Cabbage Soup (Shchi)
~1 h (estimated)
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Ingredients
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Coconut Cream
- Garnish Dill
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Instructions
- 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.
- Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- 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.
- 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.
- 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.
- emove and discard the bay leaf from the pot.
- Serve topped with fresh coconut cream and fresh dill.
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