How to make frozen greens so that they turn out to be crumbly, and not freeze into an ice block, which then needs to be broken with a hammer? A step-by-step recipe with a photo of frozen dill and parsley for okroshka for the winter. Video recipe.
Summertime pleases with an abundance of bright colors and useful vitamins, which are so lacking in the cold season! After all, artificially grown vegetables in the winter, which are sold in stores, cannot be compared with fresh summer fruits. If you love okroshka so much that you cook it not only in summer, but also in the cold season, then for a delicious soup you need to make a preparation - freeze dill and parsley. To do this, you need to finely chop the greens, pack them in bags and send them to the freezer, and if necessary add the mixture without defrosting to okroshka. Convenient and tasty. If desired, this herbal mix can be supplemented with other foods, such as diced cucumbers and radishes, chopped chives, garlic shoots, and more.
As "utensils" for freezing, you can use plastic containers, small silicone molds, plastic or plastic bags, make ice herbal cubes. Do not freeze greens in metal and glass dishes. According to research, frozen parsley and dill contain more vitamin C than fresh greenhouse cousins. Therefore, it is better to harvest greens for the winter yourself.
- Caloric content per 100 g - 44 kcal.
- Servings - Any Amount
- Cooking time - 20 minutes, plus freezing time
Ingredients:
- Dill - any amount
- Parsley - any quantity
Step by step preparation of frozen dill and parsley for okroshka, recipe with photo:
1. Wash greens under running cold water.
2. Spread the herbs on a cotton towel and leave to dry. You cannot leave it for a long time, tk. greens have properties to wither quickly. To speed up the drying process, blot the herb with a paper towel.
3. Cut the parsley leaves from the twigs.
4. Finely chop the parsley stalks.
5. Do the same with the dill: remove the leaves from the branches and chop.
6. Combine dill and parsley in one bowl and stir.
7. Divide the herbs into portioned bags or other convenient containers. Let all the air out, tie tightly and send to the freezer. Freeze greens at a temperature of -23 ° C in the "shock freeze" mode. When the dill and parsley for okroshka are frozen, switch the freezer to normal mode and store the herbs for up to a year at a temperature of at least -15 ° C.
See also a video recipe on how to prepare preparations for the winter: frozen herbs (dill, parsley, onions).
