Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion; peeled and sliced 1 Stalk Celery; cleaned
1 Leek, white part only; sliced
-cleaned and sliced 1/2 Turnip, peeled cubed
2 md Carrots, scrapped; sliced (Optional)
-1/4 inch thick 3 tb Bacon fat or shortening
8 c Beef bouillon 1 c Tomato paste
1 Head Cabbage, green, about 3 tb Dill or parsley, fresh;
-1 1/2 lbs, cored, shredded -chopped

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Saute onion, leek, carrots, celery, and turnip in bacon fat in a large
kettle. Add beef bouillon and bring to boil. Stir in cabbage and
tomato paste and reduce heat. Cook slowly, covered, for about 1 hour,
or until vegetables are cooked. Sprinkle with chopped dill or
parsley. Serves 6-8. NOTE: After the soup is cooked, thicken with
flour browned in butter, if desired. Potatoes, peeled and cubed, may
be added about 20 mins before the soup is finished cooking.

NOTES: In Russia soups are basic foods, ranking in importance after
: breads and grains. The most common is made with cabbage and
is
: called shchi, or s'chee. It is particularly favored because
it
: does not require a meat base. During the summer the soup is
made
: from fresh cabbage and called "lazy"; while during the winter,
: sauerkraut is used, and the name is changed to "sour". All
the
: kinds of shchi are hearty dishes and are rich in vitamins.
The
: ingredients usually include whatever is no hand, Beef,
sausages,
: and smoked pork add further sustenance to some of the cabbage
: soups. Shchi can be served with kasha and garnished with sour
: cream. This is one variation.

From: Dan Klepach

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