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shchi (slaw), mark's

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

This recipe came out of Mark's family recipes, and he notes: I've also enjoyed this as a cold leftover. The dish is ethnically Russian, and classically served with black bread topped with sour cream. (Of course the Russians serve almost everything that way, (smile)).

►
yield 4 serving(s)
method Stove Top

Ingredients For shchi (slaw), mark's

  • 1 sm
    turnip
  • 2
    carrots
  • 3 Tbsp
    butter
  • 1 lg
    onion, sliced
  • 2 stick
    celery, sliced
  • 1 1/4 lb
    cabbage
  • 5 c
    beef stock
  • 1
    sharp eating apple, peeled, cored, chopped
  • 2
    bay leaves
  • 1 Tbsp
    fresh dill, chopped
  • 2 Tbsp
    pickle juice or lemon juice

How To Make shchi (slaw), mark's

  • 1
    1. Cut the turnip and carrots into matchstick strips. Melt the butter in a pan and fry the turnp, carrot, onion and celery for 10 minutes. 2. Shred the cabbage, add the pan with stock, apple, bay leaves and dill and brihg to a boil Cover and simmer 40 minutes or until vegetables are really tender. 3. Remove the bay leaves, then stir the juice and season with salt and pepper. Serve hot.
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