Canned cabbage soup
Description
A hearty first course. You can make these shchi with sauerkraut, but I prefer using fresh cabbage, especially since there's no shortage of sour cabbage in winter. The recipe for preparing canned shchi is hardly different from other similar preserves and won't cause any particular hassle. They're very convenient to use—just empty the jar into a pot of boiling broth, add a little potato, and in 15 minutes you'll have the most authentic Russian soup ready! :)
Instructions
- 1
Step 1
Remove the outer leaves from the cabbage and finely chop it.
- 2
Step 2
Peel the carrots and onion. Slice the onion into half-rings (or finely chop, if you prefer), and grate the carrots on a grater.
- 3
Step 3
Peel and mince the garlic.
- 4
Step 4
Carefully clean the peppers (remove the seeds) and cut each into 3-4 pieces.
- 5
Step 5
Wash, dry, and chop the herbs.
- 6
Step 6
In heated vegetable oil, sauté the onion, then add the carrot.
- 7
Step 7
Place the cabbage, tomato paste, salt, and sugar (the amount of sugar depends greatly on the tomato paste—be sure to taste it!), add a little water, and simmer over medium heat until done. Add herbs and garlic 5 minutes before the end of cooking.
- 8
Step 8
Place a piece of hot pepper and several allspice berries into the bottom of clean jars. Distribute the cabbage soup among the jars, adding 1 tablespoon of vinegar to each 0.5-liter jar (a little more for 0.7-liter jars). Cover with sterile lids and sterilize 0.5-liter jars for 10 minutes and 0.7-liter jars for 15 minutes. Seal with lids, turn upside down, and wrap up. After completely cooling, transfer to a dark, cool place.