Schi are a national recipe for Russian cuisine. But soup of sauerkraut in a slow cooker is a modern innovation, for those who like to experiment. Each housewife has its own zest, its preparation.
I can proudly say that I learned to cook, this is a hearty dish, my grandmother. For her, food was considered everyday, and for our friendly family, loved and even solemn. I’m cooking my grandmother’s soup in the Redmond 110 crock-pot. The soup in it is just great and rich, well, a nice addition, the technique saves you time.
I propose to try cooking and you, I think, many will appreciate.
How to cook sour soup in a slow cooker, principles and secrets
For cooking gorgeous, sour cheek in a slow cooker, I want to talk about the secrets of cooking, friends of any hostess.
The laying of the initial components in the soup without preliminary manipulations of cooking (roasting, browning) is the main basis for cooking soup. This technique, as the use of raw ingredients in the soup is considered to be quite appropriate for Russian cuisine.
- To decide on the choice of broth or broth, since the soup is divided into lean (take as the basis, vegetable broth or mushroom broth) and rich (use meat types such as: pork, poultry, beef).
- Prepare the main ingredients for cabbage soup: of course, sauerkraut, carrots, potatoes, onions, tomatoes.
- Cabbage should be left in cool water for a while to get rid of excess salt (if necessary). If the sauerkraut is large, then it should be chopped smaller, and in order to speed up the cooking soup, the vegetable should be stewed, in an acceptable amount of broth or broth.
- If you want to add legumes to your soup, you should soak them in cool water for a couple of hours in advance. Lay in boiling broth or decoction before adding potatoes.
From myself I want to add a couple of tips:
- Shchi soup is excellent if you use your own sourdough cabbage to cook them.
- Before cooking any kind of meat, water must be filtered, making it soft and adding, plus broth or broth.
Sauerkraut soup with beef in a slow cooker
The variety of Russian cuisine is very large. One of the famous and all favorite dishes are just soup. In addition, appreciating all their benefits “we devoured for both cheeks”. Sauerkraut carries a lot of vitamins, namely vitamin C, so necessary for us in the winter. We begin our process of creating soup.
Required Products:
- Water - 2 liters
- Beef bone (pre-washed) - 250 grams
- Sour cabbage - three hundred grams
- Potatoes - 4 pieces (medium-sized)
- Carrots - 1 piece (mediocre)
- Onion turnip - 1 head (not very big)
- Cook salt
- A mixture of peppers, lavushechka, greens
Cooking process:
Put the beef bone in the bowl of the multicooker, add water and close. Choose the program "soup" and set to prepare for an hour.
At the same time we clean the vegetables, wash. Potatoes are shallowed in small cubes, onions - in small cubes, carrots - it is better to chop into straws. Rinse sour cabbage under running cool water and cut it into smaller pieces.
When the beef meat is ready, cut it off and put it in a bowl, and the bone again in the broth. We also send vegetables with cabbage, salt, pepper and put Lavrushka (everything in moderation). Readiness continues for another thirty minutes. After cooking, remove the bone from the soup, and cut the meat into medium-sized slices and put in the soup, cook another ten minutes.
Ready soup spill hot on soup plates, adding chopped greens and sour cream.
Greens can be used: dried, frozen or fresh, the taste of soup from this will not spoil.
Recipe for sour cabbage soup with pork in a slow cooker-cooker
It's no secret that soup is popular since ancient Russia. They were prepared from both fresh cabbage and sour, which was harvested in large quantities. And it was stored in wooden barrels.
Of course, in modern times, few people ferment cabbage on their own, it is easier for people to buy it in the store. Well, if we prepare, it is not in barrels, but in glass jars. Cooked soup in ancient times in clay pots and allowed to sweat in the Russian stove. Today we are far from this, and we came to the rescue to us, a miracle — an assistant: a multi-cooker-pressure cooker. In it, we will prepare the next recipe of pork soup.
Required Products:
- Pork - 350 grams
- Potatoes - 5 medium-sized
- Carrots - 1 medium
- Pickled cabbage - about half a kilo
- Onion - 1 head
- Cook salt
- Spices at discretion
- Lavrushka
- Greens as needed
Cooking plot:
Cut the pork meat into medium-sized slices and immerse them in a multi-cooker and cook them, initially adding two large spoons of olive oil (I have refined).
In the meantime, while the meat is being cooked, we cut the onion into small cubes, chop the carrots, then combine them with the meat by turn.
Turn came to cabbage, it also needs to be pre-fry with the other components. While the roast is being prepared, we are going to prepare the potatoes: clean, wash, cut into medium cube. Immerse it in a pressure cooker, salt and pepper and add one liter of water.
With the lid and hole closed (to steam out), we select the “soup” mode and leave it to simmer for 30 minutes.
After a predetermined time, our soup with pork is ready, the final touches remain. Before serving (hot), sprinkle with chopped greens and add sour cream (optional).
This dish is perfectly stored in the refrigerator for several days, and this soup only makes it tastier.
Lean cabbage soup with sauerkraut, cooked in a slow cooker
These soup are available to everyone in cooking, but their simplicity does not violate the taste, it is and will be excellent. And I will tell you the whole secret. This soup can be used in the home menu on fast days, it will be very useful.
Required Products:
- Potatoes - 4-5 medium-sized
- Sauerkraut - 350 grams
- Carrots - 1 root vegetable
- Onion - 1 head
- Tomatoes - 2 medium sizes
- Salt, spices, lavrushka and greens - to taste
Cooking process:
Prepare the potato tubers cleaned from the skin, washed, then grind straw. Peel carrots with onions, wash, shred. Tomatoes hold in boiling water for a few seconds (to make it easier to remove the skin).
On the scoreboard of the multicooker, set the “baking” mode and pass: onions, carrots, tomatoes, with seasoning and salt for 15-18 minutes.
Next, pour the liquid up to the mark into the multi-cooker tank, then put the potatoes and cabbage, if necessary add salt, pepper. In the “soup” mode, we prepare 60-70 minutes At the end of cooking, a multicooker signal will alert you. Before serving, decorate the soup with finely chopped greens.
Chicken soup with sauerkraut, recipe cooking in a slow cooker
The taste and variety of soup is very large. Depending on what kind of meat for broth you use, maybe it will not be meat, but mushrooms (mushroom broth), but in any variant the soup remains divine. I think many will agree that this dish will be gladly welcomed, at every table, with family and friends. Well, we will greet, the next kind of soup.
Required components:
- Sauerkraut - 200 grams
- Onion - 1 medium-sized
- Tomatoes - 2 medium sizes
- Carrots - 1 root vegetable
- Chicken ham - 1 medium
- Potatoes - 5-6 pieces
- Laurel, salt, a mixture of peppers, greens
Cooking principle:
Onion shred small cube. Three carrots on a regular grater. Tomatoes are also cut into small cubes. Potatoes cut into strips. In the bowl of the Polaris multicooker, pour 2 tablespoons of vegetable oil and turn on the “frying” mode, then wait for the oil to warm up, you will hear a signal.
Laying for roasting: carrots, onions and tomatoes. After five minutes, add the chicken meat to the vegetables and fry for a couple of minutes on each side. After the meat crust on each side, turn off the “frying” mode and throw in the remaining products: sauerkraut and potatoes.
Fill the workpiece with hot water, to the level of 1.8. Add one large spoonful of salt and set the “soup” program for 60 minutes. Ten minutes before the end of the process in a soup put a pair of lavrushek and heels of peppercorns. Freshly cooked cabbage soup with chicken, hot poured into portions and put the greens (dried, frozen or fresh), well, if you wish, it would be good to put sour cream.
Delicious cabbage soup with sauerkraut and turkey cooked in a slow cooker
Products for cooking:
- Turkey Pulp - 650 grams
- Potatoes - 4-5 not very large
- Sauerkraut - 400 grams
- Carrot - 1 mediocre
- Repchpty bow - 1 small
- Vegetable oil - 2.5 large spoons
- Bulgarian sweet pepper - one
- Salt
- Spices, greens - at will
How we will cook:
Wash the turkey pulp, dry and chop into cubes (medium size). We add sunflower oil to the multicooker tank and set up the “frying” program when a signal is heard (notify that the butter has warmed up), lay the turkey and fry for 30-35 minutes.
Prepare vegetables: clean, wash. Onion we shred feathers, carrots chop straws and send them to the meat, pass over another fifteen minutes.
Potatoes are peeled, washed and crumbled into a small cube and also added to vegetables, along with sauerkraut. All this beauty must be poured with water, pre-seasoned with salt and pepper.
We set the “soup” program - 60 minutes (the whole cooking time). We pour hot soup into soup plates, decorate with greens and, if desired, put sour cream. Served with rye bread.
Sour soup in a slow cooker with mushrooms
Before I begin to describe my recipe, I want to tell lovers of restaurant food, that you should not run, in different places in pursuit of Russian food. It can be easily prepared in your kitchen. And even if you have a multicooker in the kitchen, then you will do it with ease. You will be surprised at the result, which will turn out to be no worse than a restaurant one, but on the contrary, it will only surpass it! After all, all the taste qualities remain inside the multicooker, which means, in the very epicenter of our soup.
We need:
- Water - 3 liters
- Sour cabbage - 350 grams
- White mushrooms - 200 grams
- Potatoes - 5-6 medium size
- Carrot - 1 medium
- Onions - 1 medium-sized
- Tomatoes - 2 pieces (medium size)
- Plain fine salt
- A leaf of laurel
- Spices, greens - at will
Cooking process:
Cut vegetables: carrots - straws, onions - shred into feathers, tomatoes - diced, potatoes - medium dice, mushrooms also - dice.
Pour oil into the crockery of the multicooker - 2.5 tablespoons, put the “frying” mode and cooking of the “vegetables” product on the board, after the signal we send the carrots and onions to cook for 12 minutes (stirring occasionally).
After 12 minutes, lay out the potatoes, mushrooms, tomatoes, cabbage. Pour water, the required amount - 3 liters, pre-salt, pepper and stir. On the scoreboard the program “soup” - 50 minutes (cooking time).
Ready soup is poured in portions, garnished with greens (dill, parsley) and add sour cream. We ask to the table!
Recipe of cabbage soup with sauerkraut and beans cooked in a slow cooker
I think the recipe will interest those who chose vegetarian food for themselves (without meat). Cabbage soup with cabbage and beans is low-calorie, which means they will find their preference in the circle of people who are on a diet or just watching themselves, counting calories. This type of soup is very piquant, I recommend you to catch this piquancy too !!!
Ingredients:
- Beans - 60 grams
- Sauerkraut - 350 grams
- Potatoes - 2 pieces (small size)
- Onion - 1 head
- Garlic - 1.5 teeth
- Water
- Cook salt
- Pepper, greens - to taste
Start cooking:
Beans stand a couple of hours in warm water. Vegetables carrots and onions, peel and turn into small cubes. Wash sauerkraut in cool water and squeeze.
We put all the ingredients in the multicooker bowl, season with salt, pepper and put the lavrushechka, pour it with liquid. On the scoreboard we set the mode “soup” cooking time 85 minutes, “start”.
We cook the finished dish with greens and chopped garlic (for piquancy), sour cream (optional).
The classic recipe for sour cabbage soup with meat in a slow cooker
The classic soup recipe is as simple as it is unique. For cooking broth, you can take any kind of meat (for an amateur). The kings at one time preferred just pork. Therefore, we call our soup - truly royal.
Ingredients:
- Meat (in my case pork) - 400 grams
- Potatoes - 4-5 medium-sized
- Bulb onion - 1 medium size
- Carrots - 1 small
- Cabbage - 350 grams
- Tomato (grated) -1 piece, can be replaced with 2 tablespoons of tomato paste
- Olive oil - 2 tablespoons
- Drinking water
- Normal salt
- Spices, greens
How to cook soup in a multicooker:
Cut the pork flesh into small pieces. We pour oil into the multicooker container, select “baking” on the scoreboard and, after the multicooker squeeze, send the sliced pork and sauté for 35 minutes. Prepare vegetables, chop onions, cut carrots into small strips, potatoes - into cubes. Sauerkraut should be washed in running water and squeeze.
Onions and carrots lay out in a bowl where the meat is fried and cook another 15-20 minutes, stirring.
Next in line are potatoes, cabbage. Salt, pepper, fill with water. Cooking time is 65 minutes. About seven minutes before the end of the soup, we put the grated tomato.
After the sound signal, we spill excellent soup with meat in portions, sprinkle with chopped greens and coax sour cream (it is better if it is homemade).
Our classic soup is ready!
And lastly, I want to say a little about the fact that in the long history of cooking soup, their superiority is only elevated.
Proverbs and sayings say about the great value of the cabbage soup. Invented by the simple Russian people: “Shchenoy spirit” - stands throughout the hut, “Teach your wife how to cook soup”.
