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Shchi is a traditional first course of Russian, Ukrainian and Belarusian cuisine. This dish tastes like borscht, but it is less rich and rich, more liquid. The indispensable components of the classic recipe are cabbage and meat broth. If you are tired of the traditional version of this first course, you can diversify it with canned fish.

Step 1

Cut the carrots into quarters.

Step 2

Chop the onion.

Step 3

Shred the cabbage.

Step 4

Cut the potatoes into cubes.

Step 5

Finely chop the garlic.

Step 6

Mash the canned fish with a fork, after removing the bones.

Step 7

In a frying pan heated with vegetable oil, fry the onion, garlic and carrots, adding salt and coriander.

Step 8

Pour water into a saucepan, add potatoes and bring to a boil.

Step 9

Place the cabbage, canned fish and sautéed mixture into the pan. Add salt and pepper to taste. Stir and bring to a boil. Then reduce the heat and cook the cabbage soup for 15-20 minutes.

Step 10

When ready, cover the cabbage soup with a lid and leave it to brew for 15-20 minutes for a richer taste.