Sauerkraut soup
Origin of the recipe
It's impossible to imagine Russian cuisine without shchi. The word "shchi" or "shti" is believed to derive from the Old Slavic word "s'to"—something filling, food. In peasant homes, cabbage was fermented for the winter, and shchi made from sauerkraut could be eaten year-round. In summer, fresh cabbage was used or replaced with herbs like sorrel or nettle. Shchi made from sauerkraut is more aromatic and has a pleasant tartness.
What do you need for cooking?
Ingredients
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Beef on the bone
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Sauerkraut
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Carrot
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Onions
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Tomato paste
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Potato
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Garlic
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Parsley
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Ground black pepper
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Vegetable oil
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Salt
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Water
Kitchen utensils
- Frying pan with a lid
- Spoon
- A saucepan with a lid
- Skimmer
Classic shchi with sauerkraut is a flavorful and rich Russian dish that will warm you up any time of year. Sauerkraut imparts a unique tartness to the shchi, creating a unique flavor paired with the delicate meat broth and fresh vegetables. This recipe is the perfect choice for those looking to enjoy a traditional Russian dinner that will delight you with its rich flavor and ease of preparation.
Step-by-step recipe
Step 1:
Place the meat in a saucepan, cover it with 3 liters of water and bring to a boil.
Step 2:
Drain the broth and rinse the meat.
Step 3:
Return the meat to the pan, cover with fresh water, bring to a boil and skim off any excess water.
Step 4:
Wash and peel one carrot and onion and add them to the pot with the meat.
Step 5:
Cover the pan with a lid and cook for 1.5 hours on low heat.
Step 6:
Pour 2 tablespoons of vegetable oil into a frying pan, chop the onion and fry it for 3 minutes over medium heat.
Step 7:
Chop the remaining carrots and add them to the sautéed onions. Stir. Cover the pan with a lid and cook for 10 minutes over low heat.
Step 8:
Add tomato paste to the onions and carrots and stir. Cook for another 2 minutes over low heat.
Step 9:
Transfer the vegetables from the pan to a separate bowl.
Step 10:
Add 1 tablespoon of oil to the frying pan and add the sauerkraut and its juices.
Step 11:
Add 200 ml of water to the sauerkraut, stir, and bring to a boil. Cover the pan with a lid and simmer for 40 minutes over low heat.
Step 12:
Remove the onion, carrot and meat from the pan.
Step 13:
Separate the meat from the bones.
Step 14:
Peel the potatoes and cut them into cubes.
Step 15:
Place the potatoes in the broth and bring to a boil.
Step 16:
Cover the pan with a lid and cook for 10 minutes over low heat.
Step 17:
Add the cooked vegetables and sauerkraut to the pan and stir.
Step 18:
Cut the meat and add it to the soup.
Step 19:
Add the bay leaf, cover the pan with a lid and cook for another 20 minutes over low heat.
Step 20:
Add black pepper, salt, crushed garlic and stir.
Cooking tips
If you want a richer cabbage soup, use fattier cuts of meat and add less water.
The cabbage soup should just simmer while cooking. If it boils too vigorously under the lid, you can remove it. However, remember that this will cause more water to boil off.
Shchi should be served after it has steeped for at least 30-40 minutes.
I cook it almost the same way, but without tomato paste, only tomatoes, I don’t like it in shchi, borscht is enough for her, let her be happy with that too.
