Wheatgrass Soup
Description
A hearty first course. This soup has been traditionally cooked in Russia since ancient times, known as "Russian Shchi" or "Sour Shchi." Due to the grayish color of the sorrel, the soup has a pale grayish tint, hence another common name— "Gray Shchi." Old-fashioned recipes should not be forgotten, especially since they offer immense benefits. Obtaining such leaves can be difficult. It's best to gather them directly from the field after the harvest.
Instructions
- 1
Step 1
To prepare this dish, we need shanitsa (also known as shenitsa or shinitsa), which has various regional names across Slavic countries. Essentially, it's fermented outer leaves of white cabbage. If you don't have prepared shenitsa, you'll first need to ferment it. To do this, crush the outer leaves from which the cabbage grows. You can buy these leaves separately at the market, although they are quite rare. The leaves can be crushed, grated, chopped with a knife, or processed in a food processor. Ferment them the same way as regular sauerkraut: add grated carrots and salt, cover, place a weight on top, and leave to ferment in a cool place. After fermentation, you can proceed to cook the soup.
- 2
Step 2
Put the meat to cook. I'm using pork with bone. It's better if your meat is fatty—that's the secret. If you use lean meat, the soup will turn out bland. Besides, the sauerkraut will absorb the fat. Cook over low heat, skimming off the scum with a skimmer. When the meat is fully cooked, add peeled potatoes, whole, without cutting them into pieces.
- 3
Step 3
After 5-10 minutes, add our soured grain mixture (or simply sauerkraut). You can add chopped garlic and onion to the soup, although it's not required by the recipe. But I find it tastier this way. Alternatively, you can serve the onion and garlic separately as a side. Season with salt and pepper to taste. I'll also add a bay leaf. Simmer the soup over low heat for an hour.
- 4
Step 4
After an hour, take out the meat and tear it into pieces using a fork or knife. Break the potatoes into convenient chunks. Put everything back into the pot. The soup is ready! You can serve it immediately, but it's better to let it sit for several hours. Such soups are eaten over several days, becoming even more delicious over time. Also, cabbage soup goes perfectly with sour cream. Enjoy your hearty meal!