30 min


  2 l water
  700 g cabbage
  200 g pickled cabbage
  2 average potatoes.
  1 large carrot.
  1 onion.


  Put meat in the cold water to make broth tastier. Bring to boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Cook at a low heat for 1 hour. Pour cold water in to keep the same quantity of broth. Add chopped carrot, shredded cabbage, salt. Bring to boil again. Then add potatoes cut in cubes. Chop onion, parsley root, turnip, tomatoes finely and fry in the pan with fat. Put everything in the pan and boil at a low heat for 30 minutes. Five minutes before finishing, put pepper, salt, 2 bay leaves. Schi is served with sour cream, fresh bread or pies.