Soups from frozen vegetable mixtures. Soup from frozen vegetables

Frozen vegetables are a real lifesaver for busy people. From a bag of vegetables lying in the refrigerator, in just half an hour you can cook a healthy, healthy and very tasty dish. And do not be afraid that there is little useful in such a product!

Fast freezing technology allows all vitamins, trace elements and other useful substances to wait intact until you open the package and send its contents to the pan. Well, the principles of making soups from frozen vegetables are about the same.

The mixture should, without defrosting, be poured into a container with soup 7-12 minutes before the end of cooking, mix, season, wait for the specified time and turn it off. You don’t need to defrost vegetables before cooking, and you can’t re-freeze them - they will go bad.

frozen vegetable soup recipe

Peel the potatoes, wash and cut into small cubes. Boil the broth, put the potatoes in it. Cook over medium heat, skimming off the foam. Meanwhile, peel the onion. Peel and wash the carrots, cut the onion into half rings, grate the carrots on a fine grater.

Heat a small amount in a frying pan. vegetable oil, fry onion and carrot in it. Onions should become translucent and carrots should be soft. Remove from heat, add to pot with broth and potatoes. Remove the vegetables from the freezer about 7 minutes before the end of cooking.

Freeze vegetables from summer to use them all year round! Add them to the pot and cook until tender. At the end, season the soup to taste with salt and pepper. Remove from fire. Wash greens, dry and finely chop. Pour the soup into serving bowls, add a little greenery to each. Serve hot.

- a dish for busy, work-weary, lovely hostesses who have absolutely no time to cook soup, but they need to ... And it needs to be tasty and fast.

A suitable way out of the "time trouble" (we save time on buying different vegetables, peeling and slicing them) may be the option of filling the soup with frozen vegetables, which caring manufacturers have already put in a bag in the right amount and combination. However, if you do not admit that this dish is seasoned with frozen vegetables, no one will guess the taste! Because it will be delicious soup!

Moreover, it should be noted that this will not be one version of the soup. Nowadays, in stores you can find a decent assortment of this useful “freeze” in the household. Here you have borscht, and pickle, and sorrel soup, and cauliflower soup, and mushroom soup with boletus (the list goes on, choose according to your taste) ... Note also that, since these are only deep-frozen vegetables (and sometimes mushrooms) without any preservatives or flavors, even if they do not bring any special benefit to your body (remark of opponents: oh, they must have lost vitamins due to freezing!), then there will definitely not be any harm from them. So how do you make this soup? In our experience, it is better not to follow the instructions on the package with absolute accuracy ...

Need(based on a 3 liter pot):

• 2 packages (400 grams each) of frozen vegetable soup (of course, the same)
• Meat for the broth - 200-600 grams (depending on your preference for the amount of meat that should "float" in your soup). You can, of course, get by with bouillon cubes, but this is the most extreme case (they are definitely not useful!). For mushroom soup, meat broth is completely optional, but it is desirable to have about 0.5 kg fresh mushrooms, maybe champignons
• Onion - 1 medium sized onion
• Salt - about 0.5 tablespoon
• Bay leaf - 1-2 pieces
• Black peppercorns - 5-8 peas
• Potatoes - 4-5 pieces of medium size
• Carrots (if you cook meat broth for soup) - 1 piece of medium size (you can use)

Cooking:

Of course, all these soups are best cooked at home. meat broth, so first we cook the broth (how to do this, we already wrote, you can read the details). Please note that the pan should be about two-thirds full of broth, if it is full - the vegetables will not fit!

When the broth is ready and the meat is cooked in it, it is better to get the meat, cut into small pieces, and then put these pieces back into the pan.

Then we take out our frozen vegetables from the freezer (when we took the photos for this article, we cooked “Cauliflower Soup”), you do not need to defrost them in advance.

Pour the contents of the packages into the broth, mix, increase the fire / heat to the maximum and wait until the soup boils (do not close the lid so as not to miss this moment).

While waiting for the boil, peel the potatoes and cut them into small cubes. (When buying frozen vegetables for soup, pay attention to the composition of the “freeze”: potatoes are not in all such frozen soups, and if there are, it seems to us, not enough, so we add fresh potatoes in any case and we advise you, By the way, this will also have a positive effect on the taste of the soup). Diced potatoes are also sent to the pan (you can do this both before and after boiling the broth with vegetables).

Now that all the ingredients are already in the pan, we wait until our soup boils, reduce the heat level so that it does not boil very violently, but gurgles slightly and note the time. ATTENTION! Most manufacturers write on the packages that the soup will be ready in 10-15 minutes. We tried - and we did not like the result, the vegetables were harsh, and in some cases frankly half-baked. From our point of view (the conclusion obtained by the "trial and error method"), these soups should be cooked after the moment of boiling for 30-35 minutes (and borscht and all 40). Only after this time frozen vegetable soup It will be delicious, and all the vegetables in it will be soft. A small amount of foam formed during cooking can be carefully removed with a spoon and discarded.

Pour into a bowl, add sour cream if you like (which is good for almost all vegetable and mushroom soups) and serve.

Let's say a few words about frozen mushroom soup. It will be tastier and more aromatic if you add fresh mushrooms at least mushrooms. They need to be pre-fried with onions (you can read about it). While they are fried, boil half a pot of water, add salt, freeze, add fresh potatoes, bring to a boil. Then put the fried fresh mushrooms into the pan and cook everything together for another half hour.

Prize tip for those who read to the end: in almost any of these soups, you can add your favorite seasonings if you want (for example, dried or fresh dill and parsley - about 0.5 teaspoon, if we talk about dried ones, do not overdo it !), it’s good to add crushed 2-3 cloves to borscht fresh garlic, in sorrel soup an incomplete teaspoon of sugar.

REMEMBER: COOKING IS SIMPLE!

Dare! Create! Get ready!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

Want to leave a review

or add your advice to our recipe

- write a comment!

The composition of store-bought frozen vegetable mixes is very diverse, which allows you to satisfy the most sophisticated tastes of consumers, and you can cook amazing soups from them both on the stove and in a slow cooker.

Below we offer you the most common cooking recipes. delicious soups from frozen vegetables.

Ingredients:

• any meat on the bone to your taste - 650 g;
• potato tubers - 3-4 pcs.;
• medium-sized onion - 1 pc.;
• a mixture of frozen any vegetables - 400 g;
• bay leaves - 2 pcs.;
• allspice peas - 5 pcs.;
• spices- taste;
• salt - a pinch;
• purified water - 2.5 l;
• fresh sour cream;
• fresh chopped herbs.

Cooking

Meat, washed, cut into small slices and put in a multicooker bowl. We also send the whole peeled, washed onion, allspice peas, bay leaves there, fill it with water and cook in the “Extinguishing” mode for an hour and a half. After the time has elapsed, we catch the onion, leaves and peas with a slotted spoon and throw them away, they have already done their job. Now we send peeled and diced potatoes, frozen vegetables to the broth with meat, salt, pepper, season with herbs and turn on the “Stew” mode again for one hour.

We serve a fragrant rich soup with sour cream and any chopped herbs to your taste.

Cheese soup with frozen vegetables

Ingredients:

• frozen vegetable mix - 400 g;
• soft processed cheese- 200 g;
• small potato tubers - 2-3 pcs.;
• champignons - 200 g;
• bell pepper- 200 g;
• bay leaves - 2 pcs.;
• allspice peas - 4 pcs.;
• mixture ground peppers- taste;
• spicy herbs - to taste;
• salt - a pinch;
• any broth - 2 l;
• butter;
• fresh herbs

Cooking

We cut the washed and peeled bell pepper into cubes, and the mushrooms into beautiful slices and fry everything in a frying pan heated with butter until the mushrooms are browned. Put into hot broth pre-peeled and chopped potatoes, frozen vegetable mixture, the entire contents of the pan, we also add bay leaves, allspice peas, herbs, season with salt and cook until the vegetables are ready. Then we introduce melted cheese, throw chopped greens and a mixture of ground peppers. Bring to a boil, stirring gently to dissolve the cheese, and remove from heat.

While still hot, pour into bowls and serve.

If, when preparing soup, take half the norm of the broth, and when ready, chop the vegetable mass with a blender, then we get very delicious puree soup from frozen vegetables.

Soup from frozen vegetables

Frozen vegetable soup is delicious and easy to prepare. You can cook with chicken, pork, beef, or without meat, in this case there are nuances.

You can use any frozen vegetable mix that you like to make the soup. My family likes Mexican and vegetables with champignons and rice, it also turns out interesting.

And also vegetable soup you can cook with meatballs, this option is especially liked by the kids.

You can also add some potatoes, pasta, or rice to your frozen vegetable soup to taste.

• Meat or chicken 500g
• Frozen vegetables 200 g approx.
• 1.5 - 2 liters of water depending on the desired thickness of the soup
• Allspice - approximately 5 peas
• 2-3 bay leaves
• Other spices of your choice
• Fresh or frozen chopped greens of your choice

Recipe

1. Boil the meat until tender in salted water.
2. The cooking time for chicken and pork on the bone is 30-40 minutes, the softer you want the meat to be, the longer the cooking time.
3. We look at the cooking time of the vegetable mixture, most often 10 -12 minutes.
4. If Brussels sprouts are present in the vegetables, for example, their cooking time is at least 20 minutes. Since she has a rather pronounced sweet taste, at the end of cooking the soup, I advise you to add a thin circle of lemon to it, the taste will be more harmonious.
5. From the cooking time of the meat, we subtract the cooking time for the vegetable mixture, add it at the right stage. We also put a bay leaf, allspice, other spices. If you plan to add potatoes, rice, pasta, do the same.
6. Cook until cooked, add chopped greens, wait until the vegetable soup starts to boil, turn off. It's important to endure temperature regime, if you do not warm up the greens enough, the soup will not be stored, if you boil it, foam will appear, which will need to be removed, they will go into it useful material. When two or three bubbles appear on the surface, indicating boiling, turn off the heat.

Life hacks in case you plan to cook soup without meat broth:

• During cooking, add a little sugar - about ¼ teaspoon.
• At the end of cooking, add a tablespoon butter cover and let stand for at least five minutes, then stir.
• AT ready soup from frozen vegetables, add a hard-boiled egg cut into cubes, serve with sour cream.

Pour 1 liter of cold, preferably filtered, water into a heavy-bottomed metal saucepan with a volume of about 2 liters and place over medium heat. Wash potatoes and ½ carrots, peel.

Cut the carrots into slices of medium thickness, put in boiled water. Cut the potatoes into medium cubes and add to the carrots. Boil the vegetables after boiling over low heat for about 7 minutes under the lid, if necessary, removing the foam from them from time to time.

Remove all frozen vegetables (except peas) from the freezer, if necessary, rinse them in a colander with cold running water to wash off the frost formed during storage.

After 7 min. (see point 2) add Brussels sprouts to the carrots and potatoes, increase the heat under the pan. When the water boils again, put in cauliflower and broccoli. Bring the water back to a boil, lower the heat and simmer the vegetables, covered, for about 3 more minutes, then add green pea(previously, if necessary, rinsing it cold water from frost) and cook the soup again, covered for about 5 minutes after boiling until the vegetables are soft, which you can check by piercing them with a sharp knife. Tip: If you like a richer vegetable broth and softer cauliflower, Brussels sprouts and peas, put them right along with Brussels sprouts and cook for about 7-8 minutes. until soft.