Shchi - Russian Cabbage Soup
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 13.3331 |
| Energy (kCal) | 449.098 |
| Carbohydrates (g) | 60.9983 |
| Total fats (g) | 20.8214 |
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Cuisine
European >> Eastern European >> Russian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Core and shred the green cabbage. | 2. Peel and chop the garlic. | 3. Peel and chop the potatoes into large chunks. | 4. Peel and chop the onions. | 5. Wash and chop the tomatoes. | 6. Peel and dice the radishes. | 7. Wash and slice the leek into thin circles. | 8. Peel and grate the carrot. | 9. Melt the butter in a large pot or pan. | 10. Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened. | 11. Add beef stock (vegetable stock or water) and bring to a boil. | 12. Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. | 13. Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally. | 14. Remove and discard bay leaves. | 15. Finely chop dill and/or parsley. | 16. Ladle into bowls. | 17. Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley. | 18. Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold. | 19. Pumpernickel or rye bread and butter make a great side. | 20. Refrigerate any leftovers. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| beef stock vegetable | 8 | cups | - | - | - | - | |
| green cabbage | 1 1/2 | 1/2 | - | - | - | - | |
| garlic clove | 4 | - | - | - | - | ||
| potato | 3 | - | - | - | - | ||
| onion | 2 | 88.0 | 20.548000000000002 | 2.42 | 0.22 | ||
| tomato | 2 | 44.28 | 9.5694 | 2.1648 | 0.49200000000000005 | ||
| radish | 2 | 0.64 | 0.136 | 0.0272 | 0.004 | ||
| leek | 1 | 54.29 | 12.5935 | 1.335 | 0.267 | ||
| carrot | 1 | 29.52 | 6.8976 | 0.6696 | 0.1728 | ||
| bay leaf | 3 | - | - | - | - | ||
| butter | 2 | tablespoons | 171.0 | 7.857 | 5.343 | 14.4 | |
| black peppercorn | 1 | teaspoon | - | - | - | - | |
| caraway seed | 1 | teaspoon | 6.992999999999999 | 1.0479 | 0.4152 | 0.3064 | |
| cream | 2 | tablespoons | sour | 47.52 | 1.1112 | 0.5856 | 4.644 |
| dill | 1 | teaspoon | 6.405 | 1.1586 | 0.3356 | 0.3053 | |
| parsley | 1 | teaspoon | 0.45 | 0.0791 | 0.0371 | 0.0099 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.