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Cabbage soup with stewed fresh cabbage

Fresh Cabbage Shchi with Canned Meat

A tasty, hearty first course for a family lunch! Fresh cabbage shchi (Russian cabbage soup) with canned meat is great because it comes together in almost no time. For a little tang, I use tomatoes and tomato paste.

Julia M.

Recipe author

Composition / ingredients

Servings:

Canned meat

500

Water

2.5

Cabbage

200

Onion

Carrots

Potatoes

Tomatoes

Tomato paste

Vegetable oil

Bay leaf

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 50 % 5 g

Carbohydrates 30 % 3 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make shchi with canned meat and fresh cabbage? Start by prepping all the ingredients. Peel the onion, carrot, and potatoes and rinse them clean under running water. Pull 2–4 outer leaves off the cabbage head and discard them. The canned meat can be any kind — I'm using canned pork.
Step 2:

Pour the water into a pot, set it on the stove, and bring it to a boil. Cut the peeled potatoes into small pieces. Finely shred the fresh cabbage.
Step 3:

Add the prepped potatoes and cabbage to the boiling water. Cook for 20 minutes.
Step 4:

Meanwhile, make the sautéed vegetables. Finely chop the onion and grate the carrot on the coarse side of a grater. Heat a skillet and pour in a little vegetable oil. Add the onion and carrot and fry for a couple of minutes.
Step 5:

Wash the tomatoes, cut them in half, and remove the stem ends. Dice the tomatoes and add them to the skillet with the vegetables. Then stir in a couple of spoonfuls of tomato paste. Mix and fry another 3–4 minutes, until the tomatoes release their juice and soften.
Step 6:

Add the sautéed vegetables to the pot.
Step 7:

Put the canned meat from the can into a hot skillet and warm it until it loosens up.
Step 8:

Add the canned meat to the pot. Toss in the bay leaf for aroma. Season with salt and spices to taste. Simmer everything together a couple more minutes, then take the pot off the heat. Cover and let it rest for 10–15 minutes.
Step 9:

The shchi with canned meat and fresh cabbage is ready! Ladle it into bowls and serve. Add sour cream and fresh herbs if you like. Enjoy!

You can use meat or vegetable broth instead of water for the shchi.
Adjust the amount of water up or down to taste, depending on whether you want a thicker or brothier soup.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.