Cabbage soup in clay pots
Description
Perfect for lunch. What could be better than Russian shchi (cabbage soup) for lunch? As a hot meal, shchi is always hearty and delicious. To prepare shchi in clay pots, we use ceramic dishes, as they enhance the flavor rather than spoil it. Traditionally, fermented cabbage is used (I've also made it with fresh cabbage—it turns out tasty too). Pork isn't mandatory, but shchi made with it turns out richer and more flavorful. A special piquancy comes from the unique dough "lid," but keep in mind: your oven must be good, otherwise the dough may collapse and ruin the whole dish. So, here is the recipe for shchi in clay pots: 1. Wash the meat and cut it into small cubes. Cook a meat broth. 2. Meanwhile, sauté the fermented cabbage in sunflower oil for about 20 minutes. 3. Let the broth cool down, then prepare the dough. Form a mound with the flour, making a well in the center. Crack the egg into the well and gradually add the cooled broth. Knead the dough until it becomes elastic, smooth, and lump-free. Wrap the dough in plastic wrap and place it in the refrigerator. 4. Wash and peel the potatoes, onion, tomatoes, and carrots. Dice the onion, tomatoes, and potatoes. Grate the carrots on a coarse grater. 5. Now layer the ingredients into the pots: meat, cabbage, onion, potatoes, tomatoes, carrots. Top each pot with 1 tablespoon of sour cream. 6. Take the dough out of the refrigerator and shape it into flatbreads. Use them to cover the pots completely (the flatbreads should be large enough to fully seal the pots). Place the pots into a preheated oven at 180°C (356°F) and bake for one hour. Serve the shchi hot. Carefully remove the dough lids and serve them alongside the soup. Sprinkle the shchi with fresh herbs if desired.