Cabbage soup from fresh cabbage for winter

So, let's start cooking:

- peel the onion, cut into small cubes, passer in vegetable oil (use half a portion) until transparent;

- peel the carrots, three on a coarse grater, send them to the onion, fry under a closed lid for 5-7 minutes;

- tomatoes are washed, we make a cross-shaped incision on the skin, put them in a bowl and pour boiling water over them, leave them for just a minute, after which we lower them into cold water and remove the skin, cut the prepared pulp of tomatoes into cubes;

- bulgarian pepper is cleaned from seeds and partitions, washed, cut into strips, sent to a frying pan with tomatoes, stew for 5 minutes;

- chop the cabbage thinly, put it in a saucepan, pour the remaining vegetable oil, spread the vegetable dressing, pour sugar and salt, cook the vegetables for about 5 minutes;

- after boiling, pour vinegar, keep on fire for about 2-3 minutes, after which we fill the pre-sterilized jars with vegetables, the juice released during quenching is evenly distributed among the jars;

- we roll up the blanks hermetically, turn them upside down, wrap them in a warm blanket and leave them to cool completely, for about a day.

It is best to store cabbage soup in a dark, cool place, in the cellar or in the basement.

Delicious soups for you!