Fresh cabbage soup or shchi is one of the national dishes of Russia. When the soup is made with sauerkraut, it is known as sour shchi or kislye shchi, and when it is made with sorrel, spinach, and other greens, it's known as green shchi or zelyoniye shchi.
As with most dishes, the recipes vary from cook to cook and from region to region. This cabbage soup recipe is meatless and contains no sauerkraut. See below, after the recipe directions, for a link to more traditional Russian soup recipes.
- 1 1/2 ounces (3 tablespoons) butter
- 1 large chopped onion
- 1 large head cabbage cut into shreds
- 1 large peeled and coarsely grated carrot
- 1 chopped celery rib
- 1 bay leaf
- Black peppercorns to taste
- 8 cups water or vegetable stock
- 2 large peeled and coarsely chopped russet potatoes
- 2 large peeled, seeded and chopped tomatoes or 1 (14-ounce) can undrained diced tomatoes
- Salt and pepper to taste
- Fresh dill for garnish
- Sour cream for garnish
- In a large saucepan or Dutch oven, sauté onion in butter until translucent.
- Add shredded cabbage, coarsely grated carrot and chopped celery and sauté about 3 minutes, stirring frequently.
- Add bay leaf, black peppercorns to taste and 8 cups water or vegetable stock. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.
- Add peeled and coarsely chopped potatoes to soup and bring back to the boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
- Add the chopped fresh tomatoes or undrained canned tomatoes and bring back to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Adjust seasonings with salt and pepper to taste.
- Remove bay leaf and peppercorns from the pot. Some cooks leave the peppercorns in. Serve soup in warm bowls with dill and sour cream as garnish. Accompany with rye bread, if desired.
A typical Russian meal starts with zakuski (appetizers), moves on to a hearty bowl of soup, proceeds to an equally hearty main course, and finishes with a not-too-sweet dessert. Soup is, or traditionally used to be, consumed on a daily basis in Russia, explaining the seemingly endless varieties.
Along with shchi, the most popular, and most traditional, soups include rassolnik (kidney-pickle soup), borshch (beet soup), botvinia (fish soup with green vegetables), solyanka (hangover soup), kharcho (Georgian lamb and rice soup), ukha (fish soup), sukhoi gribnoi (mushroom soup), okroshka (cold vegetable soup with meat), and schav (sorrel soup).
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||8 g|