One-day cabbage soup (classic recipe)
Description
The recipe won't take much time. This is a traditional Russian winter dish—soured cabbage soup (shchi) made the classic way. Or rather, almost classic, since I don't have a traditional Russian stove. This dish is considered winter fare because cabbage was pickled in late autumn and the soup was cooked during the cold season. True flavor of shchi develops after freezing. It was traditionally eaten the day after cooking, specifically after being frozen. So, if you decide to make this soured cabbage soup, be prepared to be patient. But preparing it is easy—just try it yourself.
Instructions
- 1
Step 1
Prepare all the ingredients for the shchi. Wash the meat and greens, peel the vegetables.
- 2
Step 2
We will cook the soup in the oven, using a cast-iron pot or a clay casserole dish—this way replacing a traditional Russian stove. Place the meat, celery root, carrots, turnip, and onion into the pot, add a bunch of herbs, and pour in water just enough to barely cover the meat and vegetables.
- 3
Step 3
Chop the remaining onion and sauté it in butter, then add it to the pot with sauerkraut.
- 4
Step 4
Place both of our pots in the oven. Set the temperature to 140-150 degrees and simmer for about 3-4 hours. Check on the cabbage periodically to ensure it has enough juice and doesn't burn.
- 5
Step 5
After the time has elapsed, remove the pots from the oven. Discard the vegetables and herbs from the broth. Remove the meat and slice it into pieces.
- 6
Step 6
Transfer the cabbage and meat to the broth. Season and thicken the soup with flour, and you can add some hot pepper. Cover the pot and place the soup in the oven for another 40 minutes. Now taste the soup and, if needed, add salt. Then, let the soup chill in the cold for 24 hours. After that, reheat and serve.