Vegetable soup * Spring lazy * in a multicooker Redmond RMC-02.
On dried vegetables.
Category: First courses
Ingredients
dried vegetables maximum 500 ml
salted baked pork brisket meat 100-200 ml
salt, pepper 0.5 tsp.
Cooking method
The soup is * lazy * because you don't need to wash, peel or crush anything to make it. The meat is also ready-made and sliced. The principle is just add water.
Vegetables - dried, fine cuts for drying. I dry a lot, except potatoes.
So: I take a pinch of onion, cabbage, eggplant, carrots, beets, tomatoes, bell peppers. The composition can vary as desired, but beets, tomatoes, onions, carrots are the basis for a beautiful color and rich taste of the broth. I fill a third of the bowl with dried dried products. I add salt and pepper.
I add finely (2-3 cm) chopped meat. I pour cold water up to the max mark. Program * stewing * 1 hour. Dried vegetables will take a little water.
The soup is fragrant, color and taste are bright. Vegetables are not discolored. Pieces of meat are spicy and salty.
The dish is designed for 1.5 liters
Cooking time: min 10 for filling the bowl + 1 hour of cooking
Cooking program: * stewing *
Note
Where do I get the meat:
I bought 3 layers of pork belly with good meat layers in the store, salted them with dry salting (salt + allspice, 21 days of salting). Then I baked them in AG (40 minutes per serving), the meat layers turned out to be salty, cut them out of bacon, cut them into pieces, put them in a container, store them in the refrigerator.
Such salty baked pieces are good, delicious on their own with bread, in soup, in scrambled eggs, when frying potatoes.
Such meat in the soup retains its salinity, very tasty. And the broth turns out to be light, not greasy, vegetables give their taste and color well. And since the meat is ready-made and the dried meat is half-ready, no foam is formed during cooking, the broth is the most transparent.
I put the salt and pepper left after dry salting separately, use it as salt and pepper.
She baked the brisket in the AG as needed - the lard got hard, baked it and did not regret it. The fat has become soft, and the meat is salty, aromatic from pepper.
And so we liked the taste of such meat in the soup that now I will specially buy pork belly with the widest possible meat layers, salt with different spices and bake.
It is very convenient to have a stock of vegetable dried meat and ready-made salt meat.
You can cook such a soup in any slow cooker, on the stove over a low heat, in a slow cooker, as long as there is almost no boiling, so that the broth remains transparent and the meat does not boil, all the tastes remain in the pan, and not in the air.
