Russian Shchi with Turnip

Russian Shchi with Turnip

120 min
Medium
1 serv.
519 g / 1 serv.

Rating

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Description

Hearty Russian cabbage soup with beef, turnip and pickled apple — a traditional soup with a light sourness.

  1. Cover beef with 500 ml of cold water, bring to a boil, skim off the foam and simmer on low heat for 50–60 minutes.
  2. Remove the meat from the broth, separate from the bone and cut into cubes. Strain the broth.
  3. Peel and dice potatoes into 1×1 cm cubes. Cut turnip into strips or cubes.
  4. Add potatoes and turnip to the broth, cook for 10 minutes after boiling.
  5. Thinly shred the cabbage, add to the pot and cook for another 7–10 minutes.
  6. Finely chop the onion and grate the carrot. Sauté in a mixture of ghee and sunflower oil for 3–4 minutes.
  7. Add tomato paste and cumin to the sauté, heat for 1–2 minutes.
  8. Peel the pickled apple and cut into small cubes.
  9. Transfer the sauté and apple to the pot, add meat, bay leaf and salt.
  10. Simmer the shchi on low heat for another 10–15 minutes.
  11. Mince the garlic and finely chop the parsley. Remove from heat, add garlic and let it rest covered for 10 minutes.
  12. Serve with sour cream, sprinkled with parsley. Remove bay leaf before serving.
561
108 kcal / 100 g
kcal
34.9 g
6.7 g / 100 g
Protein
34.8 g
6.7 g / 100 g
Carbohydrates
32.3 g
6.2 g / 100 g
Fats