Schi: Beefy Russian Cabbage Soup – Shchi
If you want to add more gluten free recipes to your collection, Schi: Beefy Russian Cabbage Soup – Shchi might be a recipe you should try. For $2.02 per serving, you get a soup that serves 6. One serving contains 428 calories, 27g of protein, and 5g of fat. This recipe from The Culinary Life has 77 fans. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. A few people really liked this Eastern European dish. If you have sour cream, garlic powder, celery stalks, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. Try Shchi - Russian Cabbage Soup, Shchi - Russian Cabbage Soup, and Shchi (Russian Cabbage Soup) for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
2 bay leaves
2 beef shanks
2 teaspoons freshly ground black pepper
1/2 head cabbage, shredded
2 8-ounce cans tomato sauce
1 15-ounce can crushed or diced tomatoes
5 carrots, peeled and cut into 1/2-inch half-rounds
2 celery stalks, chopped
2 teaspoons fresh thyme leaves
1 tablespoon garlic powder
1 teaspoon garlic powder
1 cup dry lentils
1 teaspoon paprika
Pepper
6 medium potatoes, quartered
2 teaspoons salt
Salt
Sour cream for topping
4 small turnips, peeled and chopped
8 cups water
Equipment:
oven
dutch oven
bowl
Cooking instruction summary:
Preheat over to 400F (204C).Season shanks with salt, pepper and garlic powder, then roast for 25 minutes in hot oven. Remove shanks from oven and allow to cool. Remove meat and chop coarsely, reserving bones.To a large Dutch oven add meat, bones, water, celery, onions, turnips, carrots, lentils, bay leaves, tomato sauce, tomatoes, paprika, thyme, salt, pepper, and garlic powder. Bring to a boil over medium heat. Lower heat to low and simmer gently, uncovered, for 3 hours.Stir in cabbage and cook for another 30 minutes. Add potatoes, cover, and cook for another 20 minutes, stirring occasionally to prevent burning.Serve is large bowls with a dollop of sour cream, alongside a hunk of crusty bread.
Step by step:
1. Preheat over to 400F (204C).Season shanks with salt, pepper and garlic powder, then roast for 25 minutes in hot oven.
2. Remove shanks from oven and allow to cool.
3. Remove meat and chop coarsely, reserving bones.To a large Dutch oven add meat, bones, water, celery, onions, turnips, carrots, lentils, bay leaves, tomato sauce, tomatoes, paprika, thyme, salt, pepper, and garlic powder. Bring to a boil over medium heat. Lower heat to low and simmer gently, uncovered, for 3 hours.Stir in cabbage and cook for another 30 minutes.
4. Add potatoes, cover, and cook for another 20 minutes, stirring occasionally to prevent burning.
5. Serve is large bowls with a dollop of sour cream, alongside a hunk of crusty bread.
Nutrition Information:
covered percent of daily need
