Cabbage soup with cabbage - harvesting for the winter

8.10.2018 Winter blanks

Cabbage soup with cabbage in jars is a universal preparation for the winter, which will help not only to quickly prepare a hearty first course, but also complement stew, fried meat or just serve as an appetizer.

Fresh seasonal vegetables are the key to the impeccable taste of this workpiece, and a simple recipe will help you spend a minimum of time on cooking and get an excellent result.

We will prepare cabbage soup in small jars, so that later it would be convenient to use the contents at a time.

Ingredients:

cabbage - 500 g;
carrots - 100 g;
onions - 100 g;
tomatoes - 400 g;
salt - 1 tablespoon (without top);
sugar - 2 tbsp;
vegetable oil - 40 ml;
vinegar 9% - 1 tbsp.

How to cook cabbage soup with cabbage for the winter

Choose a tight, tight cabbage. Remove and discard the upper leaves, chop the cabbage itself into thin strips. You can do this with a special grater.

Peel the onion from the husk, rinse and dry, chop in small cubes.

Peel and wash the carrots, dry, grate on a medium or fine grater.

Tomatoes choose ripe, juicy, sweet. If desired, they can be peeled, then unloaded into a bowl of a kitchen blender, chopped at high speeds.

Warm vegetable oil in a pan, shift sliced carrots, cabbage and onions. Stir the vegetables for 15 minutes, so that they are slightly stewed, but not fried. In no case should vegetables be burnt, otherwise the workpiece will have a bad aftertaste. After adding tomato puree to cabbage, mix, add salt and sugar, simmer for 20 minutes under the lid.

After some time, add vinegar to the pan. Stir again and turn off the heat.

Pack cabbage soup in pre-sterilized cans, select a small volume of cans.

Immediately roll up the cans with the lids and put the bottom up, cover with a blanket and leave for a day alone. Rearrange the cooled workpiece to the cellar or pantry.