Main Page
Homemade preparations
Cabbage soup for winter with tomatoes

Shchi Base for Winter (with Tomatoes)

A wonderful soup base that saves you a lot of time! And it's easy to make. This is the perfect option for anyone who doesn't want to fuss with vegetables every time they make soup — a canned shchi (cabbage soup) base for the winter.

Lyuda

Recipe author

Composition / ingredients

Servings:

Cabbage

1.5

Tomatoes

600

Carrots

600

Onion

600

Bell pepper

600

Vegetable oil

100

Sugar

0.5

Salt

Vinegar (9%)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

64 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

The ingredients.
Step 2:

Shred the cabbage.
Step 3:

Wash the carrots and tomatoes well. Grate the carrots and slice the onion. Cut the bell pepper into strips or grate it on the coarse side of a box grater. Cut the tomatoes into pieces.
Step 4:

Put all the vegetables in a single pot of a suitable size, stir, and cook for about 15 minutes. As they cook, the vegetables will release plenty of juice.
Step 5:

Then add the vegetable oil, salt, and sugar, and cook for about 5 more minutes, stirring constantly. At the very end, stir in the vinegar.
Step 6:

Ladle the still-hot mixture into jars and seal the lids.
Step 7:

In winter, you use this base to make a delicious soup — just stir it into your broth at the end of cooking (with meat, potatoes, and so on, if you like).

Of course, you can get all of these ingredients any time of year and easily make the dish from scratch. This recipe is for lazy cooks like me, who'd rather process a mountain of vegetables once than a little every week. In summer, my mom and I usually pick one weekend and spend both days doing nothing but putting up shchi base for the winter. Shred the cabbage. Wash the carrots and tomatoes well, then grate the carrots and slice the onion. Cut the bell pepper into strips or grate it coarsely. Put all the vegetables in a single pot of a suitable size, stir, and cook for about 15 minutes. Then add the vegetable oil, salt, and sugar, and cook for about 5 more minutes, stirring constantly. At the very end, stir in the vinegar. Ladle the still-hot mixture into jars and seal the lids. In winter, this base makes a wonderfully tasty soup.