Cabbage Soup (Shchi)
Hearty, comforting Russian soup loaded with tender shredded cabbage, root vegetables, and fresh aromatic dill.
Ingredients
3 tbsp unsalted butter250g
1 large onion, chopped1kg
1 medium white cabbage, shredded1 pcs
1 carrot, sliced1kg
1 celery stick, chopped1 pack
2 large potatoes, peeled and diced2.5kg
2 large tomatoes, chopped6 pack
2 vegetable stock cubes (made up to 1.8L)10 pack
1 dried bay leaf5g
Sour cream, to serve300ml
Fresh dill, chopped to garnish20g
Method
- 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.
- Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- 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.
- 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.
- 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.
- emove and discard the bay leaf from the pot.
- Serve topped with fresh sour cream and fresh dill.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.69 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.32 est. · serves 6