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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:
4hrs 30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
  • If there appears to be insufficient tomato juice, add about 1 cup water.
  • Salt and pepper if desired.
  • 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.
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RECIPE MADE WITH LOVE BY

@Molly Schneider
Contributor
@Molly Schneider
Contributor
"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."
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  1. cioci
    Started out cooking in a crockpot,8 hours later cabbage still not cooked,better prepared in a stockpot.Added can of tomatoes since fresh tomatoes didn't quite do the trick.Sauerkraut gave soup a tart taste.
    Reply
  2. Molly Schneider
    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.
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