Sour Shchi
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt sour cabbage
- dried mushrooms
- onion
- grains allspice
- bay leaf
- tbsp butter
- tbsp flour
- stakan sour cream
Instructions
- Cook and strain an unsalted white bouillon from beef breast (or with ham).
- Prepare and fry the sour cabbage with onion; thicken with a mushroom-liquor roux.
- Simmer an hour, adjust sourness with reserved juice and sour cream, and serve with the meat.