Shchi - Cabbage Soup

Ingredients

• 2 pounds (1kg) meaty Soup Bones
• 2 Onions (cut in half)
• 2 Carrots
• 2 ribs Celery
• 1/2 head Garlic
• 1 teaspoon Black Peppercorns
• 1 Whole Clove
• 1 Bay Leaf
• 4 quarts (4 litres) of Beef Stock
• 1/2 small Cabbage (chopped and shredded)
• 3 medium Potatoes (cubed in small pieces)
• 1 large Onion (chopped)
• 1 Carrot (grated)
• 3 medium Tomatoes, diced (or 1 tablespoon of tomato paste)
• 1 small Red Pepper (diced)
• 2 tablespoons Oil (for frying)
• 1 Bay Leaf
• Salt and Pepper to taste
• Parsley and Dill (chopped for garnish)

Instructions

1. 1

   --- Making Beef Broth ---

2. 2

   Fill - place 2 pounds (1kg) Soup Bones into a pot and fill the pot with water

3. 3

   Aromatics - add 2 Onions, 2 Carrots, 2 ribs of Celery, ½ head of Garlic, and fresh Parsley

4. 4

   Season - add a teaspoon Black Peppercorns and 2 Cloves and a Bay Leaf

5. 5

   Simmer - bring to a boil, reduce to simmer for 2-3 hours (the longer the better)

6. 6

   Strain - skim off any impurities, strain the Broth and set aside the meat to place into your soup.

7. 7

   --- Making Shchi Soup ---

8. 8

   Heat - bring Beef Broth to a boil.

9. 9

   Simmer - add shredded Cabbage, Bay Leaf and Potatoes. Simmer for 20 minutes. (When you add the Cabbage into the soup, it's very full, but it cooks down significantly)

10. 10

    Caramelize - while simmering, caramelize Onions and Carrots in a frying pan until they are golden. Add diced Red Peppers and Tomatoes and cook for 2-3 minutes.

11. 11

    Combine and Simmer - mix in caramelized vegetables into the soup pot, including meat from the soup bones and simmer for 10 minutes.

12. 12

    Season - taste and season with Salt and Pepper, garnish with fresh herbs.