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Cabbage soup with mushrooms and fresh cabbage

Shchi (Cabbage Soup) with Mushrooms

A very tasty, light, yet filling soup! Shchi is a traditional Russian dish — a soup built around white cabbage. It's made both with meat and meatless, with vegetables. Shchi with mushrooms, especially wild ones, comes out fragrant and delicious.

Snezhana

Recipe author

Cabbage soup with mushrooms and fresh cabbage

Composition / ingredients

Servings:

White cabbage

300

Mushrooms

300

Potatoes

300

Carrot

Onion

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 23 % 3 g

Carbohydrates 62 % 8 g

67 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Get the ingredients ready. Since we're using fresh cabbage rather than sauerkraut, we need something to give that signature tang that sets shchi apart from other soups. That could be tart apples, sorrel, or salt-cured mushrooms. I used the last one.
Step 2:

Wash, peel, and grate the carrot on a medium grater.
Step 3:

Peel the onion and finely chop it with a knife.
Step 4:

Trim the dry outer leaves off the white cabbage and finely shred it with a knife.
Step 5:

Wash, peel, and cut the potatoes into small cubes or matchsticks, then rinse them again to wash off the starch and keep the broth clear. The potatoes make the soup thicker and more filling.
Step 6:

You can use any mushrooms — button or wild, fresh, pickled, or salt-cured. I used salt-cured saffron milk caps; with them the shchi came out fragrant, with a pleasant tang and slight sharpness, which is exactly what makes a shchi a shchi. Rinse salt-cured mushrooms and let them drain; if they're large, cut them into small cubes. If you use fresh mushrooms, sauté them with the carrot and onion.
Step 7:

Add the prepared potatoes and cabbage to a pot of boiling, lightly salted water. Cook the vegetables for about 15 minutes.
Step 8:

Meanwhile, make the sauté. Heat vegetable oil in a skillet, add the prepared carrot and onion, and cook until the carrot is soft and the onion is translucent.
Step 9:

Add the sauté to the pot of vegetables, then add the mushrooms. Salt to taste — if you used pickled or salt-cured mushrooms, add only a little salt. Keep the shchi on the heat for about 7 more minutes.
Step 10:

Turn off the heat, let the soup rest, covered, for about 10 minutes, and serve. Ladle it into bowls, sprinkle with finely chopped fresh herbs, and serve with sour cream and fresh bread. Enjoy!