Vegetable Soup in a Jar for Winter

This vitamin-packed soup base is sure to please — and it's not at all hard to make.

Recipe author

Servings:

Green cabbage

1.5

Green tomatoes

Bell pepper (red is best)

Onion

600

Carrots

700

Apples (green, tart or tart-sweet)

300

Salt (heaping)

Sugar (heaping)

Vegetable oil

1.5

Vinegar essence (70%)

Peppercorns

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 38 % 5 g

Carbohydrates 54 % 7 g

73 kcal

GI: 86 / 0 / 14

Shred the cabbage into thin strips. Dice the tomatoes and onion. Grate the carrots on the coarse side of a box grater. Finely chop the apples and bell pepper.
Put the peppercorns, salt, and sugar in the bottom of a pot and pour in the vegetable oil. Add the chopped vegetables and apples, along with a little water. Bring to a boil.
As soon as it boils, lower the heat and cook for another 20 minutes, then add the vinegar essence and cook for 10 minutes more.
Pack the mixture into dry, sterilized jars, seal them, turn them upside down, and tuck them under a blanket. This makes about seven 0.7-liter (roughly quart) jars. In winter, just add chopped potatoes to broth or water, stir in a jar of this soup base near the end of cooking, let it boil 4-5 minutes, sprinkle in some fresh herbs — and your vegetable soup from a jar is ready!

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