In fact, the word "rahman" means "lazy, rustic" (in Old Russian). In the end of 19 century, shchi, cooked hastily from non-acidic green components, call “rahmannie shchi”. Recipe inspired by William V. Pokhlebkin book “Cuisines of our nations”.
1 small cabbage head
1 onion, chopped
1/2 medium carrot, finely chopped
1 potato, halved
1/3 cup parsley root, finely chopped
1/3 cup celery root, finely chopped
2 celery stalks, chopped
1/2 tsp. marjoram
2 bay leaves
10 black peppercorns
2 garlic cloves
1 medium tomato, cut into 4 pieces
Cut stalk from cabbage head, put cabbage in cold lightly salted water for 30 minutes. Take out, scald with boiling water and cut into large squares (1 inch).
Put the prepared cabbage, chopped onions, tomato and roots in boiling water or vegetable broth (about 6 cups), add salt and cook until cabbage and roots soften. Season with spices and sour cream.