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.


: 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

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