Red Cabbage Shchi
Description
The recipe won't take much time. Cabbage soup (or borscht) made from red cabbage is cooked exactly the same way as with regular white cabbage. Actually, it doesn't matter which cabbage you use. The taste won't change much, but the color might surprise you! So, if you're after a touch of exotic flair, go ahead and try this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
First, prepare the broth. It's best to use beef bones. Cook it over low heat. Make sure it doesn't boil vigorously with scum forming. Remove the scum immediately, otherwise the broth will become cloudy. Do not cover with a lid.
- 2
Step 2
Now we prepare the vegetables. Peel all of them. Cut the beetroot into strips, or grate it together with the carrot. Chop the potatoes, onion, and greens.
- 3
Step 3
Now take a frying pan. Actually, you don't need to sauté the vegetables if you have a rich broth. This step is mostly intended for lean shchi. I only sauté the vegetables upon my family's request, as they don't like boiled onion. Add the beet, carrots, and onion to the pan together with tomato paste and simmer for about 10 minutes.
- 4
Step 4
While the vegetables are stewing, the potatoes are boiling in the broth. I'll add the cabbage later. It cooks faster than the potatoes. Some people cook them together, but then the cabbage loses its beneficial nutrients. I add it about 10 minutes before adding the stewed vegetables.
- 5
Step 5
Well, that's it. All the vegetables are in the pot. Add salt and pepper. By the way, the sour cabbage will give the soup a purple tint. That's the main distinctive feature of this vegetable. After adding the last vegetables, cook the soup for another 10 minutes. At the end, add fresh herbs and cover with a lid. Let the soup sit for about 15 minutes. Serve with sour cream!