Step-by-step recipes for juicy chicken goulash in a slow cooker - classic and quick, with mushrooms and white beans

2018-04-06 Liana Raimanova

Grade
recipe

2178

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

6 gr.

Carbohydrates

5 gr.

114 kcal.

Option 1. Classic recipe for chicken goulash in a slow cooker

Typically, goulash is prepared from pork, beef or lamb in a thick-walled container. But cooking is a place for experimentation, so you can deviate a little from tradition and cook it from chicken in a slow cooker. At the same time, it will turn out no less tasty, juicy and piquant. In addition, such goulash is suitable even for dietary nutrition.

Ingredients:

• chicken breast - 565 g;
• onion - 155 g;
• carrots - 255 g;
• 85 ml lean oil;
• 4 bay leaves;
• salt, black pepper - 55 g each;
• 65 g flour;
• tomato paste - 70 g;
• 4 sprigs of any greenery.

Step-by-step recipe for chicken goulash in a slow cooker

Separate the pulp and cut into medium pieces of arbitrary shape.

Place the meat in the multicooker container, adjust the “frying” option, add oil, and fry until a nice crust appears.

Peel the husks from the onion, chop into cubes and place on top of the meat, stir and fry for 2 minutes.

Peeled and washed carrots are chopped on a fine grater and fried with onions for 7 minutes.

The flour is lightly fried separately in a dry frying pan, cooled and poured into a cup with tomato paste, stirred. Dilute with water and pour into a container with meat and vegetables, throw in bay leaves, switch to the “stew” option.

Simmer with the lid closed for a little less than half an hour.

Insist the goulash on the “warm up” program and serve it with some side dish, for example, mashed potatoes, boiled buckwheat or pasta, sprinkled with fresh herbs.

For flavor, you can squeeze some garlic through the garlic press into the goulash.

Option 2. Quick recipe for chicken goulash in a slow cooker

In this recipe, all vegetables are placed in the container of the device in fried form, this reduces the total cooking time, and the dish turns out much richer and tasty.

Ingredients:

• 460 g chicken fillet;
• onions - 2 pcs.;
• 2 carrots;
• 75 g tomato paste;
• black pepper, salt - 25 g each;
• 85 g spices for chicken;
• flour - 30 g;
• 6 sprigs of parsley;
• refined oil - 80 ml.

How to cook chicken goulash in a slow cooker

Cut the chicken fillet into cubes, place it in the container of the machine, pour in a little water, and boil on the “cooking” mode for 7 minutes.

At the same time, place a clean frying pan on the stove, place peeled and chopped onion on it, and fry over low heat until transparent.

Add peeled and finely grated carrots to the onion and fry for another 7 minutes.

Add tomato paste to the fried vegetables, stir and heat for 4 minutes.

The sautéed vegetables are combined with flour and transferred to the multicooker container with the meat, seasoned with seasoning, pepper, added salt, poured with water until completely covered, and set to “stew” mode for 7 minutes.

Serve hot with any side dish, garnished with parsley leaves.

A less high-calorie option, when the vegetables are not fried separately in oil, but are laid out with the meat, tomato paste is poured in, mixed with flour and diluted with water, seasoned with spices, pepper, salted and simmered until the meat is soft.

Option 3. Chicken goulash in a slow cooker with mushrooms

Another amazing version of chicken goulash in a slow cooker. To prepare it, you need fresh mushrooms (any), which give the dish a delicious aroma, and in combination with sour cream - amazing tenderness and a pleasant milky taste.

Ingredients:

• chicken legs - 5 pcs.;
• 2 carrots;
• fresh mushrooms - 330 g;
• 2 onions;
• 70 g tomato paste;
• 130 g medium fat sour cream;
• flour - 35 g;
• 70 ml sunflower oil;
• red, black pepper, salt - 30 g each;
• 255 ml water.

Step by step recipe

Mushrooms are freed from contamination using a knife or a special brush, washed, chopped into medium cubes, onions and carrots are peeled, washed, chopped onions with a knife, carrots on a fine grater.

The pulp is separated from the chicken legs and cut into medium pieces.

Pour oil into the multicooker container, add vegetables, and fry on the appropriate program for 6 minutes.

Add meat and mushrooms, switch to the “stew” program and simmer under the lid for a quarter of an hour.

Pour in water, add tomato paste, season with black and red pepper, or any spice if desired, add some salt, mix well and simmer on the same program for about half an hour.

Lastly, add sour cream, previously mixed with flour, and let it simmer a little.

When hot, place the goulash on a plate with a side dish and sprinkle with herbs.

Mushrooms can be added to goulash not only fresh, but also frozen or dried.

Option 4. Chicken goulash in a slow cooker with white beans

You can serve this goulash as an independent dish, garnished with sprigs of herbs, because it contains beans and a variety of vegetables, which act as a side dish.

Ingredients:

• 600 g chicken pulp;
• 315 g dry white beans;
• paprika seasoning - 40 g;
• 2 onions;
• tomato paste - 80 g;
• 55 ml oil for frying;
• half a teaspoon each of salt and black pepper;
• 1 handful of chopped dill.

How to cook

A few hours before preparing the dish, the beans are washed, filled with warm water and left to swell.

The peeled onion is cut into cubes, the meat is rinsed, dried on paper napkins, and cut into portions using a knife.

Fry the onion until slightly brown.

Add ground paprika to the onion, add meat, stir everything well and fry until a crust appears on the surface.

Tomato paste is diluted with water and poured into onions and meat, simmered for a quarter of an hour.

Peeled and washed potatoes are cut into cubes.

From the frying pan, transfer everything into the container of the device, add potatoes, beans, pour in a little more water, turn on the “stew” option, time 45 minutes, close the lid and wait for the signal.

Open the lid, take a sample; if the beans are not ready, let them cook for another 10 minutes at the same setting.

You can replace ground paprika with fresh bell pepper; the finished goulash will acquire a more pronounced taste and aroma.

Option 5. Chicken goulash in a slow cooker in the form of a thick soup

Goulash can be prepared not only as a second course in addition to various side dishes, but also as a first course.

Ingredients:

• 3 chicken breasts;
• 5 small potato tubers;
• onion - 155 g;
• carrots - 200 g;
• tomatoes - 3 pcs.;
• 75 ml vegetable oil;
• 2 bay leaves;
• 675 l of water;
• 9 g salt;
• parsley - 8 sprigs.

Step by step recipe

The breasts are washed, the pulp is separated, cut into medium cubes, placed in the machine’s container, and fried in oil until golden brown.

The washed tomatoes are cut into cubes, the carrots and onions are freed from the husks (peels), chopped into cubes, placed in a container, and fried all together for 9 minutes.

Peel the potatoes, wash them, cut them into cubes, add them to the container, and fry for 6 minutes.

Pour water into the container up to the marked line, throw in a bay leaf and, if desired, various spices for soups, adjust the “first courses” program, set the time to 35 minutes.

Let the dish brew for 15 minutes on the “warm” mode, pour into deep plates, sprinkle with parsley.

If you wish, you can add a little low-fat sour cream when serving.

Option 6. Spicy chicken goulash in a slow cooker

Another option for a simple and quick chicken goulash in a slow cooker. It differs from the others in its rich, pronounced spicy taste and aroma thanks to the various aromatic spices it contains.

Ingredients:

• 840 g chicken fillet;
• 6 tomatoes;
• 35 g each of ginger and garlic paste;
• 3 bay leaves;
• 5 cloves;
• 5 g cardamom;
• 55 g tomato ketchup;
• sugar - 30 g;
• 35 g ground red pepper;
• 20 g salt;
• 220 ml water;
• 70 ml oil for frying;
• 6 sprigs of dill.

How to cook

The chicken fillet is rinsed, kept on napkins to absorb excess moisture, and cut into cubes.

Place the meat in the multicooker cup, adjust the “frying” option, time 5 minutes, fry until lightly browned, adding oil.

Switch to the “stew” option, add ginger and garlic paste, tomato ketchup, sugar, all spices to the container, add salt, red pepper, add water and simmer under the lid for 1 hour.

Leave the dish for 15 minutes on the “warm” mode, then put it on plates, put boiled rice, buckwheat or pasta next to it, sprinkle with dill.

Ginger and garlic paste can be replaced with ground ginger and garlic cloves.

Time: 170 min.

Servings: 6

Difficulty: 3 out of 5

How to cook delicious chicken goulash using a slow cooker

Chicken goulash in a slow cooker is not much different in cooking technology from pork or beef. The main difference is the time; the chicken cooks much faster.

It is worth noting that poultry prepared in this way will be more tender than ungulate meat, and it is also considered a dietary product.

Goulash is best made from chicken fillet. Although any other meaty part is also suitable for such a dish. You can take, for example, legs or thighs.

Goulash is meat in gravy, regardless of whether you choose poultry or beef. But what kind of gravy it will be is up to you to choose.

The vegetables most often included in this dish are carrots and onions, but sometimes the dish is made with the addition of tomatoes or even potatoes. Every housewife keeps in her cookbook several recipes for this wonderful dish for all occasions.

A variety of seasonings are also suitable here; you can make a mixture of your favorite ones. It is clear that salt and black pepper are required ingredients. Chicken goulash in a slow cooker has many different types, I will describe several of them below.

Ingredients:

Cooking technology

Step 1

Wash and peel the carrots. Chop it finely. These can be half rings, straws, or cubes. In general, whatever is more convenient for you. The onion also needs to be peeled and cut in a way convenient for you. It can be cubes, or it can be half rings.

Step 2

Peel and wash the pepper. If you use red pepper, the dish will turn out very bright. Cut it into rings or half rings.

Step 3

The chicken fillet should be thoroughly washed and dried. Cut it into large cubes. Mix them with salt, pepper, flour and place in the multicooker bowl. Then add fried vegetables and bell pepper to them. Carefully pour in the water, and only now comes the turn of the tomato paste and bay leaves.

Step 4

Close the lid and set the “Extinguishing” program. The dish will take two and a half hours to prepare. After the beep sounds, let the food sit for another ten minutes and only then bring it to the table.

Special spices for chicken goulash go well with this dish. You can find them on the shelves of any grocery supermarket.

But many of us like to choose our own seasonings. Then I can suggest using curry, paprika, a mixture of peppers, dried parsley, dill, garlic salt; suneli hops and sumac will also not be superfluous.

But it is best to focus on your taste. If you like garlic, you can squeeze a couple of cloves into the goulash. This will make the aroma of the dish richer and the taste more piquant.

Almost any side dish will suit this dish; it goes well with rice, buckwheat, pasta and mashed potatoes.

If it’s a warm season outside and the refrigerator is full of greens, then chop it finely and be sure to sprinkle it on the food.

Chicken with sour cream

What you need

• A kilogram of fillet.
• A teaspoon of ground paprika.
• A small head of garlic.
• Spoonful of flour.
• Onion head.
• A spoon of vegetable oil.
• Spoon of Worcestershire sauce.
• The same amount of cognac.
• A couple of spoons of ketchup.
• Spoon of Dijon mustard.
• The same amount of butter.
• A glass of tomato puree.
• One and a half glasses of sour cream.

Cooking technology

Step 1

If there is skin on the breast, it must be removed. Cut the fillet into large pieces.

Pass the garlic through a garlic press. Now salt the meat, add garlic and paprika to it. Take flour and sprinkle the chicken with it.

Step 2

Place both butter and vegetable oil into the multicooker bowl and let them warm up a little in the “Baking” mode. Peel, wash and finely chop the onion. Place it in the “miracle oven” and let it sauté. Then the meat is added to the onion.

It should only brown slightly and then you can add all the other ingredients to the bowl. All that remains is to install the “Stew” program and cook the food for another half hour.

Goulash is a universal dish. It goes well with any side dish; you can serve it with both fresh and pickled vegetables. In general, experiment and enjoy the taste.

Watch another version of this dish in the video below:

The multicooker has long become the main guest in most kitchens. Thanks to this device, you can prepare almost anything without hassle, from soup to cake and from jam to meat stew. Mentioning the latter, it is worth noting that in this case, a multicooker is an almost irreplaceable device, since it allows you to simmer red and white meat in sauces for a long time and slowly, making it tender and breaking down into fibers.

Goulash with chicken sour cream in a slow cooker

Ingredients:

• chicken fillet - 950 g;
• ground paprika - 1 teaspoon;
• garlic cloves - 6 pcs.;
• flour - 25 g;
• onions - 75 g;
• olive oil - 15 ml;
• Worcestershire sauce - 30 ml;
• onions - 75 g;
• cognac - 30 ml;
• ketchup - 45 ml;
• - 30 ml;
• butter - 25 g;
• tomato puree - 240 ml;
• sour cream - 310 ml.

Preparation

Before preparing chicken goulash in a slow cooker, peel the chicken and chop it randomly, but coarsely. Season the meat with sea salt, add crushed garlic and paprika to the paste, and then sprinkle the pieces with flour.

In the bowl of the device on the “Baking”, heat both types of oil and use it to sauté the onions. Add the chicken to the onion frying, let it brown and start adding Worcestershire, cognac, ketchup, mustard and tomatoes with sour cream. Switch the device to the “Stew” mode and cook the goulash for another 25 minutes.

Chicken fillet goulash with gravy in a slow cooker

Ingredients:

• boiled chicken fillet - 690 g;
• water - 240 ml;
• - 320 ml;
• canned beans - 270 g;
• tomatoes in their own juice - 420 g;
• frozen corn - 180 g;
• onions - 120 g;
• a pinch of cumin;
• juice of 1 lime.

Preparation

Disassemble the boiled chicken into fibers. Cut the onion into half rings. Heat the multicooker bowl in the “Stew” mode and mix the chicken with beans and vegetables in it. Fill the contents of the device with a mixture of tomatoes with sauce and water, add a generous pinch of sea salt and ground cumin. Chicken goulash is cooked in a slow cooker for about one and a half hours. Before serving, sprinkle the dish with lime juice.

Cooking time - 35 minutes.

Chicken goulash in the Redmond slow cooker is an excellent dish in every way.

It is very popular, for which there are several reasons: excellent taste, good combination with a variety of side dishes, nutritional value, ease of preparation, the need for a small amount of time, juiciness and tenderness of the meat.

Many models of Redmond multicookers are suitable. An excellent choice would be Redmond RMC-M13, since it has two programs we need - “Frying” and “Stewing”.

Ingredients for making chicken goulash in a Redmond slow cooker

• Chicken fillet - 400 grams.
• Carrots - 1 piece.
• Onion - 1 piece.
• Large tomato - 1 piece.
• Vegetable oil - 5 tablespoons.
• Flour - 2 tablespoons.
• Garlic - 2 cloves.
• Pepper, salt - to taste.

Method for preparing chicken goulash in a Redmond slow cooker

1) Rinse the chicken fillet under cold running water. Peel the onion and garlic from the top layer. My tomato. We clean the carrots.

2) Cut the onion with a knife, grate the carrots on a coarse grater. Place these vegetables in the multicooker bowl. Pour in vegetable oil.

3) Turn on the “Frying” program for 15 minutes, using the menu and the “Start” button.

4) Quickly chop the tomato and add it immediately to the fried vegetables.

5) Cut the chicken fillet into small pieces and also add it to the vegetables. We are waiting for the end of the program. Don't forget to stir the ingredients occasionally.

6) Mix 150 milliliters of water and flour together. Pour the solution into the multicooker bowl, then mix the ingredients.

What is goulash - a thick meat soup or meat in gravy for the main course - is still debated. Is it really that important though? For food lovers, for example, it is enough to know that this is meat with vegetables that has been stewed. A dish prepared with soul will delight you with a pleasant taste and energize you for a long time. Goulash usually contains pork, veal or beef, but the dish also turns out excellent with chicken. Let's cook chicken goulash in a slow cooker - you will see that a dish that has a long history is not at all difficult to prepare.

By whom and when goulash was cooked for the first time, we will probably never know. But it is reliably known that the dish is of Hungarian origin. It used to be a regular item on the menu of shepherds, who used large, heavy cauldrons to prepare it. During stewing, the meat and vegetables released a lot of juice, so the consistency of the finished dish resembled a thick, rich soup that warmed the shepherds and gave them strength for their hard work. Today goulash is enjoyed by people of different nationalities and professions.

Time has made some adjustments to the traditional recipe for the dish: meat and onions remain unchanged and mandatory, the housewife can add other products at her discretion. As many years ago, goulash is prepared with gravy in a thick-bottomed cauldron.

Goulash in a slow cooker turns out to be surprisingly tasty and rich. The multi-function oven processes ingredients quickly, with little fat and water. As a result, under the lid you will find a fragrant, hearty dish, in which, thanks to the efforts of a smart kitchen unit, most of the useful components have been preserved.

Goulash with chicken in a slow cooker: valuable suggestions for preparing the dish

1. The functionality of the multicooker allows housewives to follow the recipe strictly - the “Frying” and “Stewing” modes help with this.
2. In typical recipes, pieces of meat are fried in chopped onions, although many cooks first fry the meat and only then add the vegetable preparation to it. You will find out how convenient it is for you over time when you cook the dish several times.
3. In addition to onions, goulash is prepared with the addition of carrots, sweet peppers, tomatoes, potatoes, beans and mushrooms. These ingredients are first browned during the frying process, and then stewed by adding water, tomato sauce, sour cream and flour to the main products.
4. To give the dish an original taste and make it fattier, you can add a piece of lard to the dish. When the aromatic fat has melted, remove the remaining fat from the goulash.
5. Salt is not the only spice that can be used to enhance the taste of goulash. Do not neglect sugar, as well as seasonings such as ground black pepper, paprika, coriander, basil, and marjoram.
6. There will be as much gravy in a meat dish as water is poured during the cooking process.
7. Goulash will go deliciously with mashed potatoes, spaghetti, and vegetable salad.

Chicken goulash with gravy in a slow cooker

Products for goulash:

• chicken fillet - 400 g;
• onion - 1 head;
• carrots - 1 pc.;
• granulated sugar - 1 tbsp. l.;
• flour - 1 tbsp. l.;
• water - 30 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 5 pcs.;
• tomato paste - 2 tbsp. l.;
• vegetable oil;
• salt.

To prepare chicken goulash in a slow cooker, follow the step-by-step instructions:

1. Peel the onion and chop it into small cubes.
2. Pour 3 tbsp into the multi-bowl. l. vegetable oil and turn on the “Frying” mode. Add onion to bowl.
3. Without waiting for the contents of the bowl to brown, add the flour and mix the ingredients.
4. Cut the peeled carrots into neat bars and add to the onion frying.
5. Cut the chicken fillet into small equal pieces and place in the slow cooker with the vegetables.
6. Next, throw in the peppercorns and bay leaves.
7. Pour water into a deep plate. Dissolve tomato paste, salt and sugar in it. Stir and pour the base of the future gravy over the chicken. Gently mix the ingredients again.
8. Close the appliance and turn on the “Extinguishing” program for exactly half an hour. Ready-made chicken goulash with gravy, cooked in a slow cooker, is served hot. Bon appetit!

Chicken goulash with mushrooms in a slow cooker

We offer another version of chicken goulash, which you can satisfy your family with, spending a minimum of effort in the kitchen. To prepare it you will need mushrooms, purchased or collected yourself. By the way, it is most pleasant to eat hot mushroom goulash in winter, when the body’s work is aimed at accumulating and preserving energy.

So, here is a list of products that we will need:

• chicken fillet or meat from chicken thighs - 350 g;
• large carrots - 1 pc.;
• any mushrooms - 250 g;
• large onion - 1 pc.;
• tomato paste - 60 g;
• sour cream - 120 g;
• flour - 1 tbsp. l.;
• vegetable oil;
• ground black or red pepper;
• water - 1 tbsp.

Let's prepare chicken goulash with mushrooms in a slow cooker:

1. Prepare the food: peel the onions and carrots, wash the mushrooms and remove unnecessary films from them (for example, if you have champignons).
2. Chop the onion into small cubes. Do the same with carrots. Set aside the grater for another occasion, since grated carrots are never used for goulash, and the taste will not be the same as the traditional dish.
3. Cut the mushrooms into large pieces. Cut the chicken meat into pieces of the same size.
4. Pour 1.5 tbsp into the multi-bowl. l. oil, and then fry the chopped vegetables in the appropriate mode. This will take you 5 - 7 minutes.
5. Now add the chicken to the roast and lightly fry it.
6. When juice appears in the bowl, turn on the “Stew” mode, add chopped mushrooms to the food and cook for about 10 minutes.
7. Pour water into the multi-bowl, add tomato paste and spices to the ingredients. You can use more or less liquid for chicken goulash in a slow cooker than indicated in the recipe. Decide for yourself how thick you want the dish to be. Mix the ingredients and simmer the dish for 20 minutes.
8. Finally, combine the flour and sour cream, stir thoroughly so that there are no lumps, add to the rest of the ingredients of the dish and cook for another 10 minutes.
9. Garnish the finished dish with fresh herb leaves.

Chicken goulash in sour cream sauce in a slow cooker

To make chicken meat even more tender, prepare goulash, seasoning it with a sour cream-based sauce. This dish goes well with any side dish, and kids love to eat it.

You will need:

• chicken meat - 800 g;
• onion - 2 heads;
• “lavrushka” - 3 pcs.;
• sour cream - 2 tbsp. l.;
• vegetable oil for frying;
• ground black pepper;
• salt.

How to cook chicken goulash in sour cream sauce in a slow cooker:

1. Cut the fillet into large pieces. Set the multifunctional kitchen appliance to the “Bake” mode and heat the vegetable oil in the bowl for 10 minutes. Season the meat with salt and pepper, stir and place in a bowl.
2. Without changing the mode, fry the chicken for 15 minutes.
3. Meanwhile, chop the onions into half rings. After a quarter of an hour, stir the meat and place the onion slices on top. Close the lid on the slow cooker and cook for another 15 minutes.
4. Open the device after a quarter of an hour and add sour cream and bay leaves to the products. Switch the multicooker from “Baking” to “Stewing” or “Milk porridge” and cook until the timer beeps.

Chicken goulash with beans in a slow cooker

To prepare a flavorful dish according to this recipe, prepare the following set of products:

• chicken fillet - 500 g;
• white beans - 300 g;
• potatoes - 1 kg;
• paprika - 2 tbsp. l.;
• onion - 1 head;
• tomato paste - 2 tbsp. l.;
• vegetable oil;
• salt, spices - to taste.

The procedure for preparing the dish is as follows:

1. Soak the beans in water at room temperature for a couple of hours, then transfer them to the slow cooker and simmer, covered, for 1 hour.
2. While the beans are cooking, let's get to the rest of the ingredients. Peel the onion and finely chop it.
3. Rinse the meat with tap water, dry and cut into small pieces with a knife.
4. Heat the vegetable oil in a regular frying pan, add the onion and fry until golden brown.
5. Add paprika to the onion and mix the ingredients well. Immediately add the meat to the fryer and fry until the chicken pieces are covered with a beautiful golden crust.
6. Dilute the tomato paste with 300 ml of water and pour into the pan. Simmer food for 15 minutes.
7. Peel the potatoes and rinse the tubers with running water.
8. The beans are almost ready. Open the slow cooker and transfer the food from the pan to the bowl.
9. Cut the potatoes into large pieces and place on top of the meat. Pour enough water into the bowl to slightly cover the potatoes. Add salt to taste, and then set to “Stew” for 40 minutes.

When the chicken goulash with beans in the slow cooker is ready, immediately invite your eaters to the table. With a hot, aromatic dish, dinner will take place in a calm, pleasant atmosphere.

Spicy chicken goulash in a slow cooker

To prepare a dish with a rich spicy taste you will need the following ingredients:

• chicken fillet - 1 kg;
• tomatoes - 600 g;
• ginger and garlic paste - 1 tbsp. l.;
• "lavrushka" - 1 leaf;
• ground cinnamon - a small pinch;
• cloves - 4 pcs.;
• cardamom - 2 pcs.;
• ketchup - 40 ml;
• sugar - 15 g;
• ground hot chili pepper - 0.5 tsp;
• sunflower oil.

Preparing this chicken goulash in a slow cooker is very simple:

1. Cut the fillet into medium-sized pieces and fry until golden brown in the “Baking” or “Frying” mode.
2. Switch the kitchen appliance to the “Stew” mode and add all the ingredients suggested in the recipe to the meat. Spicy chicken goulash in a slow cooker will be ready after 1 hour.

Products:

• chicken breast - 250 g;
• potatoes - 500 g;
• large onion - 1 head;
• medium-sized carrots - 1 pc.;
• tomato - 2 pcs.;
• sunflower oil - 1 - 2 tbsp. l.;
• laurel leaf - 1 pc.;
• water - 3 tbsp;
• salt;
• a bunch of fresh herbs.

The instructions for making chicken goulash soup in a slow cooker are very simple:

1. Cut the chicken into small pieces and place in a multi-bowl with sunflower oil.
2. Cut the tomatoes, carrots and onions into small, neat pieces and place the vegetable slices with the meat.
3. Turn on the "Fry" mode and cook for 7 - 8 minutes.
4. Now add the diced potatoes to the food. Fry the contents of the multicooker for another 5 minutes.
5. Pour water into the kitchen appliance, add salt, bay leaf and other seasonings with which you usually prepare first courses. Set the multicooker to “Soup” mode and cook for half an hour.