In order not to experience a shortage of fresh vegetables for winter seasoning for cabbage soup, soups or borscht, you can prepare a variety of canned semi-finished products. They will help you not only preserve the taste and aroma of vegetables, but also significantly reduce the cooking time of first courses.
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Green cabbage dressing
To prepare a semi-finished product for soup or green cabbage soup, you must have the following products:
- sorrel - 700 grams;
- parsley - 75 grams;
- dill - 75 grams;
- green feather onion - 150 grams.
In order for your dressing to be better preserved, you need to collect (purchase) fresh, undamaged leaves of sorrel, parsley, dill and green onions, sort the greens with damage. Sorrel leaves can be soaked with water to better remove sand and particles of earth from them. All components must be thoroughly rinsed, shake off moisture and leave to dry.
Prepared greens can be cut arbitrarily and mix all the components of the future dressing. Then the green mixture should be tightly packed in liter jars and pour salt solution, which is prepared from the calculation:
- water - 1 liter;
- rock salt - 50 grams.
Jars with dressing for green cabbage soup must be sterilized in boiling water for 30-35 minutes, then tighten with varnished lids or cork with glass.
You can prepare dressing for cabbage soup and soups in a more simplified way, which does not require sterilization. In this case, the products must be sprinkled with salt.