Dressing cabbage soup in jars for the winter – 8 homemade savory recipes

Preparing cabbage soup for the winter is done using different methods and with a different set of goods. Usually these are cabbage, carrots, onions, to which tomatoes, peppers, and herbs are added. The dish is prepared on the basis that it will be added to hot cabbage soup and soups. Read more...

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How to prepare savory cabbage soup for the winter

Delicious, fresh cabbage soup for the winter is prepared according to almost all recipes, most of which differ from each other only in the set of goods (and, most importantly, spices). The main ingredients you can’t do without are white cabbage, carrots and onions. But so that they don’t feel lonely, they are supplemented with others: bell peppers, tomatoes. The freshest assorted greens can also be used for preparation. Also vinegar, salt, sugar, dry spices, garlic, vegetable oil.

The 5 most commonly used ingredients in cabbage soup recipes for the winter:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Bulb onions	41	1.4		10.4
Carrot	33	1.3	0.1	6.9
Sugar	398			99.7
Tomatoes	23	1.1	0.2	3.8
bell pepper	27	1.3		5.7

Such winter cabbage soup is designed not only for adding to hot soups and borscht. They are not bad as an ordinary snack. Also as a component of all types of main dishes. And as the inside for pies and pies. In short, food for all occasions.

When the time comes to open the jar, it will be quite simple to add its contents to the bubbling broth or water. Or heat it in a saucepan. After all, vegetables undergo heat treatment - they are boiled or stewed before canning. All this fits tightly into the jars, under the lid. If indicated in the recipe, then sterilize before and/or after filling the jars. But usually this function can be skipped. It is quite painstaking to wash the jars with boiled water and soda.

5 of the lowest calorie cabbage soup recipes for the winter:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Grayish cabbage soup for the winter	5 d	23	+23
Greenish cabbage soup for the winter	2 d 45 min	44	+5
Cabbage soup for the winter with cabbage	1 d 1 h 10 min	58	+62
The freshest cabbage soup for the winter	1 d 2 h	60	+109
Cabbage soup for the winter with tomatoes	20 d	64	+129

In addition to the so-called snow-white cabbage soup, you can prepare green cabbage soup, which contains sorrel, fresh herbs, and green onions.

To get the richest soup, you can add potatoes, meat, rice and other cereals to the broth before the prepared cabbage soup.

Recipes for preparing cabbage soup for the winter in jars

Cooking cabbage soup is very simple and straightforward, having in stock preparations for first courses of vegetables, spices and herbs for the winter.

All you need to do is boil the rich meat broth and add the potatoes. At the end of cooking, pour the contents of the container into the pan, and the tasty dish is ready to serve.

Individual manufacturing

To prepare the most delicious dish using cabbage soup dressing for the winter, you need to follow a few tips:

The main highlight of the preparation is the specific sourish taste that fermented white cabbage imparts to the dish. Therefore, the choice of this product is a fundamental factor in the manufacture of the workpiece. Only dense, elastic forks without spots or wormholes are suitable for cabbage soup.

Attention! When pressed, the forks should not deform, maintaining their shape. Otherwise, the vegetable will not be as juicy and crispy.

To add zest to the dish, take red and white cabbage in equal proportions.
For taste and smell, you can use any herbs, spices, garlic, hot peppers, cereals, tomatoes and sweet peppers.
Preservatives in this preparation are vinegar, sunflower oil without aroma, sweet sand, salt.
The use of a special grater-shredder or food processor will speed up the preparation process.
Before seaming, be sure to wash the jars with soda or laundry soap and pasteurize them in a water bath or at high temperatures. Immediately disinfect the lids by boiling them for 5-10 minutes.
Wash, peel and dry the vegetables well in advance. Grind the main ingredients as follows: cabbage, carrots - into strips; onions, peeled tomatoes - cubes.

Pickled white cabbage

Traditional recipe for cabbage soup in jars for the winter

Hearty, rich and fragrant cabbage soup can be prepared very quickly using a traditional recipe for preparing the freshest cabbage and vegetables for the winter.

Carrots, onions – 1 kg each
Cabbage – 2 kg
Tomatoes – 0.6 kg
Vinegar, sunflower oil – 100 ml each
Water – 200 ml
Bunches of dill, parsley - 2 pcs.
Allspice peas – 16 pcs.
Sweet sand – 3 tbsp.
Salt – 2 tbsp.

The manufacturing method is as follows:

Prepare vegetables: wash, cut, chop. Rinse the greens, shake to remove excess water, and chop as finely as possible.
Place cabbage and carrot strips, onion and tomato cubes, and finely chopped greens into a saucepan. Add water, oil, salt, sugar, spices to the ingredients.
Boil the vegetable mixture and cook over low heat for 10 minutes, stirring occasionally.
Add vinegar to the mixture and stir the mixture.
Remove the dressing from the stove and pack it into clean, dry jars. Seal the glass containers with lids and cool upside down.

Cabbage soup for the winter without vinegar

An essential component of preservation is vinegar, but this product is often contraindicated for people with problems with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . Therefore, in order for the preparation for cabbage soup to be not only tasty, but also to bring maximum benefits to the body, it is necessary to adopt this recipe.

Carrots, tomatoes – 1 kg each
Cabbage – 3 kg
Garlic heads – 2 pcs.
Hot pepper pods – 2 pcs.
Sunflower oil – 40 ml
Salt – 30 g

Peel the garlic cloves and pass through a press. Separate the pepper from the seeds and cut into rings. Fry the prepared ingredients in vegetable oil.
Peel the onions and cut into cubes. Add the component to the pan with pepper for the next frying. Cook vegetables for 7 minutes.
Peel the carrots, grate them and add them to the pan. Simmer the roast over low heat for 5 minutes.
Separate the tomatoes from the skin and cut into cubes. Stir tomato slices into vegetables. Fry everything together for 2 minutes.
Remove the forks from the top leaves, chop and add to the rest of the products. Continue making cabbage soup for 35 minutes, adding salt to taste and closing the lid. Stir the workpiece from time to time with a wooden spatula.
Distribute the hot mixture into sterilized jars and cover with disinfected lids.
Send the jars for pasteurization in a water bath. Sterilize the workpieces for at least 30 minutes, then seal it, turn it upside down, wrap it in something warm and leave it like that until it cools completely.

Preparation for cabbage soup with bell pepper

One of the most popular recipes in the southern part of Russia involves adding sweet pepper to the recipe. In this way, the workpiece will acquire a beautiful outer color, a slightly sweet taste and a rich vegetable smell. In addition, use a little tomato paste diluted with water in the dressing, which will further reveal the taste of the dish.

Cabbage – 2 kg
Tomatoes -1 kg
Carrots, sweet peppers, onions – 0.6 kg each
Acetic acid – 2 tbsp.
Vegetable oil – 140 ml.
Sweet sand – 6 tbsp.
Salt – 3 tbsp.
Tomato sauce or paste – 2 tbsp.

Heat 2/3 of the flavorless vegetable oil in a frying pan. Add onion cubes to the bowl and sauté until translucent.
Pour carrots, grated on a large grater, into a container. Cook the vegetable mixture for 7 minutes over low heat, stirring.
Separate the tomatoes from the skin, scald them with boiling water, and cut them into squares. Remove the peppers from seeds, membranes, and stalks, rinse and cut into strips.
Add chopped vegetables to the fried onions and carrots. Cover the pan with a lid. Simmer for 5 minutes.
Pour the rest of the oil into a thick-bottomed pan, add shredded cabbage. Steam the vegetable under the lid for 5-7 minutes.
After the time has passed, pour the fried onions, carrots, peppers, and tomatoes into a container. Mix the hot mixture, combine with sweet sand, salt, and tomato sauce. Cook the dressing for another 5 minutes. Pour in vinegar 1-2 minutes before the end of cooking.
Place the cabbage soup in sterilized jars and fill the containers to the top with juice from the pan. Close the glass containers tightly with lids and tip them upside down. Cool the preserved food in this form.

“Greyish” cabbage soup for the winter

The dressing prepared according to this recipe is not only a base for the first course, but also a real appetizer, an independent dish and even a light side dish.

For such a preparation, you will need to take a large wooden barrel in advance, which 1-2 days before production, wash with soda, rinse well, fill with water, and then scald with boiling water boiled on juniper branches.

Cabbage – 10 kg
Rock salt – 200 g
Rye flour – 200 g
Purified water – 10 l

Attention! The base of the dish is finely chopped green cabbage leaves, which are usually not used for preparations, but torn off. To make the dish even more delicious, ordinary light leaves are added.

To prepare “grayish” cabbage soup we do this:

Trim cabbage leaves from thick veins, rinse well, and chop into crumbs using a chop saw or food processor.
Pour the workpiece into a carefully washed barrel or wooden tub.
Mix the vegetable pulp with salt and flour, pour in bubbling water. Cover the barrel itself with several layers of gauze, wrap it in a warm blanket and leave it in this position overnight (that is, in the dark) .
The next day, remove the blanket, but throw in the gauze to protect the cabbage from dust and debris.
The product must ferment for 5 days. In this case, every day you need to pierce the mass with a wood stick, releasing the accumulated gas using this method.

Attention! During fermentation, watch the foam that appears on the surface, as soon as it disappears, the dish is ready to eat.

Pack the vegetable mass into jars, squeezing the brine out with your hands. Close the container with nylon lids and place in the refrigerator for next storage.

Cabbage soup from the freshest cabbage: preparations for the winter

Our truly Russian recipe. It has an amazing longevity, more than a thousand years... It doesn’t become boring or boring either with its taste or appearance. Usually served with black rye bread. There are “rich” or “empty”, “daytime”. Have you already thought of it? Another hint - if the dish is being prepared in its entirety, there must be 6 main product components. The most basic of them is cabbage. And it languished in a Russian oven for almost a day. Well, naturally, we are talking about cabbage soup. This soup has an inimitable taste and smell - you'll lick your fingers. And the thickness is such that a spoon would stand on the opposite side - watery. Not for everyone. There are no phlegmantic eaters, there is an incorrectly prepared hot dish.

Cabbage soup for the winter in jars: recipe with cabbage and tomato paste

Ingredients:

1 kg. cabbage;
150 gr. onions;
500 gr. new tomatoes;
250 gr. carrots;
250 gr. sweet bell pepper;
100 gr. sunflower oil;
100 gr. tomato paste;
1.5 tbsp. salt;
2.5 tbsp. sweet sand;
0.5 tsp vinegar essence 70%.

How to roll cabbage soup for the winter

For preparation, we need cabbage: we chop it into long strips, like for ordinary cabbage soup.
Peel the carrots, wash them and grate them through a coarse grater.
Peel the onions, rinse and cut into small cubes.
We remove all the seeds from the pepper and then cut it into cubes. Bell peppers will give the preparation a rich summer smell.
Grind the tomatoes through a meat grinder or in a blender bowl.
Mix the vegetables with salt and sugar and start frying in oil.
After 10 minutes, add tomato juice and simmer for another 10 minutes.
Add tomato paste, keep on low heat for another 10 minutes. 2 minutes before readiness, add vinegar and stir. The preparation for cabbage soup is ready, all that remains is to seal it.
Place the vegetables in sterile jars, filling them up to the shoulders.
Roll up the boiled lids and let cool, covering with a blanket.

Cabbage soup with cabbage and tomato paste will always help you out in the winter. Add the vegetable mixture to the soup after the broth and potatoes are cooked.

Recipe for cabbage soup with cabbage and tomatoes in jars for the winter

What we need (for 0.5 liters):

tomatoes – 2 pcs;
bell pepper – 0.5 pcs;
carrots – 1 piece;
sugar – 1 tsp;
salt – 0.5 tsp;
vegetable oil – 3 tbsp;
onion – 1 piece;
cabbage – 0.5 fork;
vinegar - 1 tbsp.

How to prepare cabbage soup from fresh cabbage for the winter

We carefully wash the products, remove the husks, and clean them. Shred half of the fork on a shredder or using a food processor. Grate the carrots on a grater with large holes. Peppers - in strips, onions in half rings, tomatoes - in pieces.
Place vegetables in a frying pan, mix well and add a little water. Don’t add too much water; the vegetables will release juice on their own. They should be stewed, not boiled. Cook for about 15 minutes.
Add oil and vinegar. Leave to simmer for another 5-7 minutes.
Pour in butter, salt and sugar and cook for 2-3 minutes.
We pack the product into dry, unstained, steamed jars and close (screw) the lids tightly. Wrap it up and let it cool for a day. Then we transfer the blanks to a cool room.

Recipe: cabbage soup for the winter in jars with cabbage without vinegar

List of ingredients per 0.5 liter:

1/4 fork cabbage;
5 tomatoes;
1/2 hot pepper (optional);
1 onion;
1 carrot;
3 tbsp. vegetable oil;
salt to taste;
2-3 cloves of garlic.

How to prepare cabbage soup without vinegar

The manufacturing process is as usual: we prepare the vegetables, remove the outer leaves, and clean them. Shred the cabbage into “noodles”.
Tomatoes in cubes, carrots on a large grater, onions in half rings.
Hot pepper - chop into small pieces with a knife, garlic into slices, and then chop them further.
Pour vegetable oil into a saucepan, add vegetables (not counting cabbage) and fry everything for 3 - 5 minutes.
Add cabbage to the semi-finished mixture and continue to simmer for 20-30 minutes.
Place the hot stuff into sterilized jars and screw on the lids. We insulate and leave to cool. We store the preserved food in a cool pantry or cellar. Where it's not hot.

Greenish cabbage soup: cabbage recipe for the winter

List of goods:

6 top greenish leaves of cabbage;
30 gr. salt;
1 tsp Sahara;
0.5 glasses of water.

How to cook greenish cabbage soup for the winter

Remove the top leaves from the cabbage with a fork. Let's wash them under running water. Let's discuss it.
Using a very sharp knife, we will try to chop it very thinly into strips. Then we will chop them into squares. This is not my whim, it was indicated in the recipe, and I did not deviate from the advice. Grind the finished chaff with your hands, lightly, without fanaticism.
Pour the cabbage into an enamel pan (or jar).
Dissolve salt and sugar in water at room temperature.
Pour the brine into the bowl with the cabbage and stir with a spoon. We put pressure on top. This could be unstained granite or a jar of water or whatever you use as a load.
Leave in a warm room for 5-7 days. It all depends on the temperature.
After a certain time, we transfer our crumbs into a clean jar and compact it with wood masher. It is necessary that the mass be dense, without gaps and air, and there must certainly be liquid.
Cover the neck of the jar with a clean cloth (the combination of various and interacting tissues form organs) and take the dishes out into a cold space. Make sure that the mass is not dry. Moisten it with water.

Before using, be sure to wash it and later you can throw it into the broth.

Unfortunately, almost everyone doesn’t have a Russian stove at the moment. So you have to create the appearance of simmering the dish and keep it on the stove for a long time. And we can no longer taste the real taste of ancient Russian cabbage soup. It's a pity. You have to invent something of your own, fantasize. It happens that we add mushrooms, various spices, parsley root, celery are also harmoniously felt in this dish. Bay leaves and herbs (dill and parsley) also feel great in this soup.

Here are the recipes that our creators consider to be the best for themselves, and you, having the basic preparation, can add various components to your own taste. Even cook with fish broth. There is such an option.

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