RED! Cabbage, Shchi Soup (Soupe au chou) and Piroshkis

Cabbage Shchi Soup (Soupe au chou)

 

3 tablespoons butter

1 large onion, chopped or sliced thinly

1 large carrot, peeled and cut into sticks

1 turnip, peeled and cut into sticks

1 celery rib (or one leek), sliced

1 large head cabbage cut into shreds

1 bay leaf

1 apple, cored, peeled and chopped

Black peppercorns to taste

8 cups vegetable stock or imitation beef stock

2 large peeled and coarsely chopped russet potatoes

Salt and pepper to taste

Sour cream for garnish: optional

 

In a large saucepan, melt butter and sauté onion, carrot, turnip and celery for about 10 minutes. Add cabbage, bay leaf, peppercorns and stock.

Bring to a boil. Reduce heat and simmer, covered, 45 minutes.

May serve with boiled potatoes and sour cream. Adjust seasonings

Piroshkis

 

Dough: Prepared pizza dough (Trader Joe’s)

 

Filling:

1 lb imitation ground beef.

1 medium onion, chopped

1 garlic clove, minced

chopped parsley

1 egg, beaten

(1 egg, beaten to brush over piroshis before baking.)

 

Sauté onion about 5 minutes, add garlic, imitation meat and parsley.

Add egg and stir well. Spice according to taste.

Cut dough into circles with a large glass.

Place 1-2 Tbsps filling in center. Bring edges together in a half-moon shape.

Pinch securely.

Let piroshkis rise 20 minutes, brush with beaten egg yolk.

Bake 15 minutes in 450 F. oven.

 

Done