For some reason, many believe that it is borscht that is considered a traditional Russian dish, but this is not so. It was precisely cabbage soup that was prepared in Russia - a rich and hearty soup with cabbage. Unlike borscht, tomatoes or tomato paste are rarely placed in cabbage soup and sauerkraut is more often used. In this, cabbage soup is very similar to the Ukrainian and Polish national dish - Kapusnyak soup. As you can see, culinary cultures are intertwined very closely, but it will be useful to learn how to prepare real Russian cabbage soup in the redmondic multicooker.

Russian cabbage soup in a multicooker Redmond with sauerkraut

In those distant times, when the invention of multicacrons was still very far away, cabbage soup was cooked in large clay pots in the Russian stove. Thanks to the special technology and a unique temperature regime, the food was very fragrant. Redmonde cooker in a multicooker always comes out rich and fragrant, since the temperature and cooking time are adjusted very accurately.

There are many recipes for making cabbage soup: with sauer or fresh cabbage, nettles, sorrel and other garden greens. In this recipe, we will tell you how to make cabbage soup in a multicooker Redmond with sauer sour cabbage.

The ingredients necessary for cooking:

• pork or beef fillet - 300 g;
• potatoes - 4 pcs;
• carrots - 1 pc;
• sauerkraut - 300 g;
• tomato paste - 1 tbsp. l.;
• salt, pepper - to taste;
• bay leaf - 2 pcs;
• sunflower oil;
• water.

If desired, you can replace the tomato paste with a dull tomato.

How to cook cabbage soup in a redmondic multicooker:

1. Cut the meat in small cubes.
2. Install the slow cooker in the "baking" mode for 30 minutes, heat a little sunflower oil in the bowl and fry the meat in it, mixing periodically.
3. While the meat is fried, take care of vegetables. Peel the onions and carrots, chop the onion finely, and rub the carrots on a coarse grater.
4. Cut the potatoes in small cubes. If you cook cabbage soup in a redmond multicooker with young potatoes, it is not necessary to clean it - it is enough to rub it well with a hard sponge.
5. Knocked sauerkraut with a knife so that the fibers are not very long. If it is too acidic, squeeze the brine and soak it in the water. Fans of saturated taste may not push the cabbage from the brine at all, but add all together to the soup.
6. Add onions, carrots to fried meat, mix and lower the lid. Stew without changing the mode, 10-15 minutes. Open the lid from time to time and stir the ingredients.
7. After the specified time, add tomato paste or duffed tomato. You can "experiment" with other products, for example, add homemade adjika.
8. Pour potatoes, sauerkraut into the bowl, salt, shave in spices and mix the ingredients. Put a pair of laurel leaves on top, pour everything with water and lower the lid.
9. Install the slow cooker in the “Extinguishing” mode for 1.5 hours.

An interesting fact: the history of the next has has been there for many centuries. It is believed that they received the status of a national dish immediately after the appearance of cabbage in Russia, which was brought from distant warm Byzantium. In ancient sources, you can find many bizarre names of cabbage soup. So, they were called the cabbage shta, borschovs, straps. It is also logical to assume that borsch, cabbage and other cabbage soups “descended” from cabbage soup.

Soup in a multicooker Redmond with sauerkraut: recipe No. 2

This recipe will appeal to those who love very soft ingredients in the soup. Such cabbage soup is tender, rich and fragrant. Be sure to try to make them if you want to diversify the diet or please the family of real Russian cuisine.

What products will be required to make boomed cabbage soup in the redmond multicooker:

• meat (beef, pork, chicken) - 300 g;
• sauerkraut - 300 g;
• potatoes - 3 pcs;
• onions - 1 pc;
• carrots - 1 pc;
• fresh greens;
• salt, pepper - to taste;
• sunflower oil;
• bay leaf;
• fragrant peppers;
• water.

How to cook delicious cabbage soup in a redmond multicooker:

1. Rinse the meat, cut into small pieces.
2. Install the slow cooker in the "Baking" mode, heat a little sunflower oil in the bowl and fry the meat in it. If you prepare cabbage soup in a redmonde multicooker with chicken, it is not necessary to fry it.
3. When the broth, released from meat, boils, add finely chopped onions and carrots grated on a coarse grater to the bowl.
4. Mix the ingredients, salt, shave in spices. Change the multicooker mode for “extinguishing” and lower the lid for 10 minutes. Salt and pepper should be taken into account how sour cabbage you came across.
5. After the specified time, add sauerkraut to the bowl, mix and continue to simmer for 15-20 minutes.
6. Pour potatoes cut into the bowl cut into the bowl in small cubes and pour the ingredients with water. Add bay leaf and fragrant pepper. For those who love sharp, you can advise put a pod of pepper in the soup.
7. Set the timer for 40 minutes without changing the mode.

Such cabbage soup in Redmond multicooker is rich, piquant and very tasty. It is better to serve them with sour cream and boiled chicken egg. Do not forget to decorate the dish with greens and do not be afraid to overdo it - do not spoil the cabbage soup in the multicooker with redmond with greenery just like oil porridge!

An interesting fact: initially the cabbage soup was a purely vegetarian dish and cooked in a vegetable or mushroom decoction. Later, people began to “pamper” themselves, adding pieces of poultry or meat in the dish.

Green cabbage soup in a multicooker Redmond

Delicious and rich cabbage soup in the redmondic multicooker, the highlight of which is not sauerkraut, but sour garden sorrel, will delight the home with unusual rich taste and marvelous aroma. If the yard is a riot of greenery, it will simply be a crime not to make green cabbage soup in the reducmond multicooker!

To prepare the dish, you will need the following ingredients:

• sorrel - 400 g;
• white cabbage - 1 pc;
• potatoes - 4 pcs;
• onions - 1 pc;
• broth - 2 l;
• chicken egg - 3 pcs;
• butter - 2 tbsp. l.;
• fresh greens - 1 bundle;
• salt, pepper - to taste;
• sour cream.

It is better to immediately boil the eggs screwed - they will decorate green cabbage soup in the redmond multicooker when serving on the table. If there is no meat broth, you can replace them with ordinary filtered water - so the dish will be less high -calorie.

How to cook cabbage soup in a redmondic multicooker:

1. Wash the sorrel leaves thoroughly in cold water, fold into a pile, roll it in half and cut the greens into strips.
2. Fold sorrel in a deep bowl and pour it with boiling water, immediately throwing it on the sieve. This will make the leaves tender and fragrant.
3. It is best to buy cabbage with young crispy leaves. Remove the stump, thinly chop the leaves with a knife for vegetables.
4. Peel the onions and potatoes, chop the onion as finely as possible, rub two potatoes on a coarse grater, and cut the rest with thick straws or cubes (as you like more).
5. Install the slow cooker in the "baking" mode, heat a little vegetable oil in the bowl and fry the onion in it until a golden hue. Then pour the required amount of broth or filtered water, add potatoes (grated and straw).
6. Change the mode to the "soup" and cook for 10-15 minutes.
7. Add cabbage, sorrel to the soup, salt the ingredients and shame with spices. Continue to cook for 10 minutes. If the cabbage is not very young, you should cook longer so that it has time to become soft.
8. At this time, rinse and chop the greens, clean the eggs and cut them in half.
9. When the redmonde cooker in a multicooker coarse, put in each plate a half of a boiled egg and a spoon of sour cream.

The "highlight" of this recipe is not only in addition to sorrel, but also in the speed of cooking. Green cabbage soup in Redmond multicooker prepare faster than any others. Due to the fact that you rub half the potato on a grater, it is cooked faster and gives the soup a thick saturated consistency. Have you noticed that these green cabbage soup in the redmonde multicooker absolutely do not contain meat? Therefore, this recipe is suitable for vegetarians and adherents of lean nutrition.

An interesting fact: the so -called gray cabbage soup has long been preparing in the northern regions of Russia, the main ingredient of which is Kroshevo. Local residents keep an accurate recipe in secret. It is only known that the “crumb” is the crushed upper leaves of white cabbage, bended with salt and rye flour. It is stored in frozen form (in the north of Russia, almost all products are stored in the north of Russia). Sables from Kroshev - a national Karelian dish. It turns out not only unusually tasty and satisfying, but also healing - strengthens the immunity and raises the vital tone in the winter.

Orange cabbage soup in a redmond multicooker. Video

What an amazing and "multi -colored" dish is it! Each literally can choose cabbage soup to their taste and color. In this video instruction, you will learn how to cook orange cabbage soup in a redmondic multicooker: