Schi from fresh cabbage, stew and tomatoes.

Schi - the first dish of Russian cuisine. In the old days it was believed that it gives strength and even has healing properties.

Soup from fresh cabbage in a slow cooker - the basic principles of cooking

In the past, cooked soup in Russian stoves. Thanks to this heat treatment, they turned out rich and very tasty. The slow cooker allows modern housewives to cook soup just like our grandmothers cooked. The dish languishes in it for several hours, thanks to which the ingredients are soaked with each other's aromas.

There are many variations of cooking soup. Depending on the time of year, they add dried or canned mushrooms, fresh or canned beans, sorrel, nettles, etc.

Traditionally, soup cooked on meat broth. But also, there are cooking options with fish or canned fish.

First of all, prepare the broth from any kind of meat. Pork or beef in the bone is best for this. An easier option to get out of the chicken.

In addition to fresh cabbage, you will need potatoes, onions, tomatoes, carrots and bell pepper. In principle, you can use absolutely any vegetables that you like.

Soup in a slow cooker is prepared in two ways. In the first case, first prepare the broth, separately cook the onion and carrot roasting. Then in the broth lay the vegetables and roast and stew soup until tender. In the second case, all the ingredients are put into the pan of the multicooker immediately.

Recipe 1. Cabbage soup made from fresh cabbage in a slow cooker

Ingredients

pork pulp - 200 g;

freshly ground black pepper;

300 g of beef on the bone;

cabbage - half fork;

table salt;

three potato tubers;

60 ml of lean refined oil;

two fresh tomatoes;

bulb;

sweet pepper pod;

carrot - one piece

Cooking method

1. Onions and carrots cleaned from the skin. Onion finely crumbled, chop the carrot into fine chips, or cut into thin strips.

2. Potatoes are cleaned and cut into cubes or cubes.

3. Remove from the cabbage top sheets. Shred it with a sharp knife.

4. Pepper pod and tomatoes wash, wipe with a napkin. Remove the stalk from the pod with seeds. Tomatoes cut into thin slices, pepper - oblong slices.

5. Meat the two varieties thoroughly washed under running warm water. Cut it into small pieces.

6. Turn on the device and start the "Frying / Frying" mode. Pour vegetable oil and fry onions in it. Do not cover the lid, stir it occasionally with a spatula. Add carrots to onions, mix and fry vegetables for another three minutes.

7. Disable the "Fry" mode. Put the potatoes, cabbage, tomatoes, meat and pepper into the bowl of the device. Fill the contents with water so that its level reaches the mark of 4 liters indicated on the tank wall. Pepper and salt.

8. The cover is lowered and fixed. Move the valve to the "Closed" position (under pressure). Cook soup in the "Cooking / Soup" mode for forty minutes.

Recipe 2. Shchi with fresh cabbage and stew

Ingredients

jar of beef stew;

black pepper;

fresh cabbage - 300 g;

sea salt;

potatoes - 300 g;

tomatoes - 100 g;

carrot - 75 g

Cooking method

1. Pour filtered water into the pan of the multicooker, salt it and lay out the cabbage, finely chop it beforehand.

2. Start the “Soup” mode, close the lid and cook the cabbage for about five minutes.

3. Clean the onions from the husk, rinse and finely crumble. Peeled carrots chopped into small chips. In a frying pan with hot vegetable oil, put the onion and fry, stirring, until light rosy. Add carrots and continue to fry until soft.

4. Peel the potatoes, cut them into pieces and send them to the soup. Cook for another ten minutes.

5. A can of stews is opened and the meat is ground with a fork or knife right in the can. We shift it to the soup, cook it for another 5-7 minutes, then fill with fresh herbs, salt, put bay leaf and spices for the soup.

6. Cooking soup with stew in a slow cooker for another five minutes. Then pour in plates, sprinkle with herbs and serve.

Recipe 3. Fresh cabbage shchi in a slow cooker with chicken

Ingredients

two chicken legs;

ground black pepper;

potatoes - three tubers;

cabbage - 300 g;

coarse salt;

bulb;

bay leaf - two pieces;

carrot;

purified water - two liters;

a couple of garlic cloves;

small pod of Bulgarian pepper;

a piece of celery root.

Cooking method

1. Wash the chicken legs and cut them in half. Put in a multicooker container and fill with two liters of water. Start the device in fire mode and cook for 40 minutes. In the process of cooking, remove the foam. Put the finished meat on a plate, cool.

2. While preparing the broth, clean, wash and slice the vegetables: remove from the cabbage upper leaves and finely shred it. Chop the potatoes into cubes. Pour boiling water over the tomato and remove the thin skin. Pepper, tomato and celery root crumble into pieces. Carrot rub on a grater with small holes. Crumble onion finely.

3. Put all the prepared vegetables in the ready broth. Here send the bay leaf and other spices for soup. Separate the meat from the bones and put it on the rest of the ingredients. Close the lid, start the extinguishing mode and languish for an hour.

4. After the signal, open the lid and season the soup with chopped green onions, chopped garlic and greens. Pepper, salt and leave for 15 minutes in the heating mode.

Recipe 4. Fresh cabbage cabbage soup in a slow cooker with sprat in a tomato

Ingredients

potatoes - six tubers;

drinking water;

fresh cabbage - 300 g;

carrot;

vegetable oil;

pod of red sweet pepper;

bay leaf - two pcs .;

bulb;

two cans of sprat in tomato sauce.

Cooking method

1. Remove the top leaves from the cabbage. Crumble it with a thin straw. Sprinkle with salt and crush your hands so that she pours the juice. Put the cabbage in a slow cooker.

2. Wash the peeled potatoes and crumble in small pieces. Peel carrots, wash and chop them into large chips. Free the onion from the husk and finely chop. Cut a stem from a pepper pod and clean the seeds. Crumble the vegetable into thin strips. Put all prepared vegetables in the container of the device.

3. Open the cans with sprat in the tomato. Put the contents into the container of the device.

4. Fill all ingredients with boiling water. Pour in vegetable oil. Start the device in extinguishing mode. Time set for half an hour.

5. A quarter of an hour before readiness, open the multicooker lid, mix and add chopped greens and bay leaf.

Recipe 5. Fresh cabbage cabbage soup in a slow cooker with beans

Ingredients

two bell peppers;

five tubers of potatoes;

spices;

fresh cabbage - 200 g;

bunch of parsley;

three tomatoes;

30 ml of mustard oil;

100 g canned beans;

clove of garlic;

carrot;

bulb;

bay leaf;

30 liters of olive oil.

Cooking method

1. Wash the carrots, peel them and chop them on a coarse grater. Peel the onion, chop it finely. Rinse bell pepper, remove the core and remove the seeds. Cut the pepper into small pieces. Chop the cabbage. Wash the tomatoes. One tomato cut into cubes, and the remaining grate on a coarse grater. Peel the clove of garlic. Peel the potatoes and cut into small pieces.

2. Place the carrot and onion in the container of the appliance. Add the Bulgarian pepper, potatoes, shredded cabbage and tomatoes.

3. Drain the liquid from the canned beans and place it over the rest of the vegetables. Season with spices that you like and season with salt. Put a clove of garlic and bay leaf.

4. Pour olive and mustard oil into the container. Add hot boiled water until you get a soup of the consistency you want. Start the slow cooker in fire mode for half an hour. Sprinkle ready-made soup with beans in a slow cooker with chopped parsley and serve to the table.

Recipe 6. Cabbage soup with fresh cabbage in a slow cooker with bacon

Ingredients

two carrots;

brain bone - 600 g;

canned green peas - 100 g;

three liters of purified water;

two onions;

two tomatoes;

bay leaf;

half a head of cabbage;

bacon - 200 g;

black pepper.

Cooking method

1. Wash the cerebral bone and place it in the bowl of the device. Fill with purified water, close the lid and start the “soup” or “cooking” program. Cook for an hour. During cooking, open the lid and remove the foam.

2. Peel the carrots and onions, wash them, cut them in half and dry them in a dry frying pan. Put the vegetables in the broth. Here send the peppercorns and bay leaf. Cover and cook for another hour and a half.

3. Take out the bone and vegetables from the broth. Bacon cut into small cubes and send in a container of broth.

4. Cabbage thinly chop and dip into broth. Cut the carrots into thin strips and send them after the cabbage. Put onion finely chopped here. Rinse the tomatoes, cut the stalk and add to the soup. Close the lid, put the appliance into quenching mode and cook until vegetables are ready.

5. Five minutes before the end of cooking, add chopped greens and canned peas. Salt soup, cook for another five minutes. Put the device into heating mode and infuse the soup without opening the lid, 15 minutes.

Young cabbage for cooking soup is better not to use.
To broth acquired rich color and taste, add to it a whole peeled onion and carrot.
You can fry the onions and carrots, or you can add them raw.
Mushroom soup prepared from fresh, pickled or dried mushrooms.

Even in very ancient times, people began to think about how to protect their food from spoilage. Thus, during the excavation of the pyramid of Pharaoh Tutankhamen, archaeological scientists were found in clay bowls, the oval halves of which were sealed with a kind of resinous composition, embalmed and fried in olive oil ducks. Later they found that these “canned goods” were in the depths of the earth for about three thousand years.

Today, the stew is a very popular and favorite food product, especially on a hike or in nature (given that it can be stored for a very long time, even in the heat).

Let's try to cook another unusual and insane tasty dish, a special charm which gives exactly meat fragrant stew!

To cook soup of fresh cabbage, stews and tomatoes, we need:

water - 5-6 l
cabbage - 1/2 head
stew of beef (pork) - 1-2 banks
onions - 2 pcs.
potatoes - 4 pcs.
carrots - 1 pc.
garlic - 5 tooth.
a mixture of dried roots - 1-2 tbsp. l
a mixture of dried bell peppers - 1-2 tbsp. l
tomatoes - 2-3 pieces
tomato ketchup - 2-3 tbsp. l
vegetable oil - 2-3 tbsp. l

salt / pepper / spices - to taste
fresh greens to taste

How to cook cabbage soup from fresh cabbage, stew and tomatoes:

1. Immediately it is worth noting that this recipe was originally intended for cooking soup in hiking conditions. Nevertheless, changing only a couple of “technical moments” of the process of their preparation, as a result, we received the most beautiful recipe for home soup! In general, you can easily use it in both cases.
So, we begin with the fact that we put a pot (or cauldron) with water on the fire. While the water is heating, we will be preparing at this time. necessary ingredients. To do this, take a half of the head of cabbage, wash it and remove the unsuitable leaves, then shred it as thin as possible with a knife. We clean the onions and carrots, then cut the onion into thin half rings, and the carrots into small cubes.
2. As soon as the water warms up properly (does not boil, but simply warms up), pour a generous handful of dried roots into the pot (this mixture is called that, it includes parsnip root, parsley, etc.), and practically add chopped cabbage.
Peel the potatoes and cut them into medium cubes. After the cabbage boils and boils for about 10 minutes, pour a handful of a mixture of bell peppers into the pan, and then (about 15 minutes later) and potatoes. It should be noted that if you do not like boiled potatoes, then you should add it not at this stage, but a little later (in order for the potatoes to be firmer, add it along with the stew).
3. While our soup is boiling, we will prepare a roast for them at this time. So, we warm up a small amount of vegetable oil in a frying pan (in field conditions it can be replaced with grease from a can of meat, it will turn out even more tasty) and pour chopped onion to it. Fry onion until golden brown, and then add carrots.
We mix everything, and while the vegetables are stewing, in the meantime we wash and chop the tomatoes into small pieces. Then open the stew (for the “home” soup, it will be enough to have 1 can!) And divide it with a knife or spoon so that it does not fall into the soup in one lump. And again, we note that it is better to remove the fat from the stew and send it to the frying pan for frying, there it will be the place!
4. Returning to the vegetables: add a few tablespoons of tomato ketchup to the pan and fry it all together a little more (no more than 4-5 minutes), then remove the pan from the heat and remove aside until the end of the cooking process .
Then after about 15 minutes from the moment of adding the potatoes to the pan, we send the same sliced tomatoes, and after another 10 minutes, the slightly chopped stew. Peel the garlic and cut it into small thin slices. And now we are preparing a “plate with spices”: we mix in one small container all our favorite dried herbs, seasonings, etc. For example, in this case, chopped earlier slices of garlic, about 2 tbsp. l salt, 4-6 leaves of bay leaf, 2 tsp. dry dill and the same parsley, 1 tsp. hops-suneli, black pepper (to taste), and you can also take the seasoning in granules, such as "maggi" (1 tablespoon l. will suffice).
5. So, after about 15 minutes have passed since the stew has been added to the soup, we put the fried meat in them, and after 2-3 minutes we send there a plate with spices. We change everything thoroughly, then let the soup simmer for another 5-7 minutes over low heat, then remove it from the heat and let it brew for at least 15-20 minutes.

At this time, thoroughly wash and then dry your favorite greens (cilantro, parsley, dill, etc.) on a paper towel and grind it with a knife. We spill ready soup on plates and generously fill them with chopped greens!

All bon appetit!

Video: Schi from fresh cabbage, stew and tomatoes

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The original Russian recipe - soup for several centuries on our table. This food appeared in the diet of our ancestors from the very beginning of the development of agriculture, because cabbage was one of the first garden crops.

Thick, rich, fragrant soup, with their unique taste, soft and nourishing, not only perfectly warm and saturate - this recipe is also very useful. Vegetables are a great source of vitamins, and many of them are fat soluble, so it is in the soup that the body best absorbs. This dish has a great effect on the digestive system, stimulates the digestion of food, speeds up the metabolism, helps cleanse the body. In addition, for all its satiety, the recipe is quite low-calorie - it is difficult to recover from the cabbage, even if the soup is cooked in a very fat broth.

Another important advantage of soup - they are great for the daily menu. Unlike more spicy or fatty chowders, traditional Russian filling soups have a very harmonious, balanced composition, are easily digested, without overloading or irritating the digestive system. Therefore, the recipe is perfect for baby food, and even for people with diseases of the stomach - gastritis or peptic ulcer. A mild taste of this soup is almost not boring.

There are many options for cooking soup - sour and fresh cabbage, meat and lean, and even fish. Soup with meat on the bone - the most traditional recipe, and they are the longest preparing - 2-3 hours. But you can significantly reduce this time, without losing in quality and taste. finished productif instead raw meat add pork or beef stew to recipe.

Soup with stew has advantages over traditional composition. First, they are easier than soup with meat and fatty brain bone. Secondly, thanks to the reduced cooking time, the vegetables are tastier, they preserve more beneficial substancesand the dish itself becomes more aromatic and brighter. Frying in soup with stew should not be done - and this is also a plus to the usefulness of the dish. Finally, the meat in this soup is always very soft and tender.

This soup with vegetables and meat is very simple and quickly prepared in a slow cooker. Soup turns rich, nourishing and fragrant, and time for them takes nothing.

Cooking soup will take 1 hour. For 6 servings you will need:

Bank stew (better than beef),
200-300 grams of fresh cabbage,
1 small carrot,
1-2 medium onions,
3-4 small potatoes
2 liters of water
bay leaf,
salt, spices, tomatoes or tomato paste - taste.

Cooking

Potatoes cut into cubes.
Pour water into a container, salt, add potatoes.
Put in a slow cooker mode "soup" and leave for 15-20 minutes.
While potatoes are boiled in a slow cooker, chop cabbage thinly.
Enter the cabbage into the cabbage soup, making sure that the potato in the slow cooker is almost cooked (if you put them together or the potato is the second, then it will not be boiled soft as it should).
Finely chop the onion, grate or grate the carrot into thin slices.
Chop the beef stew right in the jar (disassemble with a fork into strands).
Onions, carrots and stew enter in the cabbage in a slow cooker, add bay leaf and spices.
Cook for another 10-15 minutes.
Take out the bay leaf before readiness itself, otherwise it may give an unnecessary bitterness.
Turn off, let the dish brew for 10-15 minutes.

Serve with garlic, sour cream, horseradish, greens, rye bread. Very well go to shchi fish and meat patties.

Carefully choose the meat component of the soup. In the stew should not be soy, desirable high percentage of meat is, and not fat.
The most delicious soup is obtained with homemade stew.
If you feel that beef stew smells strongly of bay leaf, then you can not add it to the recipe. The same applies to peppercorns.
Instead of fresh cabbage, you can use fermented - then the dish will be cooked even easier, because you will need to cut less vegetables. With pickled you get sour soup, they are especially tasty the day after cooking.
Together with freshly chopped cabbage, you can enter into the recipe finely chopped zucchini - the cabbage soup will then be especially tender, and this vegetable will completely melt in the prepared dish.
Squash you can completely replace the potatoes. In this case, the first cabbage is laid in the slow cooker. This recipe is much lower calories than ordinary soup.
Tomatoes or tomato paste, sweet Bulgarian pepper will give the dish a particularly savory and bright taste, while the soup itself will look brighter and more appetizing.
In summer, rhubarb can be added to the cabbage soup - it will add spiciness and sourness, tender young garlic - it is especially fragrant.
Any greens are perfect for shcham, giving them a special freshness, and serving - elegance and palatability.
Schi with beef stew is low-calorie, almost dietary, so you can, without fear, fill them with sour cream. And with low-fat natural yogurt soup will become even easier.