Shchi is one of the classic soups of Russian cuisine. At the same time, each region has its own recipe for their preparation. Someone puts potatoes, someone season the soup with chopped celery root, and someone adds a generous portion of tomato paste - cabbage soup cooked according to this recipe turns red.
For cabbage soup you will need:
- 500 g of beef brisket;
- 3 liters of water;
- 300 g of white cabbage;
- 200 g of carrots;
- 75 g of onions;
- 50 g of tomatoes;
- 25 g of fresh herbs;
- 5 g of garlic;
- 5 g of salt;
- 1 g of bay leaves;
- 1 g peppercorns.
Cooking cabbage soup
Rinse the brisket, add water, bring to a boil and drain. It is believed that if an animal received some kind of chemical additives during its lifetime, with this technology, all the bad things that could remain in the meat will go away.
Pour the brisket with water a second time, boil, remove the foam, reduce heat and cook for about half an hour. Salt. Then add the chopped vegetables at intervals of 5 minutes. and in the following sequence: carrots, onions, cabbage, tomatoes.
The cabbage soup cooked according to this recipe will turn out to be especially tasty if at this stage you add some cold water to the soup and let it boil again. Such a seemingly simple moment - but almost no one knows about it.
In 5 min. before the end of cooking, remove the meat, disassemble it into fibers and return to the soup. Season the cabbage soup with bay leaf, pepper, fresh herbs, garlic. Remove from heat, wrap, or place in a warm place to brew. This is a cabbage soup recipe that needs at least about half an hour for the taste to unfold, ideally, cook them the day before.
