TSCHI (RUSSIAN CABBAGE SOUP)
By
Ellen Bales
@Starwriter
1
My boyfriend's Russian cousin, Olga Tuchman, gave me this authentic recipe that her family loves. I have not made it yet. With meat, it is a very filling and satisfying meal.
Photo: glutenfreehope.blogspot.com
Photo: glutenfreehope.blogspot.com
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
10 Min
Cook:
2 Hr
Ingredients
-
8 cwater
-
1/2 to 1 lblean stew beef, cut in small pieces
-
2 mediumpotatoes, peeled and cut into small chunks
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1 smallhead green cabbage, chopped
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2 mediumcarrots, grated
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2 mediumonions, chopped
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2 Tbspvegetable oil
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2 Tbsptomato paste
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5 clovegarlic, minced
-
1 tspsalt
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1 pinchblack pepper
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·sour cream for garnish
How to Make TSCHI (RUSSIAN CABBAGE SOUP)
- In a large soup pot or Dutch oven, bring water to a boil and add meat. Over low heat, let the meat simmer, covered, for 1-1/2 hours.
- Raise heat and add potatoes and cabbage. When water boils again, reduce heat to low and cover.
- Heat 2 Tbsp. oil in a medium skillet and add the grated carrots and chopped onions. Cook over medium heat for 10 minutes, stirring occasionally. Add the tomato paste and cook for another 5 minutes, stirring occasionally.
- Add the contents of the skillet to the soup pot. Add salt, pepper, and garlic. Let simmer for another 15 minutes.
- Serve hot with a dollop of sour cream.
- NOTE: If you don't have any meat, you may use canned beef broth (half water/half broth), or one can of stewed beef. Put the vegetables together with the broth or canned meat and cook for 40 minutes.
About TSCHI (RUSSIAN CABBAGE SOUP)
Course/Dish: Beef Soups Vegetable Soup
