Pickle Soup in a Slow Cooker

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Note that we haven't added any salt to our pickle soup yet. So, if your cucumbers are salty enough, you may not need to add salt (so don't rush to add salt in the initial stages). Black pepper can be added if desired.

Ingredients

Beef - 17.6 oz
Onion - 1 piece
Carrot - 1 piece
Pickled Cauliflower - 7 pieces
Potato - 5 pieces
Pearl barley - 2.8 oz
Bay leaf - 2 pieces
Salt - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

First, we will rinse the meat under cold water, pat it dry a bit, and then cut it into small pieces. Next, we peel the onion and chop it into small cubes.

Step 2

Pour a little vegetable oil into the bottom of the multicooker bowl and add the chopped onion. Set the mode to 'Baking', with a cooking time of 40 minutes. Close the multicooker lid and sauté the onion until it becomes translucent (softening slightly), then add the beef (continue cooking with the lid closed).

Step 3

Peel the carrot and grate it using a coarse grater (or, if you prefer, you can cut it into small sticks). Then add it to the meat with the onions, mix everything well, and cover with a lid.

Step 4

At this time, peel the potatoes and cut them into small cubes. About 7–10 minutes before the cooking program ends, add the potatoes to the bowl of the multicooker. Immediately add the pearl barley (0.5 multicooker cup) and pour in hot water (this is important!). Fill the water almost to the maximum level and close the lid of the multicooker.

Step 5

After the program ends, we set the mode to 'Stew' for a cooking time of 1 hour. Meanwhile, we rinse the cucumbers under cold water and grate them on a coarse grater. We add them along with the bay leaf after 30 minutes of stewing.

Step 6

After the cooking signal goes off, let the pickle soup rest for another 5 minutes, and then it can confidently be served at the table! If desired, you can garnish the bowl of soup with a sprig of your favorite fresh herbs!