Schi (Russian Cabbage Soup)

This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  head cabbage, cut into small wedges
• 1 (24 ounce) jar sauerkraut, drained and rinsed
• 6  slices bacon, cut into 2-inch pieces
• 1  can  chopped tomatoes (DO NOT drain) or 2 -3  chopped fresh tomatoes (DO NOT drain)
• 1  cup  uncooked barley

Directions

1. In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
2. Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
3. If there appears to be insufficient tomato juice, add about 1 cup water.
4. Salt and pepper if desired.
5. Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.