Shchi

INGREDIENTS

• 1 pound beef chuck or stewing beef, cut into small cubes
• 1 onion, finely chopped
• 2 carrots, peeled and grated
• 1 celery stalk, finely chopped
• 1 small head of cabbage, shredded
• 2-3 medium potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 8 cups beef or vegetable broth
• 2 tbsp vegetable oil
• 2 bay leaves
• Salt and pepper, to taste
• Sour cream and chopped fresh dill, for serving (optional)

RECIPE

1. Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add the shredded cabbage to the pot and stir to combine. Cook for another 5-7 minutes, or until the cabbage has wilted and softened.
4. Pour in the diced tomatoes and broth and bring the soup to a boil. Reduce the heat to low, add the bay leaves, and simmer the soup for 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
5. Add the cubed potatoes to the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with a dollop of sour cream and chopped fresh dill, if desired.