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Russian · Soups
Vegetarian Shchi
Aromatic vegetarian cabbage soup with chickpeas and sauerkraut—a hearty and warming first course for lunch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the chickpeas in cold water for 6-8 hours. Then drain and rinse.
2
Pour 2 liters of water into a pot and put the chickpeas on to cook. Simmer for about 30 minutes after boiling.
3
Add cubed potatoes to the pot with the chickpeas. Cook for another 10 minutes.
4
Peel and julienne the carrot. Sauté the spices in vegetable oil, add the carrots, and cook until half-done. Then add them to the soup to simmer for another 5 minutes.
5
Finally, add the sauerkraut to the soup and let it simmer on low heat for 10 minutes. Season with salt and stir.
6
Fresh herbs can be added directly to the pot or reserved for garnish.
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