Soup in a slow cooker - rich soup like from a Russian stove. The best recipes and features of cooking soup in a multicooker

Soup in a slow cooker - rich soup like from a Russian stove. The best recipes and features of cooking soup in a multicooker

Shchi is a traditional Russian dish made from sauteed or fresh cabbage. Soups differ from borscht in that, as a rule, they do not put beets and tomato paste or tomatoes in it.

Our grandmothers cooked soup in a cast-iron cauldron in a Russian stove, where they slowly languished. Therefore, soup turned out rich and very tasty.

Sorrel soup in a slow cooker - basic principles of cooking

Modern technology allows you to cook soup in a slow cooker, which will not be any different from those prepared by our ancestors.

Replacing a couple of modes and grinding products, you get rich soup with a unique acidic taste.

Peel potatoes and cut into cubes. If using fresh cabbage, it is finely chopped. From onions and carrots, after clearing them and grinding, prepare the vegetable fry. Then on top of it spread potatoes, cabbage and meat. Salt and pour water. Prepare soup in the mode of “quenching” or “soup”.

If you add tomatoes or tomato paste, you get red soup, something resembling borscht. In the green soup put sorrel and greens.

Schi is cooked with any meat: veal, chicken, beef or pork. To do this, take the pulp on the bone, boil the broth, then remove the pulp from the bone, finely cut it and add it to the soup. You can cook lean soup. And of course, where without spices and seasonings.

Recipe 1. Soup in a slow cooker with sauerkraut and chicken

Ingredients

  • chicken - 300 g;
  • salt;
  • sauerkraut - 300 g;
  • black pepper;
  • three potato tubers;
  • fresh greens;
  • carrot;
  • allspice - three peas;
  • onion;
  • two bay leaves;
  • vegetable oil - 60 ml.

Method of preparation

1. Rinse the chicken thoroughly and cut it into small pieces.

2. On the control panel, select the “Baking” program and activate it. Grease a saucepan with oil.

3. Put the pieces of chicken in a heated multicooker and fry the meat for five minutes from all sides. 4. Peeled carrots, coarsely grate. Onion finely crumble. Add vegetables to the saucepan and stir.

5. Change the program to “Quenching”, and cook, closing the lid, ten minutes.

6. Slightly squeeze sauerkraut and place in a slow cooker. Salt, pepper and mix thoroughly. Close the lid again and continue cooking the vegetables, stirring occasionally for 20 minutes.

7. Peel the potatoes and cut into small pieces. Add it to the rest of the products and fill all with boiled water. Put allspice and Lavrushka in the soup. Cook in the same mode for another forty minutes.

8. A few minutes before the end of the program, add finely chopped greens to the soup.

Recipe 2. Soup in a slow cooker with tomato paste

Ingredients

  • 300 g fillet of beef or pork;
  • boiled water;
  • four potatoes;
  • sunflower oil;
  • carrot;
  • two bay leaves;
  • 300 g sauerkraut;
  • salt;
  • 25 g of tomato paste;
  • black pepper.

Method of preparation

1. Rinse the meat, pat dry with napkins and cut into medium pieces.

2. Turn on the slow cooker to “Baking” mode for half an hour. Heat some of the sunflower oil in a saucepan of the multicooker. Put the meat in it and fry, stirring occasionally, to light ruddy.

3. Peel the carrots and onion. Shred onion melenko. Coarsely rub the carrot.

4. Wash peeled potatoes and chop into small cubes.

5. Lightly chop the sauerkraut. If it is too sour, slightly squeeze it and soak it in clean water.

6. Add all the vegetables, except potatoes and cabbage, to the roasted meat, stir and fix the lid. Cook in the same mode for another ten minutes. Stir periodically.

7. Now add the tomato paste to the vegetables. Here send the potatoes and sauerkraut. Spice up the spices, salt and mix. Put two bay leaves on top. Fill the bowl with water and close the lid.

8. Turn on the Quenching program and cook soup for one and a half hours. Pour the soup into plates, add a spoonful of sour cream to each and serve with rye bread.

Recipe 3. Shchi in a slow cooker with beef

Ingredients

  • 300 g beef tenderloin;
  • sunflower oil;
  • 300 g sauerkraut;
  • three potatoes;
  • salt;
  • onion;
  • black pepper;
  • carrot;
  • fresh greens;
  • bay leaf;
  • Sweet Pepper Allspice.

Method of preparation

1. Cut off the film and the beef from the beef. My meat and wipe wipes. Cut into small pieces.

2. Turn on the “Baking” mode. Pour some oil into a saucepan and heat it. In the heated oil lay out the pieces of beef and fry it until it boils away the entire juice.

3. Clean the onions and carrots and wash them under the tap. Shred onions as small as possible. Carrots three large. Add chopped vegetables to the meat, mix, salt and spice spices. We switch the slow cooker to the “Quenching” mode, lower the lid and cook for ten minutes. Add salt and pepper, focusing on cabbage acid.

4. At this stage, add the sauerkraut, stir and simmer under the lid for another 20 minutes.

5. Peel potatoes, wash and cut into pieces. Pour the chopped vegetable into the bowl and fill it with purified water. Add allspice and bay leaf. Cooking in the same mode by turning on the timer for forty minutes. Ready soup lay out on plates, add sour cream and chopped greens to each.

Recipe 4. Green soup in a multicooker

Ingredients

  • 400 g of sorrel;
  • sour cream;
  • white cabbage forks;
  • table salt;
  • onion;
  • black pepper;
  • four potatoes;
  • a bunch of fresh greens;
  • two liters of broth;
  • 50 g butter;
  • three chicken eggs.

Method of preparation

1. Sing sorrel under the tap, put them in a stack, roll it up, and crumble it into strips. Put the sorrel in a deep plate, scald it with boiling water and immediately drop it on a sieve. This is done so that the leaves become fragrant and tender.

2. Cabbage take whenever possible young. Remove the stalk and chop the leaves as thin as possible. 3. Peel and wash the potatoes and onions. Crumble the onions as small as possible. Two large potatoes three, and cut the remaining thick sticks.

4. Turn on the Baking program. Pour the oil into the bowl and heat it well. Put the onion in it and fry it to light ruddy. Add potatoes to onions. Switch the slow cooker to the “Soup” mode and cook for ten minutes.

5. Put in the soup sorrel and cabbage. Spice up with spices and salt. Cook for another ten minutes.

6. Rinse a bunch of greens and finely crumble. Peel boiled eggs and cut them in half lengthwise. Spread hot soup in plates, in each half of the eggs and sour cream.

Recipe 5. Soup in a slow cooker with fresh cabbage

Ingredients

  • a pinch of black pepper;
  • 300 g of beef on the bone;
  • 25 g of salt;
  • 200 g pork pulp;
  • 50 ml of refined vegetable oil;
  • half the head of white cabbage;
  • onion;
  • three potato tubers;
  • carrot;
  • two tomatoes;
  • paprika pod;
  • parsley, onion and dill.

Method of preparation

1. Peel off the onion and carrot. Finely chop the onion, carrot three on a fine grater, or chop quite thin straws.

2. Peeled potatoes thoroughly wash and cut into small cubes or bars. Shred cabbage with a sharp knife. Rinse the tomatoes, wipe off with a towel and cut into thin slices. Pepper freed from the stem, scrub the seeds and cut with oblong stripes.

3. My beef and pork under the tap with warm water, dry them with napkins and cut the flesh into medium pieces.

4. Turn on the multicooker in the “Frying” mode. Pour oil into the bowl and fry the onion in it until soft, stirring occasionally with a wooden spatula. Then add carrots, stir and fry the vegetable mixture for another five minutes.

5. In the vegetable fry lay out all the vegetables and meat. We pour in the purified water so that its level reaches the “4 liters” mark. Pepper and salt.

6. Close the lid, move the valve to the “Closed” position. Activate the “Soup” mode for forty minutes. Before serving, add chopped fresh herbs to each plate.

Recipe 6. Soups in a multivariate with mushrooms

Ingredients

  • 200 g of white mushrooms;
  • sunflower oil;
  • onion;
  • cumin;
  • carrot;
  • two bay leaves;
  • two red tomatoes;
  • ground black pepper;
  • salt.

Method of preparation

1. Remove the top leaves from the cabbage and chop it as thin as possible.

2. Peel the onion from the husk, wash it and cut it into small pieces.

3. Peel carrots, wash and grate large.

4. Wash peeled potatoes and cut into medium pieces.

5. Rinse the tomatoes, wipe and chop finely.

6. Peel the mushrooms, wash them, dry them slightly on a napkin and cut them into plates.

7. Put the seeds of cumin in a mortar, add a little vegetable oil and carefully rub.

8. Put all chopped vegetables in a saucepan of the multicooker. Pour the required amount of purified water and fill with crushed cumin. Salt, add bay leaflets and pepper.

9. Activate the “Steaming” mode and cook from the moment of boiling up, about ten minutes. Leave the soup in the “Heating” mode for a quarter of an hour. Ready soup spread out in deep plates, add fresh herbs, and serve with rye bread.

Soup in a multivarke - tips and tricks

  • If there is no “Soup” mode in your multicooker, you can use any other mode or use the “Multi-cook” program.
  • Add spices, starting from how sour cabbage you have.
  • If the cabbage is too sour, you can add sugar to the soup, or soak it in water.
  • Before chopping greens, pour boiling water over it to make it tender and fragrant.
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