Russian Fresh Cabbage Shchi with Beef and Dill

What you need

• 800 g (1 3/4 lb) bone-in beef chuck
• 2.5 l (10 cups) cold water
• 2 onions, 1 halved for the broth, 1 finely chopped
• 2 bay leaves
• 6 black peppercorns
• 500 g (1 lb) green cabbage, finely shredded
• 2 medium potatoes, peeled and cut into 2 cm (3/4 in) cubes
• 2 carrots, coarsely grated
• 1 stalk celery, finely chopped
• 2 tbsp sunflower oil
• 1 tbsp tomato paste
• 2 tsp salt, plus more to taste
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 120 g (1/2 cup) sour cream, for serving

Method

Restated from the original video

1. 1

   Rinse the beef and put it in a large pot with the cold water. Bring to a gentle simmer over medium heat, skimming off the foam for the first 10 min.

2. 2

   Add the halved onion, bay leaves and peppercorns. Partly cover and simmer gently until the beef is very tender and pulls away from the bone, about 1 1/2 hours.

3. 3

   About 20 min before the beef is done, heat the oil in a frying pan over medium heat. Cook the chopped onion and celery until soft and translucent, 5-7 min.

4. 4

   Add the carrots and cook for 4-5 min, then stir in the tomato paste and cook for 2 min. Set aside.

5. 5

   Lift the beef out of the pot. Strain the broth into a clean pot and discard the onion, bay leaves and peppercorns.

6. 6

   Cut the meat off the bone into bite-size pieces and return it to the broth.

7. 7

   Bring the broth to a boil, add the potatoes and the salt and cook for 8 min.

8. 8

   Add the cabbage and simmer until tender but still with some bite, 5-7 min.

9. 9

   Stir in the cooked carrot mixture and simmer for 3 min more.

10. 10

    Take the pot off the heat, stir in the dill and parsley, cover and let it rest for 10 min.

11. 11

    Taste and add more salt if needed. Ladle into bowls and top each with a spoonful of sour cream.

Imported from povarixa.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.