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Cabbage soup with canned fish

Shchi (Cabbage Soup) with Canned Fish

A great alternative. Shchi with canned fish is a wonderful alternative to the meat shchi we're used to. It comes out every bit as tasty, and if you didn't make it during a fast, then — dressed with sour cream — it's hardly different from the familiar meat version. Give it a try; I don't think you'll be disappointed!

naniki

Recipe author

Composition / ingredients

Servings:

Canned fish

240

White cabbage

100

Potatoes

Carrots

0.3

Onion

0.5

Sunflower oil

Celery stalk

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 46 % 13 g

Carbohydrates 25 % 7 g

175 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

To make shchi with canned fish, take your usual lineup of ingredients, but swap canned fish in for the meat or chicken (in this case it's keta — chum salmon — in its own juices). Everything else is familiar: white cabbage, potatoes, carrots, onion, celery stalk, fresh herbs, salt, and spices to your taste.
Step 2:

First make a vegetable broth, since we'll add the canned fish at the end — it's already cooked, so it just needs to go in at the right moment. Drop the herb stems, a piece of onion, and a piece of carrot into the water. You can add ready-made meat or chicken broth for extra flavor (I poured in a little of the onion-skin broth left from cooking salo — that recipe is on my profile). Simmer the roots and vegetables at a low boil for 10–15 minutes.
Step 3:

Meanwhile, peel and cut up the potatoes and cabbage. Cut them medium-sized.
Step 4:

Add the prepared potatoes to the broth. Cook until they're about half done.
Step 5:

Prep the vegetables for the sauté: peel and finely chop the onion, carrot, and celery stalk.
Step 6:

Gently cook the vegetables in the heated oil until tender.
Step 7:

Lift all the roots and broth vegetables out of the broth and add the cabbage. Cook until it's soft.
Step 8:

Now stir the sautéed vegetables into the shchi.
Step 9:

And finally, add the canned fish, draining off its liquid first — that way the fishy aroma won't be as strong. Canned herring and saury have an especially strong fish flavor, while red fish is a bit milder. Add a bay leaf and salt to taste. Warm the shchi over low heat, almost without boiling, for about 10 minutes to let all the flavors come together.
Step 10:

Serve the shchi with canned fish hot, with a spoonful of sour cream in the bowl as usual, unless you're keeping it lean. It comes out so good!