Traditional Russian Cabbage Soup is meatless and contains no sauerkraut. It is a light but hearty vegetarian soup with fresh cabbage, potatoes and tomatoes.
Fresh cabbage soup, or shchi, is one of Russia’s national dishes, and as with most dishes like this, the recipes vary from cook to cook and from region to region. T
For a richer flavor, use vegetable broth instead of the water, and top the soup with fresh dill and sour cream. Serve with the rye bread for a filling lunch or dinner or offer as the first course of a winter menu.
Table of Contents
Ingredients
3 tablespoons unsalted butter
1 broad onion, chopped
1 giant head cabbage, shredded
1 large carrot, peeled and coarsely grated
1 stalk celery, chopped
1 bay leaf
Black peppercorns, to taste
8 cups vegetable stock, or water
2 lofty russet potatoes, peeled and coarsely chopped
2 gigantic tomatoes, peeled, seeded, and chopped, or a 14-ounce can diced tomatoes, undrained
Salt, to taste
Freshly ground black pepper, to taste
Sour cream, for garnish
Fresh dill, for garnish
Steps to Make It
Gather the ingredients.
unite the butter to a large saucepan or Dutch oven over medium heat. Add the onion and sauté until translucent.
bolt the shredded cabbage, grated carrot, and chopped celery. Sauté about 3 minutes, stirring frequently.
Add the bay leaf and black peppercorns. Pour in the water or vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for the 15 minutes.
Add the potatoes to the soup and bring it back to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
join the chopped fresh tomatoes (or undrained canned tomatoes) and bring the soup
back to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Season with salt and pepper to taste.
Remove the bay leaf and peppercorns from the pot (some cooks leave the peppercorns in).
Serve bowls of the soup topped with fresh sour cream and fresh dill and enjoy.
