Shchi

This dish is pronounced “Shee”.  It is a Russian cabbage soup with a beef stock.  I have seen many recipes that call for a lot of distraction from its main shape.  For instance, some recipes want to add sour cream and other junk b/c they think that is the “Russian” way.  I don’t care about that.  It has two very important qualities that are universal across many beef stock dishes in many countries. 

The day before I cooked this dish a gave the beef a dry brine.  The night before I salted the meat with Kosher salt, covered in plastic and leave in the frig.  I put the beef in a crockpot early the next day with veggies and cooked it on high for 4 hours to get the meat tender and to give the beef stock a good beginning.  I used 2 large beef ribs and ½ pound of rib meat.  A stock needs a bone.  A broth is mostly with meat and veggies. 

Beef Stock

In crockpot add oil to the bottom and place on the bottom 1 whole carrot, 1 celery stalk, 2 cloves of whole garlic, a hand full of parsley, 1 TBSP of whole peppercorns and ½ onion skinned and whole.  Add the meat on top.  Add 1 cup of Chardonnay wine and three or four cups of chicken broth.   Add salt to taste.  Cook in the crockpot on high for about 4 hours.  Turn off the pot.  When the stock cools strain the stock and discard the veggies.  Remove the meat and cut into squares and set aside.  This process is used in may beef soups like Phở.  Phở is a Vietnamese soup dish.  Strain the stock and set aside.

Mirepoix for the Soup

Chop ½ onion, 1 carrot, 1 celery stalk, and 1 small leek (only the white part).  In a large Dutch oven, sauté the chopped veggies in olive oil.  Add ½ potato chopped into 1-inch pieces with the skin.  Add the strained beef stock, 2 garlic cloves and a bay leaf.  Bring the stock to a slight boil to cook until the potatoes are soft.  Add ½ small cabbage cut into 1-inch pieces.  Reduce the heat and cook for about 30 minutes until the cabbage is soft.  15 minutes before serving add a little dill.

Serving

On the bottom or side of the bowl add the beef previously cooked that was set aside, cover the meat with hot soup and serve. 

As of 2/2/22

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