A couple of cold evenings are enough to make me crave shchi. For me, this is a deeply nostalgic soup, something my grandmother used to make with beef and cabbage, which I ate often as a child, especially in autumn and winter. The only difference now is that I prepare shchi with lamb.
Among all the varieties of shchi, this is my favorite: lamb ribs, root vegetables, and sauerkraut. An old-fashioned recipe, best eaten the next day.
- 600-700 g lamb ribs (can be substituted with beef brisket)
- 1/2 carrot
- 1/2 parsley root
- 1/2 small celeriac root
- 2 onions (or two leeks instead of regular onions)
- 2 bay leaves
- 3-4 allspice berries
- salt
- 4 tbsp. butter
- 3 tbsp. flour
- 700 g sauerkraut
- sour cream or homemade cream (for serving)
Place the meat, root vegetables, 1 onion, bay leaves, and allspice into a pot, cover with water, add salt, and simmer over low to medium heat for at least 3 hours (ideally 4).
Regularly skim off any foam and ensure the broth doesn’t boil over. If needed, reduce the heat slightly.
Once the broth is ready, remove the meat, rinse it, and discard the root vegetables and onion.
Return the meat to the pot, followed by the drained sauerkraut and the second onion. Bring to a gentle boil, lower the heat, and simmer for another 30 minutes.
Meanwhile, melt the butter in a saucepan, gradually stir in the flour, and allow it to cook over low heat until slightly golden. Stir well and add it to the shchi.
Taste the soup. If necessary, adjust the salt. Turn off the heat, let the soup cool slightly, and store it in a cold place or the refrigerator overnight.
The next day, you’ll be rewarded with rich, deeply flavored sour shchi with tender lamb ribs. Serve with sour cream or thick homemade cream.
Place the meat, root vegetables, 1 onion, bay leaves, and allspice into a pot, cover with water, add salt, and simmer over low to medium heat for at least 3 hours (ideally 4).
Regularly skim off any foam and ensure the broth doesn’t boil over. If needed, reduce the heat slightly.
Once the broth is ready, remove the meat, rinse it, and discard the root vegetables and onion.
Return the meat to the pot, followed by the drained sauerkraut and the second onion. Bring to a gentle boil, lower the heat, and simmer for another 30 minutes.
Meanwhile, melt the butter in a saucepan, gradually stir in the flour, and allow it to cook over low heat until slightly golden. Stir well and add it to the shchi.
Taste the soup. If necessary, adjust the salt. Turn off the heat, let the soup cool slightly, and store it in a cold place or the refrigerator overnight.
The next day, you’ll be rewarded with rich, deeply flavored sour shchi with tender lamb ribs. Serve with sour cream or thick homemade cream.
