It would seem that the favorite Russian dish that has been prepared in Russia since ancient times, and there are no secrets left in the preparation of the soup, each housewife will be able to cook delicious cabbage soup with sauerkraut. But it was not there.
Not all cabbage soup turn out to be aromatic, tasty, saturated. Consider the secrets and subtleties of cooking.
Sauerkraut cabbage soup in a slow cooker - general principles of preparation
Prepare the dish in meat, fish or chicken broth. It is also permissible to cook soup on mushroom or vegetable broth.
If you choose meat, use sets of joints, bones. So the soup broth will turn out to be especially rich, and so that it is also beautiful, transparent - remove the foam after boiling, add roots, whole onion and carrots, laurel leaves, spices a few minutes before cooking. After the meat is cooked, remove it, strain it yourself. Tomite the broth for as long as possible from 2 to 4 hours: this technology is close to cooking a dish in a Russian oven, this will make the taste of the dish especially rich.
Fresh mushrooms are best pre-fried, you can with or without onions. Dried mushrooms will need to be soaked, then boiled. Cabbage soup with mushroom caviar or simply with a product ground in a blender is tasty, it is mainly added to the passerovka.
One of the main ingredients, of course, is sauerkraut. To make the soup delicious, do not forget to try the product before laying it in cabbage soup. It is better to maintain excessively acidic for some time in cold water, then squeeze. If the cabbage is cut into large pieces - chop it. You can add sauerkraut directly to the broth, or previously lightly stewing in oil with the addition of broth.
Other cabbage soup ingredients include potatoes, carrots, onions, and cereals or legumes. Greens is an integral part of sauerkraut. Take parsley, dill, feathers of green onions.
Serve a dish with sour cream and a slab of black or gray bread. You can serve sliced fresh garlic.
1. Sauerkraut cabbage soup in a slow cooker with beef
Ingredients:
• beef meat on the bone with fat - half a kilogram;
• sauerkraut - half a kilogram;
• 2 potato tubers;
• 1 onion head;
• 1 carrot;
• a bunch of fresh parsley;
• seasoning for soups - 1 teaspoon;
• salt - a pinch.
How to cook:
1. Pour the water purified through the filter into the capacity of the multicooker, put the meat with bone prepared and chopped into several parts, add salt, set the “soup” mode (or some other suitable mode for soups) for one hour.
2. We take the soft meat out of the container, cool it and separate it from the bone.
3. In the resulting broth we put sauerkraut, potatoes, sliced into cubes, carrots - on a grater and onions - thin half rings, pepper and cook for half an hour in the same mode.
4. At the end of this time, we put the meat without stones in the vegetables, set the slow cooker to the heating mode for 5 minutes.
5. When serving, pour cabbage from sauerkraut into deep plates, sprinkle with finely chopped parsley, put sour cream in the middle, and put a flat plate next to it with slices of wheat bread.
2. Lean cabbage sauerkraut in a slow cooker
Ingredients:
• 50 ml of sunflower oil;
• sauerkraut - half a kilogram;
• 1 potato;
• 1 carrot;
• a small bunch of parsley and green onions;
• any seasoning - half a pack.
How to cook:
1. Adjust the slow cooker to the "quenching" mode. Pour filtered water into the bowl, put sauerkraut, close the lid and simmer for 10 minutes.
2. After 10 minutes, lay the potatoes, sliced in a medium cube, season with seasoning and simmer again for 10 minutes in the same mode.
3. We do the roasting: put the onion, chopped into small crumbs, and carrots chopped on a grater in an oiled pan and fry on a moderate fire until transparent. At the end of frying, add salt and pepper to the vegetables.
4. Put the frying in the soup, stir well, boil for 2 minutes, turn off the device and infuse the soup for 30 minutes.
5. When serving, pour cabbage soup on plates, sprinkle with parsley and green onions.
3. Sauerkraut cabbage soup in a slow cooker with pork
Ingredients:
• pork tenderloin - 0.5 kg;
• 4 potato tubers;
• 1 carrot;
• sauerkraut - half a small cup;
• 1 tomato;
• seasoning for soup, salt - 20 g;
• sunflower oil - 3 tablespoons.
How to cook:
1. Cut the pork tenderloin with the middle cube, put it in the capacity of the multicooker and fry it until crust in the “baking” mode for half an hour.
2. When the meat is fried, add carrots grated on it, onion with small crumbs, stir well, close the lid and simmer for another 15 minutes with the same stirring with frequent stirring.
3. A few minutes before the end of the stewing of vegetables add grated tomato without skin, mix well, simmer for another 3 minutes.
4. We lay the potatoes with medium cubes, two leaves of bay leaves, sauerkraut, add salt, season with seasoning, fill everything with purified water and cook for a little over an hour.
5. At the end of time, mix the cabbage soup well, pour it hot on plates, put a tablespoon of sour cream in each plate, sprinkle with fresh herbs.
4. Sauerkraut cabbage soup in a slow cooker with basil
Ingredients:
• a small piece of any meat;
• sauerkraut - 2 handfuls;
• four potatoes;
• one carrot;
• bow;
• tomato - 1 tablespoon;
• salt, ground black pepper - 10 g;
• 1 bunch of parsley and dill;
• dry basil - 20 g;
• 50 ml of sunflower oil;
• 2 leaves of lavrushka.
How to cook:
1. Cut the meat flesh into medium slices, put in the capacity of the multicooker and fry for 15 minutes in the "baking" mode.
2. Add onion to the meat - chopped with a knife, carrots - on a grater and fry for another 5 minutes.
3. Lay the sauerkraut, switch the multicooker to the "stewing" mode and simmer for about half an hour.
4. After stewing, add potatoes - a large cube, add salt, pepper, season with seasoning, add dry basil and pour all the purified water to the mark on the container, boil for half an hour in the "baking" mode.
5. 3 minutes before full readiness, add tomato and two bay leaves, insist with the lid closed for 30 minutes in the heating function.
6. Serve in portioned plates with parsley and sour cream.
5. Sauerkraut cabbage soup in a slow cooker with wheat grits
Ingredients:
• pork fillet - a little less than a kilogram;
• 1 carrot;
• 2 small onion heads;
• sauerkraut - 3 handfuls;
• wheat groats - 150 g;
• sunflower oil - 30 ml;
• 1 leaf of bay leaf
• salt, ground allspice - 20 g;
• dill greens - 1 bunch.
How to cook:
1. Cut the pork fillet into a small cube, rinse, put in the multicooker bowl, fry in oil for about half an hour in the “frying” mode (you can put lard cut into small cubes with meat).
2. Add to the meat carrots on the grater and onions - small crumbs, fry for 10 minutes.
3. We lay peeled potatoes, diced and wheat grits.
4. Lastly, put the lavrushka, salt, pepper, pour hot water to the mark.
5. Switch the machine to the "quenching" mode and cook a little more than an hour.
6. We serve cabbage soup with fresh herbs and sour cream, next to it we put a plate with homemade bread baked in a bread machine.
6. Sauerkraut cabbage soup in a slow cooker with turkey meat
Ingredients:
• half a serving plate of sauerkraut;
• 0.5 kg of potatoes;
• turkey meat - 700 g;
• 1 bell pepper;
• tomato - 50 g;
• sugar - 80 g;
• seasoning - 1 teaspoon.
How to cook:
1. We put finely chopped cabbage in the multicooker capacity, pour 200 ml of water, set the "stewing" mode and simmer for a little over an hour.
2. Put the stewed cabbage out of the bowl, rinse the bowl well, wipe dry.
3. We put potatoes, peeled and diced in medium capacity, and meat - in a cube, fill everything with water and simmer in the same mode as cabbage for 60 minutes.
4. Lay the cabbage, tomato, chopped herbs, bell pepper - straws, seasoning and simmer for another 60 minutes.
5. After all the ingredients are completely ready, we switch the multicooker to the heating function and insist for 20 minutes.
6. Serve to the table in plates with sour cream and herbs.
7. Sauerkraut cabbage soup in a slow cooker with beans
Ingredients:
• 300 grams of cabbage;
• 50-60 grams of white beans;
• potato;
• onion;
• celery stalk;
• garlic;
• salt, spices, water;
• laurel leaves.
How to cook:
1. Put the beans in a bowl, soak for a couple of hours in boiling water.
2. Onions, potatoes and peeled celery cut into small cubes.
3. Rinse sauerkraut, wring out.
4. Spread all the prepared ingredients in a multicooker bowl, salt, pepper, add spices and lavrushka to taste.
5. We cook cabbage soup on the “soup” mode for 80 minutes, after which we stand on the “heating” for 30 minutes.
6. Serve by squeezing fresh garlic into a plate with cabbage soup.
Sauerkraut cabbage soup in a slow cooker - tricks and tips
• If the acidity in the soup was not enough, boil half a glass-glass of brine and pour into the soup.
• Salt the soup very carefully, sauerkraut is already salty.
• If you decided to add potatoes when cooking soup, put them before sauerkraut, otherwise, due to the acidic environment, the potatoes may not boil and remain harsh.
• You can replace tomatoes with tomato paste and vice versa.
• Sauerkraut cabbage soup is the same dish that only tastes better the next day or every other day, so you can safely cook it in large quantities. Enjoy your meal.
