Russian Cabbage Soup (Sour Shchi)
Servings 6 people
Ingredients
- 2 lb. (900g) bone-in beef (I used short ribs; pork ribs or any other bone-in pork can also be used)
- 2 medium carrots
- 2 bay leaves
- 1 medium onion , halved
- 3 medium potatoes , diced
- 1 14.5 oz. (400ml) can chopped tomatoes , with juice
- 4 cloves garlic , chopped
- a few sprigs dill , chopped
- a pinch paprika
- Olive oil , for frying
- 2 medium onions , chopped
- 1 lb. (450g) sauerkraut
- salt , to taste
- 3 bay leaves
- a few black peppercorns
Instructions
- In a large pot, bring to a boil 4 quarts (liters) water. Put the meat into the pot. When the water boils, skim the foam and add the carrots, bay leaves, and 1 onion. Cook for about 1 hour or until the meat comes off the bone easily.
- When done, remove the carrots, onions, and bay leaves. Add the potatoes and keep cooking on a low heat.
- Meanwhile, in a bowl, combine the canned tomatoes, garlic, dill, and paprika. Set aside.
- In a skillet, heat the olive oil and cook the chopped onion until softened. Add the canned tomato mixture and mix to combine. Reduce the heat and cook 10 more minutes on a low heat. Transfer the mixture to the pot. Bring to a boil and keep cooking on a low heat.
- Arrange the sauerkraut on a cutting board and chop a bit. Transfer to the pot and bring to a boil. Cook 15 minutes. Add some salt if needed, 3 bay leaves, and a few black peppercorns. Cook 2 minutes more. Remove from heat and let sit 30 minutes.
- Serve with some chopped dill and a big dollop of sour cream. I like to pick the meat from the bones and discard bones. Enjoy!