Cabbage Soup (Shchi)
A hearty and comforting Russian classic, shchi is a simple cabbage soup packed with vegetables and served with a dollop of sour cream and fresh dill. Perfect for a warming weeknight dinner.
Ingredients
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Unsalted Butter⚖ 42.2 g 💧 44.4 ml 🥄 3 tbsp
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Potatoes⚖ 300 g 🥔 2 pcs
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Sour Cream⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
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Vegetable Stock⚖ 1.91 kg 💧 1.89 L 🥛 8 cup
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Cabbage⚖ 300 g ⅓ pcs
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Onion⚖ 150 g 🧅 1 pcs
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Bay Leaf⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Tomatoes⚖ 240 g 🍅 2 pcs
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Carrots⚖ 80 g 🥕 1 pcs
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Celery⚖ 80 g 2 pcs
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Dill⚖ 3 g 1 pcs
Total nutrition
1105 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Melt 45 g of unsalted butter in a large Dutch oven or heavy-duty pot over medium heat. Add the onion and sauté until translucent.
- Add the cabbage, carrot, and celery. Sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
- Add the bay leaf and 2 litres of vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes and bring the soup back to a boil over high heat. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.
- Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Season to taste with salt and pepper.
- Remove and discard the bay leaf. Serve topped with fresh sour cream and fresh dill.
Source:
TheMealDB
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