Make Shchi (Russian Cabbage Soup) tonight! Made with broth, potatoes, cabbage, sauteed veggies & meat (optional), and topped with a dollop of tangy sour cream. This traditional Russian soup is healthy, cozy, and deliciously hearty! Perfect for those cold winter nights!
4cupsbrothhomemade or storebought (meat or vegetable)
2largepotatoespeeled and diced
2tbspunsalted butteror vegetable oil
1largeonionthinly sliced or minced
2carrotspeeled and grated
2 and 1/2cupsthinly sliced cabbage
Salt and pepperto taste
For The Broth (skip if using storebought)
Add the water, meat, onion, carrot, peppercorns, and bay leaf to a large stock pot, bring to a boil and cook on medium-low heat for 1 hour, then transfer the meat to a clean plate and discard the vegetables and spices. Sift the broth through a fine-mesh sieve.
For the Shchi
Add the broth to a large soup pot over medium-high heat, then add in the diced potatoes and meat and bring to a boil. Cook for 10 minutes.
Meanwhile, add the butter (or oil) to a medium skillet over medium heat. Allow the butter to melt and sizzle, then add in the onions and sautee for 4-5 minutes, then add in the carrot, garlic, and tomato paste, season with salt and pepper to taste, and sautee until the onion is translucent, then turn off the heat.
After the soup boils, add in the cabbage and cook for 2 minutes, then immediately add in the sauteed veggies and cook for 5 minutes, taste and adjust seasonings if desired (you may need more salt). It's important to not overcook Shchi or the veggies will be mushy! Turn off the heat, cover and allow to sit at room temperature for 10 minutes before serving.
Serve with a dollop of sour cream and rye bread! Add fresh parsley if desired.
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