Cooking a delicious first course, so that the whole family eats with pleasure, is not an easy task. My relatives rarely enjoy pea soup, or lagman. But traditional Russian cabbage soup with meat is loved by everyone.
I constantly cook exclusively with fresh cabbage, with sauerkraut - a more acidic and rich version of the dish comes out. And fresh cabbage can be bought all year round at any market. Cooking in a slow cooker is simpler and more convenient, and a sound signal will inform you that you can call everyone to the table.
Ingredients:
• fresh cabbage 1 4 fork
• 1-2 tomatoes
• 1 onion
• 1 carrot
• 4 potato tubers
• 3 liters of water
• 300 grams of fatty meat
• vegetable oil
• salt
• pepper
• greens for serving
Cooking cabbage soup in a slow cooker:
Pour cold water into the bowl and lay the meat. We pour 3 liters of water and 300-350 grams of fatty meat. Program "Soup" or "Cooking", cooking time 2 hours.
Drain and filter the broth. Cool the meat a little and cut into pieces. Pour a little oil into the bowl and select the "Frying" mode.
Dice the onions and carrots, peel the tomatoes from the skin and also cut them. Put everything in the multicooker bowl.
Fry for 5-7 minutes, stirring with a spatula.
Pour the broth, peel and dice the potatoes. Switch to the "Soup" or "Cooking" mode, and add the potatoes and pieces of meat.
Finely chop the cabbage and add it to the bowl 15-20 minutes after the potatoes. If the cabbage is winter varieties, add it immediately with potatoes.
We continue to cook for 20 minutes. During this time, you can cook garlic cakes, set the table or just relax a bit. After the sound of the multicooker, switch to the “Preheat” mode, leave cabbage soup in it for another 5-10 minutes. So they will languish, as in a Russian stove.
To serve, add finely chopped dill directly to the plate. Slice fresh bread or spread flat cakes.
Cooking Tips:
In order for the broth to be tastier, choose meat that is fat, you can cut it into bones and do not chop finely. You can grind it after cooking the broth.
The older the cabbage - the earlier you need to lay it in cabbage soup. Dense winter cabbage varieties should be laid before potatoes. And cut spring tender cabbage coarsely and add 10-15 minutes before cabbage soup is ready.
For a beautiful color, you can add a little thick tomato paste.
If you leave cabbage soup for heating for an hour or more - they will become even thicker, more rich and tastier.
Cooking time - 2 hours 35 minutes
Servings Per Container - 6
Per 100 g:
B - 1.51
F - 2.09
U - 2.24
Kcal - 33.15
