Chicken and young cabbage shchi
Description
Perfect for lunch. Young cabbage, unlike autumn varieties, is very soft and tender, and cooks much faster. Therefore, you should first boil the potatoes, then add the cabbage to the pot. If desired, you can add herbs or green onions, and sour cream to the soup.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making cabbage soup with chicken. Wash the vegetables and peel them if necessary.
- 2
Step 2
Place the chicken in a pot and pour in cold water. Bring to a boil and simmer over low heat, skimming off the foam, for 30 minutes. Then remove the chicken from the broth and let it cool.
- 3
Step 3
Peel the potatoes, rinse them, and cut into strips. Add the potatoes to the pot and cook for 10 minutes.
- 4
Step 4
Cut the young cabbage into thin strips and add it to the broth with the potatoes. Boil for 5 minutes after coming to a boil.
- 5
Step 5
Pour vegetable oil into a frying pan, add chopped onion and grated carrot (using a medium grater), and sauté over medium heat for 4-5 minutes, stirring. Then add diced tomato and sauté for another 3 minutes.
- 6
Step 6
Add the sautéed mixture to the shchi, and include the bay leaf.
- 7
Step 7
Remove the bones from the chicken, cut into pieces, and add to the soup. Bring to a boil, simmer for another minute, then remove from heat.
- 8
Step 8
Ready. Serve with herbs.