Schi (Cabbage Soup)

Source/Author: Lu

Schi is a centuries-old Russian soup, beloved for its simple ingredients and flavor that deepens over time. Traditionally enjoyed over several days, it gets tastier as the flavors meld. With Hungarian paprika, this version adds a modern twist to a classic comfort food.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• onion	1
• water	3 liters
• potatoes	1-2
• carrot	1
• bell pepper	1
• cabbage	1/2 small head
• beef	1 lb
• sweet Hungarian paprika	1/2 teaspoon
• hot paprika	1/4 teaspoon

1. Cut beef into chunks. In a large pot, bring the water to a boil. Add the beef chunks and bay leaf. Skim off any foam that rises to the surface.

2. Peel onion and add to the broth. Reduce the heat to low, cover, and let it simmer for about 1–1.5 hours until the beef is tender.

3. Remove onion.

4. Shred cabbage and add to the broth.

5. Grate Carrot and add to the broth.

6. Dice bell pepper and to the broth.

7. Wash, peel and dice potato; add to the broth. Let everything simmer for another 20-30 minutes, until the vegetables are tender.

8. Add the Hungarian paprika and hot paprika. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to let the flavors meld.

9.Serve with sour crean and a slice of rye bread on the side.