Shchi

Ingredients

• 450 g Beef Shank
• 350 g Green Cabbage
• 1 pcs Onion
• 1 pcs Carrot
• 120 g Celery Root
• 2 tbsp Butter
• 2 pcs Bay Leaves
• 1 tsp Black Peppercorns
• 1 tbsp Tomato Paste
• 10 g Dill
• 10 g Parsley
• 80 g Smetana
• 2.75 tsp Kosher Salt
• 1.5 l Water

Method

1. Place {beef_shank} in a heavy pot with {water}, {bay_leaves}, {black_peppercorns}, and {kosher_salt}. Bring up over medium heat, skim diligently as foam rises, then hold at a bare shimmer until the broth is clear and the meat is tender.
2. Thinly slice {onion}, {carrot}, {celery_root}, and {green_cabbage}. Finely chop {dill} and {parsley}, keeping the herbs separate for a fresh finish.
3. Melt {butter} in a skillet over medium-low heat. Add the prepared {onion}, {carrot}, and {celery_root}, season lightly with {kosher_salt}, and sweat until softened, glossy, and sweet without taking on much color. Stir in {tomato_paste} and cook until it darkens slightly and smells rounded.
4. Lift out {beef_shank}, strain the broth back into the pot, and return the pot to medium heat. Add the sweated vegetables and {green_cabbage}, season again with {kosher_salt}, then simmer gently until the cabbage is silky and the broth tastes integrated.
5. When cool enough to handle, pull the meat from {beef_shank} into bite-size pieces, discarding any tough connective tissue and bone so the soup eats cleanly.
6. Return the shredded {beef_shank} to the pot over low heat and warm through gently. Turn off the heat, stir in most of the {dill} and {parsley}, then taste and adjust with {kosher_salt} so the broth tastes full and bright.
7. Ladle the hot soup into bowls, top each serving with a cool spoonful of {smetana} and the remaining {dill} and {parsley}, and serve at once for the contrast of rich broth and fresh herbs.