ISO Russian Schi

[Vicki]

I am looking for a Russian cabbage soup recipe (Schi). It's make with sourkraut instead for fresh cabbage. Can anyone help?

[cat lover]

Recipe from Rusianfoods.com


Here are two different ones I found doing a search; I've never made either of these although I do have a recipe somewhere for a russian cabbage soup that sounds almost like these. The first one you will have to convert some of the ingredients amounts from metric
Schi

Schi took a special place among national soups. Historians suppose that this dish was known long time ago before Adoption of Christianity in the Rus. Once all soups were called Schi. Now Schi are cabbage soups. There are a lot of Russian proverbs about schi: "Good wife is not the one who speaks well, but who cooks schi well". Schi are cooked on meat, fish or mushroom broths. Schi with meat are served with a meat piece in the plate.
Pies and Koulebyaki are very good with Schi.

Method
Put meat in the cold water to make broth tastier. Bring to boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Cook at a low heat for 1 hour. Pour cold water in to keep the same quantity of broth. Add chopped carrot, shredded cabbage, salt. Bring to boil again. Then add potatoes cut in cubes. Chop onion, parsley root, turnip, tomatoes finely and fry in the pan with fat. Put everything in the pan and boil at a low heat for 30 minutes. Five minutes before finishing, put pepper, salt, 2 bay leaves. Schi is served with sour cream, fresh bread or pies.





700 g meat with bone.
2 liters water.
700 g cabbage.
2 average potatoes.
1 little turnip.
1 large carrot.
2 fresh tomatoes.
2 tb fat.
1 onion.
1 parsley root.
parsley, pepper, salt.




Schi and kasha is the meal of Russian
Schi is more or less dense sour soup, made on meat, fish or mushroom stock with different smoked cuts, pickles, sausages and other things.

This one is from infectiousfoods.com
Title: Shchi (Cabbage Soup)
Yield:10 servings


10 Porcini; well rinsed 2 1/2 c Sauerkraut, packaged (not ca
3 lb Brisket 2 tb Tomato paste
2 lb Marrow bone, cracked 1 Carrot, med; julienne
10 c ;water 1 Celery stalk; chopped
1 Onion, large 1 Turnip, large; peel/diced
1 Carrot, med; peeled 16 oz Tomato, plum
1 Celery stalk w/leaves; chopp Salt; to taste
1 Parsnip; peeled Pepper, black; to taste
Bouquet garni Garlic clove; minced
Salt; to taste Dill, fresh; finely chopped
6 ts Butter, sweet Sour cream
4 c Cabbage; shredded

-----------------------------STOCK--------------------------
------------------------------SOUP--------------------------
Approx. Cook Time: 8:00 Soak the
porcini in 1 cup water for 2 hours. Drain them, pat dry with paper towels,
chop fine, and set aside. Discard the liquid or save for another use.

To make the stock, in a large soup pot, bring the meat, bones, and water to
a boil over high heat, periodically skimming off the foam as it rises to
the top. Add the remaining stock ingredients, and reduce the heat to low.
Simmer, covered, until the meat is tender; about two hours.

Meanwhile, melt half the butter in a deep skillet over medium heat> Add the
cabbage and sauerkraut and saut# for 10 minutes, tossing and stirring
regularly. Add one cup hot stock (it doesn't have to be fully cooked) and
the tomato paste. Cover and simmer over low heat for 35 to 40 minutes.

Melt the remaining butter in another large skillet and saut# the carrot,
onions, celery, turnip, and mushrooms until soft and lightly browned; about
15 minutes. When the stock is ready, strain it into a clean pot. Reserve
the meat and discard the other solids. Add the sauerkraut and cabbage, the
vegetable mixture, and tomatoes to the stock. Season with salt and pepper,
stir, and cook, covered, over medium-low heat for 20 minutes.

Cut the meat into bite-size pieces and add it to the soup, along with the
minced garlic. Simmer for another five minutes. Let stand for at least 15
minutes, and preferably a day and a night, before serving; refrigerate,
covered, and reheat slowly if serving the next day. Serve garnished with
fresh dill and sour cream, if desired.

[Yummys_Girl]

Here is one for you Vicki. Let us knwo which you try and how it turns out.

Sauerkraut Schi with Mushrooms recipe
Ingredients :

50 g dry mushrooms
1 ea carrot
1 ea onion
2 ea parsley roots
10 ea pepper peas
1 tb flour, salt, sugar, oil

Method:

Soak mushrooms in water for 2-3 hours, then boil them in the same water(they are ready when they drown on the bottom). wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze. Chop sauerkraut finely, stew with a little sugar, 1/2 tb oil, 3 tb water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut`, mushrooms and fried vegetables in mushroom water. Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.

[Yummys_Girl]

And here is one that uses both Saurkraut and cabbage in it:

Russian Cabbage Soup -- Schi


INGREDIENTS

1 head cabbage, cut into small wedges
1 (24ounce) jar saukerkraut, drained and rinsed
6 slices bacon, cut into 2-inch pieces
1 can chopped tomatoes (DO NOT drain) or 2-3 chopped fresh tomatoes (DO NOT drain)
1cup uncooked barley


6-8 servings

4 hours 30 minutes preparation time

DIRECTIONS
In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.

Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.

If there appears to be insufficient tomato juice, add about 1 cup water.
Salt and pepper if desired.

Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.

[DeBora4BobbyL]

Vicki, I am sorry but I have never made this recipe. I am hoping that others who have will be able to tell you ones that they have tried and liked.

[cat lover]

Vicki, here is the cabbage soup that I make

1 latge head cabbage, diced
1 cup diced onion
1 cup diced celery
1 box Dry Onion Soup Mix (2 envelopes)
1 cup diced green pepper
4 14/5 oz cans diced tomatoes
pepper to taste
dash hot sauce

Place all ingredients in a soup kettle. Bring to boil and cook 2 hours. 8 to 10 servings