Main Page
National cuisine
Cabbage soup with beef

Cabbage Soup with Beef

A tasty, hearty, nourishing dish for the whole family! Rich, filling shchi is a great choice for lunch or dinner in winter. This soup warms you up and keeps you full for a long time. It's easy to make, and the ingredients are easy to find.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

400

Potatoes

Carrot

Onion

White cabbage

150

Vegetable oil

Salt

Peppercorns

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 22 % 2 g

Carbohydrates 33 % 3 g

50 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the ingredients ready. For the soup it's best to use bone-in beef — it makes the broth richer and the flavor fuller. Soak the meat well, no matter where you bought it, to draw out anything you don't want.
Step 2:

Thaw the meat, rinse it under running water, put it in a bowl, cover with cold clean water, and let it sit for at least half an hour so the excess blood draws out. Then rinse the meat again and cut it into serving pieces. You can also boil the meat in one large piece and cut it up afterward, but cut pieces cook faster.
Step 3:

Put the meat in a pot, cover with clean water, and set it over the heat. Once it boils, reduce the heat to low and cook the meat for about 40 minutes, skimming off the foam that forms on the surface from time to time.
Step 4:

While the meat cooks, wash and peel the potatoes and cut them into matchsticks.
Step 5:

Wash, peel, and grate the carrot on a medium grater. Peel the onion and finely chop it.
Step 6:

Pour vegetable oil into a heavy-bottomed skillet and heat it. Sauté the onion and carrot over medium heat, stirring with a spatula, for about 10 minutes, until the carrot is soft and the onion is translucent. If you like, add a little tomato paste to the vegetables for a nice color and a touch of tang.
Step 7:

Add the potatoes and the sautéed vegetables to the pot with the meat. Continue cooking the soup for 15 minutes over medium heat.
Step 8:

Trim the dry outer leaves off the cabbage and finely shred it with a knife.
Step 9:

Add the cabbage to the pot with everything else. Season with salt to taste, add the peppercorns, and cook the soup for another 15–20 minutes. Then turn off the heat, let the soup rest, covered, for about 15 minutes, and serve. Ladle the shchi into bowls and sprinkle with finely chopped herbs — it's delicious with sour cream and garlic pampushki (garlic rolls). Enjoy!