Summary of sauerkraut in a slow cooker. Summary of sauerkraut in a slow cooker: recipes

A satisfying and rich soup with smoked meats and sour taste is one of the popular first dishes. Although for a density, some housewives attribute it to the second dish. The sour taste of the soup gives sauerkraut and salty cucumbers, but meat is considered the main ingredient, both fresh and smoked. You can cook such a popular soup even in a slow cooker.

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Summary of sauerkraut in a slow cooker - cooking secrets

The basis of any hodgepodge is a rich broth. In most cases, it is meat, but there are also recipes for soup on fish or mushroom broth. Therefore, you need to cook the broth in advance. But some options for hodgepodge are prepared in a slow cooker with all the ingredients without pre -brewing the broth.
To cook broth, use fatty meat or fish to make it rich and steep. Use the purified water water. Put the meat in the bowl only in cold water, which will gradually heat up and saturate with a meat taste. Cook the base of the honeycomb at a low temperature of about 2 hours.
To make the soup transparent, when cooking, remove the foam with a slotted spoon. She will begin to appear at about 20 minutes of cooking broth in a slow cooker. Give the finished broth to brew, then strain through several layers of gauze.
The sour taste of the hodgepodge gives sauerkraut and cucumbers. If the cabbage is very acidic and salty, then it should be held in cold water for 20-30 minutes, then squeeze well. Lemon is used only for serving.
Choose barrels for soup, not pickled. They have a special sourness due to the natural process of fermentation. In large cucumbers, it is necessary to cut the peel, as it is rough and can ruin the taste of the first dish. To remove the density of sauer cucumbers, slightly fry them at low temperature.
The type of meat for a hodgepodge can be any. The first dish is prepared on the basis of pork, beef or chicken. You can use both one type of product and a combination of them.
In addition to meat in the hodgepodge, you can use smoked meats. To enhance the taste, smoked ingredients are fried without adding oil and only then poured with broth. Also in this way you will melt excess fat from the ingredient.
The potatoes before loading in the multicash are washed several times with cold water. So you will remove excess starch from the vegetable, and it will not be felt in the soup. In addition, the hodgepodge will remain transparent.
Since the ingredients in the first dish are a large number, their cut should be the same and small. Each product in a soup should fit in a spoon, so use cutting with a cube or straw.
A tomato paste is used as a gas station for hodgepodge. If you want to replace it with tomato juice, then you will have to stew it for a long time until a thick mass is obtained. When adding fresh tomatoes, be sure to remove the skin from them, otherwise it will lag behind and ruin the taste of the hodgepodge during cooking.
To serve, be sure to add sour cream. Put in each plate on a tablespoon of sour cream and dissolve it in a soup. Also use a slice of lemon and olives or olives without a bone. The last ingredient is cut into circles or used in general.
When cooking hodgers, be careful with the addition of salt. You can overcome the soup, since cabbage, cucumbers and smoked meats already contain it.

Summary of sauerkraut in a slow cooker - Basic recipe

On the Internet you can find a lot of recipes of honeycomb for multicooker, but before starting to cook them, it is important to learn how to cook a classic version of the soup. Only in this case, you can independently change the technology of preparing a hodgepodge and add or remove the ingredients to your taste.

List of ingredients for hodgepodge in a slow cooker:

pork on bones for broth - 0.5 kg.;
pork flesh - 0.5 kg.;
smoked sausage - 200 gr.;
end of the end - 200 gr.;
onions - 3 pcs.;
sauerkraut - 300 g.;
salty cucumbers - 2 pcs.;
medium carrots - 1 pc.;
tomato paste - 2 tbsp. l.;
potatoes, large - 3 pcs.;
olive oil - 1 tbsp. l.;
purified water - 2 l.;
spices and salt - to taste;
sugar - 1 tbsp. l.;
any fresh greens - 1 bundle;
maslin or olives without a bone - 100 g.;
fresh lemon - slices for feeding;
fresh garlic - 3 slices;
sour cream of any fat content - for feeding;
bay leaf - 2 pcs.

How to cook a hodgepodge in a multicooker with sauerkraut:

First you need to cook the broth for the soup. Wash the pork carefully, if necessary, cut into several parts. Transfer to multichan, pour cold purified water, add 1 whole onion without husk. Do not salt the water.
Close the multicooker lid, the pair hole, on the contrary, open and turn on the technique for the “Soup” or “First dish” program for 2 hours. After 20-25 minutes, open the slow cooker from the start, remove the foam, close again and continue to cook.
After readiness, let the broth brew 30 minutes on the heating functions, then strain. Bones and beams are not used further according to the recipe. Wash the bowl, wipe it dry and set back.
Pour sauerkraut with cold water for 20-25 minutes, after the specified time, squeeze well from excess moisture. Free the remaining bulbs and carrots from the husk, cut into a cube. Peel the potatoes and cut in the form of a small cube. Let the vegetable stand in cold water for 20 minutes, then rinse. Wash the barrel cucumbers and cut into a large cube.
Wash the pork pulp, dry with paper towels and cut it not large. Remove the upper shell from sausages and ham and cut a small cube.
Turn on the multicooker after cooking the broth, instead of this function, you can use the Baking option. Immediately put smoked sausage in a cold bowl. The bowl will gradually heat up, which will contribute to the slow melting of fat in the sausage. After 7 minutes, pour olive oil, add ham and meat, fry for another 10 minutes.
Then load on the meat and sausage on the onion and salted cucumbers, mix, fry all together for 5-7 minutes with constant stirring. Add tomato paste, granulated sugar and spices, stir and cook for another 2 minutes, then rearrange the technique menu for the Soup program.
In multicacha, load sauerkraut and potatoes, pour the broth, mix. Close the lid, turn on the program "Soup" for 1 hour.
Wash the greens, shake off from excess moisture and chop. Pass the garlic through the press or chop finely. Cut olives into 4 parts. They can also be cut with rings.
15 minutes before the end of cooking the hodgepodge, load the greens with garlic and bay leaf into the multichan. Try on salt and spices. Olives should be added to the soup 5 minutes before the end of the program, otherwise they will lose their original taste.
Leave the finished hodgepodge on heating for 20 minutes. From the finished dish, do not forget to get a bay leaf, otherwise it will give bitterness if it remains in the liquid. Serve hot soup by adding a tablespoon of sour cream and a slice of lemon. A slice of black bread will improve the taste of a hodgepodge.

Summary hoods in a slow cooker - a simplified recipe

If you do not have a time for brewing broth, use this option for making a honeycomb. The soup is prepared simply, with a minimum amount of ingredients. Sved cabbage will be used from pickles, and greens can be added to the already finished soup.

Ingredients for hodgepodge:

a set of smoked meats for a hodgepodge, ready - 800 g.;
sauerkraut - 300 g.;
carrots and onions - 1 pc.;
lemon and greens - for serving;
medium -sized potatoes - 2 pcs.;
tomato paste - 70 g.;
olive oil - 2 tbsp. l.;
maslins and spices to taste;
boiling water - 2 l.;
salt is a pinch.

How to cook a hodgepodge with sauerkraut in a slow cooker:

Cabbage for hodgepodge should be finely chopped. To remove excess salinity, soak the cabbage in cold water for 20-30 minutes. After that, squeeze well with your hands from the water.
Clean the onions, cut with quarters of the rings, chop the carrots with fine straws or grate on a grater for Korean carrots. Cut the potatoes with a cube, rinse in the water several times.
The finished set of smoked meats is sold in chopped form and contains a different type of sausage and ham. If the pieces are large, then cut them in half or into several parts.
Pour olive oil into a multicash, turn on the technique on the "Frying" program. After the bowl heats up, and the oil will become hot (after 3-5 minutes from the start) load the onion, fry it for 7 minutes, then add sausage and tomato paste. Fry products for another 5 minutes. Stir constantly.
Turn off the slow cooker. Put cabbage, potatoes and carrots into the bowl, pour hot water, add spices and salt slightly. If you use cold water, then you can ruin the surface of the container. Mix, turn on the slow cooker on the menu item "Soup", 60 minutes. Close the lid and run the program.
After preparing a hodgepodge, rearrange the menu to the “Autopodic” option, add olive slices. After 20 minutes, open the lid, serve the soup. Rinse the greens, chop finely and sprinkle the soup on top. Put a circle of lemon next to a plate or right into a hodgepodge.

Summary of sauerkraut with dried mushrooms in a slow cooker

The hodgepodge is prepared from a variety of ingredients. Mushrooms will give the dish aroma and diversify the taste. It is best to take dried white mushrooms for the recipe, as they are very fragrant. For the broth, use water in which mushrooms and pork ribs were soaked.

The ingredients that will be needed for cooking:

pork, ribs - 0.5 kg.;
pork, clipping - 700 g.;
smoked sausage - 200 g.;
smoked sausages - 200 g.;
potatoes, small tubers - 3 pcs .;
sauerkraut - 500 g.;
ripe tomatoes - 3 pcs.;
dried mushrooms - 100 g.;
olives without bones - to taste;
purified water - 2 l.;
garlic and greens - to your taste;
salt, a mixture of peppers is ground, coriander - to taste;
sour cream and lemon - for feeding;
frying vegetable oil - 2 tbsp. l.

Step -by -step preparation of a honeycomb with sauerkraut:

Dried mushrooms must be thoroughly washed and poured with hot water (not boiling) for 1 hour. Then get the mushrooms with a slotted spoon, cut in the form of straws and put on paper towels for drying.
Pour water from mushrooms to multichan, add pork ribs, previously washed. Close a slow cooker, turn on the program "Soup" for 1 hour and 10 minutes. Do not forget to remove the foam from the broth after 20-25 minutes from the start of the multicooker.
After preparing the base for the hodgepodge, leave the broth to be saturated under a closed lid on the Autopodic Goths program. Then take out the ribs, disassemble, put the meat on a separate plate, strain the broth.
Wash the potatoes chopped with cubes with water. Use only cold water for this. Grind the onion like a roast, cut the mushrooms into strips. Pour sauerkraut with water and leave for 20 minutes, then rinse and squeeze.
On tomatoes, make cuts crosswise at the top, lower it into boiling water and after 10-15 seconds, remove and immerse in ice water. Now it will be easy to remove the skin with your hands. Cut the stalk, grate the pulp on a grater or chop in a blender.
Wash the pork, cut into pieces of at least 1 cm thick and dry with napkins. Remove the shell from sausages and sausages, grind with a cube -shaped knife.
Wash the multicacha after cooking the broth, wipe with moisture wipes and install in a slow cooker. Turn it on the "Frying" program, pour vegetable oil. After 5 minutes, load the onion with mushrooms, fry for 7-10 minutes, load pork. Since the cutting is easy to overdry, fry it along with onions and mushrooms for no more than 5 minutes.
Add tomatoes to the multichan, mix, close the lid and cook for 12-15 minutes or until the moisture from tomatoes does not completely evaporate.
Report the program to the "soup" function. Put the cabbage with potatoes, smoked meats, meat from the ribs into the bowl, add spices and a pinch of salt. Pour the previously welded broth, mix, close the multicooker lid and run the process for 1 hour.
Finely chop the washed and dried greens, pass the garlic through the press, chop the olives in circles. After 40 minutes from the start of cooking soup, load the greens with garlic. Add olives 5 minutes before the end of the program.
Solyanka after the signal let you eat up with aromas and brew. Use the heating program for this. In some models of multicooker, this function is exposed automatically after the end of the main preparation process. Serve the hodgepodge warm with a slice of lemon and a spoon of sour cream.

Summary of sauerkraut with chicken in a slow cooker

Pork and beef can be replaced with chicken. In this version of the preparation of the hodgepodge, it will be less saturated, but with a traditional aroma. Boil for cooking is not required, add purified water. Take sauerkraut with a large number of carrots, so you do not have to add it separately.

You will need such ingredients for a hodgepodge:

chicken fillet - 700 g.;
sauerkraut - 300 g.;
smoked sausage - 500 g.;
tomatnaya paste - 2 tbsp. l.;
fresh herbs and garlic - to taste;
a mixture of peppers ground and red pepper - 1 tsp;
sea \u200b\u200bsalt - to taste;
potatoes, medium - 2 pcs.;
mustard and coriander seeds - to their taste;
capers and olives - at their discretion;
onions - 2 pcs.;
sour cream with lemon - for filing at will;
olive oil for frying - 2 tbsp. l.

Detailed instructions for making honeycombs in a slow cooker:

Wash the chicken fillet, remove the film with the veins and cut into a cube not too small. Grate the meat with hammer spices and leave to marinate for 30 minutes in the refrigerator.
Pour the cabbage with cold water, let it stand for 30 minutes, then drain and squeeze. Clean onions and potatoes, cut into a cube. Rinse the potatoes in several waters. From smoked sausage, remove the film and cut into the form of a cube.
Set a slow cooker to the “Frying” option, pour the oil and after 5 minutes load chicken fillet. When the meat gives its moisture (it takes 7-10 minutes for this), add the onion. With constant stirring, fry it for 3 minutes, then load sauerkraut and tomato paste.
Cook all the ingredients for 5 minutes. Report the slow cooker on the "soup" function. Put potatoes, smoked meats, mustard seeds and coriander into the bowl, pour warm water. If required, then salt. Use salt in a small amount, since the cabbage is already salty.
Mix the products very well in the container, close the slow cooker and start the program for 45 minutes. Grind garlic and greens, cut capers with olives into 4 parts. Download the greens with garlic 10 minutes before the end of cooking, and capers and olives in 5 minutes.
After preparing a hodgepodge, let it stand with a closed lid for 15-20 minutes and serve warm. If desired, you can add sour cream and a slice of lemon to the soup.

A thick and rich hodgepodge can be easily cooked in a slow cooker. Such a technique will not only reduce the time of cooking for you, but also retain most aromas and tastes of ingredients during cooking. To make the soup delicious and saturated, adhere to the technology for its preparation and strictly measure the number of products indicated in the recipe. Enjoy your meal!