Shchi belongs to the category of dishes that can boast a long history.
This is probably why every housewife can boast of her own unique recipe for cabbage soup.
Expert of the online publication BelNovosti, chef Yulia Arkhipova suggests not to stop there and remember how our great-great-grandmothers cooked shchi - for them this dish turned out to be unusually tasty.
Flour and porridge
Several decades ago, porridge was always included in the cabbage soup to make the meal thicker and more filling.
If you're not ready to take this step, try adding a pinch of flour to the pan: porcini mushroom flour is an ideal addition to meat cabbage soup.
Cabbage stew
Our ancestors owed the deep and rich taste of their cabbage soup not to the broth, but to the cabbage soup that was included in it.
To prepare it, a small amount of oil was added to a pot of sauerkraut and it was put into a cooling but hot oven for a day, after which the rich base was ready.
Of course, since you don’t have an oven, you won’t be able to pull off this trick, so try sending the already prepared cabbage soup to simmer in the oven at 150 degrees.
Another clever trick is to put the pot of cabbage out in the cold.
It is believed that after this, the sauerkraut will “reveal” all its flavors and aromas.
Expert: Julia Arkhipova