Belarusian style veal soup
4 servings
70 minutes
Belarusian-style beef shchi is a harmony of flavors combining tender meat, aromatic roots, and sauerkraut. The dish has deep roots in Belarusian cuisine traditions where the sour notes of cabbage brine highlight the depth of the meat broth, creating a rich and warming taste. Hearty, fragrant, and nutritious, this shchi is perfect for cold days when one wants to warm up and enjoy home comfort. Bay leaf and pepper add spiciness to the soup while simmering cabbage makes its taste particularly soft. Served hot, often with rye bread that perfectly complements the dish. Shchi is not just a soup but an embodiment of centuries-old culinary wisdom warmed by the hearth's heat and home hospitality.
1
Wash the veal, cut it into small pieces, and boil in broth until cooked. 5-10 minutes before the meat is ready, add bay leaf and peppercorns to the pot and salt if necessary. Remove the cooked meat from the pot and set aside, strain the broth, remove the bay leaf and pepper, and pour it back into the pot.
- Veal: 150 g
- Meat broth: 2 glasss
- Bay leaf: 4 pieces
- Black peppercorns: 5 piece
- Salt: to taste
2
Chop the cabbage finely, place it in a separate pot, add half of the melted fat (or vegetable oil) and simmer on low heat until soft. Then pour the cabbage brine into the same pot, turn off the heat, and let it sit for a few minutes.
- Sauerkraut: 120 g
- Rendered pork lard: 50 g
- Cabbage brine: 4 tablespoons
3
At this time, wash the roots, peel them, and cut into thin slices. Peel the onion and chop it finely. Melt the remaining half of the fat in a pan and fry the roots and onion until soft.
- Parsley root: 1 piece
- Celery root: 10 g
- Onion: 0.5 head
- Rendered pork lard: 50 g
4
Dissolve the flour with a small amount of hot broth from the pot with soup.
- Wheat flour: 1 teaspoon
- Meat broth: 2 glasss
5
Place the pot with broth on medium heat, add sautéed vegetables, cabbage with brine, boiled meat, flour mixture, a bit of sugar, and cumin to taste, then cook the soup for another 10 minutes.
- Veal: 150 g
- Sauerkraut: 120 g
- Cabbage brine: 4 tablespoons
- Parsley root: 1 piece
- Celery root: 10 g
- Onion: 0.5 head
- Wheat flour: 1 teaspoon
- Meat broth: 2 glasss
- Sugar: to taste
- Caraway: to taste