Cooking soup in autoclave at zimу

Cooking is, of course, an art. But let’s face it: not everyone likes cooking every day. Therefore, to at least slightly relieve our readers from the daily routine, the editorial board "Site" They want to make soup in cans for the winter.





After all, what a pleasure to open a pre-prepared jar and just a couple of minutes to serve on the table delicious borscht or soup. No need to waste time preparing, cut vegetables and passer them, standing at a hot stove. Just a godsend for truckers, tourists and all busy and careful!

Soups in cans for winter Ingredients

• 700g pork
• 400g onions
• 400g carrots
• 500g potatoes
• 200g beans
• 1 tbsp cereals per jar (buckwheat, barley, rice, millet)
• Bulgarian pepper (optional)
• bay leaf and pepper to taste
• 1 tsp salt on a can of soup
• vegetable-oil
• 12 cans of 0.5 l
• household

Preparation

1. In order not to use chemicals, wash prepared cans of soda.
2. Sterilize the cans over the steam. Spray the rolling caps with hot water.
3. Grind carrots. Cube the meat, onions and potatoes.
   
   
   
4. Pass on vegetable oil onions and carrots.
5. When the onion becomes soft, you can add a bay leaf and a sprig of sage.
6. Put the meat cubes of 50-100 grams in each can. In the same way, the potatoes are distributed to banks.
   
   
   
7. Put a tablespoon of passered vegetables in each jar.
   
   
   
8. To your taste, add buckwheat, pearl or millet cereals. In general, the grounds should occupy up to 50% of the volume in the bank.
9. Pour the cans over the shoulders with drinking water. Roll them up with prepared lids.
   
   
   
10. Put the soups in the autoclave tape.
    
    
    
11. Upload the tape to the autoclave, fill it with water and put it on fire.
12. Bring the temperature in the autoclave to 120 degrees. Hold it for 40 minutes.
    
    
    
13. As soon as the temperature drops to 95 degrees, you can open the valve.
14. Remove the cans, let them cool to room temperature. Now the soups are fully ready for long-term storage at room temperature. It remains only to sign the marker, where which.
    
    
    
15. In the same way, you can prepare borscht, brine, shy, pea or mushroom soup.

Cooked soups are difficult to distinguish from just cooked. Fresh must taste better. But for those who for some reason can not cook daily, soups from the autoclave - a great solution!