Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups water
- 4 medium potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 1 small head of cabbage, chopped
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic and sauté until onion is translucent.
2. Add vegetable broth, water, diced potatoes, sliced carrots, chopped cabbage, diced tomatoes, tomato paste, bay leaf, and dried thyme to the pot. Stir well.
3. Bring the soup to a boil, then reduce heat to low and let it simmer for 30 minutes, or until the vegetables are tender.
4. Remove the bay leaf and season the soup with salt and pepper to taste.
5. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 28g
Protein: 5g
Fiber: 6g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of broth instead of vegetable broth.
- You can use any type of canned tomatoes instead of diced tomatoes.
Variations:
- Add some chopped mushrooms for extra flavor.
- Use sweet potatoes instead of regular potatoes.
- Add some chopped kale or spinach for extra nutrition.
Tips and tricks:
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
- This soup tastes even better the next day after the flavors have had time to meld together.
- Serve with a dollop of sour cream or plain Greek yogurt for added creaminess.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes until it thickens up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Shchi is a traditional Russian soup that has been around for centuries. It was originally made with meat, but this vegetarian version is just as delicious.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of acidity from the tomatoes.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Russian