Russian · 50 min · serves 4

Shchi (Cabbage Soup)

Kept by The Bhook kitchen

Ingredients

• 400 g white cabbage
• 1 onion
• 2 carrots
• 1 medium potato
• 2 tbsp tomato paste
• 2 tbsp sunflower oil
• 1.2 l water
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill

Method

1. Peel and finely chop the onion and carrots. Cut the cabbage into thin strips. Peel and dice the potato.
2. Heat the sunflower oil in a large pot over medium heat. Add the onion and carrot. Cook, stirring often, until softened and beginning to color, about 5–7 minutes.
3. Stir in the tomato paste and fry for 1 minute. You'll smell a richer, slightly sweet aroma.
4. Add the cabbage and potato. Pour in the water, add the bay leaf, salt, and pepper. Stir well.
5. Bring to a boil, then lower the heat. Simmer uncovered for 30 minutes, or until the cabbage is soft and the potatoes are cooked through.
6. Taste and add more salt if needed. Remove the bay leaf. Stir in most of the chopped dill. The soup should smell fresh and herby.
7. Serve hot, with a sprinkle of remaining dill on top.

This soup depends on slicing the cabbage thinly. Thick chunks stay tough and never blend into the broth.