Beef or pork – one kilo with bone
Fresh cabbage – one kilo
Brown onions – 150 grams
Fresh tomatoes – 2 pieces or one spoonful of tomato paste
Root celery – one piece
Root parsley – one piece
Bay leaf – two pieces
Some dill and spring onions
Salt (to taste)
Water – four liters
The meat is boiled till it’s half ready (for an hour or two). Then you put shredded fresh cabbage. Sliced brown onions, carrots, tomatoes, root celery and parsley are fried for twenty – twenty-five minutes in the frying-pan and put in the saucepan. Bay leaf is put at the end of cooking and should be taken away after shchee is ready. Shchee is served with sour cream, cut small spring onions and dill. Cooking-time – about three hours.
Sauerkraut Shchee
Sauerkraut is washed and stewed for an hour in the frying-pan. You can use butter or some fat. Meat is boiled in the saucepan. After an hour sauerkraut is simmered with meat. If you like you can put a potato or two ten minutes before putting the sauerkraut. Otherwise the potato(es) will taste badly. Fried vegetables: brown onions, tomatoes or tomato paste, carrots and greens: celery, parsley and bay leaf are put in the saucepan. Everything is simmered for half an hour. Sauerkraut shchee is served with thick sour cream, cut dill and parsley. Cooking-time is about three hours. Sauerkraut shchee is an old Russian dish.