Shchi (Cabbage and Sauerkraut Soup)
The Instant Pot version. Cabbage and sauerkraut together, which is what gives shchi its sourness.
Ingredients
- 1 tablespoon butter or oil
- 1 onion, chopped
- 1 carrot, peeled and grated
- ⅓–½ cup dry mushrooms
- 1 cup boiling water
- 8 cups chicken or vegetable broth
- 3 potatoes, peeled and chopped
- 4 cups green cabbage, shredded
- 2 cups sauerkraut
- Salt and ground black pepper, to taste
- 1–2 tablespoons fresh herbs — dill, green onion, parsley
- Sour cream, to serve
Instructions
Cover the dry mushrooms with the cup of boiling water and leave at least 5 minutes. Keep the soaking liquid.
On Sauté, cook the onion and carrot in the butter or oil for 5–7 minutes, seasoning with salt and pepper.
Add the rehydrated mushrooms. Strain the soaking liquid through a filter to catch the grit and add that too.
Pour in the broth and season to taste.
Cook on Manual, high pressure, 15 minutes, with the valve set to Sealing. Release the pressure manually.
Add the potatoes, cabbage and sauerkraut. Cook again on high pressure for 15 minutes, then release the pressure.
Serve with fresh herbs and a spoonful of sour cream.