Lenten Shchi
Everyday Russian cabbage soup made without meat stock. Fresh cabbage, potato, and a slow-cooked onion-carrot base give it body, and a spoon of sauerkraut at the end adds the familiar sour edge of winter shchi.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, grated
- 1 tablespoon tomato paste
- 8 cups water or vegetable broth
- ½ medium green cabbage, shredded
- 3 medium potatoes, peeled and cubed
- ½ cup sauerkraut, optional
- 2 bay leaves
- 6 black peppercorns
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh dill
- Salt to taste
Instructions
Heat the oil in a soup pot. Cook the onion and carrot over medium heat until soft and lightly golden, about 8 minutes.
Stir in the tomato paste and cook 1 minute.
Add the water or broth, cabbage, potatoes, sauerkraut if using, bay leaves, and peppercorns. Bring to a boil.
Lower the heat and simmer until the potatoes are tender and the cabbage is silky, 25 to 30 minutes.
Stir in the garlic and dill. Salt to taste. Simmer 3 minutes more.
Rest 10 minutes off the heat. Serve with rye bread. Skip sour cream while fasting.
Notes
Orthodox fasting: no meat, dairy, or eggs. On oil-free days, cook the onion and carrot in a little water instead of oil. Sauerkraut can replace some of the fresh cabbage for a sharper winter version.