SHCHI  (Russian Cabbage Soup)

compliments of Margaret Evans

Beef Stock

1 lb. fresh lean brisket of beef
5 lbs. beef marrow bones, cracked
1 large onion, peeled and quartered
1 large carrot, scarped
2 celery tops, 
6 sprigs of parsley and 
2 bay leaves tied together

In a heavy 6-8 quart pot, bring the pound of beef, beef bones and 4 quarts of 
water to a boil, skimming off any foam and scum as they rise to the surface.  
Add the onions, carrot, ties greens and salt, partially cover the pot and 
reduce the heat to low.  Simmer 1 to 1 1/2 hours, or until the meat is tender 
but not falling apart.  Remove the meat from the pot with a slotted spoon, 
cut it into small dice and set the dice aside.  Continue to simmer the stock 
partially covered, for about 4 hours longer.  Then strain the stock through a 
fine sieve set over a large bowl.  Discard the bones and greens. With a 
large spoon, skim off and discard as much of the surface fat as you can.


Soup

4 T butter
1 lb. boiling potatoes, peeled and cut 
2 c thinly sliced onions 1/4 in. diced
1 1/2 lbs. white cabbage quartered   
4 med. tomatoes, peeled, seeded and cored and thinly shredded / chopped
1 celery root, scraped and cut into fine strips
1 t. salt    
1 parsley root, scraped and cut into fine strips

Melt the butter in a 3-4 quart pot set over high heat.  Add the onions, 
reduce the heat to moderate and cook 8-10 minutes, or until they are soft but 
not brown.  Stir in the shredded cabbage and the celery and parsley root, 
cover the pot and simmer over low heat for 15 minutes.

Pour in the meat stock and add the reserved diced beef.  Simmer over moderate 
heat (partially covered) for 20 minutes, then add the diced potatoes.  Cook 
another 20 minutes and stir in the chopped tomatoes.  Cook 10 minutes longer, 
then add the salt and a little pepper.  Taste for seasoning.  Serve hot.

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t = teaspoon
T = Tablespoon
c or C = cup