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Russian Shchi with Wild Mushrooms

Name: Russian Shchi with Wild Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1 medium, chopped'}; {'ingredient': 'Wild mushrooms', 'amount': '2 cups, sliced'}; {'ingredient': 'Carrots', 'amount': '2 medium, diced'}; {'ingredient': 'Potatoes', 'amount': '2 medium, diced'}; {'ingredient': 'Cabbage', 'amount': '2 cups, shredded'}; {'ingredient': 'Tomato paste', 'amount': '2 tablespoons'}; {'ingredient': 'Vegetable broth', 'amount': '6 cups'}; {'ingredient': 'Bay leaf', 'amount': '1'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh dill', 'amount': '2 tablespoons, chopped'}; {'ingredient': 'Sour cream', 'amount': '1 cup, for serving'}

Warm your soul with a bowl of traditional Russian Shchi, a hearty soup that celebrates the flavors of the earth. This delightful version features wild mushrooms that lend an earthy richness, while tender cabbage, hearty potatoes, and vibrant carrots create a medley of textures and tastes. Topped with a generous dollop of creamy sour cream, each spoonful is a comforting embrace, perfect for chilly evenings. Shchi has been a staple in Russian homes for centuries, often made with whatever vegetables were on hand, symbolizing the resourcefulness of home-cooked meals that nourish both body and spirit. Savor the depths of this beloved dish and feel the warmth of Russian hospitality in every bite.

Servings: 6

Ingredients

Olive oil: 2 tablespoons
Onion: 1 medium, chopped
Wild mushrooms: 2 cups, sliced
Carrots: 2 medium, diced
Potatoes: 2 medium, diced
Cabbage: 2 cups, shredded
Tomato paste: 2 tablespoons
Vegetable broth: 6 cups
Bay leaf: 1
Salt: to taste
Black pepper: to taste
Fresh dill: 2 tablespoons, chopped
Sour cream: 1 cup, for serving

Instructions

In a large pot, heat the olive oil over medium heat until shimmering.
Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
Stir in the wild mushrooms, cooking for 7-10 minutes until they release their moisture and begin to brown.
Add the diced carrots and potatoes to the pot, mixing well to combine all the ingredients.
Incorporate the shredded cabbage and stir everything together until well mixed.
Add the tomato paste, ensuring it is evenly distributed throughout the vegetables.
Pour in the vegetable broth and add the bay leaf. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, or until the vegetables are tender and flavors meld beautifully.
After simmering, remove the bay leaf and stir in the chopped dill. Adjust seasoning if necessary.
Serve hot in bowls, topped with a generous dollop of sour cream for added richness.

Dietary Information

Servings: 6 • Dish Type: Soup • Prep Time: 15 minutes • Cook Time: 40 minutes • Calories: 180 • Fat: 7g • Carbs: 25g • Protein: 4g • Sodium: 300mg • Sugar: 3g