Soup from fresh cabbage, Shchi.
600 g (12 oz) fresh cabbage, shredded.
500 g (1 lb) pork with bones. (or chicken)
350 g ( 12 oz) potatoes, cubed.
100 g (4 oz) carrot, grated.
20 - 30 g (1 oz) parsley roots, chopped.
100 g (4 oz) onion, chopped.
50 g (2 oz) tomato paste.
30 g (1 1/2 - 2 oz) fat. (or sunflower oil, or Soya oil, or olive oil)
4 - 5 pint water
salt, chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.
1. Put meat into pot. Pour the water, bring to boil. Cook for 1,5 hours. Carrots, parsley roots and onion saute with oil in the skillet.
2. Shred 600 grams of cabbage. Add the cabbage to the boiling meat, bring back to the boil, add the sauted vegetables and simmer for 30 to 40 minutes.
3. Diced potatoes and fresh tomatoes can be added if desired. Five to ten minutes before the shchi is cooked, season it with salt, pepper, greenery, paprika and bay leaves.
The basic ingredient of shchi is hard white cabbage, either fresh or as sauerkraut.