SHCHI

Shchi image

Yield makes 6 to 8 servings

Number Of Ingredients 15

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2 pounds boneless beef chuck, cut into 1-inch cubes
1 bay leaf
1/2 bunch of fresh parsley
3 carrots, roughly chopped
2 onions, roughly chopped
2 celery stalks, roughly chopped
1 pound good-quality sauerkraut
3 tablespoons butter
2 garlic cloves, minced
1/2 pound button mushrooms, trimmed and sliced
1 small head of cabbage, about 1/2 pound, cored and shredded
1 potato, peeled and diced
Salt and black pepper to taste
3 tablespoons chopped fresh dill leaves for garnish
1 cup sour cream

Steps:

Put the beef, bay leaf, parsley, and half the carrots, onions, and celery in a large saucepan with 7 cups cold water. Bring the mixture to a boil, then lower the heat and simmer for at least an hour, longer if you have time. Remove the beef from the stock and set aside; when it's cool, chop it roughly. Strain the stock, discarding the vegetables.
Lightly rinse the sauerkraut and drain well. Melt the butter in a large, heavy saucepan or flameproof casserole over medium heat. Add the remaining carrots, onion, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, mushrooms, sauerkraut, and cabbage and cook, stirring occasionally, for about 10 minutes. Add the potato, beef cubes, and reserved stock and simmer for another 30 minutes, or until the vegetables are tender. (You can prepare the soup up to this point in advance; let sit for a few hours or cover and refrigerate for up to 2 days before reheating and proceeding.) Add some salt and pepper, then ladle into bowls. Garnish with the dill and serve, passing the sour cream at the table.