Shchi is a national Russian dish. Most often it is prepared on the basis of fresh or sauerkraut. Sorrel, nettle, spinach, tomatoes and spices are put in the cabbage soup. According to the ancient tradition, the dish is served on the table with potato casseroles, buckwheat porridge, pies, pies, pies.
It is necessary
-
- olive oil;
- 8-10 chopped pieces of lamb saddle;
- salt;
- 2 onions;
- 2 carrots;
- water;
- 1.5 kg of sauerkraut;
- 100 g butter;
- black peppercorns;
- ground black pepper;
- 1 cup beans
- 3 potatoes;
- 2 cloves of garlic;
- parsley.
Instructions
Step 1
Take a large saucepan, pour olive oil or vegetable oil into it and fry the lamb saddle until golden brown. Turn it gently from time to time to brown it well on all sides. Don't forget to add a little salt.
Step 2
Peel the onion, chop finely and add to the pan along with the carrots grated on a coarse grater, lightly fry. Then pour in some water and simmer for ten to fifteen minutes over low heat.
Step 3
Do not squeeze or rinse the sauerkraut, as this will deteriorate the taste of the cabbage. Put it in a little water and butter in a skillet or heavy-bottomed saucepan for about 30 minutes before placing it in the pot.
Step 4
Make sure that the cabbage does not burn, stir it occasionally, add a little water if necessary. Transfer it to a saucepan over the fried saddle, onions and carrots, mix well and simmer over low heat for another 10-15 minutes.
Step 5
Then add black peppercorns, black ground pepper, add boiling water, as for soup, salt to taste and bring to a boil.
Step 6
Dip the beans in the broth. If the bean variety requires soaking, then be sure to soak it beforehand.
Step 7
Along with the beans, add finely chopped potatoes, garlic passed through a garlic press, finely chopped parsley to the cabbage soup and leave to cook for twenty minutes.
Step 8
After the time has elapsed, remove the pan from the heat, let the cabbage soup brew for several hours. They are best eaten the next day, as steeping will make them even tastier.
Step 9
When serving, first carefully place the meat on a plate, then add the liquid. Serve the cabbage soup with heavy cream or sour cream and bread, preferably black rye.
