Shchi vegetarian (Russian cabbage soup vegan)
Cabbage soup shchi is one of the most popular Russian soups. Here I show you a vegan recipe for the Russian white cabbage soup. Not only does it taste incredibly delicious, but it fills you up and is healthy. The cabbage soup is easy and quick to make from common ingredients. It is perfect as a lunch or dinner, especially on cold days. Serve it warm with fresh herbs, cuisine or sour cream and bread.
Servings 8
Ingredients
- 400 g white cabbage
- 250 g zucchini
- 360 g potatoes
- 1 carrot
- 1 bell bell pepper
- 1 onion
- 70 ml tomato juice
- 2 cloves of garlic
- fresh parsley
- 2 dried bay leaves
- salt
- pepper
- vegetable oil (for frying)
- 1,5 l water
Instructions
- Chop onion, grate carrot and bell bell pepper coarsely.
- Fry the onion in a pan in vegetable oil, stirring, for 1 minute.
- Add grated carrot and bell bell pepper to the onion in the pan and stir-fry for about 7 minutes.
- Add tomato juice and stir-fry everything for another 3 minutes.
- Peel potatoes and cut them into cubes. Put them in a saucepan with 1.5 l of water and boil it.
- Cut white cabbage into strips, zucchini into cubes, add both to the potatoes in the saucepan and boil for 10 minutes.
- Add the roasted vegetables from the pan also to the cooking pot and cook everything for another 5 minutes.
- Add finely chopped parsley, mashed garlic and dried bay leaves to the other ingredients in the saucepan, season the white cabbage soup with salt and pepper and cook for another 3 minutes.
- Then let the soup rest for about 15 minutes.
Notes
- You can use other vegetables instead of zucchini or peppers.
- Use spices and herbs according to your taste.
- You can omit tomato juice if you like. It gives the soup a slight acidity and more flavor.
- The vegetarian cabbage soup tastes even better the next day.
- Serve the vegan shchi soup warm with vegan sour cream, fresh herbs and bread.
- Note the detailed tips and tricks for making vegetarian cabbage soup at the top of the post.