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Ural-style shchi
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Ural-style shchi

60 min4 serv.20 февр. 2026 г.

Description

The soup is simple and quick to prepare. You can cook the shchi without potatoes; with buckwheat it will be thick and filling. However, my family prefers it when I add potatoes, as the taste of the soup becomes milder. Adjust the soup's acidity with apple cider vinegar or lemon juice and sugar. Season with salt and ground pepper to taste. It's better to add black pepper to each serving bowl along with fresh herbs and sour cream. Enjoy! The soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the ingredients, let's get started!

  2. 2

    Step 2

    Step 2

    2. Shred the cabbage. Sauté it with 1 tablespoon of oil, adding tomato juice (or broth with tomato paste), cover with a lid, and simmer until tender.

  3. 3

    Step 3

    Step 3

    3. In another skillet, sauté the vegetables in parallel: onion, carrot, celery, and 1 garlic clove.

  4. 4

    Step 4

    Step 4

    4. Rinse the millet thoroughly, peel and chop the potatoes.

  5. 5

    Step 5

    Step 5

    5. Add millet and potatoes to boiling broth or water. Salt and cook for 20 minutes. Add the sautéed mixture, stewed cabbage, and bay leaf, and cook for another 8–10 minutes.

  6. 6

    Step 6

    Step 6

    6. Season the ready cabbage soup with garlic rubbed with salt, add sugar, vinegar (if needed).

  7. 7

    Step 7

    Step 7

    7. Let the soup steep for about 15-20 minutes. Then ladle it into bowls, adding fresh herbs and sour cream.