An ancient Russian soup, shchi is made by slowly cooking fresh or fermented cabbage in a meat broth. A staple of Russian village tables for centuries, this soup is served with sour cream.
Simmer the beef in water over medium heat, skimming off the foam, with the lid on for 40 minutes.
Sauté the onion and carrot in oil over medium heat for 8 minutes, then add the tomato.
Add the sautéed vegetables, potato, cabbage, and bay leaf to the beef broth. Cook over medium heat for 20 minutes, until the vegetables are tender, then adjust the salt.
Serve hot with sour cream.
Store in a covered container in the refrigerator for 4 days; the flavor deepens the next day. Freeze for up to 2 months. Allergen: Based on the ingredient list, this dish contains milk and dairy products. Check packaged product labels for other allergens.
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