Cabbage Soup (Shchi)
A traditional Russian vegetarian cabbage soup (Shchi) simmered with butter, onion, cabbage, carrots, celery, potatoes, and tomatoes, finished with sour cream and dill.
Pasos
- 1
Melt the butter in a large Dutch oven over medium heat. Add the onion and sauté until translucent.
- 2
Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, about 3 minutes.
- 3
Add the bay leaf and vegetable stock; bring to a boil over high heat. Reduce heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- 4
Add the potatoes and bring back to a boil over high heat. Reduce the heat to low and simmer, covered, until potatoes are tender, about 10 minutes.
- 5
Add the 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.
- 6
Remove and discard the bay leaf.
- 7
Serve topped with sour cream and dill.
