Roasted vegetables for soup: what is it for and how to prepare it correctly

Why do you need frying for soup? It turns out that this important semi-finished product can be prepared for at least several purposes. Vegetable sautéing is good for making almost any soup more flavorful and beautiful. To save your own time (no matter how strange it may sound now). Prudent housewives also prepare frying for soup. They do this once at a certain period of time. Then they freeze the cooled sauté in small portions and, for example, coming home from work in the evening, they can prepare any first course without any hassle, adding a strategically stored soup ingredient in the process.

What is the difference between frying and sautéing

Frying is the process of cooking (frying) vegetables and roots in a frying pan in fat using medium or high heat (t = 150-160°C), as well as the resulting product.

If this process occurs over low heat, it is called sauteing (“white sautéing”). As a rule, the temperature during sauteing does not rise above 105-120 degrees, which increases the time, but allows you to preserve all the useful substances as much as possible. In addition to first courses, it is used to prepare white sauces.

Note!

Sometimes frying is called “red sautéing,” since this option is used for preparing red (dark) sauces and gravies.

Roast pork in Jewish style

As a result, you will get the most tender meat that you can even eat with your lips. Stewed in its own juices, the result is an amazing roasted pork with gravy. See the recipe for this hearty and tasty dish below.

Required:

Pork pulp – 1.5 kg;
Onions – 5-6 pcs. medium size;
Bay leaf – 4-5 pcs.;
Allspice – 4-6 peas;
Prunes – 4-6 pcs.;
Garlic – 5-6 cloves;
Ground pepper (mixture of peppers) – 0.5 tsp;
Fresh or ground basil to taste.

Roast pork in Jewish style

Preparation:

We recommend preparing roast pork according to this recipe in a cauldron on a burner with a divider. If you don’t have such equipment, stew it in the oven.

Rinse the meat, pat dry with a napkin, cut into medium-large pieces.
Peel the onion and chop it into medium-thick half rings.
Peel and chop the garlic and add to the meat.
Add basil, bay leaf, pepper to the meat, stir.
Add onion half rings, stir.
Pour some sunflower oil into the cauldron.
Lay out the meat with onions, put prunes in different places (deeper).
Simmer on a divider and low heat for 3 hours.
If cooking in the oven, cover with a lid and cook in the oven at 170 for about 2 hours.

The onions and meat will release natural juices as they cook. This will result in fried pork with gravy. The recipe therefore does not require adding water.

What does roasting give you?

Roasting makes the food tastier. This happens due to the fact that the fat contained in the oil “captures” the aromas, preventing them from disintegrating. If you just put everything in water and start cooking, the result will be a mixture of cooked vegetables with a single, rather weak taste, since most of the aromatic substances will simply evaporate or disintegrate during cooking. This can be compared to the sound of pure notes without overtones in music: you get a rather boring and unpleasant sound, but add overtones and you will hear a completely different piece!

Preparing onions and carrots for sautéing

The process of preparing vegetables for sautéing largely depends on the dish into which the fried vegetables will then go. Onions for soups are usually cut finely. For salads, you can either chop the onion or cut it into half rings or quarter rings, depending on the size of the vegetable. The situation with carrots is somewhat different. For soups, carrots are usually chopped on a coarse grater. If desired, carrots can be cut into thin slices or halves. Some housewives prefer cutting carrots into cubes. This is also possible, but the resulting pieces should still not be too large.

Myths about the dangers of fried foods

The main argument against frying vegetables for soup is the myth that they are very harmful to health. In fact, if such products are prepared in accordance with technology, they are not dangerous!

Overcooked , burnt foods, in which harmful substances have formed due to temperature violations, are dangerous.

Another argument against frying is the opinion that the calorie content of the dish greatly increases. This is far from true! Much depends on the type of fat (oil) you use, but in any case the content of this ingredient is not so high that it would greatly increase the fat content and calorie content of the soup.

Moreover, with white sauteing you don’t have to use oil at all! This process is performed at a relatively low temperature (

115°C), so regular broth is perfect as a fat component. When the broth stops boiling, drops of fat accumulate at the top, which are used for sautéing.

How to properly sauté onions and carrots in a frying pan, recipe with photo

Fried onions and carrots are an integral part of many dishes. Almost no soup is complete without this set of sautéed vegetables. They are added to a variety of hot dishes and also used as a filling.

In general, sautéing onions and carrots is a fairly simple process. However, the taste of the resulting semi-finished product largely depends on compliance with the technology. This is why some housewives' dishes turn out tasty and aromatic, while others simply contain onions and carrots.

What products to use for frying

In addition to the “classic” onions and carrots, sweet “bell” peppers (preferably red), tomato paste or fresh tomatoes and roots are added to the frying.

Onions and sweet peppers should be finely chopped, carrots should be grated. You can use red onion, which will add a very slight “nutty” flavor, but remember that this ingredient does not look very nice in soup due to its greyish color.

Tomato paste is added towards the end, and fresh tomatoes must be added at the very beginning, otherwise the soup may quickly spoil.

Helpful advice

The most convenient way is to wash the tomatoes, cut them in half and grate them so that the skin remains in your hands.

Of the roots, celery root, parsnip and parsley are added to the frying. You can also use a stalk of celery.

Note!

All kinds of spices and seasonings should also be added to frying (sauteing) to preserve their taste as much as possible.

Fkusnofacts

Roasting—fried vegetables—is done to enhance the flavor of the meat broth. In addition, roasting makes the soup beautiful.

You can add tomatoes or tomato paste, bell pepper, and garlic to the frying. Mushrooms, sausage, celery, and parsnips are less often added. To prepare spicy soups, you can add spices to the roast.

To increase the nutritional value of the soup, you can use salted or smoked lard for frying instead of oil. Vegetable oil can be replaced with butter.

The frying should be added to the soup at the very end of cooking so that it does not boil over in the soup.

You can do without frying vegetables - you can chop them and add them raw to the soup: onions 10 minutes before the end of cooking, carrots 15 minutes before the end of cooking. In this case, the dish will be lighter.

Most housewives like to add fried vegetables to the first course, as they give a golden hue and make it aromatic. Where to start and how to prepare a seemingly simple frying dish correctly? We reveal secrets and follow simple rules.

How to prepare frying for soup, recipes?

How do you prepare stir fry for soups?

Frying! It would seem that it could be simpler, but this is only at first glance. Depending on what the frying will be used for and for whom (children, adults, on a diet or in everyday life) or in a frying pan or in a slow cooker, frying is done differently.

Consider the option of preparing frying in a slow cooker for soup.

Turn on the multicooker to fry vegetables for 15 minutes. Pour sunflower oil into the bowl, preferably refined. Place the diced onion into the slow cooker. Grate the carrots on a coarse grater and after a couple of minutes add to the onion. Fry, stirring constantly until the onion becomes translucent and the carrots soften.

Pan frying for pasta soup.

Heat a frying pan and pour in sunflower oil. Fry the onion for a minute or two, then add the carrots. Fry for another three minutes. Add a tablespoon of tomato paste. Stir. Pour in half a glass of water. Stir and simmer with the lid closed for about two to three minutes.

Roasting beetroot

Cooking beetroot soup takes longer, so I immediately throw the onions and carrots into a heated frying pan with oil. I fry for about three minutes, then add half the beets, grated on a grater intended for beetroot. I cut the remaining half into pieces and throw them directly into the beetroot pot itself. After five minutes of frying, I add one or two tablespoons of tomato paste and simmer for about three more minutes. At the end, I turn off the stove and add half a tablespoon of vinegar to preserve the color of the roast.

Pork roast: classic preparation

Roasting pork will give even a culinary novice a minimum of ingredients and maximum pleasure. The recipe for preparing a hearty dish is made using a single technology - frying. To fully reveal the natural flavors, use natural spices: onions, garlic, basil.

Required:

Freshly cut pork meat – 1 kg;
Onions – 4 pcs.;
Bay leaf – 2-3 pcs.;
Basil (fresh or dried) – 2-3 branches or tsp;
Sunflower oil – 30-50 ml.

Pork roast: classic preparation

Preparation:

The neck, shoulder, and meat undercut will be needed for the pork roast recipe. It's easy to cook with photos of ready-made dishes. They allow you to evaluate the final look and presentation.
Rinse the meat, cut into medium-sized pieces. Do not remove the fat streaks; it’s good if they melt.
Add basil sprigs or dried herbs to the meat. Stir and leave for 20-30 minutes.
While the pork is soaking in the aroma of basil, peel and cut the onion into half rings.
Heat up a deep frying pan before preparing the fry.
Pour in some sunflower oil. Dip the prepared pork into the heated vegetable fat.
Fry the meat over high heat to seal in the juices.
Add onion rings, bay leaf, and pepper.
Cover with a lid and cook over low heat for another 20 minutes.
Add salt after turning off, leave to soak in salt for 5-10 minutes before serving.

Preparing vegetables

Vegetables should be of high quality; no need to take stale carrots or sprouted onions. So, for example, carrots should be hard to the touch and cannot be pressed with your finger, but if after such manipulations a dent remains, then this indicates that the process of decomposition has begun.

Such a vegetable will not add flavor to the dish, and I wouldn’t really want to taste just the onion. Having chosen a juicy carrot, you should grate it on a coarse grater, having first peeled it. Then you need to finely chop the onion. These can be small cubes or half rings.

Features of storing soup dressing for the winter

The dressing is stored in jars in the refrigerator or cellar. It is also convenient to keep it in the freezer, for which they use plastic bags, disposable glasses, and plastic containers. The prepared and cooled dressing is placed into containers in portions so as not to be frozen a second time, cooled well in the refrigerator and stored in the freezer. Maximum shelf life is 6 months.

Roasting process

Add a few tablespoons of vegetable oil to a heated frying pan and add onions. Fry until a golden crust appears. You can then add the carrots and fry together until the desired color is achieved. It is quite acceptable to fry onions and carrots together, but here it is necessary to take into account that the onions will not get a golden crust. If you add carrots first, you can forget about the aroma of onions, since during the frying process the carrots will in any case release juice, which will neutralize the aroma of other vegetables used for frying.

Roast pork with mushrooms

Roast pork with mushrooms is a dish that can be prepared for every day. Its excellent taste and nutritional value also make it a highlight of the holiday menu. If you have not yet had time to appreciate the taste of fried meat and mushrooms, it’s time to save the recipe and prepare a hearty dinner according to our recommendations today.

Required:

Pork pulp – 0.5 kg;
Champignons – 0.4 kg;
Bulbs – 2 pcs.;
Flour – 2-3 tbsp. l.;
Butter – 50 gr.;
Garlic – 3-5 cloves;
Salt and pepper to taste.

Roast pork with mushrooms

Preparation:

Rinse the pork pulp and blot off excess moisture.
Cut the piece into small pieces to quickly cook the pork roast. The frying recipe is simple: place the meat in a hot frying pan with a small (2-3 tbsp.) amount of oil. Fry until crusty, remove to a container.
Wash and cut the champignons into 4 pieces. Fry in a frying pan until golden brown. We do not recommend frying meat with mushrooms. The juice released from them during the frying process will not allow the meat to achieve the desired crust.
Add peeled and cut onion into half rings to the mushrooms.
Cook until the onion is translucent (al dente done).
Remove the mushrooms from the pan into a bowl with the meat.
Fry the flour in a dry frying pan. Stir to achieve a uniform golden color.
Add 150 ml water. and butter, mix.
Add salt, pepper, and flour-based sauce to the meat and mushrooms.
Simmer for 10-15 minutes under the lid, turn off.
Serve with chopped herbs.

Basic rules for roasting

To lubricate the frying pan, you should give preference to vegetable oil, since butter will add sweetness to the frying, and given that many housewives add a certain set of favorite spices, such oil is definitely not suitable. Famous chefs recommend vegetable oil. Why is the oil not of animal origin? For meat broth, animal fats will still be used and they will be quite sufficient.

However, if the first course is prepared with pasta, noodles and without meat, then the use of butter is appropriate. This frying will add aroma and rich taste to the soup.

Please note that onions fry much faster than carrots, so you should fry the carrots first and only then add the onions. Although if the goal is to get caramel-colored onions, then it would be correct to first pay attention to it.

It is a misconception that frying should be cooked together with the main ingredients. It needs to be added a couple of minutes before the first dish is ready. This will allow the potatoes and meat to be soaked in aromatic carrots and onions, which will add a certain zest to the dish.

How to get clear broth?

Wash all ingredients thoroughly
. Whatever soup you cook, and whatever products you use, it is important to rinse everything thoroughly. This is especially true for potatoes, because due to the huge amount of starch, the broth becomes very cloudy. Invisible dust always remains on both meat and vegetables and dirt settles, which creates a film and peels off only at high temperatures. That is why, before throwing food into the pan, rinse and clean them thoroughly, preferably first in cold water and then rinse with hot water.
Place the meat in boiling water along with the onion
. Now you will say that if the water does not heat up along with the meat, then the rich taste and aroma will subsequently be absent, and you are partly right. Only the meat in this version of cooking turns out much tastier and softer, and the onion saturates and cleanses the broth from small impurities. And if you want the broth to be even richer, you can, in addition to onions, also add celery and carrots.
Skim off the foam and strain the broth
, no matter what it is cooked from. This is probably one of the most important and important rules that must be followed when preparing a tasty and clear broth. All the foam contains extra layers and clots of harmful toxins that vegetables and meat give off. It is better to strain in general in 2 stages, and through a very fine strainer.

Roasting soup: cooking for future use

Comments

If you put flour in the soup, there will be lumps. Try diluting the flour with a small amount of soup in a separate bowl and grind it to form a liquid, smooth paste, and then pour it into the soup.

Flour must be diluted with cold broth or water (as we, for example, stir starch when preparing jelly) Flour, sautéed (fried) or raw, is diluted cold! water. No secrets!

Sorry, we probably inserted comments at the same time, because I didn’t see yours when I wrote, only Tamara Agapitova was there. Otherwise I wouldn’t have written the same thing as you.

Cold? Dont know!! Thank you very much, I'll try it!

IF YOU SAUTE FLOUR IN FAT, THEN BE SURE TO BREW THE BROOCH OR BROTH FROM THE SOUP RIGHT IN THE FRYING PAN, BUT ALWAYS ONLY BE HOT. IF YOU ARE DRYING THE FLOUR WITHOUT FAT, IN A DRY PAN, THEN COMPLETELY COOL BOTH THE FLOUR AND THE BROTH, OR BOILED WATER AND PLACE IN A SEPARATE BOWL, BUT ONLY COMPLETELY COOLED FOOD.

It is written absolutely correctly. Fatty flour sauteing is always diluted only with hot liquid.

It’s clear, but I poured in hot flour. Thank you!

Before adding flour to the soup, you need to dilute it in cold water, and then slowly pour it into the soup, stirring constantly, preferably with a whisk, until the broth boils and thickens.

To thicken 1 liter of soup, 1 tablespoon of flour is enough.

ats2230 309 05 is absolutely right, the water or broth in which the flour is diluted must be cold.

olaswan has a method that is completely simple and incredibly elegant. Unfortunately, I don’t remember. Write to her in a personal message, she is on the site right now.

Thanks for the info!

Personally, I rubbed the liquid with flour through a sieve or in a blender and added it to the soup, stirring quickly

*comment deleted by user

Prepared pickle recipe for lunch

Ingredients Beef (brisket) 350-400 g Pickled cucumber 4 pcs. Carrot 1 pc. Potatoes 3-4 pcs. Pearl barley 150-200 g Onion 1 pc. Tomato paste 2 tbsp. l. Vegetable oil 20 ml Dried dill 20-30 g Bay leaf 3-4 pcs. Sour cream 150-200 g Fresh herbs To taste Salt To taste Pepper To taste We start making soup by preparing the broth. The meat is thoroughly washed and cut into pieces (the size can be any - it all depends on the cook). Clean and chopped beef is placed in a deep saucepan, filled with water and placed over medium heat. After the water boils, remove the scale from its surface with a slotted spoon and continue cooking for at least 1.5 hours. Now let's move on to pearl barley. It must be rinsed well under an intense stream of water for 2-3 minutes. After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes over low heat. After the specified time, turn off the heat and let the pearl barley sit in a pan of boiling water for 10-15 minutes, until it swells to the ideal consistency. Next - pickled cucumbers. They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it imparts an accentuated pleasant sourness to the product. Wash and peel the remaining vegetables - onions, carrots, potatoes. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes. Place the onions and carrots in a heated frying pan with vegetable oil and lightly fry (sauté) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes. Then the main stage begins. We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes. After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness. After checking the potatoes for readiness, place the prepared vegetable frying into the pan from the frying pan. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste. Lightly fry the previously boiled beef until lightly crusted and add it to the soup. After this, turn off the fire, and the pickle “reaches” within 12-15 minutes. Now it can be served to the table. Bon appetit!

How do you prepare stir fry for soups?

Consider the option of preparing frying in a slow cooker for soup.

Pan frying for pasta soup.

Roasting beetroot

If desired, you can add spices or paprika, or, conversely, do not add tomato paste.

There are many recipes for frying soups and gravies. I will focus only on three recipes for vegetable roasts, which are the most popular. They can be cooked in frying pans, or directly in a saucepan with a thick bottom, and then filled with bouillon and other ingredients added.

1) Vegetable frying from onions, tomatoes and peppers.

The onion is cut finely and sautéed until transparent.

Tomatoes are peeled in hot water. Cut into cubes without seeds and juice.

The tomatoes are combined with onions and fried a little.

Finely chop any sweet bell pepper, you can even green it, add it to the roast, and simmer for a few more minutes.

2) This recipe is suitable for flexible soup or gravy. It includes onions, carrots, mushrooms (any, dry and fresh or frozen), white mushrooms, champignons, oyster mushrooms, honey mushrooms, etc.).

First, sauté the onion in butter or vegetable oil until transparent.

Then grated carrots are added to it.

Prepared mushrooms are placed in the frying dish (dry ones are boiled in advance).

3) The last recipe is very simple, it is useful for preparing dark red borscht. The beets are cut into strips.

The beets are fried in vegetable or olive oil, a little broth is poured in, sprinkled with sugar, apple cider vinegar (a tablespoon) is added, and simmered for a few more minutes.

I fry soups in different ways. And even if you use the same base for the soup, but make different roasts, you naturally end up with soups that are different in taste. I’ll share those that I make most often; I make them mostly in a frying pan and only occasionally use a roasting pan for this.

What to use for frying depends on the gastronomic preferences of the cook and those he plans to feed. They are made with different types of oil - you can use a mixture of oils. Fat - pork, chicken, less often - beef and lamb (other options), a mixture of fat and vegetable oil, butter and, unfortunately, margarine (my friend does not recognize anything other than this surrogate).

And now about the roasts themselves: the simplest - onions and carrots - are known to everyone, I will focus on those that are less common, but this does not make them less tasty. I don’t take products strictly by weight, but the way I want them, so even from the same products I get different tastes.

tomatoes, bell peppers, onions, vegetable oil. Peel the tomatoes (you can pierce them and put them in the microwave for 15 seconds). cut into cubes. Cut the onion the way you like, sauté in oil for a couple of minutes and add the tomatoes. When they release the juice, sauté for a couple of minutes, remembering to stir, and then add the pepper cut into strips and simmer for another 5-7 minutes. if the dressing is for borscht, then add beets grated on a coarse grater or cut into thin strips. If desired, if you do not like clear soups, you can add a little flour during the frying process. Just make sure that no lumps form.
Sometimes, if I cook soup without meat, I additionally fry sausage cut into thin strips.
For green soups, I lightly sauté green onions, cut into small pieces. only a little bit and always with vegetable oil

Its varieties

The main ingredients of vegetable sautéing (or frying) are onions and carrots. Pre-frying the onion changes its taste and appearance in a more interesting direction. Carrots also look nicer and at the same time tint the dish a golden color. Frying for the soup, made from onions and carrots, complements pickle soup, 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 will happen if you squeeze a few cloves of garlic into the soup sauté (at the end of cooking).

The recipe for frying soup can also include tomato or tomatoes, raw beets - such a semi-finished product is good for preparing bright borscht. Pieces of bell pepper and garlic will also come in handy here. In general, by combining vegetable (and other) ingredients, you can even invent your own recipe.

Roast pork with vegetables

With vegetables you get a hearty and tasty roast pork. The recipe is simple to prepare. Especially during the season of available fruits from the garden. Then the dish turns out not only to taste divine, but also to have an amazing aroma.

Required:

Pork shoulder, tenderloin or other meat – 0.6 kg;
Bulbs – 2 pcs.;
Bell pepper – 1-2 pcs.;
Eggplant – 1 pc.;
Tomatoes – 3 pcs.;
Bay leaf, basil to taste;
Garlic – 4-5 cloves or to taste;
Sunflower oil.

Roast pork with vegetables

Preparation:

Rinse the meat, cut into medium-fine strips across the grain.
Pepper, season with basil, set aside.
Wash the vegetables.
Peel the eggplant (if it’s young, don’t do it), cut into strips, add salt, and leave.
Remove seeds from pepper. Cut into strips of medium thickness.
Peel the onion and cut into half rings.
Blanch the tomatoes: place in boiling water for 1 minute, easily peel off the skin.
Puree the blanched tomatoes using a blender.
Heat a frying pan with vegetable oil.
Fry the meat over high heat for several minutes on different sides.
Add onion, fry everything together until half cooked.
Add eggplant and pepper and cook over medium heat for 5 minutes.
Pour in tomato puree, add salt and spices to taste.
Cover with a lid, but do not fit tightly.
Cook over medium heat until the liquid has evaporated by half.
Add garlic, simmer for another 10 minutes.
Turn off, but do not serve immediately. Leave for 10-15 minutes to allow the vegetables to release their aromas.

Simple frying for soup: recipe

First of all, let's learn how to prepare a simple fry. It only requires 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 kilogram;
onions - half a kilogram;
lean oil, without aroma - 100 milliliters (about half a glass);
the frying pan is the largest.

Sauteing oil

Vegetable oil is usually used for sautéing. There are no fundamental differences here. You can take either olive or sunflower oil. The main thing is that the product is refined, that is, odorless. You can also use butter to give the dish additional flavor. True, in this case it is better to use the semi-finished product for salads or fillings. But it is not advisable to use margarine and spread for sautéing. During heat treatment they may delaminate. This will make the final dish less tasty, and will also spoil the appearance.

As for the amount of oil, it should not be too much. However, simply spreading butter on the bottom of the saucepan is also wrong. Experienced chefs recommend using a 5:1 ratio for sautéing, that is, for every 100 g of chopped vegetables (onions + carrots) take 20 ml of oil.

Cooking method

And now the details of how to make frying for soup. We clean the onion from inedible elements. We wash the carrots thoroughly, peel them, and chop them using a grater of any fraction. If you like larger carrot chips, use a larger grater. You can simply chop it into pieces. If you (or your children) don’t like the taste of this root vegetable, use a fine grater.

We cut the onions as convenient. Typically, dicing is more acceptable in dishes.

Now heat the frying pan on the stove, after pouring all one hundred milliliters of oil into the bottom.

Roasting vegetables for borscht soup

(or cabbage soup) is prepared in the same way as carrot and onion. But carrots and grated beets are added after the onions. At the end of cooking, add a tablespoon of 9% vinegar to this frying 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.

Roasting

– this is an integral component of not only delicious borscht or soup. To prepare frying for first courses (soup, borscht, etc.), vegetables and roots are mainly used. You can also add spices and herbs. Without this component it is difficult to obtain a fragrant, beautifully colored first course.

What vegetables and roots to use for frying

The most common vegetables are primarily carrots and onions, which are available in abundance in any family both in summer and winter. For borscht, be sure to also use beets. Also, if possible, you can add the following fresh vegetables to any frying - sweet peppers, hot peppers, tomatoes, garlic, parsley root, green beans, green peas, etc.

What fat to use for frying

Basically this is any vegetable oil. Less commonly used are butter, lard, margarine, and spread. The most delicious and healthy frying is made with lard (how to cook lard)

What seasonings are suitable for frying?

The most common are sugar, coarse salt, ground black pepper, ground paprika. For spiciness (spiciness), you can add hot ground red pepper or fresh. Nowadays you can buy a large selection of ready-made spices for soups or borscht in stores. For borscht, tomato paste is almost always added.

How to make soup fryer

For 2 liters of soup
Products:

Carrot 1 root, onion 1 root, vegetable oil 3 tbsp. spoons, ground paprika 2 pinches, coarse salt 1 pinch.

Preparation:

To prepare the roast for the soup, we need onions and carrots. The onion root should be peeled and cut as finely as possible. Peel the carrot root and cut it into small cubes or thin strips, or three on a large mesh grater, it all depends on what kind of look you want to give to the soup.

Add vegetable oil to the frying pan and heat well. Place the prepared onions and carrots into the heated oil and fry, stirring constantly, until the onions begin to turn transparent. Now add salt and ground pepper. Remove from the stove and let rest for about 5 minutes. Add to the soup and let it boil, remove the soup from the heat.

How to make borscht frying

Cooking time 15 minutes For a 3 liter pan
Ingredients:

1 large or 2 small beets, 1 large or 2 small carrots, 1 onion root, ½ teaspoon salt, 1 teaspoon granulated sugar, 3 tbsp tomato paste. spoons, water 1 tbsp. spoon, vegetable oil 2 tbsp. spoons.

Preparation:

We clean carrots, onions, and beets. Finely chop the onion. Grind beets and carrots separately on a large-mesh grater. Pour vegetable oil into a frying pan and heat it. Fry onions and carrots in heated oil until the onions begin to become transparent, and only then add grated beets and tomato paste diluted in 1 tbsp. spoon of water and stir-fry for 5 minutes. Salt, season with ground black pepper, sugar and remove from the stove. Let stand for 5 minutes.

So, you’ve learned how to prepare frying soup for borscht, now it’s time to turn directly to the borscht itself. And here a step-by-step recipe will come to your aid.