Solyanka for the winter in a jar

For preserving, we'll use 1-liter jars. One such jar is enough to make solyanka soup in a 3-liter saucepan this winter. Choose the size of the jars based on your needs and the size of your regular saucepan.

Solyanka is prepared using the simplest recipe, which does not require pre-frying vegetables or wasting time.

Step-by-step recipe

Step 1: Cutting vegetables

Before preparing the solyanka itself, let's prepare the vegetables. Start by shredding the cabbage. Chop the cabbage, then the onion into half rings, and grate the carrots on a coarse grater. Remove the seeds from the bell pepper and cut into strips. Dice or slice the hot pepper and tomatoes.

Step 2: Stirring and marinating

Place the chopped vegetables in a saucepan and stir. Add the spices (peppercorns, bay leaf, vinegar, salt, and sugar) and stir again. Then cover and let sit for 3 hours.

Step 3: Heat Treatment

Place the pan on the stove and cook for 30 minutes from the moment it boils, stirring the mixture occasionally to prevent it from burning.

Step 4: Rolling the solyanka

Ladle the hot solyanka into pre-sterilized jars. Fill the jars to the very top, pressing down gently on the cabbage. Seal the jars with lids.

Cooking tips

It is better not to use a meat grinder for tomatoes to preserve juiciness.

Be sure to taste the solyanka before canning. You can adjust the vinegar, salt, and sugar to your taste.

If you plan to experiment with solyanka in the future, you can add boiled mushrooms along with the vegetables.

This cabbage solyanka recipe is versatile. It can be served as a cold side dish with meat or used as a base for shchi or other entrees.