It would seem that the favorite Russian dish that has been cooked in Russia since ancient times, and there are no more secrets left in preparing the soup, each housewife will be able to cook delicious cabbage soup from sauerkraut. But it was not there.
Far from all soup produce fragrant, tasty, rich. Consider the secrets and subtleties of cooking.
Sauerkraut soup in a slow cooker - general principles of cooking
Prepare the dish on the meat, fish or chicken broth. It is also permissible to cook the soup on the mushroom or vegetable broth.
If you choose meat, use sets of joints, bones. So soup broth will turn out to be especially nourishing, and to make it beautiful and transparent - remove the foam after boiling, add roots, a whole onion and carrot, laurel leaves, and spices a few minutes before being ready. After the meat is cooked, remove it, strain the broth itself. Tomite broth as long as possible from 2 to 4 hours: this technology is close to cooking a dish in a Russian stove, it will make the taste of the dish especially rich.
Fresh mushrooms are better to pre-fry, with or without onions. Dried mushrooms will need to soak, then boil. Russian cabbage soup with mushroom caviar is delicious or simply with a product ground in a blender, it is mainly added to sautéing.
Another of the main ingredients, of course, is sauerkraut. To soup was delicious, do not forget to try the product before laying in the soup. It is better to keep too acidic for some time in cold water, then squeeze. If the cabbage is cut into large pieces, chop it. Add sauerkraut can be directly into the broth, or pre-lightly stewed in butter with the addition of broth.
Other ingredients of the soup can be potatoes, carrots, onions, as well as cereals or legumes. Greens are an integral part of cabbage soup from sauerkraut. Take parsley, dill, green onion feathers. Served with sour cream and a crust of black or gray bread. You can apply sliced fresh garlic.
1. Shi cabbage soup in a slow cooker with beef
Ingredients:
• Beef bone with fat - half a kilogram;
• sauerkraut - half a kilogram;
• 2 potato tubers;
• 1 onion;
• 1 carrot;
• a bunch of fresh parsley;
• seasoning for soups - 1 tsp;
• salt - pinch.
How to cook:
1. Pour the water purified through the filter into the multicooker container, put the meat with bone prepared and cut into several pieces, add some salt, set the “soup” mode (or some other suitable mode for soups) for one hour.
2. Soft meat is taken out of the tank, cooled and separated from the bone.
3. In the resulting broth, put the sauerkraut, potatoes, chopped into cubes, carrots - grated and onions - thin half-rings, pepper and cook in the same mode for half an hour.
4. After this time has elapsed, place the meat without a bone to the vegetables, set the slow cooker to the heating mode for 5 minutes.
5. When serving, we spill cabbage soup from sauerkraut into deep plates, sprinkle with finely chopped parsley greens, put sour cream in the middle, put a flat plate with slices of wheat bread next to it.
2. Lenten soup of sauerkraut in a slow cooker
Ingredients:
• 50 ml of sunflower oil;
• sauerkraut - half a kilogram;
• 1 potato;
• 1 carrot;
• a small bunch of parsley and green onions;
• seasoning any - half a pack.
How to cook:
1. We regulate the multicooker to the “extinguishing” mode. Pour the water purified by the filter into the bowl, lay the sauerkraut, close the lid and simmer for 10 minutes.
2. After 10 minutes, lay the potatoes, cut into an average cube, season with seasoning and simmer again 10 minutes in the same mode.
3. Make a zazharku: put onion into a oiled frying pan, chopped onion and chopped carrot on a grater and fry over moderate heat to a transparent color. At the end of the frying, we add some salt and pepper to the vegetables. 4. Put the roast in the soup, stir well, boil for 2 minutes, turn off the machine and insist the soup for 30 minutes.
5. Serving to the table, pour the soup into plates, sprinkle with parsley and green onions.
3. Sauerkraut cabbage soup in a slow cooker with pork
Ingredients:
• pork tenderloin - 0.5 kg;
• 4 potato tubers;
• 1 carrot;
• sauerkraut - half a small cup;
• 1 tomato;
• seasoning for soup, salt - 20 g;
• sunflower oil - 3 tablespoons.
How to cook:
1. Cut the pork tenderloin into a medium cube, put in a multicooker container and fry until crisp in baking mode for half an hour.
2. When the meat is fried, add a grated carrot, onion - fine chips, mix well, close the lid and simmer in the same mode for another 15 minutes with frequent stirring.
3. A few minutes before the end of the stewing of vegetables, add grated tomato without skin, mix well, simmer for another 3 minutes.
4. Put the potatoes in the middle bars, two leaves of bay leaves, sauerkraut, add some salt, season with seasoning, pour in all the purified water and cook for more than an hour.
5. At the end of time, stir the soup well, pour it hot on plates, put a tablespoon of sour cream in each plate, sprinkle with fresh herbs.
4. Sauerkraut cabbage soup in a slow cooker with basil
Ingredients:
• a small piece of any meat;
• sauerkraut - 2 handfuls;
• four potatoes;
• one carrot;
• bow;
• tomato - 1 tablespoon;
• salt, ground black pepper - 10 g;
• 1 bouquet of parsley and dill;
• dry basil - 20 g;
• 50 ml of sunflower oil;
• 2 laurel leaves.
How to cook:
1. Meat pulp is cut into medium pieces, put in a multicooker container and fry in baking mode for 15 minutes.
2. Add the onions to the meat - chopped with a knife, carrots - grated and fry for another 5 minutes.
3. Lay the sauerkraut, switch the slow cooker to the “stewing” mode and simmer for about half an hour.
4. After stewing, add the potatoes - in large cubes, add some salt, pepper, season with seasoning, add dry basil and pour all the purified water to the mark on the container, boil it in baking mode for half an hour. 5. 3 minutes before full readiness we add a tomato and two bay leaves, insist with the lid closed for 30 minutes as a heating function.
6. Serve in portions with parsley and sour cream.
5. Soup from sauerkraut in a slow cooker with wheat cereal
Ingredients:
• pork fillet - a little less than a kilogram;
• 1 carrot;
• 2 small onions;
• sauerkraut - 3 handfuls;
• Wheat groats - 150 g;
• sunflower oil - 30 ml;
• 1 bay leaf
• salt, ground allspice - 20 g;
• dill greens - 1 bunch.
How to cook:
1. Cut the pork fillet into a small dice, wash it, put it in a multicooker container, fry in oil in the “frying” mode for half an hour (you can put the diced lard together with the meat).
2. Add grated carrots to meat and onions - fine chips, fry for 10 minutes.
3. Lay the peeled potatoes, diced and wheat cereal.
4. In the last turn, we put Lavrushka, salt, pepper, pour hot water to the mark.
5. Switch the appliance to the “quenching” mode and cook for a little over an hour.
6. Serve soup with fresh greens and sour cream, next to we put a plate of homemade bread, baked in breadmaker.
6. Sauerkraut cabbage soup in a slow cooker with turkey meat
Ingredients:
• half a serving plate of sauerkraut;
• 0.5 kg of potatoes;
• turkey meat - 700 g;
• 1 sweet pepper;
• tomato - 50 g;
• sugar - 80 g;
• seasoning - 1 tsp.
How to cook:
1. Put the finely chopped cabbage into the multicooker tank, pour 200 ml of water, set the “quenching” mode and simmer for more than an hour.
2. Spread the stewed cabbage from the container, rinse the container well, wipe dry.
3. Put the potatoes, peeled and cut into medium cube and meat into a container - cube, pour all the water and simmer in the same way as the cabbage 60 minutes.
4. Lay the cabbage, tomato, chopped greens, Bulgarian pepper - straw, seasoning and simmer for another 60 minutes.
5. After all the ingredients are fully prepared, switch the slow cooker to the heating function and insist for 20 minutes. 6. Serve at the table in plates with sour cream and greens.
7. Cabbage soup from sauerkraut in a slow cooker with beans
Ingredients:
• 300 grams of cabbage;
• 50-60 grams of white beans;
• potato;
• onion;
• celery stalk;
• garlic;
• salt, spices, water;
• leaves of laurel.
How to cook:
1. Put the beans in a bowl, soak for a couple of hours in boiling water.
2. Onions, potatoes and peeled celery cut into small cubes.
3. Wash sauerkraut, squeeze.
4. Put all the prepared ingredients into the bowl of the slow cooker, salt, pepper, add spices and laurel to taste.
5. Cooking soup in the “soup” mode for 80 minutes, then let it stand for “heating” for 30 minutes.
6. Serve, squeezing fresh garlic in a bowl with cabbage soup.
Sauerkraut cabbage soup in a slow cooker - tricks and useful tips
• If the acidity in the soup was not enough, boil a half-glass-glass of brine and pour into the soup.
• Salt the soup with extreme caution, sauerkraut is already salty.
• If you decided to add potatoes when cooking soup, put it before sauerkraut, otherwise the potatoes may not boil due to the acidic environment and remain harsh.
• You can replace tomatoes with tomato paste and vice versa.
• Sauerkraut soup - the very dish that the next day or every other day only tastes better, so you can safely cook it in large quantities. Enjoy your meal.
