Print
Russian Vegetarian Cabbage Soup - Delicious, incredibly healthy and vegan! Enjoyed in Russia for over 1000 years. Vegan Shchi Soup (Щи постные)

Vegetarian Cabbage Soup - Shchi

Russian Vegetarian Cabbage Soup - Delicious, incredibly healthy and vegan! Enjoyed in Russia for over 1000 years. Vegan Shchi Soup (Щи постные)

Course Dinner, Soup
Cuisine Russian
Keyword Vegetarian Cabbage Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Author Peter's Food Adventures

Ingredients

  • 1/2 cabbage chopped and shredded
  • 3 medium potatoes cubed in small pieces
  • 1 large onion chopped
  • 1 carrot grated
  • 3 medium tomatoes chopped
  • 1 small red pepper diced (capsicum)
  • oil for frying
  • 1 bay leaf
  • salt and pepper to taste
  • generous handful of dill for garnish add extra to the soup

Vegetable Stock - to make at least 5 litres

  • 2 large onions quartered
  • 3 celery stalks leaves attached, roughly chopped
  • 3 carrots unpeeled
  • handful of mushrooms
  • 5 garlic cloves peeled
  • 1 tablespoon whole peppercorns
  • Few sprigs of fresh herbs - thyme parsley, oregano, sage

Instructions

Vegetarian Soup Stock

  1. Place soup pot on the stove. Add onions, carrots, celery, garlic, mushrooms, peppercorns, and the herbs to the pot and bring to a boil.

  2. When it reaches the boil, simmer on low with a semi-covered lid for 2 hours. (the longer the better). Strain the soup into a colander over a large bowl to remove the vegetables.

  3. Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth. Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.

Vegetarian Cabbage Soup

  1. Take at least 5 litres of soup stock and bring to a boil. Add the shredded cabbage, bay leaf and diced potatoes and cook for about 20 minutes, or until potatoes are cooked.

  2. While the soup is simmering, heat 2 tablespoons of oil in a frying pan. Fry chopped onions and grated carrots until they are starting to lightly brown.

  3. Add the red pepper and fry for two minutes. Mix in the chopped tomatoes including juices and cook for 2 minutes.

  4. Take the fried onion/tomato mixture and add to soup when the potatoes are cooked. Stir and simmer for about 10 minutes.

  5. Season the soup with Vegetable Stock Powder and regular salt and pepper to taste. Garnish with chopped dill. Serve with Rye bread and optional sour cream.