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Shchi (Cabbage Soup Base) for Winter, Without Bell Pepper

Looking for something else to put up for winter? Make a batch of shchi base! This canned vegetable base is a real time-saver — with it, your favorite cabbage soup comes together in no time. So if you decide to try the recipe, the time won't be wasted!

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Cabbage soup for winter without pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 58 % 11 g
Carbohydrates 37 % 7 g
126 kcal
GI: 86 / 0 / 14
    1. Peel the onion and garlic. Cut the onion into thin slivers and the garlic into slices, put them in a deep heavy-bottomed skillet, pour in the vegetable oil, and fry over low heat.
    1. Wash the tomatoes, pour boiling water over them, peel off the skins (they'll come off easily), dice the flesh, and add it to the onion and garlic. Add the ground red pepper and smoked paprika, and simmer over medium heat for 10 minutes.
    1. Meanwhile, peel and wash the carrots and celery. Cut the carrots into thick rounds and the celery into cubes. Add them to the skillet and cook for another 15 minutes.
    1. Shred the cabbage (not too finely, about 1/4 inch / 0.5 cm), add it to the rest of the vegetables, season with salt, add the sugar, and simmer over low heat for 15 minutes.
    1. Five minutes before the end of cooking, add the bay leaf and peppercorns.
    1. Pack the mixture into dry sterilized jars, tamping it down with a spoon, and pour hot vegetable oil into each jar on top (the layer should be at least 1/4 inch / 0.5 cm).
    1. Sterilize the jars by placing them in a deep pot of hot water (the water should reach the shoulders of the jars) — 5 minutes for pint jars and 15 minutes for quart jars.
  • The final step, as always, is to leave them under a blanket for a day until they've fully cooled.
  • Store them in a dark, cool place — a cellar is ideal.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Paprika - 289  kcal/100g
  • Celery stalk - 12  kcal/100g

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