Ingredients with Measurements:
- 1 lb pork shoulder, cut into small pieces
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
- 1 small head of cabbage, chopped
- 1 can (14 oz) diced tomatoes
- 8 cups of water
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp chopped fresh dill
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and carrots and cook for another 5 minutes, stirring occasionally.
4. Add the potatoes, cabbage, diced tomatoes, bay leaves, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a boil. Reduce heat to low and let simmer for 1 hour, stirring occasionally.
6. Remove the bay leaves and discard.
7. Ladle the shchi into bowls and sprinkle with chopped dill.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 24g
Protein: 23g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken
- Diced tomatoes can be substituted with fresh tomatoes
Variations:
- Add sour cream to the shchi for a creamier texture
- Use different vegetables such as bell peppers or mushrooms
- Add cooked rice or noodles to the shchi for a heartier meal
Tips and tricks:
- Use a sharp knife to chop the vegetables into small, even pieces
- Brown the pork well for added flavor
- Let the shchi simmer for at least an hour to allow the flavors to develop
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 over low heat until warmed through.
Presentation ideas:
Serve the shchi in bowls with a dollop of sour cream and a sprinkle of chopped dill.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Russian salad or pickled vegetables
Troubleshooting advice:
- If the shchi is too thin, let it simmer for longer to reduce the liquid
- If the shchi is too thick, add more water or broth
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F
- 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 was originally made with cabbage and other vegetables that were readily available during the winter months.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve the shchi as a main course with bread or as a starter to a larger meal.
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Region: Russian