Content
- Frozen greens - practical and always at hand
- Good reasons for the freezer
- What does everything belong to the birch tree?
- Prepare birch trees
- Tips
- The quantities per serving of greens
- Durability and use
Soup green is delicious and practical
Frozen greens - practical and always at hand
The spicy taste of many dishes is provided by a mixture of vegetables and herbs, commonly referred to as soup greens. Anyone who likes to cook a soup often is well advised to always have it at hand. For example, in the freezer.
Good reasons for the freezer
Nowadays, greens are offered in almost every supermarket. Ready to serve as a bunch or sealed in a plastic bowl. However, individual components are often visibly lacking freshness and the compilation is also more expensive than the individual prices.
Anyone who assembles the greens of fresh produce themselves faces a quantity problem at the latest when cooking. A whole celeriac is just too much, if it's just to give the soup only their spice.
Freezing offers itself here as a method of long-term stockpiling, which has several advantages:
What does everything belong to the birch tree?
The greens are a combination of different root vegetables and aromatic herbs. It is often referred to as cooking vegetables, soup vegetables or roots. The exact composition varies from region to region. The following vegetables and herbs may belong:
Prepare birch trees
After the purchase has been made or cleared your own vegetable patch, should not wait long with the freezing of the greens. The vitamins are otherwise lost too quickly.
- Wash all vegetables thoroughly under running water. Roots like carrots can be cleaned well with a vegetable brush. Wash the herbs thoroughly as well. Especially when curly parsley is used, even fine sand can hide in its leaves. Dab the washed herbs dry with kitchen paper. You can also use a salad spinner. Peel the root vegetables thinly with a Sparschälmesser. Divide the vegetables into sections. Evenly fill freezer bags with all ingredients. Press the air out of the freezer bags and close tightly. After you have noted down date and content, the frozen food comes immediately in the freezer.
Tips
If you later need the vegetables in fine pieces, you can cut it even before freezing accordingly small, for example, in rings or cubes.
The quantities per serving of greens
Soups and stews are usually cooked in larger pots. For this, a bunch or serving of greens is needed. The quantities are listed below by way of example:
If you like, you can also take a small parsnip, a small piece of rutabaga and a few sprigs of thyme.
Durability and use
Frozen greens are stable for at least three months. It is poured directly from the freezer into the boiling soup.