Fresh cabbage shchi

• 500 g (1 lb) brisket of beef
• 750 g (1½

Make a meat stock of the beef and strain. Remove the outer leaves from the head of the cabbage, cut out the stump without damaging the head and soak it whole in lightly salted water for 30 minutes. Then scald with boiling water and cut into pieces 2 cm (1 in) thick. Put the cabbage, chopped onions, the tomato (cut into quarters) and the other vegetables, finely sliced, into the meat stock; add