Also known as schi, this Russian-inspired sweet and sour cabbage soup is a full-flavored, fuss-free homestyle recipe that’s super-easy, quick, and inexpensive to make. Tangy, unique, and satisfying, it feels like a special soup despite the everyday ingredients.
Yield: 9 cups
Cooking Time: 25 Minutes
Prep Time: 15 Minutes
- 1½ Tbsp butter or oil
- 1 cup chopped onion
- 1 cup chopped carrot (1-2 carrots)
- 4 cups slivered green or savoy cabbage
- 1½ cups cubed potato or turnip
- 1½ Tbsp minced garlic (3-4 cloves)
- One 15-ounce can diced tomato (or 2 cups fresh)
- 5½ cups water
- 2 Tbsp Spike
- 1 tsp paprika
- ½ cup minced or whole dried cranberries
- 3 Tbsp sugar
- 3 Tbsp apple cider vinegar
- 1 Tbsp minced fresh dill (or 1 tsp dried) plus extra fresh for garnishing
- 2 tsp minced ginger
- Salt and pepper to taste
- Sour cream for garnishing
- Heat the butter or oil in a 5-quart pot over medium-high heat. Add the onion and carrot and sauté for a few minutes until they begin to soften. Add the cabbage, potato or turnip, and garlic and sauté for another few minutes until the cabbage softens.
- Add the tomato, water, Spike, and paprika, increase the heat to high, and bring to a boil. Reduce the heat to medium and add the cranberries, sugar, vinegar, dill, and ginger. Cover and simmer for 10 minutes or until the potato or turnip is tender.
- Remove from the heat and add salt and pepper to taste if necessary. Ladle into bowls, garnish with sour cream and dill, and serve.
Make it a meal: Top or serve with Seasoned TVP Nuggets.
Complement with pierogies and warm buttered bread.