Bavarian Shchi
4 servings
240 minutes
The name is, of course, associative - it's not like every restaurant in Munich serves exactly this kind of shchi. But all the attributes of good Bavarian cuisine are there: sauerkraut (which the Germans definitely know a thing or two about), pork ribs ( the broth is cooked on them), smoked meats used in the dressing. Does it remind you of anything? It's a paraphrase of the familiar solyanka, only here the meat aroma is mixed with beer: a shot of good, aromatic beer is added to the general chorus of ingredients at the end of cooking . The recipe is taken from the Onyx restaurant in Torzhok and published in the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
Boil broth from pork ribs on low heat for 2–2.5 hours.
- Pork ribs: 150 g
- Water: 750 ml
2
Place the sauerkraut on a baking sheet, cover with parchment paper, wrap the baking sheet in foil, and put it in a preheated oven at 160 degrees for 1 hour.
- Sauerkraut: 150 g
3
Slice the onion into strips and fry in vegetable oil until cooked, then add tomato paste and sauté for another 3-5 minutes.
- Onion: 50 g
- Tomato paste: 20 g
- Vegetable oil: 10 ml
4
Place the peeled potatoes whole in boiling broth, cook until done, remove from the broth and mash into puree.
- Potato: 150 g
5
Cut the ham and sausage into strips and fry in a pan.
- Ham: 50 g
- Dry-cured sausage: 25 g
6
Transfer the prepared ingredients into the broth: first the cabbage, then the onion with tomato paste, and the fried ham and sausage. Finally, add the mashed potatoes. Bring to a boil, season with sugar, salt, and spices. Pour in the beer, bring to a boil again and turn off. Let it steep.
- Sauerkraut: 150 g
- Onion: 50 g
- Tomato paste: 20 g
- Ham: 50 g
- Dry-cured sausage: 25 g
- Potato: 150 g
- Sugar: 2 g
- Salt: to taste
- Spices: to taste
- Beer: 10 ml