Shchi with Fresh Cabbage

1. 1 Pork neckpaquete 700 g ≈ $5.77 120 g
2. 2 White cabbage≈ $1.60 por kg 150 g
3. 3 Potatoes≈ $2.15 por kg 100 g
4. 4 Carrots≈ $1.50 por kg 40 g
5. 5 Onions≈ $1.60 por kg 40 g
6. 6 Tomatoes≈ $4.67 por kg 60 g
7. 7 Sunflower oil 8 ml
8. 8 Sour cream 15%paquete 300 g ≈ $1.60 30 g
9. 9 Bay leaves al gusto
10. 10 Salt 2 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Rinse the pork¹ and cut into 4–5 cm pieces; in a 3–4 L pot, pour 500 ml water, set on high heat and bring to a boil, skimming off foam.

2. Add vegetables: dice potatoes³ 2 cm, shred cabbage into 1–2 cm ribbons, then add both to the soup after boiling the pork¹ and simmer over medium heat for 15 minutes until the potatoes are soft.

3. Fry the aromatics: dice onion⁵, grate carrot⁴ on a coarse grater, and dice the tomato⁶; fry the onion, carrot and tomato in a skillet over medium heat until the onion is golden, about 4 minutes.

4. Combine and finish: transfer the fried vegetables to the pot with the soup, stir gently, season with salt to taste, and simmer over medium heat for another 5 minutes for flavors to meld.

5. Readiness and serving: remove from heat and serve hot with sour⁸ cream.

6. Substitutes and storage: cook ahead if desired and store in the refrigerator for up to 2 days; you can use pork¹ from another cut, but the flavor will be closest to the original if you keep pork and tomatoes⁶ in the recipe.

En resumen

• En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.