Sour Shchi with Sauerkraut and Pork

1. 1 Pork neckpaquete 700 g ≈ $5.77 120 g
2. 2 Sauerkrautpaquete 500 g ≈ $3.00 150 g
3. 3 Potatoes≈ $2.15 por kg 100 g
4. 4 Carrots≈ $1.50 por kg 40 g
5. 5 Onions≈ $1.60 por kg 40 g
6. 6 Tomato pastepaquete 140 g ≈ $1.00 10 g
7. 7 Sour cream 15%paquete 300 g ≈ $1.60 30 g
8. 8 Sunflower oil 8 ml
9. 9 Bay leaves al gusto
10. 10 Salt 1 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

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

2. Peel the potatoes³ and dice into 3 cm cubes; prepare the onion⁵ and carrot⁴ by slicing the onion into half-rings and grating the carrot on a coarse grater or cutting into matchsticks.

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

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

5. Saute the sauerkraut²: in a separate skillet, heat oil over medium heat, add the sauerkraut with tomato⁶ paste; simmer 15 minutes, stirring occasionally, until the flavors mellow and the cabbage reduces in volume.

6. Add potatoes³ to the broth after the meat has cooked; simmer 10 minutes on medium heat until the potatoes start to soften; then add the braised cabbage together with the onion⁵-carrot⁴ sauté; simmer another 15 minutes, stirring occasionally.

7. Season to taste and, if needed, pepper; check that the shchi come to a boil and the potatoes³ are tender, the cabbage soft; remove from heat.

8. Serve hot with sour⁷ cream; optionally garnish with herbs.

En resumen

• En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.