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Sweshiya Shchi – Cabbage Soup


   1 lb (500 g) beef with bones
   1 lb (500 g) white cabbage
   2 potatoes
   1 turnip
   1 carrot
   1 parsley root
   1 onion
   2 Tbs butter
   2-3 bay leaves
   Salt, black pepper

     2 tomatoes

     Sour cream

  • Put the meat in cold water and bring to the boil. 
  • Skim and leave to cook for about 2 hours.
  • Clean the cabbage, cut into strips and add to the meat and water. 
  • Peel the potatoes, cut into pieces and also add to the meat soup.
  • Wash  the  root vegetables and cut them up into small pieces, peel and chop the onion. 
  • Braise the vegetables  and onion lightly in butter and add to the soup, leaving to cook for 20 minutes. 
  • Then add the bay leaves, as well as the salt and pepper. 
  • Skin the tomatoes, remove the pips and cut into eighths. 
  • Shortly before the end of the cooking time, add the tomatoes to the soup.
  • Remove the meat from the soup, dice and return to the soup. 
  • Serve sour cream with the soup separately.