Shchi - Russian Cabbage Soup
2
People talking
This is best served with a dollop of sour cream and side of brown Russian bread, toasted.
- Ready In:
- 3hrs
- Serves:
- Units:
2
People talking
ingredients
- 1 1⁄2 lbs lean rump steak or 1 1/2 lbs chuck roast, cut into 1/2 inch pieces
- 2 cups cooled chopped tomatoes
- 1 large onion, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 3 quarts cold water
- 1 medium head cabbage, shredded
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice
- salt and pepper
directions
- In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours.
- Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step.
- Just before serving add the fresh lemon juice.
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RECIPE MADE WITH LOVE BY
@One Little Deer
Contributor
@One Little Deer
Contributor
"This is best served with a dollop of sour cream and side of brown Russian bread, toasted."
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Pretty good, but kind of bland. Added more vinegar, sugar and some spicesReply
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Reply
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Delightful and hearty soup (almost a stew). Loved the vinegar-lemon juice addition. I halved the recipe; used one can of beef broth, with 1 1/2 cups of water. Perfect with some Pumpernickel bread.Reply
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This is best served with a dollop of sour cream and side of brown Russian bread, toasted.
