Schi (Russian Cabbage Soup) Recipe #9140
This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper.
4½ hours | 30 min prep
SERVES 6 -8
- 1 head cabbage, cut into small wedges
- 1 (24 ounce) jar sauerkraut, drained and rinsed
- 6 slices bacon, cut into 2-inch pieces
- 1 can chopped tomato (DO NOT drain) or 2-3 chopped fresh tomatoes (DO NOT drain)
- 1 cup uncooked barley
- In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
- Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
- If there appears to be insufficient tomato juice, add about 1 cup water.
- Salt and pepper if desired.
- Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.
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5 stars