Dinner · 80 min · russian

Shchi with Sauerkraut

Beef short ribs does the heavy lifting here, with sauerkraut rounding it out. A Russian dinner that takes 80 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef short ribs
• 1 lb Sauerkraut
• 3 Potatoes
• 2 Carrots
• 1 Onion
• 8 cups Beef stock
• 1 tbsp Tomato paste
• 1/2 cup Sour cream
• 2 tbsp Dill

Steps

1. Simmer the short ribs in the stock 45 minutes until the meat loosens from the bone; skim early for a clear broth.
2. Rinse the sauerkraut if it is fiercely sour, then add it with the tomato paste; simmer 20 minutes until silky.
3. Add cubed potatoes and grated carrot; cook 15 minutes more until the potatoes are tender.
4. Shred the meat off the bones and return it to the pot; discard the bones.
5. Season with salt and black pepper — the kraut brings the sourness, so salt is all you need.
6. Serve steaming with sour cream and dill; shchi famously tastes even better the next day.

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