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Slow-Cooker Sauerkraut Shchi

Tangy shchi just like Grandma made, only easier! Shchi is a traditional Russian dish for good reason — it dates back to old Rus', when it was cooked in clay pots in a Russian masonry oven. Those days are long gone, but the dish is still beloved today. Of course, every cook has their own version: some use fresh cabbage, others sauerkraut. Sauerkraut shchi is also called "sour shchi," but that doesn't mean the soup tastes sour — quite the opposite. It's wonderfully tasty and fragrant, with the broth taking on a pleasant tang from the sauerkraut. (Shchi is a classic Russian cabbage soup.)

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Cabbage soup in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 25 % 6 g
Carbohydrates 50 % 12 g
121 kcal
GI: 73 / 27 / 0
  • If the sauerkraut is too tart for your taste, rinse it in cool running water to wash off the excess acid. But if both the kraut and its brine taste good, you can add some brine to the broth as it cooks for an even tastier shchi. Rinse the chicken, cut it into small pieces, and put it in the slow cooker. Add water up to the appropriate mark — for this amount of ingredients, about 3 quarts is plenty. Rinse and peel the potatoes and cut them into matchsticks. Grate the carrot on the coarse holes of a grater and finely chop the onion. Heat the vegetable oil in a skillet, add the onion and carrot, and cook, stirring, until lightly golden. You can skip this sauté for a lighter, healthier soup, but it adds flavor and a little something extra. If you like, stir tomato paste into the sauté and cook the vegetables a bit longer with it — that changes both the flavor and the color of the broth. Add the sautéed vegetables to the slow cooker with the chicken, then add the potatoes, sauerkraut, and spices to taste. Rinse the barley groats and add them too — the nice thing about a slow cooker is that everything can go in at once. You can leave out the barley if you want a lighter, more vegetable-forward soup; it just adds body and substance. Use a different grain or more potato instead, if you prefer. Set it to the "Soup" program for 1 hour. Mince the garlic with a knife or press and stir it into the broth — it gives the shchi a special aroma and flavor. You can also add herbs like parsley. Turn off the slow cooker but leave the soup, covered, to rest for about 20 minutes. Serve. Delicious with sour cream and croutons. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Hulled light barley - 349  kcal/100g
  • Scotch barley - 348  kcal/100g
  • Barley groats - 343  kcal/100g
  • Barley flakes - 315  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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