Shchi Cabbage Soup

Name: Shchi Cabbage Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 lb beef chuck roast, cubed; 6 cups beef broth; 2 bay leaves; 2 tbsp vegetable oil; 1 yellow onion, diced; 2 carrot, grated; 2 tbsp tomato paste; 4 cups green cabbage, shredded; 2 russet potato, diced; 2 tbsp fresh dill, chopped

A traditional Russian soup combining slow-simmered beef, sour cabbage, and root vegetables in a flavorful broth.

95 minMediumServes 4340 cal/serving

RussianSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

1 lb beef chuck roast, cubed
6 cups beef broth
2 bay leaves
2 tbsp vegetable oil
1 yellow onion, diced
2 carrot, grated
2 tbsp tomato paste
4 cups green cabbage, shredded
2 russet potato, diced
2 tbsp fresh dill, chopped

Instructions

1

Heat a large Dutch oven over medium heat and brown 1 lb cubed beef chuck roast on all sides.
2

Pour in 6 cups beef broth and add 2 bay leaves, then simmer uncovered until the beef reaches an internal temperature of 190°F and becomes tender, about 45 minutes.
3

Heat 2 tbsp vegetable oil in a skillet over medium heat, then sauté 1 diced yellow onion and 2 grated carrot for 6 minutes.
4

Stir 2 tbsp tomato paste into the skillet and cook for 2 minutes.
5

Transfer the skillet contents to the soup pot along with 4 cups shredded green cabbage and 2 diced russet potato.
6

Simmer for 20 minutes until the vegetables are soft, then remove from heat and stir in 2 tbsp chopped fresh dill.

Questions

How long does Shchi Cabbage Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Shchi Cabbage Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Boiled Potatoes with Dill side
Radish Salad with Sour Cream salad
Stir-Fried Chinese Broccoli with Garlic side

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