Freezing food in the freezer. Ways to freeze vegetables at home for the winter

So that they do not turn into a sticky lump, do not lose their aroma and taste, we recommend that you follow some subtleties. By learning how to properly harvest the summer colors of vitamins, you will save healthy foods and in the winter you will cook incredibly delicious dishes.

What to freeze

Foods that are too watery, such as watermelon or salads, are also not recommended to be frozen if you do not want to get ice porridge. Radishes and radishes also do not need to be cold processed.

Freezing methods

For dry freezing, the prepared fruits are transferred to a cutting board of a suitable size and placed uncovered in the freezer. After complete freezing, everything is transferred to a container or portioned bags. It is most convenient to freeze small berries in this way.

Do vitamins remain

Of course, some of the useful vitamins are lost, but what remains is enough so that, with regular use, you do not experience beriberi and backfire lack of substances important for the body. With any method of freezing, about 90% of vitamins remain in the fruits.

General rules

If at some point the light was turned off, the freezer broke down, you should not panic. All frozen foods are safely stored for 5-6 hours in the form in which they are.

If you want to serve whole berries or pieces of fruit to the table, we do not recommend resorting to emergency defrosting. Hot water or microwave will kill appearance and turn them into mush. We recommend defrosting at room temperature.

When you want to cook frozen cauliflower soup or fruit and berry compote, you do not need to defrost the food. Just take them out of the freezer and put them in boiling water.

If you use frozen herbs for the dish, we also do not recommend defrosting them in advance. Just put the greens in the moment when the soup or dish is completely ready, turn off the stove and cover with a lid.

If you need to remove frozen contents from a container or bag, it is worth holding the package under running cold water for no more than a few minutes. In this case, the briquette will fall behind the walls of the package, and you can transfer it to a plate.

Most important rule that you need to know - freeze any vegetables, berries, fruits in portions, for one cooking time. That is, if you plan to freeze 2 kg of sea buckthorn, pack it in small bags in portions of 200 grams.

It is advisable to freeze only fresh food. If you picked strawberries in your own garden, then you need to freeze them no later than a couple of hours after that. The fresher vegetables, fruits and berries and the less time has passed since their collection, the more likely it is to retain all their usefulness. Never freeze overripe fruits, they will not retain their shape and will turn into a puree when defrosted.

Freezing fruits and berries

Apricots and plums can be frozen in halves using any freezing method. If you are going to store pears in the freezer, then they need to be cut into four parts, remove the core and blanch for a couple of minutes in sweet water. We recommend storing them in syrup.

For freezing, choose only ripe, but not overripe berries, without ponytails and leaves. You can freeze berries in any way, mixes or separately.

In strawberries, it is imperative to remove the stalk and freeze in small portions in the chosen way. You can store it in the freezer, after filling it with sugar (for 1 kilogram of berries - 150 grams of sand). You can also save raspberries, only we advise you to take 2 times more sugar.

We recommend freezing currants, blueberries, blackberries, blueberries, gooseberries without twigs in any way that you like. Cherries and sweet cherries can be frozen with or without pits. It is very easy and quick to freeze them in the form of mashed potatoes. In winter, you can eat it in its natural form, use it for compotes, fruit dressings and pie fillings.

Freezing vegetables

We advise you to use plum-shaped, finger tomatoes or cherry tomatoes for freezing, not very large. Sugar, large pink tomatoes can be mashed and frozen in this form. It will be very convenient to use for soups and pasta.

Only small, strong cucumbers are suitable for freezing cucumbers. They can be frozen whole, or they can be cut into circles of medium thickness.

Broccoli is recommended to be divided into small inflorescences and soaked in salt water for about half an hour, this will remove insects from the cabbage. It is also worth acting with cauliflower. Before freezing, we recommend that these two types of cabbage be dipped in boiling water for a few minutes, cooled, dried and quickly frozen.

In eggplant, be sure to cut off the stem, cut into circles and sprinkle with salt. In half an hour, unnecessary bitterness disappears. We also advise you to hold them in boiling water for several minutes before freezing. You can also freeze baked eggplant without skin and stalk. Of these, in winter it is very convenient to cook caviar or add to salads.

It is advisable to freeze fresh peas a day after harvesting, if you want to keep all the vitamins in it. It should be dipped in boiling water, then dried and frozen in one layer so that it does not stick together. If you want to freeze zucchini, then the easiest way is to grate them on a coarse grater and squeeze out the juice that they will release after a while.

We store freezing

A very important storage condition is a separate box in the freezer. Freezing quickly absorbs other odors and should always be kept separate from other foods. It is very convenient to store seasonal freezing in small plastic containers. But it is important to close them tightly so that excess moisture does not freeze out and additional odors do not penetrate. If you prefer plastic bags, then try to keep as little air as possible inside when packing.

In this article, we will talk about how to prepare vegetables and fruits for the winter by freezing, how to rationally allocate storage space, and other freezing secrets.

You want to enjoy the generous gifts of nature in the form of vegetables, fruits and berries not only in summer, but also in winter. In supermarkets in winter, of course, you can buy, if not all, then almost all types of fresh vegetables, berries or fruits, but their quality will not be the best.

You can also cook pickles, compotes, jams and other types of preparations in jars for the winter. However, this option is not suitable for everyone. Some housewives do not like to mess around in the kitchen for a long time, others do not have time. Also, pickles may not work out, many people know that cans with conservation sometimes explode. In addition, many simply do not have a place to store cans of conservation. And the very last argument - to keep all the vitamins in their original form will not work.

homemade vegetables

Many housewives prefer freezing vegetables. With a large freezer, you can prepare a variety of healthy and tasty vegetables. However, it will not be superfluous to learn about the tricks of freezing, so as not to accidentally get an appetizing gruel instead of healthy vegetables.

So, list of vegetables that can be frozen:

• Black Eyed Peas
• Broccoli
• Pumpkin
• Cauliflower
• Zucchini or zucchini
• Brussels sprouts
• Sweet and/or bell pepper
• cucumbers
• Tomatoes
• Corn
• Green pea
• eggplant
• Mushrooms

Turnips, radishes, lettuce are not subject to freezing.

Most vegetables need to be blanched before freezing, that is, lowered to a short time into boiling water and then cool quickly. For example, zucchini, Brussels sprouts, eggplant, asparagus beans, green pea, corn needs to be blanched.

Tomatoes, cucumbers, broccoli, mushrooms do not need to be immersed in boiling water. small Cherry tomatoes can be stored whole, just make a few punctures so that the fruit does not burst from frost. Large tomatoes can be sliced ​​or mashed. Cucumbers should also not be stored whole, cut them into small cubes or straws.

You can also freeze potatoes, onions, carrots, beets. But it is worth considering whether it will be rational? The freezer is usually small, and seasonal vegetables cost mere pennies and are stored for a long time without cold. It is better to freeze something that you cannot buy in winter.

Vegetable mixes for the winter in packages: recipes

Vegetables must be washed and dried before freezing. Sealed containers or bags are suitable as containers. Tightness will prevent the absorption of foreign odors from nearby products. For example, dill gives off a strong odor that can be absorbed into other vegetables or berries.

It is convenient to freeze vegetable mixtures so that you can cook different dishes later. It is better to freeze the mixture in small portions, so as not to beat off a piece from the frozen mass later, but to take the finished portion at a time.

Mixed vegetable options:

1. Corn, peas, bell pepper.
2. carrots, peas, green beans, red beans, corn, celery, pepper, corn.
3. Onions, mushrooms, carrots, potatoes.
4. Tomatoes, onions, peppers.

Important: Frozen vegetables and fruits can be stored in the freezer for no longer than a year.

Seasonings from vegetables for soups, salad, pasta, second courses: recipes for the winter

You can also freeze greens, which can then be added a little to soups, salads or main dishes.

• Wash greens thoroughly and dry.
• Then finely chop it.
• First, freeze the greens in bulk, that is, spread them in a thin layer on the surface and freeze.
• Once the herbs are frozen, place them in a tightly sealed bag.

Greens can be frozen in a combination of several types. For example:

1. Dill + parsley for soups
2. Dill + sorrel + onion feathers for green borscht
3. cilantro + parsley + basil for salads

Important: Greens should be stored separately. Don't mix greens with other vegetables or the flavors will blend.

For soups the following vegetable mixture will do:

• Green peas, carrots, onions, potatoes
• Carrots, onions, potatoes, cauliflower
• Cauliflower, corn, potatoes, carrots, onions
• Sweet peppers, carrots, potatoes, onions

These same mixtures can be added to other dishes, such as risotto, ragout, vegetable casseroles.

Video: How to freeze greens for the winter?

A mixture of vegetables for freezing for stew: a recipe

You can enjoy healthy stew if you freeze:

• Zucchini, zucchini
• Bell pepper
• Green pea
• Cauliflower
• tomatoes
• Greens

Also, potatoes, onions, carrots, white cabbage are necessarily added to the stew.

Stew is a mixture of different vegetables, so it is not necessary to follow a strict recipe. If you do not have one ingredient, you can easily replace it with another. The main thing is to have several types of vegetables in the dish.

Important: Many are interested in the question, do I need to defrost vegetables before cooking? No, this cannot be done.

If you defrost vegetables, they will lose their shape during cooking and turn into mush. Therefore, send vegetables from the freezer to the pan immediately. They will remain in this way fragrant, beautiful and healthy.

Recipes for dressings for borscht for freezing for the winter

Borscht in winter will be many times tastier and healthier if you take care of the dressing in advance.

borscht dressing recipe:

• Sweet peppers in thin strips
• Diced onion
• Carrots, shredded or grated
• Beetroot straws
• Tomato puree

It will be useful parsley and dill as spices, only store greens separately.

Wash, dry, chop, grate and mix all the ingredients. Pack the dressing in individual bags for one use only.

This method will help not only to cook fragrant borscht in winter, but also save the family budget.

How to freeze stuffed peppers with vegetables?

Stuffed pepper- tasty and healthy dish, but you can fully enjoy it only in the season, that is, in the fall. But if you freeze peppers, then you can cook your favorite dish at any time of the year.

Some housewives stuff peppers and then send them to the freezer. This method is good, but it takes up a lot of space in the freezer.

There is another way:

1. Wash peppers, pat dry with paper towels
2. Clean the fruit from the stalk and seeds
3. Insert the fruits one into the other
4. Lay the peppers in columns, carefully wrapping them in bags.

Pepper slices are suitable for salads, stews, soups and other dishes. It is much more convenient to store it in this form than whole.

What vegetable mixtures to freeze in the freezer to feed a child for the winter?

If the family has infant, or replenishment is expected, a young mother should be puzzled by the preparation of home-made vegetables for feeding.

Complementary foods must be introduced at 5-6 months of the baby's life, if the child is breastfeeding. If the child eats adapted mixture, then complementary foods should be introduced earlier - at the 4th month of life.

If this period falls on winter or spring time, then frozen vegetables will become a lifesaver during the introduction of complementary foods.

To feed your baby, you can freeze the following vegetables:

1. Cauliflower
2. vegetable marrow
3. Broccoli
4. Pumpkin

After the baby begins to eat mashed vegetables, you can enter a small amount of light vegetable soups. To do this, freeze in advance:

• Potato
• Carrot

vitamins and naturalness - this is the most important advantage of freezing vegetables for feeding. Provided that you are sure that the vegetables have not been treated with chemicals, or grown in your own garden.

What fruits and berries can be frozen in the refrigerator freezer and freezer: list

You can freeze any fruits and berries:

• Strawberry
• strawberries
• Blueberry
• Blackberry
• Cowberry
• plums
• apricots
• Peaches
• Apples
• Currant
• Gooseberry

Should fruits be washed before freezing?

You can freeze in addition to vegetables, fruits and berries. Before sending them to the freezer, thoroughly wash and dry fruits and berries.

It is impossible to re-freeze fruits and berries. Firstly, they will turn into porridge, and secondly, they will lose all their useful properties.

How to freeze fresh fruits and berries for the winter?

You can make mashed berries and freeze in this form, with or without sugar - your choice.

Another way to freeze dry. Place prepared berries or fruits in a thin layer on a surface, for example, on a board. Freeze like this, then send the berries to the bag, releasing air from it.

Delicate berries such as strawberries and raspberries should preferably be stored in a container so that the berries are not damaged.

Apples can be cut into slices. Store small and fleshy fruits (plums, apricots, cherries) whole and with the pit.

Recipes for mixtures of fruits and berries for the winter

From frozen fruits and berries in winter, you can cook fragrant compotes, fruit drinks, add fruits to yogurt or porridge.

Remember that ripe and intact fruits should be frozen. Form small portions of berries and use one bag for one preparation.

Mixes of fruits and berries:

• Strawberry, blackberry, raspberry
• Plums, apricots, apples
• Apples, apricots, raspberries
• Cherry, apple, strawberry
• Cherry, currant, raspberry
• Strawberries, currants, cranberries

Important: Most modern refrigerators do not require defrosting, but if you need to do this, wrap the container with frozen vegetables and fruits in a thick blanket so that the blanks do not have time to defrost. In winter, freezing can be taken out to the street or to the balcony.

Freezing fruits, berries and vegetables is beneficial and fast way get all the useful vitamins in winter and enjoy the taste of summer. But do not forget to follow the rules of freezing in order to preserve the vitamins and taste. On this topic, you can watch a video and learn a lot of useful information about freezing vegetables and fruits.

A modern person uses frozen foods - with varying degrees of frequency, but quite regularly, this is a fact that you cannot argue with. Ready-made puff pastry, Pacific fish, blueberries in winter, convenient broccoli bags and even regular ice cream - we all eat processed foods and foods that have been frozen, and this is already quite difficult to fight, even if you are an ardent opponent of food prepared deep in advance. However, you must admit, this is convenient - almost at any time of the year you can afford something that you could not even dream of before: soup with green peas, strawberry pie, pasta with mussels are always available thanks to supermarkets. And if there is still room in the freezer, at home?

Homemade frozen semi-farikats are convenient first of all: there is nothing simpler than vegetable puree soup that can be found in the freezer. Secondly, of course, it is useful: when frozen, most foods retain the vitamins they can boast of. In the third - economically: compare prices for, for example, sweet peppers now and at the end of winter, and you will not need other arguments. So, ? Here are 10 simple and affordable ideas for you.

1. Soup set

Yeah, strange as it sounds, but it is the soup set - what can serve as the basis of a rich vegetable broth, that is now much cheaper. Celery root and rough sprigs of parsley (now they are already rough, thick and tasteless, but still very fragrant and healthy), cauliflower base after you made stew from it, substandard bell pepper (here is the one with the ugly barrel cut off and slightly withered, withered top), a couple of thin carrots that are inconvenient to rub (do you also have a poor harvest of carrots this year?), Parsnip, pumpkin, tomato - peel everything, if necessary, cut into two or three parts (vegetables should be large), mix and pack in freezer bags. In winter, taking out a portion of such a preparation, you can easily cook an unrealistically fragrant and healthy vegetable broth - a cheap and excellent base for any soup.

2. Eggplant

It's blue season right now. If you have already tried to freeze eggplants and were disappointed, do not rush to the next paragraph - there is an option in which these vegetables will not be bitter, they will turn out tasty and very, very interesting. To freeze eggplants, they must first ... bake. In the oven or on the fire, bring them to softness, then cool, peel the skin, cut into pieces (or rather tear) and freeze. In winter, you have a base ready for a wonderful one (you just need to defrost it and puree it with a blender along with a couple of garlic cloves, a spoon olive oil and a handful of greens), component vegetable stew, cream soup, tart.

3. Greens

Of course, greens! Lots of parsley, cilantro, dill, basil, tarragon and just about everything that can be added to soup, pasta, stewed potatoes, pie filling, stew. To properly freeze greens, wash and dry them well, then chop and put in plastic containers. Cover with a lid, put in the freezer, use as needed. Simple, cheap and flavorful.

4. Tomatoes

Few people know that tomatoes can be frozen. And yet - it is possible and necessary! Now, at the peak of the season, they are cheap, they are tasty and as fragrant as possible, which means we go to the market, buy tomatoes, returning home, wash them, cut the skin, scald with boiling water, peel, and then puree with a blender. Pour into bags (containers or disposable cups) and freeze. In winter, you will thank yourself when you can cook amazingly delicious borscht, season stewed cabbage fresh tomato puree, make an unreal pasta sauce and stew fish in a cheap tomato marinade.

5. Beans

Now it is not only cheap, but also young, soft, juicy. After you dry it, the cooking time will increase significantly. If you freeze, there will always be a portion of young legumes for soup or on hand. Cheap and convenient.

6. Watermelon

Now, when the markets are littered with this miracle berry, buy a couple of watermelons, peel and seeds, cut into large pieces and freeze. In winter, you can feel the taste of summer by simply placing the preparation in the bowl of a food processor and turning it into a wonderful watermelon ice cream or adding a couple of cubes to any cocktail.

7. Carrot

Do you also have nowhere to store carrot crops, do you have a cellar and a box of sand? Peel it, grate it and arrange it in containers. From now on, cooking soup will become an even faster process, because there will be no need to spend time manipulating carrots! Among other things, autumn carrots are much cheaper than winter ones, and even more so spring ones.

8. Bell pepper

Freezing is the easiest way to prepare food for the winter. Moreover, you can freeze almost everything: vegetables and fruits, mushrooms and berries, various spices and spices. Fresh products stored in this way perfectly retain their vitamins and beneficial properties all winter. Semi-finished products are also frozen, which, if necessary, can simply be thawed and added to the dish being prepared during its preparation. However, keep in mind that freezing any supplies has its own characteristics. Step by step recipes with photos will help you take into account all the nuances in order to save as many vitamins as possible.

The best recipes with photos

The last notes

The main difficulty in storing radishes is that when frozen in a conventional freezer, where the standard temperature is -18 to -24 ° C, the water contained in the radish turns into crystals that break the fruit. And when defrosted, the radish will simply drain, leaving a puddle of water and a sluggish rag.

With the advent of freezers, preparing food for the winter has become even easier and faster. For many housewives, frozen vegetables are becoming a favorite option for semi-finished products. We all know that frozen vegetables and fruits retain their beneficial and vitamin properties. In order for the products not to lose their taste and vitamins, you need to know the minimum amount general rules their frostbite.

General freezing rules

To begin with, it is worth exploring the capabilities of your freezer and minimum requirements temperature for food storage:

• at t -6C can be stored for 1-2 weeks;
• at t -12C can be stored for 4-6 weeks;
• at t -18C can be stored up to 4 months.

To freeze a particular product, you should follow a certain procedure:

• sort, wash, drain and dry, remove the peel, pit or core of some products;
• freeze in small batches of 250-300 grams;
• The most convenient option for freezing is freezing in containers, it is most convenient to take rectangular containers. If there are not enough containers, then frozen vegetables can be stored in tight plastic bags. To do this, put the bag in a dry container, fill it, pack it tightly, close it, and after freezing, remove the contents from the container along with the bag (this option will help save space in the freezer).

Vegetables

Without exception, all vegetables can be frozen at home.

How to freeze the most popular vegetables:

• Zucchini, squash. Cut into cubes or rub on a grater, put into bags, remove air, tie. They may not be cleaned. It is better to freeze zucchini circles by spreading them on a tray. Before this, the tray must be covered with cling film.
• Pumpkin. Clean, cut into cubes, put into bags, remove air, tie.
• cucumbers. Cut into cubes or small slices, put into bags, remove air, tie.
• Cauliflower. Divided into inflorescences, laid out in bags, tied. Before freezing cauliflower you can blanch for 5 minutes and then refrigerate.
• Brussels sprouts. Cabbage is divided into inflorescences, laid out in bags, tied.
• bell pepper. The stalk and seeds are removed from the pepper, cut into pieces, laid out in bags, air is removed, tied. You can freeze whole peppers with or without stems.
• Tomatoes. You can freeze whole, cut into slices or circles. To do this, they are laid out neatly in one layer on a plate, after laying the bag. Tomato juice can be frozen in ice cube trays.
• Carrot. Rubbed on a coarse grater, laid out in bags, remove air, tied. Diced carrots can be blanched.
• Table beets. Rubbed on a coarse grater, laid out in bags, remove air, tied.
• eggplant. Peeled eggplants can be frozen in circles or cubes. Eggplants cut into cubes, laid out in bags, air removed, tied. The circles are placed on a flat plate covered with a plastic bag and only after freezing are laid out in bags and tied.
• Black Eyed Peas. Peeled beans are cut into small pieces, laid out in bags, air is removed, tied.
• Green pea. Before freezing, green peas must be blanched for a couple of minutes and held for 2-3 minutes. cold water. Let the water drain, dry with a paper towel. Put in a bag or container.
• Corn. You can freeze whole cobs and grains of milky corn. Cobs are boiled for 20-30 minutes. After cooling, transfer to a bag. With grains, you can freeze raw corn or blanch for 6-7 minutes on the cob, and then carefully cut off the cooled grains.

Fruit

The most popular options for freezing fruit for the winter:

• Apples. Cut into cubes, slices, circles. Small apples can be frozen whole, after removing the core. So that the apples do not darken, they must be kept for twenty minutes in water with citric acid. For puree, apples are peeled, cut into slices, boiled and chopped in a blender, cooled, poured into a container and hermetically sealed.
• Pears. Pears are frozen in the same way as apples. Pears and apples can be frozen by sprinkling with sugar. For freezing in sugar syrup (250 grams of sugar per 1 liter of water), the fruits are peeled, boiled for about 5 minutes, put in a container, poured with syrup, cooled, hermetically sealed.
• plums. You can freeze whole, slices, with and without a bone, sprinkle with sugar or pour syrup. It is best to freeze plums in slices in a plastic bag or on a tray. For freezing in syrup, you need to prepare a forty percent syrup (for 1 liter of water - 670-700 grams of sugar). Pitted plums are poured, cooled, hermetically closed.
• apricots. It is better to freeze pitted, divided into halves or cut into slices in the same way as plums. For puree, the fruits are crushed in a blender, sugar is added, stirred, poured into containers.
• cherry plum. It is easiest to freeze whole with the bone, but for freezing with sugar, it is better to remove the stone. Cherry plum is put into a container in layers, sprinkled with sugar, closed.
• Quince. For freezing, the fruits are cleaned, the core is removed, cut into slices or cubes, put in a bag, air is removed, and closed.
• Peach. You can freeze whole, halves, slices, cubes, with sugar and in syrup. Whole peaches are individually wrapped in white paper and placed in bags. Skin is removed from strongly pubescent fruits.

Greens

How to freeze greens properly:

• Dill, parsley, cilantro. It is necessary to freeze in small branches or in crushed form. You can freeze greens with ice cubes in water, broth, butter. For freezing cubes, it is better to chop finely.
• Green onion. Green onions must be cut before freezing. Put in a bag, remove air, tie.
• Basil, arugula, mint. Leaves are cut off, they are frozen whole or not finely chopped.
• Spinach, sorrel. Cut into pieces about one centimeter wide. Be sure to remove the air, hermetically tie the bag.

Berries

Freezing rules for the most common berries:

• Strawberry. You can freeze whole: spread on a prepared baking sheet covered with a film, pour into a container frozen. For mashed potatoes, grind the berries in a blender, add sugar, pour into a container and hermetically close. Whole strawberries in containers are covered with sugar or poured with syrup.
• Raspberries, blackberries, currants, blueberries, gooseberries. Whole and sugar-free berries are frozen in bulk on a plate. The plate must be covered with cling film. Frozen berries are poured into bags. It is better to sprinkle the berries with sugar in layers.
• Cherry, sweet cherry. Cherries and sweet cherries are frozen the same way. Whole cherries are laid out in one layer on a plate covered with cellophane, frozen, poured into a container. Pitted cherries are put in a container, sprinkled with sugar or poured with syrup.
• Grape. It is frozen in bunches, individual berries or in the form of juice. It is better to use late varieties for freezing. The prepared juice is poured into plastic bottles, close and freeze. Clusters and berries for freezing are laid out on plates covered with cellophane. After a couple of hours, they are transferred to bags.
• Kalina, cranberry. It is worth taking whole and not frozen naturally berries. Sprinkle with sugar in layers in a container or freeze in bulk.

Mushrooms

Before freezing, the mushrooms are carefully sorted out, washed without soaking, changing the water several times, and dried. Some mushrooms need to be boiled before freezing, and sometimes completely cooked.

Freezing mushrooms popular in cooking:

• Champignons, porcini mushrooms, boletus, boletus. Can be frozen raw, boiled and fried until tender. Raw, small whole or chopped mushrooms are laid out on a tray and put in the freezer. After 30-35 minutes, transfer to a bag. Fried and boiled - in a container. These mushrooms can be frozen in broth.
• Chanterelles. Before freezing, chanterelles are soaked in salted water. You can freeze raw and fried, boiled and with broth.
• Russula, volnushki, mushrooms, milk mushrooms. Freeze only after heat treatment: boiled, stewed, fried.
• Morels and lines. Freeze only boiled.
• Honey mushrooms. Can be frozen boiled or fried.

vegetable mixes

There are, in addition to the usual freezing, vegetable mixtures that you can cook yourself. For the aesthetic appearance of the mixtures, the products must be cut into identical pieces. Chopped vegetables can be blanched. The amount of each ingredient is often the same in the composition of the mixture.

Variants of popular vegetable mixes:

• Lecho. Ingredients: peppers, tomatoes, onions, zucchini, carrots.
• Mexican mix. Ingredients: corn, green peas, asparagus beans, sweet peppers, carrots, rice (steamed).
• Ratatouille. Ingredients: sweet pepper of different colors, eggplant, zucchini, onion, parsley, garlic. You can add zucchini, pumpkin, basil, potatoes if desired.
• Paprikash. Ingredients: Bulgarian pepper, onion, tomatoes, zucchini, green beans.
• Village stew. Ingredients: potatoes, broccoli, peppers, corn, carrots, onions, asparagus beans.
• Ragout with mushrooms. Ingredients: mushrooms, green beans, broccoli, carrots, onions.
• Autumn mixture Ingredients: carrots, onions, tomatoes, eggplants, zucchini.
• Mix for borscht. Ingredients: onions, carrots, beets, tomatoes.
• Shurpa mix. Ingredients: sweet pepper, eggplant, carrot, onion, whole garlic cloves.
• Mix for fish soup. Ingredients: tomatoes, bell peppers, onions, parsley, carrots.