Shchi

Ingredients

Instructions

1. 1

   Prepare the vegetables: finely shred the cabbage, dice the potatoes, grate or finely dice the carrot, finely dice the onion, dice the tomato, and chop the dill. Keeping the cabbage fairly thin helps it soften within the time limit.

2. 2

   Heat a medium soup pot over medium heat. Add the neutral oil and onion, and cook for 3 minutes until softened but not browned. Stir in the carrot and cook for 2 minutes more; gentle sweating builds sweetness without making the soup taste fried.

3. 3

   Add the diced tomato and cook for 3 minutes, stirring, until it breaks down slightly and becomes saucy. This gives the broth a light acidity and color.

4. 4

   Add the water, bay leaves, salt, black pepper, potatoes, and cabbage. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring once or twice, until the potatoes are tender and the cabbage is soft but not mushy.

5. 5

   Taste and adjust seasoning if needed. Remove the bay leaves, then let the soup rest off the heat for 5 minutes so the flavors settle and the broth slightly rounds out.

6. 6

   Ladle the hot shchi into bowls. Top each portion with sour cream and chopped dill, serving immediately. Stir the sour cream in at the table for the classic creamy finish.

Nutrition per serving

Notes

• •For a slightly richer flexitarian version, you can replace 300 ml of the water with light chicken stock without changing the method much.
• •If you prefer a sharper, more traditional sour note, add 1-2 teaspoons of sauerkraut brine or lemon juice at the end.
• •Shchi tastes even better after standing for a few hours; leftovers keep well refrigerated for up to 3 days.

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