Cabbage Soup (Shchi)
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent. Add the cabbage, carrot, and celery. Sauté until…
- Prep
- 16 min
- Cook
- 38 min
- Total
- 54 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Add the butter to a large
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.
Add the cabbage, carrot, and celery
Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
Add the bay leaf and vegetable
Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
Add the potatoes and bring it
Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
Add the tomatoes (or undrained canned
Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
emove and discard the bay leaf from the pot
emove and discard the bay leaf from the pot.
Serve topped with fresh sour cream
Serve topped with fresh sour cream and fresh dill.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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