160 Cabbage, turnip 15, 20 carrots, parsley 5, 20 onions, leeks 10, 45 tomatoes, flour 3, 10 table margarine, sour cream 10, bay leaf, pepper, herbs.
Root (turnip, carrot, parsley) and onion (onion and leek) cut into slices or cubes and fry along with the fat. Cabbage cut into checkers 2-3 cm, and an earlier (with the stalks) – slices of 5-6 cm.
Some late varieties white cabbage give unpleasant odor and bitter taste, such cabbage before laying immersed for 2-3 minutes in boiling water.
5-10 minutes before the end of cooking fill the soup strained white sauce, salt, spices (bay leaf, pepper), simmered tomato puree or tomatoes, sliced.
Shchi with fresh cabbage can be cooked without white sauce. Serve the soup with sour cream and herbs.
You can also cook the soup of savoy cabbage.