Cabbage soup in a slow cooker - 3 cooking recipes

Before you start studying recipes for cabbage soup in a slow cooker, you should read the instructions directly for your equipment. Because the cooking time specifically for your model may differ greatly from the time indicated by the author of the dish. And so as not to regret spoiled food later, first clarify what mode, at what temperature and for how many minutes you need to set your multi-pot in order to cook delicious cabbage soup (any soup, in fact). Keep in mind that the difference can be significant - up to two times!

Classic Russian cabbage soup today is cooked in beef broth with sauerkraut. Carrots and onions are added to it without fail. Plus salt, herbs, roots, spices. You can add potatoes to your taste (once cabbage soup was cooked without it). Because the main ingredient in traditional cabbage soup is still white cabbage. It, in turn, can be replaced with turnips or beets.

To enhance the taste of this first dish of domestic cuisine, you can add parsley root, celery, bay leaf, and various types of hot peppers. Frying is done in vegetable oil. All products must be beautifully chopped. If you take sauerkraut, then it is also advisable to chop it with a knife into smaller pieces (if necessary). Some housewives like to add fresh or canned tomatoes.

Cooking cabbage soup in a slow cooker is easier than cooking cabbage soup in a saucepan on the stove. And the technology is almost the same for all recipes, they may differ only in composition. In a bowl, in the “frying” mode, fry onions and carrots in oil. Add meat (or skip this step if the cabbage soup is lean). While stirring, fry everything for about 10 minutes. Add cabbage, add water, close the lid, set the desired program, “soup,” and cook for forty minutes to one hour. Salt and dry spices are added to the cabbage. 5-10 minutes before the end of cooking, add bay leaf and garlic. And before serving - chopped fresh herbs and a spoonful of sour cream/mayonnaise.