Cabbage soup, like from a Russian oven (slow cooker)

I plan to cook borscht using the same principle

Nope, borscht will not work, you will get cabbage soup with beets. I also wanted borscht))))

Languor!!! Put it in the night, you won't be wrong. Hours 8 not less

Will it not be digested? Aren't vegetables like rags?



That's how many difficulties it is to cook soup

And we never cooked cabbage soup, cabbage soup, yes, but that's not it? Well, I want to at least try how it tastes. Is this recipe kind of authentic?
There are a couple of questions.
That's when we cook meat, after boiling, it is necessary to periodically remove the foam, and then everything would be in one heap, or there is no foam, or how to do what would not be?
If you replace tomato_pasta or tomatoes with tomato juice (while there is one), then how much is equivalent to a spoonful of pasta (15gr)? That is, Art. l paste =? ml of juice.
It's bad that there is no gramme, I don't understand these "things". ((, Is that how much sauerkraut do you need?

[Igor]

Will it not be digested? Aren't vegetables like rags?

Even the crispness of the cabbage will remain.

kapustnyak - yes, but that's not it?

Probably they)))

there is no foam or how to do what would not be?

Igor, there is no foam. Pledged everything, closed it, and forgot. The saucepan will call itself))) The broth is transparent.

If you replace tomato_pasta or tomatoes with tomato juice

Yes Easy. You can even boil it on juice. Can be mixed with water, or without juice at all.

It's bad that there is no gramme

Palych, cook borscht without beets and frying. The rest is the same. This is how you cook borscht.

I do not understand these "things".

tell))) We understand apples, but not potatoes
And yet, what kind of pot we cook. 3 liters or 6. I like to have a spoon in my cabbage soup. Mother-in-law, so that cabbage runs after cabbage in a plate.

This is how you cook borscht.

Oh, I cook very simply. I just say "I want a borschik", and my mother cooks pickle and cabbage soup well, pearl barley and pickled cucumbers in pickle, and some kind of millet in cabbage soup. In general, a spoonful of pasta is equal to a glass of juice? So? And crushing potatoes in a multi bowl is equal to shooting. Can I cut it smaller by itself? Or is there a chip that would have been intact? They put on a lot of sauerkraut and the first batches were already heavily peroxidized and a little creeping, so I thought it in these cabbage, especially did not eat that. Yesterday we made pies with cabbage and fried some, but there is still ... Or is it not advisable to make soup with soft?

Lelka, I'm with the promised ..
The cabbage soup turned out to be excellent, with a minimum of body movements!
It's a pity a little, but it's easier to repeat.
Thank you !

[Trishka]

Trishka, did you do it without meat too? I respect such dishes with meat, not fat. And purely vegetable - not as usual ...

This is all too laborious, as in a saucepan on the stove Lelka's cabbage soup is attractive because he put it all down and forgot it all at once.

On the stove, this is done in the same way: put everything, gradually bring to a boil, reduce to a minimum and simmer for a long time. Or put it in the oven right away. The so-called daily cabbage soup was also cooked in that segment of history when the Russian stoves had already been canceled, and the dolgars had not yet been delivered. :-)
On our forum, by the way, there is a recipe for Russian daily cabbage soup, apparently authentic, because there is buckwheat instead of potatoes.
And, in my opinion, any cabbage soup easily turns into borscht, if you fill them with beets at the very end. I always cook cabbage soup without tomato and add beets for brightness, but since long heating kills the color, I throw it in before turning it off. You can do the same with these long cabbage soup.

[Trishka]

Trishka, did you do it without meat too? I respect such dishes with meat, not fat. And purely vegetable - not as usual ...

As it is without meat, with homemade stew, and added mushrooms.

[Trishka]

Trishka, phew, poluYagchalo And then I read it - and very few people mention myasko, but you and the mushrooms! My pressure immediately collapsed, mushrooms are my weakness

So urgently save the pressure, Boil cabbage soup in a new pot.

[Trishka]

Trishka, On the 16th there will be a "pot-boil" with Boxberry turtles

Well e - mine, then go bake bread bye

My soul also asked for a shchets again, put it at 205. Sauerkraut, onions, carrots, potatoes at the wall, chicken breast fillet on top.
I added water according to the recipe 1 cm higher than the thick and it turned out to be an almost full pot. After 3 hours on Hai, the contents began to boil and smell delicious. As the foam settled and the potatoes became soft, and this happened 4 hours later on Hai, I mashed the potatoes, transferred them to Heating and let myself languish.

[Trishka]

I cook very simply

))))

crumple in a bowl multi is equal to shooting

esessna. Can be wrinkled in a ladle

what would be whole?

Yes

a lot of sauerkraut

in cabbage soup her darling and can be mixed with fresh.




Trishka, Ksyushawhat beautiful cabbage soup!

and added more mushrooms.

Oh, I'll add too
Crown, Galina, different taste. Trust me. On the stove, in the oven, in the MDV - different tastes of cabbage soup.

And, in my opinion, any cabbage soup easily turns into borscht

let me disagree. It looks like, but ..
How soup will be made from soup .. etc.




Oksana, we will cook together. I'll put it in the night too)))

PS I seem to have understood why the whole roll should be put in ... when I took it out, it seemed to me that it would be tough, because the acid seemed to grab it with a thin armor. But it began to crumple, but inside it is very soft, crumbled right into the puree.
If I cut it into small cubes, it would all be tough, soaked in acid.
IMHO, of course

Does longing come with pressure?

Yes, in Redmond PMC-PM380 it is with pressure, Redmond recommends this mode for cooking stew and shank.

[OlgaGera]

OlgaGera, yes, I do not mind, I call cabbage soup with beets because of my childish habit, but after several heated discussions on this topic, I realized that the main difference between these dishes is the presence of beets in the composition. :-)

CroNa, Galina, different taste. Trust me. On the stove, in the oven, in the MDV - different tastes of cabbage soup.

The different taste is understandable, just do not give up cooking if these devices are not available. I don't have them and I'm not going to start yet, but I laid my eyes on this dish even when discussing it in a general topic. I constantly cook meat and bone broths on a gas stove in a large saucepan, transparent and concentrated, without obvious boiling and foaming, for 8-12 hours. Here, by the same principle, on a ready-made broth, you can also hammer a chip. :-)

[OlgaGera]

OlgaGera,

the difference between these dishes is the presence of beets in the composition.

Borscht without potatoes)))!

Meat from the freezer ... can I put it on the table for an hour?

Meat from the freezer ... can I put it on the table for an hour?

where do we cook?
If in a slow cooker, then chop the meat in large pieces and put ON vegetables on top. I'm making ice cream broth. Straight from the freezer

but I laid eyes on this dish even when discussing it in a general topic.

Galya, it will turn out gorgeous in the oven. Trust me. And if there is also cast iron, or thick-walled cast iron and a lid, then finally a class! To be)))

I cook broth from ice cream. Straight from the freezer

I see ... then she said, but I did not believe. I'll put it in a slow cooker for the night (languishing, 80 ° C, 8 hours). There are also sour tomatoes, pickled, is it better than just tomato juice?

why do you need to put a whole piece of cake ..

yes, Oksana, you're right.
If we chop finely, but at least cut it, the acid will blow out the potato, and it will be like a stake ... There is only one way out - if there is acid, then the whole potato will be crumpled. I already cook a pickle, with whole potatoes

There are also sour tomatoes, pickled, is it better than just tomato juice?

Why not?

Borscht without potatoes))

It's like, how can you burn your darling without her?

[Ksyusha]

Ksyusha, I cook without potatoes. She's superfluous there. ))

She, I can't imagine borscht without her, it's already a beetroot

no no, it's borsch))))

It has been languishing for 40 minutes ... tomorrow you can come with spoons, I write it down. I wanted a little bit, but ate 5-6 liters of the multicooker tank was enough.

5-6 liters of a multicooker tank was enough.

With natOp)))

rice as the best potato substitute, for sure.

I know that diabetics replace potatoes in soups and borscht with courgettes. They say it's even tastier than it turns out with potatoes.

It has been languishing for 40 minutes already.

and I was lazy for something. Tomorrow, everything tomorrow ...

I've already eaten half of it.
All the same, for me the most delicious option is
Cabbage is only sauerkraut, meat, poultry, and potatoes, it gives its spirit and softens the acid of cabbage.
I cooked in KT205, baked the Potatoes in half lengthways and put them to the back wall.
4 hours for Hai, then knead the potatoes and another 2-3 hours for Heating.
Cabbage is soft, but not flabby, with a hint of crunch, potatoes - aromatic mashed potatoes, chicken gizzard - melts in the mouth, the taste of the cabbage is rather light
,

It did not work out in the ladle, the handle bends, it is not convenient in weight. He took it out and kneaded it in a plate with a crush. Now how much more to hold on languor? Two hours? (Turned on mv in a new way).
The main program ended at half past five in the morning, I simply disconnected the MV from the network and left it until half past eight. I forgot to try it for salt (. We will eat at noon.

diabetics replace potatoes in soups and borscht with courgettes. They say it's even tastier than it turns out with potatoes.

Nuuu .. it may be tasty, but not tastier than potatoes.
Zucchini almost does not have its own taste, especially Gribovskie, while zucchini has a more vegetable flavor.
I have been cooking cabbage soup-borscht with a one-time laying of vegetables for a long time, because I do not suffer from special diligence when preparing food.
When laying vegetables at the same time, I cut them according to their cooking time - the longer they cook, the thinner the slicing.
Here, with potatoes, there is often an inverse relationship - especially with starchy varieties - a whole potato is cooked faster, well, at least - no longer than a chopped one, and the whole is tastier - that's for sure)
for whales soup, dried cabbage soup / borsch set is definitely suitable))

45 minutes at 96 degrees, for 2 hours at 75 there has been no smell of anything ((((

45 minutes

no, well, not a pressure cooker burn ...

[OlgaGera]

OlgaGera, so what should I put on 100 again?

[Olga]

Olga, Ketsal, what for? You have already set, T has risen, now a long languor. That is, we imitate as in the oven. The dream was hot, and then the stove cools down. But very slowly

[OlgaGera]

at 75

75 * vegetables will not cook in water. They need at least about 100 * in water.
And if it doesn’t smell of meat either, then is it shop meat?
it will not smell)) this is not a Soviet store meat from adults, or even very elderly cattle.
Young growth does not give a smell.
And very little time has passed yet, right OlgaGera writes.
But 75 * is extremely small for a soup.
Without water, if - it would be fine.

for 2 hours at 75 has not smell of anything

so it's heating, practically.
Where do we cook that? It's hard.
If in the cartoon, then the program Vexation. On the previous pages, we discussed this option.

[Irgata]

Irgata, OlgaGera, I had 96 for 45 minutes, then 7 hours at 75 set, in my cartoon you can program in several stages

I ate two plates.
I didn't add salt, I rubbed my meat initially with salt and pepper. This is not enough for the whole pan. Yes, it is very similar to cabbage, but more dietary and more rare. We add cereals, millet. For a man, I need fatter, I wanted to immediately use beef on the bone, but I was too lazy to defrost, chop a piece, and then return the rest to the freezer, which is not right, so I took a separate chicken file and threw a whole half-frozen "cake" without cutting. Probably little fat came out of him.
The onions came across harsh, I had raw onions and a little with pickled tomatoes, which one ... xs.
I thought it would be sour, but oddly enough, everything is in moderation. Cabbage and marin. I washed the tomatoes, and the initially strong acid could be gone. This makes me happy. I sprinkled ten more. a spoonful of sugar sour tomatoes, as is done with borscht.

borscht will not work, you will get cabbage soup with beets

I cooked him / them! In general, despite my love for a real rich, thick and perfectly colored borscht in a bright dark beetroot color, I will also cook using this method. Next time I will try to pour water 2/3 of the height of the ingredients, because there is no boiling water under the lid with the closed valve.

45 minutes was 96, then 7 hours was 75

Either the intervals are not correct, or it is too early ...

in the multicooker Brand-37501 on the "Simmer" mode for 8 hours, and then another 4 hours on heating.

Also, for reference, see. Slow Cooker Temperature Chart Kitfort KT 2010
I languish for 60 minutes, but under pressure, in a multicooker pressure cooker, and then I keep it heated for at least 5.5 hours. Both taste and smell cause an uncontrollable flow of saliva.

I continue to have fun. I reset the settings, set it to 98 degrees 55 minutes, then to languish. An hour later, from the languor, the cabbage began to soften, the meat at the bottom did not get to the bottom. salted. potato shanks. But it will be so, and. to in sour (sauerkraut and tomato). My parents put potatoes in cabbage soup and borscht to absorb the unpleasant smells of cabbage and throw them into compost before serving. I continue the experiment

[Ketsal]

Ketsal, Oksana very accurately noticed and described
About whole potatoes

Olga, and never answered what we were cooking.
Everyone has already come to the conclusion - Program languishing hours 8. No need to touch every half hour. Let the dish cook quietly, put it on and forget - that's the main thing!



Palych, not well, on the mounds and dietary fat. This is expected. Did you like it though? Honestly.

[Lelka]

Lelka, tyuyu, why lie to me? I always say what it is. So my auditor came back from shopping and put on a plate. Yes, not salty and squeezed out half a clove of garlic, I wanted to immediately add to the total. pan, said that it is impossible already. They poured it into small dishes (we freeze everything), when it cools down, put it in the freezer.
I disassembled the meat and into each piece.
The one we cook is called cabbage, only with millet. And according to traditional technology: broth, roast, potatoes, cabbage ... etc.
Next time I'll do it a little differently.

And according to traditional technology:

And rightly so)))

[OlgaGera]

OlgaGera, I have a quickie. Polaris. I don't like soups under pressure - I think potatoes are overcooked - sweet. Even sharp edges are rounded off. In the cartoon, I cook a small range of dishes: sousvid, canned yogurt, COLD, steamed manti, potatoes with meat I can stew out of laziness. Rabbit in wine with potatoes. Baking from multi is a perversion to my taste, porridge is also tasteless to me from it. I often play as a multi-chef. She did not use quenching and languor. Once I played deep-frying - the oil does not burn, does not smoke - everything turned out well, but I myself do not like deep-frying - I don't taste

[Olga]

I languish for 60 minutes, but under pressure, in a multicooker pressure cooker, and then keep it heated for at least 5.5 hours

Olga, here is your algorithm




Well, and I was honored to cook)) They also cook on Low. Then they will stand. I will remove the fat from the top large pieces of cabbage. And you can eat.