How to freeze soups and stews

This is how fish soup becomes perfect

Does the fish often get dry? With this recipe you avoid it.

How to freeze and thaw meat

The tips you save a hundred bucks on.

How to make good lentil soup

This lentil soup is better than yours. Or?

The tricks that make you a better cook

Here you get to know everything you need. Recipe for chicken power, calf / beef power, game power, fishing power and shellfish power.

Last week I published the first issue in our new column called Kitchen Economics.

I like to buy whole meat, and here I gave tips on how to best freeze and thaw the meat.

Quick and easy dinner

This time we have tips on how to cope with the time constraint better.

As is well known, it is not easy to make full and good dinners every day.

Or, wait a minute. That’s not true. It is not at all as difficult as everyone should have it. It only requires that you use a little clever, and have access to a freezer.

Because you are so up front that you always have a soup or stew in the freezer, it takes you a short time to arrange a homemade meal.

The calm will sink over the dinner table and lay a good foundation for a pleasant evening.

As is well known, this type of food often benefits from a digg of bread next to it. Here you get the recipe for naan bread, focaccia, and a number of other good soup breads, as well as some for coffee and.

Make a lot

Unfortunately, the dinners do not show up in the freezer by themselves. So next time you make a soup or casserole make double, or why not triple, portion.

Below I have picked out twelve Click favorites. Here is a recipe for soups and stews for every taste and occasion.

Fortunately, it is relatively easy to freeze this type of dish. Cool the food in the saucepan and pour into tight containers or freezer bags that you mark with the date and contents.

Thaw them quickly by dipping the bags or containers in warm water until it is easy to get the food into a saucepan. In a few moments, dinner is ready!

Do not taste until freezing

However, be aware that some ingredients may behave a little strangely when frozen.

Boiled potatoes can discolour and get a nasty consistency. Therefore, rather add potatoes in a raw state when you freeze the dinner. Then heat the food until the potatoes are cooked before serving.

A general rule that is worth noting is that you should wait with everything that you would normally add towards the end. Fresh herbs, for example, will easily get a taste during their stay in the freezer.

I would and waited to smooth soups and stews with eggs, mayonnaise or dairy products as these can differ when frozen. If you have the opportunity to run the soup in a blender when you reheat it, you will probably be able to bind it again, but most soups and pots have pieces that in the face of a blender will turn your dinner into baby food.

Apart from this, there should be decent scrubbing. It quickly turns out that you even have plenty of time to make one of these everyday desserts as well. Or you can always resort to the very king of everyday desserts.

Also read:

Five cheap everyday dinners

This is how you make the super-reflective cake

This is how the chicken gets really juicy

Here you can search among 4000 recipes!

Erik Hannemann

The thought of a hot pot smelling of exotic spices makes your teeth run in water. This is just such a pot.

See the full recipe

1 tsp Anise, malt

0.5 tsp Cayenne Pepper

1 teaspoon coriander seeds

1 teaspoon Cumin seeds

750 g Lamb with bones

1 onion

1 tbsp tomato puree

4 pcs Dried apricot

4 Tomatoes

2dl water

2 boxes Chickpeas

1 tbsp Ginger

2 pcs Broth cube

2 cinnamon sticks

1 pc Lemon

Coriander, fresh


Salt and pepper

Peter Berg

Chili con carne is a lovely everyday food that satisfies and warms. It is surprisingly easy to succeed with chili con carne and when you serve with tortilla chips and sour cream, success is guaranteed.

See the full recipe

2 onions

0.5 kg Minced meat

1 tbsp tomato puree

2 pcs Tomato box

5 cloves Garlic

3 pcs Sun-dried tomatoes

3 pcs Carrots

2 boxes of Beans

1 teaspoon Cumin seeds

1 teaspoon coriander seeds

1 pc Chili

1 teaspoon Chili Powder

2 pcs Paprika

4 tbsp Sour cream

Tortilla chips

Alf Børjesson

Lovely French stew with both salty and fresh lamb, pork and beans.

See the full recipe

400 g Lamb, salt

500 g Lam

200 g Lam

500 g Beans

4 tbsp Olive oil

1 clove Garlic

1 box Tomato box

2 tbsp thyme

2 tbsp Merian

1 tsp Pepper

6 dl Beef

1 tsp Salt

Christopher Sjuve

It is not easy to think of a more tasty soup than the one you get when you cook oxtails.

See the full recipe

1 kg Beef

Oil / butter for frying

2 onions

3 cans Tomato

2 bay leaves

1 tsp Anise, malt

1 piece Garlic

2 pcs Carrots

Salt and pepper


Erik Hannemann

600 g Klippfisk

1 kg Onion

1 kg Potatoes

2 pcs Chili

3 cans Tomato

10 pcs Peppercorns

1 piece Garlic

2 bay leaves

20 pcs Olives, black

200 g Paprika

2 dl Olive oil

Erik Hannemann

2 pcs Chicken breast

2 slices Ham, smoked

2 pcs Cheese

Salt and pepper

Butter / oil

This is a curry soup that is best known for being served to Mrs Sophie every little Christmas Eve.

See the full recipe

1 piece Hen

60 g Lentils

3 onions

2 ts Curry

1 l Chicken broth

3 dl Coconut milk

Salt and pepper

Erik Hannemann

Whether you go hunting in the woods or the shop, this recipe is perfect when you want to enjoy a juicy, hot and rich venison stew.

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2 dl Dried mushrooms

2 dl Madeira

1 tablespoon Mustard Powder

600 g Game meat

3 shallots

1 piece of leek

2 pcs Carrots

2 parsley roots

2 stalks Celery stalks

2 slices of Bacon

2 cloves Garlic

1.5 l Game broth

2 tablespoons Rognebærgelé

2 dl Cream

150 g Chèvre

100 g Brown cheese

Salt and pepper

Butter for frying

Erik Hannemann

1 piece Shallots

1 Tomato box

1 tbsp Sugar

1 tbsp apple cider vinegar

1 tbsp Chicken Broth

2 tablespoons whipped cream

1 tbsp Oregano

150 g Minced meat


Oil for brushing

Astrid Hals

1 kg Meat

1 box Chickpeas

2 pcs Eggplant

1.5 tsp Salt

1 tsp Pepper

2 cans Tomatoes

1 tablespoon coriander seeds

0.5 tsp Cumin, seeds

2 tsp Nutmeg, grated

3 tbsp Oil

3 pcs Red chili, finely chopped

2 tbsp Ginger, grated

2 cloves Garlic

1 tsp Vinegar

2 tbsp Parsley

1 tbsp Coriander

Erik Hannemann

Here is the classic in all its glory. Rarely has a bottle of wine tasted so much.

See the full recipe

1 piece Chicken

3 onions

3 pcs Carrots

2 cloves Garlic

2 stalks Celery sticks

3 tbsp Cognac

1 fl White wine

4 slices of Bacon

2 tbsp Mel

2 stalks Thyme

2 bay leaves

150 g Mushroom

10 small onions

Salt and pepper


Erik Hannemann

200 g Lentils

1 onion

1 clove Garlic

1 pc Carrot

10 cm Celery sticks

1 box Tomato


20 cm Chorizo ​​sausage

1 piece Broth cube

This case was first published 06/10 2010, and last updated 27/06 2017


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