Russian cabbage soup is the first dish of Russian cuisine. In the old days it was believed that it gives strength and even has healing properties.
Cabbage cabbage soup in a slow cooker - the basic principles of preparation
In the past, cabbage soup was cooked in Russian ovens. Thanks to this heat treatment, they turned out to be rich and very tasty. A slow cooker allows modern housewives to cook cabbage soup just like our grandmothers cooked. The dish languishes in it for several hours, so that the ingredients are saturated with each other's aromas.
There are many variations of the soup. Depending on the season, dried or canned mushrooms, fresh or canned beans, sorrel, nettle, etc. are added to them.
Traditionally, cabbage soup is cooked in meat broth. But also, there are cooking options with fish or canned fish.
The first step is to prepare a broth from any kind of meat. Pork or beef on the bone is best for this. An easier option is to get chicken.
In addition to fresh cabbage, for cooking cabbage soup you will need potatoes, onions, tomatoes, carrots and sweet peppers. In principle, you can use absolutely any vegetables that you like.
Cabbage soup in a slow cooker is prepared in two ways. In the first case, the broth is first prepared, and the onion and carrot are cooked separately. Then vegetables and frying are placed in the broth and cabbage soup is simmered until cooked. In the second case, all the ingredients are laid in a multicooker pan immediately.
Recipe 1. Fresh cabbage cabbage soup in a slow cooker
Ingredients
pork pulp - 200 g;
freshly ground black pepper;
300 g of beef on the bone;
cabbage - half a fork;
common salt;
three potato tubers;
60 ml lean refined oil;
two fresh tomatoes;
bulb;
sweet pepper pod;
carrot - one pc.
Cooking method
1. Peel onions and carrots. Chop the onion finely, grind the carrots into small chips, or cut into thin strips.
2. Peel potatoes and crumbly cubes or cubes.
3. Remove the top sheets from the cabbage. Shred it with a sharp knife.
4. Pepper pod and tomatoes, wipe with a napkin. Remove the stem with seeds from the pod. Cut tomatoes into thin slices, pepper into oblong slices.
5. We carefully wash the meat of two varieties under a stream of warm water. Cut it into small pieces.
6. Turn on the device and start the "Frying / Deep-Frying" mode. Pour the vegetable oil and fry the onions in it. Do not cover with a lid, stir occasionally with a spatula. Add carrot to the onion, mix and fry the vegetables for another three minutes.
7. Turn off the "Frying" mode. In the bowl of the device we put potatoes, cabbage, tomatoes, meat and pepper. Fill the contents with water so that its level reaches the level of 4 l indicated on the wall of the container. Pepper and salt.
8. We lower a cover and we fix. We put the valve in the "Closed" position (under pressure). Cook soup in the "Cooking / Soup" mode for forty minutes.
Recipe 2. Cabbage soup with fresh cabbage with stew
Ingredients
can of beef stew;
black pepper;
fresh cabbage - 300 g;
sea salt;
potatoes - 300 g;
greenery;
onion - 75 g;
tomatoes - 100 g;
carrots - 75 g.
Cooking method
1. Pour filtered water into the multicooker pan, salt it and spread the cabbage, chopping it finely beforehand.
2. Start the "Soup" mode, close the lid and cook the cabbage for about five minutes.
3. Peel the onion from the husk, rinse and finely chop. Grind the peeled carrots into small chips. In a pan with hot lean oil, put the onions and fry, stirring, until light brown. Add carrots and continue to fry until soft.
4. Peel the potato, cut it into slices and send it to the soup. Cook for another ten minutes.
5. Open the jar of stew and chop the meat with a fork or knife directly in the jar. We transfer it to the soup, cook it for another 5-7 minutes, then season with fresh herbs, salt, put the bay leaf and spices for the soup.
6. Cook the cabbage soup with stew in a slow cooker for another five minutes. Then pour into plates, sprinkle with herbs and serve.
Recipe 3. Fresh cabbage cabbage soup in a slow cooker with chicken
Ingredients
two chicken legs;
ground black pepper;
potato - three tubers;
greenery;
cabbage - 300 g;
coarse salt;
bulb;
bay leaf - two pcs .;
carrot;
purified water - two liters;
a tomato;
a couple of cloves of garlic;
a small pod of bell pepper;
a slice of celery root.
Cooking method
1. Wash the legs and cut in half. Put in the container of the multicooker and fill with two liters of water. Put the appliance into the quenching mode and cook for 40 minutes. Remove the foam during cooking. Put the finished meat on a plate, cool.
2. While preparing the broth, peel, wash and chop the vegetables: remove the top leaves from the cabbage and finely chop it. Grind potatoes with cubes. Pour the tomato over boiling water and remove the thin skin. Chop pepper, tomato, and celery root. Grate the carrots on a grater with small holes. Chop the onion finely.
3. Put all prepared vegetables in the prepared broth. Send bay leaf and other spices for cabbage soup here. Separate the meat from the bones and lay out to the rest of the ingredients. Close the lid, start the quenching mode and simmer for an hour.
4. After the beep, open the lid and season the cabbage soup with chopped green onion, chopped garlic and herbs. Pepper, salt and leave for 15 minutes in the "Heating" mode.
Recipe 4. Fresh cabbage cabbage soup in a slow cooker with sprat in tomato
Ingredients
potato - six tubers;
drinking water;
fresh cabbage - 300 g;
greenery;
salt;
carrot;
vegetable oil;
pod of red bell pepper;
bay leaf - two pcs .;
bulb;
two cans of sprats in tomato sauce.
Cooking method
1. Remove the top leaves from the cabbage. Crush it with thin strips. Sprinkle with salt and rinse with your hands to let the juice flow. Put the cabbage in the crock pot.
2. Wash and peel the potatoes in small pieces. Peel, wash and chop the carrots into large chips. Peel the onion and finely chop. Cut the stalk out of the pepper pod and clean the seeds. Crush the vegetable into thin strips. Put all prepared vegetables in the container of the device.
3. Open cans with sprats in tomato. Put the contents into the container of the device.
4. Pour boiling water over all the ingredients. Pour in vegetable oil. Put the appliance into fire mode. Set the time for an hour and a half.
5. A quarter of an hour before cooking, open the multicooker lid, mix and add chopped greens and bay leaf.
Recipe 5. Fresh cabbage cabbage soup in a slow cooker with beans
Ingredients
two bell peppers;
salt;
five potato tubers;
spices;
fresh cabbage - 200 g;
a bunch of parsley;
three tomatoes;
30 ml mustard oil;
100 g canned beans;
clove of garlic;
carrot;
bulb;
Bay leaf;
30 liters of olive oil.
Cooking method
1. Wash the carrots, peel and chop them on a coarse grater. Peel the onion, chop it finely. Rinse the bell pepper, remove the core and remove the seeds. Cut the pepper into small pieces. Chop the cabbage. Wash the tomatoes. Cut one tomato into cubes, and grate the remaining ones on a coarse grater. Peel the clove of garlic. Peel the potatoes and cut into small pieces.
2. Put carrots and onions in the appliance container. Add bell peppers, potatoes, shredded cabbage and tomatoes.
3. Drain the liquid from the canned beans and put it on the remaining vegetables. Season with spices that you like and lightly salt. Put a clove of garlic and bay leaf.
4. Pour olive and mustard oil into the container. Add hot boiled water until you get a soup of such consistency as you want. Start the slow cooker in the quenching mode for half an hour. Sprinkle the prepared cabbage soup with beans in a slow cooker with chopped parsley and serve.
Recipe 6. Cabbage soup with fresh cabbage in a slow cooker with bacon
Ingredients
two carrots;
salt;
cerebral bone - 600 g;
canned green peas - 100 g;
three liters of purified water;
greenery;
two onions;
two tomatoes;
Bay leaf;
half a head of cabbage;
bacon - 200 g;
black pepper peas.
Cooking method
1. Wash the brain bone and place in the bowl of the device. Pour purified water, close the lid and start the “soup” or “cooking” program. Cook for an hour. During cooking, open the lid and remove the foam.
2. Peel the carrots and onions, wash, cut in half and dry in a dry frying pan. Place the vegetables in the broth. Send peppers and bay leaves here. Cover and cook for another hour and a half.
3. Remove the bone and vegetables from the broth. Cut the bacon into small cubes and send to a bowl of broth.
4. Chop the cabbage finely and lower it into the broth. Cut the carrots into thin strips and send after the cabbage. Put finely chopped onion here. Rinse the tomatoes, cut the stem and add to the soup. Close the lid, put the appliance into stew mode and cook until vegetables are ready.
5. Five minutes before cooking, add chopped herbs and canned peas. Salt the cabbage soup, cook for another five minutes. Put the appliance in the heating mode and insist on the soup without opening the lid, 15 minutes.
Cabbage soup with fresh cabbage in a slow cooker - tips and tricks
- It is better not to use young cabbage for cooking cabbage soup.
- In order for the broth to acquire a rich color and taste, add a whole peeled onion and carrot to it.
- From onions and carrots you can make a frying, or you can add them raw.
- Mushroom cabbage soup is made from fresh, pickled or dried mushrooms.
