Shchi

🔥 Prep

• Remove outer leaves and finely shred the 500 g cabbage.
• Peel and dice the 2 potatoes into 1‑cm cubes.
• Peel and dice the 1 carrot into ½‑cm cubes.
• Peel and finely chop the 1 onion.
• Measure out 2000 ml beef broth and 1 tbsp tomato paste, having them ready.

🔥 Cook

• 1. Heat a large pot over medium heat and add a drizzle of oil (optional) then sauté the chopped onion for 3 minutes until translucent.
• 2. Add the diced carrot and continue to cook for 2 minutes, stirring occasionally.
• 3. Stir in the 1 tbsp tomato paste and cook for 1 minute to develop flavor.
• 4. Pour in the 2000 ml beef broth, increase to high heat and bring to a boil (5 minutes).
• 5. Add the diced potatoes, reduce to medium‑low heat, and simmer for 10 minutes.
• 6. Add the shredded 500 g cabbage, stir, and simmer on low heat for 15‑20 minutes until vegetables are tender.
• 7. Taste and season with salt and pepper as needed (optional).

🔥 Serve

• Ladle the hot shchi into deep bowls and garnish with freshly chopped dill.
• Add a dollop of sour cream or a splash of smetana for richness.
• Serve alongside slices of dark rye bread or traditional black bread.