Shchi (Russian Cabbage Soup) is a traditional Russian recipe for a classic starter of small pies of mutton, parsley, shallot and brown sauce baked in a shortcrust shell that can be served hot or cold. The full recipe is presented here and I hope you enjoy this classic Russian version of: Russian Cabbage Soup (Shchi).
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Shchi is a traditional Russian soup made with meat and cabbage as primary ingredients and which is traditionally served with rye bread. Shchi is considered one of the national dishes of Russia.
Ingredients:
500g beef (or chicken)
1/2 cabbage (small, shredded or finely chopped)
2 potatoes (large, peeled and cubed)
1 carrot, grated
1 1/2 tablespoon tomato purée
1 medium onion, peeled and finely
2 tbsp butter
2 bay leaves
2l water
salt and freshly-ground black pepper, to taste
dill, chopped, to garnish
spring onions, sliced into rounds, to garnish
sour cream (about 1 tablespoon per serving)
Method:
Place your choice of meat to a large saucepan. Cover with water (adding at least 2l) and bring to a boil, removing any scum as it rises to the surface. Reduce to a simmer, cover and cook for about 60 minutes or until the meat is tender. Remove the meat from the pan and set aside then strain the stock through a double layer of muslin. Return the strained stock to the pan and add in the meat.
Place the pan back over the heat then add in the potatoes and cabbage. Return to a boil, reduce to a simmer and cook, covered, for 10 minutes.
Meanwhile, place a frying pan over medium heat. Once hot add the butter and when foaming use to fry the onion and carrot for about 7 minutes, until tender. Stir through the tomato purée and cook, stirring constantly, for 2 minutes. Now tip this mixture into the soup.
Nestle the bay leaves in the soup then season to taste with salt and freshly-ground black pepper. Cook for 5 minutes then turn off the heat and let the soup stand, covered, for 10 minutes.
Just before serving remove the meat from the pan and cut into bite-sized pieces. Return the meat pieces to the soup then ladle into warmed soup bowls. Garnish each serving with a tablespoon of sour cream and a sprinkling of dill and spring onion.
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