(The Nosher via JTA) — Shchi, or Russian cabbage soup, is among the more well-known soups in Russia. It is usually made with white or green cabbage, but some versions are made with other green leafy vegetables, especially spinach, sorrel or nettles.
Shchi is usually served with sour cream and some black bread on the side. Unlike borscht, there are no beets in this soup.
(This recipe was excerpted with permission from “Hazana: Jewish Vegetarian Cooking,” by Paola Gavin, published by Quadrille in October.)
Russian Cabbage Soup
Ingredients
- 2 tbs. butter
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 1 lb. green or white cabbage finely shredded
- 1 medium carrot coarsely grated
- 2 medium starchy potatoes peeled and diced
- 4 ripe plum tomatoes peeled, de-seeded and chopped
- 2 bay leaves
- 4 cups vegetable stock or water
- salt and freshly ground black pepper
- 2 tbs. finely chopped dill or parsley
- Sour cream for serving
Instructions
- Heat the butter in a large saucepan and add the onion and garlic. Cook over a moderate heat until the onion is translucent.
- Add the cabbage and carrots, and continue to cook for a few minutes, stirring from time to time so the vegetables cook evenly.
- Add the potatoes, tomatoes, bay leaves and stock; bring to the boil. Season with salt and pepper, then cover and simmer for another 20-25 minutes, adding a little water if the soup seems too thick.
- Serve hot in individual bowls garnished with dill or parsley and a dollop of sour cream. Serves 4.
Notes
Cacio e pepe’s sharp cheese and smack of black pepper are a nice balance to eggy-creamy matzah brei.
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