Boyars' Shchi
Description
There are many ways to prepare shchi, and they have various names. But rich, hearty shchi made with plenty of meat and white mushrooms are called "boyar shchi." In ancient Russia, only boyars could afford such a luxurious soup. Nowadays, we can easily prepare it ourselves. The recipe for boyar shchi is simple, won't take much of your time, and when slow-cooked in the oven, the shchi turns out incredibly delicious and very filling. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the porcini mushrooms and soak them in warm water for 15 minutes. Then boil them for 30 minutes. Do not discard the mushroom broth.
- 2
Step 2
Cut the meat into portion pieces, fry in half of the butter until a light crust forms. Transfer the meat to a pot, pour in water, and simmer for 40 minutes.
- 3
Step 3
If the cabbage is very sour, it should be rinsed under cold water. Then sauté the cabbage in oil for 5 minutes after the meat, add a little mushroom broth, and simmer for another 15–20 minutes covered.
- 4
Step 4
The meat should be transferred to a large casserole dish or pot that can be used in the oven. If you don't have a casserole dish, it's better to use a pot with thick walls.
- 5
Step 5
Add mushroom broth to the meat broth and bring to a boil. Cut mushrooms into small pieces and slice potatoes into small strips. Add them to the broth, season with salt and pepper, and cook for 10 minutes.
- 6
Step 6
Peel the carrots and parsley root, grate them on a grater, and finely chop the onion.
- 7
Step 7
Sauté everything together for a few minutes in butter, add tomato paste, and simmer for another 2 minutes.
- 8
Step 8
Now it is necessary to transfer all the ingredients for the shchi to a pot (cabbage, mushrooms, potatoes, broth, and vegetables with tomato paste).
- 9
Step 9
Also, rub the garlic with salt and add it to the pot as well. Cover the pot with a lid and place it in the oven for 1 hour at 160 degrees.
- 10
Step 10
Serve boyar shchi with finely chopped herbs and sour cream.