No. 42 — Shchi Made with Sauerkraut
English translation of the original Russian recipe No. 42 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make and strain white broth from 2–3 Russian pounds of fatty beef (thick edge, rump or breast), or from 2 pounds of beef and 1 pound of ham, adding dried mushrooms and spices.
Squeeze 3 glasses of sauerkraut, scald with boiling water, drain and chop. Fry until tender in a spoonful of butter, or preferably pork fat as in No. 2294, with a finely chopped onion, two spoonfuls of flour and crushed black pepper. Pour in the broth and simmer until the cabbage is soft.
Once both the meat and cabbage are thoroughly cooked, add about ½ glass of sour cream or cream if desired and bring to the boil once. Serve with the cooked ham or beef cut into pieces. The author remarks that many prefer chopped rather than shredded cabbage.
To provide
2 Russian pounds of beef and 1 pound of ham 3 glasses of sauerkraut, approximately 1½ Russian pounds 3–4 dried mushrooms; optionally 2 onions; 5–10 allspice berries; 1–2 bay leaves | 1½ spoonfuls of butter; optionally 5 black peppercorns 1 spoonful of flour; ½ or 1½ glasses of sour cream |
To serve with the shchi
Serve sour cream, fried sausages, thick fried buckwheat porridge No. 371, thin pancake pies or little pastries Nos. 359–362.