shchi (slaw), mark's
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)).
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prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 small turnip
- 2 carrots
- 3 tablespoons butter
- 1 large onion, sliced
- 2 sticks celery, sliced
- 1 1/4 pounds cabbage
- 5 cups beef stock
- 1 sharp eating apple, peeled, cored, chopped
- 2 bay leaves
- 1 tablespoon fresh dill, chopped
- 2 tablespoons pickle juice or lemon juice
How To Make shchi (slaw), mark's
-
Step 11. 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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