We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Shchi (cabbage Soup)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Russian	Russian, Soups/stews, Vegetables	10	Servings

INGREDIENTS

10		Porcini, well rinsed
3	lb	Brisket
2	lb	Marrow bone, cracked
10	c	water
1		Onion, large
1		Carrot, med peeled
1		Celery stalk w/leaves, chopp
1		Parsnip, peeled
		Bouquet garni
		Salt, to taste
6	t	Butter, sweet
4	c	Cabbage, shredded
2 1/2	c	Sauerkraut, packaged not ca
2	T	Tomato paste
1		Carrot, med julienne
1		Celery stalk, chopped
1		Turnip, large peel/diced
16	oz	Tomato, plum
		Salt, to taste
		Pepper, black to taste
		Garlic clove, minced
		Dill, fresh finely chopped
		Sour cream
		minutes.

INSTRUCTIONS

~----------------------------STOCK-----------------
~-----------------------------SOUP----------------- Approx. Cook  Time:
8:00 Soak the porcini in 1 cup water for 2 hours. Drain them,  pat dry
with paper towels, chop fine, and set aside. Discard the  liquid or
save for another use.  To make the stock, in a large soup pot, bring
the meat, bones, and  water to a boil over high heat, periodically
skimming off the foam as  it rises to the top. Add the remaining stock
ingredients, and reduce  the heat to low. Simmer, covered, until the
meat is tender; about two  hours.  Meanwhile, melt half the butter in a
deep skillet over medium heat>  Add the cabbage and sauerkraut and
saut# for 10 minutes, tossing and  stirring regularly.  Add one cup hot
stock (it doesn't have to be  fully cooked) and the tomato paste.
Cover and simmer over low heat  for 35 to  Melt the remaining butter in
another large skillet and saut# the  carrot, onions, celery, turnip,
and mushrooms until soft and lightly  browned; about 15 minutes. When
the stock is ready, strain it into a  clean pot. Reserve the meat and
discard the other solids. Add the  sauerkraut and cabbage, the
vegetable mixture, and tomatoes to the  stock. Season with salt and
pepper, stir, and cook, covered, over  medium-low heat for 20 minutes.
Cut the meat into bite-size pieces and add it to the soup, along with
the minced garlic.  Simmer for another five minutes. Let stand for at
least 15 minutes, and preferably a day and a night, before serving;
refrigerate, covered, and reheat slowly if serving the next day.  Serve
garnished with fresh dill and sour cream, if desired.  ~-- Please to
the Table von Bremzen & Welchman  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 636 Calories From Fat: 288 Total Fat: 32.1g Cholesterol: 128.1mg Sodium: 2100.8mg Potassium: 671.9mg Carbohydrates: 47.1g Fiber: 7.5g Sugar: 16.8g Protein: 39.5g