Calorie content:   Not specified
   Time for preparing: 60 min

  Fresh cabbage cabbage for the winter are useful winter preparations, with which the preparation of the first dish comes down only to cooking the broth and potatoes. Cook the beef or chicken broth, add the finely chopped potatoes, 5 minutes before cooking - cabbage soup for the winter in jars of cabbage without vinegar. For vegetarian cabbage soup, it is enough to boil potatoes in water, and at the end of cooking add a can of canned vegetables. I want to show you also such an easy to prepare.
  It will take 60 minutes to prepare, from these ingredients you will get 4 cans with a capacity of 0.5 l.

Ingredients:

- white cabbage - 1.5 kg;
- onions - 350 g;
- carrots - 500 g;
- tomatoes - 500 g;
- garlic - 1 head;
- red chili pepper - 2 pcs.;
- salt - 15 g;
- vegetable oil - 20 ml.

Recipe with photo step by step:

  Peel the garlic and chili. We sort the head of garlic into cloves. We put the clove on the board, with a wide knife on top of it. We hit the knife with the palm of our hand, after which we easily remove the garlic husk.
  Cut off the nose of the chili pepper, knead it with your hands - the seeds spill out themselves.
  In hot refined oil, quickly fry the crushed cloves of garlic and chili rings.




  Finely chop the onions, add to the chili and garlic. Fry for about 6-7 minutes.




  Peel the carrots, rub grossly. Add to the fried onion, cook for 5 minutes.




  Cut the stalk of tomatoes, cut the flesh into cubes. We put chopped tomatoes to fried vegetables.






  Shred white cabbage with very thin strips, add to the rest of the ingredients. Then pour salt without additives. Salt with additives for preservation for the winter is not suitable.




  Stew vegetables for 35 minutes in a closed pan. The liquid that is produced during stewing will help to better preserve vegetables, so you do not need to make a big fire under the pan.




  We take cleanly washed jars with a capacity of 500 ml, heat them in the oven for 10 minutes at a temperature of 110 degrees, or sterilize them over steam for 5 minutes.
  We pack hot vegetables into jars, we seal them so that air pockets do not remain.
Banks with cabbage soup close boiled lids, sterilized for 15 minutes. Then we screw tightly, after cooling, we put it in a cold cellar for storage.

Dressing for cabbage soup for the winter may contain completely different ingredients. In this article we will tell you about how such a preparation should be done with and without cabbage.

Dressing for cabbage soup for the winter: recipes

The easiest way to make soup dressing is to use white cabbage. Observing all the requirements of the recipe, you will get a very tasty and aromatic preparation. Its use will greatly facilitate the process of cooking cabbage soup, especially in winter, when there are no necessary vegetables at hand.

So what components do we need to make a homemade soup dressing? To do this, purchase the following products:

• hot onions - about 0.5 kg;
• fresh white cabbage - 0.5 kg;
• large juicy carrot - 0.5 kg;
• sweet Bulgarian pepper - 0.5 kg;
• fleshy red tomatoes - 0.5 kg;
• refined sunflower oil - approximately 50 ml;
• cold water - about 0.5 l;
• table vinegar - no more than 2-3 large spoons;
• coarse salt coarse - 10 g (add to your liking);
• beet sugar - ½ large spoon;
• bay leaves - 2 pcs.

Component Preparation

How to prepare a dressing for cabbage soup for the winter with cabbage? All vegetables are processed first. Onions are peeled and soaked in cold water to remove all the bitterness. Further, they are cut in half and chopped in half rings.

Sweet Bulgarian pepper is also thoroughly washed, stalks, partitions and seeds are removed, and then chopped with straws 0.5 cm thick.

Rinse the tomatoes well in warm water and cut into small pieces. As for carrots, it is peeled and rubbed on a large grater. Also separately chopped white cabbage (thin stripes).

Plate heat treatment process

Dressing for cabbage soup and borscht for the winter is prepared in a large pan. Onions, onions, sweet Bulgarian pepper and grated carrots are laid out in it alternately. Next, marinade is prepared in a separate bowl. To do this, mix cold drinking water, table salt, beet sugar and bay leaves.

Half of the brine, as well as sunflower oil, is poured into the vegetables and mixed thoroughly. Having covered the pan with a lid, the contents are brought to a boil and cooked for half an hour on low heat.

Over time, white cabbage is added to the vegetables. The remnants of the marinade are also poured into them and everything is mixed in carefully. Covering the dishes with a lid, stew the vegetable mixture for another 30 minutes.

Winter rolling process

Now you know how to prepare a dressing for cabbage soup for the winter. After the vegetable mass is subjected to heat treatment, it is laid out in sterilized jars and then rolled up. If you have containers with screw caps, you can use them. However, before this, glass containers should always be sterilized over steam.

After refueling for cabbage soup for the winter will be laid out in banks, they are turned upside down and covered with a thick blanket. Leaving the vegetable mixture at room temperature for two days, it is cleaned in the pantry or cellar.

Use such a preparation for cooking should only after a few weeks. To do this, open the jar and spread the contents into the meat broth. These ingredients should not be boiled. The soup must be brought to a boil and served with fresh herbs.

We make soup preparations for the winter. Dressing for cabbage soup without cabbage

What to do if you do not have such a product as cabbage? In this case, we recommend that you refuel without using this ingredient. In the process of preparing the soup, it can be added fresh.

So how to make cabbage soup for the winter without cabbage? To do this, we need the following components:

• large carrots - 1 kg;
• fresh aromatic parsley - 150 g;
• ripe meaty tomatoes - 1 kg;
• sweet pepper - 1 kg;
• table vinegar - 2 large spoons;
• celery (stem) - about 75 g;
• medium-sized salt - use as you wish.

We process the main ingredients

Dressing for cabbage soup for the winter with tomato significantly saves not only time, but also the money of cooks. It is no secret to anyone that vegetables are very expensive in winter. Therefore, having bought the necessary products in the fall, you will be able to make delicious cabbage soup in the cold season without any special expenses.

In order for the cabbage seasoning for the winter to turn out to be as tasty and nutritious as possible, all the ingredients must be purchased in the freshest form. It should also be noted that it is necessary to procure such a product in small glass jars.

So, before heat treatment of the ingredients they are prepared in advance. Fresh parsley is washed and finely chopped. Carrots are peeled and rubbed on a large grater. As for sweet pepper, a stem of celery and fleshy tomatoes, they are peeled (tomatoes are first blanched) and chopped into cubes.

Cooking process of vegetables on the stove

As soon as all the ingredients are processed, they are combined in one large bowl, seasoned with salt and mixed well. In this state, the vegetables are kept at room temperature for 25 minutes, and then put on the stove and brought to a boil.

Cooking foods for too long should not be, as in the future they will be sterilized in boiling water. 5 minutes before turning off the stove, table vinegar must be added to the cabbage dressing. He will give the workpiece a special aroma and taste, and will also contribute to its preservation throughout the winter.

After the vegetable mass gives its juice and becomes viscous, it is hot distributed into dry and clean jars. Covering the containers with lids, they are sterilized in a large pan for ¼ hour.

Over time, the cans with the vegetable harvesting are removed and rolled up with boiled lids. After that, they are turned over and covered with a towel. After a day or two, the vegetable dressing is cleaned in the cellar. Use such a product for cooking homemade soup should only after five weeks. During this time, dressing for cabbage for the winter is saturated with the aromas of the components that make up its composition, it will become more tasty and saturated.

It should be especially noted that during the preparation of such a preparation, it is highly recommended not to use dill and onions. This is due to the fact that the mentioned ingredients have quite strong taste and can very easily change the aroma of other vegetables.

To summarize

As you can see, filling for cabbage soup for the winter is easy and simple. Such a workpiece can be used not only for cooking soups, but also served as a snack or salad.

In October, here and there, in our area, a chopper knock is heard: people chop cabbage soup. This is a whole ritual, a certain stage, completing the garden season and starting a new one - a long cold winter.

Green cabbage soup, and still talk about them: gray, pickled or just winter, not everyone loves it. Many have not even heard of such a dish. But if anyone has tried them, they will never forget their taste. I offer you a recipe for harvesting a stash, and subsequently green cabbage from it.

We will need:

Rinse thoroughly.

We stack them and chop them with a chopper or let them pass into the combine. Since I used the combine, this process is shown. At first - in a shredder.

Then grind for a few seconds with a knife.

Add a little white cabbage. Heads of cabbage we take the most friable. They are also with greens, for cabbage soup - that’s it.

Covering light green leaves are also good here. Add them.

When all the leaves are chopped, three carrots on a grater and add it to the chopped green leaves. Add salt there.

During pickling, cabbage soup should be washed with clean hands or pierced with a wooden stick.

After two or three days we take them out to the cold. Cabbage soup is stored in the cellar (in banks or in the same container, where it is fermented, under pressure), in the refrigerator or in the freezer, laid out in bags in portions. It should be noted that when frozen, cabbage soup does not lose its qualities.

It is from such sauerkraut that we will cook tomorrow's cabbage soup.


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Ingredients:

• fresh white cabbage - 1.5 kilograms;
• sweet bell pepper - 600 grams;
• coarse salt - 2 tablespoons;
• onions - 600 grams;
• vinegar 9% - 0.5 cups;
• carrots - 600 grams;
• granulated sugar - ½ cup;
• refined vegetable oil - 100 milliliters;
• red, ripe tomatoes - 600 grams.

How to cook:

Remove the top leaves from the cabbage head. Cut in half and chop with a knife or chopper.

Wash the tomatoes and carrots. Dry the tomatoes and cut into small squares.

Peel and chop the carrots coarsely. Divide the paprika into two halves, cut the seed nest and rinse. Remove excess water and cut into cubes. Peel the onion, rinse with a flowing stream and chop finely.

Assorted vegetables in a convenient heat-resistant container, mix and simmer for about a quarter of an hour over low heat.

Then add oil and add salt and sugar.

Cook for 5-7 minutes, then pour in table vinegar and let the mixture boil.

Prepare the necessary glass containers. I prefer jars with an optimal volume of 0.25 liters to use the contents at a time. Wash them with baking soda and sterilize over steam or in any other convenient way. Boil the caps for 4-5 minutes. Arrange the hot vegetable mass in the prepared dishes and tighten them tightly.

Check for leaks and allow to cool. To prepare aromatic cabbage soup, cook a hearty meat broth with bone, add finely chopped potatoes and lay out the finished vegetable mixture. Cut the greens, and serve a delicious meal to the table.

Fresh cabbage cabbage for the winter without bell pepper

To prepare aromatic cabbage soup, as a rule, you need at least two, or even three hours. Sometimes you have to cook a light soup to save precious evening hours for communication with the family. Although this problem can be solved with ease if you make the necessary workpieces. It will take you only an hour to conserve cabbage soup from fresh cabbage. In winter, after you open the jar of canned vegetable semi-finished products, it is enough to shift the contents into a boiling broth and bring the tasty hot dish to readiness.

Ingredients:

• white cabbage - 750 grams;
• coarse salt - 7 grams;
• onions - 170 grams;
• garlic - ½ head;
• carrots - 250 grams;
• hot chili pepper - 1 pod;
• refined vegetable oil - 10 milliliters;
• tomatoes - 250 grams.

How to cook:

Before cleaning, put the garlic cloves on a cutting board and press the back of the knife with force. The husk is easily removed, and cut into pieces. Red, burning chili, free from seeds, chop and combine with chopped garlic mass, which put in a pan. Pour in oil and quickly fry the hot mixture.

Peel the onion and chop finely. Wash the carrots and peel off a thin layer of peel. Rub with a coarse grater. Attach to the flavor mixture and pass for 7 minutes.

Wash ripe, hard tomatoes, remove the stalks and cut into small squares. Transfer the tomato slices to a pan or place the mass in a steel pan. Sauté for 3 minutes.

Divide the cabbage forks into four parts and chop the required amount in the form of even chips. Combine with vegetables, salt the workpiece and gently mix the ingredients. Cover the container and simmer the vegetable mixture for 35 minutes over moderate heat.

Prepare the required number of cans. The most acceptable option is glass jars with a capacity of 0.5 liters. Wash them with soda and sterilize in the microwave or in the traditional way: above steam. Soak metal lids in boiling water for 4-5 minutes. Put the mass in prepared jars, cover and place in a heat-resistant dish with hot water.

Sterilize for 15 minutes. Roll up hot and leave to cool naturally. Store in a cold place.

Cabbage soup from top green cabbage leaves for winter

The most vivid memories from my distant childhood - a vacation with my grandmother in the village. A real Russian stove, warm mound and grandmother’s green borsch. First we went to the garden and helped cut hard cabbage leaves, and then we lay on the stove for a long time, breathing in the aroma of a delicious brew. All vegetables were laid at the same time and this dish was cooked for a long time. I have never eaten this in the city. Fragrant broth with a slight sourness, small pieces of meat with bone, almost boiled potatoes and a lot of dark cabbage. Now such leaves are thrown away, but in vain, because cabbage soup from the top green leaves of cabbage is so tasty, you will try once, and I remember the taste for a long time. Ordinary white cabbage is not suitable here, only green is crumbly. Solid, large leaves are cut for him in September, chopped and stacked in a convenient container so that it is enough for the whole winter.

Ingredients:

• top, green leaves of cabbage - 1 kilogram;
• coarse salt - 30 grams;
• sugar - 1 teaspoon;
• water - ½ cup.

How to cook:

Cut hard leaves from the cabbage heads. If it grows in your garden, then it’s even easier - cut off from each head the lower leaves that do not cover the heads and some large, only dark green ones that have already managed to cover the forks with the upper ball.

Rinse with running water and brush off water droplets. Next, take 3-4 sheets, stack in a stack on top of one another and with a large, sharp knife, cut them first into strips, then crosswise with rhombuses. Then chop the cabbage into small crumbs. My grandmother used a chop, maybe someone has one.

Lightly grind the green crushed mass with your hands and transfer to the prepared container. It can be a barrel, an enamel pan or the most common can. Dissolve sugar and salt in chilled boiled water, pour in cabbage crumbs and mix the mixture.

Cover with a plate and a lid if using a jar. Soak the workpiece at a temperature of 21-24 degrees for 5 days. Every day with a wooden stick, pierce the mass to the bottom to give carbon dioxide, which is formed as a result of the work of lactic acid bacteria.

After completing the salting process, place the container in the refrigerator or in the basement. Periodically replenish the lack of evaporated water. To prepare cabbage soup, with a clean spoon, select the right amount of cabbage and rinse with running water. You need to cook cabbage soup for a long time, at least two hours on a very slow fire. The brew should languish, as in an oven, then it will turn out to be unusually tasty.

Recently, I talked about how to make a dressing for soup for the winter, and today there will be another recipe - a preparation for cabbage soup with cabbage for the winter. We can say that this is cabbage soup for the winter in the bank, the recipe is very practical and necessary. After all, the situations are different, and it is not always possible to cook cabbage soup with fresh cabbage, and the family needs to be fed a delicious dinner. Here in such cases, and harvesting for cabbage soup for the winter with cabbage will help.

I believe that the more vegetables there are, the more varied they are, the tastier will be the dressing for cabbage soup for the winter. Of course, the main ingredient is white cabbage, there will be more of it in the dressing for cabbage for the winter than anything else. I add carrots, onions, sweet peppers, tomatoes, garlic and greens to cabbage in a dressing for cabbage soup. The total weight of vegetables is 1.7 kilograms. Based on this amount, you can adjust the proportions of vegetables as you see fit. You can take more tomatoes and less pepper, put more carrots and onions, reduce the amount of cabbage, etc.

Harvesting for cabbage soup with cabbage for the winter - a recipe with step by step photos

• White cabbage - 1 kg;
• carrots - 200 g;
• onions - 150 g;
• tomatoes - 200 g;
• sweet bell pepper - 150 g;
• water - 1 cup (250 ml);
• parsley - a large bunch;
• garlic - 5-6 cloves;
• vegetable oil - 4 tbsp. l;
• coarse salt - 1 tbsp. l with a low hill;
• sugar - 1 tbsp. l (flat, without slide);
• table vinegar 9% - 2 tbsp. l;
• bay leaf - 2 pcs.

✎ The total weight of vegetables is 1.7 kg. From this amount you get one liter can of refueling and one 0.7 liter.

Wash vegetables, peel. Slice the onions in half rings. Grate the carrots on a coarse grater. Sweet pepper cut into cubes, tomatoes in large pieces or slices. Cut the garlic into slices.

Prepare the fill. Mix salt, sugar and vinegar. Pour in a glass of hot water, stir and strain through a sieve (if salt is left on the bottom).

Put onions, carrots, peppers, and tomatoes in a deep pan, large pot, or cauldron. Mix, pour in vegetable oil (always refined).

Pour in half the prepared fill. Put a cauldron or pot with vegetables on a not very strong fire, bring to a boil. Cover, turn the fire to a quiet one and simmer the vegetables for 20 minutes, stirring occasionally.

After 20 minutes, the vegetables will become soft, tomatoes will give juice.

While stewing vegetables, chop white cabbage in strips, not very thinly. Add cabbage to vegetables, put garlic and bay leaf. Pour in the remaining fill. Warm up, mix. As soon as the boil begins, reduce the heat, cover the vegetables with a lid and simmer the dressing for soup for another 30 minutes.

Finely chop the parsley or dill, add to the vegetables. Stew for another five minutes. At this time, sterilize the jars and boil the lids.

Put the ready-made cabbage dressing in hot jars, tighten with screw caps or roll up the machine.

Wipe the filled cans with dressing for cabbage, lay on its side or put upside down. Cover with a blanket, blanket or something warm and allow to cool completely. This usually takes a day. Then rearrange the cabbage dressing for cabbage for the winter in the basement, cellar or pantry.

Dressing for cabbage soup with cabbage for the winter is ready! Now you have almost ready cabbage soup in stock - you only need to cook the broth, potatoes and add the contents of the jar.

Preparation for cabbage soup with cabbage for the winter

Dressing for cabbage soup with cabbage for the winter

Why do we need cabbage soup with cabbage for the winter in banks? For quick cooking of the first dish in the cold season. A blank for cabbage soup is also suitable for borsch or hodgepodge. And in winter you only need to add vegetable or meat broth with pieces of meat or poultry. You’ll get a tasty first or second dish and you don’t have to bother with all these vegetables every day. You can add spicy spices or herbs to your recipe. In addition, pick up additional favorite vegetables, for example:

• broccoli or brussels sprouts;
• green pea;
• root celery;
• zucchini or pumpkin. And your harvest will be the most delicious! Try cabbage soup for the winter in banks. This recipe will simplify your daily cooking in the kitchen!

  

  Ingredients

  • White cabbage –1200 g;
  • Carrots - 400;
  • Onions - 250 g;
  • Bulgarian pepper - 250 g;
  • Tomatoes - 500 g;
  • Cilantro or dill greens - 1 bunch;
  • Water - 600 ml;
  • Salt - 2.5 tbsp. l .;
  • Sugar - 1.5 tbsp. l .;
  • Table vinegar 9% - 4 tbsp. l .;
  • Vegetable oil - 7 tbsp. l .;
  • Allspice or black peas - 4-5 pcs. (optional).

  

  How to make dressing for cabbage soup with fresh cabbage for the winter

  From the very beginning we prepare vegetables. Cabbage, carrots, bell peppers and onions need to be peeled and rinsed under cold water. We have to pull out the seeds from the pepper. We use only ripe, dense and juicy fruits. Preparation for cabbage soup will turn out beautiful, if you take multi-colored pepper - a piece of yellow and red. In tomatoes, remove the stalk. We sort the spicy greens (cilantro, parsley, dill or rosemary) and wash in a cup with cool water. Spread out to dry on a kitchen towel.

  Onions are cut in half, and then cut each half into thin half rings. We shift to a pan with a thick bottom.

  

  Dice the bell pepper. You do not need to grind it so that slices are visible in cabbage soup. Send pepper to the onion.

  

  It is better to grate the carrot so that it can cook. But you can also cut it with a knife, only into very thin straws.

  

  Add the carrots to the pan and mix its contents.

  

  Cut the tomatoes into small slices. One tomato in 5-6 parts. Again, you can take multi-colored tomatoes - orange, lemon and red. We shift the tomatoes into the pan.

  

  We add sugar, salt, peas of allspice and black pepper there. We introduce vegetable oil and hot water.

  

  Fresh cabbage for the recipe should be crispy and light. Thick veins are best cut. Selected leaflets finely chopped. You can use special knives for cabbage or an electric shredder. Then we transfer the cabbage straws to the pan. We put on a slow fire the stove and close the lid. Now you should not mix. Vegetables will give a lot of juice. After 5-7 minutes, when the cabbage settles, mix and simmer for 15 minutes on low heat. Mix again. Stew for another 20 minutes. The entire extinguishing process must take place under a closed or almost closed lid. So vegetables will have more vitamins and vegetable juice will not boil until they are ready. Now you can begin to sterilize jars and lids in boiling water or in a hot oven.

  

  Finely chop the greens taken for cooking and spread to the stewed vegetables. Cabbage soup with cabbage for the winter in jars will be more pleasant to taste with spicy herbs. Now try the taste of the workpiece. If you don't have enough salt for your taste, it's time to add it. We also focus on the taste of cabbage readiness. It should be soft, like in a hodgepodge. Then add the vinegar and mix, without interrupting the stew.

  

  After 2-3 minutes, mix the soup for soup again and turn off the fire. Immediately carefully transfer to pre-sterilized jars and immediately cover with sterilized lids. Cork tightly and turn over. Cabbage soup with cabbage for the winter in the jars are prepared!

  Store jars in a cool place with a fixed temperature.

  Dressing for cabbage soup for the winter, with cabbage in jars recipes with photos

  
    And it is your workpiece that will be the most delicious! Try cabbage soup for the winter in banks. This recipe will simplify your daily cooking in the kitchen!

Recipes cooking blanks for cabbage soup for the winter in banks

Each hostess tries to thoroughly prepare for the winter, making a variety of blanks. But is it known that for the winter you can make a variety of dressings for the first hot dishes? Not only possible, but also necessary, since such ready-made bases for soups will save a lot of time. We will discuss them further.

What vegetables are used

For preparations in soups for the winter, you can take your favorite vegetables and roots:

and many others.

Use similar vegetable blanks   possible for a variety of first courses, depending on the vegetables. Having made a universal preparation for the winter, it can be used in the preparation of cabbage soup, soups, borscht and other dishes.

Universal harvesting for the winter with cabbage

Need to take for the recipe:

• celery, parsley (greens) - per kilogram;
• 600 g of salt;
• white cabbage, cauliflower, carrots, sweet pepper pods, half an onion.

It is also necessary to prepare a brine. For it, salt (40 g) and citric acid on the tip of a knife are needed per liter of water. Everything, prescription refills   vegetables, you need to thoroughly wash, chop randomly, sprinkle with salt and ram into prepared jars. Then start cooking brine. Dissolve salt in water, boil.

The resulting hot liquid pour the chopped vegetables. Vegetable dressing is ready. Cork jars with lids and send to a cold place for storage. The recipe for this blank can be made individual, instead of the indicated ingredients, add others. In winter, you just have to get a can for soup and cook your favorite first dish.

Soup dressing recipe

It is made from cabbage. It is necessary:

• one and a half kilograms of cabbage;
• tomatoes, carrots, onions, pods of sweet pepper 600 g each;
• half a glass of granulated sugar;
• as much vinegar;
• salt - 2 large spoons.

First of all, you need to chop the vegetables: cabbage, onions and tomatoes finely chopped, grate the carrots, chop the sweet pepper with straws. Combine, mix and put on the fire to stew for 15 minutes.

Into the vegetable mixture add all other ingredients   except vinegar and continue to simmer for 5 minutes. stirring constantly. Add vinegar to the blank and turn off the heat. Lay out the blank for the winter on the banks and close the lids.

Another variant of the cabbage seasoning recipe for cabbage for the winter

First thinly chop the cabbage for soup. Then the tomatoes are washed and cut into cubes. Onion heads are cleaned, chopped into cubes. Washed and peeled carrots are grated.

Now vegetables can be combined. Add salt, sugar and vegetable oil to them. Put vegetables in a saucepan on a fire and simmer for 35 minutes. Pour vinegar into the workpiece, add all seasonings necessary for the recipe and mix. Boil again and put it in jars. Cork, flip, wrap. Once the workpiece has cooled, move it to a cool place. If necessary, in winter, get vegetable dressing and use it.

Another option for a seasoning for cabbage cabbage soup

All soup vegetables thoroughly wash, chop   on your own and put on fire. Stew for 1.5 hours. In 30 minutes before cooking, add tomato paste and all other components required by prescription in a mixture of vegetables.

The recipe for this dressing can not only be used for cabbage soup, but also used to prepare other soups. You can even make lazy cabbage rolls with it if you add rice and minced meat to the vegetable mixture.

But an arbitrary recipe from vegetables

It is necessary to take the following vegetables: carrots, cabbage, onions. Add your favorite spices to them. Number of ingredients as desired. Cut, mix, shift vegetables   in a large container and put in a stew. After ready to put the hot vegetable mixture in banks and roll up.

Such a vegetable harvest can be eaten as a salad in winter. It turns out very tasty.

How to prepare a blank for green cabbage soup with wild garlic

For cooking according to this recipe   refueling all fresh herbs must be thoroughly washed, dried and chopped. Then shift into enameled dishes. Pour in water, add salt and put on fire. Cook for 5 minutes. then transfer the blank for the winter to prepared cans and roll up.

Harvesting for winter for green sorrel cabbage

Prescription refills required wash fresh greens wellchop and lay in a pan. Pour the required amount of water, add salt and cook for 5 minutes. Vegetable dressing is ready. Then pour into sterile jars and seal.

Blanks for soups for the winter, including cabbage soup are very convenient, useful and practical.

Recipes of blanks in jars for cabbage soup for the winter: with cabbage, green cabbage

Dressing for cabbage soup for the winter: 2 simple recipes

Dressing for cabbage soup is a great option so that a hearty lunch or dinner is always at your table. This is an excellent basis for the first dishes that every housewife should have, because such a dressing will significantly reduce the time for preparing home-made delicious first courses. A recipe is useful not only at home, but also in the country. Believe me, a lot of effort and time will not go to him. Dressing for cabbage soup for the winter prepared according to our recipes is the best option for those who do not like to stand by the stove for a long time.

Please note that unlike beetroot dressing, beets are not included in this harvesting.

Dressing for cabbage for future use

• Fresh tomatoes - 5 pcs. medium size;
• Onions - 5 pcs. medium size;
• Carrots - 5 pcs. medium size;
• Bell pepper - 5-6 pcs.;
• Leaves of white cabbage - 1 kg;
• Parsley - 10 gr;
• Sugar - 45-50 gr;
• Vinegar (not more than 9%) - 50 ml;
• Vegetable oil - 70 ml;
• Salt - 1 tablespoon.

All vegetables must be thoroughly washed and chopped. If the house has a food processor, then this will save a lot of time for this process. We shred the cabbage with straws, and we rub the carrots without fail on a grater coarsely. Cut the onion into rings or half rings (to the taste of the hostess), cut the tomatoes and bell pepper into strips, chop the parsley as much as possible.

All these ingredients are placed in a saucepan, mixed thoroughly and left for 3 hours maximum (no more should be left). During this time, juice should appear.

In this form, put the vegetables on medium heat (do not add water!) And wait until the mixture begins to boil.

After boiling, mix the vegetables with vegetable oil, salt and sugar. Boil, thus, 8 minutes, after which you can add vinegar.

The resulting workpiece must be packaged in prepared warm cans. Roll up right away! After the containers are closed, turn them over and cool at room temperature. We wait for the cans to cool completely, otherwise the product will deteriorate. After that, we clean it in a cool dark place where they wait for winter time. Soup filling is ready!

Dressing for cabbage soup for the winter with cucumbers

If you want to make an original dressing for cabbage for the winter, then in this case we need a little other components.

• white cabbage - 1.5 kg;
• carrots - 600 gr;
• fresh tomatoes - 600 gr;
• onions - 600 gr;
• bulgarian pepper - 600 gr;
• cucumbers - 500 gr;
• 6 percent vinegar - 2 tablespoons;
• vegetable oil - half a glass;
• salt, pepper, bay leaf - to taste.

Wash vegetables, peel and cut into strips. We put all the ingredients listed in a pan and cook over low heat for about 1 hour after boiling. Pack the hot mixture in jars, roll up and let cool at room temperature.

Dressing for cabbage soup for the winter: simple recipes