Sauerkraut Shchi with Smoked Ribs
4 servings
180 minutes
A strong, rich soup with barley groats from the Tver pub "Old Suitcase". Shchi is cooked on a pork neck, bacon is added, and the ribs are served separately. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Old Suitcase".
1
Cut the pork into cubes, lightly fry and boil until cooked. In the boiling broth, add cabbage, barley groats washed in cold water and cook for about 30 minutes. Add the chopped and sautéed onions and carrots in vegetable oil, salt and spices.
- Pork neck: 260 g
- Sauerkraut: 200 g
- Barley groats: 20 g
- Carrot: 160 g
- Vegetable oil: 50 ml
- Onion: 280 g
- Salt: 10 g
- Spices: to taste
2
Peel the tomatoes, dice them, and sauté in a pan with melted butter over low heat for 5–10 minutes. Dice the bacon and garlic, fry them in vegetable oil, and add to the soup with the tomatoes 10–15 minutes before cooking is finished.
- Tomatoes: 200 g
- Butter: 20 g
- Smoked bacon: 70 g
- Garlic: 4 g
3
For Idaho potatoes, wash the potatoes with skin well, cut into wedges, boil for 2-3 minutes, then drain in a sieve and let the water drain. Fry the prepared potatoes in hot oil. Mix 50 ml of vegetable oil with salt, ground pepper, crushed garlic, and chopped herbs and combine with the fried potatoes.
- Potato: 320 g
- Vegetable oil: 50 ml
- Salt: 10 g
- Garlic: 4 g
- Green: 2 g
4
Serve the ready soup in a pot, sprinkled with chopped greens. On a separate plate, serve 'Idaho' potatoes and smoked ribs. Place sauce dishes with sour cream and finely chopped onions.
- Green: 2 g
- Sour cream: 200 g
- Onion: 280 g
- Pork neck: 260 g