Sauerkraut soup
6 servings
70 minutes
Cabbage soup (shchi) is the quintessence of Russian cuisine, deeply rooted in traditions and history. This aromatic soup warms the soul and has been loved by both simple peasants and royal figures. Sauerkraut adds a pleasant sourness to the dish, complemented by rich meat broth and tender vegetable texture. Butter and tomato puree add softness to the flavor, while roots and spices provide depth and richness. Shchi is considered a versatile dish: it can be thick, light, hearty or even lean. Its taste develops even better the next day when the ingredients absorb each other's aromas. Traditionally served with rye bread and sour cream, creating a perfect combination of simplicity and richness of flavor.
1
Cook meat broth.
- Meat: 500 g
2
Put sauerkraut in the soup pot (if the cabbage is very sour, it should be squeezed out first), add 1 - 1 1/2 cups of water, a little oil, then cover the pot with a lid and simmer for about an hour.
- Sauerkraut: 500 g
- Butter: 2 tablespoons
3
After that, pour the broth over the cabbage, add the sautéed roots with tomato, and cook until fully done. Before finishing cooking, add bay leaf, pepper, salt, and pour in the flour dressing.
- Root vegetables (soup roots): to taste
- Tomato puree: 2 tablespoons
- Wheat flour: 1 tablespoon
