Russian cabbage soup is a traditional Russian dish. From ancient times they were cooked in clay pots, in the oven, and the fragrant aroma of strong meat broth, hearty potatoes and cabbage stood in the air, forcing passers-by to literally lick their lips. Years passed, instead of stoves, the hostesses got ultra-modern gas and electric stoves, instead of pots and a vulture, there were non-stick pans. And only the tantalizing smell of cabbage soup, from which saliva flow, remained the same.
Why multicooker
However, we were not quite right when we said that current lovers of delicious food were left without an amazing adaptation - the Russian stove. Her role is successfully replaced by a slow cooker. In this appliance, food is not just fried and cooked, as in ordinary pan-pans, but languishes, just as it was in Russia. Maybe this way of cooking will seem too long to someone. But the cabbage soup from the fresh cabbage in the multicooker turns out to be so tasty, fragrant that the time spent is worth it!
Recipe 1
We will discuss in more detail how you can surprise your home with an excellent dinner. And let's start with this recipe. For it you will need: poultry meat (traditionally similar soups were cooked from chicken) - 800 gr, preferably fillet, 5-6 potatoes, a few tablespoons of tomato (can be replaced with ketchup), 1 carrot, 2 onions, seasonings and spices, herbs and a little sunflower oils. Since we will cook cabbage soup from fresh cabbage in a slow cooker, it will take about half a head of cabbage (gr 600). Salt and pepper are to taste.
Chop the onions and cabbage, rub the carrots on a grater, cut the potatoes into cubes. Turn on the device in the “Baking” mode (set the timer for 40 minutes), pour oil in the bowl, put onions and carrots and close the lid - let the frying prepare. Cut the meat into small pieces and add to the vegetables. Wait until the program ends. Now comes the second stage of how to cook cabbage soup from fresh cabbage in a slow cooker. When the Baking program has finished its work, put cabbage, potatoes in a bowl, add tomato or ketchup and mix, sprinkle spices. Fill with water and turn on the “Extinguishing” program (time - one and a half hours). Then open the lid of the appliance and delight the household with yummy! Serve sour cream for the soup, and sprinkle the dish with herbs.
Recipe 2
You can cook cabbage soup in a slow cooker and somewhat differently. For example, you have a prepared
meat broth. For the preparation of soup it requires about 2-2.5 liters. As well as 3 large potatoes, a quarter of a cabbage head, 2 carrots, the same amount of onions, 1 tomato, 2-3 things of bay leaf, a few peas of black pepper, salt and greens to taste.
First, chop / chop the vegetables. Put them in a bowl with spices and fill with broth (except for tomatoes, they are added at the end of the process). To make cabbage soup in a multicooker rich, first of all, all products must be boiled in the "Steamed" mode. When the contents of the bowl begin to boil, switch the program to “Soup”.
Watch the time and check the potato readiness. If it is practically soft, add tomatoes to the cabbage soup in the multicooker. After the soup has boiled, do not open the lid for another half an hour to insist. And if you want to surprise your family with cabbage soup “per diem”, then turn on the “heating” mode for another hour.
Recipe 3 - cabbage soup with plums
Originally, in the old fashioned way, the recipe of the dish offers you to cook an unusual soup. For example, you can make cabbage soup with fresh cabbage and prunes. And so that they succeed well, take a gram of 350-400 pork (not too lean, but not fat). The remaining components: potatoes - 150 g, onions - 1 piece, prunes - 70 g, cabbage - 200 g, a little tomato. Naturally, salt, spices and hot pepper are placed to taste. This
recipe for fresh cabbage in a slow cooker looks like this: cut the meat into small pieces. Fold them in the appliance bowl, fill it with chopped vegetables on top. Fill with water and turn on the "Extinguishing" mode. Toward the end, add tomato, salt and spices. The total cooking time is 2 hours (one and a half + 30 minutes for insisting). Serving the soup, season it with sour cream and herbs.
Recipe 4: Sour cabbage soup
Previous recipes have been devoted to how to cook cabbage soup in a slow cooker from fresh cabbage. Now let's talk about the classic version of the dish, i.e.,
soup with sauerkraut. It’s best at pork broth. Therefore, your first step is to cut a pound of pork meat with layers of fat into small portions, put in a bowl and fry with vegetable oil (“Baking” or “Pilaf” mode). Stir so as not to burn.
Prepare the onion and lay it out then for frying. Love that there is a lot of it - cut 2, no - enough is also 1. Then grate 1 carrot and 5 minutes after onion, pour it. Stir the food and simmer for about 20 minutes. Lastly, put a tomato (2-3 tablespoons). Peel 4 medium potatoes, cut them into cubes. Take the cabbage and try. If it is too sour, rinse under the tap. Put cabbage and potatoes to the rest of the ingredients, salt, add allspice and bay leaf. Fill with water and turn on the “Extinguishing” program for an hour and a half.
From the history of the dish
And now some interesting facts about this wonderful dish. Cabbage soup is a type of dressing soup and first appeared on the table of a Russian peasant back in the 11th century, when ordinary people learned to grow cabbage. Then the dish meant liquid food, which included, in addition to cabbage, sorrel, tops and nettles. Our ancestors treated soup very respectfully, they even started talking to the pot so that cabbage soup always turned out to be rich, “good”. Its main relish is a pleasant sourness, which is distinguished by food. Mushrooms, apples, roots are put in it, among other ingredients.