Beef and cabbage soup
Description
A hearty first course. As I've already mentioned, this soup is very convenient because by cooking a large pot, you can easily diversify your meals: today you serve white shchi, tomorrow add red bell pepper and get a completely different flavor. If there's still some left — make a red borscht base. Experiment! Pour into bowls and serve.
Instructions
- 1
Step 1
To prepare white shchi, take meat, sauerkraut, potatoes, canned beans (you can use dried beans—just soak them overnight beforehand and add them together with the meat), onion, sunflower oil, and fresh herbs. Once all the ingredients are prepared, proceed directly to cooking. Place the meat into cold water, bring the water to a boil, and skim off the foam.
- 2
Step 2
Cut the potatoes into slices or cubes, and finely chop the onion.
- 3
Step 3
Add a spoonful of onion together with potatoes to the meat, cook until the potatoes become soft.
- 4
Step 4
Meanwhile, sauté the remaining onion in oil until translucent — do not overcook.
- 5
Step 5
When the potatoes are cooked, add the sauerkraut to the pot (if it's too sour, rinse it with hot water).
- 6
Step 6
When the cabbage becomes soft, add the onion dressing.
- 7
Step 7
Then bring the beans together with the liquid to a boil, then reduce the heat.
- 8
Step 8
Add the cooked meat, cut into convenient pieces.
- 9
Step 9
Simmer over low heat for about 10 minutes.
- 10
Step 10
Add finely chopped herbs, cover with a lid, and turn off the stove. Let it steep. Serve with sour cream.