Cabbage soup daily. Ingredients for the dish “Daily cabbage soup in a slow cooker” Fasting on the doorstep - mushroom cabbage soup, everyone is delighted

My misconceptions, or reasoning about daily sauerkraut cabbage soup December 7th, 2012

Ira, what about the cabbage? - Mom asks, referring to the twenty-liter tank of sauerkraut standing in the cold hallway.
- It’s ending... Yes, I’m pike, mom, there’s still enough time until New Year’s Eve. And in January we will add salt again.

Sauerkraut (sauerkraut) is my husband’s favorite snack, and the rest of the family is ready to eat it every day. It is probably difficult to overestimate its advantages - this is the richness of vitamins A, B, C (it is known that 300 g of sauerkraut is the daily requirement of vitamin C for a person), and increased immunity, and normalization of the gastrointestinal tract, and, oddly enough, it even healthier than fresh. Not to mention that cabbage pickle is great for weight loss. And all because of the large amount of tartronic acid, which prevents the formation of fatty deposits.

I very often prepare a simple salad from sauerkraut, seasoning it with onions and butter and a little sugar. We really love stewed sauerkraut with caraway seeds. Cabbage is very good in pies. But, of course, the most chic thing is the daily sour cabbage soup.

I don’t know why, but in three years of running my culinary journal, I have never written about sour cabbage soup. I can only assume that this is such a traditional dish for Russian cuisine that its recipe is known to everyone, and it would be difficult for me to bring something new to it. And only now I have found that touch that can give my soup a new mood.
Therefore, this time I will write two recipes at once - one for cooking cabbage soup in a pressure cooker, and the second for cooking in a regular saucepan.

I will cook sour cabbage soup using meat broth.

Ingredients:
for 4 liters
Meat broth:
1 kg of beef (marrow bone, brisket, edge, rump). I'm always for the marrow bone.
1/2 carrot
1/2 onion
1 piece celery root
1 stalk of celery
1 parsley root and greens
1 tbsp. l. "delicious salt for first courses" -
2 bay leaves
5 -10 black peppercorns
5 - 10 allspice peas
1 - 2 cloves of garlic

For refueling:
500 g sauerkraut
1 onion
1 carrot
4 things. raw potatoes
75 g tomato paste
3 tbsp. l. sunflower oil for frying

To submit:
100 g sour cream

For a regular pan, I would do this:
I pour 4 liters of cold water over the meat, bring it to a boil over medium heat, turn the heat down and carefully skim off the foam. I add 1 tsp. salt and 1 tbsp. "tasty salt" I add roots - 1 onion, 1 carrot, a piece of celery root, celery stalks, parsley roots. cover the pan with a lid and cook for 2 hours over very low heat. At the end of cooking (after an hour and a half), I add spices, bay leaves, and peppers.

For a pressure cooker, I do this:
I put all the ingredients in the bowl of the pressure cooker and add 4 liters of cold water. I close the lid, turn the valve to the CLOSED position, turn on the pressure cooker SOUP program, set the time to 59 minutes (maximum), turn on the START button.

The first misconception.
In the meantime, the pan does its job - it sizzles, stops sizzling, does not show any signs of life at all, blinks lights and inscriptions, builds up pressure, turns on the countdown timer - about 30 - 40 minutes pass. This is the first misconception - the cooking time in a pressure cooker is significantly longer than the time indicated in the program.

Oh well, anyway, I need to prepare the dressing.
For refueling:
500 g sauerkraut
1 onion
1 carrot
4 things. raw potatoes
75 g tomato paste
3st. l. sunflower oil

In normal life, I would simply cut the carrots into thin strips, the onions into small cubes, the potatoes into small cubes, if the sauerkraut is chopped coarsely, then I would cut it smaller. It would have taken me 5 minutes at most.
But I'm not like that! I need to figure out how to speed up the process, and for this I have a new assistant.

Let's see what he can do.
I set the disk chopper to the “carrot shredding” position. In a second, half of the carrots are not rubbed, but rather chopped into, you won’t believe it, very thin cubes. Then I open the lid and turn the knife over to the “slices” position. Another second - and the onion is cut into the thinnest half rings. I would need small cubes, but ok, this will do. Then I remove the rotary cutter, install the dicing knife and the grid. A second - and 4 potatoes turn into small, even cubes. At the end of cutting, to push through the stuck pieces, I use a special gadget - with its help I simply push the uncut pieces into the bowl. All these knife changes are accompanied by opening and closing the blender lid and not always successful attempts to “get into the slot.”
As you can see, the whole process is not very long, the cutting is very neat. But “any whim for your money” doesn’t work here. Carrots are only this size, potatoes are only in cubes, onions are in small cubes - sorry.
If I were smarter, I would first dump the onions and carrots into another bowl and then cut the potatoes. But, to each his own - now I’m sitting and picking out potatoes.
And now wash everything...

If I had a lot of cooking to do, then I would undoubtedly use this chopper, but it would be more familiar and faster with my hands.

The second misconception: everything is in one bottle.
I used to think that I could throw everything in and leave, and the pressure cooker-multi-cooker would cook everything itself and add sour cream to the soup.
Of course, you can neglect sautéing onions and carrots in sunflower oil; you can skip frying the tomato paste for three minutes until a characteristic sweet smell appears, but put everything in a pressure cooker at once. But then it is absolutely certain that I will not receive the extraction of essential oils that should improve the taste of my soup. Also, the soup does not take on a beautiful orange tint (from carrots, tomato paste), which should improve the color of my future soup.

Therefore, I will not neglect such an important component, and will fry in a hot frying pan in sunflower oil over medium heat, stirring continuously, first the onion, and then, after a couple of minutes, the carrots until softened. Then I put the tomato paste in the pan and fry it for a few minutes until the aroma fills the kitchen.

Third misconception. The soup is ready!
It turns out that between “The soup is ready!” and “you can look at it and try it”, at least an hour will pass before you can open the pan. The fact is that the lid of the pressure cooker will open itself only when it cools down. It gradually releases pressure as it cools, and since I cook a large volume of soup, the cooling time is much longer than, say, if I were cooking porridge.
And therefore, in order not to wait an hour to speed up the process, you have to very carefully and slowly forcefully release the pressure of the valve so that all the steam comes out of the pan. If you do this a little faster, the steam rushes out with force, throwing out the liquid from the pan at the same time.

However, when you do open the lid, you will be pleasantly surprised. The broth turns out incredibly tasty and beautiful.
Now the main question is what to do with it next?
There are two ways here - immediately pour it into a large saucepan, strain it at the same time, and then season it. Or the second is to remove all the contents with a slotted spoon, and then gradually fill it in.
For the purity of the experiment, I decided to take everything out with a slotted spoon and continue cooking the soup in a pressure cooker.

To get boiled potatoes, I need to boil them separately from the sauerkraut.
I put the roast and potatoes into the broth, closed the lid, turned the valve to the CLOSED position and turned on the SOUP program of the pressure cooker for 20 minutes. This is the minimum time for this program, so I will force it to turn off earlier, after 15 minutes.

The fourth misconception. The pan itself removes the bones from the meat.
Nevermind! I have to take apart the meat myself, removing excess fat and bones, and then cut it into pieces.

After 20 minutes, I opened the lid (after venting the air), put chopped meat and sauerkraut into the bowl. Everything didn’t fit into the bowl (when will I learn to count?), so I had to pour about 1 liter into a small ladle and cook it separately on the stove.
Closed the lid again and turned on the SOUP program for 20 minutes.

Behind the scenes.
Dakar is closely watching all my manipulations.
- Ira, what are you doing there? Are you making soup for me?
- Sit already, I cooked everything for you a long time ago. Okay, would you like a bone?
- Want!

The fifth misconception. In a pressure cooker, you can make regular soup.
As a result, my most important impression is that the soup is not ordinary, but very tasty. Perhaps even much tastier than if I cooked it in a normal saucepan. But to do this, you need to look at this device a little differently, find its positive qualities and try to use them for your own benefit.

I told you in such detail about all my misconceptions, but I forgot to say the main thing.
I made the soup yesterday, and I can only imagine how delicious it will be today! And I have no doubt about this.
This is one of my favorite soups, and I highly recommend making it.

Cabbage soup in a slow cooker is a great dish. which will appeal to everyone who loves sour. Have you ever cooked cabbage soup in a slow cooker before? Although you have had this miracle saucepan for a long time? Then you urgently need to try a recipe for delicious cabbage soup in a slow cooker made from sauerkraut. Sauerkraut cabbage soup in a slow cooker is an indigenous Russian dish prepared using modern technologies.

How does Russian cuisine differ from other cuisines? It is worth noting that this particular cuisine is characterized by simplicity and rationality, both in cooking technology and in recipes. It is not distinguished by the beauty of its design, it does not use food coloring, raw dough borders, etc.

Another distinctive feature of this cuisine is the wide variety of all kinds of snacks. These include vinaigrette, dishes made from sauerkraut and fresh cabbage, cucumbers, both fresh and salted, meat, game, smoked fish, etc.

Soups occupy a special place in Russian cuisine. Their diversity and nutritional value, unique taste and aroma have earned them wide popularity. Seasoning soups, cabbage soup, for example, are especially common. Today we will prepare sauerkraut cabbage soup using a slow cooker.

Ingredients for the dish “Daily cabbage soup in a slow cooker”:

• - broth – 2 l;
• - sauerkraut – 450 g;
• - carrots – 150 g;
• - lard – 85 g;
• - onion – 1 pc.;
• - potatoes – 3 pcs.;
• - salt;
• - pepper.

How to cook cabbage soup in a slow cooker:

Cut raw lard into small pieces. You can also use salty, it doesn’t matter, just be careful not to over-salt the soup itself.

Place the finely chopped lard into the multicooker container. Using the “menu” button, set the “fry” mode. And fry the lard.

Peel the onion. Cut it in half, then lengthwise. As a result, we should have finely chopped onions.

Meanwhile, peel the potatoes. Rinse it under cold running water. Cut into medium sized cubes.

Wash the carrots and peel them using a vegetable peeler. Cut into thin strips.

Add onions to the fried lard.

Let's add carrots here too.

Let's prepare sauerkraut. It is best to use highly acidified cabbage so that the cabbage soup has its characteristic sour taste.

Place the cabbage in the multicooker container.

Add ready-made broth, preferably beef. At this stage, add spices as desired, ground black pepper and salt. Be careful with salt - don't oversalt. Using the “menu” button, set the “cook” mode and cook the cabbage soup until done. If you notice strong bubbling of the soup, switch to the “stew” mode.

Serve the finished soup to the table. Bon appetit!

The recipe “Daily cabbage soup in a slow cooker” was prepared by arivederchy

The longer it takes to prepare cabbage soup in a slow cooker(languish), the tastier the result. Each housewife has her own proven recipe for cabbage soup, her own vision of this dish, but one general rule is this: there is no cabbage soup without cabbage.

For classic cabbage soup in a slow cooker you will need:

2 liters of water (if there are more eaters, then increase the amount of water and other ingredients)

2 potatoes

1 onion

1 carrot

3 tbsp. tomato paste

300 g sauerkraut or 500 g fresh cabbage (or a mix of sauerkraut and fresh)

1 bell pepper

1 tomato

meat on the bones

Classic cabbage soup in a slow cooker

First we do the roasting. Peel and finely chop the onion, peel and chop the carrots. We turn on the “Baking” mode (by default in Panasonic 18, the baking mode starts at 20 minutes, but this is a lot and 10 minutes is enough for me). Pour a little vegetable oil, add onions and carrots, fry for 5 minutes:

And then add tomato paste and fry for another 5 minutes. The time is relative, of course, more is possible.

Cut the potatoes into cubes, peppers and tomatoes into strips, and shred the fresh cabbage.

We put all the vegetables and meat in the slow cooker for our frying, pour in water and salt.

Turn on the “Quenching” mode for 1.5-2 hours. And all this time we calmly go about our business.

P.S. If the cabbage soup is not removed from heating, then it will be different cabbage soup- stewed.

The same principle is used to prepare. And if you want to cook, then pay attention to this recipe.

Cabbage soup recipes

A recipe for preparing delicious cabbage soup in a slow cooker with chicken from fresh cabbage, as well as cooking options, step-by-step photos and video recommendations.

1 h 10 min

42.7 kcal

5/5 (2)

Today, the well-known old Russian cabbage soup can be easily, simply, and most importantly, deliciously prepared using a modern magic pot - a multicooker. Wonderful cabbage soup is made from the most affordable products.

I really like this recipe for fresh cabbage soup with chicken. Any part of it will do. In my case, this is a chicken breast, but it is better, of course, if it is a piece of young domestic chicken. If the chicken is store-bought, it doesn’t matter, it also turns out very tasty, tested on close people.

Cooking will take a little more than an hour, while the cook takes part in the cooking process, in general, no more than 10-15 minutes. Everything else is a matter of technique. Let's cook.

Kitchenware:

• a small 1-2 liter saucepan (to prepare the chicken for cooking in a slow cooker);
• cutting board;

• grater (or blender);
• cabbage shredder (or blender);
• multicooker;
• multicooker spatula.

Required Products:

Cooking cabbage soup with chicken in a slow cooker

When cooking chicken in a slow cooker, foam forms that is difficult to remove. Therefore, you need to prepare the meat in advance. To do this, place the washed chicken breast in a saucepan of boiling water and boil it for several minutes. Drain, then rinse breasts under cold water. Of course, you don’t have to prepare the meat. But I still prefer to do this, because the cabbage soup turns out tastier this way.

1. Set the multicooker to heat in the Fry mode, pour in a few tablespoons of vegetable oil and start preparing the vegetables.
2. Peel the onions, wash the carrots. Cut the onion into small cubes, grate the carrots on a coarse grater (or chop with a blender).
   
   
3. Wash the tomatoes. Make small cross-shaped cuts and pour over with boiling water, then immediately with cold water. Remove the skins from the tomatoes (they will now come off easily). Cut them as small as possible.
   
   
4. When the multicooker signals that the bowl is hot enough, place the onion in the bowl and fry for several minutes. Add chopped carrots and tomatoes and fry for another 3 minutes, stirring with a spatula.
   
   
5. Chop the cabbage and cut the peeled potatoes into small cubes. Boil a little less than 2 liters of water.
   
   
6. Turn off the “Frying” mode and add cabbage, potatoes, chicken breast, salt, bay leaf, and pepper to the fried vegetables. Stir well. Fill everything with just boiled water (1.8 liters).
   
7. Close the lid of the multicooker and cook the cabbage soup in the “Soup” mode for 1 hour.
   
   
8. When the program ends, remove the meat. Let it cool down a bit. Meanwhile, finely chop the greens and onions. Divide the meat into small pieces and place back into the cabbage soup. Add herbs. Pass the garlic through a press and add to the cabbage soup.
   
9. If you still have 20 minutes to spare, leave the cabbage soup to rest and brew in the “Warming” mode for 20 minutes.
   
   

Appetizing, rich cabbage soup can be served to the table. According to tradition, this is done like this: add a teaspoon of sour cream and finely chopped green onions to a plate with cabbage soup. Enjoy.

Options for preparing cabbage soup

Shchi has long been prepared in Rus' from fresh (as in my recipe) or sauerkraut, depending on the time of year and, of course, not for everyone. In the old days, cabbage soup made from fresh and sauerkraut was seasoned with fried flour at the end of cooking. Nowadays this is rarely practiced. If you wish, you can experiment.

According to an old Russian recipe cabbage soup daily allowance They take a very long time to prepare, the sauerkraut for them is most often stewed separately and with prolonged heat treatment it becomes very soft.
Broth for daily sour cabbage soup is usually cooked from beef brisket or poultry, such as goose. At the end of cooking, the daily cabbage soup was poured into a clay “ant” (glazed) pot, sealed with a flat cake made of unleavened dough, brushed with egg and sent to the Russian oven. Then the pot of day-old cabbage soup was cooled, left for 24 hours, and only on the second day, when heated, it was served with buckwheat porridge or kulebyaka.

In modern conditions, daily cabbage soup is prepared on the stove; our reader Galina Kotyakhova sent her recipe and photo:

Cabbage soup daily

modern recipe

“I really love sour cabbage soup, but I cook not just sour cabbage soup, but daily cabbage soup, they got that name because they should be eaten not today, but the next day.”

Ingredients:

Cooking process:

First, we’ll cook the chicken broth, removing the scum, and at the same time, simmer the sauerkraut in some water in a saucepan. I do this so that the cabbage is softer in the cabbage soup and the broth does not boil away.

After about forty minutes, add the potatoes cut into strips and one carrot into the chicken broth, boil, and then add the stewed sauerkraut into the broth and cook until the cabbage is ready.

To prevent the meat from overcooking, you can remove it and cut it into portions.

Let's prepare a daily frying cabbage soup from grated carrots and diced onions. Place the vegetables in a frying pan with sunflower oil and fry, add a spoonful of tomato paste.

Then season with sauerkraut cabbage soup, mix, add salt and pepper and add bay leaf and boiled meat. Boil for about five minutes, remove from heat and leave to brew, and then send the pan with cabbage soup to a cool place until the next day.

You can, of course, try it piping hot. But in a day they will be just great!

Daily cabbage soup in pots is very tasty. By the way, they can be served exactly like this on the holiday table. Pour cabbage soup into pots, instead of lids, stretch flat cakes from unleavened or puff pastry and heat in the oven.

When serving the next day, heat up the daily sour cabbage soup, then pour into plates, sprinkle with herbs and add sour cream. For some piquancy, take a crust of black bread and rub it with garlic, it’s very tasty with cabbage soup as a bite. And you can still have a glass!

Bon appetit!