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Ingredients

Serves:
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sauerkraut 450 g
brisket 200 g
bulb onion 1 pc
garlic 2 cloves
potato 300 g
vegetable oil 30 ml
rosemary 2 sprigs
sour cream
salt

Nutritional information

cal
175,24
prot
2,93
fat
15,03
carbs
8,08
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Russian sauerkraut soup ‘shchi’ with smoked brisket

Russian sauerkraut soup ‘shchi’ with smoked brisket

Ingredients

Sauerkraut soup with smoked brisket (or “shchi”) is an absolutely autumn or winter recipe. It warms you from within. Hot, scalding and even helpful when having hangover 🙂


Ann Tcvelih

Recipe author

Anya, 27, lives in the suburbs of Moskow. She is wife, accountant in the decree, Sanya's mother (2.3 years). Ann likes to cook and, more recently, to take pictures of food. She is positive and open, loves people and believes that it is mutual!

Steps

1
Done

Step 1

Prepare the ingredients.

2
Done

Step 2

Heat up the oil in a skillet, add sauerkraut, cover up with the lid and stew over a medium heat at least for 50 min. Stir up the sauerkraut every 5-7 min and add boiling water if needed for the sauerkraut not to burn an t to minimize the usage of oil. It’s important to stew the sauerkraut for a long time - it gets it a nice golden brown color and gives a delightful taste to the soup. 5 minutes before finishing the stewing add rosemary and stir well.

3
Done

Step 3

Cut the brisket into thick bits (thin slices would turn the brisket into cracklings).

4
Done

Step 4

Peel and chop 1 large onion and 2 garlic cloves. Peel and dice potatoes into medium sized cubes.

5
Done

Step 5

Place the brisket into the three-liter pot. Roast over medium-high heat stirring regularly until the golden crust. Add onion and garlic and roast for 3 more min stirring from time time.

6
Done

Step 6

Mix the brisket with potatoes, pour boiling water over so that it covers all the potatoes (approx. 100 ml) and mix thoroughly gathering all the brisket from the bottom. Place the cover over the pot and boil for 10 min until potatoes are softened. Important: don’t boil potatoes together with sauerkraut, as due to sourness potato will stay tough, while in a bit of water (the process is similar to stewing) potatoes will quickly be ready.

7
Done

Step 7

Add the sauerkraut into the soup, fill in the pot with boiling water (approx.1 liter), bring to the boil and cook for 2 min once boiling. Try the soup and add salt if needed. Cover up with lid and put aside for 20 min.

8
Done

Step 8

Serve shchi with sour cream and brown bred. Russian sauerkraut soup ‘shchi’ with smoked brisket is ready. Bon appetit!

Tips:

This soup gets even better if you let it sit overnight thus we recommend not to reduce the amount of ingredients.

Russian sauerkraut soup ‘shchi’ with smoked brisket

Sauerkraut soup with smoked brisket (or “shchi”) is an absolutely autumn or winter recipe. It warms you from within. Hot, scalding and even helpful when having hangover 🙂

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 450 g sauerkraut
  • 200 g brisket
  • 1 pc bulb onion
  • 2 cloves garlic
  • 300 g potato
  • 30 ml vegetable oil
  • 2 sprigs rosemary
  • sour cream
  • salt

Способ приготовления

  • Prepare the ingredients.

  • Heat up the oil in a skillet, add sauerkraut, cover up with the lid and stew over a medium heat at least for 50 min. Stir up the sauerkraut every 5-7 min and add boiling water if needed for the sauerkraut not to burn an t to minimize the usage of oil. It’s important to stew the sauerkraut for a long time - it gets it a nice golden brown color and gives a delightful taste to the soup. 5 minutes before finishing the stewing add rosemary and stir well.

  • Cut the brisket into thick bits (thin slices would turn the brisket into cracklings).

  • Peel and chop 1 large onion and 2 garlic cloves. Peel and dice potatoes into medium sized cubes.

  • Place the brisket into the three-liter pot. Roast over medium-high heat stirring regularly until the golden crust. Add onion and garlic and roast for 3 more min stirring from time time.

  • Mix the brisket with potatoes, pour boiling water over so that it covers all the potatoes (approx. 100 ml) and mix thoroughly gathering all the brisket from the bottom. Place the cover over the pot and boil for 10 min until potatoes are softened. Important: don’t boil potatoes together with sauerkraut, as due to sourness potato will stay tough, while in a bit of water (the process is similar to stewing) potatoes will quickly be ready.

  • Add the sauerkraut into the soup, fill in the pot with boiling water (approx.1 liter), bring to the boil and cook for 2 min once boiling. Try the soup and add salt if needed. Cover up with lid and put aside for 20 min.

  • Serve shchi with sour cream and brown bred. Russian sauerkraut soup ‘shchi’ with smoked brisket is ready. Bon appetit!

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