Sweet Russian Cabbage Soup Food

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.

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.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• 1. 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.
• 2. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• 3. 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.

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.

CABBAGE SOUP RECIPE

Steps:

• Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
• Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
• Add in the potatoes and cabbage and simmer the soup for 10 minutes.
• Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
• Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
• Season to taste with salt. Serve immediately and enjoy!

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.

SWEET & SOUR CABBAGE SOUP

Steps:

• In a 6 quart pot, combine tomatoes, onion, cabbage, canned tomatoes and salt. Cover and cook over medium heat (stirring often) for about 8 minutes or until cabbage is very tender.
• Add beef broth, vinegar, lemon juice, sugar and raisins, and stir well.
• Add tiny pinch of nutmeg and adjust sweetness or tartness to taste by adding a little more lemon juice or brown sugar if needed (add in small increments of about 1/2 tsp. at a time).
• Cover and simmer over medium heat for 15 minutes.
• Season with salt and pepper to taste; garnish with parsley before serving.

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.