Just like breakfast, liquid dishes must be present in the diet of those people who want to maintain good health, since various soups, especially light ones, help prepare the human body for the subsequent intake of heavier foods. The healthiest of all liquid dishes are sour cabbage soup, which can be cooked in a slow cooker.
Until recently, it was believed that borscht is a traditional Russian dish, but in fact, in Russia for a long time they have not cooked any borscht, but cabbage soup, which is rich and very satisfying soups, the main component of which is sour or fresh cabbage.
It is better to cook cabbage soup with sour or fresh cabbage in a multicooker, since it is in this device that the maximum amount of those elements that can benefit the body are stored.
To prepare sour cabbage soup in a multicooker, you may need the following set of components:
- bay leaf (three pieces);
- sour cabbage (510 g.);
- ready-made vegetable dressing (two tablespoons with a slide);
- potato tubers (520);
- filtered water (two liters);
- chicken meat on the bone (710);
- vegetable oil (two tablespoons);
- large onion and carrot (one root vegetable each);
- salt.
It is advisable to use for cooking cabbage that sauerkraut, which was previously salted directly with a head of cabbage in a barrel, since cabbage soup is obtained from such a product more tasty. Chop the pre-peeled onion, then turn on the multicooker and immediately set the "Baking" or "Frying" mode. After that, pour the required amount of vegetable oil into the bowl of this device, fry the chopped onion until transparent, and then the carrot. During cooking of the above-mentioned products, the lid of the multicooker must be closed without fail, because in this case the vegetables will cook much faster.
While the vegetables are fried, sauerkraut should be prepared, which means that it will have to be soaked for ten minutes in hot water. If its leaves are large, then you need to grind them later.
Within ten minutes, continue to cook vegetables in the same mode, opening the lid periodically and stirring the contents from time to time.
Peel the potato tubers and rinse very thoroughly under cold running water, then cut these roots into strips or cubes. Defrost the chicken beforehand, turn off the mode in which the vegetables were prepared in the multicooker, add chicken pieces and chopped potatoes and pour two liters of filtered water. Set the multicooker to the "Stew" mode, add the sauerkraut and continue cooking for forty minutes with the lid tightly closed. The lid of this device should be opened again fifteen minutes before the end of cooking sour cabbage soup, add bay leaf, ready-made vegetable dressing, soup seasoning or the required amount of table salt. Once again, very tightly cover the multicooker with a lid and continue cooking sour cabbage soup until the end of the program.
As soon as the cabbage soup is cooked completely, they should be immediately served hot to the table along with homemade sour cream and chopped herbs.
Bon Appetit!
