Green cabbage soup for the winter - soup dressing with spinach and celery
If you manage to grow spinach, then there are several great ways to keep it. Firstly, you can blanch, squeeze and freeze. Secondly, prepare a variety of winter salads. Thirdly, and, in my opinion, this is the most useful application to make green cabbage soup for the winter. Soup dressing with spinach and celery will come in handy for you in the winter. Having ready chicken or beef broth in the refrigerator, all you need to make a delicious soup is to boil a few potatoes in it and add a jar of green cabbage soup prepared for future use, you just have to season with sour cream and serve.
Garden greens ripening in the first half of summer are an excellent basis for winter harvesting.
- Time for preparing: 45 minutes
- Amount: 0.6 L
Spinach and Celery Soup Dressing Ingredients
- 200 g of fresh spinach;
- 300 g stem celery;
- 180 g of onions;
- green chilli pod;
- pod of red chili;
- 40 ml odorless olive oil;
- 15 g of salt.
The method of cooking green cabbage for the winter
Almost all soups begin to be cooked by frying onions, ours is no exception. So, in a wide cast-iron skillet, practice has shown that this dish is best suited, we heat the odorless olive oil to a state where a slight smoke appears. Throw onion, chopped into large rings, add salt to make the juice stand out. You can immediately put all the salt laid for the recipe.
As soon as the onion becomes soft, add the celery stalks, chopped into pieces 5-6 mm thick. Cook the vegetables on medium heat for 15 minutes. Be sure to mix the vegetables so that the onion does not burn, in the soup dressing all the ingredients should be cooked the same way.
Green and red pods of chili peppers are cleaned of seeds, cut into thin strips, added to the pan.
Now it's the turn of fresh spinach. In order to avoid the ingress of sand and earth, which often appear in the folds of greenery, we soak it in cold water, rinse it under the tap and cut off the stiff stems. Young spinach can be chopped along with the stalks, and later use only leaves.
Cut the greens into strips 0.5 cm wide, add to the rest of the ingredients, cook over medium heat for 5-6 minutes.
Ready vegetables will decrease quite a lot, especially for spinach - a very small portion remains from a large bunch.
We prepare clean and dry cans, lay out the hot soup dressing. Cover the filled cans with clean lids. We put a linen towel in the dishes for sterilization, pour the water heated to 50 degrees. We put the banks so that the water reaches approximately to the shoulders. Slowly heat the water to a temperature of 90 degrees, sterilize for 12 minutes.
Immediately close the pasteurized dressing tightly, cover with a thick blanket and leave to cool at room temperature.
We store cabbage soup in a cool, dry place. Storage temperature from +3 to +7 degrees Celsius, blanks retain their taste and color for several months.