Shchi

щи · Shchi

Ingrédients12

• beef brisket or chuck500 g
• water2 L
• white cabbage400 g
• potatoes300 g
• onion1
• carrot1
• tomato paste2 tbsp
• vegetable oil1 tbsp
• bay leaves2
• fresh dill15 g
• salt1 tsp
• black pepper1/2 tsp

Préparation

1. Place the beef in a pot with the water, bring to a boil, skim the foam, and simmer gently for about 1 hour 15 minutes until the meat is tender.
2. Remove the meat, cut it into bite-sized pieces, and return it to the broth.
3. Shred the cabbage, dice the potatoes, and add both to the pot. Simmer for 15 minutes.
4. Finely chop the onion and grate the carrot. Sauté them in the oil until soft, then stir in the tomato paste and cook for 2 minutes.
5. Add the sautéed vegetables, bay leaves, salt, and pepper to the soup and simmer for another 10 minutes.
6. Discard the bay leaves, stir in chopped dill, and rest the soup for a few minutes before serving.