Shchi (Russian Cabbage Soup)
Russia's oldest everyday soup: a clear beef broth simmered with cabbage, potatoes and sautéed onion and carrot, finished with dill and smetana.
Method
Rinse the beef, put it in a 3 L pot, cover with cold water and bring to the boil on high heat, about . As it comes up, skim off all the grey foam with a ladle; starting from cold water gives a clear broth.
Add in this stepBeef brisket (or shin) 250 gWater 1.2 L
high heatTurn the heat down to low heat, add the bay leaves and half the salt, and simmer with the lid slightly ajar for , until a fork slides easily into the beef. Top up with a little hot water if it reduces too much.
Add in this stepBay leaves 1Salt 0.4 tsp
low heatWhen the beef is nearly done, finely chop the onion and coarsely grate the carrot. Heat the oil in a frying pan and cook them on medium heat for , until the onion is soft and translucent, adding the tomato paste for the last minute to colour it.
Add in this stepSunflower or neutral oil 1 tbspOnion 1Carrot ½Tomato paste 1 tbsp
medium heatLift out the beef and bay leaves and cut the beef into bite-sized pieces. Peel the potatoes, cut into 2 cm cubes, add to the broth and boil on medium heat for .
Add in this stepPotatoes, medium 1½
medium heatShred the cabbage 5 mm thick, add it and cook on medium heat for more, until wilted and tender.
Add in this stepWhite cabbage 220 g
medium heatReturn the sautéed vegetables and beef to the pot, add the garlic, finely chopped, season with pepper and the rest of the salt and simmer on low heat for . Taste and add a little more salt if needed.
Add in this stepGarlic cloves 1Black pepper to tasteSalt 0.4 tsp
low heatTurn off the heat, cover and leave for so the flavours come together. Serve in bowls sprinkled with dill, with a spoonful of sour cream on top and rye bread alongside.
Add in this stepDill, chopped 2 tbspSour cream (smetana) 2 tbsp
Cook's tip
Shchi tastes even better reheated the next day. Don't overcook the cabbage; add it when the recipe says. For more tang, be generous with the sour cream or stir in a handful of sauerkraut at the end.
Cooking it at camp
Make the broth at home and carry it with the beef in a container; at the campsite the soup takes about 30 minutes on a stove. With one big pot, fry the vegetables straight in the pot, then add the broth.