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Grey Shchi for Winter

A delicious homemade winter preserve from Russian cooking! For this you'll need a wooden barrel — fill it with water for a few days, then scald it with boiling water over juniper branches. For each bucket of chopped cabbage you'll need a handful each of salt and rye flour; scale the proportions from there. Of course, you can cook all kinds of things from this grey shchi base — not just soup. It's a full-fledged sauerkraut for the winter, and very tasty.

Аркадий и СветланаAuthor avatar
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Grey cabbage soup for winter
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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 17 % 1 g
Fats 17 % 1 g
Carbohydrates 67 % 4 g
22 kcal
GI: 80 / 0 / 20
  • First you'll need "kroshevo" — finely chopped cabbage. Here's how to make it. You specifically need the green outer (wrapper) leaves of cabbage — the ones that usually get torn off and thrown away. To make the soup even tastier, mix the dark wrapper leaves with lighter, ordinary ones; you can also use about three whole heads of cabbage. I usually add more of the pale leaves, since the dark ones can be harder on the stomach. Wash the cabbage leaves well and chop them fine into crumbs — that's the "sechka," or kroshevo. Put the chopped leaves in a tub and pour boiling water over them (ideally a brew with juniper twigs, to sanitize), then drain the water off. Now add a handful of rye flour and a handful of salt to the crumbs and mix. Pour 5 liters of vigorously boiling water over the cabbage, cover with cheesecloth and a warm blanket, and leave overnight. In the morning, take off the blanket but leave the cheesecloth. The barrel should sit for up to five days while it ferments. Each day, poke the cabbage with a stick to release the gases. Once the foam on the surface disappears, the cabbage is ready. Now set a flat wooden lid on top with a weight on it, and skim off any excess brine (the liquid should completely cover the weight). Your grey shchi base is ready for the winter. You can use it in other dishes or serve it as a side, like a salad. But let's cook up some delicious grey shchi: Chop the potato, carrot, and onion. Put the potato on to boil in salted water. Sauté the onion and carrot in vegetable oil. Add the cabbage to the sauté and simmer over low heat for about 10 minutes. In the pot where the potato cooked, mash it with a fork, then add the sauté and the spices. Cook for about an hour, until the cabbage is soft. Then turn off the heat, cover the soup, and let it rest on the stove for half an hour. Serve seasoned with fresh dill and a dollop of sour cream.

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table salt - 0  kcal/100g
  • Rye flour - 305  kcal/100g

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