Shchi (Russian Cabbage Soup with Beef)

Enriched with lean beef and fresh vegetables, this classic soup maintains a high protein content while keeping calories light by replacing traditional smetana with light sour cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 15 oz lean beef cubes · 592 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• 1 small yellow onion, diced · 32 kcal in the whole recipe
• 1 small carrot, grated · 33 kcal in the whole recipe
• 1 medium tomato, diced · 18 kcal in the whole recipe
• 3 cups white cabbage, finely shredded · 75 kcal in the whole recipe
• 1 small potato, diced · 92 kcal in the whole recipe
• 2.5 tbsp light sour cream (instead of traditional smetana) · 54 kcal in the whole recipe
• Fresh dill, chopped

Method

1. Heat 2 tsp olive oil in a soup pot over medium heat, add 15 oz lean beef cubes, and saute for 5-6 minutes.

   

2. Add 1 diced small yellow onion and 1 grated small carrot to the pot, cooking for 4-5 minutes until vegetables soften.

   

3. Stir in 1 diced medium tomato, then pour in 5 cups of water, add bay leaves, salt, and black pepper; cover and simmer for 35-40 minutes until meat is tender.

   

4. Add 3 cups finely shredded white cabbage and 1 diced small potato, simmering for another 15-20 minutes at 90°C (194°F) until potatoes are soft.

   

5. Remove bay leaves, stir in chopped fresh dill, ladle into four bowls, and serve hot topped with 2.5 tbsp light sour cream (instead of traditional smetana) shared equally.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.