Tschi Russian Cabbage Soup Recipes

Steps:

• 1. In a large soup pot or Dutch oven, bring water to a boil and add meat. Over low heat, let the meat simmer, covered, for 1-1/2 hours.
• 2. Raise heat and add potatoes and cabbage. When water boils again, reduce heat to low and cover.
• 3. Heat 2 Tbsp. oil in a medium skillet and add the grated carrots and chopped onions. Cook over medium heat for 10 minutes, stirring occasionally. Add the tomato paste and cook for another 5 minutes, stirring occasionally.
• 4. Add the contents of the skillet to the soup pot. Add salt, pepper, and garlic. Let simmer for another 15 minutes.
• 5. Serve hot with a dollop of sour cream.
• 6. NOTE: If you don't have any meat, you may use canned beef broth (half water/half broth), or one can of stewed beef. Put the vegetables together with the broth or canned meat and cook for 40 minutes.

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.

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.