← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 Onion, finely chopped
• 1 large carrot, grated
• 3 cloves Garlic, finely chopped
• 2 tbsp Tomato purée (paste)
• 2 l vegetable stock or water
• 550 g Potato, cut into cubes
• 2 Bay leaves
• 700 g white cabbage (about half a head), shredded
• 250 g Sauerkraut, drained (optional)
• 1 tsp Sugar
• 1 handful Dill, chopped
• 1 handful Parsley, chopped
• sour cream, to serve (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onion and carrot for 6–8 min, until soft.
2. Stir in the garlic and tomato paste for 1 minute.
3. Pour in the stock, add the potatoes and bay leaves and bring to a boil. Simmer for 10 min.
4. Add the cabbage, and the sauerkraut if using, and simmer for 20–25 min, until the cabbage is silky and tender.
5. Season with the sugar, salt and plenty of pepper. Stir in the herbs, turn off the heat and let it rest for 10 min before serving.

Tips

• Sauerkraut gives shchi its classic sour edge; without it, add a spoon of vinegar or lemon at the end.
• Serve with rye bread and a spoon of sour cream (not vegan). Like most cabbage soups, it's even better the next day. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Grantourismo Lavender & Macarons The Splendid Table