How long to cook sautéed vegetables in the soup?

How and when to properly add vegetables to soup depends on the specific recipe and preparation method. If the first course involves simple frying, then vegetables are fried separately, in a frying pan or in a saucepan for several minutes, and laid out in a saucepan literally 2-3 minutes before turning off the heat.

If you cook pickle, then the frying is brought to full readiness in a frying pan, with the addition of broth – so that later the broth in the soup is more saturated.

For borscht, frying is cooked until half cooked – the beets should be fried in a pan, but not completely cooked – it will soften already in the broth, giving the borscht color and sweetness.

Diet options sometimes include non-fried meals. You can cook soup with raw vegetables (carrots, onions, bell peppers) added to the broth. In this case, it is recommended to add them a little later than the potatoes, 10-15 minutes before the soup is ready, so that the vegetables have time to boil well, become soft, but at the same time they can retain their taste characteristics.

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