Content

Fresh fruits and vegetables are the most affordable source of trace elements and vitamins in the summer-fall season. But unfortunately, after their maturation, most products from the garden lose their quality and become unsuitable for consumption. Many housewives try to preserve the crop by canning. The method really allows you to store food for a long time, but there are no vitamins after such processing at all. But how to maintain the quality and usefulness of vegetables at home? There is perhaps the only right answer to this question: freeze them. Freezing vegetables for the winter at home allows you to create a storehouse of fresh, healthy and tasty products that will always be at hand in the winter. We will talk about what vegetables can be stored in the freeze and how to do it correctly later in the section.

The basic rules of freezing

If the house has a roomy freezer, then, without a doubt, the best way to prepare vegetables for the winter is to freeze them. You can freeze various vegetables, subject to certain features of a particular product. But there are general rules that you need to know and remember when procuring any product by freezing:

• only mature, dense vegetables can be frozen without damage;
• before freezing, the products are washed and dried so that no moisture remains on their surface. Otherwise, they will stick together during freezing;
• vegetables with a coarse and dense pulp or skin should be blanched first, dropping them in boiling water for several minutes, and then quickly cooled with ice water;
• food must be stored in tight airtight bags or containers. This will prevent drying of the product during storage;
• at a temperature of 0 ... -8 0 C, vegetables can be stored for 3 months. Temperature -8 ... -18 0 C allows you to store products throughout the year;
• it is better to freeze vegetables in portions of 250-300 g.

Fulfilling such simple rules, it will be possible to qualitatively freeze vegetables for the winter and store them for a long time without loss of quality, taste and usefulness. Moreover, each individual type of product requires an individual approach, which we will try to discuss further.

What vegetables can be frozen

Almost all vegetables from the garden can be frozen. The only exceptions are turnip, radish and radish. The easiest way to freeze root crops. For example, carrots and beets are peeled, washed and chopped. They can be cut into cubes or grated, tightly folded into a bag and frozen. Things are much more complicated with vegetables such as tomato, eggplant, cucumber and some other “delicate” products.

Tomatoes

In any season, tomatoes are a welcome product on the table. They are widely used in the preparation of first and second courses, sauces, salads. You can freeze the whole vegetable, slices or in the form of mashed potatoes. Only small tomatoes are completely frozen, large fruits must be cut into slices and laid on a baking sheet. After freezing, the slices are stacked in a sealed plastic bag.

An example of how to freeze tomatoes for the winter and how to use the product after that is shown in the video:

Cucumbers

By technology similar to tomatoes, you can freeze cucumbers. This vegetable is cut into small slices or cubes, grated and evenly, tightly placed in a plastic container, and then frozen. You can store the vegetable in this condition for no more than 6 months. You can use the product, including for the preparation of salads, okroshka.

Three different ways to freeze cucumbers are shown in the video:

Bell pepper

Bulgarian sweet peppers can be frozen for the winter in several ways. The choice of a particular method depends on the subsequent purpose of the product. For example, for subsequent stuffing, a vegetable is washed, seeds are removed from it, making a characteristic cut from above. Peeled vegetables in this way are stacked one into one and sent to the freezer. Of course, such a "nesting doll" will take up a lot of space in the freezer, but the stuffed peppers prepared from it will be not only tasty, healthy, but also very cheap. Having made such a preparation, buying pepper in winter at a high cost for stuffing will no longer be necessary.

For the preparation of vegetable stews, salads and other dishes, you can use crushed frozen pepper. In this case, the vegetable is cut into cubes or oblong slices and laid out in containers, bags, and then frozen.

Important! In order for the pepper peel to be less coarse, the vegetables are blanched for slicing for 10-15 minutes.

Eggplant

Before they should be blanched for 5-10 minutes, dried and cut into cubes or slices.

Green peas and milk ripeness

Green peas and unripe corn grains are usually frozen in bulk. For this, the product is scattered in a thin layer on a baking sheet, which is placed in the freezer. After freezing, the product is poured into a plastic bag and sent to the freezer for further storage.

Cabbage

Different types of cabbage freeze in different ways:

• The most famous white cabbage is simply chopped and laid out in bags in small portions.
• Cauliflower is customary to blanch. Selected inflorescences are dipped for 3 minutes in boiling water with the addition of lemon juice. Blanched pieces of cauliflower are dried with a paper towel, and then laid out in plastic bags and placed in a freezer.
• Before freezing, broccoli will be divided into inflorescences, washed, dried and laid out in containers, bags.
• Brussels sprouts are blanched for 2-3 minutes, after which they are dried and laid out on a flat dish for freezing in bulk. The frozen product is poured into a bag.

More often in the freezers are stored exactly the “tender” types of cabbage: Brussels sprouts, cauliflower, broccoli. White cabbage is perfectly stored in cool conditions without canning and freezing for a long period of time. However, in the absence of the necessary storage conditions, you can resort to the method described above.

Zucchini, squash, pumpkin

All these vegetables are cleaned before freezing: remove the skin and seeds. The pulp is cut into cubes or slices, blanched for 10-15 minutes, then cooled, dried and Packed in bags, containers.

Important! The pumpkin can be grated without blanching and frozen in a container, bag. This method is good if the product is used to make cereals, cream soups.

Green beans

This type of product is quite easy to freeze. To do this, rinse the pods and cut them into pieces, 2-3 cm long. In this form, the beans are poured into a plastic bag and sent to the freezer.

In winter, you can store not only certain types of vegetables, but also their mixtures. It is convenient to use, since all vegetables are in a certain amount and in semi-preparedness. To prepare a dish, you just need to pour the prepared vegetable mixture into a pan and simmer or fry it.

Recipes of vegetable mixtures for freezing

With your own hands at home, you can prepare a mixture similar to that offered to the buyer on store shelves. Only it will be much more useful, tastier and, of course, cheaper.

Beginners and experienced housewives may be interested in the following recipes for freezing:

Paprikash

Under this name is a mixture of vegetables, consisting of sweet pepper, zucchini, tomatoes and green beans. Before freezing, all the ingredients must be crushed and blanched, then spread out in a thin layer on a baking sheet, freeze and pack in bags, after mixing all the vegetables.

Rustic vegetables

This mixture is used for frying and stewing. It is based on the use of potatoes, which are peeled, washed, cut into cubes. Potatoes are complemented in this mixture by green beans, broccoli, corn, bell peppers and carrots. All ingredients, except broccoli, are recommended to blanch for 10-15 minutes before freezing. During cooking, it is recommended to add fresh onions to the vegetable mixture.

Lecho

The frozen lecho consists of tomatoes, zucchini, carrots, sweet bell peppers and onions. All ingredients are blanched and diced before freezing.

Mixture "Spring"

To prepare the "Spring" mixture, use Brussels sprouts, broccoli and Beijing cabbage, as well as potatoes, peas, carrots and onions.

Hawaiian blend

This assorted vegetable assumes a combination of corn with green peas, sweet bell peppers and rice. It is worth noting that for the preparation of the "Hawaiian mixture" rice must first be cooked until half cooked.

Important! In the preparation of vegetable mixtures with your own hands, it is convenient that you can add or remove one or another vegetable from the composition at the request of the consumer.

All of these mixtures can be cooked steamed or in a pan, adding a small amount of oil. It is also convenient that the obviously prepared mixture does not need to be thawed beforehand. This speeds up the process of preparing healthy and tasty food.

Surprisingly, you can freeze not only vegetable mixtures for the preparation of second courses, but also mixtures for the preparation of soups. So, a popular recipe is borsch, in which beets, cabbage, carrots, tomatoes, onions and potatoes are frozen at the same time. The crushed frozen ingredients need only be added to the broth and wait for their readiness.

Conclusion

Thus, freezing vegetables for the winter at home is not only useful, but also very convenient. After all, there is nothing easier than coming home from work to cook dinner from already peeled, chopped and semi-annual vegetables. Frozen vegetables can be a godsend for mothers who care about the health of their children, students who are somewhere far away, because even a schoolboy can cook borsch according to the above recipe. Having worked once in the summer season, when the garden is full of vegetables, you can make a huge supply of food and vitamins for the entire winter season for yourself and your loved ones. The only limitation for freezing fresh food is the volume of the freezer.

In winter, frozen vegetables are a godsend for every housewife who monitors the diet of the family.

So that they retain all their nutritional properties, it is necessary to take into account the peculiarities of their freezing.

Some vegetables are poured with boiling water for blanching, and dipped in cold water.

In the cookbooks there are a huge number of recipes that delight with their nutritional and valuable properties.

Important to remember!  The main rule of deliciously prepared frozen vegetables is the duration of their heat treatment.

If you use the finished mixture from the store in bags, then on the packaging there is a detailed description with instructions.

The following are the best ways to cook frozen vegetables that can be served:

As a side dish  great pasta, chicken with rice or mushrooms, risotto, bulgur, salads.

Vegetables perfectly retain their nutritional properties even with prolonged freezing. Spring meals will delight all family members.

Casserole with meat and vegetables  even small gourmets will like it. For kids, they can be steamed in a double boiler.

How to freeze vegetables for the winter yourself?

To properly freeze vegetables for the winter with your own hands, you need to take into account several simple rules:

1. To select  you need products that are not dented (they must be ripe).
2. Before freezing  need to wash and dry thoroughly.
3. Some species  amenable to blanching (stopping the oxidation process inside the product to improve palatability).
4. Dry vegetables  chopped and placed in a dish for freezing (cubes, half rings, circles).

Cauliflower and Broccoli  pre-washed in a colander, cut into inflorescences and poured with boiling water. Then it is placed in cold water, dried and put in a freezer.

Sweet pepper is washed and dried.  You can grind straws or cube. This preparation is added to soup, salads, stews and other dishes.

Green peas are frozen in packets.  Before freezing, it is necessary to clean them from the pod. You do not need to defrost before cooking. It is immediately added to soup, pilaf, vegetable stew.

Eggplants are harvested clean, dried.  So that they retain all their taste before freezing, you can fry.

Whole tomatoes and stored in the freezer until added to the dish. Large-sized tomatoes are pre-cut into two or more parts.

This is an excellent semi-finished product that is used in the winter to prepare delicious sauces, pasta, vegetable stew and pizza.

Hearty dishes from frozen mixture with meat

Meat is a valuable food product that is known for its nutritional value. It helps a person restore all his strength, as well as increase efficiency.

Housewives will be able to cook meat casseroles with vegetables, which are considered a healthy and satisfying dish.

Important to remember!  Meat is a heavy product for the stomach, so you need to cook them with vegetables.

Fiber is of great benefit to the body. Many nutritionists recommend stews without oil for weight loss in the diet.

Red and green vegetables, which contain a minimal amount of starch, are well combined with meat (pork, beef, chicken fillet).

They are helping  it’s better to digest animal protein.

All the important substances found in vegetables contribute to the rapid elimination of toxins and cholesterol.

Before cooking, you need to prepare the dishes. In order for products to retain all their nutrients, it is necessary to use utensils made of cast iron, heat-resistant glass.

Grilled beef with vegetables

Composition:

• Beef pulp.
• Champignon.
• Red pepper (sweet).
• Green pea.
• String Beans.
• Onion.
• Celery.
• Ginger.
• Vegetable oil.
• Salt.
• Spices to taste.

Recipe of dish:

1. Grind the meat with medium sized pieces. To make it fragrant and soft, it is recommended to marinate in spices for several hours.
2. Prepared vegetables are peeled and cut into strips. It is necessary to fry for about three minutes in a pre-heated pan.
3. After the meat is marinated, it must be fried in hot oil and constantly mixed until tender.
4. Spread on a large dish in the middle of the plate, cooked vegetables next to it.
5. The culinary masterpiece is ready it can be served at the table.

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh foods can only be consumed during the warmer months. This raises the question of how you can enrich your body with the necessary enzymes without relying on the season.

Selection of Frozen Vegetables

1. When buying a product in packaged containers, first of all pay attention to the integrity of the package. If it is not tight, vegetables can be considered spoiled.
2. Take a pack of vegetables and shake it. If you find large clumping clumps, this aspect indicates repeated freezing.
3. Pay attention to the shelf life of the product, also look at the date of freezing. Vegetables frozen in the season of their sale will contain the maximum amount of vitamins.
4. When choosing a mixture, pay due attention to the composition, it should contain an equal ratio of components. If the bag with the frozen product is covered with hoarfrost, this symptom indicates that the storage temperature is not observed.
5. The pack should not be swollen, the consequence of this is the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to get bright or faded copies. The product must be a natural color.

Cooking Rules for Frozen Vegetables

1. Consider the fact that frozen vegetables cook 2 times faster than fresh products. Therefore, when cooking soups, these ingredients are added last.
2. Frozen vegetable mix is \u200b\u200bquite edible without much preparation. The only condition is the correct defrosting of the product.
3. If you are not going to cook right now, place the bag in a plastic container, cover with a tight lid. Send to the refrigerator.

Proper cooking of frozen vegetables

1. For boiling a package of vegetables weighing 400 g. pour 0.7 l into a small pan. drinking water. Put the pan on the fire, wait for it to boil. If necessary, add spices and various seasonings to your taste.
2. Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir the components, cover, allowing excess steam to escape. Boil the composition for about 12 minutes.
3. At the end of time, throw the vegetables in a colander, wait for the drainage of all the liquid. Place the vegetables in a dish convenient for you, mix with any dressing. The dish is ready to eat.

Classic quick bite recipe

• drinking water - 65 ml.
• onion - 1 pc.
• salt - discretionary quantity
• sunflower oil - 40 g each.
• frozen vegetables - 450 gr.
• seasoning to taste

1. Peel the onion, chop it into small cubes. Put the product in a thick bottom container, pour in the oil. Turn on the heat, fry the onions until transparent, then add the vegetables.
2. Stir the composition by adding spices and water. Then cover tightly. Stew vegetables for about half an hour. After a while, try the mixture. If the dish is ready, serve it to the table.

Healthy breakfast of vegetables

• chicken eggs - 3 pcs.
• green beans - 110 gr.
• granulated garlic - 5 gr.
• table salt to taste
• milk - 35 ml.
• corn oil - 20 ml.

1. Pour the beans into a dry hot pan, wait until the moisture has completely evaporated. In parallel, mix eggs, milk and seasonings, beat the mixture until smooth.
2. After evaporation of moisture in vegetables, add oil to them and mix. Fry the mixture to a bronze tint. Then pour in the egg mass. Stir foods and reduce to minimum. Wait for the omelet to cook.

• a package of vegetables - 1 pc.
• fine salt to taste
• olive oil - 65 gr.
• seasonings - 10-15 gr.

1. Pour a packet of frozen food into the pan. Place heat-resistant containers on high heat. Fry vegetables so that all moisture evaporates.
2. After that add oil and spices. Stir the mixture and cover. Reduce the power of the stove to a minimum, simmer for about 8 minutes.
3. After readiness, use it at your discretion as an independent treat or serve with potatoes, meat, fish.

Vegetable mix in a slow cooker

• frozen vegetables - 380 gr.
• water - 0.5 l.

1. Pour water into the multi-bowl, on top of it set a container for steam processing of products. Place the frozen ingredients.
2. Close the appliance lid, put the program "Steam cooking", the approximate cooking time is about 15 minutes.
3. After that, transfer the prepared vegetables into containers, season with spices and other additives, mix well. The dish can be consumed.

Baked vegetables with bacon

• bacon - 350 gr.
• frozen vegetables - 900 gr.
• spices to taste
• fresh greens - in fact

1. Cut the bacon into small pieces, place on a baking sheet and put in the oven for 6-8 minutes, simmer at a temperature of 190 degrees.
2. After that, place the vegetables on top of the meat product, add spices to taste. Re-place in the oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Pineapple Stir Fry

• carrots (frozen) - 100 gr.
• cauliflower (frozen) - 110 gr.
• broccoli (frozen) - 120 gr.
• pineapple in a jar - 90 gr.
• fresh lemon - ½ pcs.
• potatoes - 50 gr.
• starch - 10 gr.
• fresh cilantro - 25 gr.
• olive oil - 75 gr.
• salt - amount in fact

1. Pour olive oil into a pan, put vegetables in it. Sauté the mixture over medium heat. After that, chop the pineapple into cubes, chop the lemon and herbs. Send to the blender.
2. Then pour the resulting sauce into a small container, pour starch to it, mix well. Add the composition to the fried vegetables, simmer over a low heat until pasty state.

• purified water - 450 ml.
• buckwheat groats - 230 gr.
• a mixture of vegetables - 390 gr.
• sunflower oil - 50 ml.

1. Pour buckwheat into a small container, pour water and rinse the groats. Remove excess particles. After that, send buckwheat to the stove, pour salt to taste, cook until tender.
2. Then fry the vegetables in oil and pour in spices, mix the mixture. Add buckwheat to the total mass. Cover the heat-resistant container, set the burner at minimum, simmer for 4 minutes.

Frozen Vegetable Soup with Stew

• onion - 1 pc.
• potatoes - 3 pcs.
• carrot - 1 pc.
• stew - 330 gr.
• ground pepper - to taste
• tomato paste - 55 gr.
• white cabbage - 130 gr.
• a mixture of vegetables - 350 gr.
• salt to taste
• green beans (frozen) - 200 gr.
• various spices to taste

1. Pour purified water into a small pot, boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
2. Add spices, potatoes and cabbage to boiling water, mix. Simultaneously fry the onion, beans and carrots in a tomato paste in a thick-bottom skillet.
3. Pour frozen vegetables into a common pot, cook for about 12-15 minutes. At the end of time, add the stew to the mixture, simmer for 6 minutes.
4. After that, add the frying, knead the soup, turn off the heat. Allow the dish to brew for half an hour.

Casserole with vegetables

• a mixture of vegetables (frozen) - 950 gr.
• hard cheese - 170 gr.
• milk - 140 ml.
• chicken eggs - 3 pcs.
• vegetable oil - 35 gr.
• salt - 12 gr.

1. Put frozen vegetables in boiling water, cook for about 7 minutes. After that, fold the mixture into a colander, wait for the liquid to drain completely.
2. Grease a baking sheet with oil, place cooked vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
3. Place the pan in a preheated oven to 190 degrees. Wait about 12 minutes, serve the finished dish with fresh herbs.

• frozen vegetables - 450 gr.
• broccoli (frozen) - 300 gr.
• onions - 2 pcs.
• spices to taste
• vegetable oil - 85 gr.

1. Pour the vegetable oil into a thick-bottomed pan, add the finely chopped onions and vegetables. Sprinkle the mixture with seasonings, mix.
2. Fry the composition on fire for 3 minutes, then reduce the stove to minimum power, cover the pan with a lid. Tomite for about 25 minutes.

Seafood vegetables

• mexican mix - 650 gr.
• seafood cocktail - 400 gr.
• green salad - 90 gr.
• soy sauce - 55 ml.
• olive oil - 95 ml.
• lemon juice - 40 ml.
• french mustard - to taste
• chopped white pepper - 9 g.
• table salt - 15 gr.

1. Pour olive oil into a thick-bottomed skillet, place seafood in it, pour seasonings to taste. Fry foods over high heat for 7 minutes, then pour them with lemon juice.
2. Then lay the vegetable mixture on top of the sea cocktail. Strain until the liquid evaporates completely. Then pour the dish with soy sauce. Stir the mixture and fry. Rinse lettuce leaves, chop and mix with mustard. Add to the total mass. Mix well, serve.

Baked Chicken Fillet with Vegetables

• chicken breast - 450 gr.
• drinking water - 65 ml.
• homemade sour cream - 85 gr.
• vegetable mixture - 1.2 kg.
• table salt - 12 gr.
• pepper - 6 gr.
• greens to taste
• sesame seeds - 20 gr.
• spices to taste

1. Preheat the oven to 195 degrees. Place the vegetable mixture on a baking sheet, evenly distribute the water. Chop the chicken thinly, roll in spices.
2. Add salt to the vegetables, put slices of meat on top. Drizzle sour cream mixed with sesame seeds. Then send the pan to the oven, wait 20-25 minutes.
3. After cooking, put it on portioned plates and decorate with fresh herbs. If you wish, you can also add various mushrooms to the sour cream sauce.

Self-freezing vegetables

1. If you decide to freeze vegetables yourself, select the necessary products. Inspect them carefully so that there is no damage to the fruit. Rinse thoroughly afterwards.
2. Dry vegetables, if necessary remove inedible parts. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, they must be scalded with boiling water, then placed in cold water for a few seconds.
3. Dry the vegetables, then distribute them in portioned bags made of dense polyethylene with a plastic clasp. Get rid of air before freezing. You can also arrange the vegetables on a tray and send them to the freezer. Once the product freezes, pack the mixture in packs.

Experiment with recipes, serve the vegetable mixture as a side dish. Season it with various additives and sauces. To keep food frozen for a long time, the temperature in the freezer should be around -20 degrees.

Video: how to cook a side dish of frozen vegetables

Frozen vegetable mixes on the shelves of supermarkets appeared not so long ago, but they have already won the love of many buyers. People who care about their appearance and healthy nutrition especially like them, because such sets are a storehouse of various vitamins and minerals. Dishes and recipes from frozen vegetable mixtures are very tasty and easy to prepare.

Before you begin cooking, we suggest that you familiarize yourself with the assortment of this product.

Varieties of Frozen Vegetable Sets

Each manufacturer of this product can use different packaging, take vegetables from different countries, write their recipes on the label, but the main component of the product almost always remains unchanged. Regardless of the season, these vegetables are always fresh, and cooking from them is a pleasure.

There are several basic compositions:

• Lecho: onions, tomatoes, zucchini, carrots and paprika;
• Mexican: carrots, corn, green beans, peas, corn, celery, red beans, pepper;
• Hawaiian: corn, rice, peas and peppers;
• Chinese: bamboo and soybean sprouts, onions, peppers, celery, green bean pods, corn, cabbage, black Chinese mushroom;
• In a rustic way: potatoes, onions, broccoli, peppers, bean pods, carrots, corn;
• Spring bouquet: 3 types of cabbage (broccoli, cauliflower and Brussels sprouts), carrots, peas, onions, bean pods;
• Mushroom soup: champignons, carrots, onions, potatoes;
• For fried eggs: tomatoes, onions, paprika, zucchini, celery.

You can also buy frozen vegetable mixes for making sorrel soup and borsch, individual vegetables (for example, string beans, tomatoes, french fries).

It is recommended to purchase sets with a limitation period of no more than six months. Chopped vegetables should move freely around the package, and not be stuck together in one lump. Which company to give preference to - everyone decides for himself. Quite high quality are frozen vegetable mixes “4 seasons”. It is pleasant to cook any dishes from them.

The simplest recipes are to fill the contents of the bag in a double boiler or in a frying pan, add meat, cereals or other vegetables, if desired, and carefully steam everything under the lid. But this is an option for the lazy. Below we will tell you how to cook frozen vegetable mixes quickly and tasty.

Recipes for frozen mixes

Since packaged vegetables underwent shock freezing, you can cook them quickly enough. They do not need to be thawed beforehand; they are put in soup and stew as is.

Recipes can be found on the back of the package, come up with yourself or find on the Internet:

• You can cook aromatic mushroom soup in 25 minutes. To do this, you need a bag of the same product, 3 liters of broth, salt, pepper and herbs. Pour the contents of the package into a salted boiled broth. Stir thoroughly, bring the soup to a boil and cook until tender. Before turning off the fire, pepper the dish, and fill in the finely chopped dill and parsley. Cover and let it brew for 5 minutes;
• From the Mexican version you will get a delicious soup, a light side dish, an original salad or an omelet with vegetables. For a diet, recipes with boiled chicken meat and vegetables from a double boiler are perfect. You can cook together in the slow cooker. Cut the chicken breast into small pieces, add, and put in a container for cooking, where 1 liter of water is poured. A steam cooker tray is installed on top - this is for Mexican freezing. Close the lid and set the "quenching" mode for 30 minutes;
• Salad recipes can be very varied for a frozen Mexican vegetable mix. After boiling the contents of the package in salted water and cooling, add the diced ham or smoked sausage. As a dressing use mayonnaise or mayonnaise mustard sauce. Fans of good nutrition can add lettuce to boiled vegetables and season with lemon juice. Such recipes are very healthy and nutritious;
• From a frozen vegetable mixture, soup can be cooked in 30 minutes. Regardless of the season, you will need a set of "Spring", a can of stew, salt, pepper, tomato paste. In boiling water, pour the chopped potatoes and the purchased set. While everything is boiling, you can cook the frying of onions and tomato paste. Stew is added 15 minutes after the potato. After another 5 minutes, add the onion with tomato. For the winter and spring season, dill and parsley will be useful. They fall asleep after the potatoes are boiled. It remains to salt and cover the soup, let it brew for 3 minutes, after which it can be eaten;
• There are many dishes that are useful, but not everyone likes them. Using frozen vegetable mixes you can cook quickly, tasty and healthy. Stew is exactly the product that everyone will like. To prepare it, you can use the Mexican blank or take the set “In a rustic way”. In a frying pan, the vegetable oil is heated. Onions and frozen foods are added to it. Mixing thoroughly, add a little water (50 ml of vegetables per 1 pack), salt, pepper and cover with a lid and leave to stew. After 20 minutes, the dish will be ready. If there is no potato in the mixture, then you have to add it. In this case, the water and cooking time will need to be adjusted;
• You can cook a lot of delicious dishes from a frozen mixture with mushrooms. The simplest is an omelet or casserole. The first is better to cook in a saucepan on top of the stove, the second - in a special form in the oven. First butter, then vegetables are poured, their composition may depend on the season or the selected packaging, then beaten eggs with milk and grated cheese. All this salt and pepper. Top layer of grated cheese. Cook on the stove until a crust forms on top, and in the oven at 180 degrees only 10 minutes. Before serving, you can sprinkle with herbs.

These recipes are simple and do not require much time. You can still save on the mixtures themselves, if you know how to prepare them during the autumn-summer season.

Vegetable freeze

To prepare frozen vegetable mixes yourself, you will need the following products:

• different types of cabbage (cauliflower, white cabbage, Brussels sprouts, broccoli);
• tomatoes
• carrot;
• green peas or green beans;
• pepper;
• zucchini or eggplant.

You can add greens, but it is better to freeze it separately.

All products are carefully sorted and washed. After that they must be cut. For these purposes, you can use a shredder, curly or ordinary knife or grater. How to cut - decide for yourself. For vegetables to be healthy throughout the season, they must be frozen properly.

To make cooking easier later, and the products retain a bright color and rich taste, it’s better to blanch. Each culture is dipped separately from the others. We discard the vegetables in a colander and rinse with cold water, after which we must dry them with a towel. Some recipes, such as soup, are designed for raw rather than semi-prepared foods, so you do not need to dip vegetables in boiling water for these dishes.

In a large container, mix all the ingredients except the tomatoes and put them in plastic bags with fasteners. Better to put in portions of 500 g. It remains to add the tomatoes and you can close. Squeeze tightly around the edges and release excess air from the bag, then fasten the lock. The mixture is ready for laying in the freezer.

Frozen vegetable mixes on the shelves of supermarkets appeared not so long ago, but they have already won the love of many buyers. People who care about their appearance and healthy nutrition especially like them, because such sets are a storehouse of various vitamins and minerals. Dishes and recipes from frozen vegetable mixtures are very tasty and easy to prepare.

Before you begin cooking, we suggest that you familiarize yourself with the assortment of this product.

Varieties of Frozen Vegetable Sets

Each manufacturer of this product can use different packaging, take vegetables from different countries, write their recipes on the label, but the main component of the product almost always remains unchanged. Regardless of the season, these vegetables are always fresh, and cooking from them is a pleasure.

There are several basic compositions:

• Lecho: onions, tomatoes, zucchini, carrots and paprika;
• Mexican: carrots, corn, green beans, peas, corn, celery, red beans, pepper;
• Hawaiian: corn, rice, peas and peppers;
• Chinese: bamboo and soybean sprouts, onions, peppers, celery, green bean pods, corn, cabbage, black Chinese mushroom;
• In a rustic way: potatoes, onions, broccoli, peppers, bean pods, carrots, corn;
• Spring bouquet: 3 types of cabbage (broccoli, cauliflower and Brussels sprouts), carrots, peas, onions, bean pods;
• Mushroom soup: champignons, carrots, onions, potatoes;
• For fried eggs: tomatoes, onions, paprika, zucchini, celery.

You can also buy frozen vegetable mixes for making sorrel soup and borsch, individual vegetables (for example, string beans, tomatoes, french fries).

It is recommended to purchase sets with a limitation period of no more than six months. Chopped vegetables should move freely around the package, and not be stuck together in one lump. Which company to give preference to - everyone decides for himself. Quite high quality are frozen vegetable mixes “4 seasons”. It is pleasant to cook any dishes from them.

The simplest recipes are to fill the contents of the bag in a double boiler or in a frying pan, add meat, cereals or other vegetables, if desired, and carefully steam everything under the lid. But this is an option for the lazy. Below we will tell you how to cook frozen vegetable mixes quickly and tasty.

Recipes for frozen mixes

Since packaged vegetables underwent shock freezing, you can cook them quickly enough. They do not need to be thawed beforehand; they are put in soup and stew as is.

Recipes can be found on the back of the package, come up with yourself or find on the Internet:

• You can cook aromatic mushroom soup in 25 minutes. To do this, you need a bag of the same product, 3 liters of broth, salt, pepper and herbs. Pour the contents of the package into a salted boiled broth. Stir thoroughly, bring the soup to a boil and cook until tender. Before turning off the fire, pepper the dish, and fill in the finely chopped dill and parsley. Cover and let it brew for 5 minutes;
• From the Mexican version you will get a delicious soup, a light side dish, an original salad or an omelet with vegetables. For a diet, recipes with boiled chicken meat and vegetables from a double boiler are perfect. You can cook together in the slow cooker. Cut the chicken breast into small pieces, add, and put in a container for cooking, where 1 liter of water is poured. A steam cooker tray is installed on top - this is for Mexican freezing. Close the lid and set the "quenching" mode for 30 minutes;
• Salad recipes can be very varied for a frozen Mexican vegetable mix. After boiling the contents of the package in salted water and cooling, add the diced ham or smoked sausage. As a dressing use mayonnaise or mayonnaise mustard sauce. Fans of good nutrition can add lettuce to boiled vegetables and season with lemon juice. Such recipes are very healthy and nutritious;
• From a frozen vegetable mixture, soup can be cooked in 30 minutes. Regardless of the season, you will need a set of "Spring", a can of stew, salt, pepper, tomato paste. In boiling water, pour the chopped potatoes and the purchased set. While everything is boiling, you can cook the frying of onions and tomato paste. Stew is added 15 minutes after the potato. After another 5 minutes, add the onion with tomato. For the winter and spring season, dill and parsley will be useful. They fall asleep after the potatoes are boiled. It remains to salt and cover the soup, let it brew for 3 minutes, after which it can be eaten;
• There are many dishes that are useful, but not everyone likes them. Using frozen vegetable mixes you can cook quickly, tasty and healthy. Stew is exactly the product that everyone will like. To prepare it, you can use the Mexican blank or take the set “In a rustic way”. In a frying pan, the vegetable oil is heated. Onions and frozen foods are added to it. Mixing thoroughly, add a little water (50 ml of vegetables per 1 pack), salt, pepper and cover with a lid and leave to stew. After 20 minutes, the dish will be ready. If there is no potato in the mixture, then you have to add it. In this case, the water and cooking time will need to be adjusted;
• You can cook a lot of delicious dishes from a frozen mixture with mushrooms. The simplest is an omelet or casserole. The first is better to cook in a saucepan on top of the stove, the second - in a special form in the oven. First butter, then vegetables are poured, their composition may depend on the season or the selected packaging, then beaten eggs with milk and grated cheese. All this salt and pepper. Top layer of grated cheese. Cook on the stove until a crust forms on top, and in the oven at 180 degrees only 10 minutes. Before serving, you can sprinkle with herbs.

These recipes are simple and do not require much time. You can still save on the mixtures themselves, if you know how to prepare them during the autumn-summer season.

Vegetable freeze

To prepare frozen vegetable mixes yourself, you will need the following products:

• different types of cabbage (cauliflower, white cabbage, Brussels sprouts, broccoli);
• tomatoes
• carrot;
• green peas or green beans;
• pepper;
• zucchini or eggplant.

You can add greens, but it is better to freeze it separately.

All products are carefully sorted and washed. After that they must be cut. For these purposes, you can use a shredder, curly or ordinary knife or grater. How to cut - decide for yourself. For vegetables to be healthy throughout the season, they must be frozen properly.

To make cooking easier later, and the products retain a bright color and rich taste, it’s better to blanch. Each culture is dipped separately from the others. We discard the vegetables in a colander and rinse with cold water, after which we must dry them with a towel. Some recipes, such as soup, are designed for raw rather than semi-prepared foods, so you do not need to dip vegetables in boiling water for these dishes.

In a large container, mix all the ingredients except the tomatoes and put them in plastic bags with fasteners. Better to put in portions of 500 g. It remains to add the tomatoes and you can close. Squeeze tightly around the edges and release excess air from the bag, then fasten the lock. The mixture is ready for laying in the freezer.

Are frozen mixtures useful?

This type of product has many advantages. The main one is naturalness. Modern technologies allow you to cook them without losing the vitamins and minerals they contain. Such products are mainly made from domestic vegetables, and they are much more useful than imported ones.

By purchasing vegetable mixtures, you save not only money, but also time. This product is usually inexpensive and can be stored in the freezer for more than 1 year.

Recipes are printed right there, but even without them you can whip up a full breakfast or dinner. The soup will turn out to be rich and aromatic, low-calorie salads, and stew - hearty. Therefore, such kits are very useful and popular. Enjoy your meal!