Russian shchi with cabbage, sauerkraut and chicken

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Cabbage120 g
• Sauerkraut80 g
• Potatoes120 g
• Carrots1
• Onion40 g
• Chicken broth600 ml
• Sour cream25 g
• Dill3 g
• Bay leavesto taste
• Saltto taste

Contains: lactose, celery,

In season: October – March

Method

1. Put the chicken thighs in a pot with the chicken stock and a bay leaf, bring to the boil and simmer over low heat for 20 minutes, until the meat comes away easily from the bone (if any).
2. Meanwhile peel the potatoes, carrot and onion; cut the potatoes into 2 cm cubes, the carrot into thin rounds, the onion into slices and the white cabbage into strips about 1 cm wide. Rinse the sauerkraut in a sieve and squeeze it.
3. Lift out the chicken, let it cool slightly and shred it with two forks, discarding any bones.
4. Add the potatoes, carrot, onion and cabbage to the broth and cook for 15 minutes over medium heat, until the potatoes are almost tender.
5. Add the sauerkraut and the shredded chicken and cook for 10 more minutes over low heat, until the cabbage is soft; remove the bay leaf and season with salt.
6. Chop the dill and serve the soup with a spoonful of sour cream and the dill.