Shchi (Russian Cabbage Soup)
Makes 6 to 8 portions
Ingredients:
4 tablespoons butter
2 cups thinly sliced onion
1 1/2 pounds white cabbage, quartered, cored, coarsely shredded
1 celery root (celeriac), peeled, cut into fine strips
1 parsley root, scraped, cut into fine strips
beef stock and reserved beef brisket (recipe follows)
1 pound boiling potatoes, peeled, 1/4 inch dice (2 1/2 cups)
4 medium tomatoes, peeled, seeded, chopped
1 teaspoon salt
freshly ground black pepper to taste
Preparation:
Melt butter in 3- to 4-quart pot over high heat. Add onion.
Reduce heat to medium. Cook 8 to 10 minutes or until onion is soft but not
brown.
Stir in shredded cabbage, celery root and parsley. Cover pot. Simmer over
low heat for 15 minutes.
Pour in meat stock. Add reserved diced brisket. Simmer, partially covered,
over medium heat for 20 minutes.
Add diced potato to pot. Cook 20 minutes.
Stir in chopped tomato. Cook for 10 minutes. Add salt and a few grindings of
pepper. Taste for seasoning. Serve hot, accompanied by hot, crusty bread.
Beef Stock
Ingredients:
1 pound fresh lean brisket of beef
5 pounds beef-marrow bones, cracked
4 quarts water
1 large onion, peeled, quartered
1 large carrot, peeled
1 bouquet garni (2 celery tops, 6 sprigs parsley and 2 bay leaves tied
together)
1 tablespoon salt
Preparation:
In heavy 6- to 8-quart pot, place brisket and bones in
water. Bring to a boil, skimming off any foam and scum as they rise to the
surface.
Add onion, carrot, bouquet garni and salt. Partially cover pot. Reduce heat
to low. Simmer 1 to 1 1/2 hours, or until meat is tender but not falling
apart.
With slotted spoon, remove meat from pot. Cut brisket into small dice. Set
aside. Continue to simmer stock, partially covered, for about 4 hours.
Strain stock through fine sieve or chinois. Set over large bowl, discarding
bones and greens. With large spoon, skim off as much surface fat as
possible; discard.
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