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Solyanka in a slow cooker with potatoes

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834
Kitchen Russian
Calorie content 92.3 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 2.1 gr.
Fats * 7.3 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Solyanka in a slow cooker with potatoes
Content

Cooking a hodgepodge in a multicooker is simple - we put all the necessary ingredients in a bowl and turn on the desired mode. In this recipe, we propose to do without preliminary frying, so that the finished hodgepodge is lighter. Make sure it tastes just as good.

Ingredients

Cooking process

step 1 out of 8
We install the multicooker bowl into the device and pour the required amount of water into it. Peel the potatoes, rinse and cut into small cubes. We put the cubes in the bowl.
step 2 out of 8
Peel the onions and cut them into small cubes. Peel the garlic and also chop finely. Alternatively, you can pass the garlic through a press. Add chopped onion and garlic to the potato bowl.
step 3 out of 8
Peel the carrots, rinse and cut into small cubes. We also cut the cucumbers into small pieces. You can use both pickled cucumbers and fresh ones. Pickled ones will give the hodgepodge a sharper, brighter taste. Fresh is more neutral, but also easier for the digestive system. Place the chopped vegetables in a bowl.
step 4 out of 8
Cut the brisket into thin strips or small cubes. We open the jar of olives and drain the liquid. Add both ingredients to the multicooker bowl.
step 5 out of 8
Rinse and dry the lemon. Cut the lemon into two halves and squeeze the juice out of one. Pour the juice into a bowl. A few slices of lemon can also be added to the bowl.
step 6 out of 8
Add the tomato paste to the bowl and stir.
step 7 out of 8
Put bay leaf and salt to taste in the future hodgepodge. We close the multicooker bowl with a lid and set the “Soup” mode for one hour.
step 8 out of 8
When the signal for the end of the program sounds, turn off the multicooker, and let the hodgepodge brew for half an hour before serving. At this time, we wash and dry the parsley and dill. Finely chop both types of greens with a knife. To serve, pour the fragrant hodgepodge into portioned plates, sprinkle with black pepper to taste and chopped herbs. Put a spoonful of sour cream and a thin slice of lemon in each plate.

Bon Appetit!

 

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