Fragrant cabbage soup in Oursson 4002 pressure cooker

Category: First meal
Fragrant cabbage soup in Oursson 4002 pressure cooker

Ingredients

Meat (beef) 500-700 gr
Carrot 1 medium piece
onion 1 head
cabbage 1 small swing
potatoes 3 pcs
salt 1/2 tbsp. l.
Bay leaf 2 pcs
peppercorns 4-5 pcs
tomato 1-2 pcs

Cooking method

  • Fragrant cabbage soup in Oursson 4002 pressure cooker
  • Pour vegetable oil into a multi bowl. Cut the onion into half rings, grated carrots and tomatoes. Put all of the above in the multicooker bowl, put the meat there. I had beef on the bone. Switch on the casserole mode for 10 minutes. When roasting is ready, add cabbage, potatoes, salt, spices. Top up with water up to the maximum mark. There is no need to remove the foam. Turn on soup mode. Default time! Bon Appetit.


fronya40
why is he so bright? I thought he was without a tomato?
I want to try, I have never eaten cabbage soup, and he is so delicious in the photo!
lizo
I added my own tomatoes, just a yellow variety. The broth turned out to be transparent, as I immediately added meat to the frying. In this case, almost no foam is formed!
velli
Of all the pressure cookers, including Oursson (5005.5015), the most delicious cabbage soup and borscht are obtained in my opinion in 5002. Yesterday I cooked it with beef. There were beef ribs for the second courses, meaty. At first I stewed them with spices on the Pr-me Kholodets for 2 hours. The meat fell off the bones and was delicious with mashed potatoes and pickled cucumbers. I left some of the stew with sauce for the cabbage soup. She did not fry the vegetables, but immediately put everything in the bowl: carrots, onions, potatoes, cabbage, bell peppers, celery and 1 hour. l Vegeta + salt. Closed the default soup lid. We stood on the heating after the signal for 30 minutes. It turned out like from the stove. Fragrant, beautiful (when stewing the ribs I added 1 fresh tomato), which probably influenced the color of the cabbage soup later on. For me, cabbage soup with beef is tastier than with pork or chicken, and broth is tastier when meat with a bone like brisket with cartilage.

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