Autumn cabbage soup with eggplant in a slow cooker

sixteen

• Time for preparing

  Contents

  • • 0.0.1 1h 45min
    • 0.0.2 Simple dish
    • 0.0.3 105.05kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 45min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  105.05kcal

• Rating

• Recipe

A variant of soup prepared at home with fresh forest mushrooms, cabbage and eggplant. Hearty and fragrant soup for the family table it will become even tastier if you use a slow cooker

Let’s get started!

Ingredients

0/18 ingredients

• Pork fillet-500 gr.
• Eggplant – 1 pc.
• Forest mushrooms – 3-4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potato – 5 pcs.
• Cabbage – 400 g
• Sorrel – 1 beam.
• Bell pepper – 1 pc.
• Vegetable oil-2 tbsp
• Salt – 2 tsp
• Cool egg – 3 pcs.
• Pepper – to taste
• Dried Parsley / Dill – to taste
• Sour cream – 100 gr.
• Greens to taste
• Bay leaf – 1 pc.
• Water -1.8 l.

1ч 45мин1ч 45мин 105.05

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Steps

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1. Chop onion with carrot. On the Frying function (30 min) we warm up oil and saute vegetables. Add forest mushrooms in advance washed, peeled and chopped. Fry 15 minutes
2. We put small pieces of meat in the bowl. Cooking before the signal.
3. Pour eggplant with slaw, straws into a bowl bell pepper and potato cubes.
4. Add boiling water, put salt, seasonings. On the Multi Cook function (15 min 155 C) bring to a boil.
5. Turn on the soup function (60 min)
6. 5 minutes before the signal, put the chopped sorrel in the bowl, add if necessary and put a sheet of laurel.
7. Serve the soup with slices of eggs, fresh herbs and sour cream.