Shchi Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, peeled and sliced
1 Stalk: Celery, cleaned
1: Leek, white part only,
& sliced,
-cleaned and sliced,
1/2: Turnip, peeled & cubed
2 medium: Carrots, scrapped, sliced
, Optional
-1/4 inch thick: ,
3 tbsp: Bacon fat or shortening,
8 cup: Beef bouillon,
1 cup: Tomato paste,
1 Head: Cabbage, green, about
3 tbsp: Dill or parsley, fresh,
-1 1/2: lbs, cored, shredded
-chopped,
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Saute onion, leek, carrots, celery, and turnip in bacon fat in a large
kettle. Add beef bouillon and bring to boil. Stir in cabbage and
tomato paste and reduce heat. Cook slowly, covered, for about 1 hour,
or until vegetables are cooked. Sprinkle with chopped dill or
parsley. Serves 6-8. NOTE: After the soup is cooked, thicken with
flour browned in butter, if desired. Potatoes, peeled and cubed, may
be added about 20 mins before the soup is finished cooking.
NOTES: In Russia soups are basic foods, ranking in importance after
: breads and grains. The most common is made with cabbage and
is
: called shchi, or schee. It is particularly favored because
it
: does not require a meat base. During the summer the soup is
made
: from fresh cabbage and called "lazy"; while during the winter,
: sauerkraut is used, and the name is changed to "sour". All
the
: kinds of shchi are hearty dishes and are rich in vitamins.
The
: ingredients usually include whatever is no hand, Beef,
sausages,
: and smoked pork add further sustenance to some of the cabbage
: soups. Shchi can be served with kasha and garnished with sour
: cream. This is one variation.
From: Dan Klepach
Source from luhu.jp
Saute onion, leek, carrots, celery, and turnip in bacon fat in a large
kettle. Add beef bouillon and bring to boil. Stir in cabbage and
tomato paste and reduce heat. Cook slowly, covered, for about 1 hour,
or until vegetables are cooked. Sprinkle with chopped dill or
parsley. Serves 6-8. NOTE: After the soup is cooked, thicken with
flour browned in butter, if desired. Potatoes, peeled and cubed, may
be added about 20 mins before the soup is finished cooking.
NOTES: In Russia soups are basic foods, ranking in importance after
: breads and grains. The most common is made with cabbage and
is
: called shchi, or schee. It is particularly favored because
it
: does not require a meat base. During the summer the soup is
made
: from fresh cabbage and called "lazy"; while during the winter,
: sauerkraut is used, and the name is changed to "sour". All
the
: kinds of shchi are hearty dishes and are rich in vitamins.
The
: ingredients usually include whatever is no hand, Beef,
sausages,
: and smoked pork add further sustenance to some of the cabbage
: soups. Shchi can be served with kasha and garnished with sour
: cream. This is one variation.
From: Dan Klepach
Source from luhu.jp