Solyanka is a dish of Russian cuisine. Its basis is acidic, salty or sharp components. This dish is usually made from sauerkraut, but you can use it fresh. By the way of preparation, depending on the consistency, the hodgepodge can be liquid and thick. It does not lose its taste qualities, when it is used both in hot and cold form. And the preparation of the cabbage salted cabbage in the multivarquet greatly simplifies this process. In addition, a dish prepared in this way, it turns out more saturated and juicy.
Solyanka from fresh cabbage with pork in a multivariate
Ingredients:
- fresh cabbage, cabbage - 1 kg;
- pork meat - 0.4 kg;
- carrots - 200 g;
- onion - 175 g;
- tomato juice - 200 ml;
- vegetable oil - 25 ml;
- Bulgarian sweet pepper - 100 g;
- garlic - 2 cloves;
- fragrant pepper peas - 2 pcs .;
- laurel leaves - 2 pieces;
- a mixture of freshly ground peppers;
- salt;
- fresh greens.
Preparation
Washed, dried and cut into small pieces of pork fry in the "Bake" mode before browning. Then add peeled and sliced carrot and onions and fry for another twenty minutes.
Bulgarian peppers and cabbage are cut into cubes measuring one and a half centimeters, spread to fried meat and carrots and onion, pour tomato juice, add crushed garlic, salt, a mixture of peppers, bay leaves, sweet pepper and cook in the "Quenching" mode for fifty minutes.
We serve aromatic tasty hodgepodge with chopped herbs.
Solyanka from sauerkraut with chicken meat and mushrooms in a multivariate
Ingredients:
- chicken meat - 550 g;
- cabbage sour - 1000 g;
- champignons - 220 g;
- carrots - 1 piece;
- onion - 1 piece;
- tomato juice - 200 ml;
- vegetable oil - 20 g;
- garlic - 3 cloves;
- fragrant pepper peas - 2 pcs .;
- laurel leaves - 2 pieces;
- salt and sugar;
- olives;
- sliced slices of lemon;
- parsley, basil and dill.
Preparation
Peeled and chopped carrots and onion fry in the "Baking" mode for fifteen minutes, add the chicken meat and fry for as much. Then add sauerkraut, washed and chopped mushrooms, chopped garlic, salt and sugar, laurel leaves, fragrant and black pepper, pour tomato juice and cook in "Quenching" mode ninety minutes.
We serve, decorated with sliced olives and a slice of lemon.