Заправки для супов в автоклаве

Friends, we offer you three recipes for making soup dressings. Save the recipes! 1. BORSCHT DRESSING 🥕 Weight of peeled vegetables: ✔ Beets 2.5 kg ✔ Carrots 500 g ✔ Onions 500 g ✔ Sweet red pepper 500 g ✔ Cabbage 1 kg ✔ Sugar 200 g ✔ Salt 50 g ✔ Vegetable oil 150 g ✔ Vinegar 9% 125 ml Directions: 1. Cut all the vegetables into strips by hand or with a grater. 2. Add salt, sugar, vinegar, and oil. 3. Mix thoroughly. 4. Let sit for 30 minutes to release the juices. 5. Then transfer to jars and seal with lids. 6. Cook at 100-110 degrees Celsius for 20 minutes. We got 11 jars Nutritional value per jar: protein 6.8, carbohydrates 11.7, carbohydrates 52.7, calories 345 2. KHARCHO BASE 🌶 You will need (per 0.5 jar): ✔ Rice 50 g ✔ Onion 100 g ✔ Garlic 20 g ✔ Homemade adjika 30 g ✔ Khmeli-suneli 5 g ✔ Coriander 5 g ✔ Salt 4 g ✔ Meat (we used pork ham) 100 g ✔ Vegetable oil 10 g ✔ Sugar 10 g ✔ Water 200 g Cooking process: 1. Rinse the rice, cut the meat into medium cubes and fry in vegetable oil Cook until half-cooked. 2. Finely dice the onion and fry in a frying pan after browning the meat. 3. To make the broth, add the sautéed tomato paste, salt, sugar, adjika, and spices to the water, and bring to a boil. 4. In a separate container, combine the rice, onion, and meat. 5. Then transfer to a jar, pour in the broth, and add the peeled garlic. 6. Seal the lids and load the pressure canner. Cook at 115-120 degrees Celsius for 30 minutes. Nutritional value per can: protein: 23.6, fat: 33.3, carbohydrates: 75.9, calories: 694 3. RASSOLI BASE 🥒 You will need (per 0.5L jar): ✔ Pearl barley 50g ✔ Meat (we used pork ham) 100g ✔ Pickled cucumbers 50g ✔ Onions 50g ✔ Carrots 50g ✔ Vegetable oil 10g ✔ Salt 4g ✔ Half a bay leaf ✔ Peppercorns 3 pcs Cooking process: 1. Rinse the pearl barley and cover with cold water for 30 minutes. 2. Cut the meat into medium cubes and fry in oil. 3. Cut the onion and carrot into strips, then fry the meat. 4. Cut the cucumbers into small pieces. 5. Add the bay leaf, salt, and pepper to the jar. 6. In a separate container, combine the pearl barley, meat, vegetables, and pickles. 7. Transfer to the jar, add 50 g of the cucumber brine, and fill with water up to the shoulders. 8. Close the lid and transfer to the pressure canner. Cook at 115-120°C for 30 minutes. Nutritional value per can: protein 22.4g, fat 32.2g, carbohydrates 46.3g, calories 554g Music by: Bensound.com/free-music-for-videos