Green Salad Soup Multi-Cooker

Name: Green Salad Soup Multi-Cooker - Gabriela A.
Ingredients: 1 bunch of green onions; 2 carrots; 1 cup of rice; half a large green salad; 4 egg yolks; 200 ml of cooking cream; salt; pepper; fresh parsley.

Soups - Green Salad Soup Multi-Cooker by Gabriela A. - Recipia

Green Salad Soup in a Multicooker is a simple recipe with a tangy flavor and a slightly creamy texture thanks to the egg yolks mixed with sour cream. It starts with green onions and carrots, then rice, salad leaves, and finally fresh lovage are added. I prepared it for the first time in a multicooker and appreciated that it doesn't involve a complicated process: the vegetables are sautéed, and then the machine takes care of boiling. The soup is soured with vinegar to taste, and the mixture of egg yolks and sour cream needs to be tempered before being added to the pot. This way, the ingredients blend better into the hot liquid. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; it also depends on the programs and model of the multicooker used Servings: not specified Difficulty: easy Recipe type: vegetable soup with rice, enriched with egg yolks and sour cream Cooking method: multicooker, using the FRY and BOIL programs Ingredients 1 bunch of green onions, finely chopped 2 carrots, grated on a large grater 1 cup of rice Half a large head of green lettuce, chopped 4 egg yolks 200 ml cooking sour cream Oil, for sautéing the vegetables; the amount is not specified in the original recipe Salt, to taste Pepper, to taste Vinegar, to taste Fresh lovage, chopped Water or vegetable broth, the necessary amount for boiling Preparation method 1. Pour the oil into the multicooker's bowl and select the FRY program. Let the oil heat before adding the vegetables. 2. Add the finely chopped green onions and grated carrots. Sauté them until softened. 3. Add the rice over the sautéed vegetables and stir. Let the ingredients combine for a few minutes. 4. Pour in the water or vegetable broth and select the BOIL program. Let the soup boil until the rice and vegetables are cooked. 5. When the rice is cooked, add the chopped lettuce leaves. Let them boil in the soup. 6. In a separate bowl, mix the egg yolks with the cooking sour cream. 7. Take a bit of hot liquid from the pot and gradually add it to the egg yolk and sour cream mixture. Stir well to gradually bring it to the same temperature as the soup. 8. Pour the tempered mixture into the multicooker's bowl. Add salt, pepper, and vinegar, adjusting the amounts to taste. 9. Finally, add the chopped fresh lovage and stir gently. The green salad soup is served after seasoning. The vinegar is added gradually, as the right amount depends on personal taste and how tangy you want it to be. Why I Make This Recipe Often I tried this soup for the first time, so I can't say it's one of the recipes I cook often yet. However, it's easy to recreate and doesn't involve many steps. The green onions, carrots, and lettuce give it a fresh taste, while the rice makes it hearty without being heavy. Another advantage is that it can be prepared in a multicooker using just two programs: FRY to start and BOIL for cooking. The seasoning remains simple, with salt, pepper, vinegar, and lovage. Tips and Variations Tips The lettuce is added after the rice and vegetables are cooked. If added at the beginning, the leaves would boil longer than necessary and could lose their texture. The egg yolk and sour cream mixture should be tempered with a little hot liquid before being poured into the pot. This step is important because cold ingredients should not be added directly to the hot soup. Vinegar is added to taste. It's easier to add a bit more at the end than to correct a soup that's too sour. Fresh lovage is added at the end so that its flavor remains well-defined. Substitutions Water can be replaced with vegetable broth, as mentioned in the original recipe. In this case, keep in mind that the broth may already be salty, and adjust the salt accordingly. Vinegar is used for the tangy flavor. There is no fixed amount, as it is added according to taste. Variations The amount of lettuce can be adjusted based on the size of the leaves and how rich you want the soup to be in greens, without changing the other steps. If you prefer a simpler soup, you can serve it with less egg yolk and sour cream mixture, but the basic recipe uses four egg yolks and 200 ml of cooking sour cream. Serving Ideas The soup can be served plain, immediately after being seasoned and flavored with lovage. Vinegar can also be served separately at the table, allowing each person to adjust the level of acidity. Frequently Asked Questions 1. What program is used for green salad soup in a multicooker? To start, use the FRY program to sauté the green onions and carrots. After adding the rice and water or vegetable broth, select the BOIL program. 2. When is the lettuce added? The chopped leaves are added after the rice and vegetables are cooked. They are then allowed to boil in the soup before adding the egg yolk and sour cream mixture. 3. How do you add the egg yolks with sour cream without curdling? First, mix the egg yolks with the cooking sour cream. Gradually add a little hot liquid from the soup to them and stir to bring the mixture to a temperature close to that of the pot. Only then should it be poured into the soup. 4. How much vinegar is added? The recipe does not specify an exact amount. Vinegar is added to taste, preferably gradually, at the end of preparation. 5. Can vegetable broth be used instead of water? Yes. The recipe allows for the use of water or vegetable broth. If the broth is already salty, check the taste before adding more salt. Nutritional Values The values are approximate and may not be exact, as the recipe does not specify the amount of oil, the volume of liquid used, the size of the rice cup, and the number of servings. For a rough estimate, the calculation can be based on four servings and a typical amount of rice and oil. Per serving, the soup may contain approximately: Calories: 250–330 kcal Protein: 8–11 g Carbohydrates: 30–40 g Fats: 10–16 g Fiber: 2–4 g Most carbohydrates come from rice, while fats mainly come from egg yolks, sour cream, and the oil used for sautéing. These values are indicative and vary based on the actual amount of oil, the type of sour cream, and the number of servings. Storage and Reheating The soup can be stored in the refrigerator in a covered container after it has cooled. Since it contains egg yolks and sour cream, it is best consumed within a short time and not left at room temperature for long periods. When reheating, heat only the necessary amount gradually without strong boiling. The mixture of sour cream and egg yolks may become less smooth if the soup is heated too intensely. Fresh lovage can also be added after reheating if you want to preserve its more pronounced aroma.

Green Salad Soup Multi-Cooker

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