Daily Shchi
Beef and ham provide complete protein, while sugar-free fermented cabbage adds acidity and a little fiber. The long resting time deepens the broth and softens the cabbage.
Rinse beef (500 g) and ham (100 g), cover with water (2000 g), bring to a boil, and skim the foam. Add peeled onion (200 g), carrot (100 g), and parsley root (50 g). Simmer gently for about 90 minutes.
Shred fermented cabbage (without sugar) (750 g), rinse it if needed, and add it to the broth. Add bay leaf (3 g), black pepper (1 g), and table salt (5 g). Simmer for about 30 more minutes, until the cabbage is tender.
Remove the shchi from the heat, cover the pot warmly, and let it stand for 3–4 hours. Then refrigerate it for 24 hours so the flavor can mature.
The next day, reheat the shchi and add minced garlic (12 g) and dill (15 g). Serve hot with sour cream 30% (100 g).
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