Ingredients with Measurements:
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 cups chicken or vegetable broth
- 1 large potato, peeled and chopped
- 1 cup chopped sorrel leaves
- 1 cup chopped cabbage
- 1 bay leaf
- 1 teaspoon dried dill
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the vegetable oil over medium heat. Add the onion, carrots, celery, and garlic and sauté until the vegetables are soft and fragrant.
2. Add the chicken or vegetable broth, potato, sorrel, cabbage, bay leaf, and dried dill to the pot. Bring the mixture to a boil.
3. Reduce the heat to low and simmer the soup for 30-40 minutes, or until the vegetables are tender.
4. Remove the bay leaf from the soup and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season the soup with salt and pepper to taste.
6. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 5g
Sodium: 600mg
Fiber: 4g
Substitutions for ingredients:
- You can use spinach or Swiss chard instead of sorrel.
- You can use any type of broth you prefer, such as beef or mushroom.
Variations:
- Add cooked shredded chicken or beef to the soup for extra protein.
- Add a dollop of sour cream or yogurt to the soup for a creamy texture.
- Add chopped fresh herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- If you don't have an immersion blender, be careful when transferring the hot soup to a blender. Allow it to cool slightly before blending and blend in batches if necessary.
- This soup can be made ahead of time and reheated when ready to serve.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh dill or parsley on top.
Garnishes:
Garnish the soup with a dollop of sour cream or yogurt, chopped fresh herbs, or croutons.
Pairings:
This soup pairs well with a simple green salad or a slice of crusty bread.
Suggested side dishes:
Serve this soup with a side of boiled potatoes or a slice of 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 it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Shchi is a traditional Ukrainian soup that has been enjoyed for centuries. It is typically made with cabbage, but this recipe uses sorrel for a unique twist.
Flavor profiles:
This soup has a tangy and slightly sour flavor from the sorrel, which is balanced out by the sweetness of the carrots and onions.
Serving suggestions:
Serve this soup as a comforting and warming meal on a chilly day.
Related Categories
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Region: Ukrainian
Taste: Sour, Tangy, Savory, Herbaceous, Earthy