TSCHI (RUSSIAN CABBAGE SOUP)

Name: TSCHI (RUSSIAN CABBAGE SOUP)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Ingredients: 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

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 vote5

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

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.