Russian Next Day Sauerkraut Soup – Sutochnie Shchi

Sutochnie Shchi – an old Russian dish. This is the another way to prepare it – by stewing sauerkraut for few hours, it adds rich taste and aroma. Long ago, cabbage was stewed in the preheated cooling Russian stove, I suggest using slow-cooker. Not everyone likes the smell of preparing sauerkraut. I warned you.

The ancient recipe for cabbage soup does not contain potatoes, because it was brought to Russia by Peter the Great only in the late XVII century. Traditional Russian shchi contained turnips, celery and parsley roots. Some cooks recommends to add tomato paste into sautéed vegetables. Shchi is better the next day, hence the name.

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Yield: 4 serving

300 grams (about 1 cup with heap) sauerkraut, not very sour
1/2 medium carrot, grated
1/2 medium onion, sliced
1 medium turnips or potato, chopped
1/4 cup parsley root or/and celery root, grated
salt and pepper
garlic clove

Optional:
3 oz. cooked beef
4 cups beef broth (from cooked beef, better – with bone)
1-2 oz. wild fresh or dried mushrooms (I used one big Portobello)
bay leaf
4 tbsp. sour cream

Put sauerkraut (do not drain or rinse it) into slow-cooker and cook in low-heat at least 4 hours, until soft and lightly brown. Soak dried mushrooms, if used, for 2-3 hours in hot water. Drain the mushrooms, save soaking liquid.

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Heat medium skillet in medium heat, spray with cooking spray. Add onion and sauté 2-3 minutes until translucent, add carrots, celery or/and parsley roots, chopped mushrooms and sauté 4-5 minutes more. Add 4 cups of water (use soaking liquid from mushrooms too) or beef broth, chopped turnip or potato and bring to boil.

Add cooked sauerkraut,  cooked beef and bay leaf, if use, and cook until done, about 5 minutes. Add salt and pepper to taste. Add chopped garlic clove, cover and let stay about 10 minutes. Serve hot with sour cream.

1 serving (with meat) is about: 100 calories

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