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Lenten cabbage soup with sauerkraut and beans
Instructions
I take a medium carrot. Wash, peel and cut it into thin strips – you can also use a coarse grater, which is quicker. Chop the onion into small cubes.
I take a couple of tomatoes that are not too large, or one big meaty one, and cut them into random pieces.
I heat the oil in a pan. Refined sunflower oil is best, but go by your own taste. Sauté the carrot and onion.
When the onion turns translucent, I add the tomatoes and simmer under a lid until done.
I pour 2 litres of water into a pot and bring it to a boil. Into the boiling water I add the sauerkraut and the beans (first draining the liquid from the can).
I cook for 5 minutes, then add the sautéed carrot, tomatoes and onion to the soup.
I cook until done – about half an hour. A few minutes before turning off the heat, I add 1–2 bay leaves. Taste for salt. The sauerkraut already adds salt, but you may still need to season a little more.
I let the soup stand under a closed lid – this makes the flavour richer. I serve the lenten cabbage soup with sour cream and a generous sprinkle of chopped herbs. Despite having no meat, the soup is very filling thanks to the protein in the beans. It is also simple to make, fragrant and hearty. The next day, after resting in the fridge, it becomes even tastier. Add this recipe to your collection of shchi!Enjoy your meal!
Tips
- 1
Taste the sauerkraut before adding it – if it is too sour, rinse it under water and squeeze it out. Too much acidity will make the soup unpleasantly sharp.
- 2
Drain the beans of their pickling liquid – otherwise the soup will take on a “salty-pickled” taste. Use that liquid for other dishes instead.
- 3
No potato is the whole point of this recipe. That is what makes the soup suitable for people with diabetes and for dietary eating. For extra heartiness, increase the beans to 2 cans.
- 4
Let it stand – at least 15–20 minutes. The sauerkraut will release the most aroma and the soup will become richer. The same principle works for other kinds of shchi.
FAQ
Which beans should I use? +
The ideal choice is canned white beans in their own juice – the classic option. Alternatives include red beans (a bright colour and a more “meaty” taste), pinto beans (a Mexican note) or black beans (unusual, with a “woodland” character). Dried beans need soaking for 6–8 hours and cooking for 1–1.5 hours, but their flavour is more natural. Check the ingredients list: beans, water and salt, with no preservatives. Avoid “beans in tomato sauce” or “beans with vegetables” – this soup needs plain beans. Green (string) beans are not suitable, as the texture is different.
What can replace sauerkraut? +
The classic ingredient is sauerkraut itself, which gives the tang and the characteristic flavour. Alternatives include fresh white cabbage plus 2 tablespoons of vinegar (an imitation), a sour sauce with fresh cabbage (a compromise), or pickled cabbage (a more vinegary taste). Without the tang you get a vegetable soup rather than shchi. Homemade sauerkraut is best, but a good store-bought one works too. Check that the cabbage is crisp, not over-fermented and not soft. The brine from the cabbage can be used instead of salt in the soup. For a “summer” version, replace it with sorrel and cucumber brine.
How long does the soup keep? +
In the fridge, in a covered pot, it keeps for 3–4 days. This is one of the longest-keeping soups – the sauerkraut and its tang act as a natural preservative. On the second or third day the flavour becomes brighter as it “matures”. Reheat it gently over low heat and bring it to a boil. In the freezer it keeps for up to 1 month, in portions. Defrost it in the fridge for 8–12 hours, then heat it through. It is ideal for “lunch for the week”: make a big batch and eat it for 3–4 days in a row. Add fresh herbs each time you reheat it to liven up the flavour.
What do you serve shchi with? +
The Russian classic is with sour cream (1–2 tablespoons per bowl – a great idea even during the fast if the sour cream is plant-based), black or grey bread, or rye croutons. With spring onion and garlic for a little sharpness. With mustard and horseradish for a heartier meal. With pancakes or cabbage pies for a family-style serving. For a lenten menu, serve it without sour cream, with garlic and soy yoghurt. During the fast, it works as a main dish with rye bread and salted cabbage. Garnish generously with herbs (parsley, dill, spring onion) for freshness and aroma.
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