HALT THE SALT HOW TO MAKE SHCHI- RUSSIAN CABBAGE SOUP (Щи)

Introduction

Winter is Coming! It’s time for us to prepare how we are going to survive this harsh cold weather. If you still haven’t, it’s time for you to bring out all the coats, boots, gloves, let’s say all the winter essentials that we are going to need. Upon all of these winter essentials. We can not forget the hot soup that will keep us safe from cold and nasty winter sickness. I still remember only excuse to not go to the school was being sick from the cold and stayed home and had my mom’s homemade Russian Cabbage soup. In today’s recipe, we will be using sea salt, rather than just regular table salt that we often use, to keep us healthy from all the salt that we consume. Also, as soon as your family members have the first sip of the soup, they will notice your love towards your family.

Ingredients

• ¼- ⅓ cup dry mushrooms, porcini

• 1 cup cooked chicken- cut or shredded into bite size pieces

• 3 medium potatoes- peeled and chopped

• 2 cups sauerkraut

• 1 cup fresh cabbage- finely chopped or shredded

• 1 onion- finely chopped

• 1 carrots- shredded

• Fresh dill, scallions minced, for garnishing

• Sea salt

• Bay leaf

• Peppercorns

• Coffee filter

• Butter

Yield: 8 Servings

Prep: 10-15 mins

Ready In: 1 hr 10 mins

Cook: 60 mins

Instructions

Cook a skinless chicken drumstick, thigh and breast with a bay leaf and a few peppercorns for about 30-45 minutes and season with sea salt.

Side Note: Sea Salt Benefits

• Sea Salt contains

• Prevent dehydration

• Helps the kidneys get

• rid of excess acidity from body fluid

• Regulate blood sugar level

• Helps to maintain healthy balance of electrolytes

• Contains mineral source

Strain the broth through a fine mesh sieve line with a paper towel or cheesecloth. Take the chicken off the bone , and use a fork or knife to shred it into bite sized pieces

Chop the potatoes, and finely shred the cabbage

Bring the chicken broth to a boil. Add the potatoes, cabbage and sauerkraut to the broth.

Please rinse the sauerkraut with the water to mild the sourness

Reduce the heat to a simmer and cook until the potatoes and cabbage are tender, about 20-30 minutes. Meanwhile, rehydrate the dry mushrooms in about ½-1 cup boiling water for about 5-7 minutes.

Strain the mushroom liquid through a coffee filter. Add the mushrooms and mushroom liquid to the soup. Melt the butter in a skillet. Add the onions and carrots. Season with sea salt and pepper. Cook for about 5-7 minutes until they are tender

Add to the soup. Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.

When the soup is cooked, garnish with fresh herbs and serve in each bowl.

Although Winter is coming, or perhaps it’s already here, you don’t have to worry about keeping your family warm or fight against nasty colds! With this Russian Cabbage Soup, we will be ready to survive this cold Winter!

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