Restorative Beef and Cabbage Soup (Shchi)
Traditional Russian beef and cabbage soup known as Shchi.
Servings: 8
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
For the broth
- 1 onion cut in half
- 1 carrot cut in 3-4 pieces
- 1 This is an affiliate link.bay leaf
- 3-4 whole peppercorns
- a pinch of salt
- 2 litres / 8 cups water
- 450g / 1lb stewing beef
For the beef and cabbage soup
- 2 medium potatoes peeled and cut into large chunks
- 1/3 small savoy or white cabbage sliced/ approximately 2 cups
- 2 carrots shredded
- 1 onion chopped
- 1 tbsp butter
- 2 tbsp of each chopped parsley and dill
- salt and pepper to taste
- sour cream for serving
Instructions
- If using a pressure cooker, combine all the ingredients for the broth and cook for 30 minutes in manual mode. Increase the time to 1 1/2 hours if using a stove top method.
- At the end of the cooking time remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
- In a soup pot combine the broth, beef and potatoes and bring to a boil.
- Meanwhile saute the shredded carrots and onions with butter over low heat until tender and the onions translucent, approximately for 10 minutes.
- After the soup boils, add the cabbage and the sauteed carrots and onions, cook for 5 minutes longer and turn it off. (It's very important not to overcook the vegetables!)
- Add chopped fresh parsley and dill and salt and pepper to taste. Serve with a dollop of sour cream or creme fraiche.
Nutrition
Calories: 219kcal | Carbohydrates: 14g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 371mg | Potassium: 540mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3888IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg