|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 8g||29%|
|Total Sugars 12g|
|Vitamin C 99mg||494%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh cabbage soup, or shchi, is one of Russia's national dishes, and as with most dishes like this, the recipes vary from cook to cook and from region to region. This cabbage soup recipe is meatless and contains no sauerkraut. It's a mild but hearty vegetarian soup with fresh cabbage, potatoes, and tomatoes.
For a richer flavor, use vegetable broth instead of water, and top the soup with fresh dill and sour cream. Serve with rye bread for a filling lunch or dinner or offer as the first course of a winter menu.
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
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.
- 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.
- 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 traditional Russian soups include rassolnik (kidney-pickle soup), borscht (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).