Meat cabbage soup (pressure cooker Polaris 0305)

Category: First meal
Kitchen: Russian
Meat cabbage soup (pressure cooker Polaris 0305)

Ingredients

For 2 liters of water:
Rack of pork ribs 480-500 g
Pork skin (optional) ~ 10 x10 cm
Sauerkraut 250 g
Potatoes 3 pcs. (450 g)
Bulb onions 1 PC.
Carrot 1 pc. (100 g)
Tomato paste 1.5 tbsp. l.
or
Fresh tomato 1 PC.
Bay leaf 3 pcs.
Black peppercorns 6-8 pcs.
Salt 2 tsp or to taste
Sugar 0.5 tsp
Dill, parsley taste
Garlic taste

Cooking method

  • Each housewife has her own favorite soup, which she cooks with special pleasure. For me this first course is cabbage soup. And not just cabbage soup, namely from sauerkraut. (I do not cook from fresh cabbage at all, because I really do not like boiled fresh cabbage).
  • I know and used many different options and methods of cooking. I like experimenting with this dish. Lean, mushroom, cracklings, smoked meats; stewed in a slow cooker, in pots in the oven and in an airfryer - this is an incomplete list of my experiments.
  • Today I want to offer you a simple but very tasty version of meat cabbage soup cooked in a pressure cooker. In my opinion, they turn out to be successful. Stewed, rich. Vegetables are well cooked, but not collapsed. And not too much time is spent on preparation and cooking.
  • Cooking.
  • I pour water into the saucepan of the pressure cooker and put the pork ribs (you can use any meat bones). I cover the pressure cooker with a non-boiled lid (or any suitable size) and turn on program "Warming up" pressure -3.
  • While the water is boiling, I prepare vegetables for cabbage soup.
  • I peel the potatoes, cut 1/2 into medium-sized cubes, and rub the other half with a grater for Korean carrots.*
  • I rub carrots on the same grater. (If desired, you can fry it in a pan with 1 tablespoon of oil. I do not always do this.)
  • Meat cabbage soup (pressure cooker Polaris 0305)
  • I peel the onions from the scales, but do not cut them, but add them whole to any soups (no one in the family likes small pieces of boiled onions in the soup, even after frying).
  • I wash the sauerkraut only if it is too sour.
  • I dip the pork skin and prepared vegetables into boiling water. I pour in salt and sugar, add peppercorns, bay leaves, dry herbs, tomato paste (when using a fresh tomato, I remove the skin from it and cut it into small pieces).
  • I turn off the "Warm-up" program and select "Soup" mode, pressure - 2, time -25 minutes. After the signal I keep on "Heating" for about 20 minutes (until the lid is completely unlocked).
  • Garlic, most often I add directly to the plates when serving. But sometimes, if its bright aroma is undesirable, I squeeze 2-3 cloves into a saucepan and let it boil for 1-2 minutes on "Warm Up".
  • I remove bay leaves and skin from the pan. I pour the cabbage soup into plates. Sprinkle with fresh herbs. Each eater already puts sour cream on his own and adds freshly ground pepper.
  • Bon Appetit.
  • Meat cabbage soup (pressure cooker Polaris 0305)
  • Meat cabbage soup (pressure cooker Polaris 0305)

Note

*I used to be skeptical about the opinion that potatoes in soups left the next day become tasteless. But lately I began to notice that I was leaving the potatoes uneaten in the plate. (Either the potatoes became tasteless, or I became picky.)

I found a good option for myself - I grate potatoes into borscht and cabbage soup. And the dish remains satisfying, and the taste only improves. In this recipe, I use a combination of cutting (cubes and grated), because on the 1st day in fresh soup, potatoes are tasty and eaten with pleasure.

Advice.


I add pork skin to the cabbage soup. It adds even more richness to the broth. You can replace it with cracklings or just take more fatty meat.

By analogy with this recipe, you can cook both lean cabbage soup and mushroom. But I recommend adding 1 -1.5 tbsp to them to improve the taste. l. flour diluted with cold water. And it is better to fry the carrots.

About storage.


I successfully freezed such cabbage soup. Defrosting did not harm them at all. But, unfortunately, there is not always a place in the freezer, so I liked another storage method more - canning.

I read from Tanya-Admin about how you can roll up freshly boiled soup into cans.
(Here is the link to the post: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0)
It so happened that I trained on cabbage soup. She poured cooked hot cabbage soup into a sterile liter jar, put the thick (meat excluded). Rolled up, turned over. She kept it on a cold loggia for about a month. Then they boiled it and ate it with pleasure. Delicious! And how convenient! Try it on occasion.

Taramara
Elena, just cooked borsch last night, and here are such delicious photos. Cabbage soup will be next. Thank you.
Shelena
Tamara, borscht is also very tasty. I am glad that you wanted to try cabbage soup as well.
I hope that while cooking something from the recipe will be useful to you.
Admin

Lena, THANKS for the reminder of sour cabbage soup
It is planned for tomorrow with fresh cabbage, but there is also a little sauerkraut - so I'll combine it!
Shelena
Tanya, I am pleased that this recipe helped you to correct your own culinary plans. (So ​​my morning was not in vain.)
The combination of 2 variants of cabbage is always successful: both in cabbage soup and in stewing. I am sure that you will get it delicious.
Thank you for stopping by for a plate of cabbage soup.
lappl1
Shelena, Lena, while reading the recipe, choked with saliva. And the ribs - mmm ....
I cook pilaf for lunch, but I would have rushed to cook.

Quote: Shelena
I used to be skeptical about the opinion that potatoes in soups left the next day become tasteless. But lately I began to notice that I was leaving the potatoes uneaten in the plate. (Either the potatoes became tasteless, or I became picky.)
Apparently it depends on the potatoes. My potatoes are good the next day. We grow it ourselves. And also my Belarusian mother-in-law taught me the following technique. Do not cook potatoes with sour. It then becomes wooden - from acid. And she cooked the required amount of potatoes in a small amount of broth and then combined everything. Now I do that too. Potatoes are tasty in cabbage soup both on the first day and on the next.

maliuhowa
For lean soup, fry the flour until golden brown in a dry frying pan, it turns out even tastier.
ElenaB
Shelena, Lena, thanks for the recipe, I also cooked with sauerkraut in winter too.
Shelena
Lena, to health. I haven't run out of cabbage yet. Therefore, I am carcassing and cooking cabbage soup.

Galina, thanks for the addition! I know about frying flour (but I'm too lazy to do it), but I'm sure this information will be useful to others.

Lyudmila, I am from Belarus. And we try to bring potatoes from there. But, alas, he is not always good either.
I'm afraid the problem is still with me. Even in chicken and other soups, she stopped liking potatoes. Only freshly brewed. But I like the way that I described.
Now there is also a variant of your mother-in-law. Thanks for the valuable addition.
lettohka ttt
I am sitting in pain, after visiting the dentist, that would be a plate of such appetizing cabbage soup, I agree without meat :-) :-) Thank you Lenochka, superb cabbage soup !!!! but I can't eat it in the bookmarks, one of these days I'll try :-) :-) :-) and then borsch, yes borsch :-) :-) :-)
Shelena
Natasha, How I sympathize !!! After the dentists, you can't even eat semolina, what cabbage soup is there!
Get back soon! Let nothing hurt !!!
Quote: lettohka ttt

and then borscht, yes borscht :-) :-) :-)

I love borscht too! But more cabbage soup.
I alternate different soups - I like variety. I can't eat the same thing for a long time. And spoiled her own.
I recommend changing the borscht, it is also possible with cabbage soup.
lettohka ttt
Thank you Lenochka!!! And, to sip the cabbage soup itself :-)
Shelena
Natasha, when you REALLY want it, then everything is good. Have a sip and recover faster.
Shelena
Added a chapter on storage in the comments to the recipe. Perhaps it will be useful to someone.
lappl1
Quote: Shelena
comments to the recipe added a chapter on storage. Perhaps it will be useful to someone.
Lena, thanks for the addition! Very interesting! And then the cabbage is poorly stored. Now I'll try on the new harvest!
Mikhaska
The cabbage soup is delicious Helen!
I also freeze when a lot is cooked. But I have a frost. the camera is pretty big. Enough space. And I also noticed that if a piece of meat with skin, then cabbage soup is much richer and tastier!
Thank you for the nuances of cooking!
Shelena
Ira, I am pleased that you have found some nuances for yourself.
Quote: Mikhaska

But I have a frost. the camera is pretty big. Enough space. :
I envy white envy !!! I have a 250 liter freezer on the loggia, another 100 liters by the refrigerator in the kitchen, and there is LITTLE space.
(A real hamster - I harvest everything ...)

Luda, try it! I really liked it. I plan in the summer, when there is little time due to summer cottages, to make my life easier in such a simple way.
NataliARH
Lenahow many secrets there are in one recipe thanks for everything!
inka_kot
We have such a dish called Kapustnyak. I always cook it (and we ourselves sauerkraut in an oak barrel), but I never tried to grate potatoes on a grater. I'll try! Lena, thanks!
Shelena
Inessa, in Ukraine such a dish is called, indeed, "cabbage", in Russia - "cabbage soup". Millet is often added to cabbage, for cabbage soup I have not seen such additives in recipes. Each housewife has her own secrets and nuances. I offered, in my opinion, the most delicious of what I cooked. Try it. Suddenly you will like this option.

NataliARH-Natasha, I tried to describe all the details and secrets. I am glad that we found something useful for ourselves. Cook and delight the family with a delicious first course.
Lerele
Here's how to live, there is no ribs at home, but I wanted cabbage soup, I also cook, with little nuances, and more often with beef brisket.
Great recipe, from childhood .. eh ..
Shelena
Lerele, LIVING is simple - to cook from what is at hand. You have to give yourself a little bit of childhood.
Thank you for sharing your feelings.
Lerele
Shelena, you know, this is how it happens, either a recipe with a taste from childhood, or you hear an old song, or a kind of nature, or the smell of mown grass, and pictures from childhood, adolescence immediately appear. And such a quiet sadness ...
This is exactly the kind of cabbage soup my mother cooked, and now I do it too.
Shelena
Lerele, this feeling is very familiar! A phrase, a situation, a picture or even a smell ... And you return to that past.
Human memory is amazing!
inka_kot
I have never heard millet added to cabbage ... What our housewives will not come up with)) ... Why add millet to a dish with potatoes and cabbage?
Shelena
Inessa, even in our topic about a pressure cooker there are 2 recipes for cabbage with millet. Here is the link (read to the end of the page):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=197&topic=295673.0
I have not tried to cook with such an additive, but the girls write that it is delicious.
lana light
Great recipe! Very, very tasty !!!
Cooked in Shteba, half an hour on Soup, pressure 0.7. We usually eat borscht with fresh cabbage, and then a can of sauerkraut was lying around, stopped, became soft. I decided to cook cabbage soup. Everything, as in the recipe - a piece of potatoes on a grater and put a piece of pork skin. Very rich and aromatic! Now it is languishing, I think tomorrow it will turn out even tastier
Meat cabbage soup (pressure cooker Polaris 0305)

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