The stores offer a large selection of frozen vegetable mixes that are good to use in a period when there are almost no fresh vegetables. When buying a mixture, pay attention to the fact that the vegetables inside the bag are crumbly, and not lie in one clump.
It is necessary
-
- Vegetable soup
- bag of frozen vegetable mixture (400 g)
- potatoes (3 pieces)
- water or broth (2 liters)
- fresh herbs
- Vegetable mixture with cheese crust
- bag of frozen vegetable mixture (400 g)
- sour cream (2 tablespoons)
- eggs (2 pieces)
- hard cheese (50 g)
- Omelet with mixed vegetable
- package of vegetable mixture (400 g)
- eggs (4 pieces)
- mayonnaise (1 tablespoon)
- vegetable oil (1 tablespoon)
- Sweet and sour vegetables
- bag of frozen vegetable mixture (400 g)
- tomato paste (2 tablespoons)
- soy sauce (2 tablespoons)
- wine vinegar (1 tablespoon)
- granulated sugar (1 tablespoon) or honey (1 tablespoon)
- starch (1 tablespoon)
- water (1/2 cup)
Instructions
Step 1
Vegetable soup.
Boil water or broth in a saucepan. Peel the potatoes, cut them into cubes and place them in a saucepan. Boil for 10 minutes. Pour the vegetable mixture from the bag into boiling water; do not defrost it. Cook the soup for another 15 minutes. Salt. A couple of minutes before the end of cooking, sprinkle the soup with fresh herbs.
Step 2
Vegetable mixture with a cheese crust.
Pour the frozen mixture into a deep patch. Stir eggs and sour cream in a bowl. Add salt. Pour this liquid over the vegetables and place the patch in the hot oven for 30 minutes. Grate the cheese. Remove the baked vegetables, sprinkle them with cheese and bake in the oven for another 5 minutes, until a cheese crust appears.
Step 3
Omelet with vegetables.
Pour a bag of vegetables into a preheated pan. Close the lid. Stew vegetables in their own juice until excess moisture disappears. Stir occasionally. Salt. Beat eggs separately, add mayonnaise to them. Whisk again. Pour vegetable oil, beaten eggs into vegetables and fry like an omelet. Gather the hardened edges to the center, pierce the middle so that the omelet is evenly fried. Turn off heat and cover. Let stand for a couple of minutes. The omelet will swell and be fluffy.
Step 4
Sweet and sour vegetables.
Pour the package of vegetables into a saucepan or stewpan. Put tomato paste in a deep bowl, add soy sauce, wine vinegar or white wine to it. Stir the mixture. Add honey or granulated sugar. Stir again. Dissolve the starch in a glass of water and pour into the sauce. Add sauce to vegetables and simmer for 15 - 20 minutes. Serve vegetables with crumbly rice.
