Monday, January 12, 2009

Russian Schi- Cabbage Soup

This is my interpretation of Schi- or Russian Cabbage Soup. (Apparently winter has me thinking Russian!) I served it with a delicious crusty loaf from Artisan Bread in Five Minutes a Day. (This is a book I highly recommend getting.)
It turned out even better than expected! Perfect for a cold January night.

Russian Schi- Cabbage Soup

3-4 tbsp olive oil (you can add a tbsp of butter to it for flavor)
1/4 large sweet white onion, diced
approx. 1 - 1 1/2 cup chopped carrots
approx. 4-5 large mushrooms, chopped
3-4 cloves garlic, minced
1/2 head cabbage, shredded
4-5 large-ish red potatoes (other types would work as well), diced in rather small cubes
1 15 oz can diced tomatoes
approx 24 oz vegetable stock
approx 1-2 cups water
1 tsp dried parsley
1 1/2 tsp dried oregano
1-2 tsp dried basil
approx 2-3 tbsp sea salt (to taste)
1/2 tsp freshly ground black pepper

Heat oil in bottom of large stock pot over medium heat. Add onions and carrots, saute until mostly soft. Add garlic, mushrooms, potatoes and cabbage. Stir and saute until cabbage wilts and begins to brown. Add tomatoes (with juice), vegetable stock, water and seasonings and bring to simmer over medium high heat. Once it comes to a low boil, reduce heat to low, cover and simmer until potatoes are soft (about 10 minutes). Serve with fresh bread and enjoy!

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