How to prepare vegetable broth for soup. Cooking universal vegetable broth: a simple recipe. Carrot soup after surgery

Vegetable broth is universal; we use it to prepare soups and main courses (for example, risotto, meat appetizers). If you have time, prepare aromatic and rich fresh broth for every meal. If you don’t have time, I recommend freezing it and cooking a large portion of fresh. Or cook it - you can even use it for the winter.

Vegetable Broth Recipe Ingredients

2 small carrots (about 150 g)
1 celery root (about 250 g)
4 parsley roots (200 g)
1 leek (250 g)
4 onions
250 g wild mushrooms (fresh, frozen or dry but then no more than 40 g)
4 tomatoes
1 tablespoon vegetable oil
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
8 black peppercorns
4 allspice peas
4 dried juniper berries
4 liters of cold purified water

How to make vegetable broth

1 Peel and wash the carrots, celery and parsley roots. Cut the carrots into large pieces, celery into large cubes. Cut the leeks in half lengthwise and wash them as well.

2 Onions, without peeling, cut in half.

3 Prepare the mushrooms: defrost, peel, rinse, chop.

4 Wash the tomatoes, cut into quarters, remove the stems and white cores. Chop coarsely.

5 Heat the oil in a large saucepan. Simmer all ingredients over low heat for 8-10 minutes until they lose some color.

6 Pour in 4 liters of water and bring to a boil.

7 Remove foam with a slotted spoon until it appears.

8 Wash thyme and rosemary and dry with a towel. Add to vegetables along with bay leaf, allspice, black pepper and juniper berries. It is possible - in the form.

9 Cook the broth for 1 hour over medium heat with the lid open. If you cook for less time (30 minutes), the broth will not be as concentrated and will have a milder taste.

10 Pour the broth through a fine sieve into another pan. Throw away the vegetables.

How to clarify vegetable broth?
This is an important point! The vegetable broth may turn out dark brown and opaque, and you will want to make it clearer and lighter in color. To do this, wrap the sieve through which you strain the broth with a thick, damp towel.

There is another way to clarify the broth. To do this, you need to peel the onion, but then the broth will lose not only its brown, but also its beautiful golden hue.

11 The broth can be stored in the refrigerator for up to 3 days. If you fill plastic bags with it, it will last much longer. To do this, pour the prepared vegetable broth into bags using a funnel, close tightly and place in the freezer.

How long to cook vegetable broth?

1-1.5 hours over medium-low heat.

The Secrets to Rich Vegetable Broth

12 If you want to freeze vegetable broth for several months, use 300-400 ml jars with a screw cap. Rinse them with boiling water and let dry. Then fill dry jars with hot broth, close tightly and turn over for 5 minutes, placing on the lid. Keep in mind that the jars must be sterile and your hands should avoid contact with the inside of the jar and lid.

13 Any mixture of vegetables is appropriate for preparing vegetable broth, the recipes for which include dozens of vegetable combinations. The most common: carrots, onions, parsley root and, of course, bay leaf. You just need to remember that there should not be a predominance of one vegetable. If, for example, you use too much cabbage to the detriment of other ingredients, then you risk getting not a vegetable broth, but a cabbage broth, the taste of which is noticeably different from the taste of a broth made from a mixture of cabbage, carrots and celery.

Note . You may want to avoid beets (they will give the broth an intense red color), tomatoes (strong pungent flavor), coriander, etc.

14 Please note that this recipe does not contain salt. If desired, the broth can be salted, in our case about 1 tsp. sea salt (to taste), at the very end, after the broth has already been poured into another pan. But it’s better to add salt after, while preparing the main dish.

Benefits of vegetable broth

Few dishes have as many health benefits as dishes made from carefully prepared vegetables. The vegetable broth, the recipe for which you now know, contains no additives and has a clean, intense taste. It turns out thick, aromatic and is perfectly absorbed by the body.

When vegetables are heat-treated in water, all soluble protein compounds, mineral salts, and vitamins pass into the water.

A 1-cup serving of vegetable broth contains 15 calories. Such a low calorie content allows you to use soups prepared with vegetable broth for weight loss.

A typical serving of vegetable broth provides approximately 3 grams of carbohydrates and 1.2 grams of protein daily. It contains 9% of the recommended daily intake of vitamin A and 2% of calcium and other nutrients.

IMPORTANT! For those who suffer from acute pancreatitis and gastritis, rich, highly concentrated vegetable broth is contraindicated.

P.S. There are several more basic recipes related to the ability to prepare broths. Here are just a couple of master classes with step-by-step photos:

How to make vegetable broth? To make delicious vegetable broth at home, you will need a little time and a few ingredients grown in the garden.

Ingredients:

Water – 2 l,
Carrots – 3 pieces,
Tomato – 1 piece,
Garlic – 3 cloves,
Celery (root) – 90 g,
Celery (stalks) – 2 pieces,
Dill – 1 bunch,
Sage – 1 pinch,
Wine vinegar - 2 large spoons,
Allspice black pepper – 5 peas,
Salt - half a teaspoon.

Preparation:

At the preparatory stage I deal with vegetables and herbs. I wash and clean everything thoroughly. I cook the onion without peeling, I don’t peel the garlic cloves.
I cut the vegetables into medium-sized pieces. I chop the greens finely.
I put the tomato, carrots, celery (stalks and root), onion, and unpeeled garlic into the pan.
I pour water and pour wine vinegar over the vegetables. I turn on the stove. Fire is maximum. I leave it until it boils. Then I reduce the cooking temperature to minimum. I cook, focusing on the readiness of the carrots. Cooking time: at least 40 minutes.
I take the vegetables out of the broth. They gave all the juices to the broth. I strain the broth through multilayer gauze.

Light diet broth is the main part of a cleansing diet, designed for a 2-week period or less (depending on how you feel). A decoction of various vegetables is used as lunch and dinner. The additional ingredient is 1 small spoon of oatmeal or cereal.

Every morning begins with a glass of mineral water or freshly brewed green (herbal) tea without sugar. On a cleansing diet, it is recommended to drink a lot.

Video cooking

What to cook from vegetable broth for pancreatitis?

Pancreatitis is a disease associated with impaired functioning of the pancreas, which is responsible for the proper functioning of the digestive system and the regulation of energy metabolism. Inflammation has two forms: acute and chronic. It manifests itself in the form of weakness and malaise, vomiting, stool disturbances and severe pain, mainly in the upper abdomen.

With pancreatitis, depending on the stage, a person is prohibited from eating fatty and spicy foods, food cooked in vegetable and other oils, and pickles.

Be careful! Before creating a diet, consult your doctor.

If you are ill, you can use a light dietary broth made from fresh vegetables without adding spices and soups prepared with decoction. I'll look at two recipes.

Light potato soup

Ingredients:

Ready broth – 1.5 l,
Tomato – 1 piece,
Potatoes – 4 pieces,
Carrots – 1 piece,
Onion – 1 head,
Vegetable oil – 5 ml,
Sour cream – 1 teaspoon,
Salt, parsley - to taste.

Preparation:

I wash and chop the vegetables. Simmer over low heat with a minimum amount of oil (except potatoes). For taste, I add a tablespoon of broth to the sauteing.
I put the potatoes into the pan with the broth, and after 10-15 minutes I add the vegetable dressing. I stir. I reduce the heat to minimum. Cook until done for 40 minutes.
I serve it on the table, garnished with herbs (I use parsley) and a spoonful of sour cream.

Vegetable soup with zucchini

Ingredients:

Water – 1 l,
Potatoes – 400 g,
Carrots – 150 g,
Leek – 1 head,
Zucchini – 250 g,
Olive oil – 50 g,
Carrot juice – 100 ml.

Preparation:

I wash and peel the potatoes, cut them into large pieces and let them cook.
While the potatoes are cooking, I make the vegetable dressing. I cut the zucchini into slices. I send it to the frying pan. First I fry and brown in olive oil. Add water, reduce heat and simmer until done.
I chop the leeks and chop the carrots. I stew it with zucchini. I pass the sauté on almost cooked potatoes.
Bring to a boil, add salt.
At the very end I pour in the carrot juice and stir.
I serve it with a garnish of fresh chopped herbs.

Vegetable broth soup recipes

Carrot soup after surgery

Another light soup made with vegetable broth, recommended by doctors during the postoperative period.

Ingredients:

Ready vegetable broth – 500 ml,
Large carrots - 2 pieces,
Vegetable oil – 2 teaspoons,
Sour cream – 1 small spoon.
Salt, herbs - to taste.

Preparation:

Wash the carrots thoroughly. I cut into small pieces (thin rings or cubes). I put it in a saucepan.
Pour in vegetable broth. Cook until the carrots are ready. I take it off the stove and let it cool.
I pour the soup into a convenient cup. Add salt and vegetable oil. Beat until smooth, with a consistency close to puree, using a blender (puree attachment).
I serve the dish with herbs and sour cream.

Helpful advice. By analogy, you can prepare pureed pumpkin soup. Best served with dried seeds.

Vegetable soup with broccoli for infants

Ingredients:

Chicken fillet – 150 g,
Broccoli – 50 g,
Zucchini – 50 g,
Green beans – 60 g,
Dill - several sprigs,
We do not add salt.

Preparation:

I wash the chicken fillet thoroughly and cut it into small pieces.
I peel the zucchini, remove the seeds, and cut the broccoli into small florets.
I put the chicken fillet in cold water. I bring it to a boil. I pour out the first broth. I put it back on the stove and cook it over low heat. I remove the foam with a slotted spoon. After 15 minutes I add beans, broccoli and zucchini. I stir. At the end of cooking, I add dill for a pleasant aroma. I close the lid and let the soup sit.
I take a blender and blend the dish until smooth.

Rich meat soups are prohibited for children under 1 year of age. Only clean filtered water and fresh vegetables. Broths made with tender chicken fillet are allowed in limited quantities.
Adding frying in vegetable oil to baby soups (up to 10-12 months) is unacceptable.
Hold off on adding salt to liquid meals to nourish your beloved little miracle until he is 2 years old.
Instant broth cubes and aromatic seasonings and additives of questionable content are prohibited.

Chicken soup with vegetable broth

Ingredients:

Chicken drumstick – 3 pieces,
Bell pepper – 1 piece,
Onion – 1 head,
Carrots – 2 pieces,
Vermicelli – 1 tablespoon,
Green peas - 3 large spoons,
Bay leaf – 1 piece,
Salt, peppercorns, parsley - to taste.

Preparation:

I'm preparing vegetable broth. I throw carrots and onions, black peppercorns and bay leaves into the pan. Vegetables must be cut and peeled. I cook it whole.
After the broth boils, I throw in the bird, previously washed and peeled. I add salt. After 40 minutes the broth will be ready. I strain it.
I take out the ingredients from the broth. I separate the chicken from the bones when it cools down.
I add new chopped carrots (can be grated) and bell peppers, cut into strips, to the broth. I boil it again, throw in the chopped poultry, and add green peas. At the final stage, I pour out the vermicelli. Cook over low heat for at least 5 minutes.
I turn off the soup, let it brew for 10 minutes and serve. I decorate the top with chopped parsley.

Cheese soup

Ingredients:

Vegetable broth – 1.8 l,
Cream cheese – 50 g,
Hard cheese – 150 g,
White bread croutons – 100 g,
Potatoes – 2 pieces.

Preparation:

For soup, I take ready-made broth from carrots and onions with the addition of black pepper and bay leaf. I put it on the stove to warm up.
I'm working on potatoes. I clean and cut into neat medium-sized cubes. I throw it into the boiling broth. I cook for 15 minutes.
I remove the potatoes, put them in a blender and grind them to a viscous consistency. I put the mashed potatoes back into the broth.
When the soup boils again, add cream cheese. I adjust the amount of cheese according to my mood. Mix thoroughly. Cook over low heat until the cheese melts. I take it off the stove and let it brew for 3-4 minutes.
I grind hard cheese on a grater. I put it in a bowl of soup. Additionally, I decorate with croutons and fresh herbs.

Eat for your health!

White asparagus soup with vegetable broth

Ingredients:

Vegetable broth – 1 l,
White asparagus – 400 g,
Onion – 1 piece,
Cream – 100 ml,
Butter – 1 large spoon,
Salt, pepper, paprika and fresh herbs - to taste.

Preparation:

I wash the asparagus, remove the rough edges and dry it with kitchen napkins. I cut into medium sized pieces.
I throw a spoonful of butter into the pan and start melting it over low heat. I peel the onion and cut it into small pieces. I throw the vegetable into the melted butter and fry for 2-3 minutes.
I put the chopped asparagus in a saucepan and pour in some vegetable broth. I reduce the heat from medium to low. I add a little salt and peppercorns. I cook for 30 minutes.
When the asparagus is cooked, I use an immersion blender to give the future soup a creamy consistency.
At the end I pour in the cream. I stir. I leave the soup on low heat for 3-4 minutes. The main thing is not to bring it to active seething and boiling. I pour the dish into plates and garnish with paprika and herbs.

As in other Slavic cuisines, in Belarusian soups are presented in several types: cold and hot. Hot soups - mostly flour, vegetable, vegetable and cereal soups using an acidic base (kvass or whey). pork and lard. Prepare mushroom groats according to our delicious culinary recipe from the national Belarusian cuisine. Products for mushroom groats: 6 - 8 dry white mushrooms, 2 onions, 3 - 4 potatoes, 0.5 carrots, 1 parsley root, 0.5 cups of buckwheat

Very soon the snow will melt and the first greenery will appear. Try to add wild greens to soups, borscht, cabbage soup, and salads. Vegetable soups are prepared with water and clear vegetable decoctions. Vegetable broth becomes much tastier if you add fresh champignons or porcini mushrooms to it. Our cookbook contains many good soup recipes. Prepare mushroom and nettle soup according to our delicious culinary recipe from Russian cuisine. Products for mushroom and nettle soup

You will need: chicken legs - 4 pcs.; fresh mushrooms - 100g; minced chicken - 100g; parsley - 5-6 sprigs; salt - to taste; broth (vegetable or meat) - 1 glass; vegetables for garnish - to taste; oil for frying Wash the chicken legs, make cuts on the inside of the legs, remove the bones and tendons. Lightly beat the resulting fillet on the skin to obtain pieces of the size in which you can wrap the filling. For

Enlarge radish - 100g; sweet pepper - 200g; red oak salad - 1/2 bunch; salt - to taste; for French dressing: olive oil - 1/4 cup; white wine vinegar - 2 tsp; Dijon mustard - 1 tsp; Wash vegetables and salad in cold water. Place lettuce leaves on a towel to remove excess moisture. Thinly slice the radishes. Cut out the core and seeds from the pepper. Cut the pepper into thin long strips.

Enlarge You will need: chicken legs - 4 pcs.; fresh mushrooms - 100g; minced chicken - 100g; parsley - 5-6 sprigs; salt - to taste; broth (vegetable or meat) - 1 glass; vegetables for garnish - to taste; oil for frying Wash the chicken legs, make cuts on the inside of the legs, remove the bones and tendons. Lightly beat the resulting fillet on the skin to obtain pieces of a size that can be wrapped

Fresh porcini mushrooms or champignons 500 g Pickled cucumbers 4 pcs. Onions 2 pcs. Olives 50 g. Capers 50 g. Tomato paste 2 tbsp. l Butter Peel and rinse porcini mushrooms or champignons thoroughly with cold water. Place in a bowl, add hot water, add onion and cook for 45-50 minutes, then strain the broth. Lightly fry the chopped onion in oil (add tomato paste at the end of frying); peel off the skin

Let's prepare a delicious but spicy salad for the holiday table. Our cookbook contains many good recipes for preparing different salads. Prepare a vegetable salad with mushrooms according to our delicious festive culinary recipe for the Easter table. Ingredients for the vegetable salad with mushrooms: 300 g champignons, 300 g celery root, 2 sweet peppers, 50 ml vegetable oil, salt, 50 ml white wine, 50 g lard , 20 ml apple cider vinegar, 5 cloves of garlic, salt. For cooking

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Vegetable broth. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to prepare Vegetable broth at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Vegetable broth. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to prepare vegetable broth, then we suggest you look at our other recipes.

Recipes for children from 6 months of age should be prepared so that they are as light as possible, but at the same time not compromised in nutritional value. After all, the baby’s body is just beginning to get acquainted with such a concept as food, and all the time he lived earlier it was so far away and unfamiliar to him. For the first 6 months, the baby mainly eats only milk, but some mothers may decide to introduce additional liquids to the baby. If a child lives his first half of the year in a country with a hot climate or simply during a season of merciless sun, this is quite advisable. After all, milk is perceived by the child’s body as food, and water can quench his thirst.

More fortified drinks include: vegetable broth . By simmering vegetables over low heat in high-quality clean water, we will transfer all the beneficial compounds and minerals from vegetables into it. And by selecting a certain composition of vegetables, we can also make it preventive.

For me, the undisputed leader is fennel, if only it would grow in our gardens... Unfortunately, finding a fresh tuber is quite difficult and even for us adults, I was lucky enough to do this only a couple of times. The food used is the French vegetable fennel, which has petioles at the base, similar to (and a direct relative of) celery. Seeds can be a substitute; they are sold in any supermarket. If you look in the spice department, you will certainly find it there. Fennel has a sweet taste and a pleasant aroma. In baby food it can help fight colic, which is especially important for the first year of life, when the child’s microflora is formed. It may also be useful for young mothers as a sedative and lactation enhancer. Please note that on the shelves of modern pharmacies granulated fennel teas are sold, for the preparation of which you just need to pour a spoonful of granules with warm water.

Next on the honor chart we can put all the other vegetables: carrots, leeks, zucchini, celery and other roots. All these vegetables will be tasty and healthy for your child. I would avoid cabbage as it can increase flatulence, but some children's nutrition book sources include it in their vegetable broth recipe.

Don’t be afraid of leeks, they are not bitter at all and will not frighten your baby; on the contrary, they will add pleasant sweetness, vitamin C and minerals to the broth. Zucchini and celery are truly healthy foods, and carrots are known for their ability to make our bodies produce vitamin A.

We've talked about the benefits, now let's see how to prepare vegetable broth and put it on the children's menu for the little ones.

Ingredients :

50 grams of vegetables;
100 grams of water.

Preparation:

If it's summer, you're in luck. Select the most seasonal vegetables from trusted sources or from your own garden. Wash them thoroughly and cut into small pieces. For celery, take the greenest middle part of the stalk, and if using the root, peel and dice the pulp. Peel the carrots and zucchini and cut into cubes. If you are making a decoction for the first time, you should start with one vegetable and monitor the child’s reaction to it. If everything went well, do the same with another vegetable, then you can combine several at once. Pour soft baby water over the prepared vegetables, place on the stove and cook over low heat until fully cooked. I usually brought the water to a boil, skimmed off the foam, covered with a lid and reduced the heat to as low as possible. Simmer for about 10-20 minutes and it’s done. Strain the broth through sterile gauze, bring to a boil again and pour into a sterile bottle.

This decoction is also administered to babies who are bottle-fed or breastfed “by the hour.”

When introducing any new product to the children's menu, consult your pediatrician. Looking at the baby, he will always answer whether you should supplement him or give him some product to try before he is 6 months old. And of course, read literature and listen to your maternal intuition, because who else but you is responsible for your little miracle.

The liquid obtained by blanching or cooking vegetables is called vegetable broth or broth. Often housewives, not understanding its benefits, do not pay attention to this decoction. But it’s completely in vain, because just like decoctions of medicinal herbs, this product can offer many useful substances to the body. But in this case, we are not talking about the usual cooking of vegetables, but about preparing a healing mixture that enriches the body with valuable microelements.

Purpose and benefits of vegetable broth

Like fruit and vegetable broth, vegetable broth contains no carbohydrates, fats or proteins. The only components of this liquid are vitamins, minerals and organic acids.

Vegetable broth does not have a high calorie nutritional value, which means that even in large doses it cannot influence weight gain. But drinking it for a while still gives a feeling of fullness (the stomach is filled until all trace elements are broken down).

Vegetable decoction or broth often plays the role of natural, extremely healthy complementary food for infants. Also, its use helps speed up the treatment of pancreatitis.

Universal rules for preparing vegetable broth

There are a number of rules that must be followed when preparing vegetable broth:

Selection of only quality vegetables. The best solution would be to purchase the ingredients for brewing not at the supermarket, but at the market. Or, if possible, you should bring them from your own garden. Perhaps there is no need to remind us about the dangers of nitrates from products mass-grown for sale.
Soaking vegetables. If confidence in the safety of the product is low, chemicals can be extracted by soaking the raw material in water at room temperature for 15–20 minutes.
Slow cooking. Before preparing vitamin slices, it should be filled to the top with water and only in this state should the pan be placed on the fire. Throwing food into boiling water will not work. Cooking should be done moderately, over low heat; valuable microelements should be given enough time to release.
Natural, healthy ingredients. Under no circumstances should the broth be enriched with store-bought, packaged seasonings. To improve the taste, add bay leaves, black or red pepper, basil, and cloves to the liquid. Regarding salt, it is better to give preference to sea salt, and not in large quantities. This ingredient is generally prohibited in decoctions for children.
Timely use of the decoction. The shelf life of the drink, if stored in the refrigerator, is three days. If during this time the vegetable infusions for soups have not been consumed, it is better to prepare a new infusion. Frozen in the form of ice cubes, the decoction will lose some of its beneficial microelements, although in this form it can be stored for up to 4 months.

Another, not mandatory, but quite pleasant rule is that boiled vegetables can be supplemented with your favorite spices and play the role of a dietary dish. Although many of them have been stripped of the most beneficial components, the colon-cleansing fiber and pleasant, natural taste are still left.

Vegetable decoctions - complementary foods for infants

Mothers of infants over 3 months of age often think about adding foods with the required amount of microelements missing in breast milk to their children's diet.

Vegetable decoctions for infants will help saturate the little body. This product will be especially appropriate for children who consume artificial formula instead of mother's milk.

The main task when preparing a vitamin drink is the correct selection of ingredients. Vegetables should be as harmless as possible; white cabbage and all types of legumes (cause bloating), beets (its juice will put a lot of strain on a child’s liver) and tomatoes (contain acids that are difficult for babies’ fragile pancreas to break down) should be immediately excluded from the list.

You can prepare a vegetable decoction for infants using the following safe ingredients:

50 g zucchini;
100 g broccoli;
50 g carrots;
1 small sprig of dill;
water.

Preparation

All vegetables are thoroughly washed under running water. The carrots are peeled first, then they are cut into thin pieces and thrown into an enamel saucepan. The root vegetable is poured with 500 ml of pre-filtered or boiled water and sent to low heat.
While the carrots are cooking, you should start peeling the zucchini. The zucchini is peeled and seeded and cut into small squares. Broccoli is cut in the same way.
When 10 minutes have passed. from the beginning of cooking the carrots, you can throw zucchini, broccoli and a sprig of dill into the pan (the whole sprig is thrown in, so it’s easier to get it out later).
After another 10 minutes. After boiling slowly, the infusion can be strained and set aside to cool.

The baby should be introduced to vegetable decoctions very slowly. During the first month it will be 1 tsp. three times a day, before feeding, then the volume can be increased, gradually increasing to 2 tsp. This decoction will also be very useful for mothers, it will help increase the quality of their breast milk.

A simple vegetable decoction for pancreatitis

The term "pancreatitis" summarizes a group of syndromes and diseases caused by inflammation of the pancreas. Due to the malfunction of this organ, digestive enzymes do not pass into the duodenum, but act directly in the pancreas. During this process, not only the diseased organ itself suffers, but also the entire body as a whole, since a large amount of toxins caused by the inflammatory process are released into the blood.

One of the auxiliary means in this case will be a vegetable decoction recipe, which contains components that cleanse the blood and digestive tract. Due to the light structure of the decoction, it will not overload the pancreas, causing it to secrete a large amount of digestive juices.

To implement this healing drink, you should prepare:

1 small carrot;
100 g turnips;
a small piece of leek;
a third of onions;
1 small parsley root;
1 celery root;
water.

Preparation

Pre-washed and peeled vegetables are cut into small pieces.
The first to go into the pan are carrots, parsley root and turnips. The container is filled with 1 liter of water and moved to low heat.
When the broth begins to boil, you should wait another 10 minutes. and throw all the other ingredients into it. Cook for another 10 minutes. If desired, you can add a little natural seasoning.
After cooling, the broth is filtered and becomes ready for use.