Shchi (Russian Cabbage Soup)

 

    Here is the recipe for shchi, which is Russian cabbage soup.  This recipe is from the Dairy Hollow House Soup and Bread cookbook by Crescent Dragonwagon.  It is a wonderful book that you might consider investing in.  Love the soups!

3 Tablespoons butter

1 large onion, diced

1 medium carrot, scrubbed or peeled, and diced

1 medium turnip, scrubbed or peeled, and diced

1 medium parsnip, scrubbed or peeled, and diced

1 1/2 to 2 quarts chicken stock (or vegetable stock)

1 1/2 cups green cabbage, cut into fine ribbons

1 1/2 cups sauerkraut, bagged or jarred, but never canned, well drained

1 cup canned whole tomatoes with their juice, mashed or buzzed to a chunky puree in a food processor

3 cloves garlic, minced

1/4 cup dark raisins

1/4 cup yellow raisins

10 pitted prunes,diced

2 Tablespoons honey, or more to taste

1 to 2 Tablespoons cider vinegar, or more to taste

1 bay leaf

Salt and freshly ground pepper to taste

6 to 8 small red skinned new potatoes (optional)

1cup sour cream for garnish

1. In a 10-inch skillet, melt the butter over medium heat.  Add the onion, and saute until it starts to soften, about 3 minutes.  Add the carrot, turnip, and parsnip.  Continue sautéing until the vegetables start to soften, about 4 minutes.  Transfer the vegetables to a large soup pot and add all  the remaining ingredients except the potatoes and sour cream.  Use a little of the stock to deglaze the skillet, then add the pan contents to the soup pot.
2. Bring to a boil, turn down the heat to medium-low, and let simmer, covered, until the vegetable are quite soft and the dried fruits are almost disintegrated into the broth, 1 hour or so. Taste for seasoning; the soup should be decidedly sweet and sour, but not sharply so.  Adjust with the vinegar and honey.
3. Towards the end of the cooking period, boil or steam the potatoes if using, separately, until  tender.
4. Serve the shchi very hot, dividing the potatoes among each serving bowl, and ladling the soup over them.  Dollop 1 Tablespoon sour cream over the soup; pass extra at the table.  Serves 6 to 8 as a starter, 4 to 6 as an entrée.

Tim's Notes:  I cooked the vegetables right in the soup pot.  I don't see the need to dirty an extra pan.  I used the 2 quarts of stock.  In the end, the dried fruits soak up a lot of liquid.  I used the 2 Tablespoons of honey and 2 Tablespoons cider vinegar, and didn't feel the need to add anymore.  For me, that balance was just right.  I probably ended up adding 1/2 teaspoon each, salt  and pepper, but wait until the end because the sauerkraut may make the soup salty enough for you.