The choice of blanks for the winter is much more diverse than it might seem at first glance. For example, this time we offer to prepare cabbage soup in jars. In the future, they will definitely come in handy for cooking your favorite dish. We share 10 best recipes!
1. Shchi with vinegar for the winter
A classic quick vegetable dressing recipe.
You will need: 1 kg cabbage, 800 g tomatoes, 300 g bell peppers, 300 g carrots, 300 g onions, 4 tbsp. vegetable oil, 1 tbsp. sugar, 1.5 tbsp. salt, 1 tbsp. vinegar, 4 peas of allspice, 2 bay leaves.
Cooking: Finely chop the cabbage and mash it with your hands with salt and sugar. Finely chop the onion and pepper, grate the carrots and add to the cabbage. Pour oil in there. Peel the skin off the tomatoes, chop finely and add to the same place. Add spices, stew the workpiece for 25 minutes over low heat, pour in the vinegar and roll the cabbage soup into sterilized jars.
2. Shchi with pearl barley for the winter
You can also take any other cereal of your choice – for example, rice.
You will need: 1 kg of cabbage, 800 g of tomatoes, 300 g of bell pepper, 1 cup barley, 300 g of carrots, 300 g of onions, 1/2 cup of vegetable oil, 1 tbsp. sugar, 1.5 tbsp. salt, 2 tbsp. vinegar, spices.
Cooking: Rinse the barley thoroughly, chop the vegetables randomly and mix all the ingredients together except for the vinegar. Pour in 1 glass of water and simmer the cabbage soup for 40-50 minutes over low heat under the lid. Pour in vinegar and roll into prepared jars.
3. Shchi with greens
Greens give the workpiece a pleasant aroma and an even more appetizing look.
You will need: 2 kg of cabbage, 500 g of carrots, 500 g of tomatoes, 250 g of onions, 1 bunch of herbs, 150 ml of vegetable oil, 2 tbsp. sugar and salt, 1 tsp. acetic acid, 1/2 cup water.
Cooking: Finely chop the cabbage, grate the carrots, chop the onion and herbs, and chop the tomatoes in a blender. Pour water and oil into the tomato, add salt and sugar and bring to a boil. Put all the vegetables there and stew the workpiece for 1-1.5 hours on minimum heat. 5 minutes before the end, add chopped greens and acetic acid, and roll the cabbage soup into jars for the winter.
4. Shchi with tomato paste for the winter
Instead of tomato paste, you can take any tomato sauce.
You will need: 2 kg of cabbage, 1 kg of tomatoes, 500 g of bell pepper, 500 g of carrots, 300 g of onions, 1 glass of tomato paste, 1 glass of vegetable oil, 1 tsp. vinegar essence, 5 tbsp. sugar, 3 tbsp. salt, 1 tbsp. mixture of peppercorns.
Cooking: Chop the cabbage, grate the carrots, chop the peppers and onions, and mince the tomatoes. Fry the onions and carrots in oil for 7 minutes, add the tomatoes, peppers, salt and sugar, and bring everything to a boil. Add cabbage, simmer for half an hour, add tomato paste and simmer for another 15 minutes. Add pepper and vinegar essence, simmer for another 5 minutes and roll the cabbage soup into sterilized jars.
5. Shchi with beets
On the one hand, it is almost borscht, but on the other hand, the taste is still not at all like that.
You will need: 1 kg of cabbage, 1 kg of beets, 600 g of bell peppers, 1 kg of tomatoes, 400 g of onions, 500 g of carrots, 1 tbsp. sugar and salt, 5 tbsp. vinegar, 5 tbsp. tomato paste, 1 head of garlic, 120 ml of vegetable oil.
Cooking: Cut the carrots and beets into strips, chop the cabbage, chop the peppers and onions, and cut the tomatoes into slices. Add oil and simmer everything under the lid for 40 minutes over low heat. Add tomato paste, crushed garlic, sugar, salt and vinegar. Let the cabbage soup for another 10 minutes and roll them up in sterilized jars for the winter.
6. Shchi without bell pepper for the winter
The classic dressing recipe has pepper, but you can do without it.
You will need: 750 g cabbage, 7 g salt, 160 g onion, 1/2 head of garlic, 1 chili pepper, 250 g carrots, 250 g tomatoes, 15 ml vegetable oil.
Cooking: Finely chop the garlic and chili, chop the cabbage and chop the rest of the vegetables. Send everything to a frying pan with oil, pour in a little water, simmer for half an hour, and 5 minutes before the end – add salt. Put the cabbage soup in clean jars and sterilize them for another 15 minutes in boiling water. Roll up for the winter.
7. Shchi without vinegar for the winter
Despite the absence of vinegar, such cabbage soup is perfectly stored all winter.
You will need: 1/2 cabbage, 5 tomatoes, 1 hot pepper, 1 onion, 1 carrot, 3 tbsp. vegetable oil, 3 cloves of garlic, salt and spices to taste.
Cooking: Finely chop the cabbage, grate the carrots and randomly chop the rest of the vegetables with garlic. Fry all vegetables, except cabbage, in oil for 5-7 minutes. Add cabbage and spices and simmer for another 25 minutes. Put the cabbage soup in jars, sterilize them in boiling water for 10 minutes and roll up the lids.
8. Shchi with beans
If you’re looking for a heartier version of the classic dressing, this is it!
You will need: 2 kg cabbage, 2 cups beans, 2.5 kg tomatoes, 500 g bell peppers, 700 g carrots, 150 ml vinegar, 300 ml vegetable oil, 1/2 cup sugar, 5 tbsp. salt.
Cooking: Boil the beans in advance until tender. Remove the skin from the tomatoes and chop them finely. Chop the cabbage and mash it with salt and sugar, grate the carrots, chop the onion and bell pepper. Fry onions and carrots in oil until golden brown. Add all vegetables and bring the mixture to a boil. Add beans and carcasses all together for about 20 minutes. Pour in the vinegar, bring the cabbage soup to a boil again and place it in sterilized jars.
9. Shchi without tomatoes for the winter
This recipe will require tomato paste – it will be enough in place of tomatoes.
You will need: 1 head of cabbage, 1 carrot, 1 onion, 100 ml of water, 2 bell peppers, 1 tsp. salt, 1 tsp vinegar essence, 4 tbsp. tomato paste, 35 ml vegetable oil.
Cooking: Chop up all the vegetables and put them in a bowl. Add oil, salt and tomato paste diluted in water, and then simmer everything together for half an hour under the lid. Pour in acetic acid, then simmer for another 10 minutes and roll into jars.
10. Green cabbage soup for the winter
Use the top green cabbage leaves. These soups are best stored in the refrigerator or frozen in portions.
You will need: 6 green cabbage leaves, 1/2 cup water, 1 tsp. sugar, 30 g salt.
Cooking: Chop the cabbage leaves very finely. Dilute sugar and salt in warm water, pour cabbage over it and leave under oppression for 5-7 days at room temperature. Then tightly lay the cabbage in a clean jar, cover with gauze or a nylon lid, and store the workpiece in a cold place.