Schi

Schi Recipe from Russia: Meat, Cabbage, Potatoes, and More!

Region / culture: Russia | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Schi is a traditional Russian soup that is hearty, flavorful, and perfect for warming up on a cold day. This recipe has been passed down through generations and is a staple in many Russian households.

History

Schi has been a popular dish in Russia for centuries, with variations of the recipe being passed down from generation to generation. It is believed to have originated in the 9th century and has since become a beloved comfort food for many Russians.

Ingredients

meat
2 liters of water
700 g of cabbage
2 average-sized potatoes
1 small turnip
1 large carrot
2 fresh tomatoes
2 tbsp of fat
1 onion
1 parsley root
parsley, pepper, salt

How to prepare

Place the meat in cold water to enhance the flavor of the broth.
Bring the water to a boil and skim off any grease or froth that rises to the surface using a spoon.
Simmer the broth over low heat for 1 hour.
Add cold water as needed to maintain the desired quantity of broth.
Include chopped carrots, shredded cabbage, and salt.
Bring the mixture to a boil again and then add cubed potatoes.
Finely chop onions, parsley root, turnips, and tomatoes, and fry them in fat in a pan.
Transfer everything to the pan and simmer over low heat for 30 minutes.
Five minutes before finishing, season with pepper, salt, and 2 bay leaves.

Variations

Add mushrooms or beans for a vegetarian version of Schi.
Use different types of meat, such as beef or chicken, for a different flavor profile.

Cooking Tips & Tricks

To enhance the flavor of the broth, be sure to place the meat in cold water before bringing it to a boil.

- Skim off any grease or froth that rises to the surface of the broth to ensure a clear and flavorful soup.

- Be sure to simmer the broth over low heat for at least an hour to allow the flavors to meld together.

- Adding cold water as needed will help maintain the desired quantity of broth throughout the cooking process.

Serving Suggestions

Serve Schi hot with a dollop of sour cream and a sprinkle of fresh dill on top.

- Enjoy with a side of crusty bread or garlic toast for a complete meal.

Cooking Techniques

Simmer the broth over low heat to allow the flavors to develop.

- Fry the vegetables in fat before adding them to the soup for added depth of flavor.

Ingredient Substitutions

Use vegetable broth instead of meat broth for a vegetarian version of Schi.

- Substitute different types of vegetables based on personal preference or availability.

Make Ahead Tips

Schi can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat before serving.

Presentation Ideas

Serve Schi in a rustic bowl with a sprig of fresh parsley on top for a beautiful presentation. - Garnish with a drizzle of olive oil or a sprinkle of paprika for added color.

Pairing Recommendations

Pair Schi with a crisp green salad or pickled vegetables for a balanced meal.

- Enjoy with a glass of red wine or a cold beer for a delicious pairing.

Storage and Reheating Instructions

Store leftover Schi in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

- Each serving of Schi contains approximately 250 calories.

Carbohydrates

- Schi is a carbohydrate-rich soup, with ingredients like potatoes, cabbage, and carrots providing a good source of energy.

- Each serving of Schi contains approximately 30 grams of carbohydrates.

Fats

- The fat content in Schi comes primarily from the meat and fat used to fry the vegetables.

- Each serving of Schi contains approximately 10 grams of fat.

Proteins

- The protein in Schi comes from the meat used in the broth.

- Each serving of Schi contains approximately 20 grams of protein.

Vitamins and minerals

Schi is a rich source of vitamins and minerals, with ingredients like cabbage, carrots, and tomatoes providing essential nutrients.

- Each serving of Schi contains a variety of vitamins and minerals, including vitamin A, vitamin C, and potassium.

Alergens

Schi contains meat and may not be suitable for those with meat allergies.

- Be sure to check for any other allergens in the ingredients used in this recipe.

Summary

Schi is a nutritious and filling soup that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

- It is a great option for a comforting and satisfying meal.

Summary

Schi is a delicious and comforting Russian soup that is perfect for warming up on a cold day. With a rich history and a variety of flavors and textures, this soup is sure to become a favorite in your household. Enjoy this hearty and nutritious dish with your family and friends for a satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the small village of my birth. I had always loved to cook, even as a child, and I would spend hours in the kitchen with my mother, watching her as she prepared our meals.

One day, a new family moved into the village. They were a Russian family, and they brought with them a wealth of new customs and traditions. I was fascinated by their culture, and I was especially intrigued by their cuisine. The mother of the family, a kind and gentle woman with a twinkle in her eye, took me under her wing and taught me many of her family's recipes.

One of the recipes she shared with me was for Schi, a traditional Russian soup made with cabbage, meat, and potatoes. I had never tasted anything like it before, and I was instantly hooked. The rich, savory broth, the tender chunks of beef, the hearty vegetables - it was a meal that warmed both body and soul.

The process of making Schi was a labor of love. It required patience and attention to detail, but the end result was always worth it. I would start by browning the beef in a large pot, allowing it to develop a deep, rich flavor. Then, I would add in the onions, carrots, and potatoes, letting them simmer until they were tender and flavorful.

But the true secret to a perfect Schi was the cabbage. I would shred it thinly and add it to the pot, allowing it to cook down until it was soft and tender. The cabbage added a unique sweetness to the soup, balancing out the richness of the meat and vegetables.

As the soup simmered on the stove, filling the kitchen with its tantalizing aroma, I would think back to the day I first learned the recipe. The Russian mother had shown me how to chop the vegetables, how to season the broth, how to let the flavors meld together into a harmonious whole. She had shared with me not just a recipe, but a piece of her culture and heritage.

Over the years, I have made Schi many times, each time tweaking the recipe to suit my own tastes and preferences. Sometimes I add a splash of vinegar for a bit of tang, or a dollop of sour cream for creaminess. But no matter how I choose to make it, Schi always brings me back to that first day in the Russian mother's kitchen, learning a recipe that would become a beloved part of my culinary repertoire.

And now, as I pass the recipe on to my own grandchildren, I hope that they too will cherish the memory of discovering this delicious soup for the first time. For in the end, food is more than just sustenance - it is a way to connect with others, to share stories and traditions, to create lasting memories that will be treasured for years to come.