Cabbage soup in a slow cooker from fresh cabbage - how to cook it correctly according to a step-by-step recipe

4 servings

1 hour

46 kcal

5/5 (1)

Shchi is a national Russian dish that has been prepared since the early 16th century. It is based on cabbage (preferably sauerkraut, but also fresh), meat, carrots, as well as various spices and herbs, which give the soup flavor and appetizing.

We present to your attention three recipes for preparing this dish, which are slightly different from each other. Let's take a closer look at each of them!

Step-by-step recipe with photos

75 minutes

Chop the onion, then the carrots, potatoes and cabbage.

Pour sunflower oil into the multicooker bowl, add carrots, onions and garlic cloves cut in half. Select the “frying” program in the multicooker menu and fry the vegetables until half cooked.

Add the beef to the bowl in one piece. Then cabbage and potatoes.

Salt and pepper. Add dried dill. Add water. Mix everything and turn on the multicooker in “soup” mode.

5 minutes before cooking, open the pan and add 2 bay leaves.

Open the lid, take out the meat, cut it into pieces, so that you can then arrange it in portions on plates.

Ready!

Cabbage soup in a slow cooker from sauerkraut: recipe step by step

To prepare sour cabbage soup in a slow cooker, you can use any available meat: pork, veal, turkey, chicken, beef.

Ingredients for sauerkraut cabbage soup:

• fresh meat – 400 g
• sour cabbage (sauerkraut) – 400 g;
• potatoes – 4-5 pcs.;
• onions – 2 pcs. small;
• carrots – 1 pc.;
• Bay leaf;
• salt;
• pepper.

Preparation of sour cabbage soup:

How to deliciously cook sour cabbage soup in a slow cooker ? Rinse the meat and cut it into small pieces. Place the meat in the MV. Add sauerkraut, which you can rinse with water to remove excess sourness.

The easiest way is to pour boiling water over the cabbage and drain the water. If you like to pre-fry your onions and carrots, do it on the broil or bake setting. Next, add chopped carrots and onions.

Which mode (function) to choose, on which program to cook cabbage soup in a multicooker and for how long

Pour 1.5-2 liters of water. Salt, pepper, add a bay leaf. Close the lid. Set the stew for 1.5 hours.

Wait for the signal and serve the cooked cabbage soup in a slow cooker with sour cream and herbs. Bon appetit! You can find other recipes for first courses (borscht, solyanka, pea soup) on our website https://tobix.ru/.

Other options

• From sauerkraut

From time immemorial, cabbage soup was cooked from fresh cabbage in the summer, and from sour cabbage in the winter. From sauerkraut, in my opinion, cabbage soup turns out tastier. The cabbage sourness gives them originality, and the sour cream softens them a little and adds fat. This version of cabbage soup can be prepared without potatoes, because potatoes cook less well in broth with sauerkraut, remaining hard. Add a dessert spoon of tomato paste to this version of cabbage soup, tomato sourness and a pleasant reddish color will appear. Try it, it's very tasty!

• Lenten cabbage soup

Shchi without meat is a light spring-summer soup. Great for vegans and vegetarians. It is cooked without meat, but otherwise everything is according to the classic recipe. In such cabbage soup we will add more cabbage, onions and herbs. Bell peppers and fresh tomatoes, zucchini, eggplant, and celery stalks are suitable additions. Use your imagination and add any herbal ingredients. Lenten cabbage soup can even be served cold, although the hot version, in my opinion, is still tastier.

• With Chiken

This is the easiest option for cooking cabbage soup in a slow cooker. Since the chicken cooks very quickly, we will cook it right along with the vegetables. Add chicken, potatoes, onions, garlic, cabbage and carrots, add spices, salt and pepper. We set the extinguishing program. The soup will cook very quickly, but in this case, the longer we simmer the cabbage soup, the more fully the aromas of spices, herbs and the chicken itself will be revealed.

• With pork

A wonderful soup with pork will help you warm up in the cold winter. We can make it from fresh or sauerkraut, it will still be very tasty. Let's add more onions and herbs, season with sour cream and eat with black bread and with pleasure.

• Nettle with stew

Nettle and stew soup is prepared very quickly because it does not contain chunks of meat, which we usually cook for an hour. First, cook the potatoes with carrots and onions, then add the stew and spices. Nettle is added 3 minutes before the cabbage soup is ready. After boiling the nettle a little, turn off the heat and close the pan to let the cabbage soup brew. This soup only takes me 25 minutes, and if you make it in a slow cooker, it will be even faster. When collecting nettles, try to take small young leaves. At home, scald the nettles with boiling water so that they do not “sting”.

Cabbage soup in a slow cooker from fresh cabbage: step-by-step cooking recipe

Ingredients for cabbage soup:

• 500 g of meat (beef, pork);
• ½ head of small fresh cabbage;
• 4-5 pieces of potatoes;
• 1 bell pepper;
• 1 onion;
• 1 tomato (or tomato paste);
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon of salt without top;
• spices, herbs to taste.

How to cook (cook) delicious cabbage soup in a slow cooker? To cook cabbage soup in a multicooker, turn on the “Baking” or “Frying” mode . Focus on the set of functions of your device.

Pour vegetable oil into the bowl of the pan. Set the time to 20 minutes. Cut the onion and carrots into small pieces. The cutting shape can be any. Cut it however you like.

Place the chopped vegetables in heated vegetable oil. Add chopped pepper and tomato. Fry everything lightly. Place raw meat on top of the vegetables. It tastes much better if it is a whole piece.

Add shredded cabbage, followed by diced potatoes. Pour cold water over the ingredients. Do not exceed the top mark inside the bowl. Add some salt.

In a multicooker, cook the cabbage soup further on the “Stew” or “Soup” mode for 1.5-2 hours . At the end of cooking, a beep will sound.

Open the lid and add herbs, spices and bay leaves to the cabbage soup. Salt if necessary. Leave on “Keep Warm” mode for 20 minutes. You can remove the meat and cut into pieces.

Lenten cabbage soup in a slow cooker without meat recipe video preparation

Useful tips

1. The volume of the Redmond multicooker bowl is 4.5 liters. Of course, you can cook with less than a full pan. Choose the volume of soup based on the number of eaters and your preferences.
2. Instead of fresh cabbage, you can use salted cabbage. If it is slightly peroxidized, it needs to be washed and squeezed out.
3. Try to decide on the amount of water for cabbage soup right away, because you cannot add water. Cabbage soup simmered in a slow cooker has a rich, tender, rich broth; I do not recommend diluting it.
4. Ready cabbage soup already in the plate can be seasoned with crushed lard and garlic. It will turn out aromatic, fatty and very tasty!
5. You can fry vegetables in the “baking” mode.
6. There is no need to add more vegetables than indicated in the recipe, otherwise the cabbage soup may turn into porridge.
7. When serving, finely chop the greens onto a plate. If it is not the season for fresh herbs, then season the cabbage soup with dried seasoning, adding it during cooking.
8. Take the multicooker with you to the dacha. She will be a wonderful helper to you.
9. Cut the potatoes for cabbage soup into medium cubes, coarsely grate carrots, cabbage into long strips, and onion into half rings.
10. It will be very tasty if you add a little sorrel to the cabbage soup.
11. If you decide to cook cabbage soup not in a slow cooker, then cook it over low heat and do not boil, but simmer under the lid.
12. If you are preparing cabbage soup from nettles, I advise you to use only the leaves, this way the greens are softer and the soup looks more beautiful, there are no “green sticks” floating around there.

Cabbage soup with mushrooms and beans

Ingredients:

• a small head of cabbage;
• 1 cup beans;
• potato tubers in the amount of 5-7 pieces;
• 2 small carrots;
• onions in the amount of 1 piece;
• celery;
• 400 grams of porcini mushrooms;
• sunflower oil in the amount of 4 tablespoons;
• salt, Jamaican pepper (depending on taste preferences).

Time spent on preparation: 1 hour 15 minutes.

Calorie content: 39 kcal.

Cooking sequence: if you are using dried mushrooms and beans, soak these ingredients in a separate bowl in advance. Wash the potatoes, peel and cut into strips. Fry it in sunflower oil for 10 minutes using the “Fry” mode.

Next, put it in a separate container, and prepare the multicooker for the next ingredient. Throw chopped mushrooms, cabbage, celery, carrots into the heated oil. Fry the vegetable mixture in the same mode for about 12-15 minutes.

When everything is ready, add beans and spices and pour water into the multicooker container. Once fully cooked, leave the soup to sit for another 10-15 minutes.

Sauerkraut cabbage soup with pork

Sauerkraut cabbage soup is the basis of traditional Russian cuisine, which every housewife should learn to prepare. Sauerkraut gives this dish its unique taste. Once you try this soup, you will want to eat it again and again. Thanks to the content of complex carbohydrates, this dish is easily digestible and satisfies hunger for a long time.

Ingredients:

• 500 grams of Pork.
• 400 grams of sauerkraut.
• 6 pieces Potatoes.
• 2 pieces Carrots.
• 1 Onion.
• 2 tablespoons Tomato paste.
• 1 bay leaf.
• To taste - Salt.
• Ground black pepper, for frying.
• Vegetable oil.
• Fresh Herbs (dill, parsley, green onions).

• Pour cold water over the meat and let it cook. We monitor the foam and remove it with a slotted spoon in time. Cook for about an hour.
• Squeeze the cabbage and add it to the broth with the meat.

• Boil for another 40 minutes.
• Now you can take care of the vegetables: wash and peel them.
• Cut the carrots into thin strips.

Chop the onion into small cubes.

• Passerum 7-17 minutes over medium heat

• Add tomato paste, reduce heat and simmer for 5 minutes. Pasta can be replaced with any tomato sauce or juice.

• We send the potatoes, which were previously cut into cubes, into the broth.

• Cook for 20 - 30 minutes.

• Transfer the roast. Salt, pepper, throw in a bay leaf.

• Simmer for 5 – 6 minutes and turn off. Serve sprinkled with chopped herbs.

Bon appetit!

Summer cabbage soup with chicken and egg

Ingredients:

• sauerkraut - 500 grams;
• 2 small onions;
• chicken meat - 400 grams;
• potatoes in the amount of 3 pieces;
• herbs, black pepper and salt (depending on taste preferences);
• flour - 0.2 cups;
• sunflower oil, odorless.

Time spent on preparation: 1 hour 25 minutes.

Calorie content: 54 kcal.

Cooking sequence: wash the chicken meat and cut it into pieces, cook by pressing the “Cooking” button until fully cooked. Wash, peel, chop and fry the onion in vegetable oil, pouring in flour.

Next, add sauerkraut. Place pre-peeled, shredded potatoes with the cooking meat. The contents of the frying pan also need to be added to the broth, cook until fully cooked for about 35-40 minutes, and sometimes a little more. Add spices to taste and leave the cabbage soup to steep.