Russian Sauerkraut Soup - Schi
This is a traditional Russian soup, normally prepared with meat stock (pork or beef) and with chopped pickled cabbage. The lent / vegetarian version is very popular in Russian monasteries and is prepared with mushrooms. There are also variants with smoked meat or it's baked in the oven for a more intense taste.
I made this soup after a classic, simple method, with veal. It's so good. And, if you also add sour cream and a sprig of raw onion next to it, you'll eat it very quickly, especially now, after lots of heavy food in the holiday season.
Wash the meat and place in water to boil. When it comes to the boil, skim off the foam, add in a bay leaf and an onion cut into four. Now make a low heat and let simmer.
If you ask me for how long, I will tell you it depends on how lucky you were with the meat. If it's younger , then boil for 2 hours, if older, even 3-4 hours over low heat. What matters is that it's properly cooked through and soft.
While the meat is cooking, prepare the cabbage for the soup - first place over heat with some oil.
I used the recipe for chopped sauerkraut.
When it starts to brown slightly, add a roughly chopped onion. Stir and cook together until nicely browned.
When browned, add in the tomato broth or paste. Mix, cook for another two minutes and remove from the heat.
When meat is properly cooked through, take it out on a plate and let cool a bit.
Peel and slice the carrots.
The same with the potatoes and an onion - peel, wash and cut as you like.
Add them to the meat stock, bring to the boil. When it comes to the boil, make a low heat and let simmer for about 25-30 minutes.
Cut the meat into small cubes.
When vegetables are done, add in the cut meat and the cooked sauerkraut. Boil for another 10 minutes.
Then season with salt, add a finely chopped onion and parsley and turn off the heat immediately. Let the soup infuse for at least 15 minutes.
Serve warm or hot with sour cream and, optionally, some leeks or raw onions.
Enjoy!
