Ingredients
For beef broth
- ▢1 lb beef chuck washed and dried
- ▢8 c water
- ▢1 large onion quartered
- ▢1 large carrot halved
- ▢1 stalk celery halved
- ▢1 teaspoon black peppercorns
For Shchi
- ▢2 large potatoes diced
- ▢1 medium carrot grated
- ▢⅓ c celery root cut into small cubes
- ▢2 tablespoon olive oil
- ▢1 medium onion finely minced
- ▢2 ½ c (10 oz) sauerkraut
- ▢2 c cabbage shredded
- ▢3-4 tablespoon tomato sauce
- ▢2 bay leaves
- ▢2 cloves garlic
- ▢½ tablespoon salt or to taste (don’t add all salt at once)
- ▢½ teaspoon pepper
- ▢sour cream for serving
- ▢parsley for serving
Instructions
1. Make a broth
- In a large stock pot add 8 cups of water along with 1 lb of Beef chuck. Bring the water to a boil. With a slotted spoon remove a foam on the surface, add 1 teaspoon of black pepper corns, 1 onion, 1 carrot and 1 celery stalk. Cook on a medium-low heat for 1 ½ – 2 hours.Discard the vegetables and transfer the meat to a plate. Sift the broth through a fine mash sieve and put it back on a stove.
2. Cook potatoes and carrot
- Add diced potatoes to a pot with a broth and cook for 10 minutes. Add carrot and celery root and cook for another 10 minutes.
3. Sauté cabbage
- At the same time, heat 2 tablespoon of olive oil in a large skillet and on a medium heat. Add onion and sauté for 5 minutes. Add sauerkraut, fresh cabbage, 3-4 tablespoon of tomato sauce, cover with a lid and sauté on a medium low heat stirring occasionally for 20 minutes.
4. Add vegetables to a soup
- Add sautéed vegetables to a pot with potatoes and carrot, along with cubed meat, bay leaf, salt, pepper to taste and continue cooking on a medium heat for 5 minutes.* (See Note 1 and Note 2).Turn off the heat, add garlic pushed through a garlic press and let the soup rest for at least 20-30 minutes.
5. Serve
- Serve with a dollop of sour cream and a sprinkling of parsley.
Notes
Note 1
Sauerkraut is already salty enough, so always taste the soup before adding salt.
Note 2
You can regulate the acidity of the soup. If you feel like you it needs more acid, just add 2-3 tablespoons of sauerkraut juice.
Nutrition
Calories: 441kcal | Carbohydrates: 32.1g | Protein: 24.1g | Fat: 24.4g | Saturated Fat: 8.5g | Cholesterol: 79mg | Sodium: 1102mg | Potassium: 1032mg | Fiber: 7.3g | Sugar: 7g | Calcium: 77mg | Iron: 4mg
