Russian cuisine: The best recipes. Iuliia Nelidova

Readiness: To check if the jam is ready, drop a small amount onto a cold plate. If the drop doesn’t spread, the jam is ready.

      Storage: Store the jam in a cool, dark place. Once opened, it’s best to keep it in the refrigerator.

      Jam is a fantastic way to preserve the taste of summer and autumn for the long winter months. It’s perfect for serving with tea and using in baking.

      Section 2: First Courses

      Shchi – Russian Cabbage Soup

      Cabbage soup, or «shchi,» is a traditional Russian dish that combines simplicity with rich flavor. It’s the perfect first course for the cold season, warming you up and filling you with energy. Let’s make some shchi!

      Ingredients:

      Fresh cabbage – 400 g

      Potatoes – 3—4 medium-sized

      Carrot – 1

      Onion – 1

      Tomatoes (or tomato paste) – 2 (or 2 tablespoons of paste)

      Meat (beef or pork) – 300 g (optional)

      Garlic – 2—3 cloves

      Dill or parsley – to taste

      Salt, pepper – to taste

      Bay leaf – 1—2

      Water or broth – 1.5—2 liters

      Vegetable oil – 2 tablespoons

      Directions

      Preparing the Meat (if using): If you choose to add meat, cut it into small pieces. In a heavy-bottomed pot, heat the vegetable oil and sauté the meat until golden brown. This will give the broth a rich flavor.

      Sautéing the Vegetables: Add diced onion and grated carrot to the meat. Sauté over medium heat for 5—7 minutes until the onion becomes translucent.

      Adding the Cabbage: Cut the cabbage into thin strips and add it to the pot. Sauté for another 5 minutes, stirring. This helps the cabbage release its flavor.

      Adding the Potatoes: Peel and dice the potatoes, then add them to the pot.

      Tomato Base: If using fresh tomatoes, chop them and add to the pot. If using tomato paste, add it along with the water. This will give the shchi a vibrant color and flavor.

      Pouring in the Broth: Add water or meat broth (about 1.5—2 liters) to the pot. Bring to a boil, then add the bay leaf, salt, and pepper to taste.