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Russian Sauerkraut Shchi

As I wrote in my first post I live in Moscow, Russia. You may be surprised, but I am originally from Russia. Yes, really! I have been living here all my life and none of my family is an immigrant. Most of foreign people I meet traditionally ask me the same questions, so I guess you want some details regarding my non-Russian appearance. Fine, I will tell you :) I am a representative of a small nation (about 180 thousand people) called Kalmyks who look Asian but historically live in Russia. That’s it :)

So, as a Russian blogger, I decided to start from writing about the most traditional Russian dishes one of which is Shchi (pronounced as “sch-ee”). I know, sounds strange, but believe me, it’s so delicious! Shchi is a cabbage soup, it can be cooked either from raw cabbage or sauerkraut, but sauerkraut version is my favourite! If you are not familiar with Russian cuisine, I highly recommend you to try this amazing sour soup!

Canned sauerkraut is most likely available in a grocery stores, Russian shops, or Western European markets.


Russian Sauerkraut Shchi

Our family favorite recipe of Russian Sour Shchi, a healthy vegetable soup. It's vegan, gluten-free, easy-to-follow and absolutely delicious!

Serves 6

Ingredients

  • 3 medium potatoes
  • 1 carrot
  • 1 bell pepper
  • 4 tbsp sauerkraut
  • 2 tbsp oil
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • Some dill/parsley for garnish

What to do

  1. Cut the potatoes into cubes. Put them into medium sized pan with 50 oz/1.5 liters of water and bring to a boil.
  2. Add the sauerkraut, cover partially and cook over medium heat for 15 minutes.
  3. Chop the onion, cut the carrot and the bell pepper into small pieces.
  4. Add the carrot and fry for 3 minutes. Then add the bell pepper and continue frying for 5 munites. Stir occasionally.
  5. Transfer the fried veggies into the pan, add salt and pepper, mix well and simmer together for 5 minutes. Serve hot with minced dill/parsley on top. Rye bread is good on the side.

Print the recipe

Quite easy, isn't it? If you have vegan sour cream, add 1/2 tablespoon to your plate and enjoy your amazing Shchi!

P.S. Sauerkraut Shchi recipe with step-by-step photos can be found in the recipe section. Get the recipe here.

Posted on 5 October 2013
1 comments

Comments

Mary Ellen 6 July 2014
I increased the sauerkraut to 2 cups as with the spices and served with kefir which is much better and much more healthy than plain sour cream.

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