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Hi Evelyn, Helen and all,
If you're interested, here is the recipe Russian soup from cabbage sauerkraut - shchi:
In Russia sauerkraut has become a national custom.
The most famous Russian dish of pickled cabbage - is, of course, sour soup.
Usually soup in Russia boiled water with the addition of beef or pork fat. In the summer of flavored roots and herbs, put a handful of winter cereals.
Ing is typical for Russian density - they "spoon should stand up": for satiety, they are usually made bold, and to mute the taste of fat sour cabbage soup lent a touch of adding the sauerkraut.
In times Domostroi soup with pleasure not only ate for lunch - prepared them for breakfast and dinner, and Skoromnov and fast days.
Soup and served as a festive dish, but they were then prepared in a special way: from the different types of meat with dried or fresh mushrooms, with a lot of roots.
A pot of cabbage soup daily covered tortilla dough that forms a crisp, retains all the flavors.
The next day, put the pot in a hot oven, and only warmed up before serving.
Cabbage Sauerkraut - shchi:
500 g of beef
300 g sauerkraut
600 grams of potatoes
200 g of carrots
200 g onionssalt and pepper to tastebay leaf
4 liter potWash the meat,
cover with water, bring to a boil, remove the foam and cook for an hour or until tender.
If you like tenderized meat for soup using beef, it is best to boil it on low heat for about 2 hours.
Peel the potatoes and cut into small cubes.
Onion peel and finely chop and fry.
Carrots peeled and cut into fine strips or rub on a coarse grater, add to the onions and continue to saute.
In the boiling broth to put the potatoes.
Boil for about 5 minutes.
Then put the carrots and onion, add the bay leaf and peppercorns.
Boil for about 10 minutes. Add salt to taste.Add to sauerkraut soup (if the cabbage is very acidic, you can rinse it under water).
Cook for about half an hour.