Cabbage soup recipie? Would like to know some faves. thanks as usual guys
and gals.


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God Bless America

Josh The Bad Bear

Joshuall > wrote:

> Cabbage soup recipie? Would like to know some faves. thanks as usual guys
> and gals.

Here is a recipe for a simple version of Russian fresh-cabbage schi.

Fresh-Cabbage Schi

500 g (1 pound) beef with bone and some fat, in large pieces
2 l (2 quarts) water
500 g (1 pound) cabbage, julienned
2 medium potatoes, diced
1 turnip, diced
1 carrot, diced
1 parsley root, diced
1 rib celery or 1 leek, diced
1 onion, minced
1 tablespoon tomato paste OR 2 fresh tomatoes, diced
2 tablespoons butter or oil
1/2 cup sour cream
2 bay leaves
parsley, pepper, salt to taste

Make a stock: Put the meat pieces in a soup pot, cover with cold water,
bring to the boil, reduce heat and simmer very gently for 2-2.5 hours.
Strain.
Meanwhile, fry the turnip, carrot, parsley root, celery or leek, onion,
and tomato paste (if used) in butter or oil. To the stock, add the
cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
minutes. Now add the fried vegetables, fresh tomatoes (if used), bay
leaves, salt and pepper, and cook for 5-10 more minutes. Serve the schi
sprinkled with parsley and with a generous dollop of sour cream in each
plate.

Victor

Victor Sack wrote:
> Joshuall > wrote:
>
>
>>Cabbage soup recipie? Would like to know some faves. thanks as usual guys
>>and gals.
>
>
> Here is a recipe for a simple version of Russian fresh-cabbage schi.
>
> Fresh-Cabbage Schi
>
> 500 g (1 pound) beef with bone and some fat, in large pieces
> 2 l (2 quarts) water
> 500 g (1 pound) cabbage, julienned
> 2 medium potatoes, diced
> 1 turnip, diced
> 1 carrot, diced
> 1 parsley root, diced
> 1 rib celery or 1 leek, diced
> 1 onion, minced
> 1 tablespoon tomato paste OR 2 fresh tomatoes, diced
> 2 tablespoons butter or oil
> 1/2 cup sour cream
> 2 bay leaves
> parsley, pepper, salt to taste
>
> Make a stock: Put the meat pieces in a soup pot, cover with cold water,
> bring to the boil, reduce heat and simmer very gently for 2-2.5 hours.
> Strain.
> Meanwhile, fry the turnip, carrot, parsley root, celery or leek, onion,
> and tomato paste (if used) in butter or oil. To the stock, add the
> cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
> minutes. Now add the fried vegetables, fresh tomatoes (if used), bay
> leaves, salt and pepper, and cook for 5-10 more minutes. Serve the schi
> sprinkled with parsley and with a generous dollop of sour cream in each
> plate.
>
> Victor
Wouldn't the potatoes take longer to cook than the cabbage?

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen > wrote:

> Victor Sack wrote:
> >
> > Fresh-Cabbage Schi
[snip]
> > To the stock, add the
> > cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
> > minutes.
>
> Wouldn't the potatoes take longer to cook than the cabbage?

Normally, no, and in most every fresh-cabbage schi recipe I know
potatoes are added some time after the cabbage, whether the cabbage is
just cooked in the soup as in this simple recipe, or stewed separately
first. Obviously, it also matters how thick the vegetables are cut.

Here, BTW, is a table of cooking times for vegetables:
<http://www.jsonline.com/entree/cooking/may05/328430.asp>

Victor