📝 About This Recipe
A cornerstone of Russian culinary heritage, Schi is a soul-warming soup that has graced tables from peasant huts to imperial palaces for centuries. This 'sour' version utilizes fermented sauerkraut and a rich beef broth to create a complex profile of tanginess balanced by the sweetness of root vegetables. Deeply aromatic and incredibly hearty, it is a dish that tastes even better the next day as the flavors meld and deepen.
🥗 Ingredients
The Rich Broth Base
- 1.5 pounds Beef Chuck or Brisket (cut into 1-inch cubes)
- 1 piece Beef Marrow Bone (optional, for extra richness)
- 10 cups Cold Water (filtered is best)
- 3 pieces Bay Leaves
- 8-10 pieces Black Peppercorns (whole)
The Sour & Hearty Core
- 2 cups Sauerkraut (drained, brine reserved)
- 3 medium Potatoes (Yukon Gold, peeled and cubed)
- 2 medium Carrots (grated or julienned)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Tomato Paste (for depth and color)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 cup Celery Root (finely diced)
Finishing & Garnish
- 1/2 cup Fresh Dill (finely chopped)
- 1 cup Sour Cream (Smetana) (for serving)
- 3 cloves Garlic (minced)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot, combine the beef cubes, marrow bone, bay leaves, and peppercorns with 10 cups of cold water.
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2
Bring to a gentle boil over medium-high heat. As it reaches a boil, use a slotted spoon to skim off any grey foam that rises to the surface to ensure a clear broth.
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3
Reduce the heat to low, cover partially, and simmer for about 1.5 hours, or until the beef is tender and the broth is flavorful.
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4
While the broth simmers, prepare the 'zazharka' (sautéed base). Melt butter in a large skillet over medium heat.
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5
Add the diced onions and cook for 5 minutes until translucent. Add the grated carrots and celery root, cooking for another 8-10 minutes until softened and slightly golden.
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6
Stir the tomato paste into the vegetable mixture and cook for 2 minutes to caramelize the sugars and remove the raw tomato taste.
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7
In a separate small pan, lightly sauté the sauerkraut for 5-7 minutes. This softens the texture and mellows the harshness of the fermentation.
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8
Once the beef is tender, add the cubed potatoes to the stockpot and cook for 10 minutes.
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9
Incorporate the sautéed vegetable mixture (zazharka) and the sauerkraut into the stockpot.
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10
Simmer everything together for an additional 15-20 minutes. Taste the broth; if you want more tang, add a few tablespoons of the reserved sauerkraut brine.
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11
Stir in the minced garlic and half of the fresh dill. Season with salt and freshly cracked black pepper to taste.
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12
Turn off the heat, cover the pot tightly, and let the soup 'rest' for at least 20 minutes before serving. This is a crucial Russian technique called 'tomlenie' to unify the flavors.
💡 Chef's Tips
If the sauerkraut is excessively salty, rinse it quickly under cold water before sautéing. For a vegetarian version, replace the beef broth with a rich mushroom stock and use dried porcini mushrooms. Always add the potatoes before the sauerkraut; the acid in the cabbage can prevent potatoes from softening if added too early. This soup is famously better on the second day, so consider making it 24 hours in advance. To achieve the most authentic flavor, use a high-quality, naturally fermented sauerkraut from the refrigerated section rather than canned.
🍽️ Serving Suggestions
Serve each bowl with a generous dollop of full-fat sour cream (Smetana) stirred in. Pair with thick slices of toasted dark rye bread or Borodinsky bread rubbed with a raw garlic clove. Offer a side of fresh green onions and extra sprigs of dill for a bright, herbal finish. Accompany with a small chilled glass of premium vodka to cut through the richness of the broth. A side of 'Piroshki' (savory stuffed buns) makes this a complete and festive Russian meal.