Lean cabbage soup from fresh and sauerkraut in a slow cooker

Step-by-step cooking

1. Step 1:

   

   If you want meat soup, prepare meat broth in the "soup" mode or, if there is no such option, "stewing". And we cook lean cabbage soup, so, putting dried herbs, bay leaf and pepper peas in the bowl of the multivark, pour boiling water over it all and turn on the "soup" mode (set the timer for an hour).

2. Step 2:

   

   While the fragrant broth is brewed, quickly, in 10 minutes, we will cook the rest of the products to the bookmark. First, we set up the peeled and washed onion.

3. Step 3:

   

   Cut the washed and peeled carrots in a convenient format.

4. Step 4:

   

   Let's wash the washed peeled potatoes and, after peeling the tubers, cut them into the format that is more to your liking.

6. Step 5:

   

   Potatoes with carrots and onions can already be put in a bowl.

7. Step 6:

   

   Then cut the celery stalk. You can take celery and the one that is tuber. It is important just the presence of different spices in the soup.

8. Step 7:

   

   Divide the halves of clean dry champignons into plates.

9. Step 8:

   

   Cabbage soup has been cooking for 30 minutes? We will send celery and mushrooms to the bowl and, having chopped fresh cabbage, combine it with sauerkraut (in half). We will immediately send it to the slow cooker. After boiling it for 20 minutes, add tomato and vegetable oil diluted with cabbage brine to the bowl. Stir everything, add salt to taste, let it boil for 10 minutes and turn off the slow cooker.