Soup has always been the most filling disha dish that will not only restore strength after a hard day at work, but also warm you up in cold weather, and provide your body with the necessary elements and vitamins. In most cases, soup means a dish that contains the main element, additional products, and must have broth. However, this description does not always correspond to what can be found on the table, and recipes for this or that dish strongly contradict our traditional idea of ​​​​soup. Today, cream soups, fruit soups, and even pureed soups have become very widespread. And even in such a classification, many can find shortcomings. And if in ancient times soups were cooked exclusively in Russian stoves or over a fire, now there are recipes by which they can be cooked on a gas stove, in the oven, in a microwave oven, and in a multicooker. The last option is the least labor-intensive. However, it makes you think about when and how to put the necessary ingredients. After all, there is only one bowl, and the correct distribution of time for cooking each ingredient is the key to tasty and nutritious food. But cooking soups in a multicooker does not limit you in any way in using other types of cookware. For example, you can easily use your favorite frying pan or saucepan for frying. You can use a separate saucepan or ladle to boil vegetables or make broth. However, all recipes suggest many options. And you can cook the dish exactly the way you like it.

Recipes of different types of soups in a multivariate

Hot soups are usually cooked in a multicooker,based on broth, such as borscht, kharcho, shchi, mushroom soup or ukha. The result of cooking does not depend in any way on what consistency of soup you are going to cook - cream, puree or regular soup.

Cooking soups-mashed potatoes in a multivark

As the name suggests, itpreparation requires chopping the ingredients that make up the soup. Everything from meat to vegetables should have a puree consistency. Modern technology makes it quick and easy. All you need to do is thoroughly wash all the ingredients, peel them and cut them to sizes that will fit into the bowl of a food processor, meat grinder or blender. All of this can be used to make puree. But don't forget that in order for your equipment not to break down, too hard foods should be boiled or fried. Milk or cream are a must for puree soup, so to prevent it from going sour almost immediately after cooking, it needs to be boiled. And don't forget that eating only soft, tender food may not be very good for the stomach. That's why croutons, toasts or crackers are served with such soups. The former are cooked in a frying pan with the addition of oil, the latter - without oil, and others are fried in the oven.

Preparation of pumpkin soup in a multivariate

To prepare this soup you will need the following products:

• carrot,
• pumpkin,
• bow,
• cream,
• potatoes,
• garlic,
• butter and vegetable oil.

Method of preparation:After cleaning and cutting the vegetables, they need to be fried in butter. Before sending them to the multicooker, pour oil into it and heat it up. Next, you need to set it to the "Bake" mode, where they should be cooked for about 15-20 minutes. After that, switch the multicooker to the "stewing" mode and leave for an hour. After the specified period of time, take out all the contents and grind in a blender. Pour cream into the puree, stir. If the mixture is too thick, you can add a little boiled water to it and boil it again. When serving the dish, sprinkle the soup with herbs on top and do not forget to decorate it with croutons.

How to cook a soup kharcho in a multivark?

There is a common belief thatNowadays it is impossible to make real Georgian kharcho soup, as, according to some sources, its recipes have been lost or are kept secret from outsiders. But despite all this, kharcho soup can be made even at home. Contrary to the common misconception that kharcho is made only from lamb, its name itself in Georgian means "beef soup". It is important that the meat is quite fatty, experienced cooks even recommend taking meat on the bone, as it contains a sufficient amount of fat. Another important feature of this soup is that it must include such ingredients as hot spices and herbs, walnuts, and tkemali plum, which adds a sour taste to the already aromatic soup. Due to the unavailability of this product in all parts of our land, since sour tkemali grows only in Georgia, it is customary to replace it with tomato paste. It gives both acidity and is easily accessible. However, the people of Georgia will never allow themselves such a substitution. Since time immemorial, they have been preparing kharcho exclusively on the basis of tkemali or dogwood. That is why during the fruiting season, they try to collect plums in time and stock up for the winter, drying the plum pulp in the sun, having previously knocked it into large flat cakes like lavash. The resulting dry flat cake, which in no way has lost its taste, is called tklapi, and sometimes recipes may contain this product, and not specifically plum-tkemali. So, in order to prepare kharcho soup in a multicooker, you will need:

• meat (preferably beef) - half a kilo,
• 2 carrots,
• 2 onions,
• 3 potatoes,
• 2 large tomatoes,
• 2 Bulgarian peppers,
• salt, pepper to taste,
• a glass of rice.

We prepare all the products - wash and clean themand cut. Then fry the meat in a multicooker for 20 minutes in the "baking" mode, after which add onions, peppers, carrots, tomatoes, after 5 minutes each ingredient. And simmer all this together for another 20 minutes. Then put rice and potatoes in the multicooker, switch to the "stewing" mode and, depending on the power of your unit, set the time - about an hour and a half. At the same time, you can add all the spices and flavor enhancers. Salt should not be added immediately, but 15 minutes before readiness. As soon as the signal sounds that the dish is ready, you can add a bay leaf to it and heat it for a couple of minutes. When kharcho is served to the table, you need to squeeze a head of garlic into a plate of soup.

Soup rassolnik in the multivark

To prepare rassolnik,no matter how it is prepared, you need pickled mushrooms or cucumbers. These ingredients are the main ones in this dish, which used to be called kalya. Unlike what today's recipes offer, chicken and caviar were added to it. Now there are many different recipes for rassolnik, which also include pickles. To prepare rassolnik in a multicooker, you need the following products:

• 2 - 3 pickles,
• chicken meat - no more than 500 g,
• 1 carrot,
• 1 onion,
• 3 potatoes,
• 3 tomatoes,
• pearl barley,
• Bulgarian pepper,
• spice.

So, most of our products are not veryhard, so they can be chopped in a blender directly in raw form - these are tomatoes and sweet peppers. Rinse the pearl barley thoroughly and soak for at least 1 hour. Finely chop the cucumbers or grate them. After that, immediately put all the chopped products in a multicooker and fill it with hot water. Pickle soup is also cooked for an hour and a half in the "stewing" mode.

Sauces for soups prepared in a multivariate

So, after making the soup, you need to season it with something.season. This will require a sauce, which can also be prepared in a multicooker. By the way, it is with the help of this device that you can prepare a base sauce, to which you can then add anything you like and use it each time with a new dish. For such a universal sauce we will need:

• 2 onions,
• 2 tbsp. l. flour,
• root of parsley,
• 2 tbsp. meat broth,
• 2 tbsp. l. butter,
• celery root,
• lemon acid,
• spice.

Chop all vegetables and greens and fry for 10minutes in a multicooker in the "baking" mode, add flour and fry for another 5 minutes. Pour in the broth and simmer for 1 hour. At the end of cooking, season with spices and salt. Strain well and add oil.

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