This one is another stable soup of the Russian cuisine, and like everything else it comes in many varieties. The main component of Shchi is cabbage, however it can be fresh or kislaya (sauerkraut), and the rest of ingredients depend on which type you use.
My family uses meat broth as the base, though I’m sure you could substitute vegetable broth as well. If you’re starting from ready broth, this is actually a really quick and easy recipe as well.
You can follow directions for making meat broth on the Borscht recipe, or start with your own ready broth. We start with about 8 cups of broth, and adjust by adding water as needed.
- 1 Large chopped onion (can be used from preparation of broth)
- 2 large, chopped carrots (can be used from preparation of broth)
- 2 Washed Celery stalk (can be used from preparation of broth)
- 1 large, coarsely, chopped potato
- 0.25 Large head of fresh cabbage, shredded (or substitute equivalent amount of sauerkraut)
- 1 large chopped tomato (substitute 4oz of chopped mushrooms if using sauerkraut)
- 1-2 Bay leaves, 5-6 whole black pepper corns, fresh dill, salt to taste, and any other soup seasoning
- 1 tbs of unsalted butter if making the soup from fresh cabbage
Starting with the broth, bring to a boil and lower the heat. Add the onion, carrots, celery, potatoes, cabbage, and the tomato.
Add all the seasoning except the dill, and adjust the salt to flavor. Allow the soup to cook for 20-30 minutes at a simmer. The cabbage should be soft, and the tomato should almost completely be dissolved. Add the fresh, chopped dill, and the table spoon of butter.
Cook for an additional 5 minutes, or until the butter completely dissolves. I don’t recommend skipping on the butter, it adds quite to the flavor when making the soup with fresh cabbage.
Serve with a table spoon of sour cream and Enjoy!