Soup from sauerkraut, Shchi.
1. For shchi made from sauerkraut, rinse half a kilograms of sauerkraut and press out the excess liquid. Put it in a saucepan with 50 grams (1 oz) of butter and enough water or stock to prevent it from burning, cover and stew fast, then gently for one and a half hours, stirring occasionally.
2. Slice 80 grams (3 oz) of carrots, 20 grams (1/2 or 1 oz) of parsley roots and 100 grams (4 oz) of onions, add several spoonfuls of tomato puree, and saute. Add this to the cabbage 10-15 minutes before it is cooked.
3. Put the cabbage and other vegetables into the boiling stock and simmer for 20-30 minutes. Add salt, pepper and bay leaves, and simmer for another 5-10 minutes. Garnish with sour cream and finely chopped dill, parsley and spring onions before serving.
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