Ingredients (Serves 4-6)
– 1 medium head green cabbage, shredded (about 4 cups)
– 1 lb corned beef brisket
– 2 medium potatoes, peeled and diced
– 1 large carrot, sliced
– 1 white sweet onion, diced
– 2-3 garlic cloves, minced
– 1-2 tomatoes, chopped
– 1 bay leaf
– 6-8 cups hearty beef broth
– 2 tbsp avocado oil or butter
– Salt and black pepper, garlic powder to taste
– Fresh dill or parsley, chopped (for garnish)
– Sour cream (for serving, optional)
Instructions
1. In a skillet, heat oil or butter over medium heat. Add onion and carrot, cooking until softened (5-7 minutes). Stir in garlic and tomatoes (or tomato paste) and cook for 2 more minutes.
2. Add potatoes to the broth and simmer for 10 minutes. Add shredded cabbage and sautéed vegetables. Toss in the bay leaf, salt, and pepper. Simmer for 15-20 minutes until cabbage and potatoes are tender.
3. Return shredded meat (if using) to the pot. Taste and adjust seasoning. Remove bay leaf.
4. Ladle into bowls, garnish with fresh dill or parsley, and serve with a dollop of sour cream and rye bread on the side.
Tips
– For a tangy variation, add 1-2 tbsp sauerkraut or a splash of pickle brine near the end.
– Shchi tastes better the next day as flavors meld.
– Adjust broth thickness by adding more water or simmering longer for a denser soup.
