SHCHI - RUSSIAN CABBAGE SOUP
Steps:
- If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
- Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
- Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
- Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
- Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
- Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
- When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.
RUSSIAN CABBAGE SOUP
Make and share this Russian Cabbage Soup recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
- Let stand for 1 hour and simmer covered for 3 hours.
- Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
- Simmer for 15 minutes more.
- Remove from heat, add lemon juice and offer Sour Cream at the table.
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
RUSSIAN CABBAGE SOUP
My grandmother made cabbage rolls. Really hard work. This recipe tries to mimic the flavor but in the form of a soup. It's not my grandma's cabbage rolls, but still really good. I've been making this soup for more than 10 years.
Provided by kpandres
Time 2h40m
Yield 16
Number Of Ingredients 16
Steps:
- Cut chuck steak into cubes.
- Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
- Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 38.3 g, Cholesterol 32.2 mg, Fat 15.9 g, Fiber 4.6 g, Protein 13.7 g, SaturatedFat 4.3 g, Sodium 673.1 mg, Sugar 12 g
SWEET RUSSIAN CABBAGE SOUP
Make and share this Sweet Russian Cabbage Soup recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper.
- Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 533.8, Fat 18, SaturatedFat 7.2, Cholesterol 110.9, Sodium 2191.2, Carbohydrate 55.9, Fiber 8.9, Sugar 42.6, Protein 40.1
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