of chicken meat, a jar or a bag of browned vegetables (recipe above), put it in the refrigerator for defrosting or just on the table and let it defrost. If the preparations are made from meat with vegetables, then just such a package is enough.

Well, then my "multicooker laziness" got so lazy that I went even further.
I bought a pork brisket, washed it and dried it with a cloth, cut it into portions, put it on a baking sheet and freeze it. I got a whole bag of jingling pebbles that don't even need to be defrosted. It is enough in the morning to take out a few portions of portions from the bag (without defrosting!), Cut off a piece of frying from the bag (without defrosting!), Put everything together with any cereal (buckwheat, rice, bulgur, barley) in the multicooker pan, pour water over it - and turn on the multicooker , the process has begun!



In the morning I put matches in my eyes in order to see at least something, put the meat and vegetables in the multicooker pan, fall asleep with cereal, fill it with water or chicken broth, taste it for salt and turn on the porridge mode (RICE, KRUPA - whoever has it) - the process has started ! And I went to get some sleep!

Enjoy your meal!

P.S. And try to get such an assistant for yourself, for laying preservation in jars or bags - WATERING CAN WITH A WIDE NECK



The width of the watering can's neck is large, suitable for a standard can.
Also good for stuffing products like mine in plastic bags. And also pour cereals, sugar and other dry ones into jars and so on ...

Fresh cabbage soup (from frozen stock) (Admin)

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Well Tatyana, well, a clever girl - she would never have guessed! Quietly I will ask - what is the size of the freezer? I have a freestanding "Snayge" for 6 boxes - there is practically no space. True, the father-in-law periodically throw in a quarter of the carcass of some meat, everything is almost filled with it, plus fruits and vegetables for the winter. I, of course, suspect that normal people put everything neatly ... eh, who would give a kick ... that's it, in the spring I'll completely unfreeze everything and start fold in rows cook like our Admin

I don’t do a lot of such blanks. I put them in small jars for 1-2 bookmarks in a pan. After all, such blanks are not made for the whole winter, but several times, you can make one pan and use it until you run out. And it depends on how often you use the bookmark in soups

Tanya, thanks for the idea, I really liked it.

I don’t do a lot of such blanks. I put them in small jars for 1-2 bookmarks in a pan. After all, such blanks are not made for the whole winter, but several times, you can make one pan and use it until you run out. And it depends on how often you use the bookmark in soups

I changed my mind, about myself, beloved

I added in the recipe above:
I cook such fried vegetables in the fall, because right now there are autumn vegetables on sale, ripe - they are much tastier and healthier than winter greenhouses.

Now I'm just doing such blanks



And this is a sample of using such blanks:
Rice porridge-pilaf, with the addition of FRIED WITH MEAT AND GREENS, added frying at the stage of laying the ingredients in a slow cooker.
After 50 minutes, the porridge-pilaf is ready!



When there is no time, or when the eyes do not open in the morning .... the very thing!

[Tatyana]

Tatyana, I didn’t see your topic, yesterday I made soup fries and froze them in strength. molds, and now I thought to lay out this method of blanks or is it garbage))) I never heard that it was so freezing, I decided to do it myself to make life a little easier! and here I look on the right in the forum feed "home pantry", read and kakraz about freezing frying))) and a few days ago I boiled a village chicken in the NE with a little water, I froze the broth in portions, now you just have time to eat soups !!! we throw frozen broth into SV + boiling water, there potatoes, cabbage if cabbage soup, and so on, for 5 minutes under pressure, forcibly let down and fry frozen, then dried grass ........ "correct doshirak" is ready

[Natasha]

Natasha, you say everything correctly
For a long time, I have also been making special preparations for broths for future use. I buy chicken parts in a pair in a package (soup set), add water and BOOK or TUMM in a pressure cooker - and it turns out about 3-3.5 liters of excellent transparent saturated broth.
I cool the broth until warm, and pour it into plastic disposable containers and into the freezer.Then it helps out great in different situations: boil porridge, drink broth with bread, cook soup, add fish soups, and so on - wherever you need to use chicken broth

I do not lay out the vegetable sautéing in the molds, I feel sorry for the places. Then I take out the bag, cut a piece of the desired size from it, and back into the freezer. Thus, space in the freezer is saved: the bag with sautéing is reduced - the free space increases! And if you put it in the form, then it may already be almost empty, but you cannot throw it out of the freezer, and the place is occupied by the form

Thanks for the idea, otherwise I only froze thick mushroom broth (along with mushrooms). And frying will take up much less space than raw vegetables.

And try to get such an assistant for yourself, to book preservation in jars or packages - WATERING CAN WITH A WIDE NECK

yes .. yes it’s just a helpmate ... a very handy thing ... I bought everyone, gave it ...

Tatyana, I haven't seen your topic either. I just saw on the right, in the running column, the name that interested me and looked in.
2 weeks ago, too, purely on a whim, I prepared myself such blanks. At first I was going to freeze purely frying with onions and carrots, and then I thought - why don't I add bell peppers there (I cut it off in the garden, prepared it in every way, but this one remained and lies bored), then I remembered that there is still a whole celery root ... I sent him there too.
I always try to add root celery to frying, mine at first did not really perceive it, and then they got used to it.
Thanks a lot about the meat cubes idea! We must also freeze it like that ... though now we have chicken breasts for the price of a piece of a good tenderloin.
Ehhhh ... I would have found this advice a bit earlier!

Tatyana, I haven't seen your topic either.
Thanks a lot about the meat cubes idea! We must also freeze it like that ... though now we have chicken breasts for the price of a piece of a good tenderloin.
Ehhhh ... I would have found this advice a bit earlier!

Let's be friends at home! Visit the topics, we will borrow a lot of interesting things from each other

You can freeze different types of meat, which is quickly cooked (pork, chicken in pieces, shanks, wings), which you can buy. And it is not necessary to make slices in large pieces, you can also make small pieces for goulash, the meat will cook quickly - and at least the porridge will smell like meat for the taste Everything is tastier and more satisfying

And the vegetable mixture in sautéing can also be frozen in different versions: from ordinary (onions, carrots) to variety, with various vegetables - I just have it, different bags and different sautés. I will look in the freezer and figure it out so that today I put in the soup, which will be better for taste and color

I, too, regret that I did it late and did not make many bags

[Admin]

Admin, thank you very much for this idea of ​​food storage. I only thought of storing grated carrots and chopped bell peppers in the freezer. Rubbing carrots on the new Redmond. It is very convenient to grate a lot of carrots at once, so as not to wash the harvester from one carrot. And now "I will go further", I will freeze the frying.

[Bottling]

Bottling, to your health! It is very convenient, profitable, practical

girls, when I didn’t do frying for future use and freeze cabbage soup .. I just froze carrots and beets ...
purely devoted the day to this action ...
I washed, cleaned and twisted on a combine .. then in bags and into the freezer ...
I need to cook something, I went, I got it, I broke off a piece, or I used all the packaging ... it was convenient ...
and now with fries it is even more convenient !!!

about!!! forgot to share ...
we just this year that we spanked our ears and did not buy the CHEREMOSH ...
and so I froze her the same ... bought Altai ... it's just a class ...
when you defrost it you squeeze out the moisture and just serve it on the table with sour cream or mayonnaise ... then in winter !!! almost fresh !!! yes under mmmmmmmmm
but the most interesting thing about thawed wild garlic did not have a very pungent taste and almost did not smell after eating ...

[Zhenya]

Zhenya, why did I just see your post today? I have a complete mess in the culinary section
But I don't have wild garlic, I'll look at yours

Zhenya, why did I just see your post today?

Nuuuuu I do not know
I had already forgotten about him ... no one answered him, and I thought ... well, probably there were no fans of wild garlic
this is a photo of the day before last .. this year I will definitely freeze it again ...
my sister has heartburn from fresh, she does not eat it .. but from ice cream, no ...

It seems to me that for some reason the notifications did not come. Thanks for the wild garlic, I took a note, I will also freeze it (if I find it)

You go into the topic with one eye ... well, I am a little fond of frosts for the future ... only fresh tomatoes for pizza and in cabbage soup, sweet pepper, dill-parsley, different berries ... but here such options are interesting .. and now I need to find out everything about wild garlic, thank you very much

And I also froze greens in butter ...
You cook potatoes in a larger size in winter and then put a piece of butter with dill on it and close the lid of the multinu for a couple of minutes ... then you mix such a fragrant potato with fresh dill

Freezer and dryer are our EVERYTHING in blanks for every day and for future use
There are many options for keeping yourself busy and eating deliciously in winter

[Admin]

Thank you very much for the way of preparing products for soup and borscht for future use !!
Last week I worked 2 times, froze both vegetables and broth, now I cook a little soup and borscht every day, they were a rarity in our house. I used to cook a pot, eat once and stand in the refrigerator. And here you can cook it at once and it takes very little time. Today I cooked this borscht at the headquarters of 2. I left the freeze borscht and a circle of ice broth, cut 4 potatoes and cooked such a delicious borscht that I chopped 2 portions at a time. And I really like the color of the borscht, it is very bright, exactly what I dreamed of, but it did not always turn out that color. And with your proportions, the result is almost guaranteed! At first, the family did not understand what I was frying in two pans then. I say: "Go your own way, you do not understand anything. If Admin does this, it means it will be delicious !! Admin- a real chef! ". The words have come true !! Very tasty !!!! Thanks a million times!

[Lyudok]

Well, Lyudok - praised me in full On the occasion of the holiday
Thanks for the kind words!

Lyuda, look here how I cook red borscht in a pressure cooker, it may come in handy:

Red borsch with pork ribs in Oursson pressure cooker (Admin)



And there are also my recipes (and not only) different https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0

And look here, I hope you like it in my topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=518.0

Tanya, and why I haven't seen your Temka before, probably I have rarely been to the forum. And now such blanks would be so useful to me! I cook the first one every day, they love my homemade soups, but they demand a new and fresh one every day, and it's not so easy for me to portray something interesting with my three-month-old little baby. Well, Shtebochka is very helpful, I love her very much. This season I will definitely prepare such preparations and I will be happy. Thank you, Tanechka, for your brilliant ideas and such necessary advice for hostesses

[Sveta]

Sveta, Thanks for the kind words!
In this case, I can offer to help:
Your recipe directory 🔗
And the latest recipes HERE
And various other wisdom tips for every day and not only HERE

Good day! And what kind of packages do you put the frozen blank in? ordinary polyethylene?

[Marina]

Marina, the most common plastic bags suitable for storing food

Thank you!!! But you also write about pepper that you can freeze it by cutting it, can you add it to sauteed carrots and onions? It's clear about the whole pepper.

I do so
Saute onions, carrots - and add peppers and tomatoes in cheese slicing. And I put it in bags.

You can make any convenient combination of vegetables, in different versions of thermal or raw processing. For example, I do not like the smell of raw onions in soups, and the second reason is Roasting (sautéing) vegetables - why do this?

Thank you so much!! You can still ask if there is no dryer ?? Can I just dry the herbs on the table and put them separately in a bag? I'm just asking in detail because last year I froze the eggplants in 5 kg circles, and threw everything away in the winter, it's generally terrible ... brrr ..

Marina, any product is not for everybody's taste. Therefore, you need to do a proof test, first dry 1-2 pieces. something (especially without a special dryer), try it on the tooth, and then make the decision "do I need it?"

You can dry and dry in the oven, it turns out well.

For drying in room conditions, it is necessary that the apartment be warm, or in sunny weather on the balcony. Good heat is needed for drying !!!
Otherwise, you can simply spoil vegetables and herbs - they will wither, turn yellow, remain raw, sour, and so on ...

Greens can be dried and put into a bag. Or you can freeze it in a bag.

And just do, try to get a dryer, it will be a good helper.

[Admin]

Admin, Tatiana, thank you very much for your ideas! How much time is saved! After all, sometimes sautéing takes longer than the rest of the preparation!
Frozen salted onions, carrots and bulg. pepper.I decided in the form of silicone for muffins, I just have one "muffin" at a time.

[Lily]

Lily, to your health!
These sausages in winter helped me so much For the whole season there were enough preparations, both for cabbage soup, and for various cereals

[Admin]

Admin, exactly! Sometimes there is no strength (just think: peel, cut, fry ... uzhos!). And so - threw it, and enjoy life!
I also have a dreamer-wishlist in the form of a Oursson dryer ...

I also have a dreamer-wishlist in the form of Oursson dryer ...

Beautiful dreamer She helped me a lot this season, showed herself well

[Admin]

Admin, phew (wiping sweat from my forehead))), done!) 👍🏻
I have a question: there are ketchup recipes on the site, but where is the recipe "from Admin"?))) Not in order 😂 I need it!))) 😜😂😂

[Tanyusha]

Tanyusha, to your health! Will help you in winter

I somehow use little ketchup, they do not go with us, we especially do not like "raw" sauces-ketchup
But, I have delicious ketchup that we cook all the time

BBQ-shashlik sauce (for every day and preservation) (Admin)

And recently I made this jam-ketchup, very tasty

Spicy table cherry tomato marmalade (Admin)

[Admin]

Admin, do you believe? I don't even touch them myself))) But son ... This is a victim of ketchup, different sauces)

[Tanya]

Tanya, I believe!
I also eat very little of this kind of spicy ketchup sauces in pure form, even if they are very tasty
Only on the hunt

Tanyush, thanks for another educational program on storing and preserving usefulness in the winter. For me, this blank is relevant because of the carrots, because I have nowhere to store carrots, and the closer to spring, the more expensive it is in stores and the more difficult it is to find a normal and not rotten carrot for soups.
I made a basic recipe for testing and a little more with tomatoes. By the way, you can't buy good tomatoes in winter / spring either. So we will save the tomatoes and the carrots for soups.

[Anyuta]

to try the basic recipe and a little more with tomatoes

Anyuta, to your health!
Excellent workpieces are obtained. Last year I was lazy, I did not do it, so I suffered all winter. And from laziness, that it is necessary to pre-sauté, waste time, and from the fact that the same carrots from long storage in the refrigerator already have nothing in themselves, and the quality suffers.

And so it turns out according to the principle "just add water"

And also pay attention to this sauce

Vegetable sauce, multifunctional (Admin)

great thing turned out i think i have prepared little

Thank you, I went to study

Another run with blanks.
Ingredients: onions, carrots, sweet peppers, celery root or parsley root, herbs.