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:

Quickview
427 Calories
26g Protein
5g Total Fat
73g Carbs
100% Health Score
Limit These
Calories
427
21%

Fat
5g
8%

  Saturated Fat
2g
13%

Carbohydrates
73g
25%

  Sugar
16g
19%

Cholesterol
19mg
7%

Sodium
1611mg
70%

Get Enough Of These
Protein
26g
53%

Vitamin A
11673IU
233%

Vitamin C
173mg
210%

Manganese
2mg
119%

Fiber
23g
95%

Vitamin B6
1mg
74%

Copper
1mg
74%

Folate
295µg
74%

Vitamin K
77µg
74%

Iron
13mg
73%

Potassium
2364mg
68%

Phosphorus
429mg
43%

Vitamin B3
8mg
41%

Magnesium
156mg
39%

Vitamin B1
0.58mg
39%

Zinc
5mg
38%

Vitamin B2
0.48mg
28%

Vitamin E
3mg
26%

Vitamin B5
2mg
26%

Calcium
219mg
22%

Vitamin B12
1µg
19%

Selenium
11µg
16%

covered percent of daily need
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