Sauerkraut Shchi with Smoked Tofu

Name: Sauerkraut Shchi with Smoked Tofu
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 carrots (peeled, diced); 1 pound smoked tofu (diced into 1/2-inch cubes); 6 cup vegetable broth; 1 head green cabbage (small, shredded); 3 potatoes (medium, peeled, diced into 1-inch cubes); 1 can crushed tomatoes; 2 cup sauerkraut (rinsed lightly, drained); 2 bay leaves; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup fresh dill (chopped); 1 whole pumpernickel bread (sliced)

A classic Russian cabbage soup, elevated with the tangy depth of sauerkraut and smoky tofu, simmered to perfection for a nourishing and robust meal, accompanied by slices of pumpernickel bread.

Prep: 25 min
Cook: 1 hr 15 min
Total: 1 hr 40 min
Servings: 8
Cuisine: Russian
Difficulty: Medium
Cost: $4.65/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
Low-Fat

Ingredients

2 tablespoon olive oil
1 yellow onion (large, chopped)
3 carrots (peeled, diced)
1 pound smoked tofu (diced into 1/2-inch cubes)
6 cup vegetable broth
1 head green cabbage (small, shredded)
3 potatoes (medium, peeled, diced into 1-inch cubes)
1 can crushed tomatoes
2 cup sauerkraut (rinsed lightly, drained)
2 bay leaves
1.5 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh dill (chopped)
1 whole pumpernickel bread (sliced)

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped yellow onion and diced carrots and cook until softened, about 7-8 minutes.
Add the diced smoked tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Pour in 6 cups of vegetable broth and 1 can of crushed tomatoes. Add the shredded green cabbage, diced potatoes, and 2 bay leaves. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are nearly tender.
Stir in the rinsed and drained sauerkraut, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Continue to simmer for another 25-30 minutes, allowing the flavors to meld and the cabbage and sauerkraut to soften to your desired tenderness.
Remove bay leaves before serving. Ladle the Hearty Sauerkraut Shchi into bowls, garnish with fresh dill. Serve hot with slices of pumpernickel bread.

Notes

For a deeper, more traditional flavor, shchi can be refrigerated overnight and reheated, allowing the flavors to meld further. The soup freezes well, making it excellent for meal prepping.

Nutrition (per serving)

Calories: 495
Protein: 29 g
Carbohydrates: 75.9 g
Fat: 10 g
Fiber: 11.1 g
Sodium: 2428 mg
Saturated Fat: 0.5 g
Sugar: 14.5 g