Name: Russian-Style Cabbage Soup (Shchi)
Yield: Makes 8 Servings
Cuisine: France
Ingredients: salt and pepper; 4 pounds beef shank, cut into 2-inch-thick rounds, or 4 pounds beef brisket; 1 small head of cabbage, preferably Savoy; chopped fresh dill; 2 carrots; 1 celery rib; 1 large onion, cut in half; 2 cups sauerkraut, 1 pound, rinsed; sour cream; 1 bouquet garni; 12 dried porcini, soaked in 1 cup of water for 1 hour; 1 large onion, finely chopped; 1 turnip, peeled and cut into ½-inch dice; 4 tablespoons unsalted butter; 3 garlic cloves, peeled; 3 medium-size carrots, cut in half lengthwise and chopped

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Most of what I’ve learned about Russian cooking has come from the writings of 19th-century French chefs who cooked for the czar. At that time the Russians and French went through a period of mutual admiration; traditional Russian dishes were refined by French cooks and sometimes even exported back to France. Needless to say, my reading taught me little of how the Russian people ate or eat day to day.

I’ve since been able to read about Russian cooking from more firsthand (and modern)

Ingredients

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Ingredients

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