1. Main Page
  2. National cuisine
  3. Fresh cabbage soup with meat, nettles and tomatoes

Fresh Cabbage Soup with Beef, Nettles, and Tomatoes

A huge dose of vitamins in a single bowl for every member of the family. This wonderfully appetizing summer cabbage soup (shchi) is so packed with vitamins and nutrients that you could practically scoop them up by the spoonful. I found the recipe for this light yet hearty soup in a great magazine while our whole family was out at the dacha. As they say, I tried it right then and there—lucky for me, I didn't have to go far for the nettles. We picked only the very tips, no more than 8 inches long.

MiladaAuthor avatar
Recipe author
Fresh cabbage soup with meat, nettles and tomatoes
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 3 g
Fats 14 % 1 g
Carbohydrates 43 % 3 g
30 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  • So, rinse the meat, lower it into the water in one whole piece, and simmer over low heat for an hour to an hour and a half. About forty minutes in, add the new potatoes—ideally left whole, which is why it's best to pick out small potatoes of the same size. The recipe called for not shredding the cabbage as you normally would, but cutting it into cubes instead. That's what I did, and honestly, it has its own charm—no arguing there. Unlike the traditional shchi, we don't sauté the carrots and onions; we add them to the pot raw, also diced. Let everything simmer gently for about fifteen minutes, then add the tomatoes cut into pretty wedges (no need to peel them), along with the chopped nettles and parsley. After that, the soup should cook for just three minutes, no more. Ladle this fragrant soup into bowls so that each serving gets 1–2 potatoes, 1–2 tomato wedges, and an even share of cabbage and carrots. Finish with a dollop of sour cream or mayonnaise—that makes it especially delicious.

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

  • Onion - 41  kcal/100g
  • 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
  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Nettle - 33  kcal/100g

Similar recipes

Related and additional categories: