Valaam Shchi
Description
A hearty soup. Valaam shchi can be prepared with any mushrooms—either wild or cultivated, such as oyster mushrooms or champignons. Monks on Valaam Island used to cook this soup in pre-Petrine times. It contains no potatoes, as they were introduced to Russia by Peter the First. To prepare the soup, take cabbage, any mushrooms, onion, carrot, parsley, and spices. This dish is very aromatic and delicious, suitable even for fasting, vegetarians, or anyone on a diet. Serve hot in bowls.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Shred the cabbage, add one cup of water, peppercorns, bay leaf, and a few sprigs of parsley. Simmer until tender for about 10–15 minutes.
- 3
Step 3
Boil the mushrooms in salted boiling water, then fry them together with onion and carrot in a frying pan.
- 4
Step 4
Toast the flour in a separate dry skillet until it reaches a light nutty color. Add to the mushrooms with vegetables.
- 5
Step 5
Mix and pour in 2-3 ladles of water to dissolve the flour.
- 6
Step 6
Transfer the cabbage to a saucepan, and remove the bay leaf and parsley sprigs.
- 7
Step 7
Add mushrooms with vegetables.
- 8
Step 8
Add water. The amount depends on the desired soup thickness.
- 9
Step 9
Season with salt and simmer over low heat for about an hour. At the end, add garlic and herbs.
- 10
Step 10
Let the finished Välaam cabbage soup steep for 10-15 minutes and serve.