Russian Cabbage Soup [Shchi]

Russian Cabbage Soup [Shchi] is humble, earthy, sweet and sour and so satisfying on a winter night.  It’s super low-cal, vegetarian, Paleo, South Beach!  Oh, my!

Feeling like Siberia where your are?

We got our first official snowfall in Memphis yesterday.  It went from rain to sleet to snow and then everything froze.  It’s always unnerving when one day it’s in the high 60’s and the next it’s below freezing and the precipitation continues to fall.  Ice in the South is a very, very bad thing.

I had to cook for a client on Thursday and knew better than to run late but of course I did.  The store was insane with six checkout lanes running four and five people deep–all with full carts!  The forecast was for 1 to 2 inches.  How long did all these people think they would be “stranded?”  Because I’m from Wisconsin and grew up with snow drifts so deep we couldn’t open our front door, I always have to chuckle.  However, we stay home on days like yesterday to avoid all the crazy drivers.

Best thing to do on a snow day?  Make soup!

We were in Wisconsin for Christmas and with my dad being 91 and almost killed in a car accident in October, I spend every available moment I can with him when we’re there.  It was brutally cold up there so there wasn’t much to do except hang out and talk.

He tells me stories about growing up and how difficult it was to feed everyone who came to the table.  He had 13 brothers and sisters!  (Only he and a younger sister are still alive.)  So, when I come home from those visits, I like to make something very humble and simple to honor his difficult upbringing.

Russian Cabbage Soup, also called Shchi or S’chee (pronounced similarly to “she”) is a traditional old world soup.  It has many variations, is sometimes made with meat but always has cabbage.

This version is from the Moosewood Collective in Ithaca, New York.  One of the first cookbooks I ever owned was a Moosewood cookbook and I’ve been collecting them all for 30 years.  It’s from Moosewood Restaurant Daily Special (affiliate link).

I’m not sure what it was about this recipe from the book that caught my husband’s eye some years ago, but he saw it and wanted to make it.  It’s been a favorite of ours ever since and now one of us makes it at least once a year.

Besides being easy, it’s ridiculously healthy!  What’s not to love about cabbage, carrots, turnips, bell pepper, tomatoes, prunes, raisins in a vegetable broth?  This Russian Cabbage Soup is perfect for any diet.  It’s vegan, gluten-free and Paleo-friendly!

Make this Russian Cabbage Soup!  It will warm your bones!

Here’s another bone-warming cabbage soup inspired by my family’s farmhouse:

• Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa

Stay warm and please be careful out there!

Related items:  (Affiliate links)

Russian Cabbage Soup [Shchi]

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Prep Time 20

Cook Time 40

Total Time 1 hr

Yields 6-8

Russian Cabbage Soup [Shchi] is humble, earthy, sweet and sour and so satisfying on a winter night.

Ingredients

• 2 tablespoons canola oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 3 medium carrots, chopped
• 2 medium turnips or 1 medium rutabaga, peeled and cubed
• 1 large red bell pepper, chopped
• 4 cups shredded green cabbage (approximately 1/2 head)
• Salt
• 1 tablespoon dried dill
• 10 pitted prunes, chopped
• 1/2 cup golden raisins
• 8 cups vegetable broth
• 1 can (28-ounce) whole tomatoes, undrained
• 1 tablespoon honey or brown rice syrup
• 1 tablespoon cider vinegar
• Freshly ground black pepper, to taste
• 1/4 cup chopped parsley
• Sour cream or plain yogurt, optional

Directions

Heat oil over medium-high heat in a large nonreactive soup pot or Dutch oven.  Add the onions and garlic, reduce heat to medium and cook 5 to 6 minutes, stirring often or until onion begins to soften.

Add the carrots, turnips and red bell pepper and saute another 5 to 6 minutes, stirring often.

Add the cabbage, sprinkle with salt and cook 5 to 6 minutes, stirring often.

Add the dill, prunes, raisins and vegetable broth.  Using kitchen shears, coarsely chop the tomatoes into small pieces in the can.  Add to soup.  Bring to a boil, reduce heat to medium-low, cover and simmer 30 to 40 minutes.  Add honey, cider vinegar, salt and black pepper to taste.  Top with fresh parsley.

Serve with sour cream or plain yogurt if desired.

by Carol | From A Chef's Kitchen

Recipe Notes

Adapted from the Moosewood Restaurant Daily Specials cookbook

5.0 rating

2 reviews

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