Shchi

Ingredients

• •2 litres vegetable or chicken stock
• •6 potatoes
• •1 turnip, sliced
• •1 carrot, chopped
• •1 leek, chopped
• •1 onion, chopped
• •2 tbsp butter or margarine
• •1 tbsp tomato paste
• •500 g fresh white cabbage
• •2 bay leaves parsley, dill, peppercorns and salt to taste

Directions

1. 1Simmer stock. Slice potatoes and add. In another pan, sauté turnip, carrot, leek and onion with butter and tomato paste. Cut the cabbage into narrow strips, add to the stock, and bring to a boil. Cook for 30 to 40 minutes. About 5 or 10 minutes before the end, add the sautéed vegetables and the bay leaves. Serve the shchi with sour cream and chopped herbs.