Soups make up an integral part for a healthy diet. They improve digestion, quickly absorb and preserve during cooking the maximum of useful elements for the body. One of the traditional Russian dishes are green cabbage soup. Modern housewives easily prepare different variations of this dish in a slow cooker. In this case, the soup is more rich and nutritious.

Green cabbage soup in a slow cooker - preparation of ingredients

• The basis for green soup is sorrel. Young greens are used, which must be sorted and thoroughly washed from sand. Then the ingredient is cut into large stripes. It should be added 5-7 minutes before the end of cooking, otherwise sorrel will boil, which will spoil the taste and appearance of the dish.
• If you add sorrel in ice cream or canned form, then lay it after turning off the multicooker, while closing the lid again and turn on the “Autopodic heating” for 5 minutes. Such a product is pre -processed, so it needs less time for cooking.
• The basis for green cabbage soup is broth. It can be any: meat, fish, vegetable or even mushroom. It is prepared first before cooking a soup or along with the ingredients. It depends on the recipe.
• The meat broth is cooked not only from chicken and pork. You can also take beef, but choose fatty pieces to get a navar. For chicken fillet in the broth you need less time than for the hips or legs, otherwise the meat will become dry.
• In addition to sorrel for the first dish, vegetables are used, such as: potatoes, cabbage, onions and bell pepper. They are washed and necessarily finely cut to succeed in broth.
• Another of the important ingredients of the green soup with sorrel is eggs. They are used in the dish boiled and laid out portions or added in raw form in boiling water. Also, the dish is served with sour cream, which should be laid out directly in the plate.
• Greens with spices are laid in a bowl according to the recipe. Most often it is a parsley with dill and green onions. Of the spices, salt and bay leaf are mandatory. The remaining seasonings can be used to taste.

Green cabbage soup in a multicooker with canned sorrel

Soup with sorrel can be prepared not only in the spring, but also at any time of the year, if you can do sorrel. It undergoes preliminary processing, so add greens at the end of cooking the first dish. Also consider the amount of salt and spices in a canned product.

Ingredients for the recipe:

• chicken breast - 500 g.;
• canned sorrel - 0.5 l.;
• medium -sized potatoes - 5 pcs.;
• onions - 200 g.;
• chicken egg - 1 pc.;
• raw carrots are small - 1 pc .;
• vegetable oil - 2 tbsp. l.;
• sour cream of any fat content - 200 g.;
• bay leaf - 1 pc.;
• purified water - 1.5 l.;
• sea salt - to taste.

A step -by -step recipe for making the first dish:

1. This recipe uses a bow of tears, but you can replace it with onions. Rinse the greens and chop into strips. Peel the carrots, rub on a grater. Turn on the slow cooker on the “frying”, pour any vegetable oil, just do not use butter for frying - it will quickly burn.
2. Lay onions with carrots in a bowl, leave the lid open. Fry the vegetables until golden crust, while constantly stir them.
3. In the meantime, clean the potatoes, cut it with a small cube. Pour cold water, so excess starch is washed off the product. Rinse the chicken breast, cut the film and veins. Dry the meat with napkins and then cut into a cube.
4. After frying the vegetables, pour 1.5 liters of purified water. Switch the slow cooker to the "soup" mode. Close the lid and wait until the liquid starts to boil. As soon as the first bubbles appear, add the meat, stir with a spoon and close the lid.
5. Continue to cook the soup until the potatoes are soft. After that, shift sorrel from the can, salt, add bay leaf. When the liquid begins to boil again, then enter a whipped egg with a thin stream. So that large lumps do not form in the soup, when adding the egg, make a spoon of funnel, pour the ingredient into it, while constantly stir until the egg is completely produced.
6. If you have canned sorrel along with greens, then you do not need to add it. Otherwise, add the crushed greens of parsley and green onions along with the leaves. Let the soup boil for another 5-7 minutes and turn off. Serve with sour cream.

Vegetarian green cabbage soup in a slow cooker

Soup with sorrel without meat broth is no less tasty. In addition, such a recipe for the first dish is suitable for those who monitor proper nutrition or are forced to be on a diet. Vegetables are not pre -fried, but boiled along with carrots.

Prepare the following products:

• purified water - 1500 ml.;
• fresh sorrel - a bunch;
• dill and green onions - 100 g.;
• raw potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• salt and black pepper - to taste;
• chicken eggs - 2 pcs. and sour cream (for a dietary dish).

Step -by -step description of the recipe:

1. Peel the potatoes. Cut three in a cube and dip in cold water. Grate the fourth fruit, transfer to a colander and rinse under running water. Put the grated vegetable into the multicooker bowl, immediately pour it with purified water. Turn on the technique for the "soup" mode, close the lid and click "Start".
2. Peel the carrots with onions, cut into large pieces and chop in a blender or cut it very finely. When the water begins to boil in the bowl, load the potatoes. Cook the vegetable until half -cooked, then add carrots with onions. Boil the soup until the potatoes are completely prepared.
3. Wash and dry well with greens. From sorrel, tear off the tails, and cut the leaves with stripes. Grind dill with green onions. 5 minutes before cooking, load the greens, salt and season, mix well with a spoon. Given the finished soup, let it brew.
4. If you cook dietary green cabbage soup, then additionally boil the soft eggs. Cool them, clean and cut them into 4 parts. Serve the soup with 2 pieces of eggs. You can also add sour cream.

Zelena lean cabbage soup with champignons

You can diversify the taste of fasting mushroom broth. Most often, champignons or milestones are used for soup, as they do not require pre -processing. But you can add any mushrooms to your liking.

List of necessary ingredients:

• fresh champignons - 300 g.;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• sorrel leaves - 0.2 kg.;
• vegetable oil - 30 ml.;
• dill greens - to taste;
• sour cream of any fat content - 200 g.;
• boiled eggs - how much will be needed;
• salt and spices are to taste.

How to cook cabbage soup with champignons:

1. Wash the mushrooms and cut into slices or a large cube. Pour vegetable oil into the bowl, turn on the slow cooker on the “Frying” option. When the oil becomes hot, load the mushrooms. Fry them for 5 minutes.
2. Peel the carrots, grate or chop finely. Remove the husk from the onion and chop. Combine vegetables with mushrooms and continue to fry them to a transparent onion color. In this case, the liquid that will be released during mushroom treatment should completely evaporate.
3. Clean the potatoes from the skin, chop into a cube and rinse in the water. Download the multicooker container. Boil cleaned or filtered water, then move hot into the bowl. Since the capacity is hot, cold water can cause chips on its surface.
4. Switch the slow cooker to the "soup" mode, set the time for 30 minutes. Boil cabbage soup until the potatoes are ready. Then open the lid, load chopped greens with sorrel, pour salt and spices. Mix the spatula, close the lid and cook the dish for another 5-7 minutes.
5. In the meantime, boil the eggs in screw and clean. Serve the soup portions with pieces of eggs and lay out 1 tbsp. l. sour cream. If you do not like boiled greens, then use it fresh and add directly to the plate.

Green cabbage soup on fish broth

Light sorrel sourness goes well with a fish taste, so green cabbage soup can be prepared on fish broth. For a soup, you can take both a whole fish or fillet and a head with a tail.

Take such products for the recipe:

• fish meat - 700 g.;
• medium -sized potatoes - 4 pcs.;
• fresh sorrel - 1 bunch;
• dry bow - 2 pcs.;
• dill - to taste;
• olive oil - 2 tbsp. l.;
• raw carrots - 1 pc.;
• purified water - 2 l.;
• boiled eggs - 2 pcs.;
• fat cream - 200 ml.;
• salt and spices are to taste.

Cooking process:

1. Clean onions, cut into a cube. Pour vegetable oil to the bottom of the multicooker bowl. Fry the vegetable in the "Frying" mode. Wash the fish (heads and tails) thoroughly, cut largely and put in a container. Switch the technique to the "soup" mode, set the time for 1 hour. Pour water into the bowl, close the lid. Cook the broth until the fish is ready.
2. Remove the meat, cool and separate from the bones. Peel the potatoes with carrots, cut into a cube. Put the vegetables in boiling broth and boil them until cooked.
3. Wash the sorrel with greens thoroughly, chop, add to the broth along with pieces of fish. At this stage, salt the soup and add spices. Close the lid and cook cabbage soup for another 7-10 minutes.
4. Cut the software along the 4 parts. Before serving, put them on a plate, pour the soup on top, add the cream. If you cook cabbage soup with fillet, then you do not need to get the meat, cook it with potatoes.

Green cabbage soup in a slow cooker - Culinary secrets

• For vegetarian soups with sorrel, the dish is cooked without broth, only water is used. To give Yushka a saturated taste, at the beginning of cooking add a grated potatoes. By the end of cooking, it will boil, which will make the dish thick and tasty.
• If cabbage soup has too sour taste, then add fat cream instead of sour cream and increase the amount of boiled eggs. These ingredients absorb unnecessary spices and acid, thereby the seasonings will be evenly distributed to the general taste of the dish.
• After adding sorrel to the broth, it is necessary to increase the cooking temperature to the maximum mark. In this case, the leaves will retain shape and taste. But just do not digest greens, otherwise it will smell.
• Traditional recipes of green things involve the laying of raw vegetables. But recipes with passed ingredients are becoming increasingly popular. Onions with carrots and mushrooms are pre -fried, then added to the broth.
• To give green soup a saturated taste, add a tablespoon of flour to a fried onion. Then the ingredients are laid in the multicooker bowl and are thoroughly mixed in the broth.
• The bay leaf, like salt with ground black pepper, should be added at the end of cooking. So cabbage soup will acquire a rich taste and aroma.
• To give the characteristic sour taste of green soup, sauerkraut or salted mushrooms are used instead of sorrel. It is customary to serve rye bread to the dish. It can first be dried in the oven or on the toaster.

Preparing in a slow cooker such healthy and low -calorie green cabbage soup is very simple. Moreover, there are a large number of recipes for cooking, so each housewife will find her own version of the soup. Enjoy your meal!

Recipe for green cabbage soup with nettles in a slow cooker watch on the video