Shchi
Description
The soup is simple and quick to prepare. For shchi, it's important to have a rich, flavorful broth. Choose meat on the bone with some fat. Beef brisket is perfect. The broth should be cooked slowly, simmered over low heat, and be sure to sauté the onion and carrots. Then no one will be able to resist your shchi! Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a large pot, cover the beef with cold water and bring to a boil over high heat. Reduce the heat, carefully skim off the foam, and simmer the broth for about an hour over the lowest heat without visible signs of boiling. Then add the onion and carrot roasted in a dry skillet, season with salt, and cook until the beef is tender.
- 3
Step 3
Strain the broth through a damp cheesecloth. Cut the beef into pieces and set aside.
- 4
Step 4
Sauté the chopped onion and carrot in butter until golden.
- 5
Step 5
Add the sliced mushrooms and sauté lightly.
- 6
Step 6
Add the chopped tomatoes and simmer until softened.
- 7
Step 7
Place the roughly chopped potatoes into the broth and boil until partially cooked.
- 8
Step 8
Place the coarsely chopped cabbage into a ceramic pot (or individual ramekins). Add the sliced boiled beef.
- 9
Step 9
Place the sautéed mushrooms with vegetables into the pot. Add bay leaf and pour in the broth with potatoes.
- 10
Step 10
Place in a preheated oven at 180 degrees for 20 minutes. After 5 minutes, turn off the heat and let the cabbage soup simmer.
- 11
Step 11
Take the shchi out of the oven and season with finely chopped fresh herbs.
- 12
Step 12
Serve the cabbage soup hot with sour cream and black bread.
- 13
Step 13
Pour onto plates and serve.