Green cabbage soup with spinach in a multicooker Bork U700

Green cabbage soup with spinach in a multicooker Bork U700

Category: First meal

Ingredients
Beef (neck)	350 gr.
Onion	1 large
Carrot	1 average
A tomato	1 large
Potatoes	3 average
Spinach	300 gr.
Rast. oil	2-3 st. spoons
Lemon juice	taste
Boiled eggs
Sour cream
Greens (dill, parsley)

Cooking method

• Chop the beef finely (1.5x1.5 cm.), Potatoes - the same as the meat. Onion in half rings, carrots or grate on a very coarse grater, or on a shredder, in thin strips. Cut the tomato into large cubes (2x2cm.) Spinach (I had frozen balls). The ball, without defrosting much, cut into 4 parts) Put everything that was cut into the multicooker bowl, add oil (if the meat is with fat, then oil is not needed), pour hot water up to the 3-liter mark. Close the lid and set: Multi-cook 95 degrees for 1 hour. Then, without turning off the heating, add salt, pepper, lemon juice to the soup - until pleasant sourness and herbs. I also like to add 1 tbsp of dry ground garlic at this stage. spoon. Mix everything, close the lid and leave on heating for 10 minutes. Everything, cabbage soup is ready! When serving, garnish with boiled egg and add sour cream. Bon Appetit!

The dish is designed for

6-8 servings

Time for preparing:

60 + 10

Cooking program:

Multicook

National cuisine

Russian

Note

The recipe seems to be a bit cumbersome, but as you can see for yourself, everything happens in almost one tab. Our business is to cut everything, fill it with water and turn on the cartoon. An hour later, the meat and potatoes are ready as needed, but at the same time, spinach and tomatoes, lo and behold, do not boil down into a rag!

And why only 95C and don't even bring it to a boil, is there meat in the same place? I mean, how important is this temperature, why not another, what does it give?

And why only 95C and don't even bring it to a boil, is there meat in the same place? I mean, how important is this temperature, why not another, what does it give?

You know, oddly enough, meat is cooked at 90 degrees. And it cooks beautifully. Remember the borscht recipe in the booklet? Everything was cooked. And, by the way, I noticed that at 95 degrees. soup boils, not much, but nonetheless. Maybe because of the pressure? I just tried to put on 100, vegetables per hour - in the trash (I mean tender vegetables: spinach and tomatoes). And here everything is whole. I put a hundred on a roast. And also (this is the topic of meat) I watched many different programs about cooking meat. I was interested in cooking large pieces - boiled pork, roast, etc. So I found out that, for example, a ready-made boiled pork from a pork neck has a temperature inside the piece of 60-70 degrees. And only well-fried lamb or beef reaches 85 degrees inside. I assume that this is due to the coagulation of protein in the blood, which occurs at a temperature of 44-45 degrees. Maybe this is the relationship with the cooking temperature of meat? Who knows...

Your recipe is on time (I need to put spinach somewhere).

Your recipe is on time (I need to put spinach somewhere).

Good luck! Just pay attention to the meat, I have a neck, it is always soft. Out of harm's way, cut the meat into smaller pieces, if you are not sure about it.

Recently, in "Bork's great-grandmother" - cuckoo1055, I cook soups only at 90-93C, because at 95 boiling be healthy - everything is too boiling and boiling. Even at 90, a slight pressure is gained - there is a steam release at the end. I suspect our induction multi is slightly above the set temperature.
In general, something more and more attracts me to low temperatures, especially for meat, so as not to squeeze all the juices out of it with pressure.
I even tried to depict a low-temperature baking according to Blumenthal at 65 C.

Recently, in "Bork's great-grandmother" - a cuckoo1055, I cook soups only at 90-93C, because at 95 boiling be healthy - everything is too boiling and boiling. Even at 90, a slight pressure is gained - there is a steam release at the end. I suspect our induction multi is slightly above the set temperature.
In general, something more and more attracts me to low temperatures, especially for meat, so as not to squeeze all the juices out of it with pressure.
I even tried to depict a low-temperature baking according to Blumenthal at 65 C.

So how, Blumenthal, did it work out?

So how did Blumenthal succeed?

It's hard to say, I haven't been to his restaurants ...
It was a chicken breast. It turned out pretty juicy, but nothing special
Perhaps I could not stand the technology to the end and overexposed (4 hours). In general, chicken fillet can be fried instantly and no worse, for example, on the grill
I baked the meat (pork) somehow in the oven at 135C, I liked it. At 65, it's still scary ...

It's hard to say, I haven't been to his restaurants ...
It was a chicken breast. It turned out pretty juicy, but nothing special
Perhaps I could not stand the technology to the end and overexposed (4 hours). In general, chicken fillet can be fried instantly and no worse, for example, on the grill
I baked the meat (pork) somehow in the oven at 135C, I liked it. At 65, it's still scary ...

I understand, I already got you, but give me another second, please! Did you bake pork in one piece? Big? And how long did it stand in the oven at the above temperature? Answer me and I will leave you alone! And I will not leave you alone!

I understand, I already got you, but give me another second, please! Did you bake pork in one piece? Big? And how long did it stand in the oven at the above temperature? Answer me and I will leave you alone! And I will not leave you alone!

Lena, I will help you I baked a lot of meat in a large piece in pressure cookers, look here and edit the recipes to suit your saucepan:
Herb neck simmered in Oursson multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179315.0

And here look at the Recipes for the multicooker Cuckoo 1054 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=465.0

There will be questions, I will answer in the recipe topics

I understand, I already got you, but give me another second, please! Did you bake pork in one piece? Big? And how long did it stand in the oven at the above temperature? Answer me and I will leave you alone! And I will not leave you alone!

Yes, in one piece. Marinated at first and kept in the refrigerator for a day. The next day, I took it out, brought it to room temperature, tied it with thread, and put the fat up in a preheated oven. I baked about 5 hours. In the end, I looked at its appearance.

p.s.
Readiness can be determined with a temperature probe, but I did not have one, so I did it by eye. And so, up to the temperature inside the piece - 71-76C.

Lena, I will help you I baked a lot of meat in a large piece in pressure cookers, look here and edit the recipes to suit your saucepan:
Herb neck simmered in Oursson multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179315.0

And here look at the Recipes for the multicooker Cuckoo 1054 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=465.0

There will be questions, I will answer in the recipe topics

Tanya, thank you very much! I also cook the neck in the cartoon. I sprinkle it with carrots, garlic and herbs. Indeed, it turns out yummy. And in the context - in general beauty! I will definitely use your recipes. If anything, I'll whistle. Thanks again!

Yes, in one piece. Marinated at first and kept in the refrigerator for a day.The next day, I took it out, brought it to room temperature, tied it with thread, and put the fat up in a preheated oven. I baked about 5 hours. In the end, I looked at its appearance.

Cool! Well, in five hours you will go out with saliva, and you will lie around the oven, without memory! I definitely will! Thank you. I'm lagging behind you, so be it.

I had a lot of other food that day, so I stayed alive ...