Sauerkraut Cabbage Soup (Shchi) with Chicken

Cooking method

1. Step 1:

   

   Gather the ingredients for the sauerkraut shchi with chicken. Scrub the potatoes and carrots well under running water with a brush. You can use any part of the chicken — thighs, drumsticks, or wings. For a leaner version, chicken breast works well. The chicken should be fresh; only then will the broth be clear.

2. Step 2:

   

   Use a non-reactive pot for the soup — aluminum won't do here. The soup grows in volume as you add ingredients, so keep that in mind when choosing the pot size. Wash and dry the chicken, put it in the pot, and cover with cold water — cold is key, so all the chicken's flavor and richness goes into the broth.

3. Step 3:

   

   Bring the chicken to a boil over high heat. Skim off the foam as it forms so the broth stays clear and isn't marred by flecks of curdled foam.

4. Step 4:

   

   Peel and wash an onion. Drop the whole onion into the boiling broth to give it fragrance and a golden color. Simmer the chicken over low heat for 30 minutes, until done — the time depends on the size of the pieces. Lift the cooked chicken out onto a plate. If you didn't skim the foam well, you can strain the broth (carefully, so you don't get burned). Discard the onion; it's no longer needed.

5. Step 5:

   

   If the sauerkraut is coarsely shredded, chop it finer so it cooks faster. Add it to the boiling broth, turn up the heat to bring it back to a boil, then lower the heat and simmer the cabbage until about half done.

6. Step 6:

   

   Let the chicken cool so you don't burn yourself. Pull the meat off the bones and cut or tear it into pieces.

7. Step 7:

   

   Peel and wash the carrot. Cut it into thin strips so it browns better when sautéed.

8. Step 8:

   

   Cut the second onion into small cubes — the traditional cut for soup.

9. Step 9:

   

   Put the prepared carrot and onion in a skillet with vegetable oil. Gently sauté the vegetables over gentle heat — this gives them a tender texture and a golden color. Cook over low heat, uncovered, stirring occasionally, until softened.

10. Step 10:

    

    Add the tomato paste to the vegetables and stir. The tomato gives the soup a beautiful color and pleasant flavor. Cook, stirring, for another 5 minutes.

11. Step 11:

    

    Peel, wash, and dice the potatoes. Cubes are well suited to a soup.

12. Step 12:

    

    Return the chicken to the pot, so a few pieces land in every serving when you ladle out the soup.

13. Step 13:

    

    Add the diced potatoes to the soup, stir, and bring to a boil. It's very important to watch the soup and keep it from boiling hard — the gentler and slower it simmers, the better it tastes. Cook the potatoes for 7–10 minutes.

14. Step 14:

    

    Add the sautéed vegetables to the soup and stir. Season with salt. Always salt soup near the end of cooking, but not too late — right when the main ingredients are just done and can absorb the salt evenly. Salt it too early, while the ingredients are still firm, and the soup takes longer to cook and can end up over-salted, since the salt mostly stays in the liquid. Simmer for 5 minutes.

15. Step 15:

    

    Wash and dry the parsley. Chop it finely so its flavor comes through better in the soup.

16. Step 16:

    

    Add the parsley and bay leaf to the soup to make it more fragrant and flavorful. Stir, taste, and add more salt if needed. Simmer over low heat for 5 minutes.

17. Step 17:

    

    Take the soup off the heat and let it rest, covered, for 15 minutes. During this time it "ripens" — the seasonings and salt distribute evenly, and the broth takes on a pleasant, slightly thickened body.

18. Step 18:

    

    Serve the shchi hot, with a dollop of sour cream if you like. Enjoy!