Shchi (Russian Sauerkraut Soup)

Shchi (Russian Sauerkraut Soup)

Ready in 1 hour
1 review(s) averaging 2. 0% would make again

Top-ranked recipe named "Shchi (Russian Sauerkraut Soup)"

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Try this Shchi (Russian Sauerkraut Soup) recipe, or contribute your own. "Stews" and "Soups" are two tags used to describe Shchi (Russian Sauerkraut Soup).


Ingredients

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2 Cloves garlic; finely minced
2 c Italian-style plum tomatoes
Juice of one lemon
1 tb dill; Finely minced
2 qt Beef stock
1 lb Sauerkraut; fresh or canned
1 Rib celery; finely chopped
salt and pepper; to taste
2 lb Shin of beef; or short ribs
1 tb parsley; Finely minced
1 c Sour cream
3 tb Butter; or bacon fat
1 lg Onion; peeled and sliced
2 tb Granulated sugar
2 tb All purpose flour
1 lg cabbage, firm

Original recipe makes 8

Servings  
Original recipe makes 8 Servings

Preparation

You've adjusted the recipe from 8 (as originally posted) to 8 Servings. The ingredients above reflect 8 Servings, but the instructions reflect the as-posted 8. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Drain the sauerkraut and empty it into a basin of cold water. rinse well and squeeze dry. Pull apart to remove any lumps. Remove and discard the core from the cabbage, then shred the cabbage with a sharp knife. Place the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat and cook the onion, celery, and garlic in it until the onion is translucent. Add to the kettle. Add the tomatoes, beef, stock, and remove foam and scum. Add the lemon juice and sugar and cook for 10 p knife. Place the sauerkraut and cabbage in a large kettle. Heat two tablespoons of the fat and cook the onion, celery, and garlic in it until the onion is translucent. Add to the kettle. Add the tomatoes, beef, stock, and salt and pepper to taste and bring to a boil. Simmer for about two hours, or until the beef is tender, skimming the surface as necessary to remove foam and scum. Add the lemon juice and sugar and cook for 10 minutes longer. Cook the flour ion the remaining tablespoon of fat until golden in color. Stir into the soup and cook for about twenty minutes. To serve, slice the meat and discard the bones. Place the meat in the bottom of a soup toureen. Add the soup. Garnish with the parsley and dill. Serve the sour cream separately. NOTES : I use a 2 lb. piece of Round Steak in place of the shin of beef or short ribs. Serve with a salad and Italian Bread. Posted to MC-Recipe Digest V1 #539 by marge rottinger on Mar 24, 1997

Shshi: Russian Cabbage and sauerkraut soup. I believe this recipe is from the New York Times International Cookbook. That's where I make it from. It's delicious and perfect for that cold winter weekend. photo by judyinboston judyinboston

Calories Per Serving: 289 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I love sauerkraut and cabbage but wasn't a fan of this recipe
amiejohannes 1 year ago
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