Refueling for cabbage soup for the winter without cabbage and with cabbage, from a tomato without cooking: recipes

Refueling for cabbage for the winter can contain completely different ingredients. In this article, we will tell you about how such a preparation should be made using cabbage and without it.

Refueling for cabbage for the winter: cooking recipes

The easiest way to make soup filling is the one in which white cabbage is used. Observing all the requirements of the recipe, you will get a very tasty and aromatic billet. Its use will greatly facilitate the process of cooking cabbage soup, especially in winter, when you do not have the necessary vegetables.

So what components will we need to make a refueling for homemade soup? To do this, you need to purchase the following products:

• Onion sharp - about 0.5 kg;
• Fresh cabbage - 0.5 kg;
• Carrots large juicy - 0,5 kg;
• Sweet Bulgarian pepper - 0,5 kg;
• Tomatoes fleshy red - 0.5 kg;
• Sunflower refined oil - approximately 50 ml;
• Water is cold - about 0.5 liters;
• Table vinegar - no more than 2-3 large spoons;
• Table salt large - 10 g (add to your liking);
• Sugar beetroot - ½ large spoon;
• Laurel leaves - 2 pcs.

Preparing Components

How is the cabbage refueling for cabbages prepared for the winter? First of all, all vegetables are processed. The onion heads are cleaned and soaked in cold water to remove all bitterness. Further, they are cut in half and shredded with semirings.

Sweet Bulgarian pepper is also thoroughly washed, the stems, septa and seeds are removed, and then shredded with 0.5 cm strips.

Tomatoes are thoroughly rinsed in warm water and cut into small pieces. As for carrots, it is cleaned and rubbed on a large grater. Also separately shred cabbage (thin strips).

The heat treatment process on the plate

Refueling for cabbage soup and borsch for the winter is prepared in a large saucepan. In it alternately lay out onions, sweet Bulgarian pepper and grated carrots. Next, in a separate vessel prepare a marinade. To do this, mix cold drinking water, table salt, table vinegar, beet sugar and laurel leaves.

Half of the brine, as well as sunflower oil, is poured into vegetables and carefully hindered. Cover the pan with a lid, bring the contents to a boil and cook for half an hour on low heat.

After a time, white cabbage is added to the vegetables. Also, they are poured into the remains of the marinade and carefully all interfere. Covering the dishes with a lid, the vegetable mixture is stewed for another 30 minutes.

The process of sunset for the winter

Now you know how to prepare a refueling for cabbage soup for the winter. After the vegetable mass has been subjected to heat treatment, it is spread over sterilized jars and immediately rolled up. If there are containers with screw caps, you can use them. However, before that, glass containers should necessarily be sterilized above the steam.

After the dressing for cabbage for the winter will be decomposed into cans, they are turned upside down and covered with a thick blanket. Leaving the vegetable mixture at room temperature for two days, it is taken to the pantry or cellar.

To use such a preparation for the preparation of domestic cabbage should be only after a few weeks. To do this, open and spread the contents of the jar into the meat broth. Cook these ingredients should not be. Soup must be brought to a boil and served to the table with fresh herbs.

We make soup blanks for the winter. Refueling for cabbage soup without cabbage

What should I do if you do not have a product such as cabbage available? In this case, we recommend that you refuel without using this ingredient. During the preparation of soup, you can add it in fresh form.

So how is the cabbage refueling for cabbage made for the winter? For this we need the following components:

• A large carrot - 1 kg;
• Parsley fresh aromatic - 150 g;
• Tomatoes ripe fleshy - 1 kg;
• Sweet pepper - 1 kg;
• Table vinegar - 2 large spoons;
• Celery (stalk) - about 75 g;
• Salt is not large - apply at your discretion.

We process the main ingredients

Refueling for cabbage for the winter from a tomato considerably saves not only time, but also money resources of culinary specialists. After all, it is not a secret for anyone that in winter vegetables are very expensive. Therefore, having bought the necessary products in the autumn, you can make tasty cabbage soup without much expense even in the cold season.

To refuel for cabbage for the winter was the most delicious and nutritious, all the ingredients must be purchased in the most fresh form. Also it should be noted that it is necessary to prepare such a product in small glass jars.

So, before the heat treatment of the ingredients, they are pre-prepared. Fresh parsley is washed and finely shredded. Carrots are cleaned and rubbed on a large grater. As for sweet pepper, celery stalks and fleshy tomatoes, they are peeled (tomatoes are pre-blanched) and shredded in cubes.

The process of cooking vegetables on the stove

Once all ingredients have been processed, they are combined in one large bowl, savored with salt and hindered. In this condition, the vegetables are kept at room temperature for 25 minutes, and then put on a plate and brought to a boil.

Cook foods for too long does not follow, as in the future they will be sterilized in boiling water. 5 minutes before the plate is turned off, a table vinegar is added to the cabbage refueling. He will give the preparation a special flavor and taste, and also contribute to its preservation throughout the winter.

After the vegetable mass gives its juice and becomes viscous, it is distributed hot and dry on dry and clean jars. Covering the containers with covers, they are sterilized in a large saucepan for ¼ hour.

After a lapse of time, the cans with vegetable stock are taken out and rolled up with boiled lids. After that they turn over and cover with a towel. After a day or two, the vegetable dressing is taken to the cellar. Use this product for cooking home soup should only after five weeks. During this time refueling for cabbage for the winter will be saturated with the aromas of the ingredients that make up it, will become more tasty and full.

It should be specially noted that during the preparation of such a preparation it is extremely not recommended to use dill and onions. This is due to the fact that the mentioned ingredients have rather strong palatability and can very easily change the aroma of other vegetables.

Let's sum up the results

As you can see, refueling for cabbage for the winter is prepared easily and simply. Such a preparation can be used not only for cooking soups, but also served as a snack or salad.