Shchi - Russian Cabbage Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 8 cups beef stock (vegetable stock or water for vegetarian)
• 1 1/2 lbs green cabbage
• 4 garlic cloves
• 3 medium potatoes
• 2 medium onions
• 2 medium tomatoes
• 2 small radishes
• 1 leek (bottom half only)
• 1 large carrot
• 3 bay leaves
• 2 tablespoons butter
• 1 teaspoon black peppercorns
• 1 teaspoon caraway seed
• 2 tablespoons sour cream (or smetana, per bowl)
• 1 teaspoon dill (per bowl)
• 1 teaspoon parsley (per bowl)

Recipe

• 1 core and shred the green cabbage.
• 2 peel and chop the garlic.
• 3 peel and chop the potatoes into large chunks.
• 4 peel and chop the onions.
• 5 wash and chop the tomatoes.
• 6 peel and dice the radishes.
• 7 wash and slice the leek into thin circles.
• 8 peel and grate the carrot.
• 9 melt the butter in a large pot or pan.
• 10 add garlic, onion, radish, leek and carrot. saute on high heat approximately 5-10 minutes until vegetables have softened.
• 11 add beef stock (vegetable stock or water) and bring to a boil.
• 12 add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
• 13 reduce heat to low and cover. simmer for approximately one hour or until all vegetables are done, stirring occasionally.
• 14 remove and discard bay leaves.
• 15 finely chop dill and/or parsley.
• 16 ladle into bowls.
• 17 add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
• 18 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.
• 19 pumpernickel or rye bread and butter make a great side.
• 20 refrigerate any leftovers.