Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) beef chuck, small cubes
- 10.6 oz (300 g) green cabbage, shredded
- 7.1 oz (200 g) potatoes, diced
- 2.8 oz (80 g) carrot, grated
- 3.5 oz (100 g) onion, diced
- 4.0 tsp (20 g) tomato paste
- 37.2 US fl oz (1100 ml) water
- 2.0 tsp (9 g) neutral oil
- 1.4 oz (40 g) sour cream
- 0.4 oz (10 g) dill, chopped
- 0.5 tsp (3 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Bring beef and water to a gentle simmer in a pot. Skim foam, cover partly and simmer for 75–90 minutes, until the beef is nearly tender.
- Meanwhile, soften onion and carrot in oil in a skillet for 7 minutes. Stir in tomato paste for 1 minute.
- Add the cooked vegetables, potatoes, cabbage, salt and pepper to the beef. Simmer for 25–30 minutes until the potatoes and cabbage are tender and beef is fork-tender.
- Divide between two large bowls and add sour cream and dill.
Cook’s note: This fresh-cabbage version is one of many home versions of shchi. Add water to maintain a soup consistency.
Allergens: Milk in sour cream.
Approximate nutrition per serving: 602 kcal · Protein 36 g · Carbohydrates 38 g · Fat 34 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.