Anna Kharzeeva - The Soviet Diet Cookbook - exploring life, culture and history – one recipe at a time

I think it’s no secret to anyone that Russians love our cabbage, although this is not necessarily by choice. I mean, it’s not like we had a nice spread of vegetables to choose from growing in the Russian soil. Many Russian dishes feature cabbage, and soup is no exception. Shchi, or cabbage soup, is probably the second most popular soup in Russia after borscht, although it is a lot less exciting.

I grew up with Granny’s shchi, which consisted of cabbage and broth, with the occasional addition of meat. She would serve it with some homemade croutons which, to be honest, were the most exciting part of it. I was a little bit surprised to read that the recipe in the Book also includes potatoes, tomatoes and carrots.

Just as well it did, too, because when I made it, I was visiting my Australian in-laws, and I didn’t think they would be terribly excited by the idea of having boiled cabbage and broth for dinner. The quality of produce in Australia is very high and as a result, the soup turned out nicely and was well received. At least my in-laws said they enjoyed it, and I’m just going to believe they were sincere.

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