Shchi

Russians have been eating shchi, a soup made from sour cabbage, for over 1000 years. It was consumed by all social classes and prepared using almost the same recipe. Over the years, many variations of the basic recipe have emerged—this time, we present one of them.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 680 g Sauerkraut

  • 680 g Meat, beef, side

  • 85 g Mushrooms, shiitake, dried

  • 2 piece Carrot, fresh

  • 1 piece Potatoes, white

  • 1 piece Green, raw

  • 1 piece Onion, raw

  • 0.5 bouquet Thyme, raw

  • 3 pieces Spices, bay (leaves)

  • 4 pods Garlic, fresh

  • 1 spoon Oil, vegetable oil, canola

  • 125 ml Sour cream

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 1.5 teaspoons Salt, table

Steps

  1. Peel and chop the onion and garlic. Wash the meat. Wash, peel, and cut the carrots into pieces. Wash and chop the greens. Wash, shake off, and chop the parsley. Place a pot with 2 liters of water on the stove. Add the meat, carrots, greens, and half of the chopped onion to the pot. Wait for the water to boil, then reduce the heat, cover the pot, and cook for 2 hours. After 1 hour of cooking, season the dish with salt. After 2 hours, remove the pot from the heat, take the meat out of the soup, and cut it into 2.5 cm cubes.

  2. Place a saucepan with 1 liter of water on the stove and wait for it to boil. Preheat the oven to 175 °C. In a large ovenproof dish with a lid, place the cabbage and pour 1 liter of boiling water over it. Add a tablespoon of sour cream and oil. Cover the dish and place it in the preheated oven for 30 minutes.

  3. Peel, wash, and dice the potatoes. Clean the mushrooms. Place the potatoes and mushrooms in the saucepan, add 2 cups of water, and cook for about 10 minutes. Drain the potatoes and mushrooms, and slice the mushrooms into strips.

  4. Combine all the ingredients (except the beef, garlic, sour cream, and parsley) in the pot where the meat was cooked, add marjoram, mix, and season with salt to taste. Place the pot on the stove, wait for the liquid to boil, then cover and reduce the heat. The soup should simmer for another 20 minutes.

  5. Remove the pot from the heat, cover it with a thick cloth (or folded towel), and let it rest for 20 minutes. Serve the shchi in bowls with the beef, garlic, sour cream, and chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 84.03 kcal
  • Fat: 1.52 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 7.89 g
    • Sugars: 0.86 g
  • Protein: 7.79 g
  • Fiber: 1.57 g

Advice

The dish can be enriched with added mushrooms when served on plates.