Shchi
Shchi is a traditional cabbage soup made from fermented or fresh cabbage. While different recipes call for different ingredients, shchi frequently includes potatoes, carrots, onions, and perhaps chicken. Sauerkraut can also be used in place of the cabbage, resulting in sour shchi.
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 large head cabbage, shredded
- 1 large carrot, peeled and coarsely grated
- 1 stalk celery, chopped
- 1 bay leaf
- Black peppercorns, to taste
- 8 cups vegetable stock, or water
- 2 large russet potatoes, peeled and coarsely chopped
- 2 large tomatoes, peeled, seeded, and chopped, or a 14-ounce can diced tomatoes, undrained
- Salt, to taste
- Freshly ground black pepper, to taste
- Sour cream, for garnish
- Fresh dill, for garnish
Instructions
- Gather the ingredients.
- Add the butter to a large saucepan or Dutch oven over medium heat. Add the onion and sauté until translucent.
- Add the shredded cabbage, grated carrot, and chopped celery. Sauté about 3 minutes, stirring frequently.
- Add the bay leaf and black peppercorns. Pour in the water or vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- Add the potatoes to the soup and bring it back to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the chopped fresh tomatoes (or undrained canned tomatoes) and bring the soup back to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Season with salt and pepper to taste.
- Remove the bay leaf and peppercorns from the pot (some cooks leave the peppercorns in).
- Serve bowls of the soup topped with fresh sour cream and fresh dill and enjoy.
