Preserving Soup Vegetables: This Is How It Works

Easy to preserve soup greens

It can happen that you have chopped up too many greens and then don’t use it all up. There is an easy way to preserve the shredded carrots, celery, and leeks. You should leave out the fourth ingredient, the curly parsley, and always use it fresh.

  • You have already cleaned and chopped the vegetables.
  • Pass the diced vegetables through a meat grinder or in a blender. Grind or blend the vegetables until a coarse paste is formed.
  • Then add salt to the mashed vegetables. For every 750 g of soup vegetables, there is around 100 g of salt.
  • Mix everything together well. Salt is used as a preservative in many foods and significantly extends its shelf life.
  • Pour the mixture into sterilized mason jars. Seal them and put them in the fridge. Unopened, they can be kept here for up to six months. If something is removed in the meantime, 3 to 4 months are realistic.
  • For the next soup or stew, take one or more spoons out of the glass and use them to prepare the soup.
  • However, make sure to use little or no salt, since the vegetable paste already contains enough salt.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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