A good

Joshuall said:

Cabbage soup recipie? Would like to know some faves. thanks as usual guys
and gals.

Here is a recipe for a simple version of Russian fresh-cabbage schi.

Fresh-Cabbage Schi

500 g (1 pound) beef with bone and some fat, in large pieces
2 l (2 quarts) water
500 g (1 pound) cabbage, julienned
2 medium potatoes, diced
1 turnip, diced
1 carrot, diced
1 parsley root, diced
1 rib celery or 1 leek, diced
1 onion, minced
1 tablespoon tomato paste OR 2 fresh tomatoes, diced
2 tablespoons butter or oil
1/2 cup sour cream
2 bay leaves
parsley, pepper, salt to taste

Make a stock: Put the meat pieces in a soup pot, cover with cold water,
bring to the boil, reduce heat and simmer very gently for 2-2.5 hours.
Strain.
Meanwhile, fry the turnip, carrot, parsley root, celery or leek, onion,
and tomato paste (if used) in butter or oil. To the stock, add the
cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
minutes. Now add the fried vegetables, fresh tomatoes (if used), bay
leaves, salt and pepper, and cook for 5-10 more minutes. Serve the schi
sprinkled with parsley and with a generous dollop of sour cream in each
plate.

Victor

Victor Sack said:

Joshuall said:

Cabbage soup recipie? Would like to know some faves. thanks as usual guys
and gals.

Here is a recipe for a simple version of Russian fresh-cabbage schi.

Fresh-Cabbage Schi

500 g (1 pound) beef with bone and some fat, in large pieces
2 l (2 quarts) water
500 g (1 pound) cabbage, julienned
2 medium potatoes, diced
1 turnip, diced
1 carrot, diced
1 parsley root, diced
1 rib celery or 1 leek, diced
1 onion, minced
1 tablespoon tomato paste OR 2 fresh tomatoes, diced
2 tablespoons butter or oil
1/2 cup sour cream
2 bay leaves
parsley, pepper, salt to taste

Make a stock: Put the meat pieces in a soup pot, cover with cold water,
bring to the boil, reduce heat and simmer very gently for 2-2.5 hours.
Strain.
Meanwhile, fry the turnip, carrot, parsley root, celery or leek, onion,
and tomato paste (if used) in butter or oil. To the stock, add the
cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
minutes. Now add the fried vegetables, fresh tomatoes (if used), bay
leaves, salt and pepper, and cook for 5-10 more minutes. Serve the schi
sprinkled with parsley and with a generous dollop of sour cream in each
plate.

Victor

Wouldn't the potatoes take longer to cook than the cabbage?

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen said:

Victor Sack said:

Fresh-Cabbage Schi

[snip]

Quoted message said:

Quoted message said:

To the stock, add the
cabbage and cook for 20 minutes. Add the potatoes and cook for 10 more
minutes.

Wouldn't the potatoes take longer to cook than the cabbage?

Normally, no, and in most every fresh-cabbage schi recipe I know
potatoes are added some time after the cabbage, whether the cabbage is
just cooked in the soup as in this simple recipe, or stewed separately
first. Obviously, it also matters how thick the vegetables are cut.

Here, BTW, is a table of cooking times for vegetables:
<http://www.jsonline.com/entree/cooking/may05/328430.asp>

Victor