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Sauerkraut Shchi with Bell Pepper and Potatoes

Shchi adds variety to the menu — this soup is light but very tasty!

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sauerkraut soup with bell pepper and potatoes
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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 18 % 2 g
Fats 27 % 3 g
Carbohydrates 55 % 6 g
54 kcal
GI: 100 / 0 / 0

Cooking method

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  • When I was a teenager, my mom taught me to make sauerkraut shchi. She told me that if a girl knows how to cook this, her husband will never go hungry — and how right she was! I often make this soup for my husband on weekdays; he's happy, and for me the recipe couldn't be simpler. Here's how to make it, step by step. Start by cooking a meat broth from any meat or bones you like. Peel the potatoes and cut them into cubes. Peel the onion, chop it finely, and sauté it briefly in a pot in hot vegetable oil along with the potatoes. Then pour in the meat broth. Prepare the peppers: halve each one, seed, wash, and dice them, then add them — along with the peeled canned tomatoes — to the potatoes. Season the whole pot with paprika, salt, and pepper. Press the garlic straight into the soup and cook about 10 minutes. Finally, take a mildly sour sauerkraut, chop it a little, add it to the soup, and simmer over low heat for about 15 to 20 minutes.

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 their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Paprika - 289  kcal/100g
  • Broth - 15  kcal/100g

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