Russian Traditional Shchi with Sauerkraut and root vegetables! 100 years old recipe!

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: pickled cabbage

Fresh cabbage can be used for a lighter flavor.

smoked meat

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content while still providing protein.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

Make beef broth by boiling 1 pound beef shank and 2 pounds sirloin or flank steak in 5.5 quarts of water for 1 hour.

Add one parsnip, one carrot, one celery root, and spices (2 bay leaves, 1 chili pepper, coriander seeds, assorted peppercorns, 1 teaspoon salt, 1 teaspoon black pepper) to the broth.

Remove foam from the broth before boiling starts.

After 1 hour, strain the broth and discard the vegetables used for flavoring.

In a large skillet, heat 3 tablespoons sunflower oil and sauté chopped onion until translucent and slightly browned.

Add minced garlic and cook for another minute.

Add shredded carrot and parsnip, cover, and sweat for a couple of minutes.

Add 1 tablespoon tomato paste and 1 cup tomato puree, mix, and steam for a few minutes.

Cut root vegetables (carrots, turnips, celery root, potatoes) into desired sizes for the soup.

Add sautéed vegetables to the strained beef broth and bring to a boil.

Add root vegetables and sauerkraut to the boiling broth, cover, and cook for 30-35 minutes until tender.

Return cooked meat to the soup halfway through cooking and adjust seasonings as needed.

Add chopped dill and parsley just before serving.

Cooking Techniques

Equipment Needed

Spice Level: