Shchi Recipe – Eats Now

Name: Shchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef chuck, cut into 1-inch cubes; 1 bay leaf; 1/2 bunch of fresh parsley; 3 carrots, roughly chopped; 2 onions, roughly chopped; 2 celery stalks, roughly chopped; 1 pound good-quality sauerkraut; 3 tablespoons butter; 2 garlic cloves, minced; 1/2 pound button mushrooms, trimmed and sliced; 1 small head of cabbage, about 1/2 pound, cored and shredded; 1 potato, peeled and diced; Salt and black pepper to taste; 3 tablespoons chopped fresh dill leaves for garnish; 1 cup sour cream

Servings: persons

2 pounds boneless beef chuck, cut into 1-inch cubes
1 bay leaf
1/2 bunch of fresh parsley
3 carrots, roughly chopped
2 onions, roughly chopped
2 celery stalks, roughly chopped
1 pound good-quality sauerkraut
3 tablespoons butter
2 garlic cloves, minced
1/2 pound button mushrooms, trimmed and sliced
1 small head of cabbage, about 1/2 pound, cored and shredded
1 potato, peeled and diced
Salt and black pepper to taste
3 tablespoons chopped fresh dill leaves for garnish
1 cup sour cream

1
Put the beef, bay leaf, parsley, and half the carrots, onions, and celery in a large saucepan with 7 cups cold water.
2
Bring the mixture to a boil, then lower the heat and simmer for at least an hour, longer if you have time.
3
Remove the beef from the stock and set aside; when its cool, chop it roughly.
4
Strain the stock, discarding the vegetables.
5
Lightly rinse the sauerkraut and drain well.
6
Melt the butter in a large, heavy saucepan or flameproof casserole over medium heat.
7
Add the remaining carrots, onion, and celery and cook, stirring occasionally, until softened, about 5 minutes.
8
Add the garlic, mushrooms, sauerkraut, and cabbage and cook, stirring occasionally, for about 10 minutes.
9
Add the potato, beef cubes, and reserved stock and simmer for another 30 minutes, or until the vegetables are tender.
10
(You can prepare the soup up to this point in advance; let sit for a few hours or cover and refrigerate for up to 2 days before reheating and proceeding.)
11
Add some salt and pepper, then ladle into bowls.
12
Garnish with the dill and serve, passing the sour cream at the table.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless beef chuck, cut into 1-inch cubes, 1 bay leaf, 1/2 bunch of fresh parsley, 3 carrots, roughly chopped, and more.

Yes, Shchi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shchi

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