Shchi (Russian Cabbage Soup)
ID: ca5a273c...
Shchi is a classic Russian cabbage soup made with a gelatinous pork or beef stock, a rich caramelized carrot and onion sofrito, and a balanced mix of fresh cabbage, sour sauerkraut, and tender potatoes.
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🍳 요리 흐름
Cook the bone-in meat, water, and bay leaves to make a rich stock; shred the meat and chill both stock and meat overnight. → Slow-cook the carrots and onions separately until caramelized, then combine with garlic and tomatoes to create a thick sofrito. → Degrease the cold stock, bring it to a simmer, and cook the potatoes until fully tender. → Add cabbage, sauerkraut, shredded meat, and additional water, then simmer gently for 15 minutes. → Stir in the sofrito and sauerkraut brine to taste, simmer for another 15 minutes, and rest before serving with sour cream.
조리 단계
간단한 조리 순서
Cook the bone-in meat, water, and bay leaves to make a rich stock; shred the meat and chill both stock and meat overnight. → Slow-cook the carrots and onions separately until caramelized, then combine with garlic and tomatoes to create a thick sofrito. → Degrease the cold stock, bring it to a simmer, and cook the potatoes until fully tender. → Add cabbage, sauerkraut, shredded meat, and additional water, then simmer gently for 15 minutes. → Stir in the sofrito and sauerkraut brine to taste, simmer for another 15 minutes, and rest before serving with sour cream.
소개
Shchi is a classic Russian cabbage soup made with a gelatinous pork or beef stock, a rich caramelized carrot and onion sofrito, and a balanced mix of fresh cabbage, sour sauerkraut, and tender potatoes.
단계 1
Place the bone-in meat, 3 quarts of cold water, and bay leaves into a pressure cooker (or a regular pot).
단계 2
Pressure cook on high pressure for 1 hour with a natural release. (If using a regular pot, simmer gently uncovered for 3 hours or until the meat is fork-tender).
단계 3
Remove the meat, discard the bones/skin, and shred it. Skim off impurities from the stock. Cool both the stock and meat to room temperature, then cover and refrigerate overnight.
단계 4
To make the sofrito, heat 2 tablespoons of oil in a large skillet over medium heat. Add the shredded carrots and a generous pinch of salt. Cover and cook until the bottom browns (7-10 minutes).
단계 5
Stir the carrots and cook uncovered until they are completely tender (2-5 minutes). Remove the carrots from the pan.
재료 목록
중요 사항
Using bone-in meat rich in connective tissue (such as shanks) is crucial to give the soup stock its characteristic gelatinous body.
Chilling the stock overnight is highly recommended as it allows the fat to solidify at the top for effortless degreasing.
Cooking the carrots and onions separately in the sofrito is essential because they require different heat levels and cooking times to caramelize perfectly.
The potatoes must be fully cooked before the acidic sauerkraut is added, otherwise, the acid will prevent the potatoes from softening.
Like many traditional soups, Shchi tastes even better the next day after the flavors have fully melded together.
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