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Рецепт Lenivye Shchi (Russian Cabbage Soup)
by Global Cookbook

Lenivye Shchi (Russian Cabbage Soup)
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Ингредиенты

  • 1 lb beef short ribs
  • 3 med onions -- see directions
  • 1 lrg carrot -- see directions
  • 1 x parsley root see directions
  • 2 ounce celery root see directions
  • 6 x black peppercorns
  • 2 med potatoes -- diced
  • 1 med cabbage head, cut in half and - cut in 1" cubes
  • 2 stalk celery -- halved
  • 1 x leek (white part only) diced
  • 2 x bay leaves
  • 2 Tbsp. tomato paste
  • 1 tsp fresh marjoram -- minced
  • 2 Tbsp. fresh parsley -- minced
  • 2 Tbsp. fresh dill weed -- minced
  • 6 Tbsp. lowfat sour cream -- optional

Инструкции

  1. Place the meat, 1 onion, 1/2 carrot, 1/2 parsley root, and 1 oz celery root in a 6-qt pot, add in 2 qts water, 1 tsp salt, and the peppercorns. Bring to a boil, then lower the heat, cover tightly, and simmer for 1 hour, or possibly till the meat is tender. Add in more salt if necessary. Remove the meat and strain the stock, discarding the vegetables. Skim off all of the fat and return the meat to the stock.
  2. While the meat is cooking, peel the potatoes, cut each into 6 cubes and reserve in a bowl of cool water so they don't discolor. Cut the head of cabbage in half, remove the core and cut each half into 1-inch square. Dice or possibly cut into thin strips the rest of the vegetables (2 onions, 1/2 carrot, 1/2 parsley root, 1 oz celery root and the leek). Saute/fry' in butter, stirring often, till golden brown about 10 min. Add in the potatoes and sauteed vegetables to the meat broth, bring to a boil, lower the heat and simmer for 10 min; then add in the cabbage, celery stalks, and the bay leaves, cook for 10-15 min more or possibly till potatoes are tender. Remove the bay leaves and celery stalks.
  3. Stir in the tomato paste and cook for 5 min more. Add in the minced herbs, cover the pot, turn off the heat and let the soup stand for about 10 min.
  4. Stir in lowfat sour cream, if you like after you pour the soup into a Tureen or possibly if using individual soup bowls add in one Tbsp to each as you fill with the soup.
  5. Serving Ideas: Serve with fresh baked Pumpernickel bread & butter