Sour cabbage soup (sutochnye shchi)
Description
In the recipe, I will not only show you. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking. Wash the meat.
- 2
Step 2
Boil the beef with spices and root vegetables for 1.5 hours until tender. Then remove and discard the bone.
- 3
Step 3
Sauté the sauerkraut in vegetable oil until tender.
- 4
Step 4
Prepare the onion and carrot for cooking: chop the onion and grate the carrot. I usually grate the carrot on a medium or coarse grater.
- 5
Step 5
Make a flour roux. For this, pour in vegetable oil and add flour. Over low heat, fry the flour until it turns creamy in color. Stir constantly to prevent the roux from burning.
- 6
Step 6
Remove the bay leaf and parsley root from the broth. Add onion and carrot to the ready meat broth and cook for 10–15 minutes. Then pour in sauerkraut brine and add fried sauerkraut.
- 7
Step 7
Finely chop 3-4 garlic cloves with a knife.
- 8
Step 8
Add the flour mixture to the soup, but to prevent the flour from clumping, pour broth into the skillet gradually while stirring constantly with a spoon until the mixture becomes smooth. Only after that should you add the mixture to the soup. Add finely chopped dill and garlic. Simmer the soup for a couple of minutes, then turn off the heat.
- 9
Step 9
And now here's the main secret behind why these soups are called "suтоchnye" (24-hour). Wrap the pot of soup in a blanket and let it sit for 4 hours. Then refrigerate it for 24 hours. Only after this process can the soup be considered "suтоchnye." Reheat and serve with sour cream and rye bread!