Cabbage Soup (Shchi)
This deeply comforting cabbage soup, known as Shchi, is a rustic blend of tender cabbage, sweet carrots, and aromatic celery, all simmered in a rich vegetable broth until perfectly tender. The dish strikes a balance between hearty and light, with the cabbage’s gentle sweetness mellowed by the earthy depth of the stock and a finishing touch of cool, tangy sour cream. A whisper of dill or a bay leaf adds a subtle complexity that makes each spoonful feel like a quiet, nourishing embrace. Worth making for its simplicity alone, Shchi is the kind of soup that tastes even better the next day, proving that a few humble ingredients can create something truly satisfying.
Ingredients
- Unsalted Butter3 tbs
- Onion1 large
- Cabbage1 medium
- Carrots1
- Celery1
- Bay Leaf1
- Vegetable Stock8 cups
- Potatoes2 large
- Tomatoes2 large
- Sour CreamGarnish
- DillGarnish
Nutrition
Directions
- 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
Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- 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
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
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
emove and discard the bay leaf from the pot.
- 7
Serve topped with fresh sour cream and fresh dill.
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