The beauty of real Russian cabbage soup lies in the light sourness that sauerkraut gives to the broth, as well as in the stunning fragrance possible after the languor in the oven. Unfortunately, not everyone can afford to cook soup on firewood nowadays, but cooking in a modern oven - multivark - is now available to many. It is about how to cook soup from sauerkraut in a multivark, and we want to tell in the recipe further.
Cabbage soup with chicken in a multi-barrel
Ingredients:
- olive oil - 30 ml;
- chicken drumsticks - 750 g;
- onion - 120 g;
- garlic - 3 teeth;
- carrots - 350 g;
- sauerkraut - 2 items;
- leaves of the laurel - 2 pcs.
Preparation
If you already have chicken broth ready, then use it in the recipe, otherwise, the broth can be replaced with plain water - during the cooking process the chicken will give enough of its taste.
Turn the device on in "Baking" mode and let it warm up. Sami, meanwhile, cut the onions into cubes or half rings, chop the carrots and pass the garlic through the press. Pour in the oil and let it warm up. An alternative to vegetable fat may be a piece of lard. Save the vegetables, add chicken to them and let them brown. Put the cabbage and laurel leaves to the ready ingredients, pour all over with water and cover. Switch the device to "Quenching" and set the time - 1.5 hours. Soup from sauerkraut in the multivark will be ready after the sound signal, it will only remove the chicken flesh from the bone.
Fresh cabbage soup with fresh cabbage and sauerkraut
The lenten dish can also be filled with taste and aroma due to the roots and vegetables. We are going to prove this in the next recipe.
Ingredients:
- potato tubers - 4 pcs .;
- fresh cabbage - 250 g;
- celery root - 70 g;
- dried white mushrooms - 35 g;
- onion - 200 g;
- sauerkraut - 250 g;
- roots of parsley - a bunch;
- carrots - 200 g.
Preparation
After heating a little oil in the "Baking" mode, put the chopped vegetables in the bowl: fresh cabbage, onions, celery and carrots, leave them to soak for 15 minutes. Peel the potato tubers into cubes, transfer them into a bowl along with a portion of sauerkraut, soaked with white mushrooms and roots of parsley, the latter bind in a bundle. Fill the vegetables with water to the mark and switch to "Soup" or "Quenching", depending on the brand of the device. After an hour and a half, sour cabbage soup from sauerkraut can be tried, without forgetting to extract a bunch of parsley roots.