Schi Russian Cabbage Soup Food

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
• Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
• Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
• Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
• Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
• Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
• When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• Core and shred the green cabbage.
• Peel and chop the garlic.
• Peel and chop the potatoes into large chunks.
• Peel and chop the onions.
• Wash and chop the tomatoes.
• Peel and dice the radishes.
• Wash and slice the leek into thin circles.
• Peel and grate the carrot.
• Melt the butter in a large pot or pan.
• Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
• Add beef stock (vegetable stock or water) and bring to a boil.
• Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
• Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
• Remove and discard bay leaves.
• Finely chop dill and/or parsley.
• Ladle into bowls.
• Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
• Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
• Pumpernickel or rye bread and butter make a great side.
• Refrigerate any leftovers.

RUSSIAN CABBAGE SOUP (SHCHI)

Steps:

• In a large pot (I use 6 quart Dutch oven), add beef, water, bay leaves and bring to a boil.
• In the meanwhile, begin to wash, peel and cut vegetables.
• Once broth is boiling, start skimming the foam with mesh strainer until clear. Reduce heat to low, add peppercorns, cover and simmer for 30 minutes.
• In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
• Add carrots and saute for 5 minutes, stirring occasionally. Add tomato paste, stir until combined and turn off heat.
• Transfer sauteed veggies to a pot along with cabbage, potatoes, tomato paste, salt and pepper. Cover, bring to a boil and cook on low heat for 15 minutes.
• Turn off heat, remove beef bones on a cutting board and let cool for 5 minutes.
• Discard bay leaves and peppercorns. Add vinegar, dill and stir.
• Remove meat from bones, chop (I usually use fork and a knife) and return to the pot (along with bones, if you wish). Adjust any seasonings to taste, if necessary.
• Serve hot with a dollop of yogurt or sour cream, if you wish. More dill in bowls is great too.
• Refrigerate cabbage soup in a large pot you cooked it in for up to 5 days.
• Reheat by simmering on low in small pot only amount you are planning to consume.
• Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

SCHI (RUSSIAN CABBAGE SOUP)

Steps:

• In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
• Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
• If there appears to be insufficient tomato juice, add about 1 cup water.
• Salt and pepper if desired.
• Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.