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Cabbage Soup (Shchi)
A soul-warming Eastern European classic with tender cabbage, earthy root vegetables, and bright tomatoes in a savory broth, finished with a cooling dollop of sour cream and fresh dill that cuts through the richness beautifully.
⏱️50 min
🍽️4 portioner
🥕 Vegetariskt
2.5
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⏱️ Äggklocka
- 1Melt butter in a large heavy-bottomed pot over medium heat. Add onion and sauté until translucent.
- 2Add cabbage, carrot, and celery. Sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
- 3Add bay leaf and vegetable stock. Bring to a boil over high heat, then reduce heat to low. Simmer covered until vegetables are crisp-tender, about 15 minutes.
- 4Add potatoes and bring back to a boil over high heat. Reduce heat to low and simmer covered until potatoes are tender, about 10 minutes.
- 5Add tomatoes and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 5 minutes. Season with salt and pepper to taste.
- 6Remove and discard the bay leaf.
- 7Serve topped with sour cream and fresh dill.