Щи Мясные — Traditional Meat Shchi

The original shchi — the most ancient of all Russian soups, simmered for centuries in every peasant
kitchen — is made with fresh or sauerkraut cabbage and a good cut of fatty beef. A pot of shchi and a
hunk of black bread was sustenance for the entire country for a thousand years. There is still nothing
better on a cold day.

FASTING LEVEL: Non-Fasting (beef, butter, sour cream)

SERVINGS: 8
TIME: 3 hours

INGREDIENTS:
- 700 g beef brisket or chuck, bone-in if possible
- 400 g sauerkraut, drained (or 500 g fresh cabbage, shredded)
- 3 medium potatoes, cubed
- 1 large onion, diced
- 2 carrots, diced
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 2 litres water
- 3 cloves garlic, minced
- 2 bay leaves
- 6 whole black peppercorns
- Salt to taste
- Sour cream, for serving
- Fresh dill, for serving
- Rye bread and a shot of horseradish vodka, for serving (optional)

METHOD:
1. Place beef in a large pot with 2 litres of cold water. Bring slowly to a boil, skimming foam thoroughly. Reduce to a bare simmer and cook 90 minutes until beef is very tender. Remove beef, let cool slightly, then shred or cube. Strain the broth back into the pot.
2. Melt butter in a separate skillet. Sauté onion and carrots 7 minutes until soft. Add tomato paste and cook 1 minute.
3. If using sauerkraut: add it to the skillet with a splash of water and simmer 15 minutes until tender. If using fresh cabbage: add directly to the soup pot.
4. Add sautéed vegetables (and sauerkraut, if using) to the soup pot. Add potatoes, bay leaves, and peppercorns. Simmer 25 minutes.
5. Return beef to the pot. Add garlic. Simmer 5 minutes more.
6. Taste: adjust salt. Sauerkraut shchi may need no additional salt. Remove bay leaves.
7. Cover and rest off the heat for 20 minutes before serving — shchi demands this rest.
8. Ladle into deep bowls. Top each with a heaping spoonful of sour cream and a shower of fresh dill.

NOTES:
- There are two ages of shchi: "day shchi" (fresh, eaten immediately) and "tomorrow shchi" (made today, eaten tomorrow, always better). Overnight-rested shchi is the Russian ideal.
- Sauerkraut shchi (кислые щи) is the classic winter version; fresh cabbage shchi (ленивые щи) is the summer version. Make both.
- An old Russian saying: "Шти да каша — пища наша" (shchi and kasha are our food). This one dish defined the national diet for centuries.
- For extra richness, top with a spoonful of fresh grated horseradish alongside the sour cream.

NUTRITION (per serving, approximate):
Calories: 290 | Protein: 22 g | Carbohydrates: 18 g | Fat: 15 g | Fibre: 4 g