Cabbage soup in a multicooker
7 servings
90 minutes
Shchi is a classic dish of Russian cuisine that has nourished and warmed people for centuries. The slow cooker version makes the process convenient while preserving rich flavor and aroma. First, pork belly is boiled to enrich the broth with depth of taste, then cabbage and potatoes are added—the base of traditional shchi. Vegetable sauté with tomato sauce gives the dish a slight tang and appetizing color. The shchi simmers until thick and rich, while herbs added at the end provide fresh notes. Serving it with tender meat infused with aromas makes this soup a true home treat. An ideal option for a cozy family lunch!
1
Cook the meat in one piece in the multicooker for 25 minutes.
- Pork belly: 500 g
2
Put the cabbage in the multicooker with the meat and cook for 25 minutes.
- Cabbage: 400 g
3
Cut the potatoes into cubes, place them in the multicooker, and cook for 25 minutes.
- Potato: 1 piece
4
In a frying pan, sauté the carrot in oil for 1 minute, add the onion and sauté for another minute, then add yellow and red bell peppers after a minute, and simmer with tomato sauce for another minute.
- Carrot: 1 piece
- Onion: 1 piece
- Red sweet pepper: 100 g
- Yellow sweet pepper: 100 g
- Tomato sauce: 1 tablespoon
5
Put everything in the pot including the chopped tomato, add salt, peppercorns, and bay leaf.
- Tomatoes: 1 piece
- Fresh bay leaf: 1 piece
- Black peppercorns: 5 piece
- Allspice: 5 piece
6
Simmer the soup for 10 minutes.
7
Remove the soup from the multicooker, add fresh greens, and cover with a lid.
- Fresh herbs: to taste
8
Before serving, cut the meat into 7 pieces and put it back in the soup (this way the meat will be tender and fall apart).