Shchi
This hearty soup features a rich broth made with beef (we recommend starting with a chuck roast) simmered with vegetables like carrots and cabbage. The addition of sour cream and fresh parsley and dill adds a tangy and flavorful finish. Shchi, a traditional Russian soup, dates back to the 9th century, following the introduction of cabbage to Russia from Byzantium. This version of the soup comes from The Russian Cookbook, published in 1967, and it makes 6 - 8 servings.
- 3-4 lbs. soup beef (chuck, lean short ribs, brisket, shank)
- 12 cups water
- 6 peppercorns
- 1 large bay leaf
- 2 carrots, cleaned and sliced
- 1 large onion, or 2 bunches spring onions, chopped
- 2 tbsp. butter or fat from meat bouillon
- 2 tbsp. flour
- 1 small cabbage, shredded
- Salt to taste
- 1 cup sour cream
- 3 tbsp. minced parsley or dill, or a combination of both
Put meat in a large pot with water, peppercorns, and bay leaf. Bring to a rapid boil, skim twice, then reduce heat, cover, and simmer for 2 hours or until meat is tender. Remove meat and put it aside. Strain soup and skim grease from the surface.
About 1 hour before serving, fry carrots and onion gently in butter or fat. When onions are transparent and golden, sprinkle flour over them. Gradually stir in boiling broth. Add shredded cabbage, cover, and simmer for 30 minutes. Season to taste with salt.
Add meat, cut into bite-size pieces, 10 minutes before the soup is to be served. If the soup is not a main course, put in only half the meat or less and save the remainder for another meal. Let the soup cool a little before stirring in ½ cup sour cream. Sprinkle soup with minced fresh herbs and serve with remaining cream in a bowl on the side.