Ingredients:
- 2 white cabbage
- 1 l of water
- 2 beets
- 250 ml of apple cider vinegar
- 2 chili peppers
- 2 garlic cloves
- 150 ml of sunflower oil
- 2 tablespoons salt
- 1 teaspoon powdered sugar
Preparation:
Take the coarse leaves on top of the cabbage. Cut out the middle. Divide the cabbage into 6-8 pieces according to size. Cut the beets in half. Finely chop the garlic and pepper. Take turns to put the food in the pot - cabbage, beets, garlic, chili pepper. The last layer should be beets.
Mix water with oil, add salt, powdered sugar and bring to a boil. Pour vinegar and cool. Pour this marinade over the vegetables, put a wide plate on it and put a load of 1-2 kg on it. Keep at room temperature for 2–3 days. Then take the load and keep the cabbage in the refrigerator for a day (without removing the plate from the mouth). Well, cabbage soup will be ready by this time. This marinade can be stored in the refrigerator for 2 weeks.
Bon Appetit!