Vegetarian shchi
Description
Hearty and aromatic soup. This delicious and filling soup is no more difficult to prepare than buckwheat or chicken soup. The star ingredient is cabbage—either sauerkraut or fresh cabbage can be used. The soup can be cooked in meat broth (chicken, pork, or beef) or in vegetable broth (water). Serve the soup hot, but let it steep for a while before serving.
Instructions
- 1
Step 1
1. Peel the onion and dice it, chop the celery into small pieces, and slice the chili pepper into thin rounds. Pour oil into a saucepan and heat it, add the vegetables and sauté for 3–5 minutes.
- 2
Step 2
2. Peel the carrots and grate them on a coarse grater, then add to the pot with the other vegetables.
- 3
Step 3
3. Shred the cabbage and place it in the pot after 5-6 minutes.
- 4
Step 4
4. Peel the zucchini and cut into cubes, then add to the other vegetables.
- 5
Step 5
5. Cut the peeled pumpkin into pieces the same size as the zucchini and add to the pot.
- 6
Step 6
6. Peel the potatoes and cut them into cubes, then add the potatoes after the pumpkin.
- 7
Step 7
7. Mix the vegetables and pour water or vegetable broth over them up to the top of the pot.
- 8
Step 8
8. Place the pot over heat, simmer gently for about 40–60 minutes after boiling, then check the vegetables for tenderness.
- 9
Step 9
9. Season the soup with salt to taste. Turn off the heat, cover with a lid, and let the soup steep for about 1 hour. Serve with green onions and chili.