Gluten-Free Russian Cabbage Soup (Shchi)

Ingredients

• 1 lb Beef chuck
• 1 medium head Cabbage
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 2 tablespoons Tomato paste
• 6 cups Beef broth
• 1 Bay leaf
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Cut the 1 lb Beef chuck into 1-inch cubes.
2. 2Heat the 1 tablespoon of Olive oil in a large pot or Dutch oven over medium heat, which is 350°F (177°C).
3. 3Add the 1 lb Beef chuck cubes to the pot and brown them on all sides for about 5-7 minutes, turning them occasionally. Once browned, remove the beef from the pot and set it aside on a plate.
4. 4Add the 1 medium Onion, chopped, and the 2 medium Carrots, chopped, to the same pot. Cook, stirring often, until they have softened, about 5 minutes.
5. 5Stir in the 2 tablespoons of Tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
6. 6Return the browned 1 lb Beef chuck to the pot. Pour in the 6 cups of Beef broth and add the 1 Bay leaf. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
7. 7Add the 1 medium head Cabbage, chopped, and the 2 medium Potatoes, diced, to the pot. Stir everything together, cover the pot again, and continue to simmer for another 15-20 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
8. 8Remove and discard the 1 Bay leaf from the pot. Stir in the 1 teaspoon of Salt and the 0.5 teaspoon of Black pepper. Serve the soup hot, garnished with the 2 tablespoons of Fresh parsley.

Related Guides