Shchi proudly embodies the heart of Russian culinary tradition, simmering cabbage, meat, and root vegetables into a comforting elixir. This age-old recipe combines the Earth's bounty with nourishing broth, achieving a harmonious balance of flavors that resonates with warmth and home.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and grated carrot, sauté until softened, about 5 minutes .
Stir in the shredded cabbage and cubed potato, cooking for another 10 minutes .
Pour in the chicken broth, add the meat, and bring to a .
Reduce heat to low, season with dill, salt, and pepper, and for 60 minutes .
Adjust seasonings as needed and serve hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
