Shchi - Winter Sour Cabbage Soup
Sue Lau | Palatable Pastime
This hearty soup is a version of Russian kisliye shchi, which is a common vegetable soup made during the summertime with cabbage and vegetables. It is made in the wintertime as well, but then it is referred to as a "sour" cabbage soup do to the tang from the kraut brine.
I find it just as easy to make in warmer months with sauerkraut bought from the market. Of course, if you made your own, the kraut wouldn't be ready until the cooler months. But we have modern convenience, right?
This can be made vegetarian style without meat, or other types or meat used as well, such as beef shank or pork shoulder. I like the flavor that bacon imparts, however, giving it a rounded taste without being too heavy with protein.
- 8 ounces bacon, cut into lardons
- 1 cup diced carrot
- 1 cup chopped onion
- 24 ounces sauerkraut, drained
- 8 ounces canned tomato sauce
- 7 ounce can sliced mushrooms, drained
- 48 ounces chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill weed
- 1 pound russet potatoes, peeled and diced
- 1 cup diced turnip
- sour cream and dill as garnish (optional)
- Saute bacon, onion, carrots until bacon renders it's fat and onion is lightly browned.
- Stir in drained sauerkraut, tomato sauce, mushrooms, dill weed, salt and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Stir in the diced potatoes and turnips.
- Bring again to a boil, then reduce heat, cover and simmer for 30-35 minutes, or until potatoes are tender.
- Serve garnished with quenelles (dollops) of sour cream and a sprinkling of chopped dill if desired.
Time: 1 hour
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