The most essential preparation for the winter is a vegetable dressing for cabbage soup without cooking.
This tomato, bell pepper, and carrot shchi dressing is a healthy and practical winter preparation for anyone who loves to cook deliciously at home. Let's make this dressing without cooking to preserve all the vitamins and flavors.
In winter, it's not always possible to find fresh vegetables, and they don't taste as aromatic as you'd like. Ripe vegetables always have a rich aroma and flavor, and when you can preserve them in jars for the winter, it's simply wonderful. You can keep them fresh until winter. This simple recipe will help you do it easily. This winter, you'll be able to make the most delicious cabbage soup.
Ingredients:
- tomatoes – 300 g;
- sweet pepper – 300 g;
- carrots – 300 g;
- onions – 200 g;
- parsley – 0.5 bunch;
- coarse table salt – 4 tbsp.
How to prepare cabbage soup dressing for the winter
Wash all the vegetables for the dressing, peel the onion and carrot, and remove the seeds from the pepper. Chop the carrots and onions. Grate the carrots and dice the onions.
Dice firm red tomatoes. Soft tomatoes are not suitable, as they are too juicy. They are best used for juice or other dishes. Red, green, and yellow bell peppers are all suitable. Dice the peppers.
Place all vegetables in a bowl and mix.
Add finely chopped parsley. The herbs will add a fresh aroma and vibrant color to the dish.
Mix the vegetables with salt (2 tablespoons) and pack them as tightly as possible into clean, sterilized jars. Drain off any excess juice. You don't need any liquid in the jar. If you don't drain the vegetables, the pickled vegetables will quickly turn sour. Sprinkle the remaining salt on top of the vegetables to ensure proper storage and prevent fermentation.
Seal the jars with screw-on or nylon lids and refrigerate the dressing. This will keep the vegetables perfectly until winter. While cooking the shchi, it's best not to add salt to the broth, as the dressing already contains salt. After adding the vegetables to the broth, you can taste the shchi and add more salt if needed. Enjoy!
