Egg-Free Russian Shchi (Cabbage Soup) with Smoked Sausage

Ingredients

• 1 medium Cabbage
• 3 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 12 oz Smoked Sausage (beef or pork)
• 2 tbsp Tomato Paste
• 8 cups Vegetable Broth
• 2 leaves Bay Leaf
• 2 tbsp Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare the vegetables and sausage: Shred the 1 medium Cabbage into 1/4-inch wide strips. Peel and dice the 3 medium Potatoes into 1/2-inch cubes, the 2 medium Carrots into 1/4-inch cubes, and the 1 medium Onion into 1/4-inch cubes. Slice the 12 oz Smoked Sausage into 1/4-inch thick rounds.
2. 2Sauté the aromatics and sausage: Place a large (at least 6-quart) heavy-bottomed pot over medium heat (approximately 300-325°F / 150-163°C). Add the diced 1 medium Onion and 2 medium Carrots, and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent. Stir in the sliced 12 oz Smoked Sausage and cook for 5 minutes, stirring occasionally, until it is lightly browned.
3. 3Build the soup base: Stir the 2 tbsp Tomato Paste into the pot with the sausage and vegetables, cooking for 1 minute while stirring constantly until it darkens slightly and becomes fragrant. Pour in the 8 cups Vegetable Broth, scraping the bottom of the pot to loosen any browned bits.
4. 4Simmer the soup: Add the shredded 1 medium Cabbage, diced 3 medium Potatoes, and 2 leaves Bay Leaf to the pot. Increase the heat to high (approximately 400-425°F / 204-218°C) and bring the mixture to a rolling boil, then reduce the heat to low (approximately 180-200°F / 82-93°C) to maintain a gentle simmer, covering the pot. Cook for 30-40 minutes, or until the potatoes and cabbage are very tender when pierced with a fork.
5. 5Season and serve: Remove the pot from the heat and stir in the 1 tsp Salt and 0.5 tsp Black Pepper, then add the 2 tbsp Dill and stir to combine. Let the soup rest for 5 minutes before serving to allow the flavors to fully meld.

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