Shchi (Russian Cabbage Soup)

Shchi (Russian Cabbage Soup)

00:00 Intro
00:37 Stock
02:57 Sofrito
04:55 Cabbage and Potatoes

Serves 8-12

Note about meat: If using beef, good cuts are short-ribs, shins, or a mix of chuck and some marrow bones. If using pork, good cuts are shanks, shoulder, and neck. If using pork, you can often get these cuts in the smoked form. My ideal meat mix would be some smoked pork shanks, and some fresh pork shanks or fresh pork shoulder.

Stock:
2.5 - 3.5 Lb (1-1.5 kg) meat (see the note)
3 qt (3 L) cold water if using a pressure cooker (4 if using a regular pot)
2 bay leaves

Put everything into a pressure cooker and cook on high pressure for 1 hour with natural release. Or put everything into a pot and simmer gently uncovered for 3 hours or until the meat is fork tender.

Remove the meat to a plate, cool, remove and discard gristle and bones and shred. Remove the impurities from the stock with a fine mesh spoon (this step is optional). Cool the meat and the stock, cover both, and refrigerate overnight.

Sofrito:
2 Tbsp unrefined sunflower (or olive) oil
1 Lb shredded carrots
2 Tbsp butter (or more oil)
2 yellow onions, diced
4 garlic cloves, minced
2 cups diced canned tomatoes
Salt

Put the oil into a large skillet and set over medium heat. When the oil is hot, add the carrots and a generous pinch of salt. Stir, cover and cook until the bottom browns, 7 to 10 minutes. When the carrots are brown, give them a stir and cook uncovered until completely tender, 2-5 min. Get the carrots out of the pan and add the butter or more oil, the onions, salt, and do the same thing we did with the carrots. Cover until the onions start to get tender, 7 to 10 minutes. Uncover and cook until they are translucent and golden brown, about 10 min. Return the carrots back to the pan. Add the garlic and cook on moderate heat until it gets aromatic, 2-5 min. Add the tomatoes and cook until all the moisture evaporates. When it looks nice and thick, taste and adjust for salt.

The Soup
1.25 Lb (560g) boiling potatoes, peeled and diced
1 Lb (450g) shredded cabbage
25 fl. oz (740 ml) jar sauerkraut, drained, liquid reserved

Degrease your stock. Pour it into an 8 quart pot and bring to a simmer. Taste and adjust for salt. Add the potatoes and simmer until tender, about 20 minutes. Add the cabbage, drained sauerkraut, the meat, and another quart of water. Simmer very gently until the cabbage is almost tender, about 15 minutes. Stir in the sofrito, taste and add the sauerkraut brine to taste depending on how salty and acidic you want the soup to be. Simmer for 15 min. Take off heat and let rest at least 30 min. Serve with sour cream.

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