The history of cabbage soup goes back to the distant IX century. Since then, the popularity of this dish has not faded. Moreover, the filling soup is prepared not only for lunch, but also successfully preserved for the winter. I'm telling you an excellent recipe for cabbage soup in cans.
Ingredients
- Cabbage - 1 kg
- Carrots - 200 g
- Onion (medium) – 3 pieces
- Tomato paste - 3 tbsp.l .
- Vegetable oil - 3 art.l.
- Vinegar - 30 ml
- Bay leaf - 2 pieces
- Black Pepper - 5 peas
- Salt - 1 tbsp.l.
- Water - 200 ml
Step-by-step cooking recipe
Chop the cabbage and peeled onion.
Grate the carrots on a coarse grater.
Fry the onion and carrot in oil for 3-5 minutes.
Pour in the caputa and simmer under the lid until it decreases in volume.
Add salt, spices and water mixed with tomato paste. Simmer for another 10 minutes.
Pour in the vinegar, stir and remove from the heat after 2 minutes.
Arrange the hot soup in the prepared jars, roll up and turn upside down.
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