Shchi: Russian cabbage soup with sorrel
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A soup to warm up the Winter days with a touch of Russian flavours: try this easy Shchi recipe, the traditional Russian cabbage soup with sorrel.
28 December, 2017
ingredients
Oil
2 tbsp
Onion
1, diced
Garlic
1 clove, diced
Cabbage
1/2 small white, shredded
Celeriac
1/4, diced
Carrots
4, diced
Meat stock
1 1/2 l
Bay
3 leaves
Butter
250 g
Sorrel
3 leaves
Sour cream
200 g
Lemon juice
3 tbsp
Salt
Pepper
Marjoram
Preparation
Heat the oil and sweat the onion and garlic until translucent. Add the cabbage, carrot and celeriac and sweat all together.
When the vegetables have softened slightly add the stock and the bay leaves and simmer over a medium heat for about 15 minutes. Season the soup with salt and pepper and add marjoram to taste.
Clean and slice the ceps. Heat the butter in a frying pan and briefly toss the ceps. Add to the soup shortly before serving.
Season the sour cream to taste with lemon juice, salt and pepper.
Wash the sorrel, pat dry and cut into thin strips. Place on top of the sour cream and hand separately with the soup.
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