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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 fish broth from sprats in tomato sauce.

Step 1

Grate the carrots on a coarse grater.

Step 2

Chop the onion.

Step 3

Shred the cabbage.

Step 4

Cut the potatoes into cubes.

Step 5

Fry the onion and carrot in a frying pan heated with vegetable oil.

Step 6

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

Step 7

Place cabbage, sprat, sautéed cabbage and semolina in a saucepan. Add salt and pepper to taste. Stir and bring to a boil. Then reduce heat and cook the cabbage soup for 15-20 minutes.

Step 8

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