Cabbage Soup (Shchi)
A Russian dinner. Ready in about 58 minutes. Difficulty: medium.
- 23 minPrep (about)
- 35 minCook (about)
- 58 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 2 ½ tbsp unsalted butter
- 1 onion
- 1 cabbage
- 1 carrot
- 1 celery
- 6 cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 2 potatoes
- 2 tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
- Garnish sour cream
- Garnish dill Shopping tip: Fresh dill.
Spices & seasonings (1): bay leaf
- 1 bay leaf
How to make it
Steps in our own plain words.
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Add the butter to a large big heavy pot or other heavy-duty pot on medium heat.
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Wait until the butter has melted.
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Add the onion.
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Cook until see-through.
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Add the cabbage, carrot, and celery.
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Cook until the vegetables begin to soften, about 3 minutes.
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Stir often.
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Add the bay leaf and vegetable stock.
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Bring to a boil over high heat.
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Turn the heat down to low.
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Simmer, covered, till the vegetables are crisp-tender, around 15 minutes.
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Add the potatoes.
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Bring it back to boil over high heat.
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Turn the heat down to low.
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Simmer, covered, till the potatoes are tender, about 10 minutes.
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Add the tomatoes.
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Bring your soup back to a boil on high heat.
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Turn the heat down to low.
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Simmer, uncovered, for 5 minutes.
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Season to taste with salt and pepper.
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Emove plus discard the bay leaf from the pot.
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Dish up topped using fresh sour cream and fresh dill.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.