Shchi
Servings: 6
Calories: 112kcal
Ingredients
- 470 grams Beef
- 1½ Liters Water
Vegetables
- 500 grams White Cabbage
- 400 grams Potatoes
- 1 Carrot
- 7 Garlic cloves
- 20 grams Celery
Flavour Enhancers
- 1 tsp Black Pepper
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Butter
- 40 grams Dill
- 1 Beef Stock Cube
- 3 Bay leaves
Instructions
- Peel and slice onions and garlic. Dice celery, wash and peel the carrot, and slice the cabbage after discarding the outer layer.
- In a pot, heat butter and cooking oil. Sauté onions for 5-7 minutes, then add garlic and celery. Sauté for 3-4 minutes.
- Add sliced cabbage and carrot, cooking for 8-10 minutes until slightly softened.
- Stir in bay leaves, black pepper, apple cider vinegar, beef stock cube, salt, and water. Cube the beef and add it to the pot. Add potatoes and simmer on medium-low heat for 90 minutes.
- Wash fresh dill and set aside. Add the Dill in the last five minutes of cook time. Serve with bread.
Nutrition
Calories: 112kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 0.03mg | Sodium: 697mg | Potassium: 493mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1812IU | Vitamin C: 46mg | Calcium: 80mg | Iron: 1mg