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Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the potatoes are tender and the flavors meld together.
Add the Beef:
Shred the cooked beef and add it back into the pot. Stir in the minced garlic, black pepper, and chopped parsley. Adjust the salt to taste.
Step 5: Serve the Soup
Once everything is cooked, remove the pot from heat and let the soup rest for about 10 minutes before serving. Serve hot, garnished with extra parsley, alongside a slice of crusty bread or a dollop of sour cream for added richness.
Cooking Tips
Adjusting the Sourness: If your sauerkraut is too sour for your liking, feel free to rinse it under cold water before adding it to the soup. You can control the tanginess by adjusting the amount of sauerkraut or adding a little sugar to balance the acidity.
Using Pork: If you prefer, you can substitute the beef with pork. Pork adds a slightly sweeter, richer flavor to the broth.
Tomato Paste: For a deeper flavor, allow the tomato paste to sauté for a few minutes until it slightly darkens in color, bringing out its natural sweetness.
Add Some Heat: If you enjoy a bit of spice, feel free to add a pinch of red pepper flakes or a finely chopped chili pepper.
Storage
Refrigeration: Store leftover shchi in an airtight container in the fridge for up to 4-5 days. The flavors of the soup improve as it sits, making it even more delicious the next day!
Freezing: Shchi freezes well! Transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutritional Facts (Per Serving)
This is based on dividing the recipe into 6 servings.
Calories: 320 kcal
Protein: 22 g
Carbohydrates: 25 g
Fat: 15 g
Saturated Fat: 5 g
Fiber: 4 g
Sodium: 1000 mg
Sugar: 7 g
FAQs
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