Preparing a delicious first course, so that the whole family would be happy to eat - this is not a simple matter. My relatives rarely enjoy eating pea soup, or lagman. But the traditional Russian soup with meat everyone loves.
Constantly cooked exclusively with fresh cabbage, with fermented - comes more sour and rich version of the dish. And fresh cabbage can be bought all year round at any market. Cooking in a slow cooker is easier and more convenient, and a beep will indicate that you can call everyone to the table.
• fresh cabbage 1/4 fork
• 1-2 tomatoes
• 1 onion
• 1 carrot
• 4 potato tuber
• 3 liters of water
• 300 grams of fatty meat
• vegetable oil
• greens for feeding
Cooking soup in the slow cooker:
Pour cold water into the bowl and place the meat. Water pour 3 liters and fatty meat 300-350 grams. The program "Soup" or "Cooking", cooking time 2 hours.
Drain and filter broth. The meat is slightly cooled and cut into pieces. Pour some oil into the bowl and select the “Frying” mode.
Dice onions and carrots, skin-clear the tomatoes and chop them too. We spread everything in the bowl of the multicooker.
Fry for 5-7 minutes, stirring with a spatula.
Pour in 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.
Continue cooking for 20 minutes. During this time, you can make garlic cakes, set the table or just have a little rest. After the beep, the multicooker switch to the “Heating” mode, leave the soup in it for another 5-10 minutes. So they will languish, as in the Russian stove.
For serving, add the chopped dill directly to the plate. Slice fresh bread or lay flat cakes.
In order to make the broth tastier, choose fatty meat, you can on the bone and do not chop finely. You can grind it after cooking broth.
The older the cabbage, the earlier it should be laid in the cabbage soup. Dense varieties of winter cabbage lay before the potatoes. And cut the spring tender cabbage large and add 10-15 minutes before the soup is completely cooked.
For a beautiful color, you can add a little thick tomato paste.
If you leave the soup for heating for an hour or more - they will become even thicker, rich and tastier.
Cooking time - 2 hours 35 minutes
Servings Per Container - 6
B - 1.51
W - 2.09
Y - 2.24
Kcal - 33.15