TSCHI (RUSSIAN CABBAGE SOUP)

By Ellen Bales
@Starwriter

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

Rating:

★★★★★ 1 vote

Serves:

Prep:

10 Min

Cook:

2 Hr

Ingredients

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8 c: water
1/2 to 1 lb: lean stew beef, cut in small pieces
2 medium: potatoes, peeled and cut into small chunks
1 small: head green cabbage, chopped
2 medium: carrots, grated
2 medium: onions, chopped
2 Tbsp: vegetable oil
2 Tbsp: tomato paste
5 clove: garlic, minced
1 tsp: salt
1 pinch: black pepper
: sour cream for garnish

How to Make TSCHI (RUSSIAN CABBAGE SOUP)

Step-by-Step

1In 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.
2Raise heat and add potatoes and cabbage. When water boils again, reduce heat to low and cover.
3Heat 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.
4Add the contents of the skillet to the soup pot. Add salt, pepper, and garlic. Let simmer for another 15 minutes.
5Serve hot with a dollop of sour cream.
6NOTE: 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.