Shchi with tomatoes and bell peppers
10 servings
90 minutes
An economical but colorful recipe - shchi is cooked in broth from a chicken soup set, which costs pennies. And if you happen to have a couple of chicken spines frozen in the refrigerator, left over from cutlets, for example, then you can make do with them. Chicken has not really taken root in the preparation of shchi, but it is worth taking a closer look at it: it gives a rich and transparent broth without unnecessary heaviness, which also reduces the degree of cabbage and tomato acidity. The sweet pepper dressing is far from classic and directly refers to something Balkan, but the main principle of Russian shchi - the balance of sour and sweet tastes - is observed in this shchi.
1
Boil the soup set over medium heat for 40-50 minutes. Cut the potatoes into cubes and add them to the broth, cooking for about 10 minutes.
- Chicken Soup Set: 1 piece
- Potato: 2 pieces
2
Chop the cabbage finely, slightly crush it by hand, and place it in the broth. Cut the tomatoes and peppers into half rings and add them to the soup. Cook for another 10 minutes.
- Cabbage: 1 piece
- Tomatoes: 1 piece
- Sweet pepper: 1 piece
3
Finely chop the onion and sauté in butter until golden brown, then add grated carrot and sauté a bit before adding to the soup. Bring the soup to a boil, turn off the heat, and sprinkle with a pinch of parsley on top.
- Onion: 1 head
- Carrot: 1 piece
- Dried parsley: pinch