Tuesday, 8 December 2015

Щи: Russian Cabbage Soup with a Cookeo

With the return of cold weather, one of the recipes I've been making the most with my Cookeo Connect is that staple of Russian cuisine, щи ("shchi"). Making it with the Cookeo cuts nearly an hour off of the cooking time, for a result that I think should rival any Russian babushka's (not that I'd put money on that!)


  • 1/2 a head of cabbage
  • ~600g of pork on the bone (I buy the meat marked "à mijoter" in our French supermarket)
  • 3-4 carrots
  • 1-2 potatoes
  • 1 onion
  • Herbs & spices: plenty of room for improvisation here but the basic approach would be a bay leaf or two, basil, oregano, and black pepper
  • Sour cream


Cook meat in ingredient mode on the cookeo, choosing meat on the bone and entering the weight, but adding way more water than indicated in order to have broth for the soup. I skip the frying phase by hitting the exit button to go straight into pressure cooking mode*, which with the preheating time will take about 15-20 minutes in all. While that's going, peel and chop up the onion and carrots and fry them in a frying pan. Chop up the cabbage and potatoes.

(*Alternatively, one could use the frying phase to fry the onions and carrots, remove them, and then put the meat in as above, but this would require more overall prep time since you'd have to have the onions and carrots ready beforehand. But, that would be the way to do it if you didn't want to dirty a skillet and do everything with the Cookeo alone.)

Remove the meat from the broth and put in the cabbage, fried onions and carrots, and herbs and spices. Cook them in manual mode for about 6 minutes, while they are cooking, remove fat and bone from meat and chop the latter into small bite-sized pieces. When the Cookeo has finished cooking the vegetables, return the meat pieces into the soup.

Serve with a spoonful of sour cream. Enjoy!

Posted by jon at 6:55 PM in Food 
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