Chapter 19 : Russia

The frozen north of the world is poorly understood by the west, known for its dreary colors, and the eastern side of Europe and the north of Asia is hardly thought of as a major culinary center. But while it may lack South Asia's rich array of spices and Western Europe's intricate technique, the Russians assuredly know how to cook, making unique and delicious dishes from sour cream, parsley, cabbage, and potatoes.

Schi

Prep Time: 10 minutes
Cooking Time: 4 1/2 hours

Serves: 6

Ingredients:

2 lbs beef brisket, chopped into bite sized chunks

4 quarts stock

2 tbsp butter

2 onions, thinly sliced

1 head cabbage- quarted, cored and shredded

1 lb potatoes, peeled and diced

2 tomatoes- peeled, seeded, and chopped

salt and pepper to taste

Cooking:

Put the stock and brisket into a large pot and bring to a simmer. Skim off the foam that rises to the top. Simmer 3 to 4 hours.

In a seperate pan, add some oil and sautee the onions until they are translucent but not carmelized. Add the shredded cabbage and sautee another 5 minutes, or until wilted.

Add to the pot along with potatoes, tomatoes, salt, and pepper and simmer another 30 minutes, or until potatoes are soft.

Serve with rye bread and garnish with sour cream and dill.