Ingredients with Measurements:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound mushrooms, sliced
- 2 tablespoons vegetable oil
- 8 cups chicken or vegetable broth
- 1 small head of cabbage, chopped
- 2 potatoes, peeled and chopped
- 1 tablespoon tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Special equipment needed:
- Large soup pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until the vegetables are softened.
2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes until the mushrooms are tender.
3. Pour in the chicken or vegetable broth and add the chopped cabbage, potatoes, tomato paste, and bay leaf. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes until the vegetables are tender.
5. Remove the bay leaf from the pot and discard. Serve the shchi hot, topped with a dollop of sour cream and fresh dill.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 22g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- If you don't have tomato paste, you can use ketchup or tomato sauce instead.
- You can use any type of broth you like, such as beef or mushroom.
Variations:
- Add cooked chicken or beef to the soup for a heartier meal.
- Use sauerkraut instead of cabbage for a tangy twist.
- Add chopped fresh herbs such as parsley or thyme for extra flavor.
Tips and tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
- The soup will thicken as it sits, so you may need to add more broth or water when reheating.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and fresh dill on top.
Garnishes:
Fresh dill, sour cream
Pairings:
Crusty bread, pickles
Suggested side dishes:
Potato pancakes, boiled potatoes, rye bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup 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 enjoyed for centuries. It is typically made with cabbage and can be served hot or cold.
Flavor profiles:
Savory, earthy, slightly tangy
Serving suggestions:
Serve the shchi with a side of crusty bread and pickles for a traditional Russian meal.
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Region: Russian