The sour cabbage soup that sustained empires. Its brilliance lies in the slow, prolonged stewing of fermented sauerkraut alongside fatty meat, resulting in an incredibly sharp, savory, and restorative broth.
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The Broth. Place the bone-in meat in a large pot with cold water. Bring to a , skim the albumin foam aggressively, and for 1.5 hours until the meat is falling apart. Remove the meat, chop it, and return it to the clear broth.
The of the Acid. In a separate skillet, sauté the onions and carrots until golden. Add the un-rinsed sauerkraut and tomato paste. Sauté aggressively for 10 minutes to caramelize the harsh edges of the lactic acid.
The Fusion. Add the intensely sour, caramelized cabbage mixture to the meat broth. Add the diced potatoes.
The . the soup for another 30-40 minutes until the potatoes are completely soft and beginning to break down into the broth.
The Ripening. Shchi is famously better the next day. Let it cool, refrigerate, and reheat. Serve hot, with a massive dollop of sour cream (smetana) and a piece of dense black rye bread.
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