Russian cabbage soup is the food of the Russian people. They are prepared with both sour and fresh cabbage. Cabbage soup cooked in a slow cooker turns out delicious, aromatic, rich.
Pick your recipe
You will need
- • beef on the bone - 800 g,
- • potatoes - 200 g,
- carrots - 100 g
- onions - 2 pcs.,
- tomatoes - 5 pcs.,
- cabbage - 500 g
- Bulgarian pepper - 1 pc.,
- white canned beans - 400 g,
- vegetable oil - 4 tbsp. l.,
- salt, pepper and herbs to taste.
Instruction manual
1
Rinse the meat thoroughly, lower it into the bowl of the multicooker. Pour in 1.5 liters of drinking water. Dip the onion whole, add a spoonful of vegetable oil. Optionally, you can put seasoning for the broth. Set the quenching mode on the multicooker, cook for 2 hours.
2
By the time the broth is cooked, cook the vegetables. Wash everything, grate the carrots, finely chop the onion, chop the pepper into strips. Grate the tomatoes, remove the skin.
3
Heat the pan with vegetable oil, fry the onion in it. At the moment of onion transparency, add carrots to the pan.
4
To almost prepared vegetables in a pan, add bell pepper. Fry for 2 minutes, then lay out the tomatoes. Stew together for several minutes.
5
Chop cabbage, cook potatoes in cubes. Open canned beans.
Remove the onion from the finished broth. Dip the vegetables, salt and pepper. Set the soup mode again, cook for 1 hour. Add the garlic and herbs to the prepared cabbage soup.