Recipe OF THE WEEK
SHCHI – RUSSIAN CABBAGE SOUP
Serves 4 Ingredients:
2 tbsp butter 1 large onion, finely
chopped 2 garlic cloves, finely
chopped 1 green or white cabbage, about 450g, finely shredded 1 medium carrot,
coarsely grated 2 medium ‘floury’ potatoes, peeled and diced 4 plum tomatoes, peeled, deseeded and chopped 2 bay leaves 1 litre vegetable stock
or water Salt and black pepper 2 tbsp finely chopped
dill or parsley Sour cream or
smetana, to serve Bread, to serve
(ideally black bread)
Method:
1 Heat the butter in a large saucepan and add the onion and garlic.
2 Cook over a moderate heat until the onion is translucent.
3 Add the cabbage and carrot and continue to cook for a few minutes, stirring from time to time so the vegetables cook evenly.
4 Add the potatoes, tomatoes, bay leaves and stock and bring to the boil.
5 Add salt and pepper. Cover and simmer for a further 20–25 minutes, adding a little water if the soup seems too thick.
6 Serve hot in individual bowls, garnished with dill or parsley and a dollop of sour cream, with bread on the side.
■ Hazana by Paola Gavin (Quadrille, £25) Photography © Mowie Kay