Green cabbage soup in broth in a slow cooker

Green cabbage soup in broth in a slow cooker

Category: First meal

Ingredients
Sorrel without petioles	150 g
Onion - turnip	1 PC.
Medium carrots	1 PC.
Medium potatoes	4 things.
Vegetable oil	2 tbsp. l.
Chicken or meat broth	1.5 l
Boiled egg	4 things.
Sour cream	4 tbsp. l.
Chopped greens (any)	taste

Cooking method

• Sort the sorrel, wash in several waters, chop. Chop the onion, coarsely grate the carrots, cut the potatoes into strips or cubes. Pour oil into the multicooker pan, heat it for 3-4 minutes on the frying mode. Add chopped onions, fry for 5 minutes, add carrots to onions and fry for another 5 minutes. Fill in the prepared potatoes, pour in half of the broth norm. switch the multicooker to "Soup" for 40 minutes, if there is no "Soup" mode, then to "Stew", bringing the contents of the pan to a boil. Pour sorrel into a saucepan of another multicooker or into a regular one, pour the remaining broth, bring to a boil and simmer. 10 minutes before the end of cooking, combine the contents of the saucepans in one in which the potatoes are boiled. If you use unsalted broth, then salt the cabbage soup. Let the cabbage soup boil. When serving, put an egg cut into 4 parts on a plate, season with sour cream and sprinkle with chopped herbs.

The dish is designed for

4 servings

Time for preparing:

55min

Note

If desired, when cooking green cabbage soup, you can add spinach, or nettle, or drip. Who likes what more. Bon Appetit!!!

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eugeisha, why is it so difficult with sorrel. After the contents in the MB have boiled, put sorrel, eggs, spices there, close the lid and let it cook further ...

When cooking potatoes, they do not tolerate an acidic environment. Body movements with sorrel to speed up the process. Sorrel, of course, can be added directly to the pan to the rest of the ingredients, but only when the potatoes are at least half cooked.

When cooking potatoes, they do not tolerate an acidic environment. Body movements with sorrel to speed up the process. Sorrel, of course, can be added directly to the pan to the rest of the ingredients, but only when the potatoes are at least half cooked.

:) After the potatoes boiled in mv and boiled a little, since you will not be standing over the cartoon, he is no longer afraid of any acid ...

And I don't even stand over the MV, where potatoes are cooked, I don't even look into it. The only thing is to let the sorrel boil and switch to "Stewing", see how much time is left until the end of cooking and leave the kitchen. Return 10min before the end. And you can easily cook as you like.

I also cook the schaval separately, but then rub it through a colander, so the extraction of acid is more and the consistency is better for me. This is how my grandmother always did, so I don't like the chopped sorrel .... Try it, it is addictive.
Sorrel should be taken with the petioles in them all the acid, which is a distinctive feature of this dish. At the end of cooking, I add a teaspoon of granulated sugar ... The acidity is leveled and the taste is enriched

I never put sorrel in borsch until the potatoes are boiled.

I never put sorrel in borscht until the potatoes are cooked.

Sorrel 3 minutes is enough - pour into a saucepan and let it boil! During this time, it will go down and down, the broth will boil and boil, and you can remove the cabbage soup from the heat.

Actually, I'm not a big lover of sorrel, it just happened to be in the house: my daughter was treated. And oxalic acid is not good, in my opinion it is in the petioles most of all. Cut sorrel contains more nutrients and vitamins. I just liked the proportion of sorrel: broth 1:10, acids in cabbage soup just in moderation. In an old cookbook from 1959, the publication recommends stewing sorrel. And boil the spinach for 2-3 minutes in salted water, put it on a sieve and chop. Therefore, I follow these tips.

Actually, I'm not a big lover of sorrel, it just happened to be in the house: my daughter was treated. But oxalic acid is not good, in my opinion it is in the stalks of it most. Cut sorrel contains more nutrients and vitamins.

Duc, there is no less of it in tomatoes ...

And if you wipe the whole boiled sorrel, pre-cooked, where are your Denuzza vitamins?

Of course, the grinding method can be any, you can skip it through a meat grinder, you can also break it with a blender, I mean already boiled sorrel leaves. It's easier for me to chop the sorrel leaves before cooking. And parts of sorrel leaves are observed only in a plate and a spoon, and in the "company" they are not even felt.

Not, with a bender lowering, the "veins" from the leaves around the screw are wrapped, it is a real punishment to remove them later