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ŠČI

Ruska juha od kiselog kupusa

Sastojci:

600 g junetine s kosti
korjenasto povrće za juhu

500 g rezanog kiselog kupusa
1 – 2 mrkve, naribane
1 manji luk, nasjeckan
1 krumpir, oguljen i narezan na kockice
100 g vrganja ili šampinjona – po želji
komadić maslaca
sol i papar
kiselo vrhnje
sjeckani peršinov list

Priprema:

Junetinu kuhajte s korjenastim povrćem oko 2 sata. Kad je juha kuhana, izvadite meso i narežite ga na kockice.
Juhu procijedite i vratite nad vatru. Dodajte krumpir i kupus pa kuhajte na laganoj vatri 30-ak minuta.
Posebno na maslacu propirjajte luk i mrkvu da omekšaju. Želite li, nakon nekoliko minuta dodajte i narezane gljive. Posolite i dobro popaprite.
Pirjano povrće umiješajte u juhu i još kratko prokuhajte.
Juhu poslužite sa žlicom kiselog vrhnja i malo svježeg peršina.

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SOUR SHCHI

Russian-style sauerkraut soup

Ingredients:

600 g beef with bones
root vegetables for soup

500 g sliced sauerkraut
1-2 carrots, grated
1 small onion, chopped
1 potato, peeled and diced
100 g edible bolete or champignons (to your liking)
a little bit of butter
salt and pepper
sour cream (smetana)
chopped parsley leaves

Method:

Cook the beef and root vegetables for about 2 hours. When done, remove the meat from the soup and dice.
Sieve the soup and cook, adding the potatoes and sauerkraut over low heat for about 30 minutes.
Separately, sauté the onion and carrot in butter until soft. Add the chopped mushrooms (optional). Season with salt and pepper (lavishly).
Stir into the soup and cook for a few minutes longer.
Serve the soup with a tablespoon of sour cream and chopped parsley leaves.

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