RUSSIAN CABBAGE SOUP

As early as the 9th century, Shchi has been a staple on the Russian table. Shchi, or Russian cabbage soup, is one of the most famous soups in Russia. My grandmother would make this most weeks. It has a sour taste that Russians love from the sauerkraut, but the ingredients of the soup are perfect for the long Russian winters. Cabbage, sauerkraut and potatoes are all ingredients that could be grown in Russia even with the short summer season and then stored throughout the long winter in the cellar. Traditionally it was dried porcini mushrooms that were used but my grandmother would use fresh.

It is usually made with white cabbage but can be made with any green leaf vegetables especially nettles. Served with sour cream and some black bread on the side, this is as Russian on a plate.

Ingredients

• 2 Tbsp shmaltz (chicken fat)

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 10 porcini mushrooms chopped

• 1 white cabbage, about 450g, finely shredded

• 2 cups sauerkraut

• 1 medium carrot, coarsely grated

• 2 medium potatoes, peeled and diced

• 4 ripe tomatoes, peeled, and chopped

• 2 bay leaves

• 4 cups (1 liter) vegetable stock

• Kosha salt and freshly ground white pepper

• 2 Tbsp finely chopped parsley

• sour cream for serving

Directions

1. Heat the shmaltz (chicken fat) in a large saucepan and add the onion and garlic. Cook over a moderate heat until the onion is translucent.

2. Add the cabbage and carrots, and continue to cook for a few minutes, stirring so the vegetables cook evenly.

3. Add the potatoes, tomatoes, mushrooms, sauerkraut, bay leaves and stock and bring to the boil. Season with the Kosha salt and white pepper, then cover and simmer for a further 20–25 minutes, adding a little more water if needed.

4. Serve hot in individual bowls, garnished with parsley and a dollop of sour cream.