Saucepan@saucepan · Shared this recipeFollowRussian · soupLazy Shchi, a Simple Russian Cabbage SoupA hearty Russian cabbage soup made with beef broth, fresh cabbage, and potatoes, finished with sour cream and fresh herbs.total3 hr 55 minprep25 mincook3 hrservings6Original recipe on thatswhatshehad.comKeep this recipeAdd a copy of Lazy Shchi, a Simple Russian Cabbage Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings450 g beef chuck, 1 pound1 medium onion, 60 grams, peeled1 medium carrot, 80 grams, peeled1 stick celery, 40 grams, trimmed0.5 lemon2 tbsp sunflower oil1 medium onion, 60 grams, peeled and finely diced1 medium carrot, 80 grams, peeled and grated1 tbsp tomato paste4 tbsp tomato puree1 large potato, 280 grams, or cubes, if it's easier for you, peeled and cut into batonnets0.5 small cabbage, 380 grams, use mandolin, if possible, finely shredded1 tsp salt1 bay leafSour cream for servingSpring onions, dill, parsley, finely chopped for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the beef in a stock pot and cover with 2 liters (8 cups) cold water. Bring to a boil and skim off any foam from the surface.2Step 2: Reduce heat to low, add the onion, carrot, celery stick, and half a lemon, and let it simmer for two and a half hours, until the meat is completely soft.3Step 3: Take the meat out and let it cool. Strain the broth; you should have about 950 ml (4 cups). When you can comfortably handle the meat, cut it into 1.5 cm (1/2 inch) cubes.4Step 4: In a heavy-base pan, heat up two tablespoons of sunflower oil. Add the onions and carrots and fry over medium heat for about seven minutes, until soft.5Step 5: Add tomato paste and tomato sauce and cook for another minute.6Step 6: Put potatoes, cabbage, and beef into the pan, then pour the broth over. In case the broth doesn't cover the vegetables completely, add some water.7Step 7: Add salt and bay leaf and let the soup simmer, partially covered, over low heat for thirty five minutes, until potato is soft when poked with a knife and cabbage still has a slight crunch.8Step 8: Switch off the heat and let shchi rest for another 30 minutes.9Step 9: Serve with sour cream, spring onions, parsley, and dill.getsaucepan.com/r/50544a35-8d3a-4380-9c3f-2e99eec3f7a9 · Original: https://thatswhatshehad.com/shchi-russian-cabbage-soup/
