Shchi is often served with sauerkraut.
Over the centuries, Russia has developed a variety of traditional soups to make good use of its most common resources, from beet borscht to cabbage shchi. The last recipe literally translates to “cabbage soup,” but it actually contains more than just cabbage. This soup usually contains meat, but it can also be vegetarian. It can also be made with fresh green cabbage or the pickled version known as sauerkraut, or both.
Sour cream can be used as a garnish with shchi.
Russians have enjoyed shchi for at least 11 centuries. While many famous residents, from Ivan the Terrible to Josef Stalin, have admitted to being fans, it is generally considered a low-caste recipe. It keeps well, is cheap to make, and cooks quickly, although some even prefer it as a cold soup, called gazpacho.
While shchi can be prepared fresh with just a few ingredients, most modern cooks prefer multiple ingredients for a nutritious and flavorful soup. You can include mushrooms, potatoes, turnips, carrots and celery, in thickened, slightly sour vegetable or meat broth with tomato paste. While shredded cabbage or sauerkraut can be added, many chefs use equal parts of both to make the soup tart and sweet.
Borscht is one of the best known traditional Russian soups.
The process of making shchi is as simple as most broth-based soups. One method is to boil the meat in a pot of hot water, along with a little garlic, chopped onion, bay leaf, salt, and pepper. The meat can be covered and steamed until fully cooked, then flaked off the bone for later in the soup. This also creates the stock that will make up the soup. Most types of meat are acceptable, such as lamb, beef, pork, or even chicken.
Celery can be added to shchi broth.
When the broth is brought to a boil, with the meat in chunks and resting on the side, vegetables such as chopped onions, celery, potatoes, carrots, shredded cabbage and sauerkraut are added to the mix. Then the heat is reduced to a simmer. After about 15 minutes, the chopped tomato or tomato paste is added to the broth, along with the meat, which can blend with the other flavors for at least five minutes. Before serving, the chef will taste the final product, adding salt and pepper as needed.
Joseph Stalin is said to have enjoyed shchi, even though it was considered a low caste recipe.
Using only cabbage will create a shchi with less of its characteristic tart flavor, while using only sauerkraut will intensify this component. In any case, it is usually served hot, with few exceptions. Many also put a bit of sour cream as a garnish, along with a few sprigs of dill.