Sauerkraut soup
Description
The recipe won't take much time. Traditional Russian shchi are made from sauerkraut. However, you can achieve the sourness by stewing fresh cabbage with vinegar. Generally, shchi and borscht should have a slight tang. Serve in bowls and enjoy.
Instructions
- 1
Step 1
First, take beef on the bone. You can use pork or chicken instead, as you prefer. But the most flavorful shchi (cabbage soup) is made specifically from beef bones. We need to boil them in a 3-liter pot. Be sure to skim off the scum.
- 2
Step 2
Now let's prepare the vegetables. Peel and chop the potatoes and onions, grate the carrots. Take a frying pan, pour in some sunflower oil. Sauté the onions and carrots until golden brown.
- 3
Step 3
While the vegetables are simmering, remove the bones from the cooked broth and add the potatoes. You can also add black peppercorns, bay leaf, and spices.
- 4
Step 4
Next, rinse the sauerkraut if necessary. Check whether it is in vinegar or overly sour—do this step, otherwise the soup will be too sour. Add the sauerkraut together with the sautéed mixture to the soup.
- 5
Step 5
Turn off after fifteen minutes. The sauerkraut soup is ready! The final touch - add the herbs and cover with the lid.
- 6
Step 6
Traditionally, shchi is served on the second day. Then the consistency improves and the flavor becomes richer.