Shchi is one of the most famous dishes of Russian cuisine. In the beginning, it was an ordinary chowder, in which cabbage was considered a completely optional component. Later only cabbage soups were called cabbage soup. The main feature of cabbage soup is its sour taste due to the use of fresh or sauerkraut, nettle, sorrel and spinach in them. Cabbage soup is cooked in meat broth and served with a piece of meat.
It is necessary
-
- meat broth 1, 5-2 l;
- white cabbage - 600 g;
- potatoes - 5 pcs;
- carrots - 1-2 pcs;
- onions - 2-3 pcs;
- tomatoes - 2-3 pcs;
- tomato paste - 50 g;
- vegetable oil - 50 g;
- parsley;
- peppercorns;
- Bay leaf;
- sour cream or mayonnaise;
- salt.
Instructions
Step 1
First, prepare the soup broth. To do this, take the beef bones, rinse them thoroughly under running water, dry them and chop them into several small pieces. Then put the bones in a deep saucepan, cover with cold water and put on high heat.
Step 2
Bring the bones to a boil. After they have boiled, immediately reduce the heat, add a little salt and cook the broth at a low boil for two to three hours, until the meat begins to separate from the bones. Remember to periodically skim off the fat and foam from the broth.
Step 3
While the broth is cooking, peel the vegetables. Wash the tomatoes. Then scald them with boiling water and peel them off.
Step 4
Cut the peeled potatoes into cubes or cubes. Chop cabbage, carrots and onions into strips, and chop the tomatoes into small wedges.
Step 5
After that, fry the onions in a skillet with a hot lard for five minutes until slightly golden brown. Then add carrots, finely chopped parsley to it and sauté for another ten minutes. Next, add the tomato paste, mix the vegetables well and simmer for another three minutes.
Step 6
Remove the bones from the finished broth and put it back on the fire. Put finely chopped cabbage in the boiling broth, bring it to a boil and add the potatoes immediately. Cook them for fifteen minutes, then add the sautéed vegetables with tomato paste and cook for another ten minutes.
Step 7
Place the chopped tomatoes in the soup five minutes before cooking. At the very end of cooking, add two or three bay leaves and a few black peppercorns to the cabbage soup.
Step 8
Remove the prepared soup from the heat, cover with a warm towel and let it brew for ten to fifteen minutes. Then pour into bowls, sprinkle with chopped herbs and add sour cream or mayonnaise. Serve such cabbage soup with a piece of meat. Bon Appetit!
