Shchi (Siberian Russian Cabbage and Beef Soup)

• 700 g beef on the bone (brisket or flank, plus a marrow bone if you have one)
• 4 litres water (about 3.4 litres left after simmering uncovered)
• 2–3 bay leaves
• 400 g white cabbage, finely shredded (350–500 g — more for a thicker shchi)
• 200 g onion, diced
• 150 g carrot, cut into thin strips
• 100–150 g red capsicum, cut into strips
• 200 g tomatoes, chopped
• about 40 g vegetable oil (30–50 g)
• 5–7 g sugar
• 500 g potatoes, peeled and cut into batons
• 20 g salt
• 3–5 g ground black pepper
• chopped spring onion, to serve
• chopped dill or parsley, to serve
• smetana (sour cream), to serve — about 1 tbsp a bowl

Method

The cook speaks Russian; every step is written here in English. Tap a time to watch that step on YouTube.

1. Rinse the beef and bones. Put the bones in a large pot of cold water so they flavour the broth; add the meat chunks once it boils so they stay juicy. 2:17
2. As soon as it boils, turn the heat to low, add the bay leaves and simmer uncovered about 1 hour, skimming off the foam regularly. 3:00
3. Meanwhile shred the cabbage, dice the onion, and cut the carrot, capsicum and tomatoes. 3:48
4. After about an hour, add the cabbage to the simmering broth and keep skimming as it cooks. 5:08
5. Heat the oil in a frying pan and soften the onion until translucent, then add the carrot, then the capsicum, and finally the tomatoes. Stir in the sugar to soften the tomato's sharpness and set aside. 5:58
6. Peel the potatoes, cut them into batons and add to the pot; cook until almost tender. 7:17
7. Season with salt and pepper, stir in the fried vegetables, turn off the heat and let the shchi stand at least 20 minutes. Serve with herbs and a spoon of smetana — it's even better the next day. 7:42

Tip. Makes about 12 large bowls of about 450 g (the cook doesn't say). Chop the meat off the bone before serving. For fewer carbs use half the potato. Keeps 3–4 days in the fridge; freezes well.

The method is a summary in our words — the video shows every step.