Fresh Cabbage Soup (Shchi) without Sautéing
A light vegetable soup with chicken: the cabbage and vegetables are finely cut and cooked until soft. There is no sautéing, and a small piece of butter goes in the bowl for a mild, familiar flavor.
- Time
- 45 min
- Serving
- 129 kcal
- Ingredients
- ≈ $0.64
- Protein
- 12 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 40 g
- 2 White cabbagepack 1.2 kg ≈ $2.40 50 g
- 3 Potatoes≈ $2.19 per kg 50 g
- 4 Carrots≈ $1.50 per kg 15 g
- 5 Onions≈ $1.60 per kg 10 g
- 6 Butterpack 180 g ≈ $1.58 3 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the chicken1 fillet with 300 ml of cold water, bring to a boil, skim off the foam, and simmer over low heat for 15 minutes, until the meat is white2 inside with no pink juices.
While the meat cooks, finely shred the cabbage, cut the potato3 into 1 cm cubes, coarsely grate the carrot4, and chop the onion5 very finely.
Remove the fillet from the broth and set aside. Add the potato3 and carrot4 to the broth and cook for 10 minutes.
Add the cabbage and onion5, and add salt. Cook for another 10–12 minutes, until the cabbage is soft and no longer crunchy.
Finely chop or shred the fillet, return it to the soup, and heat through for 2 minutes.
Remove from the heat and add the butter6. Let cool until warm. For a one-year-old, mash some of the potato3 with a fork right in the bowl.
Tips
- Why it works
- Cook the meat separately and take it out, because the fillet dries out over the 30 minutes the vegetables cook. Chopped small and added at the end, it stays juicy and easy to chew.
- Substitutions
- Swap the chicken fillet for turkey fillet, 40 g, and cook it for 20 minutes. Swap the white cabbage for cauliflower, 50 g, and the soup will be milder and without the cabbage smell.
- Common mistakes
- The cabbage stays tough if it is shredded coarsely or cooked for less than 10 minutes. Check with your fingers: a piece should squash with no effort.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat on the stove until hot, then cool, and the cabbage flavor gets stronger on the second day.
- Serve with
- Serve at lunch with a spoonful of sour cream, if your pediatrician has allowed it, or with a piece of soft bread without the crust.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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