Simple cabbage soup in a slow cooker

Category: Yeast bread

Ingredients

:
2 carrots
1 large onion
potatoes
white cabbage
tails from 1.5 kg of chicken wings
salt, herbs (for server)
1/2 tablespoon of any oil

Cooking method

  • This is a very simple recipe, there are many of them and each housewife has her own. If someone wants to offer their own version, you are welcome. As one option, I cook cabbage soup with chicken wing tails while using the rest for the second. for example Simple cabbage soup in a slow cooker
  • While the frying is being prepared, wash, peel and cut the potatoes, chop the cabbage. The amount of both was not indicated, because each adjusts the density to his liking.
  • Add vegetables and wings to the multicooker, salt, pour water and set on STEERING mode for 1.5 hours. Open the lid once during this time and mix.
  • At the end of cooking, you can eat right away, or you can leave it in the mult for a few more hours, the cabbage soup will infuse and will be even tastier.
  • If young cabbage is used for cooking, then the time should be reduced to 1 hour and at the end of cooking, immediately pour into a regular saucepan. Excessive languor will greatly soften the young cabbage.
  • I cut all the vegetables on a food processor, I don't like to stand in the kitchen for a long time and waste my time on a routine, so my cabbage, onions and potatoes are diced.


BabaTani
Quote: Lika

pour water and set on EXTINGUISHING mode for 1.5 hours.

Need to pour boiling water or just cold water?
Lika
It doesn't matter, I always pour cold water.
Luysia
Quote: BabaTani


Need to pour boiling water or just cold water?

Quote: Lika

It doesn't matter, I always pour cold water.

And I always pour only boiling water from a kettle. I think that you need to protect the cover of the saucepan; you should not pour cold water into a hot saucepan.

Confirmed by my husband: although he knew, but recently out of absent-mindedness he slipped a hot teflon-coated pan under the cold water tap. As a result, small bumps immediately formed on the coating.
Aunt Besya
Quote: Wildebeest


And one more useful kitchen advice. If you are making a first course and feel that you need to add liquid, then the liquid to be added should also be hot.
And it is better to avoid this nevertheless According to V. Pokhlebkin, nothing spoils the taste of the first course like adding liquid during its preparation. The amount of liquid must be calculated immediately, adding to the possible boil-off. What is good in this regard MV-there is practically no decrease in the initial amount of liquid
Wildebeest
Quote: Aunt Besya

And it’s better to avoid this. According to V. Pokhlebkin, nothing spoils the taste of the first dish like adding liquid during its preparation. The amount of liquid must be calculated immediately, adding to the possible boil-off.
Of course, adding liquid should be avoided. But everything happens in life.
Lika
Quote: Luysia

And I always pour only boiling water from the kettle. I think that you need to protect the cover of the saucepan; you should not pour cold water into a hot saucepan.

Confirmed by my husband: although he knew, but recently out of absent-mindedness he slipped a hot teflon-coated pan under the cold water tap. As a result, small bumps formed on the coating immediately.

Luysia, I have a saucepan with an old, gray, coating. You can only scratch it. Already three years alive and well, almost. And Tefalev pans never swelled from cold waterSimple cabbage soup in a slow cooker

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