Shchi - Russian Cabbage Soup

Recipe by Joseph Johnson
READY IN: 2hrs
SERVES: 6-8
YIELD: 8 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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