Vegetarian
Russian
Cabbage Soup (Shchi)
Allergens: Celery, Gluten, Milk
The Russian cabbage soup, buttery veg, stock and bay simmered into a clean, warming bowl with centuries of pedigree.
Ingredients
- Stock cubes 8 cup
- Dill
- Cabbage 1 medium
- Carrot 1
- Celery 1
- Onion 1 large
- Potatoes 2 large
- Tomatoes 2 large
- Butter 3 tbsp
- Sour cream
- Bay leaves 1
Method
- Add the butter to a large Dutch oven or other heavy-duty pot over medium heat.
- When the butter has melted, add the onion and sauté until translucent.
- Add the cabbage, carrot, and celery.
- Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- Add the bay leaf and vegetable stock and bring to a boil over high heat.
- Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes and bring it back to a boil over high heat.
- Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat.
- Reduce the heat to low and simmer, uncovered, for 5 minutes.
- Season to taste with salt and pepper. emove and discard the bay leaf from the pot.
- Serve topped with fresh sour cream and fresh dill.