Shchi Russian Cabbage Soup Food

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.

SCHI (RUSSIAN CABBAGE SOUP)

Steps:

• In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
• Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
• If there appears to be insufficient tomato juice, add about 1 cup water.
• Salt and pepper if desired.
• Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.

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.

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.