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Sauerkraut Shchi

12 servings

180 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

12servings

Beef brisket

750 g

Water

6 l

Sauerkraut

750 g

Carrot

2 pieces

Onion

2 pieces

Potato

2 pieces

Turnip

1 piece

Parsnip

2 pieces

Celery root

1 piece

Parsley

30 g

Celery greens

30 g

Dill

30 g

Garlic

5 clove

Melted butter

20 g

Bay leaf

3 pieces

Black peppercorns

10 pieces

Sour cream

to taste

Salt

to taste

Ground black pepper

to taste

Cooking steps

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.
Required ingredients:
1. Beef brisket: 750 g
2. Onion: 2 pieces
3. Carrot: 2 pieces
4. Parsnip: 2 pieces
5. Celery root: 1 piece
6. 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.
Required ingredients:
1. Sauerkraut: 750 g
2. Water: 6 l

4
Cut the beef into small cubes.
Required ingredients:
1. 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.
Required ingredients:
1. Beef brisket: 750 g
2. Sauerkraut: 750 g
3. Water: 6 l
4. Potato: 2 pieces

6
Cut the remaining vegetables (carrots, parsnips, celery, turnips, and onions) into thin strips.
Required ingredients:
1. Carrot: 2 pieces
2. Parsnip: 2 pieces
3. Celery root: 1 piece
4. Onion: 2 pieces

7
Melt the butter in a pan.
Required ingredients:
1. Melted butter: 20 g

8
Sauté chopped vegetables and roots in oil.
Required ingredients:
1. Carrot: 2 pieces
2. Parsnip: 2 pieces
3. Celery root: 1 piece
4. Melted butter: 20 g

9
Add sautéed vegetables, finely chopped parsley, bay leaf, peppercorns to the soup, and season with salt and pepper to taste.
Required ingredients:
1. Parsley: 30 g
2. Bay leaf: 3 pieces
3. Black peppercorns: 10 pieces
4. Salt: to taste
5. Ground black pepper: to taste

10
Boil for 20 minutes, then remove from heat, add garlic and let it steep for about 15 minutes.
Required ingredients:
1. Garlic: 5 clove

11
Serve with sour cream and chopped dill.
Required ingredients:
1. Sour cream: to taste
2. Dill: 30 g