Freezing for vegetable stew for the winter

20.09.2018 Winter blanks

Learn how to freeze vegetables for stews for the winter at home. In the cold, you can quickly replenish the supply of vitamins. Freezing is considered one of the simplest and most affordable preparations. You can just chop your favorite vegetables, pack them in plastic bags and freeze. Nowadays, freezers are equipped with a quick freeze function and due to this all nutrients, vitamins and taste are stored in vegetables in full. It is necessary to freeze portionwise, for your own convenience. It is worth noting that frozen vegetables do not need to be thawed before cooking. In addition, they are prepared much faster than fresh ones, because after freezing the structure of the vegetable itself changes slightly, it becomes softer.

Ingredients:

eggplant fruits - 1 pc.;
zucchini - 1 pc.;
tomatoes - 3-4 pcs.;
carrot - 2 pcs.

How to freeze vegetable stew for the winter

We wash all our vegetables. Cut the eggplant in half circles.

If the eggplant is bitter, it must be sprinkled with salt for several minutes, then rinsed and dried.

We clean the carrot from a thin skin and cut it as in the photo or in circles.

We cut the tomatoes into several pieces, do not forget to remove the green stalks from them.

Zucchini cut into medium slices.

We mix all chopped vegetables in one bowl.

And then packaged in bags / containers.

Knotted and sent to the freezer.

You can also cook frozen vegetables in a slow cooker. You can modify the recipe by excluding or adding any ingredients, based on your own taste. For example, you can add slices of sweet pepper, cauliflower, broccoli, parsley, dill, basil. But some vegetables are better not to freeze, because they are in unlimited access all year round, and freezing makes them only tasteless. This, for example, white onion, cabbage, garlic, potatoes.