Cabbage soup with cabbage and tomatoes for the winter in cans
When the vegetable season is in full swing, it's time to prepare a homemade semi-finished product for fragrant cabbage soup. There is nothing complicated in the preparation of refueling, and in winter such a preparation will always come in handy. For a full-fledged soup or as a vegetable side dish - perfect!
Ingredients
Step-by-step cooking recipe
Chop the cabbage. Peel the carrots and grate them on a coarse grater, cut the onion into small cubes. Rinse the parsley and chop it finely.
Cut the tomatoes arbitrarily, then grind with a blender until smooth or pass through a meat grinder.
Put the tomato mass in a cooking pot, add salt, sugar, water and vegetable oil. Mix everything well and bring to a boil.
Place the prepared cabbage, onions and carrots in the boiling mass. Mix everything well and simmer over low heat under the lid for 1.5 hours, stirring occasionally.
5 minutes before cooking, add vinegar and chopped parsley, mix.
Pack the hot billet into pre-sterilized half-liter jars and roll up. Store the cooled soup in a cool, dark place.
