Sauerkraut soup in a multicooker
Description
Perfect for lunch. Sour cabbage soup (shchi) is very good during cold seasons. Why so? Because cabbage was traditionally salted when the cold weather began, and this tradition has continued ever since. Also, it's cooked with meat, so it's filling. Plus, it's slightly sour, which gives you a boost of energy – that's my opinion :) I love shchi, both eating and cooking it. Shchi made in a multicooker taste a bit different than those cooked on the stove. Although the processes are the same, the flavor turns out different. It's delicious, and most importantly, you can start the last cooking phase and safely leave the house—the multicooker will turn off automatically. The recipe is simple, and I'll tell you how. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Cut the meat into small cubes. Turn on the multicooker in "Frying" or "Baking" mode and set the time for 30 minutes. Pour in vegetable oil and after 3-4 minutes add the meat. Fry for about 15 minutes.
- 2
Step 2
Peel the carrots and onion. Cut the onion into small cubes, grate the carrots on a grater. Add both the onion and carrots to the meat. Mix and sauté.
- 3
Step 3
Now add the sauerkraut. If it's too sour, you can soak it in cold water. Close the multicooker lid and set the "Stewing" mode for 20-25 minutes.
- 4
Step 4
Peel the potatoes and cut into small cubes. Add to the multicooker bowl, season with salt, sprinkle with spices, and add 1.5–2 liters of water. There is a "max" mark on the multicooker bowl's walls—do not exceed this liquid level. Cook the soup in the "Soup" or "Baking" mode for another 30 minutes.
- 5
Step 5
5-7 minutes before the cooking time ends, add tomato paste and bay leaf. Close the multicooker lid and wait for the signal. Serve the soup with sour cream and finely chopped fresh herbs.