Soup with canned meat in a multicooker
Description
Hearty and aromatic soup. As you can see, the recipe for cooking soup with canned meat in a multicooker holds no complexities or secrets—it's almost the same as cooking on the stovetop, only it saves you time and effort. Here I'm presenting a sort of classic recipe for soup with canned meat in a multicooker, but in reality, you can simply add all the ingredients at once, pour in water, and set it to "Stewing" mode for one hour! Personally, I always enjoy the slightly indulgent "browned" part of the soup the most, which is why I follow this particular sequence of adding ingredients. So cook in whatever way is convenient for you, since now you know. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Wash and peel the onion and carrots, finely chop, and sauté in vegetable oil for 5 minutes using the "Sauté" mode.
- 2
Step 2
2. Wash the potatoes, peel them, and cut into cubes. Add to the sautéed mixture and pour in water. Cook in "Simmer" mode for 15–20 minutes.
- 3
Step 3
3. Now gradually, preferably with a spoon, add the canned meat to the broth. Set the "Stewing" mode for another 10 minutes
- 4
Step 4
4. Immediately add the previously rinsed buckwheat, season with salt and pepper. Wait until the stewing is complete.
- 5
Step 5
5. Wash the herbs and finely chop them with a knife. We will use them to garnish the soup when serving.
- 6
Step 6
6. When the buckwheat has swollen and the potatoes have become soft, the soup can be served into bowls, each portion sprinkled with fresh herbs.