Dressing for the soup for the winter “Dachnaya” - the most necessary and useful, in my opinion, blanks for the winter. Soup dressings, though they require time for cooking, but then save it considerably. Agree, no need to run to the grocery store, clean and cook, everything has already been done! It is enough to boil the broth, put potatoes in it, add a jar of ready-made vegetables and on the table are ready thick soup with cabbage.
Filling the soup for the winter is the best way to prepare fresh vegetables in the country, the harvest of which, in one way or another, needs to be attached somewhere. You can add almost any set from the bed, I opted for the classic assortment that is present in any hot soup - cabbage, carrot, onion, and celery. Be sure to keep on hand a set of spices - hot peppers, bay leaves, paprika flakes, dried herbs, these seasonings will make your supplies hot, spicy and fragrant.
- Cooking time: 1 hour 20 minutes
- Quantity: 1 l
Ingredients for making soup dressing for the winter
- 500 g of white cabbage;
- 300 g tomatoes;
- 200 g onions;
- 200 g carrots;
- 250 g stem celery;
- 2 red chili pods;
- 4 cloves of garlic;
- 1 tsp. ground red pepper;
- 2 tsp. smoked paprika flakes;
- 12 g of salt;
- 25 grams of sugar;
- 30 grams of vegetable oil;
- bay leaf, 5-6 black peppercorns.
Preparation of soup dressing for the winter
Peel the onions, cut them into thin feathers. Peel garlic cloves, lightly press down with a knife to “get” the garlic flavor, chop finely. Heat the oil for frying in a frying pan with a thick bottom, fry the garlic with onion for 3-4 minutes.
We pour tomatoes with boiling water, remove the skin, cut a seal near the stem, cut into small cubes, add to onions and garlic. Next, put the ground red pepper, smoked paprika and red chili, cut into rings, simmer on medium heat for 10 minutes.
Add chopped carrots and celery, diced across the stem, cook 15 minutes.
Last, add white cabbage, chopped in strips about 5 millimeters wide, add salt, put sugar, simmer vegetables on low heat for 15-18 minutes.
5 minutes before readiness we add 2-3 bay leaves and black peppercorns.
Carefully wash the jars, dry them at 80 degrees Celsius in the oven, place hot vegetables in hot jars, compact them with a clean spoon so that air pockets do not form. Vegetable oil is heated for 5-6 minutes, in each jar, for additional preservation, we pour in about a tablespoon of oil, it should cover vegetables with a layer, 0.5 cm thick.
Vegetable cans are sterilized at a temperature of 85-90 degrees, placing them in a deep pan with hot water, the water should reach almost to the waist of the can. Sterilization time - 5 minutes for 0.5 liters, 15 minutes for 1 l cans.
Cool the canned food under the rug, remove it to a dark and cool place. We store blanks at a temperature not higher than +7 degrees, and not lower than 0 degrees Celsius.
