Cabbage soup with cabbage, tomatoes and pepper for winter in cans
Cabbage soup in a jar is the basis for fast cooking of a hearty, fragrant and rich first course. For housewives who value their time, just a godsend! Add the contents of the jar to the boiling broth with potatoes and boil for 15 minutes. Delicious full lunch is ready!
Ingredients
- Cabbage - 1,5 kg
- Tomatoes - 600 g
- Carrots - 300 g
- Onion - 300 g
- Bell pepper - 350 g
- Tomato paste - 120 ml
- Water - 300 ml
- Vegetable oil - 300 ml
- Vinegar (9%) – 120 ml
- Ground black pepper - to taste
- Sugar - 3 art.l.
- Salt - 3 tsp.
Step-by-step cooking recipe
Prepare vegetables: chop cabbage, grate carrots on a coarse grater, peel Bulgarian pepper from seeds and stalks, cut into thin strips, onion - half rings, tomatoes - small cubes.
Pour vegetable oil into a large frying pan (or saucepan) and lay out the prepared vegetables in layers in the following sequence: onions, cabbage, carrots, bell peppers, tomatoes. Without stirring, add salt, sugar, ground pepper, tomato paste and warm boiled water.
Put the frying pan with vegetables on the fire and cook for 20 minutes on medium heat under the lid.
Then stir the vegetables, reduce the heat and continue to simmer for another 30 minutes.
2 minutes before cooking, add vinegar and mix well.
Pack the hot billet into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled soup in a jar in a cool dark place.
