Dressing for green cabbage soup

Category: Blanks
Dressing for green cabbage soup

Ingredients

sorrel 800g
parsley 200g
peeled marrow 400g
lemon acid 1 tsp

Cooking method

  • Peel the zucchini and rinse the greens. Chop everything at random and grind it in a kitchen processor or in a meat grinder with a large grid. Bring the mass to a boil with continuous stirring, boil for 2-3 minutes, adding citric acid. Arrange in prepared sterilized jars, cover with a lid (do not close to the end) and sterilize in the microwave at the rate of 2 minutes for every 0.5l. Close the covers hermetically. Use for cooking green cabbage soup, adding at the end at the rate of 0.5 liters per 2 liters of soup (broth + potatoes + cereal + cabbage + carrots and other vegetables if desired). In the Shteba pressure cooker, I cook soup for 5 minutes on the "Soup" program 0.7, after unlocking I add such a preparation of 0.7 liters per 3 liters of ready-made soup. Serve with boiled egg and sour cream.


Elena Kadiewa
What a restless girl! At night, I laid out the recipe again! Yesterday I disposed of the zucchini, but I’ll go to the squash, there should be zucchini germs, I’ll also pick up some sorrel, there’s parsley, so I found my mother’s care again, at least a jar, but I’ll do it! Thank you, Linka-picture!
Interestingly, sorrel darkens when boiling, and you have everything so green!
lappl1
Linochka! How I love green cabbage soup! But I haven't cooked it with zucchini yet! Super! Thanks Lin! Great recipe!

Linadoc
Quote: elena kadiewa
sorrel darkens when boiling, and you have everything so green!
Due to parsley, zucchini and citric acid.

Well, I set the light correctly when shooting


Quote: lappl1
How I love green cabbage soup!
Thank you, Luda! And as I love, I have already sown a meadow of sorrel, and now I constantly collect it from April to October.
nila
Linadoc,
Linochka, today she was picking off the remnants of vegetables in the garden and cutting off sorrel and parsley. I was puzzled where to attach sorrel and then came across your recipe for cabbage soup. Tomorrow in the morning I’ll start harvesting. True, it is somehow not customary to cook cabbage soup in our country, we are preparing more and more borscht and soup. But I was interested in the recipe and decided to try it.
A couple of questions have ripened.
First, tell the cabbage soup, as far as I know, is it necessary to add tomato or not?
What kind of acid is this workpiece? The husband does not really like sour dishes ...
Today I tore off almost a bucket of unripe sweet pepper and I need to attach at least half of it somewhere. Tell me if you add pepper to this blank, won't spoil it?
And yes ... there is also green dill, and you only have parsley in your recipe. Should I cut the dill too?
Linadoc
Nelya, tomato is not necessary, pepper is possible, sour preparation, dill is possible.
nila
I understood everything, the greenery is already washed, it is standing on the street flowing down. Tomorrow, right from the morning, and we'll do it.
Thanks to Linochka for the answer. I also forgot to ask - how many cans do you get from this portion?
Linadoc
Quote: nila
How many jars do you get from this portion?
3 x 0.5l jars.
nila
so little ? I have only 500 grams of sorrel ...
everyone, thanks for the answers! I don't bother anymore

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