Shchi with bacon
8 servings
160 minutes
David Emmerle's recipe for the Moscow bar Noor.
1
Send the pork bones to an oven preheated to 180 degrees. Bake for 25-30 minutes.
- Pork bones: 2 kg
2
While the bones are cooking, take care of the vegetables. Also send 150 grams of onion and 150 grams of carrot to bake - they will give the soup the right color.
- Onion: 320 g
- Carrot: 160 g
3
Place the prepared bones in a pot of cold water and start boiling the broth. When the water boils, skim off the foam several times, then add the sautéed onion and carrot. Simmer the broth on low heat for 1.5–2 hours.
- Pork bones: 2 kg
- Water: 5 l
- Onion: 320 g
- Carrot: 160 g
4
Cut the remaining onion, carrot, and bell pepper into strips.
- Onion: 320 g
- Carrot: 160 g
- Sweet pepper: 160 g
5
Chop the garlic in two ways. Half into strips, half into cubes.
- Garlic: 125 g
6
Cut the potatoes into sticks.
- Potato: 300 g
7
Cut the pink tomatoes into slices.
- Tomatoes: 180 g
8
Cut the bacon into small cubes. Fry it in a pan until crispy. Drain the bacon on a sieve to let out the excess fat. Do not discard this fat; it will be needed for frying vegetables.
- Smoked bacon: 180 g
- Sunflower oil: 60 ml
9
In this oil in a thick-bottomed pot, fry the onion until golden brown. Add the julienned carrot. When the carrot becomes soft, add the thinly sliced bell pepper. Then, when the pepper softens, add the sliced garlic. Fry until the vegetables start to emit a strong aroma. Add tomato paste to them.
- Onion: 320 g
- Carrot: 160 g
- Sweet pepper: 160 g
- Garlic: 125 g
- Tomato paste: 300 g
10
Add sauerkraut to the vegetables. If it's large, chop it smaller.
- Sauerkraut: 1 kg
11
Pour the broth over the prepared vegetables. Bring to a boil. Add salt, pepper, bay leaf, and diced garlic.
- Water: 5 l
- Bay leaf: 1 piece
- Garlic: 125 g
12
Add potatoes, then bacon and fresh tomatoes.
- Potato: 300 g
- Smoked bacon: 180 g
- Tomatoes: 180 g
13
Add finely chopped dill to the ready soup. Let the soup steep for a day.
- Carrot: 160 g