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Cabbage Soup (Shchi) with Meatballs

Make a tasty cabbage soup with meatballs — it's so easy! Shchi with meatballs is one of the simplest dishes you can put together for lunch. Classic shchi is built on a meat broth, but using meatballs cuts the time at the stove way down. And it looks so appetizing!

Madlenka=◙☼Author avatar
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Cabbage soup with meatballs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 2 g
Fats 43 % 3 g
Carbohydrates 29 % 2 g
41 kcal
GI: 100 / 0 / 0
  • Peel the potatoes, cut them, and add them to a pot. Don't cut them too small — chunks of about 1/2 inch (1.5 cm) are ideal. Peel the onion but leave it whole and add it to the pot; it'll flavor the soup and then get fished out so it doesn't mar the look or turn up as big boiled pieces. Add the peppercorns and bay leaf, cover with water, and set on the stove. Bring to a boil over high heat, skimming off any foam with a slotted spoon. Lower to medium and keep cooking. While the potatoes cook, make the meatballs (you can make these ahead and freeze them, which cuts the total time even more). To the ground pork (store-bought or your own), add salt, ground black pepper, and nutmeg, and mix well so the seasonings are evenly distributed. Form small meatballs, about walnut-size. Peel the carrot and grate it coarsely — that way it cooks quickly and won't stand out in the finished soup. Heat a skillet with vegetable oil and sauté the carrot until soft and translucent, then add it to the pot. Right after the carrot, start adding the meatballs one at a time; dropped into hot water individually, they firm up on the outside and won't stick together. Simmer over medium heat for a few minutes, stirring. While the meatballs cook, shred the cabbage as finely as possible. Add it and cook 5–7 minutes — the cabbage shouldn't get mushy. At the end, stir in the pressed garlic and remove the whole onion, which has done its job. Adjust salt and pepper, cook another 3–4 minutes, and turn off the heat. Stir in the finely chopped dill, cover, and let the soup rest for 10 minutes, then ladle into bowls and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Minced pork - 263  kcal/100g

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