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Ingredients

Adjust Servings:
500 g sauerkraut
2 medium carrots
celery root (medium carrot size)
4 medium potatoes
1 handful dried mushrooms (approx. 30 g)
1 tsp sugar
2 cloves garlic
2-3 bay leaves
1 medium onion
1 parsley root (medium-carrot-size)
3-4 allspice berries
1 bundle of greens (parsley, dill)
3 l beef stock or water
vegetable oil for frying
sour cream (for serving)
rye bread (for serving)
Monasterial Shchi – Mushroom Sauerkraut Soup

Monasterial Shchi – Mushroom Sauerkraut Soup

Features:
  • Dairy-Free
  • Gluten-Free
  • 35
  • Serves 6
  • Medium

Ingredients

  • 500 g sauerkraut

  • 2 medium carrots

  • celery root (medium carrot size)

  • 4 medium potatoes

  • 1 handful dried mushrooms (approx. 30 g)

  • 1 tsp sugar

  • 2 cloves garlic

  • 2-3 bay leaves

  • 1 medium onion

  • 1 parsley root (medium-carrot-size)

  • 3-4 allspice berries

  • 1 bundle of greens (parsley, dill)

  • 3 l beef stock or water

  • vegetable oil for frying

  • sour cream (for serving)

  • rye bread (for serving)

Directions

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Shchi is a staple of Russian as well as Ukrainian cuisine. If you look at a map, you will see that so-called “borsch zone” covers Ukraine, Poland, Lithuania, Belorussia and southern Russia. But in northern Russia and in the Urals shchi is a traditional dish. Mu granny, who is from the central part of Russia, used to cook absolutely delicious shchi so its taste is familiar to me. Shschi used to be cooked in a pot Russian oven, and is was made of either sauerkraut, or fresh cabbage, depending on the season.

I suggest you cook monasterial shchi with mushrooms. This delicious soup has intense vegetable and slightly sour taste and it is perfect for healthy nutrition.

Tips:

You may take either beef broth to make your shchi more rich, or vegetable broth. If you cook with beef broth, meat should be taken out of the broth and then served with shchi on a separate plate.

In a classic recipe, vegetables are added uncooked, except for sauerkraut (or cabbage). However, I prefer cooking roots before adding them to the soup as it enhances the soup with the fragrance.

Potatoes are optional. Personally I like shchi with potatoes.

The sourness of shchi depends on the sourness of sauerkraut. You should always try sauerkraut (or cabbage) before cooking it – if it is too sour, rinse it; if it is not sour enough, then you may add some sauerkraut brine to shchi.

Shchi is traditionally eaten with rye bread and sour cream.

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Steps

1
Done

In a bowl, place dried mushrooms and cover them with boiling water. Let them soak for at least 30 min.

2
Done

Remove the mushrooms, squeeze them lightly and slice.

3
Done

In a pan, heat 3 tablespoons of oil, mix together some sauerkraut, a teaspoon of sugar and mushroom broth. Cover with lid and cook over medium heat until sauerkraut is soft (about 15-20 min).

4
Done

Peel potatoes and cut into dices (1x2 cm) or to your liking.

5
Done

While sauerkraut is cooking, pour some beef broth or water into a soup pot, add a peeled onion, potatoes, mushrooms, bay leaf, allspice and mushroom broth (keep grit from falling into the soup). Bring to a boil and them simmer for about 10-15 min (until potatoes are almost done).

6
Done

Meanwhile, cut roots (celery, parsley, carrots) into dices (0.5x0.5) or strips, whatever you like. Sauté in oil until soft.

7
Done

In a soup, add sauerkraut and the roots. Add some salt and cook over low heat for another 5 min.

8
Done

Chop greens and garlic. Add greens to the soup, bring to a boil, then add chopped garlic, cover and let stand for at least 30 min. The soup even tastes better the next day.

How to serve:

Add hot with rye bread and sour cream.

How to keep:

Can be kept refrigerated for 4-5 days.

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