Sour cabbage soup in a rice cooker Otto RC 110 Т

Sour cabbage soup in a rice cooker Otto RC 110 Т

Category: First meal

Ingredients
Sauerkraut with cranberries	300 g
Butter	1 tbsp. l.
Potatoes	1
Turnip	2
Carrot	1
Stalked celery	2 stems
Garlic	2 teeth
Marjoram dry	1 tsp
Bay leaf	1
Black peppercorns	1
Water	1.25 l
Corn groats	1 tbsp. l.

Cooking method

• Sauerkraut must be brought to soften in the oven before placing in the cabbage soup. I took a slow cooker, put cabbage, butter and 1 glass of water in a bowl and in 1 hour on HIGH the cabbage became soft to me.
• 
• While the cabbage was being prepared, the rice cooker made me a vegetable broth for future cabbage soup.
• I poured 1 liter of water into the rice cooker bowl, put 1 onion, the size of a chicken egg, the same size turnip. cut in half, 1 carrot, 1 celery stalk, 2 cloves of garlic and 1 potato, cut into 4 pieces.
• 
• Brought to a boil, skimmed off the foam in the SOOK mode and added 1 tbsp to the future broth. l. corn grits. I cooked it without a lid for 20 minutes, then I removed all the vegetables except the potatoes (I took it out, mash it with a fork and put it back)
• Then I thinly cut the remaining celery stalk,
• Finely-finely chopped the onion, and cut the remaining turnip into strips.
• The rice cooker is a leisurely unit, so while I was fiddling with vegetables and vegetable broth, the cabbage in the slow cooker reached the softness I wanted.
• I put the chopped vegetables in the rice cooker. added marjoram, peppercorns and bay leaf, brought to a boil, removed the foam.
• Then I put the cabbage from the slow cooker there, brought it to a boil again, tried it (I didn't need salt at all), boiled it, skimmed it, covered it, switched it to the HEAT mode and left it for 1 hour.

The dish is designed for

3 servings

Time for preparing:

1 hour + 1 hour to insist

Cooking program:

JUICE, HEATED

Note

For cooking small portions of the former, it is difficult to imagine an appliance more convenient than a small rice cooker.
Firstly, this is a quiet boil with an open lid, and secondly, the ability to control the process and remove the foam, and of course the opportunity to let the soup boil and, after that, slightly darken the dish in the HEAT mode, knowing that it will not boil and burn.