WebSet the Instant Pot to “sautee” (15 minutes), wait until it is hot. Add the oil (optional) and the ground beef. Cook the beef until no longer pink (5 minutes). Add the …
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Russian Cabbage Soup is a plant-based soup recipe that is filling and loaded with flavor. It's Paleo, Vegan, and Whole30 compliant. Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onions, carrots, and celery and saute until the onion is translucent, about 6–7 minutes.
Cabbage, sauerkraut and potatoes are all ingredients that could be grown in Russia even with the short summer season and then stored throughout the long winter in the cellar. Dry mushrooms were also used in many different ways and I absolutely love them in this soup. They add such an incredible depth and amazing flavor to the soup.
The onion and carrots add more flavor to the soup and the fresh herbs are added at the end for a touch of fresh flavor. I use both sauerkraut and fresh cabbage because it makes a nice combination of flavor and texture. The fresh cabbage dilutes the tart sauerkraut flavor a bit and adds a more mild and has a more tender texture.
Shchi is a delicious soup recipe originated in Russia somewhere in the 9th century when cabbage was first imported from the Byzantine Empire. Distinctive feature of this soup is the prevalence of one main vegetable (in our case it's cabbage) and some level of acidity. You can regulate the latter by playing with sauerkraut and fresh cabbage ratio.