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Beef noodle soup at the Crock-Pot Express Multicooker with pressure cooking

Beef noodle soup at the Crock-Pot Express Multicooker with pressure cooking

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We connect the Crock-Pot Express Multicooker with pressure cooking to a power source. We wash the meat. cut it into two large pieces and put it in the bowl of the appliance. Pour 3 liters of water and put a tablespoon of salt. Set the MEAT program from the appliance menu for 40 minutes, check that the steam valve is closed and press the START / STOP button. The time also differs depending on how old the beef from which you prepare the soup is. It may take more or less time. At the end of the program, with the help of a spatula we release the steam valve and leave it for 10-15 minutes, then with the help of a kitchen glove we open the lid carefully. Remove the meat and leave it to cool. Strain the soup and put it back in the bowl.

Put all the vegetables, whole, well-washed roots with a brush (do not peel them!) Cleaned onion, washed pepper and remove the stalk.

Put the lid on, close the valve, set the SOUP for 30 minutes. Press the Start / Stop button. After the time has elapsed, release the steam valve and leave it until the steam has come out completely, then open the lid. The vegetables are cooked, the fork easily penetrates them. We're getting out of the boat. Put the diced meat (it is not necessary to put it all, you can use part of it in a beef salad), the noodles and press the button BROWN / SOTE, Low pressure. Boil according to the instructions on the package with noodles (a few minutes, 2-3). If you have homemade noodles, it's even better. We match the taste of salt and pepper. We put boiled carrot slices in the bowl. Serve hot beef soup, sprinkled with green parsley.


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