Solyanka with sauerkraut and fresh cabbage in a slow cooker
0
739
Kitchen
Russian
Calorie content
117.7 kcal
Portions
6 port.
Cooking time
80 minutes
Proteins *
3 gr.
Fats *
8.2 gr.
Carbohydrates*
21.8 g
Sauerkraut and fresh cabbage go well to taste, and the hodgepodge always turns out to be moderately sour and juicy. If the sauerkraut is crispy and dense, it must be stewed a little on the stove or in the microwave, and then laid with fresh, then the texture of the finished cabbage in the hodgepodge will be the same. Such a hodgepodge is often (at the choice of the hostess) supplemented with vegetables, meat products and mushrooms. You can cook a hodgepodge in any dish. In this recipe, we cook in a slow cooker.
Ingredients
Cooking process
We clean and wash the onions and carrots. Then chop the onion into thin quarter rings, and the carrots - into thin strips. Pour vegetable oil into the multi-bowl and turn on the "Fry" program for 20 minutes. Fry chopped vegetables in hot oil until lightly ruddy, stirring occasionally with a spatula.
We squeeze the sauerkraut from the brine and put it in a multi-bowl with the rest of the ingredients. We close the lid of the multicooker and turn on the "Quenching" program for 20 minutes, and not for the default time, because it is 1 hour and this is too much for a hodgepodge. After this time, open the lid, sprinkle the saltwort with salt and sugar, put the laurel and add the cumin, mashed in your hands. Then mix everything and simmer the hodgepodge for another 5 minutes.
Bon Appetit!