Cabbage Soup (Shchi)

Vegetarian · Russian classic.

Ingredients

• 3 tbs Unsalted Butter
• 1 large Onion
• 1 medium Cabbage
• 1 Carrots
• 1 Celery
• 1 Bay Leaf
• 8 cups Vegetable Stock
• 2 large Potatoes
• 2 large Tomatoes
• Garnish Sour Cream
• Garnish Dill

Method

1. Heat the pan — Add the butter to a large Dutch oven or other heavy-duty pot over medium heat.
2. Add ingredients — When the butter has melted, add the onion and sauté until translucent.
3. Stir — Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
4. Bring to a boil — Add the bay leaf and vegetable stock and bring to a boil over high heat.
5. Simmer — Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
6. Bring to a boil — Add the potatoes and bring it back to a boil over high heat.
7. Simmer — Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
8. Bring to a boil — Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat.
9. Simmer — Reduce the heat to low and simmer, uncovered, for 5 minutes.
10. Season — Season to taste with salt and pepper. emove and discard the bay leaf from the pot.
11. Serve — Serve topped with fresh sour cream and fresh dill.

More Russia recipes

• Beef stroganoff
• Blini Pancakes
• Fish Soup (Ukha)
• Lamb Pilaf (Plov)
• Potato Salad (Olivier Salad)
• Strawberries Romanoff