Yield: 6 servings
|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|
|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