Classic Shchi with Fresh Cabbage
Rich, delicious, light, and easy to make! Classic fresh-cabbage shchi is perfect for a family lunch or dinner. It's good served with hand pies, flatbreads, or homemade bread. It's very satisfying, yet low in calories.
Cooking method
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Step 1:
How do you cook classic shchi? Gather the ingredients. Wash and dry all the vegetables thoroughly. Trim the meat of anything unwanted and rinse it. Wash the herbs and shake off the excess water.
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Step 2:
Peel the onion and carrot. Note that you don't need to cut them — we only use them for flavor.
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Step 3:
Put the meat in a pot, cover it with cold water, and set it on the heat. Bring the water to a boil. You don't have to skim off the foam during cooking, since we'll strain the broth later anyway.
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Step 4:
Shred the white cabbage.
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Step 5:
Add the onion and carrot to the boiling broth. I also added parsley roots for flavor. Bring the soup back to a boil, reduce the heat to low, and cook the meat for about 2 hours at a gentle simmer. At the end, salt the broth. Take the onion and carrot out of the soup and discard them.
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Step 6:
Take the meat out of the broth too, let it cool, separate it from the bones, and cut it into small pieces. Strain the broth and return it to the heat.
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Step 7:
Peel and dice the potatoes.
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Step 8:
Peel the tomato and cut it into small cubes.
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Step 9:
Finely chop the herbs.
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Step 10:
Peel the carrots and cut them into small cubes.
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Step 11:
Fry the carrots in vegetable oil for about 7 minutes.
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Step 12:
Add the chopped tomato to the carrots in the pan. Stir. Simmer the vegetables together for 2 minutes, stirring.
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Step 13:
Add the potatoes, shredded cabbage, and sliced beef to the boiling broth. Bring it to a boil and cook the shchi for about 10–15 minutes, until the vegetables are done.
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Step 14:
Add the stewed carrots and tomato to the soup. Cook for about 4 more minutes.
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Step 15:
Add the chopped herbs to the soup, stir, and cook for another minute. Add pepper and more salt if needed. Turn off the heat.
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Step 16:
Cover the pot and let it rest for about 15 minutes.
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Step 17:
Ladle the soup into bowls and serve hot. Enjoy!
- They say shchi was cooked in Russia long before its baptism and that this dish was eaten almost daily. It's no accident that so many proverbs and sayings sing its praises in every way: "Where there's good shchi, look no further for food," "Eat your shchi and you feel like you've put on a fur coat," "The world stands on shchi." Russians were so used to shchi that in winter they even traveled with it frozen in a tub, needing only to reheat it to feed the whole family. It's said that Russian soldiers who fought Napoleon's army, while on French soil, missed Russian food and shchi so badly that they fermented grape leaves to stand in for sauerkraut in their soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Jacket potatoes - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Cabbage - 46 kcal/100g
- Frozen packaged cabbage - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Beef tallow - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef rump - 380 kcal/100g
- Lean beef roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef round - 104 kcal/100g
- Oxtail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Dill - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
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