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Shchi

 

61

Yield

10

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

10 each mushrooms, porcini
3 pounds beef brisket
2 pounds bone marrow
cracked
*
10 cups water
1 each onions
large
1 each carrots
peeled
1 each celery stalks
chopped
1 each parsnips
peeled
*
6 teaspoons butter
sweet
4 cups cabbage
shredded
2 ½ cups sauerkraut
packaged
2 tablespoons tomato paste
1 each carrots
julienned
1 each celery stalks
chopped
1 each turnip
peeled, diced
*
16 ounces tomatoes

Directions

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 sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 527g (18.6 oz)
Amount per Serving
Calories 53267% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 381mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 70g
Vitamin A 51% Vitamin C 38%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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