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How to prepare frying for soup
The main rule is, of course, to prepare the dish with love. And in a good mood. The second rule: you need to select only high-quality vegetables. For classic frying, you will need carrots (fresh and juicy) and onions (white, not colored). So, how to prepare a roast?
To begin, grate the carrots. Small or large - it's up to you. It all depends on your taste. The onion must be chopped fairly finely. To do this, take a medium onion, cut it in half, then cut it in half again. You should end up with quarters. And only then you can carefully cut the onion crosswise into thin strips and squares. By the way, to prevent the onion from stinging your eyes, periodically wet it with cold water while slicing.
What to fry the roast on?
This issue is highly controversial. After all, some people like to cook with ghee, some with vegetable oil, and some with butter. And yet, experienced chefs advise using vegetable oil to prepare frying soup. After all, there will be enough animal fats (subject to the preparation of meat broth) in the soup.
How to fry? First, fry the grated carrots over low heat. At this time, you can start chopping onions. Carrots should be fried over medium heat for a couple of minutes. Add onion and cook until golden brown.
Vegetable frying
Modern housewives often add, in addition to onions and carrots, some vegetables to the frying. Next we present the original recipe for roasted vegetables.
You will need: 500 g of tomatoes, 2 bell peppers, 1 onion and oil for frying.
First, cut the skin of the tomatoes crosswise. Pour boiling water over them for literally a minute and hold for 10 seconds under cold water. This way the skin will come off easily. Cut the tomatoes into cubes.
Finely chop the onion and fry in vegetable oil for a couple of minutes. Next add the tomatoes.
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 minutesFor a 3 liter saucepan
Products: 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.
When frying, first of all, chop the vegetables in a convenient way. “Standard set” of frying - 1 onion and 1 carrot - fry over high heat without a lid, stirring often. First, fry the onion for a couple of minutes, then add the carrots and all together for another 5 minutes. If you also add chopped tomatoes, then fry for an additional couple of minutes beyond the specified time.
How to fry a roast
Products
Onion - 1-2 heads
Carrots - 1 large
Vegetable oil - 3 tablespoons
How to fry fried onions and carrots
1. Place a frying pan over medium heat and add oil.
2. While the frying pan is heating up (1-2 minutes), peel and chop the onion - either half rings or cubes, depending on how you want the onions to appear in the soup.
3. Fry the onion over medium heat for 3 minutes, stirring. While it is frying, peel and grate the carrots on a coarse grater, or the carrots can be cut into thin semicircles.
4. Add the carrots to the onions, increase the heat and fry for 4-5 minutes over high heat, without leaving the stove and stirring constantly, until the desired degree of browning.
5. Add the roast to the soup 5 minutes before it’s ready.
Roasting borscht with beets
1. Fry onions and carrots for 10 minutes over medium heat, stirring regularly.
2. While the onions and carrots are frying, peel the beets and grate them (stirring the onions and carrots from time to time).
3. Add beets, fry them for 10 minutes over medium heat, adding a couple more tablespoons of oil.
4. Reduce the heating power to low, add half a ladle of broth, cover and simmer for 10 minutes, add 5 minutes before the end of cooking the borsch.
Frying for pickle with beets
1. Fry onions and carrots over medium heat for 10 minutes, add grated or chopped cucumbers, fry for 5 minutes.
2. Add oil and half a ladle of broth, simmer over low heat for 10 minutes under the lid.
3. Add the roast to the pickle 10 minutes before the end of cooking the soup.
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.