Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup pearl barley
- 1 head of cabbage, chopped
- 1 can diced tomatoes
- 2 garlic cloves, minced
- 8 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the beef cubes and cook until browned on all sides.
2. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables are softened.
3. Add the minced garlic and cook for another minute.
4. Add the pearl barley, diced tomatoes, beef broth, and bay leaves to the pot. Stir everything together.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Add the chopped cabbage to the pot and stir everything together. Let it simmer for another 30 minutes until the cabbage is tender.
7. Season with salt and pepper to taste.
8. Remove the bay leaves from the pot.
9. Serve the shchi hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Fiber: 10g
Substitutions for ingredients:
- You can use chicken instead of beef if you prefer.
- You can use vegetable broth instead of beef broth to make the recipe vegetarian.
Variations:
- Add some sliced mushrooms to the pot for extra flavor.
- Use quinoa instead of barley for a gluten-free option.
- Add some sour cream to the soup for a creamier texture.
Tips and tricks:
- Make sure to brown the beef cubes well before adding the vegetables to the pot.
- You can make this recipe in advance and reheat it when you're ready to serve.
- This soup tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store the shchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shchi in a pot over low heat until heated through.
Presentation ideas:
Serve the shchi in bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with some crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Salad
Troubleshooting advice:
- If the soup is too thick, add some more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the beef cubes to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Shchi is a traditional Russian soup that has been around for centuries. It is typically made with cabbage and can be made with a variety of meats or vegetables.
Flavor profiles:
This soup is savory and hearty, with a slightly sweet and tangy flavor from the cabbage.
Serving suggestions:
Serve the shchi hot, garnished with fresh parsley.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian
Taste: Savory, Tangy, Earthy, Herbaceous, Aromatic