Especially in summer, or when you have good meat, from a naturally raised animal, the possibility to shorten the cooking time with the help of a pressure cooker is very tempting. Discover, in the following lines, some adapted recipes for delicious soups, ready in less than an hour.
How to adapt soup recipes to the pressure cooker
The peculiarities of cooking under a pressure cooker may seem intimidating for beginners, but these devices are really very practical and easy to use. Next, we will describe, step by step, how you can prepare some of the most popular soups in your new pressure cooker. Give it a try and you will be pleasantly surprised by the strong taste and aromas.
Chicken soup with sour cream
We started our recipes for chicken soup with sour cream because we are talking about a dish loved by both adults and children, which can be consumed regardless of the season and which reminds of childhood at grandma's house.
For cooking you need 3 boneless chicken legs, an onion, a carrot, a parsnip, a parsley root and a piece of celery. To these add a red pepper, 2 egg yolks, 4-5 tablespoons of sour cream, salt, vinegar and green parsley.
Put the meat in the pressure cooker, add the vegetables, salt and peppercorns; add water respecting the maximum limit indicated by the container manufacturer, add the lid and put it on the fire. From the moment the pot starts to whistle, turn the heat to low and boil the contents for 20 minutes.
In a bowl, mix the cream with the yolks and about 2 tablespoons of the juice from the pot, gradually added. Thus, you avoid the situation in which the yolks coagulate when they are added directly to the pot.
The result is straightened to taste: salt if needed, vinegar depending on preferences. Add at the end, after the soup is ready and the fire is out, finely chopped green parsley. We recommend that hot peppers, if desired, be served separately, because not everyone appreciates very spicy foods.
It is impossible not to have heard the famous expression about the old hen that makes good juice. And it's true, literally! But the cooking time of such a recipe makes you less critical about the taste of commercial chicken.
With the help of the pressure cooker, this inconvenience is eliminated, so stop thinking and look for a source of healthy and healthy country chickens!
You need a hen that you will slaughter as you see fit. Depending on your culinary habits, you can make soup from the whole chicken, you can select the back, wings and neck, or you can cook it completely following that the thighs are then browned in the oven.
In addition to the meat, you also need: a large onion or two smaller ones, cut into cubes, 2 fresh sliced carrots, a medium-sized celery, cut as you see fit, a bell pepper, 3 tomatoes, 2 tablespoons of rice , 1 l of borscht and greens.
Put in the pot the meat, onion, carrot, celery, and add a suitable amount of water, being very careful not to exceed the maximum limit of the pot. Put the lid on and let it boil for about 45 minutes, to make sure that the oldest and sportiest chicken has become tender and tasty.
Separately, cook the tomatoes and peppers and boil the rice in half. The borscht is also scalded in a pot.
Once the 45 minutes are exhausted, turn off the heat, cool the pot so that the lid can be removed, put it back on the fire and add, when it boils, the rest of the ingredients. After a short boil, turn off the heat and add the greens.
Borscht with pork
If you're tired of diet recipes, it's time to go back to the traditional piglet. Theoretically, any stew comes out tastier if there are some bones in it, but if you don't like the idea, you can also opt for lean meat. In addition, you need two more onions, a carrot, a parsnip, celery, 2-3 potatoes, 200 ml of tomato juice, 2 bell peppers, 1 liter of borscht, an egg and 2-3 tablespoons of sour cream. In the green capitoliol, larch and tarragon are unmatched, but you can also use parsley.
Put the pieces of meat in cold water in a pressure cooker and bring to the boil without a lid, which allows you to froth the meat. If you don't mind the foam and the way it changes the color of the soup, you can skip this step.
Add the vegetables cleaned, washed and cut properly: onion, carrot, parsnip, pepper and tomato juice. Adding the ingredients will stop the cooking for a while; take the pot off the heat, fix the lid and then continue cooking for another 25 minutes.
After the time expires, add the slightly boiled borsch separately and salt to taste. Once the soup is ready, you can add finely chopped greens for a stronger flavor.
Optionally, the soup can be straightened with the help of egg and sour cream: beat the egg with sour cream with a whisk, then pour into the soup in the soup, so as to form those "rags" of egg.
If you want to get a very tasty food, we recommend using fresh or frozen belly and keeping your distance from pre-cooked belly. The necessary ingredients are: 2-3 kg of frozen belly, 3-4 slices of beef, 2 large onions, 3 carrots, a celery, 2 parsnips, 500 g sour cream, 5 egg yolks, vinegar, 5 – 6 cloves of garlic, salt and pepper.
Add 5 l of water to the pressure cooker (here is a comparative list) and scald the belly and the brisket. After a few boils in which the juice is foamed, remove the meat and discard the water. Add another 5 l of water, put the meat back in the pot, add the lid and cook the contents under pressure for 45 minutes.
Once the cooking is over, cool the pot, remove the lid, remove the meat and leave to cool.
In the pot juice add the washed and chopped vegetables and cook for 30 minutes without a lid, or 10 minutes with a lid. The meat and belly are cut into thin strips and added to the pot at the end, instead of the vegetables that are removed.
Chop the vegetables in a blender and add to the soup for extra flavor.
In a separate bowl, beat the yolks with the sour cream, and pour the mixture into the streams, stirring vigorously so as not to cut. Add 1-2 more boils and turn off the heat. Season with salt and pepper and serve with vinegar, so that everyone can increase it as much as they want.