Shchi Recipes
SHCHI - RUSSIAN CABBAGE SOUP
Shchi has been a Russian staple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian. This is my version of the recipe :)
Provided by Joseph Johnson
Categories Potato
Time 2h
Yield 8 bowls, 6-8 serving(s)
Number Of Ingredients 16
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
Make and share this Shchi - Russian Cabbage Soup recipe from Food.com.
Provided by One Little Deer
Categories Very Low Carbs
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 164.8, Fat 3, SaturatedFat 1, Cholesterol 48.5, Sodium 74.8, Carbohydrate 13.4, Fiber 3.4, Sugar 9.2, Protein 21.6
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