Sauerkraut cabbage soup in a slow cooker

Shchi is a common dish in Russian state cuisine. There are a huge number of recipes for making them. Surely, most people's favorite cabbage soup is made from sauerkraut. In Rus', this was the most common soup in winter. You eat cabbage soup not only for lunch, but also for breakfast and dinner. They were prepared with various meats, lard, mushrooms or lean ones. Even grains were added to cabbage soup; recipes for cabbage soup with rice and millet are known. I'm now preparing cabbage soup from sauerkraut in a slow cooker . In it they turn out especially tasty, rich and fragrant.

Ingredients:

Any kind of meat (I have pork)
potatoes - 3 - 4 pcs
carrots - 1 pc.
onion - 1 pc.
sauerkraut - 300 g
1 tbsp. l. tomato paste or one grated tomato
salt and spices to taste
vegetable oil
water

How to cook cabbage soup in a slow cooker.

Cut the meat into cubes, place in a bowl, pour in vegetable oil and fry in the “baking” mode for 20 - 30 minutes. If you plan to cook cabbage soup in a slow cooker with chicken, you don’t need to fry it; the chicken goes into the slow cooker along with potatoes and sauerkraut. Here’s a good example, I cooked “ summer cabbage soup with chicken ”

While the meat is fried, finely chop the onion and grate the carrots. Peel the potatoes, wash them and cut them into cubes. Sauerkraut, if very sour, soak it in cool water.

Add onions and carrots to the meat and mix. Close the lid and simmer everything together for another 10 - 15 minutes. Open the lid from time to time and stir.

5 minutes before the end of cooking, add tomato paste (instead of tomato, I add homemade adjika to the soup, you can add one grated tomato.

Then we put the potatoes, bay leaf and sauerkraut into a bowl, add salt, sprinkle with spices for the soup (I have a mixture of Provençal herbs), and fill with water. Close the lid and set the stewing mode for 1.5 hours.

I can also recommend this option: first simmer the cabbage with the meat in a “baking” for 15-20 minutes, and then just add the potatoes and water. Otherwise, almost everyone writes that the cabbage does not have time to cook.

After the signal, stir the cabbage soup in the multicooker. When serving, season the cabbage soup with sour cream and sprinkle with herbs.

Sauerkraut cabbage soup in a slow cooker

Cooking: 1 hour 30 minutes

Prepare cabbage soup from sauerkraut in a slow cooker. Surely everyone knows how to cook cabbage soup. But not everyone has tried to create this with the help of a modern kitchen assistant - a multicooker. But in vain! It turns out to be a very tasty dish.

Thanks to hermetically connected parts and a tight-fitting lid, the taste of the cabbage soup comes out simmered and rich.

In addition, production in this device takes a minimum of time and does not require your constant presence.

What to serve with?

Sour cabbage soup is best served with the freshest homemade sour cream and chopped herbs. You can vary the taste and season the cabbage soup with garlic passed through a press.

How do you usually serve this dish?

Ingredients for sauerkraut cabbage soup in a slow cooker

Meat – 300 g
Sauerkraut – 1 tbsp.
Potatoes – 6-8 pcs.
Carrots – 1-2 pcs.
Onions – 1 pc.
Tomato – 1 pc.
Salt – 1.5 tbsp. l.
Dill – 1 bunch
Water – 2 l

Sauerkraut cabbage soup recipe in a slow cooker

The meat should be washed and cut into small pieces. The smaller the meat pieces, the faster the dish will cook.

Place the meat in the multicooker bowl and fill it with water.

Immediately add sauerkraut. Set the “Extinguishing” mode for 45 minutes.

If you take the freshest cabbage, then put it together with the remaining vegetables.

While the meat is cooking, you need to peel the potatoes and cut them into cubes or slices.

Potatoes should be filled with cold water, otherwise they will darken.

Chop the onion.

If a vegetable from the latest harvest was taken to make a dish, then feathers can also be chopped along the way.

Wash and remove dirt from the carrots, grate coarsely using a grater.

Wash the tomato and cut into small cubes.

This vegetable may not be added. But with it, it seems to me, the most fascinating taste comes out.

Finely chop the dill.

When the multicooker turns off, you need to put all the prepared ingredients and salt into it.

Turn on the “Extinguishing” mode again for 45 minutes.

You can treat yourself to tasty and rich cabbage soup!

Sauerkraut cabbage soup in a slow cooker: step-by-step recipe with photos

A delicious homemade dish with a long history - cabbage soup made from sauerkraut - is popular and needed on the daily table. Each housewife has her own recipes and subtleties of making this soup. I suggest preparing a traditional version of sauerkraut cabbage soup in a slow cooker. The dish is prepared quickly and does not require constant presence in the kitchen. For this recipe, you can use any meat part of chicken or turkey. An essential component is sauerkraut, and the quantity and composition of other vegetables can be varied at your own discretion. Thanks to the peculiarities of manufacturing in a multicooker, the dish comes out transparent, all components retain their color and natural smell. How to properly cook cabbage soup in a slow cooker - step-by-step recipe.

chicken fillet – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
celery root – 5 g;
sauerkraut – 170 g;
potatoes – 1 pc.;
tomato – 1 pc.;
leek – 2 g;
vegetable oil – 2 tbsp. l.;
garlic – 1 clove;
bay leaf – 1 piece;
juniper – 2 peas;
cloves – 2 buds;
salt, pepper, leek.

Quantity: 7-8 servings

Preparation time - 10 minutes.

Production time: 80 min.

How to cook cabbage soup with sauerkraut in a slow cooker

Peel the onion and chop as finely as possible.
Grate the carrots on a small grater; chop the celery in the same way.
Cut the chicken fillet into small pieces as in the photo.
Pour vegetable oil into the multicooker bowl, add chicken and cooked vegetables. Set the multicooker to the “Baking” mode (Polaris, Redmond or Panasonic 18 multicookers) for 7 minutes, sauté the ingredients with the lid open.
Pour in hot water (1.8 l), add sauerkraut.
Peel the potatoes and wash them in cool water to remove excess starch, place them in a multicooker bowl. Set the “quenching” mode for 50 minutes.
Cut the tomato crosswise, scald it, remove the skin. Cut into small cubes and place in the slow cooker 10 minutes before the end of the mode. Continue cooking.
Finely chop the leek, pass the garlic through a press. Add spices, salt, pepper and prepared ingredients to the slow cooker. Set the “heating” mode for 10 minutes.

Pour cabbage soup into plates, serve with fresh herbs, sour cream, bread or cheese croutons.

Creator: Natalya Komarova

Shchi has always been the most homely and satisfying food for Russian people. They have not lost their relevance even now. The famous “daily” cabbage soup is still considered the hallmark of Russian folk cuisine: in the old days, the soup was taken out into the cold, and after a sharp cooling, all its components began to taste special, full of taste. The technical abilities of modern cooking make it possible to open a vegetable bouquet of cabbage soup not necessarily after a day. After all, the soup prepared in a slow cooker, if it does not repeat the bouquet of the ancient recipe, is literally no worse than the authentic one.

Despite the fact that traditional cabbage soup, including stewed cabbage soup, is prepared with beef on the bone, chicken meat will completely fit into the taste tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) of a vigorous sour soup. You can take legs, or chicken legs. But the most dietary option will be, naturally, with sirloin. Fibrous snow-white meat is even healthier for the body than beef or pork, which is why soup with sauerkraut is recommended even for children.

But lovers of rich dishes can naturally cook with pork.

Nourishing and bright cabbage soup for you!

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Sauerkraut cabbage soup in a slow cooker

I love cabbage soup and my slow cooker)) I cook in it often, because I work a lot and come home late, it comes out quickly and most importantly it’s TASTY! Try to cook according to my recipe and maybe you will also fall in love with cabbage soup and the slow cooker)

Ingredients for “Sauerkraut cabbage soup in a slow cooker”:

Meat - 500 g
Carrots - 1 pc.
Potatoes (Medium potatoes) – 4 pcs.
Sauerkraut – 300 g
Snow-white onion – 1 pc.
Salt (To taste)
Seasoning (To taste)

Production time: 135 minutes

Number of servings: 8

Nutritional and energy value:

Ready meals
kcal 1574.6 kcal	proteins 17.9 g	fat 1 g	carbohydrates 129.1 g
Portions
kcal 196.8 kcal	proteins 2.2 g	fat 0.1 g	carbohydrates 16.1 g
100 g dish
kcal 107.1 kcal	proteins 1.2 g	fat 0.1 g	carbohydrates 8.8 g

Manufacturing characteristics in a multicooker:

Power: 800 Watt

Main program: Soup (120 minutes)

Additional program: Frying (15 minutes)

Recipe for “Sauerkraut cabbage soup in a slow cooker”:

Rinse the meat and cut into arbitrary pieces (I took pork - ham). Throw it into the multicooker and turn on the “Frying” (or “Baking”) mode for 15 minutes. I don't add oil because the meat has enough juice.

While the meat is frying, peel the onion, cut it randomly and throw it into the slow cooker with the meat. Stir and get busy further preparing the vegetables.

Wash the potatoes, peel and cut into small cubes. Cut the carrots into cubes (this is tastier than grating).

15 minutes have passed and the “Frying” mode has just ended, add other ingredients to the multicooker: Cabbage, potatoes and carrots. Salt and pepper, I add a fragrant seasoning purchased by weight at the market for soups.

Add water. The amount depends on preference (thicker/thinner). I filled it up to the 3 liter mark (something in between). And turn on the “Soup” mode for 120 minutes. (you can use the “Quenching” mode). In 10 min. Before the end of the regime, you can throw laurel. I didn’t have time to take a photo of the soup in a plate; everything was swept away by a military hurricane (my husband came with friends =)))

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