Shchi - Russian Cabbage Soup
photo by Kristine at Food.com
- Ready In:
- 2hrs
- Ingredients:
- 16
- Yields:
-
8 bowls
- Serves:
- 6-8
ingredients
- 8 cups beef stock (Vegetable Stock or Water for vegetarian)
- 1 1⁄2 lbs green cabbage
- 4 garlic cloves
- 3 medium potatoes
- 2 medium onions
- 2 medium tomatoes
- 2 small radishes
- 1 leek (bottom half only)
- 1 large carrot
- 3 bay leaves
- 2 tablespoons butter
- 1 teaspoon black peppercorns
- 1 teaspoon caraway seed
- 2 tablespoons sour cream (or Smetana, per bowl)
- 1 teaspoon dill (per bowl)
- 1 teaspoon parsley (per bowl)
directions
- Core and shred the green cabbage.
- Peel and chop the garlic.
- Peel and chop the potatoes into large chunks.
- Peel and chop the onions.
- Wash and chop the tomatoes.
- Peel and dice the radishes.
- Wash and slice the leek into thin circles.
- Peel and grate the carrot.
- Melt the butter in a large pot or pan.
- Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
- Add beef stock (vegetable stock or water) and bring to a boil.
- Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
- Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
- Remove and discard bay leaves.
- Finely chop dill and/or parsley.
- Ladle into bowls.
- Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
- Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
- Pumpernickel or rye bread and butter make a great side.
- Refrigerate any leftovers.
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RECIPE SUBMITTED BY
Joseph Johnson
Livingston, Texas
I enjoy trying new things. I learned most of my cooking skills as a young boy watching my Oma (grandmother in German) cook for hours everyday. She always employed many old German recipes, as well as American recipes with a German twist. I know I'll never be a great chef, but I'll always be able to provide great food to those who want it :)