If you managed to grow spinach, then there are several great ways to keep it. First, you can blanch, squeeze and freeze. Secondly, prepare a variety of winter salads. Thirdly, and, in my opinion, this is the most useful application, to make green soup for the winter.
Soup dressing with spinach and celery comes in handy in the winter. Having ready-made chicken or beef broth in the refrigerator, all you need to make a delicious soup is to boil some potatoes in it and add a jar of green cabbage harvested for future use, you just have to spice it up with sour cream and serve it.
Garden greens ripening in the first half of summer is an excellent basis for winter harvesting.
- Cooking time: 45 minutes
- Quantity: 0.6 l
Ingredients for soup dressing with spinach and celery:
- 200 g of fresh spinach;
- 300 g stem celery;
- 180 g onions;
- green chilli pod;
- pods of red chili;
- 40 ml of odorless olive oil;
- 15 g of salt.
A method of cooking green soup for the winter.
Almost all soups begin to cook with roasted onions, ours is not an exception. So, in a wide cast-iron skillet, practice has shown that this utensil is best suited, heat unscented olive oil to a state when light smoke appears. We throw onion sliced with large rings, salt, to stand out the juice. You can immediately put all the salt put for the recipe.
As soon as the onions become soft, add the celery stalks, chopped into pieces 5-6 mm thick. Cooking vegetables on medium heat for 15 minutes. Vegetables must be mixed so that the onions are not burnt, in the soup dressing all the ingredients must be cooked the same.
Green and red pods of chilli peeled from seeds, cut into thin strips, add to the pan.
Now it's the turn of fresh spinach. To avoid sand and earth, which are often in the folds of greenery, soak it in cold water, rinse it under the tap and cut off the hard stems. Young spinach can be chopped with the stems, and later use only the leaves.
Cut the greens into strips 0.5 centimeters wide, add to the rest of the ingredients, cook over medium heat for 5-6 minutes.
Ready-made vegetables will decrease quite significantly in volume, especially for spinach - a very small portion of the large bunch remains.
Prepare clean and dry jars, lay out a hot soup dressing. Fill the cans with clean covers. In a dish for sterilization we lay a linen towel, pour the water heated to 50 degrees. We put the banks so that the water reaches about the coat hanger. Slowly heat the water to a temperature of 90 degrees, sterilize for 12 minutes.
Immediately seal the pasteurized dressing tightly, cover with a thick blanket and leave to cool at room temperature.
Store soup in a cool, dry place. Storage temperature from +3 to +7 degrees Celsius, blanks retain their taste and color for several months.