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Cabbage soup from young cabbage with chicken

Shchi with Young Cabbage and Chicken

This shchi (cabbage soup) is sure to warm you up in dreary weather and give you a boost of energy. As the saying goes, "shchi and porridge are what we live on" — what Russian could turn down a bowl of rich shchi? Made with fresh cabbage, it's a light, wholesome dish. If you're counting calories, cut the vegetable oil to 1 tablespoon and add the broth to the sauté right after the carrots.

znlena

Recipe author

Cabbage soup from young cabbage with chicken

Composition / ingredients

Servings:

Cabbage (young)

200

Potatoes

400

Onion

Carrots

150

Tomato sauce (I use 'lecho' ketchup)

Vegetable oil

Chicken breast

Salt

Peppercorns

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 24 % 5 g

Carbohydrates 48 % 10 g

110 kcal

GI: 91 / 9 / 0

Cooking method

Step 1:

The ingredients for shchi made with chicken broth.
Step 2:

First, make the broth. Rinse the chicken well, cover it with cold water 1.5–2 inches (4–5 cm) above the meat, salt it, and cook over medium heat for about 1 hour, carefully skimming off the foam. When the chicken is done, lift it out of the broth and set it aside to cool.
Step 3:

Peel the potatoes, cut them into matchsticks, and add them to the broth.
Step 4:

Shred the young cabbage and add it to the pot 10 minutes before the soup is done.
Step 5:

Be sure to skim off the foam that forms as the cabbage cooks.
Step 6:

Chop the onion and sauté it in 1 tablespoon of vegetable oil.
Step 7:

Add the carrots and a couple more tablespoons of oil to the onion.
Step 8:

Add the tomato sauce or ketchup. I don't like fresh tomatoes in soup, but if you do, you can use them instead of the sauce. Sauté everything together for a couple of minutes.
Step 9:

Add 4 tablespoons of broth and simmer for another 5 minutes. Stir this sauté into the soup 5 minutes before it's done.
Step 10:

Add the peppercorns and bay leaf last. Cut the cooled chicken into pieces, or shred it, and add it to the soup. Serve with sour cream and fresh herbs.