Russian Sauerkraut Soup - Schi

This is a traditional Russian soup, normally prepared with meat stock (pork or beef) and with chopped pickled cabbage. The lent / vegetarian version is very popular in Russian monasteries and is prepared with mushrooms. There are also variants with smoked meat or it's baked in the oven for a more intense taste.

I made this soup after a classic, simple method, with veal. It's so good. And, if you also add sour cream and a sprig of raw onion next to it, you'll eat it very quickly, especially now, after lots of heavy food in the holiday season.

Ingredients
Beef meat
500 g
any beef or pork you like or have
Sauerkraut
400 g
chopped sauerkraut - I used the chopped sauerkraut recipe posted on the site
White onion
4 pieces
Carrots
2 pieces
Potatoes
3 pieces
Laurel leaves
2 pieces
Tomato puree
3 tbsp
Salt
1 tbsp
to taste
Fresh parsley
1 bunch
Sunflower oil
100 ml
Step by step
Step 1

Wash the meat and place in water to boil. When it comes to the boil, skim off the foam, add in a bay leaf and an onion cut into four. Now make a low heat and let simmer.

If you ask me for how long, I will tell you it depends on how lucky you were with the meat. If it's younger , then boil for 2 hours, if older, even 3-4 hours over low heat. What matters is that it's properly cooked through and soft.

Russian Sauerkraut Soup - Schi - Step 1
Step 2

While the meat is cooking, prepare the cabbage for the soup - first place over heat with some oil.

I used the recipe for chopped sauerkraut.

Russian Sauerkraut Soup - Schi - Step 2
Step 3

When it starts to brown slightly, add a roughly chopped onion. Stir and cook together until nicely browned.

Russian Sauerkraut Soup - Schi - Step 3
Step 4

When browned, add in the tomato broth or paste. Mix, cook for another two minutes and remove from the heat.

Russian Sauerkraut Soup - Schi - Step 4
Step 5

When meat is properly cooked through, take it out on a plate and let cool a bit.

Russian Sauerkraut Soup - Schi - Step 5
Step 6

Peel and slice the carrots.

Russian Sauerkraut Soup - Schi - Step 6
Step 7

The same with the potatoes and an onion - peel, wash and cut as you like.

Russian Sauerkraut Soup - Schi - Step 7
Step 8

Add them to the meat stock, bring to the boil. When it comes to the boil, make a low heat and let simmer for about 25-30 minutes.

Russian Sauerkraut Soup - Schi - Step 8
Step 9

Cut the meat into small cubes.

Russian Sauerkraut Soup - Schi - Step 9
Step 10

When vegetables are done, add in the cut meat and the cooked sauerkraut. Boil for another 10 minutes.

Russian Sauerkraut Soup - Schi - Step 10
Step 11

Then season with salt, add a finely chopped onion and parsley and turn off the heat immediately. Let the soup infuse for at least 15 minutes.

Russian Sauerkraut Soup - Schi - Step 11
Step 12

Serve warm or hot with sour cream and, optionally, some leeks or raw onions.

Enjoy!

Russian Sauerkraut Soup - Schi - Step 12
Quantity: 3 l (6 pots)
Prep time:
120 min
Difficulty: intermediate
Ready in: 120 min