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My rich, thick shchi with porcini mushrooms and turnips, baked in pots under a rye bread lid ???? "Shchi is a meat soup. Not the usual, unacceptably bad meat soup, but a wonderful Russian dish with a broth of various types of meat, with egg, sour cream and herbs. In fact, I think it's unthinkable to eat anything after shchi." Knut Hamsun Support the channel: https://boosty.to/cuisinesanspeur ???? __________________________ For 6 pots of ≈500 ml BROTH ✔ 4 l of water ✔ 2 kg of meat for broth (bones, brisket, ribs...) ✔ 1 onion ✔ 1 carrot ✔ ½ celery root ✔ 1 root (or stems) of parsley ✔ 6 cloves SHCHI ✔ 1 kg of sauerkraut ✔ 300 g of fresh cabbage ✔ 1 kg of meat for shchi (beef, dry-cured brisket, smoked pork ribs, etc.) ✔ 50 g of melted butter or lard ✔ 1.5 onions ✔ 6 cloves of garlic ✔ 50 g tomato paste ✔ 1-2 tsp cumin ✔ 1 tsp peppercorns ✔ 3 bay leaves Optional: ✔ Turnip, dried mushrooms, salted mushrooms, potatoes, soaked apples DOUGH FOR THE LIDS ✔ 300 g rye flour ✔ 300 g wheat flour ✔ ≈ 350 g water ✔ 1.5 tsp salt ✔ 1 tsp sugar ✔ 7 g dry yeast ✔ 3-4 tablespoons rye malt 00:00 – History of cabbage soup 04:48 – Ingredients 07:39 – Preparing cabbage stew 10:39 – Preparing broth 12:10 – Preparing dough for lids 13:51 – Assembling and baking cabbage soup 19:52 – Serving and tasting #cabbage