Shchi with Pickled Cucumbers and Canned Peas

Prepare all necessary ingredients for the broth.

Cover the beef with cold water in a pot and let it stand for 20-30 minutes at room temperature. Then drain the water and rinse the meat.

Add parsley, peppercorns, and a bay leaf to the pot with the beef.

Peel the celery root, onions, carrots, and garlic. Cut the onions and garlic into pieces. Place all prepared vegetables for the broth into the pot with the beef.

Pour in cold water and place over medium heat. Bring to a boil, then reduce the heat to minimum. Cover with a lid and simmer for 2 hours, regularly skimming off any foam and ensuring it does not boil vigorously.

Strain the broth into another pot, season with salt to taste, and bring it to a boil.

Prepare all necessary ingredients for the shchi.

Peel the potatoes and cut them into sticks or julienne. Add them to the boiling beef broth. Reduce the heat to minimum and cook for 10 minutes.

Peel and finely chop the onion. Heat vegetable oil in a frying pan and add the onion.

Peel the carrot, grate it on a fine grater, and add it to the pan with the onion.

Sauté over medium heat for 5 minutes, stirring. Then add the sautéed onion and carrot to the pot with potatoes.

Shred the cabbage thinly. Add it to the pot and cook for 5 minutes.

Cut the tomato into arbitrary pieces, place it in a blender bowl, and blend until smooth.

Add the resulting tomato puree to the pot, stir, and cook for 5 minutes.

Cut the pickled cucumber into thin strips, add to the pot, and cook for 10 minutes.

Add canned peas to the soup, stir.

Add a bay leaf, season with salt and pepper, and cook for 7 minutes.

Remove from heat and let it rest for 10 minutes.

Shchi with pickled cucumbers and canned peas are ready to serve. Enjoy your meal!