A solyanka made from cabbage for the winter or from any other vegetable will certainly please the taste of all family members and guests. The canning process will be simple if you follow the recommendations and step-by-step descriptions that come with each recipe.
Cabbage dish
Vegetable hodgepodge with cabbage for the winter turns out more refined and tastier if you pickle other vegetables along with it.
- You need to chop 2.5 kg of fresh cabbage.
- Approximately 700 g of onion is cut into half rings.
- Cut 1 kg of carrots and bell peppers into cubes.
- For cabbage solyanka you will need about 500 g of tomatoes, they also need to be cut into cubes.
- Combine the chopped vegetables in one pan, pour in 200 ml of oil, add 10 g of salt and 100 g of sugar.
- After the mixture boils, cook for another 17 minutes.
Cabbage solyanka is distributed into jars for the winter and sealed with iron lids. After cooling, store in a cool place.
There is another favorite recipe for housewives for winter solyanka in jars, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just to lick your fingers!
- Cabbage, about 2.5 kg, is washed and chopped into strips.
- Carrots about 2 kg are peeled and cut into rings.
- Bell peppers must first be peeled from seeds and stalks, and then cut into slices.
- Onions will also need 2 kg. The vegetable is cut into rings.
- The composition is not complete without cucumbers, about 1 kg. They are cut into cubes.
- The tomatoes are washed, scalded with boiling water, the skin is removed and a tomato paste is made using a grater.
- After the vegetables are cooked, start frying the carrots and onions. Then add all the other ingredients. Simmer for about 45 minutes.
- Solyanka needs to be poured into jars and at the end add vinegar (30 ml per 1 liter).
The cabbage soup needs to be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.
Cabbage solyanka for the winter is made like store-bought pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.
- We prepare cabbage (3 kg). We clean it from the top leaves and finely chop it.
- Carrots (1 kg) are crushed using a grater, onions (350 g) are cut into slices.
- All vegetables are combined and simmered for 40 minutes.
- Then add 350 g of tomato paste, sugar and salt.
- A few minutes before removing the pan from the heat, add 150 ml vinegar.
Vegetable winter soup is distributed into jars, rolled up and stored upside down under warm clothing for about two days.
Among the recipes for winter solyanka in jars can be found with the addition of cauliflower. Vegetable preparation from cauliflower for the winter turns out to be very juicy and tasty, and preparation will take a little time.
- Cauliflower inflorescences are divided into smaller bunches, which are dipped in salted boiling water for a couple of minutes. After this, you need to transfer the parts to a colander to drain all the excess water.
- 2 bell peppers need to be peeled from stems and seeds, then cut into strips.
- Two onions are cut into small slices.
- The cloves of one head of garlic are divided in half.
- Place 5-6 allspice peas, bay leaves, and 8 grain mustard into prepared jars. Then comes the turn of vegetables. The final layer also becomes a set of initial spices.
- The brine is prepared separately. Add salt to the water and wait until it boils. After this, pour in the chopped vegetables for 15 minutes and drain to boil again. The contents of the jars are filled again and closed with iron lids.
Canned vegetables are turned upside down; as soon as they cool down, you can move the jars to a cool place for long-term storage.
Blue vegetables in addition to cabbage
Solyanka without mushrooms for the winter can be made from any vegetables. But most of all, eggplant will help remind you of the mushroom flavor, for example, of champignons.
Solyanka with eggplants and cabbage for the winter pleases with its bright colors and excellent taste. A detailed description of how to prepare hodgepodge without sterilization will help.
- Cabbage (3 kg) is finely chopped, you can use a special grater.
- You need to get juice from tomatoes (1.5 kg). Therefore, fresh vegetables are passed through a meat grinder.
- 1.5 kg bulbs are cut into rings.
- Eggplants (1.5 kg) should be cut into cubes, sprinkled with salt and left for 17 minutes. During this time, all the bitterness will come out.
- All vegetables are combined in one container and simmered for about 50 minutes.
- Then pour in 75 ml of vinegar and leave to simmer for another 5 minutes.
The resulting hodgepodge for the winter should be placed in glass jars, rolled up and kept upside down under a warm blanket until it cools completely.
Bean dish
You can make a preparation in the form of hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. When heated, it can be eaten separately. And when cold it will be an excellent addition to any side dish.
- To prepare the dish you will need 1 kg of beans. The product must be soaked in water for 10 hours.
- 2.5 kg of tomatoes are cut into slices.
- 1 kg carrots are chopped using a grater.
- 1 kg bell pepper cut into strips.
- 500 g onion cut into rings.
- Mix all the vegetables, salt, pepper, add sugar, oil, 5 ml vinegar and bring the mixture to a boil. After this, cook for another two hours, stirring the contents of the pan occasionally.
The finished soup is placed in sterilized jars and covered with iron lids. The container should be stored upside down for the first few days, wrapped in a warm blanket.
Cucumber dish
The following recipe is popular among housewives. “For cucumber hodgepodge for the winter, I take the following components:
- three tomatoes and three cucumbers, cut into thin strips;
- cut two small onions into slices;
- I chop one large carrot;
- I cut the garlic into small slices;
- Finely chop a bunch of dill.
I mix all the ingredients, add 15 g of sugar and 150 ml of butter. The mass is ready for distribution into jars.
I prepare the brine separately. I add 10 g of salt and 15 ml of vinegar to a liter of water. As soon as it boils, pour the marinade into the vegetables. I place the jars in a large container with water and sterilize them for 17 minutes.
Ready-made salted vegetables can be opened in winter and any dish can be cooked with the addition of healthy and tasty vegetables.”
For the winter, you can preserve cabbage in a dish with pickled cucumbers.
- The cabbage is chopped, one carrot is grated, two onions are cut into half rings.
- Pickled cucumbers about 300 g and one bell pepper cut into strips.
- First add salt and sugar, a bay leaf and allspice into the pan. All other chopped vegetables are placed on this layer. Pour in 30 ml vinegar and 25 ml oil. Tomato paste 60 g is mixed with water and also added to the mass.
- The vegetable mixture needs to simmer for about an hour. Then the hodgepodge is distributed into jars and closed.
Closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents have cooled. The contents in canned food can be stored for a long time.
Zucchini for winter
You can prepare a delicious hodgepodge of zucchini for the winter.
- For hodgepodge you will need 3 kg of zucchini, 1.5 kg of tomatoes, 5 bell peppers, 1 hot pepper, two cloves of garlic. All washed and peeled vegetables must be minced through a meat grinder.
- Add 200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar to the resulting mixture. You need to cook for about 25 minutes.
- Hot vegetable hodgepodge is distributed into jars and rolled up.
Canned solyanka is very tasty and can be stored for a long time.
There is another recipe for hodgepodge with zucchini for winter storage in jars.
- You will need 1.5 kg of peeled and gutted zucchini. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
- Peeled carrots need to be grated, onions cut into cubes. Place in a frying pan with oil for frying.
- Tomatoes are doused with boiling water, peeled, cut into slices and placed in a pan for stewing. During the cooking process, they need to be mashed with a fork to obtain a homogeneous mass.
- Squeeze out the liquid from the zucchini and place it in a frying pan.
- Combine all the vegetables, add salt and sugar. You need to cook for another 20 minutes.
- A few minutes before removing from heat, add parsley, citric acid and ground pepper.
Hot, ready-made soup is placed in jars, rolled up and covered with a warm towel until it cools completely.
