Lovely soup which is one of the favourites in Russian cuisine. It could be made with raw white cabbage or sauerkraut.

1. Prepare the broth:
Put the meat in water and cook over medium heat. When it starts to boil, remove the foam, otherwise, the broth will have to be filtered. Cook for 1.5-2 hours and take the meat out.

2. Chop the onions and garlic (if using), and fry in oil. After about 5 min, add grated carrot and diced tomatoes. Fry the veggies until cooked.

3. Peel and cut in cubes potato, and add them to the boiling broth. If you are using cabbage, cut it and add to the broth with the potato. If you are using sauerkraut, taste it first: if it’s too sour you might want to rinse it in cold water before adding to the broth.

4. Add salt (if you cook with sauerkraut, try the broth first – it might be salty enough already).

5. When potato and cabbage are almost cooked, add fried veggies to the broth.

6. Separate meat from bones, cut it in pieces and add to the broth too.

7. Add bay leaf, spices and let it cook for another 5-10 min.

8. The shchi is ready! They are usually served (and delicious!) with a pinch of fresh herbs and sour cream.

Sit back and enjoy!