Solyanka is a national team, meat, fish and mushroom. And there is no such recipe that could not be reproduced with the help of a multivark, without departing from the classical taste, and with great economy of energy and time. Today you can see for yourself!
The recipe for the classic solyanka in the multivarquet "Polaris"
Ingredients:
- broth of meat - 1,5 l;
- sausage boiled - 150 g;
- sausage semi-smoked - 150 g;
- ham - 150 g;
- pickled cucumbers - 4 pcs .;
- onion - 2 pieces;
- tomato paste - 1 tbsp. a spoon;
- black olives (without pits) - 100 g;
- capers - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
Preparation
Finely chop the onions. Sausage and ham are cut into small pieces. Cucumbers cut straws, olives - circles. We load everything into the bowl of the multivark, add tomato paste and capers. Fill with broth and turn on the hour mode "Soup". A ready-made classic halophyte is seasoned with salt and pepper. Serve with slices of lemon and sour cream.
The recipe for cooking fish salted fish in the "Redmond" multi-
Ingredients:
- fillets of fish - 500 g;
- potatoes - 2 pieces;
- tomatoes - 3 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- pickled cucumbers - 3 pcs .;
- vegetable oil - 2 tbsp. spoons;
- olives (pitted) - 10 pcs .;
- salt, pepper black ground - to taste.
Preparation
Fish cut into large pieces, potatoes - cubes. We put them in the multivark, pour water to the top mark and turn on the "Steam cooking" mode for 10 minutes. After the fish and potatoes take out the noise, and the broth is drained and filtered. In the bowl of the multivark oil is poured and on the "Baking" mode we fry the onions, crushed with small cubes, the grated carrots. Tomatoes are scalded with boiling water and we remove peel from them. We cut them into slices and sent them to a roast, which by that time had already gilded. Add cucumbers crumbled with straw and simmer for another 5 minutes.
We return to the multivariate potatoes with fish, pour broth. Pepper and salt to taste. Turn on the "Soup" mode for 50 minutes. After add the olives cut into slices and start the "Heated" for another 10 minutes. Finished fish hodgepodge sprinkled with chopped herbs.
Recipe for mushroom soup in a multivark
Ingredients:
- mushrooms (fresh) - 300 g;
- vegetable broth - 1.5 liters;
- carrots - 1 piece;
- onion - 1 piece;
- cucumber (marinated) - 4 pcs .;
- tomato paste - 2 tbsp. spoons;
- olives - 3 tbsp. spoons;
- lemon - 1/4 pcs .;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
In the multivark in the "Hot" mode, heat the oil and fry the finely chopped onion until golden, then add the grated carrot. When it is browned, we lay mushrooms and cucumbers in straw, which can be replaced by sauerkraut if desired. Add tomato paste and a half glass of vegetable broth. Stew, stirring, about 10 minutes.
We add the remaining broth, salt and go to the "Soup" mode. 5 minutes before the readiness, we add olives, bay leaf and sliced lemon, pepper.
Meat solyanka recipe in a multivariate
Ingredients:
- cabbage - 1 kg;
- pork - 400 g;
- onion - 2 pieces;
- carrots - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- garlic - 2 teeth;
- Sunflower oil - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
Preparation
Meat cut into small pieces and fry in the multivark at the "Frying" mode under the closed lid for about 10 minutes. Then add the finely chopped onions, large grated carrots and chopped garlic. Solim, pepper, mix. Close and fry for about 10 minutes. Add the shredded cabbage to the multivark and pour tomato paste diluted in half a multistage water. We switch to the "Quenching" mode, and in half an hour the solyanka is ready.