Ingredients with Measurements:
- 1 pound of beef chuck, cut into small pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of beef broth
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1 tablespoon of butter
- 1 tablespoon of sugar
- 1 tablespoon of white vinegar
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil and butter in a large pot or Dutch oven over medium heat.
2. Add the beef and cook until browned on all sides.
3. Add the chopped onion and carrots and cook until softened, about 5 minutes.
4. Add the chopped potatoes and cabbage and stir to combine.
5. Pour in the beef broth and diced tomatoes, and add the bay leaf.
6. Season with salt and pepper to taste.
7. Bring to a boil, then reduce heat to low and simmer for 1 hour.
8. Add the sugar and white vinegar and stir to combine.
9. Simmer for an additional 30 minutes, or until the vegetables are tender.
10. Remove the bay leaf and discard.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Vegetable oil can be substituted with olive oil or canola oil.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add chopped mushrooms for a richer flavor.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a dollop of sour cream on top of each serving for a creamy finish.
Tips and tricks:
- For a thicker soup, puree some of the vegetables in a blender or food processor before adding them to the pot.
- To save time, use pre-cut vegetables from the grocery store.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or dill.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or a slice of bread.
Troubleshooting advice:
- If the soup is too thin, simmer for an additional 10-15 minutes to reduce the liquid.
- If the soup is too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the salt.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kostromskoy Shchi is a traditional Russian soup that originated in the city of Kostroma. It is typically made with beef, cabbage, potatoes, and other vegetables.
Flavor profiles:
Kostromskoy Shchi is a hearty and savory soup with a slightly sweet and sour flavor from the addition of sugar and vinegar.
Serving suggestions:
Serve hot with a slice of bread or a side salad.
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Region: Russian