Soups

Smoked Soup in a Multicooker


Ingredients for Cooking Smoked Soup in a Multicooker

  1. Smoked meats (ribs) 400 grams
  2. Carrot 1 piece (large)
  3. Potato 2-3 pieces
  4. Parsley root 1-2 pieces
  5. Onion 1 piece
  6. Kohlrabi 1/2 pieces
  7. Celery (root) 1/2 pieces
  8. Tomato paste 1 tablespoon
  9. Sour cream 200 grams
  10. Egg yolk 2 pieces
  11. Lemon 1 piece (only juice is needed)
  12. Tarragon to taste
  13. Parsley to taste
  14. Salt to taste
  15. Ground pepper to taste
  16. Rice 1 handful
  17. Fresh or frozen peas as desired
  • Main ingredients: Pea, Cabbage, Potato, Onion, Carrot, Eggs, Sour Cream, Rice
  • Portion 5-6

Inventory:

Slow cooker, kitchen knife, cutting board, soup ladle, deep plate, fork, tablespoon.

Cooking smoked soup in a slow cooker:

Step 1: prepare the ingredients.


First prepare all the ingredients. Wash and peel root vegetables and roots. Also peel kohlrabi cabbage. And then cut it all into cubes of the same size.
Rinse several times with cold water and set aside for now.
Rinse the greens, chop finely and until set aside.
Important: By the way, the onion can be divided into halves, in this form and added to the soup, and then removed and discarded, relevant for those who do not eat boiled onions.

Step 2: Cook the broth.


Smoked meats put in a multicooker bowl, pour 3 liters pure water. Choose a mode "cooking"set the timer to 15 minutesclose the lid and press "start".
After change the program to quenching and add on the timer yet 40 minutes. Continue to cook the broth all this time with the lid closed.

Step 3: add the vegetables.


When the timer runs out, re-open the slow cooker and dip all prepared vegetables and peas into the broth. Shuffle. Add salt and ground pepper, as well as tomato paste. Mix well again.

Without changing the program, also install yet 40 minutes, close the lid and continue cooking soup.
The whole charm of cooking in a multicooker is that you do not need to open the lid and check the dish, the device does not need supervision at all, so you have time to do other things.
When the device informs you that the next 40 minutes have come to an end, open the slow cooker, add rice and tarragon to the soup, mix, close the lid and set the timer to another 10 minutes. The program is still the same quenching.

Step 4: mix the eggs with sour cream.


Prepare the sour cream fill. To do this, mix the egg yolks well with sour cream, turning them into a homogeneous mixture. Then add the chopped parsley. At the end, squeeze the juice of one lemon. Mix well.
Add a couple of ladles of hot broth to the egg-sour cream mixture and mix very well. This is necessary so that the eggs and sour cream do not curl in a hot soup.

Step 5: bring the smoked soup to the ready.


When the smoked soup is ready, open the slow cooker, pour the egg-sour cream mixture into it and mix well. Check if you need to add salt and pepper, and if everything is in order, then serve the finished dish to the table.

Step 6: serve the smoked soup.


Serve smoked soup immediately after cooking. This is a great lunch. After all, the soup turns out to be tasty and satisfying. Serve with bread, donuts or homemade buns.
Enjoy your meal!

Recipe Tips:

- If the ribs are large, then they will definitely need to be cut so that they fit into the multicooker bowl without any problems and you can close the lid of the appliance.