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Daily cabbage soup

Day-Old Cabbage Soup (Sutochnye Shchi)

Wholesome. Hearty. Simple. Delicious. That sums up sutochnye shchi! Wholesome, because it's packed with good-for-you ingredients. Hearty, because everything that belongs in the pot goes right in. Simple, because the cheapest staples are always on hand and the process itself is easy, if a little long. Delicious — it couldn't be otherwise, since mushrooms and their companions are fragrant and taste second to none. Try it yourself and see. And "day-old" because it's made — or rather, allowed to mellow — over a full day.

Shchi is a traditional Russian multi-component soup, and one of its defining principles is that it's built without frying or sautéing the vegetables first. You can finish it at the end of cooking with garlic and herbs, or stir those in right before serving. If you prefer, though, you can sauté the aromatics. Ladle it into individual crocks or bowls, serve it with bread or croutons, and don't forget a dollop of sour cream.

wella

Recipe author

Composition / ingredients

Servings:

Dried mushrooms

Potatoes

Sauerkraut

150

Cabbage

100

Onion

Carrots

Garlic

Celery stalk

Tomatoes

Greens

Salt

Dry spices

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 14 % 2 g

Carbohydrates 71 % 10 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

We'll start the shchi with the mushrooms. Soak the dried mushrooms in water. Let them sit for about half an hour, then simmer them in a small amount of water. (If you're making a meat version instead, cook a broth.)
Step 2:

Meanwhile, prep everything else. Set a second pot of water on the stove, then peel the carrot, rinse it, and cut it into neat matchsticks.
Step 3:

At this point you could follow the usual routine and sauté the vegetables in oil for 4–5 minutes. But the whole point of a traditional Russian soup is to add the ingredients without frying or sautéing first. So instead of the skillet, drop the carrot straight into the pot of boiling water.
Step 4:

Peel the onion, rinse it under the tap, and dice it small. Add it to the carrot right away.
Step 5:

I used both fresh cabbage, shredded into thin strips, and sauerkraut. First soften them in a little water (you can scoop some from the pot where the mushrooms are cooking).
Step 6:

While the cabbage softens, peel the potatoes and cut them into strips or cubes. Add them to the onion and carrot.
Step 7:

To add a little zing to the shchi — another hallmark of Russian cabbage soup — I sliced up some celery.
Step 8:

Then I thinly sliced the peeled, rinsed garlic. You can also crush it instead.
Step 9:

I love fresh herbs in any dish, and today's lunch was no exception. Chop a handful — as much as you like.
Step 10:

Since this was a summer version of the soup, I skipped the tomato juice or paste and chopped up a fresh tomato instead.
Step 11:

Add the cabbage to the half-cooked potatoes along with the drained mushrooms and about half a cup of the mushroom broth. Cook for a minute, then stir in the garlic, celery, tomato, and vegetable oil, and season with salt, dry spices, and pepper (don't overdo it!). Cover the pot and let it gently steep for 3–4 minutes. Then wrap the pot to keep it warm and let it rest for 3–4 hours, and finally chill it for a full day, or at least 12 hours. Ladle into bowls and finish with fresh herbs.

A few more tips: In the old days, day-old shchi was made in earthenware crocks set into a wood-fired oven. Today's ovens stand in for that, so heat yours to about 300°F (150°C), bring the soup to a boil, then lower it to 250°F (120°C) and let it simmer for 2.5 hours. Of course, you can also cook it in a pot or Dutch oven on the stovetop and then finish it in the oven if you like. Sutochnye shchi can be built on meat (usually beef), on fresh mushrooms, or on vegetable broth — your choice. You can bulk it up with any grain, cooked ahead or simmered right along with the soup. Vary the vegetables and amounts freely — more of one, less of another — to get the thickness you like. Use any cabbage you have on hand: fresh, sauerkraut, or a mix of both.