Composition / ingredients
Cooking method
Wash the cabbage, chop it. Peel and wash the onions and carrots. Cut the onion into half rings, grate the carrots. Peel the Bulgarian pepper from the seeds, remove the stalks, wash under running water, cut into cubes. Wash the tomatoes, cut out the attachment point of the stalk, cut into cubes.
When all the vegetables are prepared, choose a suitable saucepan, pour vegetable oil into it and lay out in layers: onions, cabbage, carrots, bell peppers, tomatoes.
And now pour salt, sugar and pepper, add tomato paste and pour a little water. Put the pan on the fire and simmer under the lid for 20 minutes. At this stage, the vegetables can be mixed and stewed for another half hour. At the very end of quenching, pour vinegar, hold it on the fire for a couple of minutes, and spread the soup in sterilized jars, roll up with sterile lids. Immediately turn upside down, cover with a warm blanket and leave for a day.
Store the blanks in the cellar.
Delicious soup for you!
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
