Bring the meat to a boil with 1 1/2 to 2 liters of water. Skim off the foam and continue cooking on low heat for 1 1/2 to 2 hours.
15 to 20 minutes before serving, add the cleaned and cut root vegetables, chopped onions, cabbage cut into portions and peeled potatoes to the clear soup and season with salt.
Immediately before serving, boil the Stschi with the addition of tomato slices and pour into the plates in such a way that 1 piece of cabbage and 2 to 3 potatoes are on each plate. Finally, sprinkle with chopped parsley or dill.
Instead of fresh cabbage, sauerkraut can also be used. In this case, in addition to the above ingredients, 2 to 3 spice grains are added to the clear soup. This variant tastes good with a dollop of sour whipped cream.
Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!
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