Shchi (Russian Cabbage Soup)

🛒 Ingredients

• Beef chuck 500 g · 1250 kcal
• Green cabbage 700 g · 175 kcal
• Potatoes 400 g · 308 kcal
• Carrots 200 g · 82 kcal
• Onions 150 g · 60 kcal
• Tomato paste 50 g · 40 kcal
• Vegetable oil 30 g · 270 kcal
• Water 1500 g · 0 kcal
• Bay leaves 2 g · 0 kcal
• Black peppercorns 2 g · 0 kcal
• Fresh dill (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Cut the beef into 2-3 cm cubes. Place the beef in a large pot with 1.5 liters of water, bring to a boil, skim the foam, and simmer for 1 hour.
2. While the beef simmers, finely chop the cabbage, dice the potatoes, and julienne the carrots and onions.
3. In a separate pan, heat vegetable oil and sauté the onions until translucent. Add carrots and cook for 5-7 minutes until softened.
4. Stir in the tomato paste and cook for another 2-3 minutes, then remove from heat. This is your 'zaazharka'.
5. After the beef has simmered for 1 hour, add the chopped cabbage to the pot. Cook for 15-20 minutes until the cabbage starts to soften.
6. Add the diced potatoes to the pot. Continue to cook for about 10-15 minutes, or until the potatoes are tender.
7. Stir in the 'zaazharka' (sautéed onion, carrot, and tomato paste) into the soup. Add bay leaves and black peppercorns.
8. Season with salt to taste, cover the pot, and simmer for another 10-15 minutes to allow the flavors to meld. Remove bay leaves before serving.
9. Serve hot, garnished with fresh dill. Optionally, a dollop of sour cream can be added to each serving.