Russian Cabbage Soup Food

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• 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.

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
• Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
• Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
• Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
• Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
• Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
• When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper.
• Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

RUSSIAN CABBAGE SOUP (SHCHI)

Steps:

• In a large pot (I use 6 quart Dutch oven), add beef, water, bay leaves and bring to a boil.
• In the meanwhile, begin to wash, peel and cut vegetables.
• Once broth is boiling, start skimming the foam with mesh strainer until clear. Reduce heat to low, add peppercorns, cover and simmer for 30 minutes.
• In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
• Add carrots and saute for 5 minutes, stirring occasionally. Add tomato paste, stir until combined and turn off heat.
• Transfer sauteed veggies to a pot along with cabbage, potatoes, tomato paste, salt and pepper. Cover, bring to a boil and cook on low heat for 15 minutes.
• Turn off heat, remove beef bones on a cutting board and let cool for 5 minutes.
• Discard bay leaves and peppercorns. Add vinegar, dill and stir.
• Remove meat from bones, chop (I usually use fork and a knife) and return to the pot (along with bones, if you wish). Adjust any seasonings to taste, if necessary.
• Serve hot with a dollop of yogurt or sour cream, if you wish. More dill in bowls is great too.
• Refrigerate cabbage soup in a large pot you cooked it in for up to 5 days.
• Reheat by simmering on low in small pot only amount you are planning to consume.
• Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian dish in 30 minutes or less!

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• 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.

RUSSIAN CABBAGE SOUP

Steps:

• In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
• Let stand for 1 hour and simmer covered for 3 hours.
• Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
• Simmer for 15 minutes more.
• Remove from heat, add lemon juice and offer Sour Cream at the table.

RUSSIAN CABBAGE SOUP

Steps:

• Cut chuck steak into cubes.
• Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
• Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

RUSSIAN SOUP

Steps:

• Place sherry and 1/4 cup vegetable broth in saucepan with onions.
• Simmer 5-6 minutes.
• Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
• Cover and simmer for 10 minutes.
• Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
• Bring to a boil; lower heat and simmer for 25-30 minutes.
• Garnish with plain yogurt, if desired.