Russian Shchi (Sauerkraut Soup)

1. 1

   In a large heavy pot, heat the oil over medium high heat until hot.

2. 2

   Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown on all sides, about 8 minutes total.

3. 3

   Transfer the pork to a plate.

4. 4

   Stir the onion into the pot and cook, scrapping up any browned bits, until golden, about 6 minutes.

5. 5

   Stir in the chicken stock, sauerkraut, carrot, and reserved pork with any accumulated juices.

6. 6

   Simmer the soup, covered, until the pork is tender, about 2 hours.

7. 7

   Coarsely shred the pork and season the soup with salt and pepper to taste.

8. 8

   Serve the soup sprinkled with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.