Siberian cabbage soup with salted tomatoes
4 servings
90 minutes
Siberian shchi with salted tomatoes is a true embodiment of Russian cuisine, harmoniously combining the sweet-sour notes of fermented vegetables and the rich flavor of beef broth. The origins of this dish trace back to deep Siberia, where shchi were a staple due to accessible ingredients and their ability to warm in harsh frosts. Shchi have a bright, slightly spicy taste thanks to the salted tomatoes, while sauerkraut adds a light tanginess. The addition of cloves makes the aroma truly warming. This dish is served hot, allowing it to rest a bit for the full flavor to unfold. Shchi pair perfectly with fresh rye bread and sour cream, adding even more depth to their taste.
1
Make broth. I prepare broth using this recipe, but I take less meat and add celery. The recipe calls for 2 carrots — one for the broth and the other for the soup.
- Beef: 500 g
- Celery: 1 piece
- Carrot: 2 pieces
2
When the broth is ready, remove the meat, cut it into portions, and put it back in the pot.
- Beef: 500 g
3
Peel the potatoes, cut them into large slices, and place them in the broth.
- Potato: 3 pieces
4
Chop the cabbage finely. Pour boiling water over the tomatoes, peel them, and chop the flesh.
- Sauerkraut: 150 g
- Salted tomatoes: 3 pieces
5
Peel the carrot, grate it on a coarse grater, and lightly fry in a pan with 1 tablespoon of butter and 0.5 tablespoon of sugar.
- Carrot: 2 pieces
- Butter: 1 tablespoon
- Sugar: 0.5 tablespoon
6
When the potatoes are cooked in the broth, add cabbage to the pot, and after 5 minutes - tomatoes, carrots, bay leaf, peppercorns and cook for another 10 minutes.
- Potato: 3 pieces
- Sauerkraut: 150 g
- Salted tomatoes: 3 pieces
- Carrot: 2 pieces
- Bay leaf: to taste
7
At the end of cooking, add brine, spices, and salt to taste.
- Salt: to taste
- Spices: to taste
8
Let the ready soup sit for 10-15 minutes and serve with sour cream.
- Red onion: 1 piece