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Cabbage Soup with Sauerkraut and Potatoes
Instructions
Squeeze the excess brine from the sauerkraut and place it in a saucepan with two tablespoons of heated oil. If the cabbage is too salty, rinse it first and let it drain in a colander. Sweat it over low heat, pour in 100–150 ml of broth and stew under a lid for 30 minutes.
Stir the tomato paste into 100 ml of hot broth until smooth.
Pour the diluted tomato into the cabbage, stir and carry on stewing for another 15 minutes. The cabbage should turn soft and take on a reddish tint.
Peel the onion and bell pepper and cut them into thin strips.
Peel the potatoes and cut them into cubes. Drop them into the boiling broth, add a tablespoon of the chopped vegetables and cook over medium heat for about 30 minutes, until the potatoes are soft.
In a separate frying pan, sauté the remaining onion in vegetable oil until translucent. Add the grated carrot and fry for 5 minutes, then add the bell pepper. If you are using parsley root, add it straight after the onion.
Combine the fried vegetables with the stewed cabbage and continue stewing everything together for another 15 minutes.
Once the potatoes in the broth are cooked, add the stewed cabbage and vegetables to the pot. Bring to the boil, reduce the heat and let the soup simmer gently for 10 minutes.
Make the garlic dressing: on a chopping board, finely chop the dill and spring onion and mince the garlic.
Mix the herbs with the garlic, add the sugar and a pinch of salt. Run the knife through it once more so the sugar and salt are absorbed.
Tip half of the garlic dressing into the pot of soup, stir and let it bubble for 5 minutes with the lid off.
Take the soup off the heat and let it rest on the warm stove for 30 minutes – in that time the flavours will come together. Ladle it into bowls, add a spoonful of sour cream and sprinkle with the remaining garlic-and-herb dressing.
FAQ
Can I make the soup without meat? +
Yes, a lean sauerkraut shchi turns out just as tasty. Cook it on water, increase the amount of vegetables and add a little more vegetable oil to the fried vegetables to make it more filling.
How long does the finished soup keep? +
In the fridge the soup keeps for 3–4 days and only gets better – it is one of those dishes that taste even nicer the next day. Reheat it by the portion on the stove or in the microwave.
Why do the potatoes overcook in the soup? +
The potatoes need to be added before the cabbage, not at the same time. The acid from the cabbage toughens the potatoes and stops them softening if they go in together. Cook the potatoes until half done in the broth first, and only then add the cabbage.
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