Sauerkraut Soup - Shchi

by Daniel Rogov

1/2 kg. sauerkraut
1 1/2 Tbsp. parve margarine
1 1/2 Tbsp. vegetable oil
2 large onions, chopped coarsely
1 stalk celery, diced
2 1/2 liters hot beef stock
1 kg. lean beef, cut into cubes or 10 sliced frankfurters
1 bouquet garni made by tying 1 bay leaf, 8 peppercorns and 1 sprig of thyme in a cheesecloth
salt and pepper to taste
8 small potatoes, boiled in their skins
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
1 cup sour cream

Rinse the sauerkraut in cold water and drain thoroughly.

Heat the butter and oil together in a large saucepan and gently saute the onion and celery until the onions begin to turn golden. Add the stock, meat and bouquet garni and simmer very gently, uncovered, for 2 hours. Discard the bouquet garni, correct the seasoning with salt and pepper to taste, add the sauerkraut and serve with the whole, peeled potatoes, dill and, if desired, sour cream. (Serves 6 - 8).

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.