Shchee

I make Schchee, a Russian cabbage soup about once every two years for Mary.

First I pour 2 quarts of beef stock into a large pot and let it simmer while I prepare the vegetables.

I chop 2 1lb cabbages and set it aside.

It is amusing that the recipe book in which I found this recipe years ago says to chop the cabbage and put it aside. That is the last time the cabbage is mentioned. Each of the first few times I made the soup I came to the end of the process and would say to myself, "Hey I have this large bowl of cabbage here." You can see I have made a penned reminder on the recipe page.

Chop a cup of carrots.

Dice 2 cups of potatoes.

Finely chop 1 cup of onion.

Peel, remove seeds (better than I did), and chop 2 cups tomatoes.

The vegetable, celeriac, which is known as celery root really adds flavor to the soup.

You cant really peel this vegetable. You have to cut and scrape it but then you can cut it into strips.

Its time to season the broth.

Add some dill weed.

Toss in a bay leaf

Some salt

add pepper at the end of cooking

How do you like my marble salt and pepper prep bowl.

Add the potato, tomato, and some parsley to the pot.

Saute the carrots, celery root, and onion in a covered skillet for about 10 minutes.

Add the carrot mixture to the pot

Fry kielbasa pieces in the skillet that the carrot mixture was cooked, until they are slightly browned and fat is released. Use a slotted spoon to add to pot.

Add the cabbage and simmer about 40 minutes.

The finished product.

Serve with thick slices of pumpernickel with sweet butter, sour cream to stir into the individual bowls of soup, and freshly ground black pepper.