Dinner

How to cook shchi.

Щі — a traditional dish of Russian national cuisine. There are many recipes for their preparation. Probably, most people’s favorite shchi is made from sauerkraut. It was the most common soup in Russia in winter. We ate not only for lunch, but also for breakfast and dinner. They were prepared with various meats, lard, mushrooms or lean meats.

Ingredients:
300 g of meat on the bone;
potato – 4 pc.;
sauerkraut (half-liter can);
bulb;
tomato paste – 100 g;
1 clove of garlic;
salt, pepper to taste;
peppercorns;
Bay leaf;
olive oil – 2 tbsp.

How to cook shchi at home.

I always cook all the first dishes in the second broth. I pour cold water over the meat (it’s easier in a small saucepan), bring to a boil, cook for 5 minutes. I pour out the water, wash the meat.

I throw it into a large pot and pour boiling water over it. Cook on low heat.

I clean potatoes, onions, and cloves of garlic.

I rinse with water or squeeze sauerkraut (depends on its taste).

I put the cabbage on a pan with olive oil.

Pour boiling water (or broth). I make a medium fire and cover with a lid. Let it simmer for 15 minutes.

I throw the whole bulb into the soup, then throw it away.

Add tomato paste to cabbage, squeeze garlic. I stir. I stew for another 15 minutes.

As it stews, I throw the entire contents of the pan into the pan. I stir. I try, if necessary – salt. I add peppercorns and a bay leaf. I cover it with a lid and let it come to a boil. Check the readiness of the potatoes. Allow to infuse.

Let’s serve it to the table! You can sprinkle with greens.

Secrets of cooking shchi.

– It’s easy to cook such a dish. And in order for them to always turn out tasty, it is necessary to follow certain time-tested rules.

– Sauerkraut stew is always cooked on fatty meat (beef or pork). It is better to take the brisket or the back part with the brain bone. With any other meat, these dishes do not turn out tasty, since the sauerkraut absorbs all the fat from the broth.

— First, they put the meat in the pan and wait until the foam appears. It must be removed until it completely disappears. The broth should be transparent.

– Before putting the sauerkraut in the dish, it is slightly squeezed by hand. It is best to do this over a bowl. The squeezed cabbage brine is set aside until the end of cooking.

— After that, the cabbage itself must be tasted. If it is very acidic, then it is washed a little under running water.

– Sauerkraut dumplings must be thick. They should be cooked only on low heat.

– Potatoes for these dishes are never cut into cubes. Peeled medium-sized tubers are cooked whole. The ready-made soup is poured on plates and there the potato tubers are broken into small pieces with a fork.

— To give sauerkraut shchi an exquisite taste, a handful of dried mushrooms (white, red-headed, or Polish) are added to them. They are not pre-soaked.

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