Peel the eggplant or soak it in salted water for a couple of minutes to remove any bitterness. Cut the eggplants into large cubes or thick circles, fry in a hot frying pan for 5 minutes on each side. If you cut the circles thin, the seeds from the vegetables may fall out and remain in the pan.
Add eggplant to goulash or stew 10-15 minutes before the dish is ready.

How to fry eggplants with garlic in a frying pan

Products
Eggplant - 1 small
Flour - 2 heaped tablespoons
Garlic - 2 cloves
Salt, pepper - to taste

How to fry eggplants
1. Wash the eggplants.
2. Without peeling, cut the eggplants into 1-centimeter thick sheets.
3. Salt the eggplants and add pepper.
4. Peel and chop the garlic.
5. Cut holes in the eggplant leaves and add garlic.
6. Dip the eggplants in flour.
7. Place the eggplants on a hot, oiled frying pan.
8. Fry over medium heat for 5-7 minutes on each side.

How to fry eggplants in batter

Frying products
Eggplant - 1 large
Chicken eggs - 2 pieces
Cream - 2 tablespoons
Wheat flour - 2 tablespoons
Salt, pepper, garlic, herbs - to taste

How to fry eggplants in batter
Wash the eggplant, peel it, cut it into slices, add salt and pepper. Break the egg whites into a bowl, add flour, salt and pepper, and beat with a whisk. Heat a frying pan, pour oil. Dip each eggplant slice into the batter and place in a hot frying pan. Fry the eggplants in the batter for 7 minutes, then turn over and fry for another 7 minutes.
The finished dish can be sprinkled with cheese and decorated with mayonnaise or sour cream.

How to fry eggplants with tomatoes

What you need to fry eggplants with tomatoes
Eggplants - half a kilo
Tomatoes - 4 medium
Garlic - 3 cloves
Salt, pepper - a quarter teaspoon each
Sunflower oil - 3 tablespoons
Green onions, dill, parsley - 20 grams in total

How to cook fried eggplants with tomatoes
1. Peel the eggplants, cut off the stem, cut into rings 1 centimeter thick.
2. Pour boiling water over the tomatoes, peel them and chop finely.
3. Peel the garlic and grate it on a fine grater.
4. Add eggplant, tomatoes and garlic to a hot frying pan, poured with sunflower oil.
5. Salt, pepper, add herbs.
6. Fry for 15 minutes under the lid, stirring every 5 minutes.

How to fry eggplants for the winter

Products
Eggplants - 2 kilograms
Oil - 3 tablespoons
Salt - 3 tablespoons

Calorie content of eggplant fried with oil
91 kcal/100 grams.

How to fry eggplants for the winter
1. Peel the eggplants, cut into circles, rub with salt and leave for half an hour.
2. Squeeze excess juice from eggplants.
3. Heat a frying pan, pour oil, lay out the eggplants in one layer.
4. Fry for 5-7 minutes on each side until golden brown.
5. Place the eggplants, compacting them, into sterilized jars.
7. Pour the eggplants with oil from frying and, if this oil is not enough, heat a little more oil - the oil should completely cover the eggplants.
8. Close the jars with fried eggplants.
9. You can store fried eggplant at room temperature, in a cool, dry place for about six months.

Meatball soup is a favorite first dish for millions of people. And this is not surprising, it cooks very quickly and always turns out tasty and appetizing.

It can be prepared from any minced meat - meat, chicken or fish. First courses made from mixed minced meat are very tasty. Either different types of minced meat are mixed, or minced chicken is added to the minced meat.

There are many recipes for making meatball soup. It is prepared with various vegetables, such as carrots, potatoes, onions, bell peppers, tomatoes, zucchini, cabbage, green beans. Various pasta, rice, pearl barley, and legumes are also added. Even cabbage soup and borscht are prepared with meatballs, and there are similar recipes on the pages of my blog.

But due to the fact that this soup belongs to the category of those that are quickly prepared, legumes and pearl barley are added less often than vermicelli and rice. But, if you have time, then, based on today's recipes, you can prepare a delicious version with meatballs from red or white beans, or chickpeas. By the way, if you make lentil soup, you can cook it just as quickly as with rice, and the result will be an unusual and very tasty lunch!

A distinctive feature of preparing meatballs is that nothing else is added to the minced meat except onions, salt and pepper, and sometimes eggs. This is their difference from, where rice is added to the minced meat. Meatballs are much smaller in size than meatballs.

We will need:

• minced pork + beef - 400 gr
• onion - 0.5 pcs + 1 pc
• egg - 1 pc.
• semolina - 1 teaspoon
• meat or vegetable broth - 2 l
• carrots - 1 pc.
• potatoes - 2 pcs
• dill - 3 sprigs
• olive oil - for frying
• salt, pepper - to taste
• bay leaf - 1 pc.

Preparation:

1. First of all, let's prepare the meatballs. To do this, peel and finely chop half an onion.

When preparing minced meat, use pork and beef. Adding pork to the beef will make the meatballs more tender and juicy, and the soup will be much tastier.

We grind the minced meat in a meat grinder ourselves or take ready-made ones.

2. Mix the minced meat with onion, egg, salt and pepper. Mix it thoroughly until smooth. Form meatballs, cover them with cling film and put them in the refrigerator.

3. Cut the onion into small cubes and fry it in a small amount of vegetable oil. Fry until browned over medium heat for 5 - 7 minutes.

4. Grate the carrots on a coarse grater, you can use a Korean carrot grater, this will make the soup look more positive. Add it to the fried onion and fry for 2 minutes.

5. Peel the potatoes and cut them into small cubes.

6. Bring the broth to a boil and add potatoes to it. Once it boils, add salt to taste. Cook for 5 minutes.

7. Then add the chilled meatballs, which we take out of the refrigerator. Cook for another 10 minutes. Sprinkle with herbs.

8. Add fried onions with carrots, bay leaf, let it boil and simmer over low heat for another 5 minutes. If desired, you can add ground black pepper.

9. Then remove from heat and let stand with the lid closed for 10 minutes.

10. Serve with chopped herbs. Enjoy eating!

With minced meatballs and vegetables

We will need:

• minced meat - 350 gr
• broth - 1, 5 - 2 liters
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 - 2 pcs
• green beans – 100 gr
• broccoli or cauliflower - 100 g
• olive oil - 2 tbsp. spoons
• parsley - 3 - 4 sprigs
• salt, pepper - to taste

Preparation:

This soup can be prepared not only with individual fresh vegetables, but, for example, in winter, you can also use a frozen vegetable mixture with a similar composition of ingredients.

1. Cut one small onion into small cubes and add it to the minced meat, which should also be salted and peppered. Mix everything thoroughly and form small meatballs. Cover them with cling film and put them in the refrigerator.

2. Cut the remaining onion into small cubes and fry in oil for 5 - 7 minutes over low heat until slightly golden brown.

3. Peel the carrots and grate them using a Korean carrot grater, or cut them into small cubes. Add to the onion and fry everything together for 2 - 3 minutes.

4. Peel the potatoes and cut into small cubes.

5. Bring the broth to a boil and add chilled meatballs to it, which should be removed from the refrigerator. Cook for 5 minutes, then add potatoes and fried vegetables, salt the broth to taste. Cook for another 10 minutes.

The broth can be used for both meat and vegetables. But you can also cook soup in water. Meat and vegetables will saturate the broth with their flavors, and it will turn out not only nourishing and tasty, but also aromatic.

6. Remove the tails from the green beans and, if there are any, the hard vein connecting the two halves. Wash broccoli or cauliflower and beans thoroughly. Add the vegetables to the broth and cook everything together for another 10 minutes.

Potatoes can be replaced with zucchini.

7. Wash the greens, dry, chop and add to the soup. If desired, add pepper and bay leaf to it.

8. Remove from heat and let stand for 10 minutes with the lid closed.

9. Eat with pleasure!

The same soup can be prepared without beans, adding only broccoli.

Rice soup with meatballs and tomato paste

But with meatballs you can cook not only borscht, but also delicious cabbage soup. They are especially good when fresh young cabbage appears.

This recipe can be prepared in a saucepan or in a slow cooker. Before this, we cooked all soups in a saucepan, so let’s cook this recipe in a slow cooker.

We will need:

• minced pork - 300 -350 g
• egg - 1 pc.
• fresh cabbage - 1/4 of a head of cabbage
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2 pcs
• frozen green peas - 3 tbsp. spoons
• flour - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• salt, pepper - to taste
• bay leaf - 1 pc.
• greens - for serving

Preparation:

1. Add egg, salt and pepper to the minced pork and mix everything thoroughly until smooth. Form the minced meat into meatballs and roll them in flour.

2. Pour oil into the multicooker bowl, turn on the “Fry” mode and fry the meatballs for 5 - 7 minutes.

3. Peel the vegetables. Cut the onion into small cubes, the carrots into medium cubes, and the potatoes into large cubes.

4. Add onions and carrots to the meatballs and simmer for 5 minutes.

5. Then add potatoes and green peas, salt and pepper. Pour in 1.5 liters of hot water.

6. Close the lid. Set the “Extinguishing” mode for 1 hour.

7. 10 minutes before the end of cooking, add chopped cabbage and bay leaf. If desired, add salt and pepper to taste.

8. Serve with chopped herbs. Eat with pleasure.

As you can see, there are different recipes presented today. Thanks to them, you can prepare even more different options for delicious meatball soup. So potatoes can be replaced with zucchini or zucchini. During the vegetable season, you can actively add bell peppers, fresh tomatoes, green peas or green beans.

If we want to get a more satisfying soup, then we can add rice or noodles to it ourselves, even if the recipe does not provide for this.

You can prepare a spicy soup by adding more pepper, both ground black and red pepper. Various spices will add piquancy, such as basil, oregano, thyme, or other favorite spices.

So you can experiment endlessly with ingredients and spices. Fortunately, chicken, fish or minced meat allow this. They are easily combined with a wide variety of products. This means you can come up with recipes on the go, and cook from the products that are available.

So one of the options I have already shared on the pages of my blog. I also came up with it on the fly from what I had. And it turned out very tasty!

I hope that you liked the recipes presented today, and you can choose one or several of them to suit your taste, and use them to prepare a delicious soup with meatballs.

If you have your own delicious recipes, share them in the comments so that everyone can cook them. It’s great when people cook deliciously and eat deliciously.

And if you liked today’s article, share it on social networks. This way you will rate today's recipes.

And who has already prepared a delicious meatball soup for their family for lunch, I want to say...

Bon appetit!

Indian elixir of immortality

In the morning, place chopped cloves of 2 heads of garlic in an enamel pan
small. Pour 1 liter. milk, bring to a boil and cook over medium heat for 5-7 minutes,
then remove from heat, leave for an hour in a warm place, then divide into 4 servings and eat in
throughout the day. Take 5 days, repeat every 3 months. (the pungency of the garlic is removed
milk). In India, this recipe is called the elixir of immortality.

Chinese tincture "Long life"

Pour chopped garlic up to the neck into a half-liter bottle, pour two glasses
vodka and place in a cool, dark place for 15 days. Add 1 tsp daily at lunch.
l. tinctures in food.

Slavic drink "Zdravushka"

Grind rose hips and rowan in a 1:1 ratio in a coffee grinder. Brew the mixture for 1 hour at a time.
l. per glass of boiling water, leave in a warm place for 10 minutes and drink as tea 2 times a day.

Swedish rejuvenating drink "Viking"

Mix a teaspoon of dried rose hips, nettle herb and knotweed, pour
a glass of boiling water and leave for 3 hours. Drink in the morning instead of tea.

Italian drink of vigor and longevity

2 tbsp. l mint pour 1 l boiling water, leave for 5 minutes, strain. Add juice of 1/2 lemon and 1 tbsp. l.
honey Take 1 glass at night from February to April and from October to December.
Polish cocktails of youth:

"Pani Valevskaya"

Mix 1 tbsp. l. dried black currant leaves, oregano, 3 tbsp. l blackberry leaves and
bonemen. 1 tbsp. l. pour 2 cups of boiling water over the mixture, leave in a thermos for 20 minutes, strain and
drink 1/2 glass after meals..
2nd cocktail:

Mix 2 tsp. blueberry leaves, string grass, St. John's wort, stone fruit leaves, 3 tsp. fruits
rose hips, 1 tsp. thyme. Brew 1 tsp. mix into a glass of boiling water and drink as tea.

Recipe for longevity: licorice root or licorice infusion.

Pour a tablespoon of powder into a glass of boiling water, leave for 2 hours, drink warmed up.
tablespoon 3-5 times before meals. An excellent remedy for loss of strength and apathy. For herpes on
lips, purulent pimples: soak a piece of paper napkin in lotion and leave for 3-4 minutes
Apply to the painful area.
Apply lotions 4-5 times a day until the inflammation goes away. Store the lotion in
refrigerator.

Elixirs of vigor

When the body is exhausted, it is useful to use the recommended folk remedies
medicine general strengthening recipes:

Mix 500 g chopped walnuts with 300 g honey, 100 g aloe juice, 50 g powder
from the roots of parsnip. Store in a dark place. Take 1 tbsp. spoon 3
once a day 30 minutes before meals.
Grind the washed black currants and pour honey in a ratio of 1:1,
stir well. Store in a cool, dark place. Take 1 tbsp. spoon in
day 3 minutes before meals, washed down with a decoction of the rhizomes of Radiola rosea.
Instead of water, it is recommended to drink oat decoction - 2 tbsp. spoons of oat grains pour 0.6 l
water, cook over low heat in a sealed container for 30 minutes, cool, strain, add
1 lemon, crushed with peel but no seeds.

Eastern elixir of youth

100 ml. lemon juice.
200 g honey.
50 ml. olive oil.
Mix all ingredients and take one teaspoon on an empty stomach.
In addition to the fact that by using this product you will look younger before your eyes (your complexion will improve,
your eyes will shine, your skin will smooth out), you will get rid of constipation (if you suffer from it) and
you will never know what sclerosis is.

Elixir of Youth-1
This remedy perfectly cures shortness of breath, rejuvenates, and cleanses the blood. Especially useful
its use for overweight, middle-aged people.

Crush 400g of garlic, squeeze the juice from 4 lemons, pour into a wide-necked jar. Juice and
Mix the crushed garlic, close the jar with a light linen cloth and set for 24
day in a dark place. Shake when taking. Take 1 tsp once a day before bedtime.
mixture in half a glass of water. After 10-12 days you will feel a lack of fatigue, you will get better
deep sleep.

Elixir of Youth-2
The proposed elixir of youth will help cleanse blood vessels and also relieve shortness of breath.
To prepare it you will need 1 liter of May honey, the juice of 10 lemons and 10 heads of garlic.

Grind all ingredients well and leave for a week in a closed jar. Take 1 hour.
l. in the morning on an empty stomach, without missing a single day. The medicine should last for 2 months.

Elixir-3
The effect is amazing: vision noticeably improves, skin becomes smooth, gray hair disappears,
hair becomes thicker and darker. And this is the remedy.
Compound:
- 200 g of flaxseed oil (sold in a pharmacy),
- 4 lemons,
- 3 small heads of garlic,
- 1 kg of honey.
Preparation:
Grind peeled garlic cloves, 2 peeled lemons, 2 peeled lemons in a meat grinder.
Mix all declared products, transfer to a glass jar with a lid and store in
refrigerator.
Application:
Take one tablespoon (wooden) half an hour before meals. Preferably 3 times a day,
but you can do it once (it’s better than not at all).

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Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients

• cabbage - 1 fork per 2 kg
• garlic - 4 cloves
• carrots - 1 pc.

• water - 1 liter
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
• salt - 2 tbsp. spoons
• cloves - 5 pcs.
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs
• peppercorns - 10 pcs

Preparation

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Grind the carrots on a grater.

Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, stir and let stand until it cools.

Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.

Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 1 piece (medium)
• carrots - 2 pcs (medium)
• cucumber - 1 piece (medium)

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 1 tbsp. heaped spoon
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients

• cabbage - 1 fork (2 kg)
• beets - 1 piece (large)
• red capsicum - 1 pc (or 1 tbsp ground red)
• carrots - 1 piece (medium)
• garlic - 7-8 cloves

• water - 1 liter
• sugar - 1 glass
• salt - 2 tbsp. spoons
• bay leaf - 3-4 pcs
• apple cider vinegar - 1 glass
• vegetable oil -0.5 cups
• peppercorns - 6-8 pieces

Preparation

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices.

Peel the pepper from seeds and cut into strips.

Place all the ingredients in the pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

• cabbage – 1 fork (2 kg)
• bell pepper - 1 piece
• carrots - 1 pc.
• garlic – 4-5 cloves
• ginger - 70 gr

For the marinade:

• water - 1.5 liters
• sugar - 5 tbsp. spoons
• salt -3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• bay leaf - 3 pcs
• ground black pepper - 0.5 teaspoon
• apple cider vinegar - 150 ml

Preparation

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients

• cabbage - (a head of cabbage weighing approximately 1 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Preparation

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.

Pass the garlic through a crusher.

Cut the carrots and bell pepper into thin strips.

Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.

Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!

Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 3-4 pcs
• carrots - 3-4 pcs (medium)
• garlic - 1 head
• sweet and sour apples - 3-4 pcs.
• hot pepper - 1 pod

For the marinade:

• water -2 liters
• sugar - 1 glass
• salt -4 tbsp. spoons
• apple cider vinegar 6% - 3/4 cup
• allspice -5-6 pieces
• peppercorns - 15 pieces
• bay leaf - 3-4 pcs
• cloves -5-6 pieces

Preparation

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• 1 large beet, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Preparation

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!

There are so many recipes that you just need to try at least once!

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