Russian Beef and Cabbage Soup (schi)

This soup has the surprise addition of tomato which gives a tartness to the soup. This is almost a sweet-sour taste. Schi means soups made with green leafy vegetables or cabbage. The Russians also make this with sauerkraut.

• 3 tablespoons oil
• 1 1/2 pounds beef chuck, in 1 inch cubes
• 4 cups beef stock
• 1 medium onion, chopped
• 3 carrots, sliced
• 4 cups water
• 1 bay leaf
• 1 small cabbage, thickly sliced
• 3 large white potatoes, in 1 inch cubes
• Salt and freshly milled pepper to taste
• 2 medium tomatoes, thickly sliced

METHOD

Heat 1 tablespoon oil in large frying pan. Put in meat and brown over high heat. When brown on all sides, add beef stock. Bring to a boil, then reduce heat to simmer for one hour. Remove meat from stock and set aside. Put stock in freezer to chill. Let fat harden on surface, about one hour.

In large soup pot, heat remaining 2 tablespoons oil. Add onion and carrot, and sauté s until onion is translucent. Return meat to pot, add water and bay leaf.

Remove stock from freezer and remove hardened fat. Strain through fine sieve and add to soup. Cook for 30 minutes. Add cabbage and cook another 30 minutes.

Add potatoes and cook for 20 - 30 minutes, or until potatoes are soft. Season with salt and freshly milled pepper to taste.

When ready to serve, put one or two slices of tomato in soup bowl. Ladle soup over the tomato and serve. The hot soup will cook the tomato.

Serves: 6 - 8

Contributor: Diana Serbe

Try serving this with Gary's Pierogi.

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