Ingredients with Measurements:
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 1 head of cabbage, chopped
- 2 potatoes, peeled and chopped
- 1 cup sour cream
- Fresh dill, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery and cook until the vegetables are soft, about 5 minutes.
2. Add the salt, black pepper, paprika, and bay leaf to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Add the chopped cabbage and potatoes to the pot and stir to combine.
5. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the vegetables are tender.
6. Remove the bay leaf from the pot and discard.
7. Ladle the shchi into bowls and top with a dollop of sour cream and some chopped dill, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 25g
Protein: 6g
Sodium: 900mg
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- You can use beef broth instead of chicken or vegetable broth.
- You can use green cabbage instead of white cabbage.
Variations:
- Add some chopped tomatoes to the pot for a tomato-based shchi.
- Use beef instead of chicken or vegetable broth for a heartier soup.
- Add some chopped mushrooms to the pot for a mushroom shchi.
Tips and tricks:
- To make the shchi more flavorful, you can add some garlic and/or thyme to the pot.
- If you like your shchi to be more sour, you can add some lemon juice or vinegar to the pot.
- You can make this recipe in a slow cooker by cooking on low for 6-8 hours.
Storage instructions:
Store leftover shchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shchi in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the shchi in bowls with a dollop of sour cream and some chopped dill on top.
Garnishes:
Fresh dill
Pairings:
Crusty bread, rye bread, or crackers
Suggested side dishes:
Potato pancakes, pierogies, or boiled potatoes
Troubleshooting advice:
- If the shchi is too thick, you can add some water or broth to thin it out.
- If the shchi is too sour, you can add some sugar to balance the flavors.
Food safety advice:
Make sure to cook the shchi to an internal temperature of 165°F to ensure that it is safe to eat.
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 or without meat.
Flavor profiles:
Sour, savory, and slightly sweet
Serving suggestions:
Serve the shchi as a main course for lunch or dinner.
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Region: Russian