Cabbage soup with fresh cabbage in chicken broth
Description
The recipe won't take much time. It's very easy to cook light summer borscht made from fresh cabbage. The broth for borscht can be beef, chicken, or pork with bone—choose whichever you prefer. This recipe explains how to prepare it. Serve the soup hot.
Instructions
- 1
Step 1
Wash the chicken meat; you can remove the skin if desired. Place the meat into a pot, adding peeled carrots, onion, garlic cloves, pepper, and a bunch of parsley. Pour in water (about 2-2.5 liters) and set the pot on the stove. Once the broth comes to a boil, reduce the heat to the lowest setting, keeping the broth at a gentle simmer. Cook for 40-50 minutes after boiling.
- 2
Step 2
Well, time's up, and our broth is ready. Remove the meat from it, strain the broth, and discard the vegetables and herbs.
- 3
Step 3
While the broth was boiling, we didn't just sit idle—we peeled the vegetables. Let's chop the peeled carrots and onion into cubes.
- 4
Step 4
Heat a pan with vegetable oil, sauté the carrots for about 4-5 minutes.
- 5
Step 5
Then add the onion and sauté everything together for another 5-6 minutes.
- 6
Step 6
As soon as the onion starts turning golden, remove the pan from the heat.
- 7
Step 7
Peel the potatoes and cut them into small cubes. Add the potatoes to the strained broth, season with salt, and cook for about 15 minutes.
- 8
Step 8
Remove the meat from the bones and add it to the pot with the broth, following the potatoes.
- 9
Step 9
We will also cut the fresh cabbage into cubes. Add the cabbage and the fried onion with carrots to the pot. Cook for about 15 minutes. Shchi is a thick dish, but you can adjust the desired thickness to your liking. Add water if the shchi turns out too thick for you.