Volkonsky Shchi
15 servings
300 minutes
Volkonskie shchi is an ancient dish of Russian cuisine rooted in the traditions of princely feasts. Their rich flavor combines with the noble aroma of duck and goose, highlighted by stewed sauerkraut, white mushrooms, and spices. Frozen cabbage gives the shchi a special tenderness, while the addition of pickled Antonovka apples and prunes creates a refined blend of sweet-sourness with a rich meaty base. Honey-thyme marinade makes the meat tender and aromatic, while the long stewing process reveals layers of flavors. These shchi are served without sour cream and traditionally accompanied by a chicken pie (kurnik), creating a harmonious duet of gastronomic delight. The dish requires time and patience but results in thick, rich shchi with a vibrant historical character that warms the soul and offers the taste of true Russian feasting.
1
Burn the duck and goose carcasses over the fire and clean them. Rinse thoroughly, completely separate excess fat, skin, and bones. Rub the fillet pieces with salt, pepper, thyme, and honey, and let them marinate for 2 hours. Clean and rinse the offal (mainly liver but gizzards can be used too). Salt it and pour brandy over it. Soak the mushrooms for 2 hours.
- Duck: 1.5 kg
- Goose: 1.5 kg
- Dried thyme: 0.5 teaspoon
- Honey: 2 tablespoons
- Giblets: 200 g
- Brandy: 50 ml
- Salt: to taste
2
Pour water into a pot, add skin, bones, heads, necks, and all scraps left after processing the bird. Add one onion, carrot, parsley, and bay leaf. Place on the fire. After boiling, skim off the foam, add salt, and simmer covered for 3 hours. Strain the finished broth through a sieve.
- Water: 8 l
- Onion: 2 pieces
- Carrot: 1 piece
- Parsley root: 2 pieces
- Bay leaf: 2 pieces
- Salt: to taste
3
Cut the duck and goose meat into 5-6 cm pieces, fry in a pan with bird fat and remaining marinade until browned (about 5-6 minutes on each side). After frying the meat, fry the liver in the same pan with brandy. The liver should not be fried for more than 2 minutes, otherwise it will become dry.
- Duck: 1.5 kg
- Goose: 1.5 kg
- Brandy: 50 ml
4
For this shchi, the cabbage should be without carrots, well and long fermented, and most importantly - frozen, meaning left in the frost for at least 10-15 days. After this, the thawed cabbage acquires a certain color and taste. Rinse the prepared cabbage in cold water for 10 minutes. In a cast-iron pot (large saucepan), melt the fat taken from the duck and goose, add the cabbage, fried meat, white mushrooms, cumin seeds, and finely chopped onion. Pour in 2 liters of prepared broth. Simmer covered on low heat for 2 hours until the cabbage becomes soft. During cooking, taste and add salt if necessary.
- Sauerkraut: 2 kg
- Duck: 1.5 kg
- Goose: 1.5 kg
- Dried porcini mushrooms: 200 g
- Caraway seeds: 0.5 teaspoon
- Onion: 2 pieces
- Water: 8 l
- Salt: to taste
5
Wash the pitted prunes, add them whole (not chopped) to the cabbage 15 minutes before it's done. At the end of stewing, add the liver and remove from heat after a minute.
- Pitted prunes: 150 g
- Giblets: 200 g
6
Combine the broth and stewed cabbage with meat. Bring to a boil, add the pickled Antonovka apples sliced into thin wedges. Simmer on low heat for another 10 minutes. Remove from heat, wrap in a blanket, and let it 'rest' for another hour. In the case of a Russian stove, they can simmer in a warm (but not hot!) oven for about an hour.
- Water: 8 l
- Pickled apples: 3 pieces
7
These soups are not served with sour cream. According to the recipe, they are served with chicken pie.