Vegetable seasoning for soups and main courses
10 servings
60 minutes
This seasoning is added to soups, cabbage soup and borscht 10 minutes before the end of cooking at the rate of 2 tablespoons per three-liter saucepan. Naturally, there is no need to add salt. For cooking main courses, take less seasoning .
1
Pass the tomatoes through a meat grinder. If you have a juicer, it's better to pass the tomatoes through the juicer — there will be no seeds.
- Tomatoes: 2 kg
2
Carrots can be grated or ground through a meat grinder.
- Carrot: 2 kg
3
Onion and pepper can be chopped with a knife or ground through a meat grinder.
- Onion: 2 kg
- Bell pepper: 300 g
4
Chop the greens finely with a knife.
- Dill: 300 g
- Parsley: 300 g
5
Place chopped vegetables and greens in a container, add salt. Mix thoroughly. Leave for 1 day until the salt is completely dissolved, stirring occasionally.
- Salt: 1 kg
6
Pack into jars and close with a plastic lid. Such seasoning should be stored in the refrigerator or cellar.
