Cabbage soup with cabbage and dry-cured duck breast (goose)

Category: First meal
Kitchen: Russian
Cabbage soup with cabbage and dry-cured duck breast (goose)

Ingredients

lean pork (veal) 200-300 grams
home-salted dry-cured duck or goose meat 100-150 grams
onions, carrots 1 pc.
garlic 2 teeth
fresh red tomatoes 1-2 pcs. you can from the freezer (do not defrost!)
pickled tomatoes 1-2 pcs. medium, barrel !!!
fresh mushrooms (frozen) 1 handful
fresh cabbage 200-250 grams
potatoes 3-4 pcs. small
salt taste
spices for soup 1 tsp
water 1-1.3 liters
fresh greens 1-2 tbsp. l.

Cooking method

  • turn on the Browning mode 2-3 level, add a drop of oil, heat up the pan for frying.
  • put chopped onions, carrots, garlic (crush) into a saucepan, simmer for several minutes. Add fresh tomatoes in pieces, simmer until the liquid evaporates, stirring occasionally to prevent burning. Peel the tomatoes. Turn off the browning mode.
  • put in a saucepan cabbage (cut into large squares), potatoes, mushrooms, meat and breast (cut into portions), salted tomatoes (cut), herbs, salt, spices. Fill with water until the required thickness of the dish.
  • turn on the multicooker in the Multipovar mode, 10 minutes, 110 * and bring the cabbage soup to readiness.
  • be careful about the amount of salt added to the cabbage soup, since we have salty breast and salted tomatoes. It is better to add a little salt to the ready-made cabbage soup. Do the same with the amount of water, vegetables and meat during cooking emit a lot of liquid in addition to the poured one, and then you can always add a little boiling water to the ready-made cabbage soup to dilute their density, and hold for 15-20 minutes on heating - from such a heating procedure, cabbage soup will only become tastier!

The dish is designed for

3-4 servings

Time for preparing:

about 1 hour

Cooking program:

Multicooker CUCKOO 1054

Note

We will serve cabbage soup with green onions and sour cream.
I recommend adding barrel salted tomatoes to the cabbage soup !!! The taste of cabbage soup is not salty, as with sauerkraut, but has a certain pleasant sourness.
The salted meat of a dry-cured duck breast (goose) does not in any way interfere with the taste of cabbage soup, but only gives a pleasant spicy taste of salt beef.

Cabbage soup with cabbage and dry-cured duck breast (goose)

Bon Appetit!

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