For a long time I doubted whether it makes sense to roll soups for the winter at all. After all, the point is that the first course should be fresh and hot. But it was worth once to stock up on pea soup in an autoclave – and these questions did not arise anymore. And you, too, will surely appreciate the convenience!
Ingredients
Step-by-step cooking recipe
Soak the peas overnight.
Chop the meat and fry until tender.
Separately fry the chopped carrots and onions on lard.
Put everything in jars without compacting too much.
Add bay leaf to each jar, 1 tsp salt and spices to taste.
Pour hot water or broth.
Sterilize the blanks in an autoclave at 105 degrees for 20 minutes.
Roll up the pea soup for the winter.
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