Dressing for borsch with cabbage and beans. Borschchevaya refueling for the winter, or How to cook the "first" for half an hour

01.04.2019 Buffet table

Those hostesses who do not like to spend time in the kitchen for a long time especially respect the borsch gas station for the winter. This preparation includes almost all the ingredients that are necessary for the preparation of a hearty first course. It remains only to boil the broth and put a gas station - that's all, the food is ready.

Borsch seasoning for the winter with beets and carrots

Aromatic, rich borscht, among other first courses, is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of the hands and the kitchen? Of course you can, if you worry about it in advance, making the harvesting of beets and carrots for the winter in banks.

Refueling turns out not only tasty and very bright, but also saves most of the nutrients that these roots are famous for.

Ingredients (for 5 jars of 700 ml):

per kilo of beets and carrots;
as many tomatoes and onions;
320 ml of refined oil;
half a cup of granulated sugar;
55 ml of table vinegar;
75 g spoons of salt;
7 spiced peppercorns;
three bay leaves;
80 ml of water.

Cooking method:

Tomatoes can be chopped with a blender or peeled and cut with a knife.
It is better to grate beets and carrots on a regular grater or use a food processor and a Berner grater, with the help of which vegetables can be cut into thin strips.
Onions can be chopped with a knife, mince, or also use the already marked grater.
Put the carrot and other vegetables in the pan, pour half the oil together with 1/3 of the vinegar and water, set on fire. As soon as the vegetable mass starts to blink, we cover it with a lid and simmer for 15 minutes.
Then put the tomatoes, pour in the remaining water and vinegar, simmer for half an hour. 10 minutes before readiness add lavrushka, salt, sweetener and allspice.
We distribute the finished dressing in cans with the juice, roll it up, wrap it up and leave it in the room until it cools.

With the addition of tomato paste for the winter

If you cook borsch with tomato paste, you can safely make with it a blank for the first meal for the winter.

However, it is important that the tomato paste is of high quality and thick.

Ingredients:

1 kg of beets and carrots;
550 g onions;
a pound of sweet pepper;
420 ml tomato puree;
260 ml of refined oil;
five tablespoons of sweet sand;
three tablespoons of salt;
80 ml of vinegar.

Borschche gas station for the winter with beans - recipe with photos:

In addition, our dressing will contain a minimum set of vegetables for borscht, its composition will include ready-made boiled beans. Agree, it is very convenient and with such a dressing it will be elementary to cook a borscht quickly, even with a limited amount of time. Traditionally, it is necessary to soak the beans overnight so that it gets wet. Take any beans for the preparation of borschevaya refueling for the winter - from the smallest to large beans, sugar or semi-sugar, white or red, which one you prefer. The beans will swell for a night and a half to two times, the water in which it is soaked - be sure to drain. Put the beans in clean, new water on the fire and boil until cooked. Do not digest!

While the beans are boiled in water, it is necessary to prepare the remaining vegetables for refueling - tomatoes, sweet peppers, and beets. Cut tomatoes into halves, cut out all unnecessary, greenish or unripe parts, place near the stem. Scroll in a meat grinder or combine right with the peel and seeds.

Put the twisted tomato flesh in a large saucepan. After boiling, fix the juice boiling time on low heat - 10 minutes.

Cut the peppers, peeled from the seeds and stem, medium-sized pieces.

Peel and grate beets.

When the tomato mass is boiling for 10-15 minutes - we send the sweet pepper, boil with pepper for 5 minutes.

Put the beets to the tomatoes and peppers, stir and boil again - 5 minutes.

Immediately with the beets, you can add butter, sugar and salt to the pan.

While we were preparing the vegetable base, it was time to drain the water from the finished beans. We want to draw your attention to one important point: the beans should not disintegrate, its shell should completely keep the shape, so if you are afraid to overdo it in boiling water, you can boil it to half ready. The beans will continue to be in a hot dressing, then you will use the dressing for cooking borscht and, eventually, the beans will gradually reach the desired degree in the final dish.

Put the boiled beans in the borshchevoy dressing, mix.

Pour vinegar into the mass of the following calculation: for 1 liter of the finished filling - 2 tbsp. vinegar. In our case, it took 8 tbsp to 4 liters of borsch filling. Spoons of 9% vinegar. Boil the borsch oil dressing with vinegar for another 10 minutes.

We put on small jars or liter jars (dry, sterilized), cork with lids.

This dressing for borscht is perfectly stored in a closed room, only open a jar in the refrigerator.

Borsch refueling with beans for the winter is ready!

Some hostesses have adapted to harvest borscht in banks for the winter. This greatly simplifies the preparation of a hot dish - it remains only to boil a delicious rich broth, add potatoes to it and pour the contents of the jar into the pan. Brilliant idea, and most importantly, this soup is not inferior to the usual. How to cook soup for the winter in cans with beans, tells "Popular about health."

Basic principles of cooking borscht for the winter

To make a tasty first dish, you need to take care of its basis - fragrant dressing. It is she who gives borsch a rich color, pleasant sweetness and aroma. What vegetables for this need to use?

1. Beets.
2. Carrots.
3. Bow.
4. Garlic.
5. Pepper.
6. Hot pepper.
7. Cabbage.
8. Tomatoes or tomato paste.

Today we will discuss how to cook borsch with beans for the winter, so we will also include beans in the list of ingredients. Among other things, many housewives put in conservation and other additives, such as zucchini, salted green tomatoes, celery, greens, prunes and various spices - a mixture of peppers, spicy herbs. If you follow their example, you get a very tasty borscht, besides, also useful. What culinary “tools” will the hostess need?

1. The knife.
2. The turk.
3. Garlic press.
4. The board.
5. The stewpan
6. Sterilized jars with lids.

When everything you need is at hand, you can start canning.

Cooking borsch with beans for the winter in jars with pepper

Take 250 grams of coarse beans (it is advisable to choose from sweet varieties), three hundred grams of pepper, onion, carrot. You will also need 2 kg of fresh tomatoes, 500 g of cabbage, sugar - 4 tbsp. l., and salt is half the vinegar - 4 tbsp. L., 100 ml of vegetable oil.

Even in the evening you need to soak the beans, so that they quickly cooked in the morning. Simply rinse them and place in a bowl of cold water. In the morning, pour some water and boil the beans to a soft state. Now let's do some vegetables. Clean cultures, wash. From the pepper, be sure to remove the seeds. Crush the onions, carrots with a knife. Pepper cut into thin strips. Tomatoes should be twisted in a meat grinder, turned into a mush, along with garlic. Cut cabbage thinly so that it looks beautiful in the finished dish.

Pour oil into a stewpan, send carrot-onion mixture there, fry until soft. Add pepper to vegetables, fry for a few more minutes, then pour the whole tomato and simmer for 20 minutes. Now add cabbage, salt, sugar, and if desired, any other spices, for example, pepper mixture or herbs. Cover the future borsch with a lid, let it stew for another 10 minutes. Now it's time to pour in the vinegar and pour the beans into the saucepan. After mixing, appreciate the taste of the billet. If correction is needed, put some more salt or sugar. Cover the pan again. After 5 minutes, you can pour the soup into banks and spin. Having checked that the seaming is done correctly, we leave the cans upside down, carefully wrap them up with something warm. Allow to cool, and only then carry away for storage.

Borsch with beans for the winter with beets

Beetroot love almost all people - it is beautiful, rich red, with a pleasant sweetish taste. Right now you will learn how to harvest it for the winter. So, take the necessary products in the specified amount: beets - 1 kg, onions and carrots - 500 g each, garlic - head, beans - 400 g, tomatoes - 2 kg, white cabbage - 1 kg, hot peppers - 1 pod. It will take another 100 ml of oil, 6 tbsp. l sugar and 2 tbsp. l salt, vinegar - 60 ml.

Soak the beans in cold water overnight. In the morning, boil it to the finished state and, drain the water, leave it on the table for now. Prepare vegetables for processing - wash, clean. Cut onion heads finely. Rub carrots and beets with a coarse perforation grater. Turn garlic, hot pepper and tomatoes into mashed potatoes using a meat grinder. Cabbage, clean from the upper leaves and hang up and chop fine straw.

Pour the oil into a saucepan, begin to fry the onions with carrots. When the vegetables are soft, add beets to them, fry them all together again. Next, pour tomato here, pour salt with sugar, mix. Stew vegetables a quarter of an hour. Then we send cabbage to the pan, simmer another 10 minutes (always under the lid).

Add the beans, and five minutes after boiling again - vinegar. At this stage, you can put any greens to taste - dill for flavor or parsley. If you like, spice up the dish with herbs. Boiling it all together for another 5 minutes, pour the soup over the cans. We twist the blanks, turn them over, leave them in the room, wrapped with a warm blanket. In this form, borsch with beans should cool.

Borsch for the winter with beans cooked in banks is not difficult. He cooks the same way as usual, just there are no potatoes in it. You will not make a mistake if you act in the usual way when cooking borscht. The main thing in canning is to achieve full readiness of the ingredients, to extinguish them well. And another important condition for preserving blanks is pre-sterilization of cans. If you ignore this rule, banks may swell because of microbes that have fallen inside, then all efforts will be in vain. Add everything you like to borscht with beans, adjust sweetness and acidity to your liking, and you will succeed.

Filling for borsch for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. It is also a great help for young hostesses who are just gaining experience.

The recipes are very tasty:

And how much benefit does such a workout bring? This is a real treasure for people who have time worth its weight in gold. I see only pluses:

Soup with this borsch dressing is cooked in a few minutes;
There is no need to soil hands and a table, but in the end the whole kitchen;
Use as a separate dish - even just with bread;
If you refuel today (late summer, early fall), you can save the family budget;
This base perfectly combines and serves to prepare various savory sauces.

Dressing for borsch for the winter of beets - a very tasty recipe

We will need:

beets - 2 kg;
tomato - 1.5 kg;
sweet pepper - 800 gr;
onions - 800 gr;
carrots - 1 kg;
sugar - 0.5 cups;
salt - to taste, 5-3 tbsp. l .;
garlic - 50 g;
vegetable oil - 300 ml;
citric acid - 0.5 tsp;
table vinegar - 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Beets and carrots clean and grate.

But if you have free time, my advice is: cut beets into cubes, and carrot through a meat grinder.

Sweet pepper can take any color. The work with him is simple - remove the footboard and cut into small cubes.

But for chopping the tomato is better to use a blender. In the absence of it, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two units of dishes to save time.

Onions can be fried with pepper until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.

Cooking tomatoes in juice and butter after onions with pepper. Next, mix all the vegetables in a saucepan. Add salt, vinegar and garlic garlic and simmer on low heat for 20 minutes.

3. Winter stocks.

Refill laid out on sterilized banks. They can be of any size. However, I always use small ones. At the rate of one bank for one pan of borscht. We roll them with lids, turn them over and leave them warm for 1-2 days.

A tasty preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter of beets, carrots and tomatoes

For a tasty dressing, take:

beets - 3 kg;
tomatoes - 2.5 kg;
carrots - 2 kg;
onions - about 1 kg;
greens - 3 large bunches;
vegetable oil - 300 ml;
vinegar - 100 ml;
salt - 4 tbsp. l .;
sugar - 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash the beets and peel. Grate and cut into thin bars, I recommend the second option. Vegetable should be stewed in a large saucepan until soft, with vinegar and sugar.

2. Thick carrots rub on a large grater. If you have it small, you can make a cut. We also wash and clean it beforehand.

3. Cut the onion finely, preferably in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir periodically.

4. In working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. In case of its absence, we make a cross-shaped incision at the footboard and throw in hot water for a couple of minutes.

After cooling the vegetable, remove the skin, finely chop. I cook them with a frying pan, but you can also put them out. The main thing is that they become soft, and all the liquid evaporated.

5. Now we add all the prepared vegetables to beets. There you can also pour some water if you see that there is not enough liquid. Put the salt and chopped greens. Simmer it all together for another 15 minutes over low heat.

6. Use sterilized jars and seaming lids. We wrapped in warm blankets for a day.

Still simple, isn't it, but for clarity and consolidation of cooking skills take a look at the video:

We are waiting for the arrival of winter! With the help of a light and very tasty recipe, your soup will compliment the whole family.

On my site fresh recipes of conservation:

In the harsh conditions of winter, often the human body receives very few beneficial vitamins. This is due to the lack of vitamins in fruits that grow in winter. In consequence of which a person has avitaminosis.

He begins to feel frequent headaches, weakness, and various other problems. But in order to prevent this somehow, it is necessary to prepare in advance the cans with the already prepared, fast, very tasty and healthy borscht dressing made according to the traditional recipe.

Would need:

beets - 1 kg;
carrot - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onions - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets, carrots and peel them. Then I cut them.
Cabbage cleaned of excess leaves and cut into strips
I peel the onion from the peel and cut it into rings. Then dice the tomatoes.
Pour water into a large pot and add oil there in advance
cooked vegetables and salt with sugar. Stir until the contents of the pan soften.
After the vegetables are ready, add the vinegar there and continue to simmer another 2-5 minutes.
In sterilized jars lay the contents of the pan.
I put the jars with blanks for blankets or blankets for cooling.

Classical dressing for borsch without vinegar is an ideal recipe for the hostess, who monitors their health and the health of their family.

The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete lack of vinegar, it allows you to save many vitamins.

This recipe for dressing without vinegar is not only useful, but also very tasty, simple and easy. Both the real owner and the newcomer can prepare him.

For the preparation we need:

beets - 1.6 kg;
carrots - 900 gr;
bulgarian pepper - 900 gr;
onions - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l .;
salt - 1.5 tbsp. l .;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat a small amount of water. Then pour over it tomatoes and clean them from the skin. Then grind in a blender or using a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. After that, the carcass dressing 20 minutes.
Peeling carrots. After that, I rub the carrot on a grater and add to our tomatoes in the pan.
Pepper cut into cubes or saber and also add to the pan.
i clean the beets, and then rub them on a grate and fry them in a separate frying pan, then send them to the pan.
Stew still 10 minutes.
I will sterilize the jars, add our gas station there and put them under a blanket or blanket before cooling.

And this is not all blanks, the best below and above links:

Adjika from zucchini

Homemade dressing for winter borsch "Torchin"

I share a recipe for filling for borsch, called “Torchin”, cooking takes about an hour for me from time to time.

We will need:

beets - about 2 kg4
sweet pepper, onions - 0.5 kg, respectively;
garlic - 1 clove;
tomato juice - 500 ml;
vinegar (3% and 9% will do) - about a quarter cup, a little less);
oil (rast.) - 1 cup;
sugar - 0.5 cups;
salt - 3.5 teaspoons (without a hill).

Optionally, you can add carrots - 0.3-0.5 kg (a more classic flavor of the dressing is obtained) and one chili pepper for piquancy.

Cooking:

I clean the washed vegetables (it is possible and after cooking, it will go faster) and cut into rather large pieces.
I twist the cooked ingredients through the meat grinder.
Add tomato juice, vinegar, spices.
Everything should be cooked in about an hour, removed from the fire.

It remains to decompose the flavored "Torchin" in jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the banks cool down (ensure a smooth cooling, so as not to burst), you can try! I'm sure you will take this recipe into service, having prepared it once!

Universal soup dressing for borsch for the winter or any other soup or dish

With this preparation, you can cook absolutely any dish - that's why it is universal. You add beets to it and you have a borsch oil dressing. Add pickles - that's for the pickle batch.

Borschivaya refueling with beans - excellent thing for the winter

In this recipe, in addition to the main ingredients, we have added nutritional and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to cook.

All briefly and on the topic - look a couple of times, and remember everything. And in winter, only chop cabbage and potatoes. Cook the rich broth and launch our products - and the original soup is ready. I took less than 20 minutes to cook this delicious first course.

Each recipe in its own way is tasty and healthy. You can prepare blanks for several recipes at once and then decide which one you like the most. Enjoy your meal!

When salting vegetables and herbs, they retain a lot of vitamins until spring. I have long been harvesting vegetables in this way. It is very convenient in winter: when cooking borscht, soup or other dishes put 1 - 2 tbsp. l fragrant dressing. Just do not forget to salt the dish a little less then.

Ingredients:
   tomatoes - 500 g;
   onion - 500 g;
   carrots - 500 g;
   sweet pepper - 500 g;
   parsley - 300 g;
   salt - 500 g

Cooking:
Carrot rubbed on a coarse grater. Cut onion and pepper into thin strips. Peel the tomatoes and chop them too. Chop the greens. (The recipe indicated more greens than in the photo. Just this time I had a little greenery).
Add salt - 400 g, and mix everything. After 10 minutes, decompose the dressing (the released juice, too) into banks and cover with nylon covers.
The dressing is well kept at room temperature.
With a specified amount of vegetables, 4 cans of 0.5 liters each came out.

Borschivaya refueling.

   2 kg of beets
   250 g onions
   750 g tomato
   250 g sweet pepper
   1 head of garlic
   100 g sugar
   100 g of vinegar 9%
   250 g rast. oils
   30 grams of salt (1 tbsp.)
   dill, parsley (optional)

Tomatoes, peppers and onions cut into cubes (if desired, you can grind in a blender or scroll in a meat grinder - it does not matter). Dried peeled beets three on a large grater.
Put everything (EXCEPT GARLIC !!!) in a saucepan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time.
While everything is stewing, wash and sterilize the jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer another 10 minutes, also stirring occasionally.
EVERYTHING! Spread out on the banks and roll up. Banks until the morning wrapped in heat.
The yield of the finished product from the specified number of vegetables - 2.5 l.

Vegetable dressing with celery

At 2 liters of cans I had about gone:
   12 - 15 medium carrots
   1.5 kg of pepper
   6 large onions
   bunch of dill, parsley
   1/4 celery root, or stalk, or without it
   2 heads of garlic
   coarse salt about 200 g

Grate carrots on a large grater, finely chop peppers, onions, greens, celery with a thin straw, garlic with a thin plastinochka, pour all with salt, mix, let stand 30 minutes (to highlight the juice).
Fold in clean jars with the juice a little tamping close the lids and in the refrigerator, stored very well and lasts for a long time.
When cooking broths, be careful with salt, since the dressing is salty, I do not add salt to the broth, add a dressing to a couple of spoons, and then I’m guided to add salt or not.

Mushroom hodgepodge

10 cans of 0.5 liters:
   1 kg of cabbage
   1 kg of tomatoes,
   1 kg of carrots,
   0.5 kg of onions,
   2 kg of mushrooms boiled in salted water
   0.3 liters of vegetable oil
   3 - 4 bay leaves,
   Pepper bitter and fragrant, salt to taste.

Chop cabbage, carrots three on a coarse grater, cut onions into strips, cut tomatoes into slices. Pass onions and carrots, add cabbage, oil, salt and simmer on low heat for 20-25 minutes.
Then add mushrooms to vegetables, stew until done (10 - 15 minutes).
3 minutes before the readiness, add bay leaf, bitter and allspice. On the banks we lay everything hot and roll it up.

Soup dressing from beet topper

   300 g beet tops
   200g - sorrel
   50 g of dill,
   200 ml of water
   25 grams of salt.

Chop the beet tops, salt and add sorrel, dill, mix, add water and cook for 5 minutes after boiling. Then spread out on the banks, roll up, store in the cold.

Soup dressing

1 kg of onions,
1 kg of sweet pepper (red and yellow),
3 kg of tomatoes,
1 kg of carrots,
0.5 liters of sunflower oil,
0.5 tbsp. salt, greens.

Mince vegetables or grind in a combine, mix with salt, butter and cook on low heat for 30 minutes (after boiling). 10 minutes before the end of cooking add chopped greens. Hot-laid on sterilized cans (preferably 0.5 liters) and roll up.

Preparation for borsch with beans

Borscht dressing with beans, cooked for the winter will provide you with a delicious borscht. This dressing is suitable not only for borscht, it can be eaten like a salad.

5 kg tomato
   1.5 kg of beans
   2.5 kg of beets
   1.5 kg of carrots
   1 kg of onions
   1 kg of bell pepper
   salt to taste (about 5 tbsp. l.)
   400 ml of vegetable oil
   250 ml of vinegar 9%
   greens (parsley, dill)

We twist the tomatoes in a meat grinder, beets and carrots, three on a large grater, onion mode half rings, and pepper - straws. Boil the beans almost to readiness.
Everything we put in a large saucepan, add salt, vegetable oil. Vinegar and herbs - at the end.
Cook 40 minutes - 50, after boiling.
We put the hot dressing in jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

Seasoning persists until the new harvest. It can be used not only in hash, but also in salads.

Horseradish roots - 200 g,
300 g of dill,
350 g fresh cucumbers,
150 grams of salt.

Horseradish three roots on a fine grater, finely dill the dill, rub the cucumbers on a large grater. Add salt to chopped vegetables, mix everything thoroughly. Fill the seasoning in cans, close the capron lids and store in the refrigerator.

Seasoning for pickle with pickled cucumbers

1 kg of pearl barley cook 2 hours. I add by:
1 kg of carrots, onions, tomatoes,
3 - 4 pcs. Bulgarian and hot pepper,
garlic head,
Tomato paste 2 tbsp. l

Cook until vegetables are cooked.
Salt 4 tbsp. l.,
sugar 2 tbsp. lt
Vinegar 9% 2 tbsp. l.,
1 tbsp. sunflower oil.

At the end of cooking pickled cucumbers 1 kg or less.
Cook for another 20 minutes and roll it into the jars.

Seasoning for pickle with fresh cucumbers

Ingredients:
   3 kg FRESH cucumbers
   1 kg of carrots
   1 kg of onions
   0.5 liters of tomato paste
   250 g sugar
   200 ml vegetable oil
   4 tbsp. l salt
   500 g boiled pearl barley
   100 g 9% vinegar

Cucumbers and carrots grate a large grater, onion cut into half rings.
Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, and salt in a saucepan. Boil 40 minutes. After 40 minutes, add boiled pearl barley, and after 5 minutes, add vinegar.
Pour everything into sterile cans and roll up.
When you want soup, boil broth, add potatoes and 10-15 minutes before the end add a jar of pickle. Very tasty and a minimum of hassle. You only have to tinker once you can preserve it!

Rasnikov with tomatoes for the winter

1.5 kg of fresh cucumbers,
1.5 kg tomato,
1 kg of carrots,
1 kg of onions,
2 tbsp. l tomato paste,
2 tbsp. l salt,
2 tbsp. vegetable oil
1 tbsp. barley,
black pepper peas - 6 pcs.
bay leaf - 5 pcs.

Boil 45 minutes, 5 minutes until ready to add 1 tbsp. l vinegar 70%, or 2 tbsp. l 9%.

Dressing with tomato juice and cabbage

If desired, vegetables can be fried.
The acid in the dressing is regulated by the amount of vinegar (for example, I like it more positively).

1 kg tomato,
300 - 500 g of onions,
300 g carrots,
500 g of peeled red bell pepper,
1.5 kg of cabbage
2 tsp. Sahara,
3 - 4 tsp. salt, 2 tsp.
70% vinegar,
if desired - hot pepper.

Chop tomatoes in mashed potatoes - in a blender or in a meat grinder.
Cut cabbage as usual into soup.
Wash and peel the onions, carrots and peppers.
Grind - cut or mince or blender.

Put the pot with tomato juice and other vegetables (except cabbage) on the fire. When the mass boils, remove the foam and pour the cabbage.

Let the mass simmer for 10 to 20 minutes on minimal heat. Often stir, because cabbage sinks to the bottom and can burn.
Pour salt, sugar and vinegar.
Transfer to sterilized jars.