Shchi "Orange" (Cuckoo 1054) - recipe with photo on Mcooker: the best recipes

Cabbage soup "Orange" (Cuckoo 1054)

Category: First meal

Ingredients
Prepared beef brisket broth	1,3 l
Boiled meat from broth
Bulb onions	1/2 head
Carrot	1/2 pcs.
Sweet pepper you can use frozen	handful
Fresh tomatoes you can use frozen	2-3 pcs. middle
Mushrooms - used Shitaki frozen	handful
Salted barrel tomatoes	2 pcs. small
Fresh cabbage	200-250 g
Potatoes	2 pcs. middle
Fresh parsley	2 tbsp. l.
Spices for soup	1 tsp
Vegetable oil	1 tbsp. l.
Salt	taste

Cooking method

I cooked cabbage soup in the CUCKOO 1054 Multicooker.
I cooked the frying in browning mode.
Shchi cooked in the mode Multi cook 8 minutes, 110 * С subject to the use of ready-made broth.
Then I give a variant of cooking cabbage soup in the traditional way, since cabbage soup was prepared on request.
If you use vegetables from the freezer, you do not need to defrost them, put them in a saucepan (pan) with ice cream, then they will retain their shape, color and taste.
I use spices for the first courses in the composition:
Cooking frying.
Heat oil in a frying pan (stewpan), add chopped vegetables: onions, carrots, tomatoes, sweet peppers, mushrooms, spices - fry them until the liquid evaporates so that the vegetables begin to fry in oil. Turn off the pan.
Cooking cabbage soup.
We shift the dressing into a saucepan, add coarsely chopped cabbage, potatoes in wedges, finely chopped salted tomatoes, broth and boiled meat.
Bring to a boil, reduce heat and cook until vegetables are ready.
add greens, taste and salt, adjust the taste and let the cabbage soup sweat a little.
Serve cabbage soup with sour cream, you can finely chop the garlic!

Cooking program:

I cooked cabbage soup in the Multicooker CUCKOO 1054. I cooked the frying in the Toasting mode. The cabbage soup was cooked in the Multipovar mode for 8 minutes, 110 * C, provided that the ready-made broth was used.

Note

Correspondence quote:
Question: “What is orange cabbage soup (only without pumpkin)? , cabbage, carrots and potatoes or something else. About cabbage soup, my friend said it. "I like orange cabbage soup." I did not understand what it is, I say what it includes. says cabbage, potatoes and carrots, probably. "
Answer: “Where does this name come from? If you only read "The color is yellowish with orange fat on the surface" because properly cooked cabbage soup will have an amber look of broth and vegetables. "
Question: “Thank you, I also thought so for the cabbage soup. And you have a recipe. how to cook them correctly. I want to make a surprise. "

The letter called on the road ... went to cook "orange cabbage soup" with a yellowish orange color and fat on the surface.
This is how the name of the dish appeared: “orange” cabbage soup.

How "correct" cabbage soup turned out, let's wait for the reviews!

The use of tomatoes, carrots, spices in frying, as well as frying vegetables, give the cabbage soup a rich color and taste - an orange color!

The addition of salted barrel tomatoes to the cabbage soup gives the cabbage soup a little pleasant sourness!

SPICES: An important role is played by spices for the first courses (see photo above), which include dried and chopped tomatoes, sweet red pepper, shambhala, and other red-yellow herbs, which, when roasted with vegetables, give a wonderful orange color to the broth. Spices do not contain pungency, but only add additional taste, color and smell to the broth. I always use these spices for cooking first courses and stewing.

It is good to add sour cream to such cabbage soup, when serving.

Cook with pleasure and bon appetit!