Preparation for cabbage soup for the winter without cabbage. Recipes for preparing preparations for cabbage soup for the winter in jars

Spinach and celery soup dressing will come in handy in the winter. Having ready-made chicken or beef broth in the refrigerator, all you need to prepare a delicious soup is boil a few potatoes in it and add a jar of green cabbage soup, prepared for future use, all that remains is to season with sour cream and serve. Garden greens that ripen in the first half of summer are an excellent basis for winter preparations.

Cooking time: 45 minutes Quantity: 0.6 l

Ingredients for Spinach and Celery Soup Dressing:

200 g fresh spinach; 300 g stalk celery; 180 g onions; green chili pepper; red chili pepper; 40 ml odorless olive oil; 15 g salt. A method for preparing green cabbage soup for the winter.

Almost all soups begin by frying onions, ours is no exception. So, in a wide cast-iron frying pan, practice has shown that this cookware works best, heat odorless olive oil until a slight smoke appears. Throw in onions cut into large rings and add salt to release the juice. You can immediately add all the salt required for the recipe. As soon as the onion becomes soft, add celery stalks, chopped into pieces 5-6 millimeters thick. Cook vegetables over medium heat for 15 minutes. Be sure to mix the vegetables so that the onions do not burn; in the soup dressing, all ingredients must be cooked equally.

Remove seeds from green and red chili peppers, cut into thin strips and add to the pan.

Now it's the turn of fresh spinach. To avoid getting sand and soil, which often end up in the folds of greenery, soak it in cold water, rinse it under the tap and cut off any tough stems. Young spinach can be chopped along with the stems, while later spinach can be chopped using only the leaves.

Cut the greens into strips 0.5 centimeters wide, add to the rest of the ingredients, cook over medium heat for 5-6 minutes. Ready-made vegetables will decrease quite significantly in volume, especially spinach - a very small portion remains from a large bunch.

We prepare clean and dry jars, lay out the hot soup dressing. Cover the filled jars with clean lids. Place a linen towel in the dish for sterilization and pour water heated to 50 degrees. We place the jars so that the water reaches approximately the hangers. Slowly heat the water to a temperature of 90 degrees, sterilize for 12 minutes.

Immediately seal the pasteurized dressing tightly, cover with a thick blanket and leave to cool at room temperature.

Store cabbage soup in a cool, dry place. Storage temperature is from +3 to +7 degrees Celsius, the preparations retain their taste and color for several months.

Our truly Russian recipe. It has an amazing longevity, more than a thousand years... It does not become boring, it does not bore you with its taste or appearance. Traditionally served with black rye bread. There are “rich” or “empty”, “per diem” allowances. Have you already guessed? Another hint - if the dish is being prepared in its entirety, there should be six main ingredients. The most important of them is cabbage. And it languished in a Russian oven for almost a day. Well, of course, we are talking about cabbage soup. This soup has a unique taste and aroma - you will lick your fingers. And the thickness is such that a spoon would stand, or vice versa - liquid. Not for everyone. There are no indifferent eaters, there is an incorrectly prepared hot dish.

Cabbage soup for the winter in jars: recipe with cabbage and tomato paste

Today I bring to your attention a step-by-step recipe with photos that is delicious, healthy, and practical in every sense of the word. Let's prepare cabbage soup with cabbage and tomato paste in jars for the winter. How convenient it will be to uncork a jar and cook delicious homemade cabbage soup in 30 minutes. This is especially true for those housewives who work and do not always have time to prepare the first dish for the family. Hot soup will always feed the whole family. But what to do when there is no time to shred cabbage, peel and cut the vegetables that are needed for it. In such cases, a jar of cabbage soup helps out, which can be uncorked any day of the week. All you have to do is cook the meat broth (chicken makes it the fastest) and chop the potatoes. You will find everything else in the jar: cabbage, carrots, tomatoes, sweet peppers, and tomato paste. Set aside one summer day to prepare vegetable seasoning for cabbage soup, and then you will rest all winter.

Ingredients:

1 kg. cabbage;
150 gr. onions;
500 gr. fresh tomatoes;
250 gr. carrots;
250 gr. sweet bell pepper;
100 gr. sunflower oil;
100 gr. tomato paste;
1.5 tbsp. salt;
2.5 tbsp. granulated sugar;
0.5 tsp vinegar essence 70%.

How to roll cabbage soup for the winter

Cabbage soup with cabbage and tomato paste will always help you out in winter. Add the vegetable mixture to the soup after the broth and potatoes are cooked.

Ingredients

White cabbage – 1 kg;
carrots – 200 g;
onion – 150 g;
tomatoes – 200 g;
sweet bell pepper – 150 g;
water – 1 glass (250 ml);
parsley - a large bunch;
garlic – 5-6 cloves;
vegetable oil – 4 tbsp. l;
coarse table salt – 1 tbsp. l. with a low slide;
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. This quantity will yield one liter can of refill and one 0.7 liter can.

Preparing cabbage soup for the winter - recipe with step-by-step photos

Wash and peel the vegetables. Cut the onion into half rings. Grate the carrots on a coarse grater. Cut sweet peppers into cubes, tomatoes into large pieces or slices. Cut the garlic into pieces.

Prepare the filling. Mix salt, sugar and vinegar. Pour in a glass of hot water, stir and strain through a sieve (if there are any salt impurities left at the bottom).

Place onions, carrots, peppers and tomatoes in a deep frying pan, large saucepan or cauldron. Mix, pour in vegetable oil (necessarily refined).

Pour in half of the prepared filling. Place a cauldron or saucepan with vegetables over low heat and bring to a boil. Cover, reduce heat to low and simmer vegetables for 20 minutes, stirring occasionally.

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

While the vegetables are stewing, chop the white cabbage into strips, not very thin. Add cabbage to vegetables, add garlic and bay leaf. Pour in the remaining filling. Warm up, stir. As soon as it begins to boil, reduce the heat, cover the vegetables with a lid and simmer the cabbage soup dressing for another 30 minutes.

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

Place the prepared cabbage soup dressing into hot jars, screw on the lids or roll up with a machine.

Wipe filled jars with cabbage soup dressing, place them on their sides or upside down. Cover with a blanket, blanket or something warm and let cool completely. This usually takes a day. Then move the dressing for cabbage soup to the basement, cellar or pantry for the winter.

The dressing for cabbage soup for the winter is ready! Now you have almost ready-made cabbage soup in your supplies - you just need to cook the broth, potatoes and add the contents of the jar.

In our area in October, here and there you can hear the sound of a hoe: people are chopping cabbage soup. This is a whole ritual, a certain stage that ends the gardening season and begins a new one - a long, cold winter.

Green cabbage soup, and they are also called gray cabbage soup, pickled cabbage soup or just winter cabbage soup, are not loved by everyone. Many have not even heard of such a dish. But if anyone has tried them, he will never forget the taste. I offer you a recipe for preparing cabbage soup, and subsequently green cabbage soup from it.

We will need:

We put them in a pile and chop them with a hoe or put them into a combine. Since I used a combine, I am showing this process. First, to the shredder.

Then chop for a few seconds with a knife.

Add some white cabbage. We take the loosest heads of cabbage. They are also with greens, perfect for cabbage soup.

Covering light green leaves also work well here. Let's add them too.

When all the leaves are chopped, grate the carrots and add them to the chopped green leaves. Add salt there too.

During fermentation, cabbage soup must be kneaded with clean hands or pierced with a wooden stick.

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

It is from this sauerkraut that we will prepare rich cabbage soup tomorrow.

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The workpiece comes in handy when you don’t have much 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 up jar. That's it, after 15-20 minutes the fragrant first thing is ready.

Recipe for cabbage soup with cabbage and tomatoes in jars for the winter

It is not always possible to prepare a rich soup. Some products have run out and there is no time to buy them, or evening has come - the market is closed, you never know for what reasons. That's when blanks come to the rescue. Home canning is the best thing that can be useful to us in such force majeure situations. The main thing is not to be lazy and make preparations. And then at any moment they will help us out. And if you cook the broth and potatoes in advance, then all that remains is to open the jar with the preparation and carefully put all the filling into the pan with a spoon.

What we need (for 0.5 liters):

tomatoes – 2 pcs;
bell pepper – 0.5 pcs;
carrots – 1 piece;
sugar – 1 tsp;
salt – 0.5 tsp;
vegetable oil – 3 tbsp;
onion – 1 piece;
cabbage – 0.5 heads;
vinegar - 1 tbsp.

How to prepare cabbage soup from fresh cabbage for the winter

A very tasty dressing for soups and borscht for the winter Video

Bon appetit!

Recipe: cabbage soup for the winter in jars with cabbage without vinegar

The original recipe must have a sour dressing, be it cabbage brine, sour apples, etc. But this is not suitable for everyone, for various reasons. So I tried to find such a simple recipe that would not contain acid. And since we have our own garden and food in stock, why not prepare a few jars for the winter. This is the recipe I used to preserve it.

List of ingredients per 0.5 liter:

1/4 part of a head of cabbage;
5 tomatoes;
1/2 hot pepper (optional);
1 onion;
1 carrot;
3 tbsp. vegetable oil;
salt to taste;
2-3 cloves of garlic.

How to prepare cabbage soup without vinegar

Cabbage soup dressing for the winter: recipes

The easiest way to prepare soup dressing is the one that uses white cabbage. By following all the requirements of the recipe, you will receive a very tasty and aromatic preparation. Its use will greatly facilitate the process of preparing cabbage soup, especially in winter, when the necessary vegetables are not at hand.

So what ingredients do we need to make homemade soup dressing? To do this you need to purchase the following products:

spicy onions - about 0.5 kg;
fresh white cabbage - 0.5 kg;
large juicy carrots - 0.5 kg;
sweet bell 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 table salt - 10 g (add to your taste);
beet sugar - ½ large spoon;
bay leaves - 2 pcs.

Green cabbage soup: cabbage recipe for the winter

I want to warn you right away: they are called green because they are prepared from the top green leaves of fresh cabbage. This is an old recipe, but for some reason not many people know it. Unlike previous recipes, we will not use these cabbage soup under the lids. They will be stored in a cool place in a glass jar. You can then freeze them (in the old days they were stored in the winter), then you need to break off a quantity from the frozen mass. Perhaps the smell and appearance of the finished dressing will confuse you. However, you shouldn’t be afraid; it reveals its taste and aroma already in the pan.

Grocery list:

6 top green cabbage leaves;
30 gr. salt;
1 tsp Sahara;
0.5 glasses of water.

How to cook green cabbage soup for the winter

Before use, be sure to rinse it and then add it to the broth.

Unfortunately, many people don’t have a Russian stove now. So you have to create the appearance of simmering the dish and keep it on the stove for a long time. And we can no longer taste the real taste of ancient Russian cabbage soup. It's a pity. You have to come up with something of your own, fantasize. It happens that we add mushrooms, different spices, parsley root, celery also feel harmonious in this dish. Bay leaves and herbs (dill and parsley) also do well in this soup.

Ingredients:

fresh white cabbage – 1.5 kilograms;
sweet bell pepper – 600 grams;
coarse table salt - 2 tablespoons;
onion – 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 the carrots and chop coarsely on a grater. Divide the paprika into two halves, cut out the seed nest and wash. Remove excess water and cut into cubes. Remove the skins from the onion, rinse under running water and finely chop.

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 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 them using steam or any other convenient method. Boil the lids for 4-5 minutes. Place the hot vegetable mixture into the prepared bowl and wrap tightly.

Check for leaks and leave until cool. To prepare aromatic cabbage soup, cook a rich broth from meat with bones, add finely chopped potatoes and lay out the prepared vegetable mixture. Chop the greens and serve the delicious dish to the table.

Cabbage soup dressing for the winter: 2 simple recipes

Cabbage soup dressing is an excellent option for ensuring that a hearty lunch or dinner is always on your table. This is an excellent basis for first courses, which every housewife should have, because such a dressing will significantly reduce the time it takes to prepare homemade delicious first courses. And the recipe will be useful not only at home, but also in the country. Believe me, it won’t take a lot of effort and time. Dressing for cabbage soup for the winter, prepared according to our recipes, is the best option for those who do not like to stand at the stove for a long time.

Please note that, unlike the borscht dressing, this preparation does not include beets.

Dressing for cabbage soup for future use

Fresh tomatoes – 5 pcs. medium size;
Onions – 5 pcs. medium size;
Carrots – 5 pcs. medium size;
Bell pepper – 5-6 pcs.;
White cabbage leaves – 1 kg;
Parsley – 10 g;
Sugar – 45-50 g;
Vinegar (no more than 9%) – 50 ml;
Vegetable oil – 70 ml;
Salt – 1 tablespoon.

All vegetables must be thoroughly washed and chopped. If you have a food processor at home, this will save time for this process significantly. Shred the cabbage into strips, and be sure to grate the carrots coarsely. Cut the onion into rings or half rings (to suit the hostess’s taste), cut the tomatoes and bell pepper into strips, chop the parsley as much as possible.

Place all these ingredients in a saucepan, mix thoroughly and leave for 3 hours maximum (you shouldn’t leave it for longer). During this time, juice should appear.

In this form, place 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. Cook in this way for 8 minutes, after which you can add vinegar.

The resulting product must be packaged in prepared warm jars. Roll up immediately! After the containers are closed, turn them over and cool them at room temperature. We wait for the cans to cool completely, otherwise the product will spoil. After this, we put them in a cool, dark place, where they wait for the winter time. The cabbage soup dressing is ready!

Dressing for cabbage soup for the winter with cucumbers

If we want to make an original dressing for cabbage soup for the winter, then in this case we will need slightly different ingredients.

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

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

Cabbage soup dressing for the winter: simple recipes

An original preparation, such as cabbage soup dressing, will help effectively save time on preparing first courses in the winter.

Cabbage soup dressing for the winter can contain completely different ingredients. In this article we will tell you how such a preparation should be made with and without cabbage.

Cabbage soup from fresh 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 communicating with your family. Although this problem can be easily solved if you make the necessary preparations. You only need an hour to preserve cabbage soup from fresh cabbage. In winter, after you open a jar of canned vegetable semi-finished products, it is enough to transfer the contents into boiling broth and bring the delicious hot dish to readiness.

Ingredients:

white cabbage – 750 grams;
coarse table salt – 7 grams;
onion – 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 peeling, place the garlic cloves on a cutting board and press firmly with the back of a knife. The husks can be easily removed and cut into pieces. Free the red, hot chili from the seeds, chop and combine with chopped garlic mass, which is placed in a frying pan. Add oil and quickly fry the spicy mixture.

Peel the onion and chop finely. Wash the carrots and remove a thin layer of skin with a vegetable peeler. Grate with a coarse grater. Add to the aromatic mixture and sauté for 7 minutes.

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

Divide the cabbage into four parts and chop the required amount into even shavings. Combine with vegetables, salt the preparation and carefully mix the ingredients. Cover the container with a lid and simmer the vegetable mixture for 35 minutes over moderate heat.

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

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

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

What to do if you don’t have a product like cabbage in stock? In this case, we recommend making the dressing without using this ingredient. During the preparation of soup, it can be added fresh.

So how do you make dressing for cabbage soup for the winter without cabbage? For this we need the following components:

large carrots - 1 kg;
fresh aromatic parsley - 150 g;
ripe fleshy tomatoes - 1 kg;
sweet pepper - 1 kg;
table vinegar - 2 large spoons;
celery (stem) - about 75 g;
medium-sized salt - use at your discretion.

Recipe: Greens for cabbage soup and borscht in vegetable oil

Ingredients:

1 kg of greens: parsley, celery, dill, sorrel, green onions, cilantro
1 liter of vegetable oil

Cooking method:

Dry the washed greens on a towel. Then chop finely or grind with a blender.
Pour in a little oil and stir. Add oil until the mixture becomes mushy.
Sterilize and dry the jars.
Fill the jars with herbs and add good quality vegetable oil.
Close the jars with sterile lids and put them in a cool place. Use all year round to season soups, cabbage soup and borscht.