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Cabbage soup with beef meat

Fresh Cabbage Soup (Shchi) with Beef

The wonderful aroma of this shchi fills the kitchen with coziness! It's a very good Russian recipe — my favorite of all. Shchi is a light, tasty soup that comes together quickly. You can make it with or without meat; without meat it's completely lean — ideal for fasting or dieting.

LET@

Recipe author

Composition / ingredients

Servings:

White cabbage

700

Onion

Carrots

Tomatoes

Cauliflower

0.5

Beef (on the bone)

600

Fresh herbs (fresh)

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 6 g

Fats 15 % 2 g

Carbohydrates 38 % 5 g

59 kcal

GI: 100 / 0 / 0

Cooking method

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Put the beef in a large pot, cover it with water, and set it to cook, salting along the way. While the meat simmers, prep the vegetables: shred the cabbage, grate the carrots, and finely chop the onion (or slice it into half-rings). If you'd like to try the soup with cauliflower, cut up the cauliflower florets too. Classic Russian shchi is said to need no sautéed vegetables — everything should just be boiled. I often make this soup with no meat at all; in that case I add three or four tablespoons of vegetable oil to the pot about 10 minutes before the end. The tomatoes, though, can be warmed briefly in a skillet — peel them and cut them into pieces first. When the meat is done, lift it out, cut it into serving pieces, and return it to the pot. Now add the cabbage, then the carrots and cauliflower. When it comes to a boil, add the onion. Five minutes later, add the tomatoes. Stir in ground black pepper. Let the soup come back to a boil, then turn off the heat. Stir in chopped fresh herbs. Serve the fresh cabbage shchi with beef alongside sour cream.