Add the butter to a large stockpot over medium
heat.Add the onion and saute until translucent.
Add to cabbage, carrot and celery,Saute About 3
minutes stirring frequently.
Add the chicken stock, bay leaf and
peppercorns.Bring to a boil and reduce heat, cover
and simmer for 15 minutes.
Add the potatoes and bring back to a boil, reduce
the heat and simmer covered until the potatoes are
tender about 10 minutes
Add to tomatoes and bring the soup back to a boil.
Reduced the heat and simmer uncovered for 5
minutes Season with dill salt and pepper, remove
the bay leaf and peppercorns.And serve
Originally Submitted
8/14/2021
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