Pickle in a multivariate - general principles of preparation
The slow cooker brought the process of cooking to the simplest movements - just put the ingredients in the bowl and wait for them to boil. Meanwhile, the dishes still need to choose, the magic machine will not do it for us! If you have not cooked in a crock-pot pickle, be sure to try to cook this soup. Rassolnik is good because it can be served cold and its taste is still fresh and invigorating. This is an ideal summer soup, because even in the heat, when you do not want to eat at all, it is pleasant to get yourself a pickle dish.
Rassolnik in a slow cooker should be cooked in the “Soups” or “First courses” mode (depending on the machine model).
Rassolnik in a slow cooker - preparing food and dishes
We describe the scheme of cooking soup in a slow cooker. First of all, you need to prepare a fry if you plan to add it to pickle. To do this, set the “Frying” mode for 12 minutes, the bowl is smeared with a small amount of oil, and you put the chopped onion first and then the grated carrot. Stir with a silicone spoon the vegetables in the cooking process, they should be roasted until even golden brown.
After the program is completed, water is poured into the prepared frying and the meat is lowered. This ingredient must be pre-washed, remove the film, remove the bone. Especially be careful with the preparation, if you cook the soup on the basis of fish meat, because even a small bone can spoil the impressions of the dish.
Expose the mode "First dishes" (or "Soup") and cook under the lid closed for 10-15 minutes. After this period of time, add cereals and potatoes, after another 10 minutes, put those vegetables that are cooked slowly (cucumbers, mushrooms, olives). Also at this stage brine and greens are added to the pickle. The principle of cooking soup in a slow cooker most closely resembles pickle on the taste characteristics of the “great grandfather” of the dish - fish kale. After all, the calleys were prepared by the housewives in the Russian stove, and it was the languor of the dish that forms the basis of the work of the slow cooker.
Recipes pickle in a slow cooker:
Recipe 1: Pickle in a slow cooker with pork
The fat content of the soup largely depends on the type of meat you have chosen. So, cooked on pork pickle is the most satisfying and high-calorie. This soup is good to cook if you know that men will help themselves to the dish.
Ingredients Required:
- Water - 2.2 liters
- 2 pieces of potatoes
- 5 tablespoons of rice
- Meat (pork) - 330 gr.
- Pickled cucumbers - 2 pieces
- Onions and carrots, sunflower oil for zazharki
- Spices
Cooking Method:
- Fry the shredded onions and grated carrots in the “Frying” mode, set for 12 minutes, in the crock-pot.
- Change the “Frying” mode to “First dishes”, set the timer to 25 minutes. Pour water into the bowl, add the pork pieces, salt and close the lid.
- Prepare the potatoes, rinse the rice with water until transparent. Add these ingredients in 10 minutes.
- Cut the cucumbers and add them to the soup after another 10 minutes, pour in the pickle. Close the lid and cook until the time is up on the timer.
Recipe 2: Pickle in a slow cooker with buckwheat and tomato
A fairly “fresh” version of the dish, since tomato is not added to pickle in all regions. Meanwhile, the soup turns out very “beautiful” due to the multi-colored ingredients and, of course, tasty. It should also be noted and its ease of assimilation due to the replacement of rice buckwheat.
Ingredients Required:
- 2.3 liters of water for pickle
- Buckwheat - 4 tablespoons
- Carrots - 1 piece
- Pork - 250 grams
- Pickled cucumbers - 2 pieces
- Potatoes - 1 piece
- Fresh tomato - 1 piece
- Spices
Cooking Method:
- Set the timer for 40 minutes on the multicooker, turn on the “First dishes” mode.
- Put the boiled meat, pouring water into the bowl and add the chopped pieces of pork.
- Cut the potatoes into pieces, rinse the buckwheat. Add components after 10 minutes.
- Grate the carrot on the smallest grater, cut the tomato into cubes. Add vegetables to pickle after 15 minutes.
- Cut the cucumber. Add it to the soup after 8 minutes and cook until the end of the program.
Recipe 3: Pickle in a Multicooker with Olives
The soup will turn out to be unusual if you add chopped green olives to the traditional recipe.
Ingredients Required:
- 2.3 liters of water for pickle
- Carrots and Onions for Frying
- Sunflower oil
- Rice - 45 gr.
- Pork - 320 grams
- Potato potatoes - 2-3 pieces
- Salty cucumber - 2 pieces
- Olives 140 gr. green seedless
Cooking Method:
- In the bowl of the multicooker, make a fry. You need to fry onions and carrots in a greased container with oil, then switch the “Frying” mode to “First dishes”, set the timer for 30 minutes. Pour water into the bowl, lower the pieces of meat, salt and close the lid.
- Potatoes need to be cut, rinse rice well. After 15 minutes from the start of the program, add these ingredients to the bowl.
- Cut the cucumbers and olives. After 15 minutes, add these ingredients to the bowl. Prepare pickle before the end of the program.
Recipe 4: Pickle in a Multicooker with Pearl Barley
In a multicooker, you can prepare pickle with any ingredients, including barley. Pearl barley very tasty “sounds” in the soup, but it is not so often used for the reason that it takes a long time to prepare. To minimize the time for its preparation, we pre-fry the barley in the bowl of the slow cooker. Ingredients Required:
- Mineral water for soup - 2 liters
- Pearl barley - 50 g.
- Potatoes - 1 piece
- Beef - 310 gr.
- Salty cucumber - 2 pieces
- Carrot
- Sunflower oil
- Spices
Cooking Method:
- Set the “Frying” mode to 12 minutes, grease the bowl with oil. Barley should be washed in water, then dried with paper towels. Pour the cereal on the bottom of the bowl and fry it for the prescribed time, stirring.
- When the program is over, set the “First courses” mode to 50 minutes, fill the cereal with water and put the meat in the bowl. Close the lid and let the ingredients boil for half an hour.
- After this period of time, add potatoes, pre-peeled and chopped, to the pan.
- Grate carrots. Cucumbers finely chopped. Add carrots 12 minutes before the end of the program, and cucumbers - for 5.
Recipe 5: Pickle in a slow cooker in mushroom broth
It is not necessary to cook soup on a meat basis. You can cook a delicious pickle on the basis of mushrooms. Prepare a delicious vegetarian dish with rice.
Ingredients Required:
- Water for pickle - 2 liters
- Rice - 4 tablespoons
- Potato - 3 pieces
- Fresh mushrooms of any kind - 300 gr.
- Salted mushrooms - 150 g.
- Cucumber pickle - 300 ml
- Carrots and Onions for Frying
- Spices
- Sunflower oil
Cooking Method:
- Set the “Frying” mode to 12 minutes. In a greased bowl, first fry the shredded onions, then add the grated carrots. Stir-fry the vegetables until the program is over.
- Switch the mode to “First dishes”, set the timer to 25 minutes.
- Rinse the mushrooms thoroughly. It is best to fill them in a deep bowl with water and leave for 5 minutes. After chop finely.
- Pour water into a bowl, add pre-chopped potatoes, mushrooms and washed rice.
- After 15 minutes from the beginning of the program, add chopped salted mushrooms to the soup, and after another 5, pour the brine into the bowl. Prepare pickle before the end of the program.
Pickle in a slow cooker - secrets and tips from the best chefs
- Do not forget to add greens to the pickle. Parsley, dill, basil in dried or fresh form will brighten both the taste and the appearance of pickle.
- If you cook salted cucumbers for more than 5 minutes, they will become hard, and therefore add them to the soup no earlier than 5 minutes before the end of cooking. It is also best to peel them off.
- Salted cucumbers in pickle can quite successfully be replaced by salted mushrooms and capers. But in this case, you will need to add to the brine dish, otherwise the soup will not be sufficiently saturated to taste.
- Be careful when salting the soup, because pickle or pickled cucumbers contain enough salt anyway.
- You cooked soup, but the taste does not seem to you quite “pickled”? Pour 150-200 ml of brine into a separate container and bring to a boil, then add to the soup.
