Solyanka in a slow cooker - 4 cooking recipes

Everyone has long known that any dish, even the simplest and most banal, in a slow cooker turns out more tasty and rich than when cooked under more “traditional” conditions. Although hodgepodge can hardly be classified as a banal dish, given that its composition often includes expensive, selected products. But this rule also applies to her))

The technology for preparing the famous first course of Russian cuisine may differ from recipe to recipe. In some cases, pre-fry the chopped ingredients in vegetable oil. In others they are stewed before cooking, and in others they are boiled immediately.

For example, one of the most common solyanka recipes is this: first, onions, cut into half rings, are fried in oil in a multicooker bowl. Then grated carrots are added to it. Fry for some time. Then add tomatoes, rubbed through a sieve (replaceable with tomato paste). If the recipe includes cucumbers, then add them too, diced. Simmer for about three to five minutes. Next they send a selection of various smoked meats. These can be sausages, sausages, sausages, ham, bacon and so on.

Next come black olives or olives, cut into slices. Everything is filled with water to the required level (usually multicookers have it). Close the lid tightly and bring to full readiness with the set time. Usually it's about half an hour. The beauty of preparing hodgepodge in this way is that at the last step it can be postponed, for example, until the evening by setting the turn-on time. And then, when you come home from work, a piping hot, aromatic hodgepodge will be waiting for you, ready to eat.

Another plus, important for beginners: it is almost impossible to spoil a dish prepared according to a slow cooker recipe. The main thing is to accurately follow the order of laying out the products, taking into account the characteristics of your equipment. It is also necessary to rely on time not on the numbers indicated in the recipe, but on what is written in the instructions specifically for your model. So in a recipe it may be half an hour, while your optimal time for cooking soup will be indicated at, say, 20 or 40 minutes.