Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; peeled and sliced |
| 1 \N | Leek, white part only; cleaned and sliced |
| 2 mediums | Carrots, scrapped; sliced 1/4 inch thick |
| 8 cups | Beef bouillon |
| 1 \N | Head Cabbage, green, about 1 1/2 lbs, cored, shredded |
| 1 \N | Stalk Celery; cleaned |
| \N \N | & sliced |
| ½ \N | Turnip, peeled & cubed |
| \N \N | (Optional) |
| 3 tablespoons | Bacon fat or shortening |
| 1 cup | Tomato paste |
| 3 tablespoons | Dill or parsley, fresh; chopped |
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 s'chee. 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