Green cabbage soup with chicken broth
4 servings
120 minutes
Green shchi in chicken broth is a soulful and warming dish of Russian cuisine that embodies the beauty of spring greens. The origins of this soup date back to ancient times when shchi were a staple in peasant families' diets. The refreshing taste of sorrel adds a light sourness that harmonizes with the tender chicken broth and juicy beef. Fragrant herbs – dill, parsley, cilantro, and spinach – fill the soup with brightness and freshness. Thanks to potatoes and carrots, it becomes hearty, while adding an egg and sour cream upon serving makes the flavor even softer and richer. Green shchi are perfect for spring and summer tables when you crave something light yet nourishing. This soup is a representation of the Russian gastronomic tradition preserved through the centuries.
1
Since boiling broth and cooking meat are two fundamentally different things, use previously prepared broth for this soup. Degreasing chicken broth: cool the broth significantly and remove the fat that solidifies on the surface. If there's no time to cool the broth, a large number of paper towels rolled tightly can be used to dab the surface of the broth (without submerging the towels too much) — the fat will be absorbed.
- Chicken broth: 2 l
- Black peppercorns: to taste
2
In boiling water, slightly salted and with the addition of onion, carrot, garlic, peppercorns, and a small bay leaf, add the beef and bring to a boil again. Carefully remove all the foam and simmer until the meat is tender with the lid closed. Remove the cooked meat, cut it into large cubes and set aside.
- Onion: 2 pieces
- Carrot: 2 pieces
- Finely chopped garlic: to taste
- Black peppercorns: to taste
- Chicken egg: 1 piece
- Beef rump: 400 g
3
Bring the chicken broth to a boil and add diced potatoes or turnips. After 10 minutes of cooking, add sliced carrots and cook for another 7-10 minutes. Check the potatoes; they should be fully cooked, then add sorrel. Cook for about five to seven minutes, then add finely chopped greens (yes, all of it) to the soup. Slightly increase the heat and turn off the heat as soon as the soup boils. Add a small piece of butter and let it sit covered for about 10 minutes. Place the meat in the pot, stir, and season the soup with salt and black pepper if needed. You can also add some crushed garlic.
- Chicken broth: 2 l
- Potato: 2 pieces
- Carrot: 2 pieces
- Sorrel: 150 g
- Parsley: 1 bunch
- Coriander: 1 bunch
- Green onion with bulb: 1 bunch
- Baby spinach: 1 bunch
- Salt: to taste
- Black peppercorns: to taste
- Finely chopped garlic: to taste
4
Serve with boiled eggs and/or sour cream.
- Sour cream: to taste
- Chicken egg: 1 piece