What is shchi?

Over the centuries, Russia has developed a number of traditional soups that use their most common sources, from beet borscht to cabbage shchi . The latter recipe literally translates into "cabbage", but in fact it has more than just cabbage. This soup often contains meat, but it can also be vegetarian. It can also be made of fresh green cabbage or pickled versions known as cabbage or both.

The Russians enjoyed shchi for at least 11 centuries. Although many famous inhabitants, from Ivan Strazný to Joseph Stalin, admitted that they were fans, it is generally considered a recipe for a lower caste. It keeps well, is cheap to produce and cooks quickly - although some even prefer it as a cold soup called gazpacho .

Although shchi can be produced with several ingredients, most modern chefs prefer several ingredients to make the soup nutritious and flavorful. May includeMushrooms, potatoes, turnouts, carrots and celery, beef or vegetable stock thickened and slightly cake of tomato paste. Although either crushed cabbage or cabbage can be added, many chefs use the same parts of both to make the soup acid and sweet.

The production process of shchi is as direct as most soups on the basis of stocks. One method includes cooking meat in a hot pan of water, along with some garlic, sliced ​​onion, bay leaves, salt and pepper. The meat can be covered and steamed until it boils, and then crushed from the bone for later placement in the soup. It also creates supplies that make up soup. Most meat types are acceptable, including lamb, beef, pork or even chicken.

When the stock is brought to a boil, with meat to pieces and resting to the side, vegetables like sliced ​​onions, celery, potatoes, carrots, shredded cabbage and cabbage fits into the mixture. TThe Eplo is then reduced to cooking. After about 15 minutes, the chopped tomatoes or tomato paste together with Masam, which can connect with other flavors for at least five minutes, mix into the stock. Before serving, the chef will taste the final product and add salt and pepper as needed.

use only cabbage creates shchi with a smaller of its distinctive acid taste, while the use of cabbage only intensifies this component. In any case, it is usually hot, with a few exceptions. Many of them also took some sour cream as a decoration, along with a few twigs dill.