shchi (slaw), mark's

Name: Shchi (Slaw), Mark's
Yield: 4
Cuisine: American
Ingredients: 1 small turnip; 2 carrots; 3 tablespoon(s) butter; 1 large onion, sliced; 2 stick(s) celery, sliced; 1 1/4 pound(s) cabbage; 5 cup(s) beef stock; 1 sharp eating apple, peeled, cored, chopped; 2 bay leaves; 1 tablespoon(s) fresh dill, chopped; 2 tablespoon(s) pickle juice or lemon juice

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Recipe by

Megan Stewart

@GSMegan

Middletown, OH

This recipe came out of Mark's family recipes, and he notes: I've also enjoyed this as a cold leftover. The dish is ethnically Russian, and classically served with black bread topped with sour cream. (Of course the Russians serve almost everything that way, (smile)).

yield 4 serving(s)

method Stove Top

Ingredients For shchi (slaw), mark's

1 sm

turnip
2

carrots
3 Tbsp

butter
1 lg

onion, sliced
2 stick

celery, sliced
1 1/4 lb

cabbage
5 c

beef stock
1

sharp eating apple, peeled, cored, chopped
2

bay leaves
1 Tbsp

fresh dill, chopped
2 Tbsp

pickle juice or lemon juice

How To Make shchi (slaw), mark's

1
1. Cut the turnip and carrots into matchstick strips. Melt the butter in a pan and fry the turnp, carrot, onion and celery for 10 minutes. 2. Shred the cabbage, add the pan with stock, apple, bay leaves and dill and brihg to a boil Cover and simmer 40 minutes or until vegetables are really tender. 3. Remove the bay leaves, then stir the juice and season with salt and pepper. Serve hot.
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shchi (slaw), mark's

Ingredients For shchi (slaw), mark's

How To Make shchi (slaw), mark's

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