Russia · Soups
Sauerkraut Shchi
The soul of Russian cuisine — a rich, dark soup made from braised sauerkraut and beef on the bone, slow-cooked for hours.
Ingredients
- beef on the bone1 kg
- sauerkraut600-700 g
- potatoes4-5 pieces
- large carrot1 piece
- large onion1 piece
- tomato paste2 tbsp
- garlic3-4 cloves
- vegetable oil3 tbsp
- bay leaves2 pieces
- black peppercorns5-7 pieces
- salt to taste
- fresh dill and parsley
- thick sour cream for serving
Method
- 1Wash beef, cover with cold water, bring to a boil. Skim foam, reduce to minimum heat. Add peppercorns and cook covered for 2-2.5 hours until the meat is very tender.
- 2If sauerkraut is too sour, rinse lightly and squeeze, reserving the brine. In a deep pan, heat oil and sauté cabbage 5-7 minutes. Add tomato paste, pour in 1-2 ladles of broth, cover and braise on low heat for 1-1.5 hours until soft and fragrant.
- 3Finely chop onion, grate carrot. Sauté onion until translucent, add carrot and cook another 5-7 minutes.
- 4Strain broth and return to pot. Dice potatoes and cook 10 minutes. Add braised cabbage and sautéed vegetables. Remove meat from bones, slice and return to soup. Add bay leaf, cook another 10-15 minutes.
- 5Season with salt and pepper. Add a little sauerkraut brine if needed. Turn off heat, take out the bay leaves, stir in minced garlic and herbs, cover. Let rest at least 1 hour — ideally refrigerate overnight for even better flavor.
- 6Serve with thick sour cream and fresh herbs.