Sour Shchi with Sauerkraut and Pork

1. 1 Pork neckpack 700 g ≈ $5.77 120 g
2. 2 Sauerkrautpack 500 g ≈ $3.00 150 g
3. 3 Potatoes≈ $2.15 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Tomato pastepack 140 g ≈ $1.00 10 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Sunflower oil 8 ml
9. 9 Bay leaves to taste
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pork¹ and pat dry; cut into 2–3 cm pieces; prepare a 4 L pot with a lid.

2. Peel the potatoes³ and dice into 3 cm cubes; prepare the onion⁵ and carrot⁴: slice the onion into half-rings, and grate or cut the carrot into thin sticks.

3. Rinse the sauerkraut² and squeeze out excess liquid; combine with tomato⁶ paste in a bowl and mix.

4. Put the pot on high heat, pour 500 ml water and bring to a boil; skim off foam, add the pork¹; simmer 35 minutes over medium heat until the meat is tender when tested with a fork.

5. In a separate skillet, heat oil over medium heat, add the sauerkraut² with tomato⁶ paste; simmer 15 minutes, stirring occasionally, until the flavor softens and the cabbage reduces in volume.

6. In the broth after the meat boils, add the potatoes³; simmer 10 minutes over medium heat to start softening; then add the braised sauerkraut² with the onion⁵–carrot⁴ fry; simmer another 15 minutes, stirring occasionally.

7. Season to taste and, if needed, pepper; ensure the shchi boils and the potatoes³ are tender and the cabbage soft; remove from heat.

8. Serve hot with sour⁷ cream; garnish with greens if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.