Composition / ingredients
Cooking method
1. Peel the onion, cut into half rings.
2. Pour olive oil into a deep frying pan, heat over the fire, then spread the prepared onion, fry until soft.
3. The stalks of celery are washed, chopped into pieces about 0.5 centimeters thick. Spread the celery to the onion, cook over medium heat for 15 minutes with periodic stirring.
4. Chilli peppers are cleaned from seeds (we work with gloves), cut into thin strips, put in a frying pan with the rest of the ingredients.
5. Spinach is washed under running water, thoroughly rinsing the folds of greenery, the hard parts are cut off (if the greens are young, the stem can not be removed). Cut the spinach into strips 5 millimeters wide, put it in a frying pan, cook for 6-7 minutes (during this time, the ingredients will significantly decrease in volume).
6. We spread the fragrant cabbage soup on pre-washed and dried cans, cover with lids and place in a spacious saucepan, laying a non-slippery piece of fabric on the bottom. Pour hot water so that it reaches the hangers of the jar and send the pan to the fire. Pasteurize in boiling water for 12 minutes.
7. We turn the jars upside down, wrap them with a terry towel, leave them to cool completely (for a day).
We store them in the cellar.
Delicious soup for you!
Caloric content of the products possible in the composition of the dish
- Spinach - 22 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chili pepper - 40 kcal/100g
