4 servings
1 hour
46 kcal
5/5 (1)
- Ingredients
- Ingredients
Shchi is a national Russian dish that has been prepared since the early 16th century. It is based on cabbage (preferably sauerkraut, but also fresh), meat, carrots, as well as various spices and herbs, which give the soup flavor and appetizing.
We present to your attention three recipes for preparing this dish, which are slightly different from each other. Let's take a closer look at each of them!
Step-by-step recipe with photos
75 minutes
Chop the onion, then the carrots, potatoes and cabbage.
Pour sunflower oil into the multicooker bowl, add carrots, onions and garlic cloves cut in half. Select the “frying” program in the multicooker menu and fry the vegetables until half cooked.
Add the beef to the bowl in one piece. Then cabbage and potatoes.
Salt and pepper. Add dried dill. Add water. Mix everything and turn on the multicooker in “soup” mode.
5 minutes before cooking, open the pan and add 2 bay leaves.
Open the lid, take out the meat, cut it into pieces, so that you can then arrange it in portions on plates.
Ready!
Other options
- From sauerkraut
From time immemorial, cabbage soup was cooked from fresh cabbage in the summer, and from sour cabbage in the winter. From sauerkraut, in my opinion, cabbage soup turns out tastier. The cabbage sourness gives them originality, and the sour cream softens them a little and adds fat. This version of cabbage soup can be prepared without potatoes, because potatoes cook less well in broth with sauerkraut, remaining hard. Add a dessert spoon of tomato paste to this version of cabbage soup, tomato sourness and a pleasant reddish color will appear. Try it, it's very tasty!
- Lenten cabbage soup
Shchi without meat is a light spring-summer soup. Great for vegans and vegetarians. It is cooked without meat, but otherwise everything is according to the classic recipe. In such cabbage soup we will add more cabbage, onions and herbs. Bell peppers and fresh tomatoes, zucchini, eggplant, and celery stalks are suitable additions. Use your imagination and add any herbal ingredients. Lenten cabbage soup can even be served cold, although the hot version, in my opinion, is still tastier.
- With Chiken
This is the easiest option for cooking cabbage soup in a slow cooker. Since the chicken cooks very quickly, we will cook it right along with the vegetables. Add chicken, potatoes, onions, garlic, cabbage and carrots, add spices, salt and pepper. We set the extinguishing program. The soup will cook very quickly, but in this case, the longer we simmer the cabbage soup, the more fully the aromas of spices, herbs and the chicken itself will be revealed.
- With pork
A wonderful soup with pork will help you warm up in the cold winter. We can make it from fresh or sauerkraut, it will still be very tasty. Let's add more onions and herbs, season with sour cream and eat with black bread and with pleasure.
- Nettle with stew
Nettle and stew soup is prepared very quickly because it does not contain chunks of meat, which we usually cook for an hour. First, cook the potatoes with carrots and onions, then add the stew and spices. Nettle is added 3 minutes before the cabbage soup is ready. After boiling the nettle a little, turn off the heat and close the pan to let the cabbage soup brew. This soup only takes me 25 minutes, and if you make it in a slow cooker, it will be even faster. When collecting nettles, try to take small young leaves. At home, scald the nettles with boiling water so that they do not “sting”.
Which products to choose
- Bell pepper. Use fresh vegetables or frozen (either whole or chopped). You can put vegetables of the same color in the cabbage soup, but if possible, it is better to use several parts of peppers of different colors. This will make your cabbage soup even more pleasing to the eye.
- Canned beans. When using home canned food, calculate the portion according to the recipe: add half a half-liter or a quarter-liter jar. Store-bought beans are sold in half-liter containers or cans with different product weights. In the latter case, select the portion “by eye”.
- Mustard oil. This product is not available in every home, and it is not worth buying it just for one spoon. It is impossible to prepare mustard oil yourself due to the lack of specific equipment. But it is quite possible to replace it with a mixture of mustard powder and vegetable oil. Mix them in any proportion according to your own taste.
Step-by-step recipe description
- Grate the carrots on a medium grater and place in the mixing bowl.
- Cut the onion into cubes and combine with carrots.
- Cut the bell pepper into strips or cubes and place in a bowl.
- Add shredded cabbage to the vegetables.
- Cut one tomato into cubes and add to the vegetables.
- Grate the remaining 2 tomatoes to obtain tomato mass, place in a bowl. Can be replaced with tomato paste or tomato sauce.
- Add beans to vegetables.
- Pour in the oil.
- Season with salt and add bay leaf.
- Fill the bowl with water to the maximum level.
- Close the lid and cook in the “Soup” or “Stew” mode.
Useful tips
- The volume of the Redmond multicooker bowl is 4.5 liters. Of course, you can cook with less than a full pan. Choose the volume of soup based on the number of eaters and your preferences.
- Instead of fresh cabbage, you can use salted cabbage. If it is slightly peroxidized, it needs to be washed and squeezed out.
- Try to decide on the amount of water for cabbage soup right away, because you cannot add water. Cabbage soup simmered in a slow cooker has a rich, tender, rich broth; I do not recommend diluting it.
- Ready cabbage soup already in the plate can be seasoned with crushed lard and garlic. It will turn out aromatic, fatty and very tasty!
- You can fry vegetables in the “baking” mode.
- There is no need to add more vegetables than indicated in the recipe, otherwise the cabbage soup may turn into porridge.
- When serving, finely chop the greens onto a plate. If it is not the season for fresh herbs, then season the cabbage soup with dried seasoning, adding it during cooking.
- Take the multicooker with you to the dacha. She will be a wonderful helper to you.
- Cut the potatoes for cabbage soup into medium cubes, coarsely grate carrots, cabbage into long strips, and onion into half rings.
- It will be very tasty if you add a little sorrel to the cabbage soup.
- If you decide to cook cabbage soup not in a slow cooker, then cook it over low heat and do not boil, but simmer under the lid.
- If you are preparing cabbage soup from nettles, I advise you to use only the leaves, this way the greens are softer and the soup looks more beautiful, there are no “green sticks” floating around there.
Fresh cabbage soup in a slow cooker
This recipe is closest to the classic method of preparing cabbage soup. Our ancestors always honored the simple, but so necessary for health, gifts of the garden - cabbage, potatoes, carrots, onions. They also often added peeled and chopped turnips to this set, but we did not include this vegetable in the recipe, because not everyone likes its specific taste.
But, as the housewives wisely thought, the pot of cabbage soup should also contain pork meat - the dish will turn out nourishing and rich, and the husband will praise it. Nowadays, girls are increasingly concerned about dietary nutrition, so they are not always happy about pieces of pork in the first course. In this case, replace the controversial ingredient with veal, chicken or turkey, but do not give up cabbage soup, do not forget your native cuisine!
Ingredients:
- fresh cabbage – 0.5 kg;
- potatoes - 4 pieces;
- carrots – 1 piece;
- onions – 1 piece;
- pork – 600 g;
- tomato paste – 2 tablespoons;
- bay leaf – 2 pieces;
- sunflower oil – 3 tablespoons;
- sour cream – 3 tablespoons;
- fresh herbs – 1 bunch;
- salt, black pepper - to taste.
If you have fresh tomatoes on hand, it's best to set the jar of pasta aside. Remove the skins from the fruits and grind them with a blender - you get a delicious tomato sauce. If you don’t have a blender, no problem, just grate the tomatoes on a fine grater. The pulp will turn into mush, and the skin will remain on the back of the grater.
Preparation:
- Prepare the meat first as this product takes the longest to cook. Rinse a piece of pork under the tap and pat dry with paper towels.
- Cut the meat into small pieces, cutting off the fat layer, otherwise the cabbage soup will turn out too fatty.
- Pour sunflower oil into the multicooker container.
- Fry the pieces of meat for 15 minutes in the “Baking” mode.
- Cut the onion into cubes.
- Grate the carrots on a coarse grater or chop them in the same way as the onion.
- Combine the chopped vegetables and place them in the slow cooker with the meat - let the mixture fry for another 20 minutes.
- Pour the vegetables and pork with tomato paste diluted halfway with warm water.
- Stir the contents of the multicooker.
- Peel the potatoes, rinse and cut into small cubes.
- Wash the cabbage and remove the top leaves from the vegetable, chop it finely.
- Pour the cabbage and potatoes into the multicooker container.
- Sprinkle the cabbage soup with salt and pepper, and put dried bay leaves there.
- Pour water into the multicooker bowl. Adjust the amount of liquid as desired, depending on how thick the cabbage soup you want to cook: perhaps you need a thick consistency of the dish, or, conversely, you want there to be much more broth than vegetables.
- Cook cabbage soup from fresh cabbage in a slow cooker for an hour and a half by running the “Stew” program.
- Serve cabbage soup with sour cream, garlic, and you can also sprinkle with fresh or dried herbs.
You can tell whether your dish is ready by the condition of the potatoes. If the potato pieces are soft, the cabbage soup can be poured into plates.
