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Shchi in russian
1 serving
Drizzle cabbage, carrots, parsley roots and onions and simmer in a closed saucepan with smoked lard, cut into pieces, and finely chopped onions. Make 1 liter of broth from brisket and pork bones, adding salt, bay leaf, pepper to it. Pour the broth into the stewed vegetables and bring to readiness. Sprinkle with parsley greens before serving.
Drizzle cabbage, carrots, parsley roots and onions and simmer in a closed saucepan with smoked lard, cut into pieces, and finely chopped onions. Make 1 liter of broth from brisket and pork bones, adding salt, bay leaf, pepper to it. Pour the broth into the stewed vegetables and bring to readiness. Sprinkle with parsley greens before serving.
pork belly - 200 g, pork bones - 100 g, white cabbage - 300 g, carrots - 2 pcs., parsley root - 1 pc., leek - 100 g, smoked lard - 30 g, bay leaf - 3 pcs., black pepper to taste, salt to taste, greens to taste
