Time 2h Yield 8 bowls, 6-8 serving(s) Number Of Ingredients 16 Steps:
Core and shred the green cabbage. Peel and chop the garlic. Peel and chop the potatoes into large chunks. Peel and chop the onions. Wash and chop the tomatoes. Peel and dice the radishes. Wash and slice the leek into thin circles. Peel and grate the carrot. Melt the butter in a large pot or pan. Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened. Add beef stock (vegetable stock or water) and bring to a boil. Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally. Remove and discard bay leaves. Finely chop dill and/or parsley. Ladle into bowls. Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley. Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to “cure” for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold. Pumpernickel or rye bread and butter make a great side. Refrigerate any leftovers.
Time 1h50m Yield 8 Number Of Ingredients 1 Steps:
If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end. Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender. Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes. Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs. Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes. Add the cooked chicken to the soup at the very end, giving it just enough time to heat through. When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.
Time 1h10m Yield 4 Number Of Ingredients 13 Steps:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Time 4h30m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley. Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order. If there appears to be insufficient tomato juice, add about 1 cup water. Salt and pepper if desired. Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.
More about “schi russian cabbage soup recipes”
Time 2h40m Yield 16 Number Of Ingredients 16 Steps:
Cut chuck steak into cubes. Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours. Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.
