Cabbage Soup - Shchi

Cabbage Soup - Shchi

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Cabbage Soup - Shchi


Preparation: 

Total time: 60-90 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
tomato
tomato
tomato
tomato 1 xxx 1 large ripe tomato
pepper
pepper
pepper
pepper 1 dash
potato
potato
potato
potato 2 xxx medium potatoes
cabbage
cabbage
cabbage
cabbage 250 gm middle leaves of cabbage.
celery
celery
celery
celery 1 stick celery stick
parsley
parsley
parsley
parsley 3 tbsp fresh parsley
leek
leek
leek
leek 1 xxx small leek
onion
onion
onion
onion 1 xxx large onion
salt
salt
salt
salt 2 tbsp
water
water
water
water 8 cup
vegetable oil
vegetable oil
vegetable oil
vegetable oil 2 tbsp
beef bone
beef bone
beef bone
beef bone 1 kg beef soup bones.
bay leaves
bay leaves
bay leaves
bay leaves 2 leaf
black peppercorn
black peppercorn
black peppercorn
black peppercorn 7 xxx 7 black peppercorns.
dill
dill
dill
dill 3 tbsp fresh dill (if available)
clove garlic
clove garlic
clove garlic
clove garlic 1 xxx large clove garlic

* Mouse over to enlarge



Description: 

Stock Combine the soup bones, bay leaves, peppercorns, salt and water in a large stock pot. Bring to the boil, reduce heat and simmer for one hour, uncovered. Skim off any foam or fat if required. If using prepared stock, bring it to the boil and reduce to a gentle simmer. Soup Wash, peel and cut the potatoes into matchsticks. Finely shred the cabbage, discarding any thick leaves. Cut into slices the white part of the leek. Slice the celery stick into pieces. Wash and cut the carrots into sticks. Dice the tomato. Add all of these vegetables to the stock and simmer for 15 minutes. Finely dice the onion. Heat the vegetable oil in a frying pan, add the onion and saute until golden brown, approximately 10-12 minutes. Peel and crush the garlic, then add to the onion, cooking for a further minute. Be sure to stir the onion and garlic regularly as it cooks to prevent sticking and burning. Add the onion and garlic to the soup. Cover and simmer for 30 minutes. Remove the soup from the stove and stand until it reaches room temperature. Place in the fridge overnight. Before heating and serving, skim any fat off the top of the soup. Heat, season and serve garnished with parsley and dill. Serve with a dollop of sour cream.

Notes:  Shchi is perhaps more popular in Russia than the famous sweet tasting and colourful soup known as borsch. Cabbage soup is the heart of Russian food - along with Kasha, it is to Russians what meat and 3 veg is to the average Kiwi. Each cook has their own version of Shchi. This recipe is a combination of two.

Article source: http://www.russianrecipes.co.nz/recipes/soup-russian-cabbage.html;