Cabbage Soup (Shchi)

Add the cabbage, carrots, and celery to the pot. Sauté the vegetables until they begin to soften, stirring frequently.

Ingredients

950 mL of Fresh Cabbage

2 pieces of Root Vegetables (Carrots, Celery Root, Parsley Root)

1 piece of Fresh Celery

240 mL of Vegetable Stock

Equipment

Dutch Oven

Wooden Spoon

Stir in the bay leaf and vegetable stock, then bring the mixture to a boil over high heat. Reduce to low, cover, and simmer until the vegetables are crisp-tender.

Ingredients

5 mL of Root Vegetables (Carrots, Celery Root, Parsley Root)

1.9 L of Vegetable Stock

2 pieces of Bay Leaf

Equipment

Dutch Oven

Add the potatoes to the pot and return to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender.

Ingredients

3 pieces of Potatoes

Equipment

Dutch Oven

Stir in the canned tomatoes and bring the soup back to a boil. Reduce heat to low and simmer uncovered to meld the flavors.

Ingredients

240 mL of Canned Tomatoes

Equipment

Dutch Oven

Season the soup with salt and pepper to taste, remove the bay leaf, and serve topped with a spoonful of sour cream and fresh dill.

Ingredients

240 mL of Fresh Cabbage

240 mL of Fresh Celery

240 mL of Bay Leaf

5 mL of Salt And Pepper

120 mL of Sour Cream

30 mL of Fresh Dill

Equipment

Ladle

Serving Dish