Cabbage soup (red and gray): ways to preserve for the winter

The workpiece is useful when there is especially no time to stand at the stove. It is enough to cook the broth on meat or poultry (or just boil water), add potatoes and the contents of a prudently rolled can. Everything, after 15-20 minutes the fragrant first is ready.

Ingredients

Sour taste is the main gastronomic characteristic of cabbage soup. The ingredient through which this effect is achieved is cabbage. For winter harvesting traditionally used fresh white. When choosing a product should be guided by three tips.

1. Leaves. Must be dense and elastic, without spots, cracks and dark points. If at the base they are too thick, the vegetable has accumulated a lot of nitrates.
2. Ripeness. The head should not be deformed during compression. If this happened, then the cabbage is not ripe and does not have sufficient juiciness and crunchiness.
3. Weight. The optimum weight is at least 1 kg.

The composition of the spin introduced carrots and onions. To enhance the taste and aroma add tomatoes, bell pepper, cereals, as well as garlic, herbs, laurel, pepper and other spices.

The preservatives are a bite (usually 9%) and refined (odorless) vegetable oil, salt and sugar.

Cooking Tips

To make the dish with a twist, it is prepared by adding both white and red cabbage. They are taken in equal proportions or there should be a little more white milk. Here are two more tips from the hostesses “with experience”.

1. Sterilization. Banks in which the workpiece will be laid out must first be sterilized. Covers - pour boiling water or boil for five to ten minutes.
2. Acceleration. To make the process less time-consuming, it is recommended to use a special cabbage grater or shredder or a food processor.

4 recipes

All vegetables must be washed and dried before preservation. Process the main ingredients as follows:

• cabbage - chop with a narrow straw;
• carrot - peel and grind on a coarse grater;
• bow - peel, cut into half rings, feathers or small cubes.

Traditional

Features. The number of spices and herbs can be changed at your discretion. However, vinegar and oil should be taken as much as specified in the recipe, otherwise the workpiece will quickly deteriorate. Store preservation in a cool place.

Components:

• cabbage - 1 kg;
• carrots and onions - 0.5 kg each;
• fresh tomatoes - 300 g;
• vinegar and oil - 50 ml each;
• water - 100 ml;
• parsley and dill greens - in a bunch;
• allspice - eight to ten peas;
• sugar - one and a half tablespoons;
• salt - a tablespoon.

Process

1. Dice tomatoes, mix with chopped onions, cabbage and carrots.
2. Add water.
3. Boil, add butter, sugar, salt and pepper.
4. Withstand low heat for ten minutes.
5. Remove from the stove, pour vinegar.
6. Distribute the hot billet on the banks, roll up.

With bell pepper

Features. This recipe is especially popular in the southern regions of Russia.To make the workpiece bright and beautiful, it is better to take peppers of different colors. To improve the taste and enhance color, you can add a glass of tomato sauce or tomato paste, diluted with water to the consistency of ketchup. The ingredient is mixed with cabbage along with vegetable frying.

Components:

• cabbage - 1 kg;
• tomatoes - 0.5 kg;
• onions, bell peppers, carrots - 300 g each;
• oil - 70 ml;
• sugar - three tablespoons;
• salt - one and a half tablespoons;
• 70% vinegar - a tablespoon.

Process

1. Heat 2/3 of the oil volume in a frying pan, sauté the onion until translucent.
2. Add carrots, cover, reduce heat to low. Stew, stirring, for seven minutes.
3. Peel the tomatoes and chop them into cubes. Pepper to get rid of seeds and grind straws.
4. Add vegetables to the pan to the onion-carrot fry. Strain under the lid for another five minutes.
5. Pour the remaining oil into a clean pan and immerse chopped cabbage in a bowl. Stir in hot vegetable mass.
6. Introduce sugar and salt, boil and cook for five minutes. One to two minutes until ready to pour vinegar.
7. Arrange the thick mass in banks. Pour the remaining juice in the pan evenly over the containers.

No vinegar

Features. Preparations with vinegar are contraindicated for people suffering from diseases of the digestive system. Cabbage soup can be closed without this component, but to increase the shelf life of preservation, prolonged stewing of vegetables and sterilization of cans filled with blanks will be required.

Components:

• cabbage - 1.5 kg;
• tomatoes and carrots - 0.5 kg each;
• onions - 350 g;
• garlic - one head;
• hot red pepper - one pod;
• oil - 20 ml;
• salt - 15 g.

Process

1. Chop the garlic with a press. Pepper free from seeds and chop rings. Fry together in oil for two to three minutes.
2. Stir in chopped onions, fry for another five to seven minutes.
3. Introduce shredded carrots, continue frying for another five minutes.
4. Add diced tomatoes, fry for a minute.
5. Stir in chopped cabbage, salt. Close the lid. Simmer for 35 minutes over low heat, stirring occasionally.
6. Pack the hot workpiece on the banks, sterilize, roll up.

Gray cabbage soup

Features. This recipe uses the top, green leaves of white cabbage. Usually they are not eaten due to stiffness. But for the soup finely chopped with a chop (a special semicircular knife), so this piece is also called crumble.

Components:

• green leaves of white cabbage - 5 kg;
• water - 5 l;
• rye flour and salt - 100 g each.

Process

1. Cut thick veins from cabbage leaves and chop them into crumbs using a chop. (You can use a food processor: chop the ingredient, and then chop it with a knife attachment).
2. Put in an enameled barrel or wooden tub. (Pre-wash the vessel with soda and scald with boiling water).
3. Mix with flour and salt, pour boiling water.
4. Cover with gauze, wrap in a warm blanket and leave overnight.
5. The next day, remove the blanket and leave the gauze to protect the workpiece from dust and dirt.
6. Leave to roam for five days, piercing the mass with a wooden stick every day to release gases.
7. Keep track of the foam that has formed on the surface of the workpiece. As soon as it disappears, the cabbage is ready.
8. Put a wooden board on top, set the oppression, scoop out the brine.
9. Pack up the banks. Put in the cellar or refrigerator for storage. Either unpack in packages and freeze. Do not roll up.

How to use

Canned dressing is good with boiled potatoes, meat and chicken dishes.You can even just spread on bread. Cooking the soup is carried out in three stages.

1. Bouillon. Pour 300-400 g of meat on the bone with water. Boil for five to seven minutes, drain the water. Rinse the meat and pour 4-5 liters of clean water. Boil, cook for at least two hours. Five minutes before graduation, add salt, peppercorns, fragrant herbs and roots, and laurel to taste. Get spices from the dish. Remove the meat, cut into strips or cubes and reinsert it into the broth.
2. Potato. Chop three or four tubers into large cubes, lower them into a pan, cook until tender for 15-20 minutes.
3. Gas station. Add 300-400 g canned cabbage to the soup. Cook for five to seven minutes. Turn off the heat, cover the pan with a lid and leave for ten minutes.

Experienced housewives assure that cabbage soup on meat broth becomes tastier a day after cooking. Soup can be served with sour cream and fresh herbs.

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