Soups & Stews > Russia > Shchi (Cabbage Soup) >
Shchi
Russian Cabbage Soup
8 C beef or vegetable stock
1-1/2 LBS green cabbage, cored & shredded
4 garlic cloves, minced
3 potatoes, peeled & chopped
2 small onions, peeled & chopped
2 tomatoes, chopped
2 red radishes, peeled & diced
1 leek (bottom half only), washed & sliced into thin circles
1 large carrot, peeled & grated
3 bay leaves
2 TBS butter
1 tsp. black peppercorns
1 tsp. caraway seeds
For each serving bowl:
2 TBS sour cream (or use Smetana)
1 tsp. fresh dill, finely chopped
1 tsp. fresh parsley, finely chopped
Melt butter in a large pot over medium heat. Add garlic, onion, radish, leek and carrot. Sauté on high heat for five to ten minutes, or until vegetables soften. Add beef or vegetable stock; bring to a boil. Add cabbage, potatoes, tomatoes, bay leaves, black peppercorns and caraway seeds. Reduce heat and cover. Simmer for about one hour or until all vegetables are cooked, stirring occasionally. Remove and discard bay leaves. Ladle soup into individual serving bowls. Add a dollop of sour cream (or Smetana) on top and then sprinkle with dill and parsley. Serve. Refrigerate leftovers.
Variation: Boil chunks of beef until cooked; add to soup.
Note: Smetana is a dairy product similar to Crème Fraîche, but is sourer in taste. It will not coddle when cooked with or added to hot dishes.
*Shchi image (C) Whanc (2009). Image released into the public domain by author and copyright holder.
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