Best Shchi Recipes

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• Core and shred the green cabbage.
• Peel and chop the garlic.
• Peel and chop the potatoes into large chunks.
• Peel and chop the onions.
• Wash and chop the tomatoes.
• Peel and dice the radishes.
• Wash and slice the leek into thin circles.
• Peel and grate the carrot.
• Melt the butter in a large pot or pan.
• Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
• Add beef stock (vegetable stock or water) and bring to a boil.
• Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
• Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
• Remove and discard bay leaves.
• Finely chop dill and/or parsley.
• Ladle into bowls.
• Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
• Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
• Pumpernickel or rye bread and butter make a great side.
• Refrigerate any leftovers.

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours.
• Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step.
• Just before serving add the fresh lemon juice.

SHCHI

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.