Shchi with beef

Shchi with beef

Ingredients

Beef – 360 g

Potatoes – 5 pcs.

Onions – 1 pc.

Tomato paste – 0.75 tbsp.

Vegetable oil – 40 ml

White cabbage – 1 pc. (small)

Garlic – 1 clove

Ground black pepper - to taste

Bay leaf – 1 pc.

• 57 kcal
• 1 hour
• 1 hour

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Step-by-step recipe with photos

Cabbage soup with beef is a beautiful dish for lunch. Nourishing and rich, fragrant and healthy. Everyone will like such cabbage soup, the main thing is to choose beef that is not old, so that the meat is quickly cooked, and the broth has the highest taste properties.

In this recipe I use the freshest young white cabbage, the cabbage soup comes out delicious with it. You can also use 50% sauerkraut and 50% fresh cabbage, so that the cabbage soup comes out with sourness, in other words, as they say, “sour”. So let's get started!

To prepare cabbage soup with beef and fresh cabbage, prepare beef (I have ribs), potatoes, water, salt, onions, carrots, tomato paste, vegetable oil, white cabbage, garlic, ground pepper, bay leaf.

Cut the beef into pieces, one or two per serving, wash the meat, place in a saucepan, add water and place on the stove. After the water boils, skim off the foam and cook the meat until tender over low heat. The younger the meat, the less time it will take to boil it.

Then add potatoes (peeled, diced, or whatever you prefer) and cook the broth until the potatoes are ready - now the potatoes. Salt the broth to taste.

While the potatoes and beef are boiling, chop the cabbage and fry the onion (small cubes), carrots (small grater) and tomato paste in vegetable oil.

Add cabbage to the pan with the cooked beef and potatoes, let the broth boil and boil the cabbage for about 3 minutes for young cabbage and about 5 minutes for old cabbage.

Then transfer the roast into the pan, boil the cabbage soup for another 3 minutes, add the garlic through a press, bay leaf and ground black pepper. Stir the cabbage soup and turn off the stove.

After 10-15 minutes, cabbage soup with beef and fresh cabbage can be served. Very tasty!

Fresh cabbage soup in beef broth

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We suggest including in your lunch menu savory cabbage soup with fresh cabbage, which is cooked in beef broth.

1 hour 30 minutes Serves 6 Easy

This first dish comes out with a rich taste, very appetizing and, naturally, tasty.
We are convinced that your household will appreciate your efforts in preparing homemade soup. As already stated, cabbage soup is prepared using broth made from beef. Meat can be taken on the bones for broth, or you can give preference to the pulp. You can cook the broth for cabbage soup in advance, so as not to waste time on this process later. It all depends on your time. In addition to beef broth, to make the first course you will need the freshest white cabbage, 2-3 medium potato tubers, one carrot, one onion, and one sweet bell pepper. In addition to the pan for cooking cabbage soup with fresh cabbage, prepare a frying pan, because... We will sauté the vegetables in vegetable oil. When all the ingredients and the necessary kitchen utensils are prepared, you can begin to implement the recipe.

Step by step recipe

So, our beef-based broth is ready. Remove the meat from the pan and season the resulting broth with salt to taste. Remove the top spoiled leaves from the white cabbage. Even if there are none, we still delete the first sheets. We cut the cabbage into 4 parts to make it easier to cut off the stalk. On a cutting board, chop the cabbage with a knife or use a special grater. Transfer the cabbage tenderloin to the beef broth.

As soon as he finished with the cabbage, he moved on to chopping the potatoes. We first wash the tubers to remove dirt on the surface, and then clean them later. Cut the potatoes into large cubes. Can also be cut into cubes. Transfer the potatoes into the pan with the cabbage. We look at the ingredients, if necessary, reduce the heat as the broth begins to boil very much.

We peel the carrots, remove the husks from the onions, and remove the seeds from the bell peppers. Grind carrots for cabbage soup with fresh cabbage using a medium-mesh grater.

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• For babies
• For pregnant and lactating women

Ingredients

general information

Total production time

1 h

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat, put it in a saucepan, add cool water and bring to a boil.

Carefully skim off the foam and place the peeled onions and carrots into the pan.
Bring to a boil again, reduce the heat so that the broth simmers slightly, and cook the meat for about 2-3 hours until it becomes soft.
At the end of cooking, add salt to the broth, remove the onion and carrots and discard.

Advice. The readiness of the meat is checked with a fork or knife. If the knife enters the flesh virtually without resistance, the meat is ready.

Remove the meat from the pan, cool, separate from the bones and cut into small pieces.
Strain the meat broth through several layers of gauze and pour into a clean saucepan (you will get about 2 liters of broth).
Wash the potatoes, peel and cut into strips or cubes.
Wash the cabbage, cut out the stalk and finely chop or cut into squares.
Add potatoes to the broth.

Then add shredded cabbage and chopped meat.

Bring to a boil and cook for about 15-20 minutes (potatoes and cabbage should become soft).

Advice. If you use young cabbage, you can add it 5-10 minutes after the potatoes, because... it cooks even faster, unlike winter varieties, which need to be simmered for quite a long time until completely soft.

Peel the onion and chop finely.
Wash the carrots, peel and cut into small cubes.
Heat vegetable oil in a frying pan, add carrots and fry, stirring occasionally, for about 3 minutes.
Add the onion, add a little salt and fry together with the carrots until soft, over low or medium heat, about 5-7 minutes.

Place the fried vegetables in a saucepan with soup.

Add bay leaf, peppercorns, stir and simmer the soup over low heat for about 10 minutes so that all the flavors combine.

Wash and chop the greens.
Wash the tomatoes and chop finely.

Tip 1. It is better to peel the tomatoes. To do this, make a cross-shaped cut on the side of the stalk and immerse the tomatoes in boiling water for 1 minute, then immediately transfer them to ice water. After this, the skin can be simply removed.

Tip 2: Instead of new tomatoes, you can add tomato sauce. The sauce is added at the end of frying the onions and carrots and simmered for 2-3 minutes together with the vegetables.

Add tomatoes to the soup, stir and cook for 1-2 minutes.

Add the greens, stir to taste as needed, add salt and pepper and remove the soup from the heat.

Cover the pan with a lid and let sit for about 15 minutes before serving.

Serve cabbage soup with sour cream.

Bon appetit!

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