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Russian Sche

What you need: 

3-5 cloves of garlic, chopped
5 bay leaves
salt and pepper, to taste
1 head cabbage, chopped
2 carrots, diced
1 onion (yellow or sweet), diced
oil, as needed
1 bunch green onions, chopped
5 medium potatoes, diced
fresh dill, chopped, to taste
parsley, chopped, to taste, optional
vegan sour cream, optional

What you do: 

1. Begin boiling a large pot of water (amount of water needed depends on how many people you are feeding). Add chopped garlic, bay leaves, salt, and pepper to the water. Add cabbage.
2. Begin stir frying diced carrots and onions on medium heat. When onions begin to look clear, add green onions. Turn off heat and set aside.
3. By this time, the water should be boiling. Add diced potatoes to the pot. Once the potatoes are boiling, add carrots and onions to the pot, then herbs. Serve with a bit of vegan sour cream on top.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


The broth can be a bit boring for some people so they may want to use broth or stock. I was a bit concerned about the organization of vegetables and times of cooking but when I tried it everything was very evenly cooked. I didn't use dill because I didn't have it, I used parsley. I also didn't add any sour cream. All in all this was a great soup, especially if you want something light.


I think it's a spelling difference - schi, sche, although I'm a Russian major and have never seen it written "sche".  As far as schav is concerned, I think you're thinking "schavel'" - sorrel.  Someone probably made schi and tossed in schavel, which has a nice, slightly tart lemony flavor.  My mother-in-law sometimes even tosses in kirpiva - nettles - into her schi. 

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