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

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

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