1 large onion; peeled and sliced
1 leek, white part only; cleaned and sliced
2 medium carrots, scrapped; sliced 1/4 inch thick
8 cup beef bouillon
1 head cabbage, green, about 1 1/2 lb; s, cored, shredded
1 stalk celery; cleaned
1 & sliced
1/2 turnip, peeled & cubed
3 tablespoon bacon fat or shortening
1 cup tomato paste
3 tablespoon dill or parsley, fresh; chopped
Saute onion, leek, carrots, celery, and turnip in bacon fat in a large kettle. Add beef bouillon and bring to boil. Stir in cabbage and tomato paste and reduce heat. Cook slowly, covered, for about 1 hour, or until vegetables are cooked. Sprinkle with chopped dill or parsley. Serves 6-8. NOTE: After the soup is cooked, thicken with flour browned in butter, if desired. Potatoes, peeled and cubed, may be added about 20 mins before the soup is finished cooking.
NOTES: In Russia soups are basic foods, ranking in importance after : breads and grains. The most common is made with cabbage and is : called shchi, or s'chee. It is particularly favored because it : does not require a meat base. During the summer the soup is made : from fresh cabbage and called "lazy"; while during the winter, : sauerkraut is used, and the name is changed to "sour". All the : kinds of shchi are hearty dishes and are rich in vitamins. The : ingredients usually include whatever is no hand, Beef, sausages, : and smoked pork add further sustenance to some of the cabbage : soups. Shchi can be served with kasha and garnished with sour : cream. This is one variation.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|