You always want to cook something tasty and simple for your loved ones. To make the soup fragrant and pleasant to the taste, I add fry to it. Making it is not at all difficult.
To prepare a delicious and aromatic roast, you need a carrot and onion (onion and, of course, white, not red).
We wash, clean and grate the carrots. Since my son doesn't like this vegetable very much, I use a fine grater. You can choose both large and small.
Peel the onion and cut it as small as possible, first in half, and then into half rings and cubes.
We fry our small onion in oil (best of all in vegetable oil, because we fry in meat broth for soup, and there are enough vegetable fats there) until golden brown. Add the carrot, and if you grated the carrot on a coarse grater, then first fry it so that it reaches, and then the onion. Well, that's all, it remains only to add our delicious roast to the soup. This is the so-called traditional onion + carrot method, but you can also improvise.
For example, I add tomatoes to frying, having previously peeled them (although it happens, I don't want to peel anything, and I just cut them into cubes). In order to remove the skin from a tomato, make a shallow cross on it, scald it and cool it quickly.
When there are no fresh tomatoes, they will do in their own juice or, in extreme cases, tomato paste, preferably of their own production.
