Shchi: cabbage and caraway soup

This hearty soup is a staple of Russian cuisine. There are lots of variations depending on region and season: green shchi made with sorrel or nettles; a sour version made with sauerkraut; some with meat. This fast-friendly version is incredibly comforting, simple and needs no adornment apart from a slice of rye bread. However, if you are eating dairy, you could add a dollop of sour cream to your bowl.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, the chop them into 2cm pieces, keeping them separate. Halve the cabbage, remove the core, and finely shred the leaves. Place the sunflower oil in a large casserole or saucepan over a medium-low heat. Add the onions, garlic, leek and carrots and sauté for 15 minutes, until softened and sticky. Stir in the tomato purée, caraway seeds and paprika, then after a minute add the shredded cabbage, chopped potato, vegetable stock and bay leaves. Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour, until the vegetables are tender and the broth is rich. Taste and tweak the seasoning. Leave for 10 minutes before serving. Finely chop the dill, then ladle the soup into bowls and serve scattered with dill, and a slice of rye bread on the side.