Valaam Shchi
6 servings
135 minutes
An old monastery recipe that Alexander Volkov-Medvedev, the chef of the Ruski restaurant, shared with us, slightly adapting it to modern times. Of course, the long cooking of sauerkraut in a low-heated oven is nothing more than an imitation of languishing in a cooling Russian stove. Having thoroughly steamed in a pot, the cabbage caramelizes, which is why the shchi has a sweet rather than sour taste, which is then emphasized by the porcini mushrooms. Remember Bunin: "Because of the oven damper, there was a sweet smell of shchi - boiled cabbage, beef and bay leaf." That's right - sweet.
1
Place the sauerkraut in a clay pot (or cast iron cauldron), cover tightly with foil, and put it in the oven. Simmer for at least 8 hours at 100 degrees. Ideally — for a day.
- Sauerkraut: 500 g
2
Meanwhile, pour boiling water over the mushrooms and let them sit for an hour.
- White mushrooms: 150 g
- Water: 1.5 l
3
Chop the onion into strips and sauté in butter.
- Onion: 300 g
- Butter: 100 g
4
After the cabbage has simmered, pour mushroom broth over it. Then add sautéed onions and cook on low heat for an hour.
- Water: 1.5 l
- Onion: 300 g
5
Slice the mushrooms into strips, add to the soup, and cook for another hour.
- White mushrooms: 150 g
6
Taste first, then add salt and sugar to your liking.