Shchi, a hearty Russian cabbage soup, serves up warming beef and veggies. This soup likes to sit and simmer on your stove for half a day, making it the perfect nourishing meal when cold weather sets in. It's super tender and rich. Also known as "Schi."
Prep Time 30minutes
Cook Time 4hours
Total Time 4hours30minutes
Author Stephanie Stiavetti
4smallturnipspeeled and chopped
5wholecarrotspeeled and cut into 1/2-inch half-rounds
Two8-ounce canstomato sauce
One15-ounce cancrushed or diced tomatoes
2teaspoonsfresh thyme leaves
2teaspoonsfreshly ground black pepper
Sour creamfor topping
Preheat over to 400°F (204°C).
Season shanks with salt, pepper and garlic powder, then roast for 25 minutes in hot oven. Remove shanks from oven and allow to cool. Remove meat and chop coarsely, reserving bones.
To a large Dutch oven add meat, bones, water, celery, onions, turnips, carrots, lentils, bay leaves, tomato sauce, tomatoes, paprika, thyme, salt, pepper, and garlic powder. Bring to a boil over medium heat. Lower heat to low and simmer gently, uncovered, for 3 hours.
Stir in cabbage and cook for another 30 minutes. Add potatoes, cover, and cook for another 20 minutes, stirring occasionally to prevent burning.
Serve is large bowls with a dollop of sour cream, alongside a hunk of crusty bread.