Home-style cabbage soup
9 servings
120 minutes
Homemade shchi is a traditional Russian dish that embodies the coziness and warmth of the home hearth. Hearty, aromatic, rich in flavors of fresh vegetables and tender meat, they have become an integral part of Russian cuisine. The history of shchi goes back centuries when cabbage was one of the main foods on the table. The taste of shchi is soft yet expressive, harmoniously combining the sweetness of carrots with the spiciness of black pepper and bay leaves, as well as a light hint of cinnamon and basil. This dish is perfect for warming family lunches and easily fits into a diet due to its natural ingredients. Shchi is served with sour cream or mayonnaise, and fresh herbs add special freshness and expressiveness.
1
Prepare the meat: rinse under running water, let the water drain, dry with a clean towel.
2
Place the meat in a pot, cover it with water so that it is submerged by at least two cm (leave about four cm from the edge of the pot). Peel the onion (without any damage) and carrot (cut a small piece — 2–3 cm), add them to the pot with meat and water, and cover the pot with a lid.
- Meat on the bone: 1 kg
- Onion: 2 pieces
- Carrot: 1 piece
3
Place the pot on medium heat, bring to a boil, carefully skimming off the foam. After boiling, reduce the heat to low, cover, and simmer for one and a half hours, occasionally skimming off the foam (2-3 times).
4
Meanwhile, prepare the vegetables: chop the cabbage, potatoes, onions, celery, and grate the carrots.
- White cabbage: 500 g
- Potato: 300 g
- Onion: 2 pieces
- Celery: 4 stems
- Carrot: 1 piece
5
In a deep skillet, heat sunflower oil, add onion, and cover with a lid. Add freshly ground black pepper and cinnamon, and mix well. Then add carrot and celery, mixing with the onion and spices. Cover with a lid and reduce the heat to minimum. Stir occasionally. Sauté for 5-7 minutes.
- Sunflower oil: 6 tablespoons
- Onion: 2 pieces
- Freshly ground black pepper: to taste
- Ground cinnamon: to taste
- Carrot: 1 piece
- Celery: 4 stems
6
Remove the meat and vegetables from the broth. Add the potatoes, cover with a lid, increase the heat and bring to a boil, add salt (1 tablespoon without a heap), cover with a lid and reduce the heat to minimum. Cook for 5 minutes.
- Potato: 300 g
- Salt: 1 tablespoon
7
Add the cabbage, close the lid, bring to a boil, and reduce the heat to low. Cook for 15 minutes.
- White cabbage: 500 g
8
Add sautéed onions with carrots and celery. Stir, add 2 medium bay leaves, cover with a lid, and let it simmer for another 5 minutes.
- Onion: 2 pieces
- Carrot: 1 piece
- Celery: 4 stems
- Bay leaf: 2 pieces
9
Add dried basil and turn off. Let it simmer for 10-15 minutes.
- Dried basil: to taste
10
Serve with mayonnaise or sour cream and freshly chopped herbs (parsley, dill).