Chtchi

Chtchi has accompanied the Russian table since the earliest times, so closely tied to daily life that a popular saying proclaimed that "chtchi and kasha are our food." Born in the peasant homes of Kievan Rus', this soup spread through all layers of society, from the most modest izbas to noble tables, each adapting it according to their means. Its popularity stemmed from its simplicity: a cabbage, some meat or a bone, a few garden vegetables were enough to feed a family for several days, chtchi being reputed to taste better when reheated the next day. The long Russian winters favored the fermented cabbage version, which provided a preserved vegetable throughout the cold season. For a long time, this dish embodied Russian culinary identity itself, passed down from mother to daughter without written recipes, according to each household's taste and resources.

• 500 g fresh or fermented cabbage (sauerkraut)
• 300 g beef or pork with bone
• 2 potatoes
• 1 carrot
• 1 onion
• 1 parsley or parsnip root
• 2 bay leaves
• 2 tablespoons sour cream (smetana)
• Fresh dill or parsley
• Salt and black peppercorns

1. Cook the meat with bone in a large quantity of cold water, over low heat, skimming regularly, for about two hours to obtain a clear broth.
2. Remove the meat, cut it into pieces, then return the pieces to the broth.
3. Add the finely chopped onion and parsley or parsnip root, simmer for a few minutes.
4. Add the shredded fresh cabbage or drained fermented cabbage, depending on the season, and continue cooking over low heat.
5. Add the potatoes and carrot cut into pieces, the bay leaves, season with salt and pepper, then cook until all vegetables are tender.
6. Let the soup rest off the heat for a few minutes before serving, as chtchi reveals its full flavor once slightly cooled.
7. Serve hot, with a spoonful of sour cream placed in the center of each bowl and sprinkled with fresh herbs, accompanied by rye bread.

Chtchi offers a deep and slightly tangy flavor when prepared with fermented cabbage, or a softer and more vegetal taste with fresh cabbage. The long-simmered meat broth gives it a substantial and comforting texture, while the sour cream softens the whole with a creamy touch. The aroma, enhanced by bay leaves and fresh herbs, immediately evokes the peasant cooking of smoke-filled izbas.