Name: Zesty Russian Cabbage Soup: Authentic Shchi Recipe
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 16
Cuisine: US
Ingredients: 2.5 pounds chuck steak, cut into cubes; 4 (32 fluid ounce) containers vegetable stock; 4 (16 ounce) cans beer (lager or ale); 0.5 cup olive oil; 1 tablespoon ground paprika; 1.5 teaspoons ground white pepper; 1 medium head cabbage, chopped; 2 large onions, chopped; 2 medium carrots, chopped; 0.5 medium head garlic, peeled and minced; 1 cup basmati rice; 0.66 cup wild rice; 3 (15 ounce) cans tomato puree; 1 (15 ounce) can diced tomatoes; 0.33 cup white sugar; Salt and freshly ground black pepper to taste

A hearty and flavorful soup inspired by the classic comfort of cabbage rolls. This recipe captures the essence of that traditional dish in a simpler, more approachable format, perfect for a cozy weeknight meal.

Follow The Directions

01

Step

Cut the chuck steak into roughly 1-inch cubes. (5 minutes)

02

Step

In a large Dutch oven or heavy-bottomed pot, combine the vegetable stock and beer. Bring to a boil over high heat. Add the cubed chuck steak and return to a boil, skimming off any foam that rises to the surface. Add the olive oil, paprika, and white pepper. (15 minutes)

03

Step

Reduce heat to low, cover, and simmer gently until the meat is very tender, about 1.5 to 2 hours. (120 minutes)

04

Step

Add the chopped cabbage, onions, carrots, and minced garlic to the pot. Stir in the basmati and wild rice. Simmer for 30 minutes, or until the rice is tender. (30 minutes)

05

Step

Stir in the tomato puree, diced tomatoes, and sugar. Simmer for another 30 minutes, allowing the flavors to meld together. (30 minutes)

06

Step

Season with salt and freshly ground black pepper to taste. Serve hot, garnished with a dollop of sour cream or fresh herbs, if desired.

For a richer flavor, try browning the chuck steak in the olive oil before adding it to the stock and beer mixture.
Adjust the amount of sugar to your preference, depending on the acidity of the tomatoes.
Feel free to add other vegetables, such as potatoes or bell peppers, to the soup.
This soup tastes even better the next day, as the flavors have more time to develop.

Agustina Pagac

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