The Russian cabbage soup, with potatoes, carrot and onion, served with soured cream and dill. Serves 4.
½ small cabbage500g
1piece
1piece
300g
2tbsp
1tbsp
1,500ml
1tsp
1pinch
10g
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | ½ small cabbage | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1,500ml | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 10g | — | — | |
| 11 | | 4tbsp | — | — |
Lay the cabbage on the chopping board.
White cabbage · 500 g
Cut out the hard core and shred the leaves finely.
Lay the carrot on the board.
Carrots · 1 pieceLay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Lay the potatoes on the board.
Waxy potatoes · 300 gPour the oil into the large saucepan.
Sunflower oil · 2 tbsp
Add the onion and carrot and fry over a medium heat for about 6 minutes, stirring, until soft.
Add the tomato purée and fry for 1 minute, stirring.
Tomato purée · 1 tbspAdd the cabbage and fry for about 5 minutes, stirring, until it starts to wilt.
Pour in the stock.
Vegetable stock · 1,500 mlBring to the boil, then simmer for about 25 minutes, stirring now and then, until the potatoes and cabbage are tender.
Add the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchLay the dill on the board.
Fresh dill · 10 gTop each bowl with a spoonful of soured cream.
Sour cream · 4 tbsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Lay the cabbage on the chopping board.⏱ 5sResultWhite cabbage |
| 2 | White cabbagestep 1 | | Cut out the hard core and shred the leaves finely.⏱ 3 minResultFinely shredded cabbage |
| 3 | Finely shredded cabbagestep 2 |  | Put it in the large mixing bowl.⏱ 15sResultFinely shredded cabbageused in step 18 |
| 4 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 5 | Carrotsstep 4 |  | Peel the carrot with the peeler.⏱ 30sResultPeeled carrots |
| 6 | Peeled carrotsstep 5 |   | Grate it coarsely into the small bowl.⏱ 45sResultGrated carrots |
| 7 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 8 | White onionstep 7 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 9 | Halved white onionstep 8 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 10 | Chopped onionstep 9 | | Add it to the bowl.⏱ 10sResultOnion and carrotused in step 16 |
| 11 | 300 g | | Lay the potatoes on the board.⏱ 5sResultWaxy potatoes |
| 12 | Waxy potatoesstep 11 | | Peel the potatoes with the peeler.⏱ 1 min 30sResultPeeled potatoes |
| 13 | Peeled potatoesstep 12 | | Cut them into 2 cm cubes.⏱ 2 minResultDiced Potatoes |
| 14 | Diced Potatoesstep 13 |  | Put them in the mixing bowl.⏱ 10sResultDiced Potatoesused in step 20 |
| 15 | 2 tbsp | | Pour the oil into the large saucepan.⏱ 10sResultSunflower oil |
| 16 | Onion and carrotstep 10 | | Add the onion and carrot and fry over a medium heat for about 6 minutes, stirring, until soft.⏱ 6 minResultSoft onion and carrot |
| 17 | 1 tbsp | | Add the tomato purée and fry for 1 minute, stirring.⏱ 1 minResultVegetables with tomato |
| 18 | Finely shredded cabbagestep 3 | | Add the cabbage and fry for about 5 minutes, stirring, until it starts to wilt.⏱ 5 minResultSoftened cabbage base |
| 19 | 1,500 ml | | Pour in the stock.⏱ 15sResultCabbage broth |
| 20 | Diced Potatoesstep 14 | | Add the potatoes.⏱ 10sResultCabbage broth with potatoes |
| 21 | — | | Bring to the boil, then simmer for about 25 minutes, stirring now and then, until the potatoes and cabbage are tender.⏱ 25 minResultShchi base |
| 22 | 1 tsp | | Add the salt.⏱ 5sResultSalted shchi |
| 23 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned shchiused in step 27 |
| 24 | 10 g | | Lay the dill on the board.⏱ 5sResultFresh dill |
| 25 | Fresh dillstep 24 | | Chop it finely.⏱ 30sResultChopped dill |
| 26 | Chopped dillstep 25 |  | Put it in the small serving bowl.⏱ 10sResultChopped dillused in step 29 |
| 27 | Seasoned shchistep 23 |  | Ladle into 4 warm bowls.⏱ 1 minResultShchi to serve |
| 28 | 4 tbsp | | Top each bowl with a spoonful of soured cream.⏱ 20sResultShchi with soured cream |
| Total Time | 47 min | ||
| Nutrient | Per serving |
|---|---|
| 254kcal | |
| 6g | |
| 10g | |
| 3g | |
| 37g | |
| 10g | |
| 6g | |
| 3,627mg |
The Russian cabbage soup, with potatoes, carrot and onion, served with soured cream and dill. Serves 4.
What you’ll doYou will soften onion and carrot with tomato purée, fry shredded cabbage, then simmer it with potatoes in stock and finish with soured cream and dill.
