Recipe Catalog
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Mushrooms are the best friend of shchi. And if you don't want to put brisket in this soup and want to make it lean, chanterelles will help keep the shchi strong and filling. You can find this kind of shchi in the eco-village "Yasno Pole" in the village of Velezhe vo . Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
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A strong, rich soup with barley groats from the Tver pub "Old Suitcase". Shchi is cooked on a pork neck, bacon is added, and the ribs are served separately. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Old Suitcase".
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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.
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The simple taste of fresh boiled cabbage, which, unlike sauerkraut, lacks acidity and intrigue, is noticeably enriched by the broth: its recipe includes beef, onions, fresh tomatoes and three hours of cooking over low heat . Otherwise, this is an everyday, non-committal soup. We strongly recommend preparing fresh cabbage shchi at least a couple of hours before serving and letting it steep, wrapping the pan in a blanket: the interpenetration of flavors will make the soup even richer, and will also add softness to the cabbage, and it will not crunch on the teeth, which is not welcome in classic shchi.
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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.
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An economical but colorful recipe - shchi is cooked in broth from a chicken soup set, which costs pennies. And if you happen to have a couple of chicken spines frozen in the refrigerator, left over from cutlets, for example, then you can make do with them. Chicken has not really taken root in the preparation of shchi, but it is worth taking a closer look at it: it gives a rich and transparent broth without unnecessary heaviness, which also reduces the degree of cabbage and tomato acidity. The sweet pepper dressing is far from classic and directly refers to something Balkan, but the main principle of Russian shchi - the balance of sour and sweet tastes - is observed in this shchi.
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Shchi is the heart of Russian cuisine, a warming soup that fills the home with coziness and aromas of tradition. This recipe transports us to ancient Russian izbas where every housewife knew how to cook shchi with love. Its rich flavor unfolds through the slow stewing of cabbage, aromatic meat broth, and gentle frying of onions and carrots. Sauerkraut adds a slight tanginess while the added spices deepen and enrich the taste. Shchi is served hot with thick sour cream, fresh herbs, and garlic, creating a perfect blend of simplicity and sophistication. This dish is nourishing, warms in cold weather, and preserves the coziness of Russian tradition by uniting generations at the family table.
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The name of the shchi is due to the Tambov landowner Rakhmanov, who was a great gourmet, taught serfs the art of cooking from French books and, they say, "ate up" the two-million family capital. Looking at the recipe for Rakhmanov's shchi, where the main ingredient is sturgeon, it is easy to believe. Rakhmanov's name is listed in the names of several more extravagant dishes, for example, buckwheat porridge boiled in the juice of fried hazel grouse. We took the recipe and history from the monumental work of Vlad Piskunov "Russian Cuisine. The Best of 500 Years.
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An old monastery recipe that Alexander Volkov-Medvedev, the chef of the Ruski restaurant, shared with us, slightly adapting it to modern times. Of course, the long cooking of sauerkraut in a low-heated oven is nothing more than an imitation of languishing in a cooling Russian stove. Having thoroughly steamed in a pot, the cabbage caramelizes, which is why the shchi has a sweet rather than sour taste, which is then emphasized by the porcini mushrooms. Remember Bunin: "Because of the oven damper, there was a sweet smell of shchi - boiled cabbage, beef and bay leaf." That's right - sweet.
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The name is, of course, associative - it's not like every restaurant in Munich serves exactly this kind of shchi. But all the attributes of good Bavarian cuisine are there: sauerkraut (which the Germans definitely know a thing or two about), pork ribs ( the broth is cooked on them), smoked meats used in the dressing. Does it remind you of anything? It's a paraphrase of the familiar solyanka, only here the meat aroma is mixed with beer: a shot of good, aromatic beer is added to the general chorus of ingredients at the end of cooking . The recipe is taken from the Onyx restaurant in Torzhok and published in the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
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But this soup is more like the one we eat in the summer: the chicken neck is responsible for the delicate broth, and the chicken fillet is responsible for the meat component. This soup can be served with sour cream or without.
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Salmon on rye bread with sauerkraut and horseradish is a dish rooted in Russian gastronomic traditions, combining the freshness of seafood with the rich aromas of rye bread, the tartness of cabbage, and the spiciness of horseradish. This recipe embodies the simplicity of rustic cuisine while offering a rich and complex flavor. The salmon, fried to a golden crust, retains its juiciness, while a delicate sauce made from sour cream and horseradish highlights its tenderness. Sauerkraut adds a pleasant tanginess that complements the dish's texture. It is perfect as an exquisite appetizer or light dinner. This is not just food but a gastronomic journey through Russian traditions that unites freshness, richness, and balance of flavors in every bite.
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Herring and sauerkraut salad is a vibrant embodiment of Russian cuisine, where simplicity meets rich flavors. This dish traces back to the traditions of northern regions, where salted fish and sauerkraut were staple winter foods. Crunchy cabbage enriched with oil meets spicy herring, creating a vivid contrast of textures and tastes. The addition of tender egg pieces makes the salad softer and more balanced. It is great as an independent appetizer or as a side to hot potato dishes. Ideal for family dinners or festive gatherings, it evokes nostalgic memories of traditional Russian treats.
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Hungarian sauerkraut soup is a hearty and aromatic dish that reflects the rich traditions of Hungarian cuisine. Its roots trace back to village recipes where sauerkraut was combined with meat products, giving the soup a rich flavor. This soup has a pleasant tanginess complemented by the spiciness of smoked sausage and the sweetness of pepper. The thick consistency provided by a sour cream sauce with flour makes it an ideal option for cold days. Hungarians appreciate it for its warming properties and richness, while fresh herbs at the end add brightness to the taste. It is served as a standalone dish, often accompanied by crispy bread.
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