TSCHI (RUSSIAN CABBAGE SOUP)

TSCHI (RUSSIAN CABBAGE SOUP) image

Provided by Ellen Bales

Time 2h10m

Number Of Ingredients 12

Previous Next

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

Steps:

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