Armenian soup SpasArmenian cuisine

Leningrad rassolnikRussian cuisine

Vegetable stew "Caponata"Sicilian cuisine

Yolks of Saint TeresaSpanish cuisine

OatmealScottish cuisine

Fresh Cabbage Shchi

6 servings

240 minutes

Add to favorites

The simple taste of fresh boiled cabbage, which, unlike sauerkraut, lacks acidity and intrigue, is noticeably enriched by the broth: its recipe includes beef, onions, fresh tomatoes and three hours of cooking over low heat . Otherwise, this is an everyday, non-committal soup. We strongly recommend preparing fresh cabbage shchi at least a couple of hours before serving and letting it steep, wrapping the pan in a blanket: the interpenetration of flavors will make the soup even richer, and will also add softness to the cabbage, and it will not crunch on the teeth, which is not welcome in classic shchi.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Beef brisket

800 g

Water

3 l

White cabbage

300 g

Potato

4 pieces

Onion

2 heads

Carrot

2 pieces

Tomatoes

2 pieces

Parsley

30 g

Dill

30 g

Bay leaf

2 pieces

Black allspice

3 pieces

Vegetable oil

50 ml

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Pour cold water over the meat, bring to a boil, reduce the heat, and skim off the foam.
Required ingredients:
1. Beef brisket: 800 g
2. Water: 3 l

3
Add onion and carrot. Boil the broth for 3 hours on low heat.
Required ingredients:
1. Onion: 2 heads
2. Carrot: 2 pieces

4
Strain the broth. Remove the meat from the bone and cut it into small pieces.

5
Cut the potatoes into cubes.

6
Chop the cabbage.
Required ingredients:
1. White cabbage: 300 g

7
Add chopped potatoes to the broth, then after 5-10 minutes add shredded cabbage and meat, and salt. Bring to a boil and cook for 10-15 minutes until the vegetables are soft.
Required ingredients:
1. Potato: 4 pieces
2. White cabbage: 300 g
3. Beef brisket: 800 g
4. Salt: to taste

8
Heat vegetable oil in a pan, sauté onion and carrot for 7-10 minutes. Add the sautéed vegetables to the soup, season with salt and pepper to taste, add bay leaf and allspice, and simmer for another 10 minutes.
Required ingredients:
1. Onion: 2 heads
2. Carrot: 2 pieces
3. Bay leaf: 2 pieces
4. Black allspice: 3 pieces
5. Salt: to taste
6. Ground black pepper: to taste

9
Make crosswise cuts on the tomatoes, boil water, place the tomatoes in it, hold for 30 seconds, then transfer them to cold water. Peel the tomatoes and cut them into small cubes. Add them to the soup and cook for a few more minutes.
Required ingredients:
1. Tomatoes: 2 pieces

10
At the end, add chopped greens, remove the soup from heat, let it steep for 10-15 minutes, and serve.
Required ingredients:
1. Parsley: 30 g
2. Dill: 30 g