Peasant-style shchi
Description
Serve peasant-style shchi hot, with sour cream, sprinkled with chopped herbs. Traditional Russian shchi were made with turnips; potatoes began to be added only at the end of the 18th to the beginning of the 19th century. Therefore, you can perfectly use either only turnips or only potatoes when preparing peasant shchi.
Instructions
- 1
Step 1
1. Cook the broth with chicken, season with salt to taste at the end of cooking. Remove the chicken and let it cool slightly. Separate the meat from the bones.
- 2
Step 2
2. Wash and peel the potatoes and turnip, then cut them into cubes. Strain the broth, bring it to a boil, then add the chopped vegetables to it.
- 3
Step 3
3. Cut the white cabbage into cubes or shred into strips. Add it to the boiling broth 10-15 minutes after the potatoes and rutabaga.
- 4
Step 4
4. Fry the onion, cut into cubes, and the carrot, grated on a medium grater, in sunflower oil. Add the tomatoes, grated on a grater after removing their skin.
- 5
Step 5
5. Add the fried onion, carrots, and tomatoes to the soup, add the chicken meat (you won't need the bones). Season with salt to taste.
- 6
Step 6
6. After that, add ground black pepper, bay leaf, and let the soup simmer for another 2–3 minutes. Peasant-style shchi is ready!