Cabbage soup – a winter preparation
Cabbage soup in jars is a versatile winter preparation that not only helps you quickly prepare a hearty first course, but also complements a stew, roast meat, or simply serves as an appetizer.
Fresh seasonal vegetables are the key to this dish's impeccable flavor, and the simple recipe means minimal preparation time and excellent results.
We will prepare the cabbage soup in small jars so that it will be convenient to use the contents in one go.
Ingredients:
- cabbage – 500 g;
- carrots – 100 g;
- onions – 100 g;
- tomatoes – 400 g;
- salt – 1 tbsp (no top);
- sugar – 2 tbsp;
- vegetable oil – 40 ml;
- vinegar 9% - 1 tbsp.
How to make cabbage soup for the winter
Select firm, dense cabbage. Remove and discard the outer leaves, then shred the cabbage into thin strips. You can do this using a grater.
Peel the onion, rinse and dry, chop into small cubes.
Peel and wash the carrots, dry them, and grate them on a medium or fine grater.
Choose ripe, juicy, and sweet tomatoes. If desired, peel them, then place them in a blender and puree at high speed.
Heat vegetable oil in a frying pan, then add the chopped carrots, cabbage, and onion. Saute the vegetables for 15 minutes, until they're lightly browned but not browned. Be careful not to let them burn, as this will give the dish an off-flavor. Then add the tomato puree, stir, season with salt and sugar, and simmer, covered, for 20 minutes.
After a while, add vinegar to the pan. Stir again and turn off the heat.
Divide the cabbage soup into pre-sterilized jars, choosing small jars.
Immediately roll up the jars with lids and place them upside down, cover with a blanket, and leave undisturbed for 24 hours. Once cooled, transfer the jars to a cellar or pantry.
Bon appetit!
