Side Pannel
Shchi (Russian Sauerkraut Soup)
Shchi (Russian Sauerkraut Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 1 lb Sauerkraut, fresh or canned
- 1 lg Firm cabbage
- 3 tb Butter or bacon fat
- 1 lg Onion, peeled and sliced
- 1 Rib celery, finely chopped
- 2 Cloves garlic, finely minced
- 2 c Canned Italian-style plum
- -tomatoes
- 2 lb Shin of beef or short ribs
- -of beef
- 2 qt Beef stock
- Salt and pepper to taste
- Juice of one lemon
- 2 tb Granulated sugar
- 2 tb All purpose flour
- 1 tb Finely minced parsley
- 1 tb Finely minced dill
- 1 c Sour cream
Directions
Drain the sauerkraut and empty it into a basin of cold water. rinse well
and squeeze dry. Pull apart to remove any lumps. Remove and discard the
core from the cabbage, then shred the cabbage with a sharp knife. Place the
sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat
and cook the onion, celery, and garlic in it until the onion is
translucent. Add to the kettle. Add the tomatoes, beef, stock, and remove
foam and scum. Add the lemon juice and sugar and cook for 10 p knife. Place
the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the
fat and cook the onion, celery, and garlic in it until the onion is
translucent. Add to the kettle. Add the tomatoes, beef, stock, and salt and
pepper to taste and bring to a boil. Simmer for about two hours, or until
the beef is tender, skimming the surface as necessary to remove foam and
scum. Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour ion the remaining tablespoon of fat until golden in color. Stir
into the soup and cook for about twenty minutes. To serve, slice the meat
and discard the bones. Place the meat in the bottom of a soup toureen. Add
the soup. Garnish with the parsley and dill. Serve the sour cream
separately.
NOTES : I use a 2 lb. piece of Round Steak in place of the shin of beef or
short ribs. Serve with a salad and Italian Bread.
and squeeze dry. Pull apart to remove any lumps. Remove and discard the
core from the cabbage, then shred the cabbage with a sharp knife. Place the
sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat
and cook the onion, celery, and garlic in it until the onion is
translucent. Add to the kettle. Add the tomatoes, beef, stock, and remove
foam and scum. Add the lemon juice and sugar and cook for 10 p knife. Place
the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the
fat and cook the onion, celery, and garlic in it until the onion is
translucent. Add to the kettle. Add the tomatoes, beef, stock, and salt and
pepper to taste and bring to a boil. Simmer for about two hours, or until
the beef is tender, skimming the surface as necessary to remove foam and
scum. Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour ion the remaining tablespoon of fat until golden in color. Stir
into the soup and cook for about twenty minutes. To serve, slice the meat
and discard the bones. Place the meat in the bottom of a soup toureen. Add
the soup. Garnish with the parsley and dill. Serve the sour cream
separately.
NOTES : I use a 2 lb. piece of Round Steak in place of the shin of beef or
short ribs. Serve with a salad and Italian Bread.
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