Boyar's cabbage soup
6 servings
40 minutes
Bojar's shchi is a true symbol of Russian cuisine, worthy of royal feasts. Thick, rich, and aromatic, they captivate from the first spoonful. The history of this dish dates back to ancient times when noble people preferred rich and hearty meals. The secret to their magnificent taste lies in the combination of fried pork belly, sauerkraut, and sautéed vegetables. Cabbage adds a pleasant sourness to the shchi while potatoes and butter provide tenderness and creaminess. Bay leaves and pepper complement the bouquet of spicy notes. These shchi are traditionally simmered over low heat to reveal the full spectrum of flavor nuances. They are best served with fresh rye bread, sour cream, and garlic to highlight their noble character and create a true gastronomic celebration.
1
Cut the meat into small pieces and fry in a pan without oil.
- Pork belly: 500 g
2
Place the roasted meat in a pot, pour boiling water, add the sauerkraut, and simmer on low heat.
- Sauerkraut: 400 g
3
Cut the potatoes into strips and boil them in a separate pot.
- Potato: 200 g
4
Sauté onion, celery root, and carrot in butter in a pan.
- Onion: 100 g
- Celeriac: 50 g
- Carrot: 50 g
- Butter: 50 g
5
Put everything in a pot, add salt if needed, add boiling water (the thickness of the soup can be adjusted to taste), add peppercorns and bay leaves.
- Salt: to taste
- Bay leaf: to taste
- Black peppercorns: to taste
6
Simmer the soup on low heat for 10 minutes.
7
Serve fresh rye bread, sour cream, crushed garlic, and fresh dill with the boyar soup.
