How to Cook Soup in an Autoclave
Soups are the foundation of any cuisine. There are countless types of soups, each with its own special recipe and flavor. A warm soup always provides comfort during the cold season, but sometimes you may not have the desire or time to cook it. That’s why we offer you recipes for the most popular soups made in an autoclave. You can simply open, heat, and enjoy them.
Borscht in an Autoclave
Ingredients (for a 0.5-liter jar):
- Pork – 80 g
- Potato – 50 g
- Onion – 1 pc.
- Carrot – 1 pc.
- Cabbage – 100 g
- Beet – 100 g
- Beans – 1 tbsp.
- Red bell pepper – 50 g
- Tomato paste – 50 g
- Ground black pepper – 1 g
- Salt – 4 g
- Vinegar – 1 tbsp.
- Black peppercorns – 2 pcs.
- Refined sunflower oil – 1 tbsp.
- Water
Cooking method:
- Cut the pork into cubes and place it at the bottom of the jar.
- Wash and dice the potatoes, then place them as the next layer in the jar.
- Roughly chop the cabbage and add it to the jar, then add the salt.
- Peel the onion and chop it into large cubes. Wash the carrot and beet, peel them, and grate them coarsely. Then fry the carrot and onion in oil. After that, add the beet and bell pepper. Finally, add the tomato paste and vinegar. Place the ready sauté into the jar.
- Add the beans and pepper. Pour in water so that 2 cm remain from the top of the jar.
We recommend adding 1 spoonful of sour cream to the borscht before eating for a richer flavor.
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Solanka in an Autoclave
Ingredients (per 1 half-liter jar):
- Pork – 50 g
- Potatoes – 50 g
- Onion – 1 piece
- Carrot – 1 piece
- Tomato paste – 100 g
- Sausage (various smoked types) – 100 g
- Smoked chicken – 50 g
- Black olives (pitted) – 5 pieces
- Pickled cucumber – 2 pieces
- Ground black pepper – 0.5 g
- Salt – 4 g
- Bay leaf – 1 piece
- Refined sunflower oil – 1 tablespoon
- Italian herbs (mix) – 1 teaspoon
- Water
Cooking method:
- Cut the pork into cubes and place it at the bottom of the jar.
- Wash and dice the potatoes, then add them as the next layer in the jar.
- Peel the onion and cut it into large cubes. Wash and peel the carrot, then grate it coarsely. Sauté the carrot and onion in oil. Add tomato paste and Italian herbs at the end. Place the ready sauté in the jar.
- Dice the sausage and smoked chicken, then add them to the jar.
- Dice medium-sized pickles into small cubes and add them to the jar.
- Add the olives and all the seasonings: salt, pepper, bay leaf, and pour water into the jar, leaving 2 cm to the top of the lid.
We recommend adding 1 tablespoon of sour cream before consuming the solanka for a more vibrant flavor.
Rassolnik in an Autoclave
Ingredients (per 1 half-liter jar):
- Pork – 70 g
- Potatoes – 50 g
- Onion – 1 piece
- Carrot – 1 piece
- Tomato paste – 50 g
- Pearl barley – 1 tablespoon
- Pickled cucumber – 1 piece
- Ground black pepper – 1 g
- Salt – 4 g
- Refined sunflower oil – 1 tablespoon
Cooking method:
- Pearl barley should be pre-soaked in cold water for 5 hours.
- Cut the pork into cubes and place it at the bottom of the jar.
- Wash and dice the potatoes, then add them as the next layer in the jar.
- Dice medium-sized pickles into small cubes and add them to the jar.
- Peel the onion and cut it into large cubes. Wash and peel the carrot, then grate it coarsely. Sauté the carrot and onion in oil. Add tomato paste at the end. Place the ready sauté in the jar.
- Add the soaked pearl barley to the jar, along with salt, pepper, and bay leaf.
- Pour water into the jar, leaving 2 cm to the top of the lid.
Mushroom Soup in an Autoclave
Ingredients (per 1 half-liter jar):
- Potatoes – 50 g
- Onion – 1 piece
- Carrot – 1 piece
- Mushrooms – 200 g
- Ground black pepper – 1 g
- Salt – 4 g
- Mushroom seasoning – 0.5 teaspoon
- Refined sunflower oil – 1 tablespoon
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Cooking method:
- Cut the pork into cubes and place it at the bottom of the jar.
- Wash and dice the potatoes, then add them as the next layer in the jar.
- Peel the onion and cut it into large cubes. Wash and peel the carrot, then grate it coarsely. Sauté the carrot and onion in oil until ready. Place the ready sauté in the jar.
- Wash the mushrooms, cut them into 8 pieces, and add them to the jar. Also, add salt, pepper, mushroom seasoning, and pour water into the jar, leaving 2 cm to the top of the lid.
Pea Soup in an Autoclave
Ingredients (per 1 half-liter jar):
- Pork – 80 g
- Potatoes – 70 g
- Dried peas – 2 tablespoons
- Onion – 1 piece
- Carrot – 1 piece
- Ground black pepper – 1 g
- Salt – 4 g
- Black peppercorns – 2 pieces
- Refined sunflower oil – 1 tablespoon
- Bay leaf – 1 piece
- Dill, parsley – 10 g
- Green onion – 10 g
Cooking method:
- Peas should be pre-soaked in cold water for 10 hours.
- Cut the pork into cubes and place it at the bottom of the jar.
- Wash and dice the potatoes, then add them as the next layer in the jar.
- Peel the onion and cut it into large cubes. Wash and peel the carrot, then grate it coarsely. Sauté the carrot and onion in oil until ready. Place the ready sauté in the jar.
- Add the soaked peas to the jar, along with salt, pepper, bay leaf, and finely chopped greens.
- Pour water into the jar, leaving 2 cm to the top of the lid.
We recommend adding croutons (cut white bread into cubes, mix with oil and minced garlic, and dry in the oven or on a pan) before consuming the pea soup.
These dishes should be autoclaved for 30 minutes at 110 °C. These recipes are universal and can be easily canned together according to your preferences.
The “Ukrpromtekhnika” company manufactures modern electric, gas, and universal autoclaves, designed by leading industry specialists. All our autoclaves are manufactured following safety standards and using high-quality raw materials with the help of modern technologies.
If you have any questions, you can contact us by phone: (050) 376-60-86, (067) 370-27-22. Our experienced managers will consult you on any topics related to autoclaves and their use.
For consultation, you can contact our specialists at the numbers: (050) 376-60-86 or (067) 370-27-22. You can also write to us at: autoclav24@gmail.com or leave an inquiry on the website, and we will definitely call you back.
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