Borscht, cabbage soup and soups in a pressure cooker

Borscht, cabbage soup and soups in a pressure cooker

We remind you that the pressure cooker cannot be filled to more than 2/3 of its capacity. The liquid in it does not actually evaporate, so it is necessary to pour immediately as much as required by the recipe.

Borscht with meat

Products

• 500 g pork,
• onion,
• carrot,
• parsley root,
• 1 tbsp. spoon of flour,
• beet,
• 1/4 fork cabbage,
• 3 medium sized tomatoes
• 4-5 potatoes,
• 2 cloves of garlic,
• citric acid,
• margarine,
• celery root,
• salt,
• reddish ground pepper.

Production time 45 minutes.

Rinse the pork, cut the meat into cubes, lard into small cubes. Peel, rinse and finely chop the vegetables. Pour water into the pressure cooker, add the meat, bring to a boil in an open pressure cooker, skim off the foam.

Lightly fry onions, carrots, beets, celery, parsley root, flour in a frying pan with margarine, then transfer to a pressure cooker. Add shredded cabbage, potatoes, tomatoes (in winter - a spoonful of tomato puree), lard cubes, citric acid (to taste).

Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 40 minutes.

Season the finished borscht with crushed garlic, add citric acid and pepper as needed.

Serve with sour cream.

Cabbage soup from the freshest cabbage

Products

• 600 g pork,
• 1/2 fork of fresh cabbage,
• 4-5 potatoes, 3 tomatoes,
• carrots and parsley root,
• Bay leaf,
• salt,
• dark ground pepper,
• 2 tbsp. spoons of vegetable oil,
• sour cream.

Production time 30 minutes.

Wash the pork, cut the meat into pieces, lard into cubes, put in a pressure cooker, pour 2 liters of water, bring to a boil in an open pressure cooker, skim off the foam. Then cook in an open pressure cooker over high heat until sizzling. Reduce heat and cook for another 20 minutes.

In a frying pan, lightly fry the onion, carrots, and parsley in vegetable oil.

Transfer them to a pressure cooker, add shredded cabbage, sliced ​​potatoes, bay leaves, and tomato slices.

Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes.

Serve the finished cabbage soup with sour cream. In winter, fresh cabbage can be replaced with squeezed sauerkraut, and tomatoes with tomato puree (2 tablespoons).

Rassolnik

Products

• 600 g beef meat (or kidneys),
• onion,
• parsley root,
• 1-2 pickled cucumbers,
• 4-5 potatoes,
• 2 tbsp. spoons of vegetable oil,
• celery root.

Production time 28 minutes.

In an open pressure cooker, lightly fry finely chopped onion, parsley and celery roots in vegetable oil. Add chopped meat (or peeled, washed, soaked in vinegar and sliced ​​kidneys), pour in 2 liters of water, bring to a boil, skim off the foam. Then cook in a closed pressure cooker over high heat until it starts to sizzle.

Reduce heat, after 20 minutes remove from heat and open the pressure cooker.

Add diced pickles and potatoes. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 8 minutes.

Season the finished pickle with cucumber pickle (to taste). Serve with sour cream.

Beetroot

Products

• 2-3 beets (1 kg),
• a glass of cereals (buckwheat, pearl barley),
• parsley and celery root,
• leek,
• onion,
• thyme,
• dark ground pepper,
• Bay leaf,
• dried mushrooms,
• citric acid,
• 50 g butter,
• dill and parsley,
• salt.

Production time 10 minutes.

Peel, rinse, and finely chop the vegetables (beets into narrow strips). Soak the mushrooms in boiling water, wash and cut into strips. Sort the grains and wash them.

In an open pressure cooker, lightly fry the onion in oil. Pour 2 liters of water, add roots, herbs, mushrooms, cereals, beets. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes.

Season the finished beetroot soup with citric acid and sprinkle with finely chopped herbs. Serve with sour cream.

Pea soup

Products

• 500 g peas,
• carrot,
• onion,
• 100 g bacon,
• 30 g butter,
• dark pepper,
• salt,
• Khmeli Suneli.

Production time 25 minutes.

Cut the lard into cubes and melt it in an open pressure cooker. Add peeled and chopped carrots and onions and fry lightly.

Add peas, suneli hops, pour 2 liters of water, add salt. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 25 minutes.

Rub the finished peas and vegetables through a sieve, dilute with the broth, add 12 teaspoons. spoons of sugar, dark ground pepper.

When serving, season the soup with butter. The soup is excellent served with bread cubes (croutons) fried in butter, smoked brisket (loin) cut into cubes, and green peas.

Greenish cabbage soup

Products

• 50 g sorrel,
• carrot,
• onion,
• parsley root,
• 2 potatoes,
• 100 g margarine,
• salt.

Production time 10 minutes.

Peel, rinse and chop the vegetables. In an open pressure cooker, melt the margarine, lightly fry finely chopped onions, carrots, and parsley root. Add sorrel (if sorrel is sour, mix it with spinach), potatoes, pour 2 liters of water and salt. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes. When serving, season the cabbage soup with sour cream.

Borscht, soups and broths in a slow cooker and pressure cooker.

Borscht, the most ordinary borscht.
I will quickly talk not about how many of which goods and in what proportions to take. And about the principle of making soups in a multicooker or pressure cooker. As in most of my recipes, I draw your attention to the fact that the programs in my multicookers work with boiling at the beginning of the program, later the multicooker itself makes it “quieter,” in other words, the temperature after boiling drops and then the multicooker maintains it at approximately 90*-95*.

Borscht soups can be prepared:
- using broth, which can be cooked in advance in a slow cooker or pressure cooker.
I quite like pressure cooker broth, and the slow cooker broth is pretty good too. – meat can be placed in water while adding vegetables.
I will also show you this method. I’ll tell you how to cook the broth at the end of the recipe.

Beet.
Regardless of whether I previously cooked borscht on the stove or now in miracle pots, I always add boiled beets at the end of cooking.
It could be beets cooked specifically for borscht, or maybe frozen boiled beets, which I put aside “in reserve” when I was preparing beet salad or vinaigrette. Grate one beet on a large grater, put it in a bag and put it in the freezer.
The main thing is that the bag does not freeze into the beets, otherwise it will be difficult to unwrap later. I put frozen beets directly with a piece of ice.

Roasting.
There is a fundamental difference between cooking soups on the stove and in a slow cooker.
On the stove, I constantly added frying at the end of cooking the soup;
in a multicooker, frying is done first (in the multicooker bowl), and later all other products are added to it.
I can’t explain the physical side, why frying in a slow cooker doesn’t suffer from the fact that they start cooking soups, cabbage soup, and borscht with it. I read an explanation on the Internet from a physical point of view, why in a slow cooker, when different vegetables are placed at the same time, they do not boil, but, because I am not a techie at all, I cannot correctly repeat the explanation.
There is something about the fact that in a slow cooker the product does not oxidize and due to the lack of boiling there is no mechanical effect on the product. Almost all users write that they do not fry soups in a slow cooker at all and it turns out delicious. I can’t say anything here, I haven’t tried it. In my opinion, there are oil-soluble and water-soluble vegetables. Carrots and tomatoes are among those products whose taste is more fully revealed after frying in oil. This is for my taste.

Cooked it in prepared broth.

Program Fry 20 min, Soup 45 min, Heat 10 min.
The manufacturing process looks something like this:
I add the ingredients to the bowl one by one (while one is frying, I prepare the next one), fill it with broth, “cook the pot,” and after finishing the program, add boiled beets and garlic. Ready.

1. Turn on Frying for 20 minutes.
Put butter (I have a spread - a mixture of butter and margarine) 2. Cut the onion
3. While the onion is frying, grate the carrots.
To keep the frying temperature higher, you can close the lid during the process, but be sure to remove the valve and occasionally supervise the process - especially the onion.
4. Add carrots to the onions.
5. While the onions and carrots are fried, prepare the tomato, tomato paste, and bell pepper.
I have tomato paste and frozen peppers. 6. Add tomato paste, tomato, and bell pepper to the frying mixture.
Because the pepper is icy and the bowl is hot, I tried to put the pepper on the onions and carrots - let it warm up a little. 7. Let everything fry together.
8. If the time on Frying has not ended, then turn off the multicooker.
9. Add potatoes and cabbage to the roast, pour in broth.
I cooked the broth with spices, so I only added dill seeds to the borscht. 10. Add some salt, taking into account that the broth is salty.
I like to add half a spoonful of sweet sand to the borscht. 11. If the valve was removed during frying, put it back on and check whether it is on tightly.
Soup mode 45 min. 12. While it was cooking, I grated the boiled beets and crushed the garlic.
13. When the program ends and the multicooker switches to heating, add 2 tablespoons vinegar, grated beets, garlic and boiled meat.
14. Heating 10 min.
15. Borscht is ready. I pour it into a clay pot.

Pea soup in a pressure cooker

Ingredients

Vegetable oil – 2 tbsp.

• 137 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Pea soup in a pressure cooker is not bad because it can be cooked in just an hour - perhaps a very respectable time for this type of soup, don’t you think? There is no need for any pre-soaking of the peas. In my opinion, there is no need to let the soup stand after cooking - the peas will fall apart after a few hours, but, in principle, this will not change anything for the better in the taste of the soup.

Naturally, pea soup can be cooked in a pressure cooker without meat, but I want to show you a very interesting cooking method, widespread in German cuisine - when bacon is first cooked in the soup in large pieces, and then cut into small pieces and fried separately. The soup is seasoned with already fried bacon, and believe me, this is much tastier than just boiled bacon. You will spend an extra 5-7 minutes on this function, but these minutes just make the difference between “the most ordinary pea soup” and “oh, how did you make such a tasty pea soup?!”

Peel and cut the onion into small cubes.

We clean and cut the carrots into small pieces.

Peel and cut the potatoes into medium-sized pieces.

Fry all the vegetables in a small amount of vegetable oil with vigorous stirring in a pressure cooker over high heat until the onion becomes transparent.

Add the bacon, peas and water, close the pressure cooker with a lid, wait until it boils, and reduce the heat from high to almost low.

Cook the pea soup in a pressure cooker for 40-45 minutes from the moment it boils. The soup should not boil violently or sizzle; it is enough if it sizzles quietly.

If at the end of cooking you feel that the lid of the pressure cooker opens easily, open it. If the pressure cooker hisses loudly in protest when you try to open it, you can place it so that cool tap water flows onto the lid until the hissing becomes completely quiet. Then you can open the pressure cooker, remove the bacon and, holding it with a fork, cut it first into strips and later into fairly large cubes.

Fry the bacon over high heat until browned.

Well, we serve pea soup with cubes of fried bacon. You can add more salt to taste, it really depends on the bacon.

The cabbage soup is like it came out of the oven. Prepare savory cabbage soup in a pressure cooker in 1 hour.

How to prepare savory cabbage soup?

Preparing savory cabbage soup is simple and easy. There are a lot of recipes for making cabbage soup; we present to your attention a simple recipe with a very tasty result. In a pressure cooker, cabbage soup cooks quickly and the taste comes out rich.

Cabbage soup in a pressure cooker is quick and delicious. Video recipe.

Ingredients:

Cabbage - 300 gr

Potatoes - 3 tubers.

Onion - 1 or 2 onions.

Carrots - 1 piece.

Tomato paste - 2 tablespoons.

Pork meat 300 gr.

Dried parsley 2 tablespoons.

Salt, ground dark pepper, allspice - all to taste.

Manufacturing.

Chop the onion and grate the carrots on a large grater. Heat the oil in a pressure cooker and fry the onions and carrots, add tomato paste and fry for 3-5 minutes. Pour 1 liter of hot water and put all the ingredients into the pressure cooker at once. Add salt. Close the lid tightly and simmer over low heat for 1 hour. Later, take out the meat and divide it into small pieces and put it back into the cabbage soup. Add water as needed and add spices to taste. Bring until ready for 10-15 minutes. Bon appetit. Cabbage soup can be cooked in a regular saucepan, but the cooking process will take longer.

Homemade cabbage soup in a pressure cooker.

Video. How to cook cabbage soup in a pressure cooker.

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Explanatory Dictionary Dalya Shchi

cabbage soup

and. pl. cabbage soup, kind; cheeks, belittle. cheeks and cheeks; shti, stew, meat or lean, from chopped and sauerkraut; from time to time cabbage is replaced by sorrel , beetroot , etc. || Psk. hard cabbage. Have you given birth to cabbage soup now? See now. || Tob. stew with cereals, potatoes and carrots. Cabbage soup with whitewash, whitewash, sour cream, torment in milk; during fasting, with hemp juice.