Shchi soup
- Nutrition Facts
- Calories: 41
- Protein: 0.9
- Fats: 3.1
- Carbohydrates: 2.0
Today hozOboz decided to introduce its readers to exclusively Russian soup. It was used by both peasants and the rich, both on ordinary days and during fasting (slightly adjusting the recipe). Haven't guessed what dish we're talking about yet? About Russian cabbage soup, there are dozens of types of cooking variations. Many centuries ago, they were languishing for many hours in a Russian oven, maintaining a constant temperature regime. Smart technology comes to the rescue of modern hostesses. We are now referring to the multicooker, because it is designed in such a way that the first dish is languishing in it, and not cooked. It turns out very tasty, and it takes much less time when compared with the cooking time in a rustic oven.
History of the dish
In the understanding of many, cabbage soup is by no means a soup. This is a self-sufficient dish that simply does not dare to call a soup. From time immemorial, they have been cooked with what was in abundance: in summer - from fresh cabbage, in winter - from sauerkraut, in summer - from sorrel and even nettles, flavored with meat, bacon, mushrooms and fish. Until the 19th century, an almost ready-made first course was seasoned with rye flour - for density, but brown bread and sour cream are served with cabbage soup today. Properly cooked cabbage soup was adored by Lomonosov and Fonvizin, Nicholas II and Peter I. Probably, every family has a recipe for making delicious cabbage soup, and hozOboz, in turn, will tell you how to cook cabbage soup in a slow cooker.
Ingredients:
The foundation:
- 400-500 grams of meat (ideally it should be beef on the bone, but chicken flesh will also work)
- Fourth of a fork of white cabbage (approximately 400 grams)
- 4-5 boiled potato tubers
- 3 dessert spoons of tomato sauce
Frying:
- 1 large root carrot
- 2 large onion heads
- 2 tablespoons sunflower (or vegetable) oil
- bay leaf (2-3 pcs.),
- peppercorns (5 pcs.)
- allspice (2 pcs.),
- oregano (a spice for an amateur, and putting it in cabbage soup in a slow cooker is not necessary)
Cooking cabbage soup in a slow cooker: a step by step recipe
- Cut the chicken fillet into portions and rinse under running cool water.
Cut the chicken fillet into portions and rinse under running cool water.
- We free the onion from the husk, cut it into halves, and then chop each of them into thin slices (although the method of cutting vegetables is a matter of taste).
We free the onion from the husk, cut it into halves, and then chop each of them into thin slices (although the method of cutting vegetables is a matter of taste).
- Peel and grate the carrots on a grater with large holes (on the same one as the beets).
Peel and grate the carrots on a grater with large holes (on the same one as the beets).
- Prepared vegetables will be sauteed in sunflower oil. To do this, grease the bottom and walls of the multicooker.
Prepared vegetables will be sauteed in sunflower oil. To do this, grease the bottom and walls of the multicooker.
- Dip the carrots and onions into the bowl. We set the mode "Frying / Homemade" (or another suitable for sautéing vegetables). For those 10 minutes that the onions and carrots will be fried, they need to be mixed 2-3 times.
Dip the carrots and onions into the bowl. We set the mode "Frying / Homemade" (or another suitable for sautéing vegetables). For those 10 minutes that the onions and carrots will be fried, they need to be mixed 2-3 times.
- Vegetables are ready.
Vegetables are ready.
- Now it's time for the meat: put it in the bowl, fill it with water. It needs so much that vegetables and meat are completely covered.
Now it's time for the meat: put it in the bowl, fill it with water. It needs so much that vegetables and meat are completely covered.
- Select the "Extinguishing / Cold" mode and set it for 40 minutes. While waiting for the sound signal, we prepare the rest of the vegetables necessary to cook fresh cabbage soup in the slow cooker. We clean the potatoes, wash them and carefully cut them into small cubes (large bars may not have time to cook).
Select the "Extinguishing / Cold" mode and set it for 40 minutes. While waiting for the sound signal, we prepare the rest of the vegetables necessary to cook fresh cabbage soup in the slow cooker. We clean the potatoes, wash them and carefully cut them into small cubes (large bars may not have time to cook).
- We chop the cabbage at our discretion, but preferably thinly.
We chop the cabbage at our discretion, but preferably thinly.
- After a beep, open the lid of the multicooker and add potatoes to the bowl.
After a beep, open the lid of the multicooker and add potatoes to the bowl.
- Then cabbage.
Then cabbage.
- And put the tomato sauce.
And put the tomato sauce.
- Add boiled water in the amount of 2 liters and set the Soup / Baking mode for 1 hour 10 minutes.
Add boiled water in the amount of 2 liters and set the Soup / Baking mode for 1 hour 10 minutes.
- Seven minutes before readiness, salt the future first course.
Seven minutes before readiness, salt the future first course.
- Do not rush to close the lid: you still need to add spices: lavrushka, oregano, pepper (peas and allspice).
Do not rush to close the lid: you still need to add spices: lavrushka, oregano, pepper (peas and allspice).
- Five minutes before the beep, add the frozen chopped dill. If it's fresh, great! Let the finished soup brew for a quarter of an hour, and if possible, then leave it in the warming mode for an hour. The slow cooker did it - cabbage soup from fresh cabbage is ready! Pour the soup into bowls, and if the household loves, put sour cream.
Five minutes before the beep, add the frozen chopped dill. If it's fresh, great! Let the finished soup brew for a quarter of an hour, and if possible, then leave it in the warming mode for an hour. The slow cooker did it - cabbage soup from fresh cabbage is ready! Pour the soup into bowls, and if the household loves, put sour cream.
Many chefs know how to cook cabbage soup in a slow cooker so that both vitamins are preserved to the maximum and save time. Let's share some secrets:
- Potatoes for cabbage soup choose high-starchy, crumbly.
- The option of shredding cabbage depends on the season: the winter one is cut very thinly, and the summer one is cut into thick sticks.
- In no case should you add water.
- If you cook green cabbage soup in a slow cooker, then do not cook longer than it should be - the soup will lose everything valuable that is in it.
Now you know how to cook cabbage soup in a slow cooker. Nothing complicated, but insanely delicious! Shchi in a slow cooker (cooking recipes may be different) always come out fragrant and tasty, so do not be afraid to fantasize and add other products not indicated in this version of the first course. For example, cabbage soup with beans has an unusual taste. Sour cabbage soup in a slow cooker can also be cooked, only sauerkraut should be slightly squeezed out before dipping into the bowl, and potatoes should either not be put at all or boiled separately: in an acidic environment, it will come out hard.
The benefits of the dish
A lot has already been said about the benefits of first courses. Shchi is no exception. They help keep warm in winter and fight colds, they are an excellent prevention of constipation. In many ways, this is the merit of cabbage, because it is a source of vitamin C (especially sauerkraut), fiber (and it improves intestinal motility), and a lot of minerals. In addition, scientists claim that the frequent use of cabbage soup is a wonderful prevention of stomach cancer and a natural cure in the presence of cardiovascular diseases.
