Name: Traditional Russian Sour Cabbage Soup Recipe
Total time: 140 min
Yield: 6
Cuisine: Russian

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Fresh cabbage soup or shchi (shee) and sour cabbage (sauerkraut) soup or kislye shchi are two traditional russian soups. There also is a green shchi made with sorrel, spinach, and other greens, which is known as zelyoniye shchi in russian. As with most dishes, the recipes vary from cook to cook and from region to region. This sour cabbage soup recipe is made with fresh pork shoulder and smoked pork spareribs. Some cooks make theirs with beef brisket and cracked beef marrow bones. 

How to make Traditional Russian Sour Cabbage Soup Recipe

Barbara Rolek

Crawler

Russian

<p>Fresh cabbage soup or shchi (shee) and sour cabbage (sauerkraut) soup or kislye shchi are two traditional russian soups. There also is a green shchi made with sorrel, spinach, and other greens, which is known as zelyoniye shchi in russian. As with most dishes, the recipes vary from cook to cook and from region to region. This sour cabbage soup recipe is made with fresh pork shoulder and smoked pork spareribs. Some cooks make theirs with beef brisket and cracked beef marrow bones. </p>

Pork

Pork ribs

Sauerkraut

Water

Large Onion

Large leek

Medium parsnip

Large Carrot

Butter

Flour

Large Tomato

Bay leaf

Black peppercorns

step 1

step 2

Rinse meat and pat dry. In a large saucepan or dutch oven, place pieces of pork shoulder and spareribs and sear lightly on all sides. 

step 3

step 4

Add the sauerkraut and water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover partially and simmer for 1 1/2 hours, adding more water, if necessary. 

step 5

step 6

In a medium skillet, saut onion, leek, parsnip, and carrot in 1 tablespoon butter until translucent. Sprinkle with 1 tablespoon flour, add tomatoes, 1 cup of the pork stock, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer 5 minutes, whisking often to incorporate the flour. 

step 7

step 8

Transfer to the saucepan containing the pork stock, meat, and sauerkraut. If using potatoes, now is the time to add them. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Adjust seasonings. 

step 9

step 10

Divide meat among heated bowls. Remove the bay leaf from the soup and ladle into bowls. Serve with sour cream or heavy cream and dill sprigs, if desired. Accompany with rye bread. 

step 11

step 12

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