Chicken Shchi

Description

A hearty first course. This recipe was shared with me by my husband's grandmother. And every time I cook these shchi, it transports him back to his childhood, letting him taste those memories once again. I highly recommend trying to make this soup—you won't regret it. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Rinse and clean the chicken.

2. 2

   Step 2

   Place a pot with cold water on the stove. Add the chicken, a peeled onion, and one carrot to it. Cook the broth until the chicken is fully done. Skim off the foam from the broth occasionally.

3. 3

   Step 3

   Wash and peel the vegetables. Shred the cabbage into thin strips, grate the carrots, and chop the onion into small cubes.

4. 4

   Step 4

   Wash the potatoes, peel them, and cut into cubes. Remove the skin from the tomatoes and chop them as well.

5. 5

   Step 5

   Place the onion in a preheated pan with oil and sauté until translucent. Then add the carrots and stir-fry for 1-2 minutes. Add the tomato and sugar to the onion and carrot mixture. Mix well and simmer over medium heat for 2-3 minutes. After that, remove the ready sautéed mixture from the heat.

6. 6

   Step 6

   Remove the cooked chicken, separate the meat from the bones, and cut it into medium cubes. Also remove the vegetables from the broth, as they will no longer be needed.

7. 7

   Step 7

   Place the pot with broth over heat, add the potatoes, and bring to a boil. Once the soup starts boiling, add the cabbage, and a couple of minutes later, add the sautéed vegetables. Season the broth to taste with salt and pepper, and cook until the potatoes are done.

8. 8

   Step 8

   As the final step, add bay leaf and boiled chicken meat to the soup. Remove the soup from heat and let it steep for 10–15 minutes.

9. 9

   Step 9

   Ready. Serve with herbs.