Chicken Shchi (Cabbage Soup)
Description
The soup is easy and quick to prepare. Every homemaker has their own favorite borscht recipe. Today I offer a simple and fast version that won't take much time or effort. Serve it right after cooking, although even after cooling, it just needs to be reheated. It's best served with fresh sour cream, fresh herbs, and rye bread. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking cabbage soup with chicken. Remove the outer leaves from the cabbage, and peel the potatoes, onion, and carrots. Wash the vegetables and herbs. Pour water into a saucepan, add the pieces of washed chicken. Place over medium heat and bring to a boil. Add a little salt, skim off the foam, and simmer for 30 minutes over medium heat without allowing it to boil vigorously.
- 2
Step 2
While the chicken broth is cooking, prepare the sauté. To do this, pour vegetable oil into a frying pan and add finely chopped onion.
- 3
Step 3
Grate the carrots on a coarse grater and add to the onion.
- 4
Step 4
Sauté the vegetables for 5 minutes, stirring.
- 5
Step 5
Cut the tomato into pieces, add to the vegetables, and fry for 4-5 minutes, stirring.
- 6
Step 6
Remove the chicken from the pot, strain the broth, and pour it into a clean pot.
- 7
Step 7
Divide the boiled chicken into pieces.
- 8
Step 8
Place the broth over medium heat, season with salt to taste, and bring to a boil. Cut the potatoes into julienne strips and add them to the broth. Cook for 10 minutes.
- 9
Step 9
Shred the cabbage and add it to the pot. Cook for 10 minutes. If you have young cabbage, add it to the soup together with the potatoes.
- 10
Step 10
Place the chicken in a pot. Bring to a boil and cook for another 3-5 minutes.
- 11
Step 11
Add the sautéed mixture and bay leaf to the shchi and mix. Cook for another 5 minutes.
- 12
Step 12
Remove the shchi from the heat, add the chopped greens, mix and let stand for 5 minutes.
- 13
Step 13
Chicken cabbage soup is ready.