Sauerkraut Shchi
12 servings
180 minutes
Beef brisket is responsible for the broth, and a whole arsenal of roots added to the broth is responsible for the flavor: carrots, celery, turnips, and parsnips. All of this must be fried in simmered butter, then the soup will have a fantastic aroma , as if mown grass that has been lying in the sun all day was stirred up with a rake. Overall, it's an ideal winter meal: it will warm you up, fill you up, and be an excellent snack for vodka.
1
Put the beef with an onion and half of the roots (carrot, parsnip, celery, turnip) in cold water (5 liters) and boil for 2 hours.
- Beef brisket: 750 g
- Onion: 2 pieces
- Carrot: 2 pieces
- Parsnip: 2 pieces
- Celeriac: 1 piece
- Water: 6 l
2
Then strain the broth and discard the roots.
3
Place sauerkraut in a clay pot, pour in 0.5 liters of boiling water, cover it, and put it in an oven preheated to 180 degrees for 40 minutes.
- Sauerkraut: 750 g
- Water: 6 l
4
Cut the beef into small cubes.
- Beef brisket: 750 g
5
Add the chopped beef and cabbage with water to the strained broth. Bring to a boil. Add the peeled and diced potatoes to the boiling soup.
- Beef brisket: 750 g
- Sauerkraut: 750 g
- Water: 6 l
- Potato: 2 pieces
6
Cut the remaining vegetables (carrots, parsnips, celery, turnips, and onions) into thin strips.
- Carrot: 2 pieces
- Parsnip: 2 pieces
- Celeriac: 1 piece
- Onion: 2 pieces
7
Melt the butter in a pan.
- Clarified butter (ghee): 20 g
8
Sauté chopped vegetables and roots in oil.
- Carrot: 2 pieces
- Parsnip: 2 pieces
- Celeriac: 1 piece
- Clarified butter (ghee): 20 g
9
Add sautéed vegetables, finely chopped parsley, bay leaf, peppercorns to the soup, and season with salt and pepper to taste.
- Parsley: 30 g
- Bay leaf: 3 pieces
- Black peppercorns: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
10
Boil for 20 minutes, then remove from heat, add garlic and let it steep for about 15 minutes.
- Garlic: 5 clove
11
Serve with sour cream and chopped dill.
- Sour cream: to taste
- Dill: 30 g
