It's been blistering cold and windy, which means the soup pot comes out to play! After deliciously rich foods for Christmas Eve and Christmas Day, a hearty veggie soup just feels right. This is a great quick warming soup, full of root veggies in a delicious rich broth. Hope you enjoy and stay warm! Here's my recipe:

Russian Cabbage Soup - Щи Рецепт

By Emily (Cooking for Kishore)

This is a great quick warming soup, full of root veggies in a delicious rich broth. Serve with crusty Rye bread, extra dill and good sour cream (smetana - Сметана). This can easily made vegan by replacing the butter with olive oil and the beef broth with vegetable broth.

Ingredients

• 1 cup Green Cabbage, shredded
• 1 cup Carrot, peeled & julienned
• 1 Yellow Onion, peeled & thinly sliced
• 2-3 Red Potatoes, unpeeled & cubed
• 1 cup Parsnip, peeled & julienned
• 1 Celery Root (Celeriac), peeled & cubed
• 1-2 Bay Leaves
• 2 Tbsp Parsley, chopped
• 4 Tbsp Dill, chopped
• 1/2 tsp Garlic, minced
• 6 cups Beef Broth
• 1-2 Tbsp Butter
• Salt & Pepper to Taste

Instructions

1. In a soup pot add the butter, onions, garlic, and cabbage, then cook until fragant and starting to become translucent.
2. Add the beef broth to the soup pot and bring to a simmer, add potates, parsnips, celery root, bay leaves, and half the parsley and dill. Cook until potatoes and celery root are fork tender, about 20-30 minutes.
3. Add in the carrot and remaining dill, and parsley. Cook for another 5+ minutes.
4. Salt and Pepper to taste. Serve with crusty Rye bread, extra dill and good sour cream (smetana - Сметана). Enjoy!

Yield: 6 Servings
Prep Time: 10 mins. Cook time: 35 mins. Total time: 45 mins.
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Nutrition

Calories: 158 per serving