Name: Fresh Cabbage Shchi
Yield: Serves Four to Six
Cuisine: Russian
Ingredients: salt and ground black pepper; sour cream and black bread, to serve; fresh herbs, to garnish; 2 bay leaves; 15–30 ml/1–2 tbsp pickled cucumber juice (preferably dill or kosher dill) or lemon juice; 15 ml/1 tbsp chopped fresh dill; 1 sharp eating apple, cored, peeled and chopped; 2 carrots; 1 small turnip; 40 g/1½ oz/3 tbsp butter; 2 celery sticks, sliced; 1 large onion, sliced; 1 white cabbage, about 675 g/1½ lb; 1.2 litres/2 pints/5 cups vegetable stock

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Cabbage and pickles are the two essential vegetables of the Russian Jews. Here, kosher pickle brine and fresh dill add a sparky savour to liven up the tastebuds.

Ingredients

1 small turnip
2 carrots
40 g/1½ oz

Europe
Russia
Vegetarian
Soup
Eastern Europe

Method

Cut the turnip and carrots into matchstick strips. Melt the butter in a large pan and fry the turnip, carrot, onion and celery for 10 minutes.
Shred the cabbage and add it to the pan with the stock, apple, bay leaves and dill and brin

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of