Lenten shchi

Name: Lenten shchi
Cuisine: Russia
Ingredients: aromatic herbs, e.g. coriander, anise, parsley to taste; sunflower or olive oil; salt; 2 onions; 500-750 g (1-1½ lb) sauerkraut; 1 parsnip; 5-6 dry white mushrooms; 1 turnip or; 1 beetroot; 1 potato; 1 carrot; 125 ml (4 fl oz) sour cream; 1 tablespoonchopped dill; 4 cloves garlic, crushed; 8 black peppercorns; 3 bay leaves; 1 tablespoonbuckwheat groats; 1 litre (1¾ pt) mushroom stock; 1-2 tablespoonspoppy seeds

Preparation info

Difficulty
Easy

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

Ingredients

500-750 g (1-1½ lb) sauerkraut
salt
2 onions

Europe
Russia
Gluten-free
Soup
Eastern Europe
Vegetarian

Method

Put the sauerkraut in an earthenware casserole in a pre-heated oven (180°C, 350°F, gas mark 4) for 20-30 minutes. Add salt and the finely chopped onions to the sauerkraut and mix well. Add the oil which has been heated up with the aromatic herbs and stir in until well mixed. Continue c