Cabbage Soup, Shchi

In old Russia of the sixteenth and seventeenth centuries, there were endless varieties of shchi -- made with meat, fish, kasha Kasha is a cereal product commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general, and can be made from any cereal, especially buckwheat, wheat, barley, oats, and rye. It is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine, at least a thousand years old., barley, sorrel, and so on. Like borscht in the Ukraine, it was the main staple of a family's diet, rich and poor alike. Wealthier households would enjoy a rich stock made from meats or fish; poorer kitchens would make it simply from sauerkraut or cabbage. This version is made with a combination of cabbage and sauerkraut. This soup like many other Slavic soups tastes better the second day, or maybe even after that.

Ingredients

8 to 10 imported dried wild mushrooms (preferably porcini), well rinsed

Stock

3 pounds  beef brisket

1 1/2 to 2 pounds beef marrow bones

10 cups water

1 large onion

1 medium-size carrot, peeled

1 rib celery with leaves

1 parsnip, peeled

Bouquet garni (8 dill sprigs, 8 parsley springs, 3 bay leaves and 8 peppercorns tied in a cheesecloth bag)

Salt, to taste

Soup

6 tablespoons (.75 stick) unsalted butter

4 cups shredded green cabbage

2 1/2 cups packaged sauerkraut (not canned), rinsed under cold running water and drained well

2 tablespoons tomato paste

1 medium-size carrot, peeled and cut in julienne

1 1/2 cups chopped onions

1 rib celery, chopped

1 large purple turnip, peeled and diced

1 can (16 ounces ) Italian plum tomatoes, drained, seeded, and coarsely chopped

Salt and freshly ground black pepper, to taste

1 large clove garlic, minced

Chopped fresh dill for garnish

Sour cream Most Slavic soups such as borscht, schi, solianka, and various mushroom soups are traditionally served with sour cream (smetana). This thickens the soup and adds a touch of tartness. It should always be added individually at the table, never premixed. It should be well stirred into the soup. for garnish (optional)

1. Soak the dried mushrooms in 1 cup water for 2 hours. Drain the mushrooms, pat dry with paper towels, chop fine, and set aside. Discard the liquid or save for another use.

2. 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 2 hours.

3. Meanwhile, melt half the b;utter in a deep skillet over medium heat. Add the cabbage and sauerkraut and saute for 10 minutes, tossing and stirring regularly. Add 1 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.

4. Melt the remaining butter in another large skillet and saute the carrot, onions, celery, turnip, and mushrooms until soft and lightly browned, about 15 minutes.

5. When the stock is ready, strain it into a clean pot. Reserve the meat and discard the other solids.

6. 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.

7. Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic. Simmer for another 5 minutes.

8. Let stand for at least 15 minutes and preferably 24 hours before serving; refrigerate, covered, and reheat slowly if serving the next day. Serve garnished with dill and sour cream, if desired.

Serves 10