Autumn is upon us, and where I live the temperatures are starting to cool off. So, it's the perfect time for making soup. Today I am going to share with you, dear readers, how to make one of my favorite soups: Russian Cabbage Soup!
The Humble Origin of Soup
The Humble Origin of Soup
Soups have been helping humanity stave off starvation for tens of centuries, and were commonly known as "pottage" in the Middle Ages. Enjoyed by both rich and poor alike, most soups were known as "peasant food," and were simply thick and hearty stews made of water and sometimes beer or wine as well as whatever vegetables and herbs might be handy. Grains and meat were sometimes added as well as grated cheeses.
Since they grew in cool temperatures and could be stored for many months, cabbage and potatoes were two food staples that are found in most of the recipes for soups and stews made in Europe from the Neolithic period through to the Middle Ages. These ingredients are still in use in most soup recipes today.
Russian Cabbage Soup is a great choice to feed yourself and your family in the fall and winter. This soup is just the thing to knock the chill off on a wet and dreary afternoon or cold and snowy evening. It is low-cost, filling and nutritious, with cabbage being a great source of Vitamin C and potatoes a great natural source of potassium.
Known as Shchi in Russia, some version of this particular cabbage soup has been made there since at least the 9th Century and it remains popular over 1,000 years later! If you are curious how to correctly pronounce the name of this dish in Russian, check out this link at Wikipedia: (Russian: щи; IPA: [ɕːi] (
listen))
Choosing the Meat for Your Stew
Since they grew in cool temperatures and could be stored for many months, cabbage and potatoes were two food staples that are found in most of the recipes for soups and stews made in Europe from the Neolithic period through to the Middle Ages. These ingredients are still in use in most soup recipes today.
Russian Cabbage Soup is a great choice to feed yourself and your family in the fall and winter. This soup is just the thing to knock the chill off on a wet and dreary afternoon or cold and snowy evening. It is low-cost, filling and nutritious, with cabbage being a great source of Vitamin C and potatoes a great natural source of potassium.
Known as Shchi in Russia, some version of this particular cabbage soup has been made there since at least the 9th Century and it remains popular over 1,000 years later! If you are curious how to correctly pronounce the name of this dish in Russian, check out this link at Wikipedia: (Russian: щи; IPA: [ɕːi] (
listen))Choosing the Meat for Your Stew
Pork is currently one of the lowest priced meats per pound that is available in my part of the U.S, and is found in most traditional recipes for cabbage soup in Russia proper as well as Estonia and the Ukraine. Today, many folks substitute beef chuck roast, chicken, or ground meat such as hamburger, sausage or turkey in place of the pork, which is entirely fine. You can even leave out the meat altogether and use vegetable stock in place of the beef broth if you prefer a vegetarian meal.
Guidelines for Cooking Time
Guidelines for Cooking Time
It doesn't take long to assemble the ingredients for this soup; but keep in mind you will want to start early enough in the day that you have time to simmer it on the stove eye or in your slow cooker for 4 to 8 hours. The key is to cook it on a low temperature for several hours once the meat is browned.
Russian Cabbage Stew Recipe
Into a 6 to 8 Quart Dutch Oven place a 2 1/2 to 3 pound Boston Butt Pork Roast
Into a 6 to 8 Quart Dutch Oven place a 2 1/2 to 3 pound Boston Butt Pork Roast
(Currently selling for 99 cents a pound in my location, I paid $2.75 for the one I used today.)
Add 3 minced cloves of garlic and two chopped yellow onions.
(3 pound bags of yellow onions are currently $1.29 in my area, and fresh garlic heads are $1 each. So this step costs between 50 and 75 cents.)
Sprinkle roast with some ground black pepper.
(cost is pennies)
Brown meat on medium heat on both sides for several minutes.
Grate two carrots and add on top of the roast after it's been browned.
(At 99 cents a pound this step costs you about 15 to 20 cents.)
Add 1 head of cabbage, that you've coarsely chopped, to the pot, on top of the carrots.
(At 39 cents a pound, this will cost you about 75 cents.)
Add one 15 oz. can of diced, stewed tomatoes on top of the cabbage.
(50 cents)
Add one quart of beef broth.
( I usually make beef broth at home, from leftover beef bones and freeze for when needed, so this doesn't cost me anything, but if you need to buy the broth you can get almost a quart sized box at several of the dollar stores for around $1. to $1.50.)
Add 1-2 tablespoons sugar and 2-3 tablespoons Apple Cider Vinegar, to taste.
(pennies, really)
Add salt to taste.
Add additional water to bring soup to within 1 inch of the top of your pot.
Add salt to taste.
Add additional water to bring soup to within 1 inch of the top of your pot.
Bring soup to a boil on 3/4 high heat and then reduce temperature to low-medium, cover with a slightly ajar lid and simmer for 4 to 6 hours until the meat is done in the center and falls off the bone.
Before serving, remove the roast pork and either slice into strips or chop into bite sized pieces, removing the fat and bone before returning the now cooked meat to the pot.
Suggested Additions
Before serving, remove the roast pork and either slice into strips or chop into bite sized pieces, removing the fat and bone before returning the now cooked meat to the pot.
Suggested Additions
About 2 hours before it's done, you can add a couple of small, finely diced potatoes, to the pot. I don't add the potatoes at the beginning to prevent them from becoming too mushy from cooking so long.
You can also add different vegetables, such as spinach, leeks and mushrooms to the pot. Some folks even add sauerkraut in addition to the fresh cabbage in this hearty stew. Feel free to improvise and make this YOUR soup!
While not traditionally associated with Russian Cabbage Stew, additions such as sliced yellow squash, peas, sweet potato and lentils can all impart an interesting flavor and texture to this soup.
Serving Suggestions
You can also add different vegetables, such as spinach, leeks and mushrooms to the pot. Some folks even add sauerkraut in addition to the fresh cabbage in this hearty stew. Feel free to improvise and make this YOUR soup!
While not traditionally associated with Russian Cabbage Stew, additions such as sliced yellow squash, peas, sweet potato and lentils can all impart an interesting flavor and texture to this soup.
Serving Suggestions
I like to serve this soup with a toasted and buttered, crusty rye or pumpernickel type bread. Cornbread is also a good choice.
If you like, you can top off your bowl of soup with a couple of good sized spoonfuls of sour cream, some finely minced chives or green onions. Serve the soup and bread alongside a fermented vegetable, such as pickled beets or chow-chow as an extra low-cost treat for your taste buds!
Total Cost
If you like, you can top off your bowl of soup with a couple of good sized spoonfuls of sour cream, some finely minced chives or green onions. Serve the soup and bread alongside a fermented vegetable, such as pickled beets or chow-chow as an extra low-cost treat for your taste buds!
Total Cost
My total cost when I made this soup today, not counting additions and bread was just under $5 and it will feed 4 to 6 people two large bowls a day for a couple of days. You can easily extend this soup to serve more people by adding more broth and a few more vegetables to the pot. .
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If you like recipes under $5, be certain to check back for another delicious frugal recipe of the week post next Wednesday! This Saturday I will be posting new money saving grocery shopping tips as well!
Photo Credit: Flickr, vasilv_spb
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