1. Prepare the Meat (if using):

   • In a large pot, heat a little oil over medium heat. Add the cubed meat and season with salt and pepper. Brown the meat on all sides, then add 4 cups of water. Bring to a boil, reduce heat, and simmer for about 30 minutes until tender. Remove the meat and set aside, reserving the broth.

2. Sauté Vegetables:

   • In the same pot, add the vegetable oil. Sauté the chopped onion until translucent, about 5 minutes. Add the grated carrots and cook for another 5 minutes, stirring occasionally.

3. Add Broth and Potatoes:

   • Pour in the reserved broth (or fresh broth) and bring to a boil. Add the diced potatoes and simmer for about 10 minutes.

4. Incorporate Cabbage and Meat:

   • Stir in the shredded cabbage and the cooked meat (if using). If you like, add tomato paste for extra flavor. Simmer for another 15-20 minutes, or until the vegetables are tender.

5. Season and Adjust:

   • Stir in minced garlic, and season with salt and pepper. For a tangy finish, add vinegar or lemon juice to taste.

6. Serve:

   • Ladle the hot soup into bowls and garnish with freshly chopped dill. Serve with a slice of rye bread or sour cream on the side, if desired.

Tips:

• Fermented Cabbage: For a tangier flavor, you can use sauerkraut instead of fresh cabbage.
• Vegetarian Version: Omit the meat and use vegetable broth, adding more vegetables like bell peppers or mushrooms for extra flavor.
• Storage: Shchi can be stored in the refrigerator for up to 3 days and often tastes better the next day as the flavors meld.