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Shchi (Russian Sour Cabbage Soup)
A vegetarian version of the sweet and sour Russian soup.
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servings: 8
total time: 4 hours
recipe by: Frankie
Ingredients
- 2 yellow onions, chopped
- 1 medium head of green cabbage, cored and shredded
- 2 cups sauerkraut
- 8 cups vegetable stock
- 3 medium russet potatoes, peeled and chopped
- 1 tsp black peppercorns
- 1 TBSP lemon juice
- 2 bay leaves
- salt and pepper
- fresh dill
- sour cream
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Directions
- Add the vegetable stock, onion, potatoes, lemon juice, peppercorns and bay leaves to a dutch oven or large pot and bring to a boil over medium-high heat.
- Stir in the cabbage and sauerkraut and return to a boil.
- Reduce heat to low, cover and simmer, stirring occasionally, until cabbage softens, about 30 more minutes.
- Take soup off the heat, add salt and pepper to taste.
- Allow soup to cool to room temperature then place in the refrigerator for at least 2 hours (up to 24 hours) to allow flavors to meld.
- Reheat soup, covered, over medium heat, stirring occasionally, about 30 minutes or until hot.
- Ladle soup into bowls and garnish with sour cream and fresh dill.
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