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I wasn't planning on a food post for this, so this is the only photo you get... |
This recipe works well as a template. Change up the vegetables to whatever you think would be good.
Sour Shchi (Russian Cabbage Soup)
Makes 4 servings
INGREDIENTS
Broth
- 2-3 lbs chicken parts (I prefer wings - an 8 pack works well)
- Approximately 2 tbsp evaporated milk powder (flour can be substituted here)
- 2 tbsp vegetable oil
- 8 cups cold water
- 1 large yellow onion, peeled and quartered
- 4 cloves garlic, smashed and peeled
- 1 bay leaf
- 2 tsp Kosher salt
Soup
- 2 large baking potatoes, peeled and chopped
- 2 cups German-style sauerkraut (or shredded fresh cabbage if you insist)
- 1 large carrot, peeled and chopped into 1 cm cubes
- 1 medium onion, peeled and chopped
- 1 cup cooked chicken, chopped
Garnish
- Sour cream
- Fresh dill
- Chopped green onions
PROCEDURE
Broth
If you don't have some good, homemade chicken stock on hand, here is a method you can use to prepare a tasty broth from scratch relatively quickly (about 45 minutes). While it is not necessary to make your own stock or broth, I find that doing so enhances the quality of homemade soups so much that I rarely consider making soup worthwhile if I don't have time for it. If you want to skip this phase, you can use 64 oz. of store-bought chicken or vegetable broth.
- Heat vegetable oil in a medium stainless steel stock pot on medium high-ish heat (I set the dial to the line between medium and medium high heat)
- While oil is heating, coat chicken pieces lightly with milk powder
- Brown chicken pieces for 5 minutes per side. Do so in two batches if necessary. Don't get freaked out when chicken pieces stick and the skin is blackening in spots.
- Remove chicken pieces from stock pot and pour in cold water to deglaze. Scrape and loosen bits of chicken that are still stuck to the stock pot, but don't worry about clearing up the entire surface.
- Bring liquid to a simmer and add browned chicken pieces, onion, garlic, bay leaf, and Kosher salt.
- Simmer, partially covered, for 20 minutes
- Remove chicken pieces from the broth and take the broth off the heat.
- Strain broth through a fine sieve and then discard the leftover bits of onion, garlic and bay leaf.
- Let cooked chicken cool before removing skin and chopping up 1 cup of the meat for the soup. The rest you can save for chicken salad or whatever else you want to do with it. When I use an 8-pack of wings, my rule of thumb is to use the meat from 4 of them for the soup and save the rest for future use.
Soup
If you made your own broth, you may wish to wash your stock pot to eliminate any lingering bits of chicken that are still stuck to the bottom.
- Return chicken broth to the stock pot and heat back up to a simmer
- Add potatoes and sauerkraut to the pot and simmer for 20 minutes, or until potatoes are cooked
- 7 minutes before potatoes are timed to be cooked, add carrot and onion to the pot
- Add chopped chicken and let it reheat for 30 seconds, and immediately dish soup into bowls
- Garnish each bowl with a dollop of sour cream, green onions, and fresh dill