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This recipe for Traditional Russian Sauerkraut Soup (Shchi) is a warming, satisfying dish that’s perfect for cold days. With a rich beef broth base, tangy sauerkraut, and hearty vegetables, this soup is packed with flavor. Originating in Russia, shchi has been a staple dish for centuries, known for its depth of flavor and ease of preparation. It’s a great way to enjoy the tanginess of sauerkraut and the richness of beef all in one comforting bowl. This soup is not only delicious but also incredibly nutritious.
Full Recipe:
Ingredients
For the Broth:
Beef on the bone: 1 kg (2.2 lbs)
Water: 3 liters (12 cups)
Salt: To taste
For the Soup:
Sauerkraut: 1 kg (2.2 lbs)
Carrots: 250 g (2 medium carrots)
Onions: 2 medium onions (150 g)
Tomato paste: 2 tablespoons
Potatoes: 350 g (3 medium potatoes)
Garlic: 4 cloves
Fresh parsley: 5 g (1 tablespoon, chopped)
Black pepper: 1 teaspoon
Vegetable oil: 3 tablespoons
Salt: To taste
Step-by-Step Instructions
Step 1: Prepare the Broth
Boil the Beef:
Place the beef on the bone in a large pot. Add 3 liters of water and bring to a boil.
As the water heats, skim off any foam or impurities that rise to the surface.
Simmer:
Once boiling, reduce the heat to low and let the beef simmer for about 1.5-2 hours. This slow cooking helps extract all the flavors from the beef and bones, creating a rich broth.
Strain and Set Aside:
After the beef is fully cooked, remove it from the pot. Strain the broth and set aside. You can remove the meat from the bone and set it aside for later use in the soup.
Step 2: Prepare the Vegetables
Prepare the Sauerkraut:
If the sauerkraut is too sour, rinse it under cold water to reduce the acidity. Drain well and set aside.
Chop the Vegetables:
Peel and chop the carrots, onions, and potatoes into bite-sized pieces. Mince the garlic and chop the parsley.
Step 3: Sauté the Vegetables
Sauté Onions and Carrots:
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, sautéing until softened and lightly golden, about 5-7 minutes.
Add Tomato Paste:
Stir in the tomato paste and cook for an additional 2 minutes to release its flavor.
Step 4: Combine Everything in the Pot
Add Vegetables to the Broth:
Add the sautéed onions and carrots to the strained beef broth. Then, add the sauerkraut and potatoes to the pot. Stir well.
Simmer:
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