Imperial Shchi
Description
Perfect for lunch. Authentic Russian shchi take a long time to prepare, as they were traditionally cooked in a stove. If you're aiming to make shchi that are as close as possible to the authentic version in taste, be prepared for a lengthy process. But that's no problem, because the delicious flavor will make you forget just how long the shchi took to cook :) This recipe provides detailed instructions and illustrations. The soup is ready to serve.
Instructions
- 1
Step 1
It is best to cook cabbage soup broth using beef marrow bone with meat. Rinse the meat and place it in a pot. Pour in water until it covers the meat by about 3-4 cm, then set it to cook. When it comes to a boil, skim off the foam and add salt.
- 2
Step 2
Peel the celery root, parsley root, carrot, and onion. Add everything to the meat in the pot and simmer for an hour and a half.
- 3
Step 3
After an hour and a half, add several allspice and black peppercorns, and 1-2 bay leaves to the broth. Cook for another 30 minutes.
- 4
Step 4
We will use frozen mushrooms for the soup. You can also use fresh or dried ones. Do not thaw the frozen mushrooms!
- 5
Step 5
Peel the potatoes and place them in another pot together with the mushrooms. Pour in 3 cups of water and set over heat. When it comes to a boil, skim off the foam and add 1 teaspoon of salt, a couple of allspice and black peppercorns, and a bay leaf. Simmer for 20 minutes over low heat.
- 6
Step 6
Remove the cooked mushrooms and potatoes, and strain the broth.
- 7
Step 7
We will braise sauerkraut in the oven. Place the sauerkraut into a ceramic pot, pour in two cups of boiling water, and add butter. Cover with a lid and put in the oven preheated to 200 degrees for 1 hour.
- 8
Step 8
Peel the remaining onion and carrot, cut the carrot into thin strips, and the onion into cubes.
- 9
Step 9
Thinly slice the fresh cabbage.
- 10
Step 10
The broth is ready. Remove the meat, take it off the bone, and strain the broth.
- 11
Step 11
Cut the boiled potatoes into small cubes.
- 12
Step 12
Now take a large pot suitable for oven cooking and start layering the ingredients in it: pieces of meat, raw cabbage, potatoes, mushrooms, stewed sauerkraut, onions, and carrots. Pour mushroom and meat broth over everything.
- 13
Step 13
Place the pot with the future shchi (cabbage soup) into the oven, cover with a lid, and simmer for two hours at 180 degrees. It's better to put it on a baking sheet rather than directly on the oven floor, as it may splash and boil over.