Composition / ingredients
Cooking method
To start, prepare the vegetables - wash them, peel the carrots, potatoes and onions. Potatoes are cut into rather large pieces, carrots are diced, onions and celery are chopped into strips.
Meat, washed and slightly dried, cut into medium pieces. Dried mushrooms can be soaked in advance, I do not do this.
We put meat, sauerkraut, chopped carrots, potatoes, onions and celery in the bowl of the slow cooker. We put porcini mushrooms and bay leaf. Salt and pepper to taste. Fill everything with water so that it covers the meat and vegetables.
Close the lid of the slow cooker, select the "Soup" program, add another 30 minutes to the base time (in my slow cooker, the process takes an hour and a half).
We lay out the ready soup on serving plates, sprinkle with chopped dill.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
