A light, wholesome Russian shchi — cabbage, carrot and potato simmered in a fragrant vegetable broth and finished with sour cream and fresh dill.
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Tags:
SoupVideo
Preparation
- Melt the butter in a large Dutch oven or heavy pot over medium heat, then add the onion and sauté until translucent.
- Add the cabbage, carrot and celery and sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
- Add the bay leaf and vegetable stock and bring to the boil over high heat, then reduce to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes, bring back to the boil, then reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the tomatoes and bring back to the boil, then reduce the heat and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
- Remove and discard the bay leaf.
- Serve topped with sour cream and fresh dill.
