Cabbage Soup (Shchi)

Summary

Vegetarian - Russian

Ingredients

• 2 Tomato (large)
  Swaps (1)
• 1 Onion (large)
• 1 Carrot
• 1 Celery
• 2 Potato (large)
  Swaps (1)
• 1 Cabbage (medium)
• 1 Bay Leaf
• 3 tablespoons Unsalted Butter
  Swaps (2)
• 1.9 l Vegetable StockOriginal: 8 cups
• Sour Cream (Garnish)
  Swaps (1)
• Dill (Garnish)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.

2. 2

   Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.

3. 3

   Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.

4. 4

   Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.

5. 5

   Add the tomatoes (or undrained canned 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. 6

   emove and discard the bay leaf from the pot.

7. 7

   Serve topped with fresh sour cream and fresh dill.