Bowl of Shchi - Russian Cabbage Soup
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Shchi - Russian Cabbage Soup


Russia   -   Shchi
Makes:
Effort:
Sched:
DoAhead:  		 4 qts
***
Note-5
Best		 The most popular Russian soup since the 9th century, made in endless variation. You start by making a batch of Russian Beef Stock for both meat and stock. Pork is used in Ukraine.

6
12
3/8
8
1-1/4
1
-------
4
2
2
8
-------
1-1/2
1
1-1/2
14 oz
-------

c
oz
oz
oz
c
cl
----
oz
oz
oz
oz
----
T
T
T
can
----

Beef Stock (1)
Beef, cooked (2)
Mushrooms dry (3)  
Cabbage, green
Sauerkraut (4)
Garlic
-- Aromatics
Onion
Celery & leaves
Carrot
Turnip, white
-----------
Butter
Tomato Paste
Butter (more)
Diced Tomatoes
-- Serve with
Sour Cream
Do-Ahead   -   (a day ahead or more)
  1. Make the BEEF STOCK and COOKED BEEF (See Note-1).
  2. Chill the COOKED BEEF so it cuts well.
  3. Soak the MUSHROOMS in warm water for 1 hour (if Shiitake) or overnight (if Porcini).
Prep   -   (40 min)
  1. Squeeze Mushrooms dry and cut into small pieces.
  2. Core and shred CABBAGE. Drain Sauerkraut but don't squeeze dry. Make a couple cuts through it so strands aren't too long and mix with Cabbage.
  3. Crush GARLIC and chop small.
  4. Chop ONION medium. Cut CARROT into short matchsticks. Chop CELERY medium. Peel TURNIP and dice about 1/2 inch. Mix all.
  5. Cut Beef into bite size pieces.
Run   -   (60 min + resting)
  1. Set out a 5 quart stock pot and pour in the Stock.
  2. In a 3 quart sauté pan or a wok heat 1-1/2 T butter and fry Cabbage mix stirring over moderate heat until cabbage is softened and coated with butter. Stir in Tomato Paste, then add to the stock pot. Bring to a boil and simmer while doing the following step.
  3. In the pan used for the cabbage, heat 1-1/2 T butter and fry the Onion mix and Mushrooms, stirring over moderate heat until onions are lightly colored. Add to the stock pot.
  4. Add DICED TOMATOES to the pot and season with Salt and Pepper to taste. Continue simmering for 20 minutes or so.
  5. Stir in Cooked Beef and Garlic. Add water if needed to get the degree of soupiness you want. Bring to a boil and simmer another 5 minutes.
  6. Take off the heat and let the soup rest in a cool place for a few hours or overnight.
  7. Bring back to a simmer and serve hot. Have plenty of sour cream in a separate bowl to be stirred in as desired.
NOTES:

  1. Beef Stock:

      It's best to start this soup by making a batch of Russian Beef Stock, which takes 4 to 6 hours but not a lot of attention most of that time. You can use Beef Stock made by other means.

  2. Beef:

      If you've made the Russian Beef Stock, you have a nice lump of cooked beef to use for this recipe. Otherwise use any meat that's been cooked tender.

  3. Mushrooms:

      This is an optional ingredient, about half the recipes include it and half don't. Russia is a land of mushrooms and dried Bolitus (Porcini) are common in the pantry, but in North America, dried porcini are very expensive and usually not on hand. Chinese black mushrooms (actually dried shiitakes) can be substituted with some difference in flavor. 4 medium Shiitakes is about 3/8 ounce.

  4. Sauerkraut:

      A good fresh kraut of the sort they put up in plastic bags, or a good Polish kraut from a jar.

  5. Comments:

      The "Do Ahead" section take about 4 to 6 hours and a few hours resting time, but very little actual work. The making of the soup takes about 1-3/4 hour plus resting time, but less than an hour actual work.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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