Vegetable solyanka for winter

First you need to prepare all the vegetables: wash, dry and peel.

Next, proceed to slicing:

- chop the cabbage with a knife or shredding plates no thicker than 3 mm;
- bulgarian pepper cut into cubes 1 x 1 cm;
- cut onion into crescent-shaped plates;
- scald tomatoes, cool in ice water, remove the skin and cut into large cubes;
- cut bitter pepper into mugs;
- finely chop parsley;
- cut the parsley root into strips.

Take a large saucepan with thick walls, heat it, pour in olive oil and put the onion. Then cook the onion for 6-8 minutes and add the rest of the vegetables, as well as garlic passed through the press, in addition to it - sugar and salt. Close the lid and simmer on low heat for 35-40 minutes.
Add vinegar 10-15 minutes before the end of cooking.

Decompose the vegetable mixture into previously washed in soda solution, sterilized and dried jars. Cover the jars with lids, put them in a large saucepan on a towel, pour boiling water and sterilize for 15-25 minutes (from the moment of boiling). After that, close the jars tightly, cool and send for storage.

Vegetable hodgepodge should be stored at a temperature of 1-7 degrees, and served as a side dish to meat dishes or porridges.

Bon appetit!