Pokhlebka Novomoskovskaya (multicooker Stadler Form)

Category: First meal
Pokhlebka Novomoskovskaya (multicooker Stadler Form)

Ingredients

Meat on the bone 300-400 g
a hen 200-300 g
mushrooms 300 g
onion 1-2 pcs.
garlic 1 slice
potatoes 4 things.
salt
vegetable oil
greens

Cooking method

  • You can cook this soup in a multicooker way, but I love rich broths, so I cooked it in the traditional way. So, pour two liters of water into the multicooker, put a piece of beef (pork) on the bone and set the "soup" program for 1 hour 30 minutes. After an hour, add a piece of chicken there and cook until the end of the program. We take out the meat, disassemble, filter the broth, pour into another saucepan. In a slow cooker on the "frying" program, fry the mushrooms, add onions, fry and add garlic. Turn off the frying program. Put pieces of meat, chopped potatoes, salt in a multicooker saucepan and pour broth. We set the "soup" program for one hour. Add greens at the end of the program. When the program finishes working, turn off the multicooker. The novomoskovskaya chowder in a slow cooker is ready!

Time for preparing:

3 hours

Cooking program:

Soup, frying

Note

My friend the chef Lydia shared the recipe with me. The soup is delicious. In an ordinary saucepan, I usually cooked only meat broth for 2.5 hours. In the mv Stadler Form, the soup program works under light pressure and the pork is cooked completely in 1.5 hours and fell off the bone. I really like beef broth with chicken, but today I only had pork. Today I used forest mushrooms, and when not, then ordinary champignons. It still turns out delicious!

kirch
Why Novomoskovskaya? I'm from Novomoskovsk and I'm interested
vernisag

I don't know Lyudmila ... When I found out this recipe, it was called that ...
kirch
Clear. Thank you
Merri
Irina, the soup is impressive!
vernisag
Thank you! Try Irin, delicious!
Merri
Necessarily!
Nastasja_
It turns out that you cooked the meat, and then after cutting it, you throw it in again for an hour and it is cooked again with the rest of the ingredients ... so after all, any soup can be cooked, as I, in principle, thought ....... In this regard, the question is ..... and the meat after such a "cooking-overcooking" is delicious and in terms of structure, how?
vernisag
No Nastasja_ , after all the latest experiments, I realized that the soup program is so good that you don't have to cook the meat beforehand, but just lightly fry it in a multo together with onions and then cook everything in place. An hour is enough.
Nastasja_
And if the meat is on the bone (I already wrote in another section) how to fry it? somehow I don’t see any sense (exactly on the bone), and I’m afraid to play the cartoon ...
vernisag
Well, you can not fry, but only quench it, the protein curdled and then did not foam in the broth ...
Nastasja_
: - \ lana, something for a master
fronya40
and I, too, from Novomoskovsk, only Dnepropetrovsk region!
kirch
Quote: fronya40

and I, too, from Novomoskovsk, only Dnepropetrovsk region!

Very nice

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