Fresh cabbage soup for the winter recipes. How to cook delicious cabbage soup for the winter. How to cook green cabbage soup for the winter

Each hostess tries to thoroughly prepare for the winter, making a variety of preparations. And is it known that for the winter you can make a variety of dressings for the first hot dishes? It is not only possible, but also necessary, since such ready-made soup bases will save a lot of time. They will be discussed further.

What vegetables are used

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

and many others.

Use similar preparations from vegetables 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

You need to take for the recipe:

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

You also need to prepare the brine. For him, salt (40 g) and citric acid at the tip of a knife are needed per liter of water. Everything, prescription dressings vegetables, you need to wash thoroughly, chop arbitrarily, sprinkle with salt and tamp in prepared jars. Then start preparing the brine. Dissolve salt in water, boil.

Pour the chopped vegetables with the resulting hot liquid. The vegetable dressing is ready. Seal the jars with lids and send to cold storage... The recipe for this blank can be made individual, instead of the indicated ingredients, add others. In winter, all that remains is to get a soup can and cook your favorite first course.

Soup dressing recipe

It is made from cabbage. Necessary:

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

The first step is to chop vegetables: finely chop cabbage, onions and tomatoes, grate carrots, Bell pepper chop into strips. Combine everything, mix and put on fire, simmer for 15 minutes.

Into the vegetable mixture add all other ingredients except vinegar and continue simmering for 5 minutes. stirring constantly. Add vinegar to the preparation and turn off the heat. Spread the blank for the winter in jars and close with lids.

Another version of the recipe for cabbage cabbage dressing for the winter

Take:

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

The vegetables can now be combined. Add salt, sugar and vegetable oil to them. Put vegetables in a saucepan over the fire and simmer for 35 minutes. Pour vinegar into the workpiece, add all the seasonings required for the recipe and mix. Boil again and put in jars. Cork up, turn over, wrap up. Once the workpiece has cooled down, move it to a cool place. If necessary, take out and use vegetable dressing in winter.

Another version of the recipe for dressing winter cabbage soup

Necessary:

All Soup Vegetables wash well, grind on your own and put on fire. Simmer for 1.5 hours. In 30 min. before the end of cooking, add to the mixture of vegetables tomato paste and all other ingredients required by the recipe.

The recipe for such a dressing can not only be used for cabbage soup, but also used to make other soups. You can even do with it lazy cabbage rolls if rice and minced meat are added to the vegetable mixture.

And here is an arbitrary recipe from vegetables

You need to take the following vegetables: carrots, cabbage, onions. Add your favorite spices to them. The amount of ingredients is optional. Cut vegetables, mix, shift in a large container and put to stew. When ready, spread the hot vegetable mixture into the jars and roll up.

This vegetable preparation can be eaten in winter as a salad. It turns out very tasty.

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

Necessary:

For cooking according to this recipe dressing all fresh herbs must be thoroughly washed, dried and chopped. Then transfer to an enamel bowl. Cover with water, add salt and put on fire. Cook for 5 minutes. then transfer the preparation for the winter to prepared jars and roll up.

Harvesting for the winter for green sorrel cabbage soup

You will need:

• sorrel - 800 g;
• chives - 200 g;
• carrot tops - 20g.;
• water - 200 ml.;
• salt - 5 g.

Prescription dressing wash fresh herbs thoroughly, chop and place in a saucepan. Pour in the required amount of water, add salt and cook for 5 minutes. The vegetable dressing is ready. After that, pour into sterile jars and seal.

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

Calorie content: Not specified
Cooking time: 60 minutes

Fresh cabbage soup for the winter - healthy winter preparations, with which the preparation of the first course is reduced only to cooking broth and potatoes. Boil beef or chicken broth, add finely chopped potatoes, 5 minutes before cooking - cabbage soup for the winter in jars with cabbage without vinegar. For vegetarian cabbage soup, it is enough to boil the potatoes in water, and at the end of cooking add a can of canned vegetables. I also want to show you how easy it is to prepare.
It will take 60 minutes to cook, from the indicated ingredients you will get 4 cans with a capacity of 0.5 liters.

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:

We clean the garlic and chili. We disassemble the head of garlic into cloves. We put the tooth on the board, a wide knife sideways on top. We hit the knife with our palm, 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 on their own.
In heated refined oil, quickly fry the crushed garlic cloves and chili rings.




Chop finely onion, add to chili and garlic. Fry for about 6-7 minutes.




We clean the carrots, rub coarsely. Add to fried onions, cook for 5 minutes.




Cut out the stalk from the tomatoes, cut the pulp into cubes. Place the chopped tomatoes with the fried vegetables.






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




Simmer vegetables for 35 minutes in a covered saucepan. The liquid that forms during stewing will help preserve the vegetables better, so there is no need to do a high heat under the pan.




We take cleanly washed 500 ml jars, heat them in the oven for 10 minutes at 110 degrees or sterilize over steam for 5 minutes.
We pack hot vegetables in jars, seal them so that no air pockets remain.
Close the jars of cabbage soup with boiled lids, sterilize for 15 minutes. Then we screw it tightly, after cooling we put it in a cold cellar for storage.

Cabbage soup is one of the most popular first courses. Previously, cabbage soup was cooked seasonally, in summer - with fresh cabbage, in winter - with sauerkraut. Today the conditions have changed, fresh cabbage can be bought at any time, so the choice of the recipe is a matter of taste. But, despite the abundance of vegetables in winter, it makes sense to prepare cabbage soup for the winter in jars. Firstly, vegetables are cheaper during the ripening season, and secondly, ground vegetables are many times tastier than those sold in supermarkets in winter.

The main component of the harvest is white cabbage. The preparation of this vegetable consists of peeling it from the top sheets and cutting it into thin strips, the same as cutting when cooking regular soup.

• The preparation always includes onions and. The onion will need to be finely chopped, and the carrot will need to be grated.

• Tomatoes are another must-have. Most often, fresh fruits are used, but if they are not on hand, you can use tomato paste.

• The rest of the additives are optional. Bell pepper, celery root, fresh herbs are often added to this preparation.

Interesting facts: cabbage soup is one of the most popular dishes of Russian cuisine. There are several varieties of this dish - gray (from green cabbage leaves), lazy (from coarsely chopped vegetables), prefabricated or rich (with several types of meat), daily allowances (cooked using a very complex technology).

The classic recipe for cabbage soup for the winter in jars with fresh cabbage

The classic recipe for fresh cabbage soup for the winter involves frying some vegetables in oil.

• 3.5 kg of cabbage;
• 2 kg of carrots;
• 1.5 kg of tomatoes;
• 250 ml refined oil;
• 1 kg of onions;
• 100 g Sahara;
• 90 gr. salt;
• 30 ml of vinegar essence (70%);

Peel the onions and carrots, rinse the vegetables. Cut the onion into small cubes or thin half rings. The easiest way to grate carrots is to grate them, but you can also cut them into thin pieces by hand.

Shred cabbage into thin strips. Peel the tomatoes. To remove the skin without loss, it is necessary to scald the tomatoes with boiling water, after making a shallow incision on each fruit. Soak the tomatoes in hot water for one minute, then pour cold water over them. After that, remove the skin, it will peel off very easily. Peeled tomatoes can be chopped into small cubes or chopped in a blender to puree as you like.

• 1 kg of cabbage;
• 500 gr. tomatoes;
• 300 gr. carrots;
• 300 gr. bell pepper;
• 300 gr. onions;
• 60 gr. granulated sugar;
• 30 gr. salt;
• 70 ml of vegetable oil;
• 20 ml vinegar essence (70%).

Let's prepare all the vegetables for cooking cabbage soup. Chop the cabbage into thin strips. Peel the tomatoes. To do this easily and easily, you need to scald the tomatoes with boiling water. Tomatoes can be chopped in a blender or minced, you can just grate or cut into small cubes.

We peel the carrots and onions, free the bell peppers from the stalk and seeds. Cut the onion into thin quarters of rings, grate the carrots, and chop the pepper into small strips.

Pour half of the vegetable oil into a cauldron or thick-walled pan. Fry the onion on it. As soon as the onion becomes translucent, add carrots and bell peppers to it. We continue to fry the vegetables, stirring occasionally. Add cabbage and chopped tomatoes, mix vegetables and simmer them over low heat. The extinguishing will continue for 40 minutes.

Ingredients:

• fresh white cabbage - 1.5 kilograms;
• sweet bell pepper - 600 grams;
• coarse table 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 cleaver.

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

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

Place the assorted vegetables in a convenient heat-resistant container, stir and simmer for about a quarter of an hour over low heat.

Then add butter and add salt and sugar.

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

Prepare the required glass containers. I prefer 0.25 liter cans to use the contents in one go. Wash them with baking soda and sterilize over steam or any other convenient method. Boil the caps for 4-5 minutes. Place the hot vegetable mass in the prepared bowl and screw tightly.

Check the tightness and leave to cool. To prepare aromatic cabbage soup, cook a hearty meat broth with bone, add finely chopped potatoes and lay out the prepared vegetable mixture. Chop the herbs and serve a delicious meal to the table.

Fresh cabbage soup for the winter without bell pepper

For the preparation of aromatic cabbage soup, as a rule, it takes at least two or even three hours. Sometimes you have to make a light soup in order to save precious evening hours for socializing with your family. Although this problem can be solved easily if you make the necessary blanks. It will take you only an hour to preserve the cabbage soup. In winter, after you open the jar with canned vegetable semi-finished products, it is enough to transfer the contents to the boiling broth and bring the delicious hot dish to readiness.

Ingredients:

• white cabbage - 750 grams;
• coarse table 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:

Place the garlic cloves on a cutting board before peeling and press firmly with the back of a knife. The husks are easily removed, and cut into pieces. Free the red, hot chili from the seeds, chop and combine with the chopped garlic mass, which put in the pan. Pour in the oil and quickly fry the hot mixture.

Peel the onion and chop finely. Wash the carrots and peel off a thin layer of the skin with a peeler. Rub with a coarse grater. Add to the fragrant mixture and sauté for 7 minutes.

Wash ripe, firm tomatoes, remove the stalks and cut into small squares. Transfer the tomato slices to a skillet or place the mixture in a steel pot. Fry for 3 minutes.

Divide the cabbage forks into four parts and chop the required amount into even shavings. 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 baking soda and sterilize in the microwave or the traditional way: over steam. Soak metal lids in boiling water for 4-5 minutes. Put the mixture in prepared jars, cover with lids and place in a heat-resistant dish with hot water.

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

Cabbage soup from the top green cabbage leaves for the winter

The most vivid memories from my distant childhood are the holidays with my grandmother in the village. A real Russian oven, warm filling and grandma's green borscht. First, we went to the garden and helped to cut hard cabbage leaves, and then 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 such a dish was cooked for a long time. I have never eaten this in the city. Aromatic broth with a slight sourness, small pieces of meat with a bone, almost boiled potatoes and a lot of dark cabbage. Now such leaves are thrown away, but in vain, because cabbage soup from the upper green leaves of cabbage is so tasty, you try it once, and the taste is remembered for a long time. Regular white cabbage is not suitable here, only green crumbs. Hard, large leaves are cut for him in September, flogged and folded in a convenient container so that they will last for the whole winter.

Ingredients:

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

How to cook:

Trim the hard leaves off the cabbage heads. If it grows in your garden, then it's even easier - cut off from each head of cabbage the lower leaves that do not cover the head and several large ones, only dark green in color, which have already covered the forks with the upper ball.

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

Lightly grind the green chopped mass with your hands and transfer to a prepared container. It can be a keg, an enamel saucepan, or the most common jar. Dissolve sugar and salt in chilled boiled water, pour in cabbage crumbs and stir the mixture.

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

After the salting process is complete, place the container in the refrigerator or in the basement. Replenish the lack of evaporated water periodically. To prepare cabbage soup, take out the required amount of cabbage with a clean spoon and rinse with running water. You need to cook cabbage soup for a long time, at least two hours over very low heat. The brew should languish, as in an oven, then it will turn out to be unusually tasty.