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Shchi is a traditional first course of Russian, Ukrainian and Belarusian cuisine. It tastes like borscht, but shchi is less rich and rich, more liquid. The basis of this first course is meat broth - beef, pork, lamb or chicken. An indispensable component of classic Russian shchi is cabbage. It can be either fresh or pickled. The latter gives shchi its characteristic sourness.

Step 1

Cut the chicken fillet into strips, place in a saucepan, cover with water and cook for 20-30 minutes. Periodically remove the foam that forms.

Step 2

While the broth is cooking, prepare the vegetables. Cut the potatoes into cubes.

Step 3

Cut the onion into half rings.

Step 4

Grate the carrots on a coarse grater.

Step 5

Fry the onions and carrots in a frying pan heated with vegetable oil.

Step 6

Add potatoes, peppercorns, chili pepper, salt to taste, sauerkraut and sautéed vegetables to the broth. Stir.

Step 7

Bring the cabbage soup to a boil, reduce heat and simmer for 30 minutes.