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.
More about “shchi russian cabbage soup recipes”
Time 3h Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours. Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step. Just before serving add the fresh lemon juice.
