Cabbage Soup (Shchi)
Ingredients
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Instructions
- 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
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Add the cabbage, carrot, and celery
- Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes
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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
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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
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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
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emove and discard the bay leaf from the pot
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Serve topped with fresh sour cream and fresh dill