Oops, just noticed a little bug at 2:55. It should say "Sofrito" not "S". I must have been editing this video really late at night not to catch that ;)
Always always grateful to see your videos!!!! Ahna. Atlanta, Georgia USA My mom utilized a pressure cooker often many years ago….in 60’s when other ways were not available. She and I watched Hulia Child tv on black and white tech. Can u believe it!!! I love love love….to prep produce….and then cook on and on. We are able to receive Food Bank good foods….contributions…..in our County. This has enabled me to explore more the science of cooking, etc. We eat as well as possible. No junk. Thks for your very wise and informational videos!!! Ahna USA
I love Helen so much. I’m an obsessive cook, and I’m pretty good at it. This is the only TH-cam channel I always learn from - every single video. I never knew that acidity would affect potato cooking time. Thank you for being such an extraordinary teacher, Helen. I can’t wait to try this recipe.
Food for thought: If acidity increases potato cooking time, will basicity reduce it instead? Would a few teaspoons of baking powder added to the cooking water make potatoes tenderize faster?
@@BlurbFish I've never seen it done for potatoes but i think i've seen some recipes from America's Test Kitchen where they use a little baking soda in the cooking water when cooking dried beans to soften them more quickly.
@@adamchurvis1 a half teaspoon of baking soda will break down the pectin on the outside resulting in a sort of starchy paste coating the potato. This crisps up incredibly when roasting and I have never noticed any off flavors, probably because you don't need very much. Potatoes do tend to break down faster in alkaline environments because of the breakdown of pectin, which acts like glue between the potatoes starches. When this glue is dissolved water molecules flow in to take its place and is absorbed into the starches of the potato in a process called starch gelatinization.
I just made this. It's UNBELIEVABLY good. I used pressure canned pork shoulder chunks and their liquid, some leftover stock, homemade sauerkraut and some garlic chili sauce.
This was DELICIOUS. I followed your recipe exactly. I didn't realize how big of a recipe this was! It filled up my 7 1/4 quart Le creuset dutch oven ALMOST to the brim. But the broth had that great gelatinous sticky and lip-smacking mouth feel and the acidity of the sourkraut balanced the smoked meat perfectly. I think adding some crushed red pepper flakes in with the garlic would be a nice addition next time. Thank you again for a great recipe Helen!
My first time watching you. I'm an American, older lady, & I must compliment you on your english! 👍🏻 I live in the Ohio Valley area, at the very bottom of Indiana. We LOVE cabbage here. I will definitely try this recipe, BUT, I'll make a cast iron skillet of delicious, yellow cornbread to go with it. Have a lovely day. 😃
We had a lot of leftover bbq pork and ribs so I used it to make a similar soup to this. The smoky flavor was perfect. I would have loved to try it with sauerkraut!
Helen your presentation is superb with each step explained simply. I make a similar cabbage soup however I use hot, farmer’s sausage and wood smoked bacon in addition to adding celery root and parsley root.
English really likes to preserve spelling of other languages, and we make up letter combinations to represent phonemes we don't actually have in english. So russian "ши" would be spelled "shi" but russian "щи" is spelled "shchi" even though most native english speakers can't hear the difference. We're very silly like that 🤷♂️
Yum. I routinely make a cabbage soup with jarred tomato sauce as a base, but have never thought to add sauerkraut. This sounds like an amazing cosy soup for winter.
I am just starting the video…. And I have to say I’m so glad to see a great chef using the instant pot! We just got 3 in 3 different sizes because we’re a big family and the busy days leave little time to actually enjoy the cooking and the cleaning. It’s been working out great but definitely would love to actually see entire recipes cooked in it that are gourmet and delicious! Would love to see recipes that are entirely about preparation and just put in the instant pot to finish cooking on its own! It’s such a worry free process! We make broth the hour before with the instant pot and it comes out so flavorful! Also - the bay leaves! Try them before you knock them. Even though they don’t “add flavor” they do! Flavor is not just an experience in the mouth but the nose too. It makes a big difference to add bay leaves when the recipe calls for it! It’s amazing! Loved this video Helen! Found you just a little bit ago but love your videos. Concise, sweet, funny, so intelligent, talented and informative, and most recipes are so easy to follow for us who don’t have a single “chef bone” in us!
I've made щи once, with a much more hard-core recipe, and by hard-core I mean a lot simpler, with less dicing and less preparation. It was delicious. Here in Serbia we do have stews with sour (and regular) cabbage, but we have nothing similar to щи. I will, definitely, try your more sophisticated version next fall or winter (it's not really a summer meal).
Made this for dinner tonight. It was fantastic! The husband wasn't a lover, but he said it was good. I used a mix of smoked pork neck and hocks, then added shaved Brussel sprouts instead of the cabbage. I will make this again, but probably only a half recipe! This makes a huge family sized pot!
I've just discovered you, and I'm in love! I've read up on your biography, and it put a very big smile on my face. The Russians are amazing people (the government, not so much), and over the years, it has been one of my family's privileges to watch so many people like you truly blossom in America. Anyway, post retirement in 2019, and during the great Covid adventure, I've started to cook, with the help of my trusty instantpot. Soups are my best, I think it is the steppes of Ukraine in my alien blood that does the trick. My mother, rest in peace for over 30 years used to make a Jewish cabbage soup, that was to die for. Tragically, she did. Massive stroke half way through the cabbage soup, and she never wrote down the recipe. I've tried shchi, and it was amazingly mediocre. I definitely want to try yours as soon as the weather starts getting cooler. As for suggestions, if you haven't done it already, some 30 years ago when the Russians were getting out, we took in a Russian cardiac surgeon, his dentist wife, and children. First stop was to one of our larger, local farmer's markets. They insisted I buy a huge side of salmon, and showed me how to make Russian lox, with salt and sugar. We had a lot of fish, and over the years it has branched off into marinated salmon, cold smoked salmon, unsmoked salmon, grav lax salmon. You may wish to show your followers how to preserve fish Russian style, especially fish other than salmon. In advance, thank you so much. You are an absolute delight to watch in a kitchen, my grandparents would have been proud. My mother, probably not as much... David
Thank you for another inspiring video. I spend way too much time watching TH-cam cooking videos. When I actually get out of my chair and cook, I've made more of your dishes than any other Tuber's. Your comment about bouillabaisse prompted me to wonder about the history and differences between bouillabaisse and cioppino. If Wikipedia is accurate, then I'm good there. But now I'm interested in seeing your take on making delicious fish soups, like bouillabaisse, cioppino and others, that trace their origins to people on the lower rungs of the socioeconomic ladder making incredibly delicious food from the castoffs of the upper crust. I'll speculate that the basic storyline is common throughout coastal regions of the world. In any case, my neighborhood butcher takes pride in using every atom the animal and tomorrow I'm off to get some smoked pork neck and shank to give this recipe a try. Thank you for helping those of us who need instruction and inspiration to become better and happier cooks.
I’ve been making shee for a long time, and I once added dill stems when i was making stock, and it produced the best version of this soup. since then, i make sure to do that each time.
I love the bay leaves in this episode - forgetting them, but then actually telling us why bay leaves are a thing. I tended to add them in order to feel fancy, but now I think I'll go for it with more conviction!
I tried your recipe and it is delicious! I used fresh cabbage. I have never cooked with pork neck bones before. I used smoked, like you said. The soup is yummy, and feels nourishing. I did something different, because I have psoriasis, and don't use nightshade vegetables. I used sweet potato, butternut squash, and plantains - they are are a good replacement for potatoes. Thank you!!!
We had this last night for dinner, and it was delicious! I made homemade German Vollkornbrot to accompany it, and it was the perfect meal for our chilly night (35F) here in Texas! Helen, I love your cooking videos. So informative and entertaining, too! I hope someday I can come to one of your classes in Boston. 🙂
Thank you, Helen. You brought me back to my childhood. The best Russian soup. For some reason Borsch is much more popular and gained more traction internationally. Maybe Schi is more difficult to pronounce 😂
The chef at the school I work at makes this sometimes. This soup is absolutely fucking amazing, it makes me feel so good. His recipe is a little different from what I'm seeing but mmmmmmmmmmm gonna be happy regardless
Made this soup over the weekend, and everyone liked it. I was able to find smoked pork bones, and it is the best cabbage I have ever had. Thank you Helen!
Hmmm. That looks so hearty and delicious. I like the idea of a sour tang in soup. Thanks as usual for being so thorough in your instructions and adding all those little nuggets of information, like sauteing the onions and carrots separately.
Hi Helen, thank you for your dedication and inspiration for all us home cooks 🌟 Wishing you a kind and relaxing year filled with tenderness and love 💛 Regarding the recipe -- spot on! Loved that you are using smoked meats, I do this for pea soup and солянка as well. And that determination to get onions and carrots right :D My dad never separated his carrots and onions, so I just stuck with it. I would love to see your take on every day and festive sauces. Kinda like Sauces 101. Thank you 🤗
Thank you Helen for another wonderful recipe. Also thank you for showing Bubbies sauerkraut! I am not associated with Bubbies but their sauerkraut and pickles are amazing!
Wow! Slavic recipe that was made authentically! Respect! There’s a lot of variety when it comes to schi but it was all mentioned in this video. Although I prefer 1 type of cabbage in my soup. Never tried 2 at the time.
Thank you Helen, I would also recommend all your followers to try Russian sauerkraut, it is way superior to the canned. One of the few unique Russian products, I hope they can find Russian store. Btw do you have your recipe for it? I mean "kvashenaya kapusta"?
I wanted you to know that I have but five Chefs that I trust for recipes. you, my first employer, Chef Franz Schoeffer, my second employer, Chef Techla Gruend, Chef Julia Child and TH-cam Chef Jean Pierre.. Thank you for reminding me of the absolutely fantastic dining at the Hotel Astoria, Lenningrad in 1975- although I ate a bit too much caviar and drank too much Vodka, I do remember that night!
As husband said before repeatedly on yours and others channels as a normal person who just enjoys cooking and doesn't suck at it. I really appreciate your demystifying oopses. Like forgetting bay leaf. It's not going to break anything and it's not going to ruin anything and you just need to police upon it and fix it as soon as you have an opportunity to. When I think of TH-cam cooks who do this? The three who spring to mind are you, Chef John, and Marco Pierre. Which is not what I would have expected from the man who made Gordon Ramsay cry. But Ramsey owns his own screw-ups too. So that's to his credit. Anyhow, that's not bad company to be in. Helen. Happy New Year!
hello helen im in ukraine i leave monday for kiev. i love your videos so much i found them yesterday. my dream is to open a restaurant for slavic cuisine. 7:34 is so cute also i love seeing someone that loves cooking this much
Hi Helen, I am make this soup twice a month, vitually the same with exception I use the full head of cabbage and apple cider vinegar to get the sourness. In addition I use beef stock normally. Reason for apple cider vinegar, is there is a health benefit. Each pot only last a week.
👍🏻 Thanks, looking forward to trying this. But I'm especially grateful for your explanation about bay leaves being there for aroma rather than taste! Until now, I thought there was something wrong with me as I've never been able to taste bay leaves. 🤣 But now i know why!
OH YEAH THAT'S THE REAL DEAL. fresh and sour cabbage combo does miracles to this soup. side note: of course we don't call it sofrito, the russian word for this mix of sauteed veggies is zazharka, but yeah, it means the same thing
Thank you so much for reminding me the correct term for the sauteed veggies. Zazharka is what my Mom would call it, but I am never sure if something is a universal Russian cooking term or just my Mom's term.
@@helenrennie oh you're welcome! it's definitely a common word for this thing, you can even buy it in packets in russian supermarkets and the package says the same
Finished making this today, with beef (shank and short ribs). Followed directions like Eichmann. It's not bad, but I have to confess that to me it's not something in any sense memorable. Maybe one has to have grown up in Russia to feel some emotional attachment to this taste. Even if it'll be even better tomorrow, how much up the scale can it run? Not much.
Cabbage makes my digestive tract freak out... but I'm trying new things and if I cook it long enough perhaps it'll be OK? This looks really good 👍 thank you
PSA- if you think bay leaves are pointless, buy new ones! I had a package of bay leaves in the cupboard for years and years never understanding the point of them, then when I bought a new package, I realized that they actually smelled, right out of the container! Now I can really smell them in the food that I add them too
Here in California it's easy to buy a tree (about $35) and keep it alive and growing. I'm guessing that's the case through out must of the US, esp south of the Mason-Dixon. The tree...more like a bush...is quite ornamental in looks too.
I adore cabbage, and this looks absolutely delightful! Except for the sauerkraut--not a fan. At all. How much cabbage would you replace this with? Any other changes besides that when omitting the sauerkraut? Oh, and in the recipe instructions, you mean to discard the "gristle" instead of "grizzle". Grizzle refers to gray, or graying, as in a grizzled beard.
Thanks for catching that misspelling. It's a soup, so it's fine to eye ball everything. I would roughly double the fresh cabbage if you aren't using sauerkraut.
Thanks, this looks quite good and will certainly help me to get through a grey British winter. P.S. I think the transliteration thing might be because the methods were all based on literary Russian. As far as I know, no-one in St Petersburg still speaks like Lev Tolstoy, so we get weird spellings.
Somehow, I never noticed cuts of meat were sold smoked as well as raw. One of my biggest issues with cooking is the texture of raw meat, I get shivers down my spine just touching it. (Though this also applies to the myoglobin that leaks out, bad texture but also may have pathogens like salmonella or trichnosis or whatever, depending on what meat it is.) Idk about dripping fluids, but getting smoked cuts of meat should, theoretically, help me handle it sooo much easier. What a brain wave. Hopefully I'll be able to attempt this soup pretty soon!
I am making this today. Planned for eating tomorrow but, it's only 3 of us. Do you have any recommendations for Storing/Freezing it? Or should I just plan to drop off dinner to my friends that night as well. I watched the content and read through the informaiton and didn't see anything about it.
Oops, just noticed a little bug at 2:55. It should say "Sofrito" not "S". I must have been editing this video really late at night not to catch that ;)
Soffritto Is written with Two F and Two T.
@@Κύμη "Sofrito" is a correct spelling as well.
Зажарка -zazharka
Ah Shchi, the best way to beat the winter cold and put joy on some ones face. I have never known a person to be sad eating Shchi.
Always always grateful to see your videos!!!!
Ahna. Atlanta, Georgia USA
My mom utilized a pressure cooker often many years ago….in 60’s when other ways were not available. She and I watched Hulia Child tv on black and white tech. Can u believe it!!!
I love love love….to prep produce….and then cook on and on. We are able to receive Food Bank good foods….contributions…..in our County. This has enabled me to explore more the science of cooking, etc. We eat as well as possible. No junk.
Thks for your very wise and informational videos!!!
Ahna USA
Ahh... Shchi.... with a splash of Vodka!!!!
'keep you warm all day!! 🇨🇦🇨🇦
I love Helen so much. I’m an obsessive cook, and I’m pretty good at it. This is the only TH-cam channel I always learn from - every single video. I never knew that acidity would affect potato cooking time.
Thank you for being such an extraordinary teacher, Helen. I can’t wait to try this recipe.
Food for thought:
If acidity increases potato cooking time, will basicity reduce it instead?
Would a few teaspoons of baking powder added to the cooking water make potatoes tenderize faster?
Acidity slows beans from cooking also. It takes forever if you add tomatoes or even salt too early.
@@BlurbFish I've never seen it done for potatoes but i think i've seen some recipes from America's Test Kitchen where they use a little baking soda in the cooking water when cooking dried beans to soften them more quickly.
@@adamchurvis1 a half teaspoon of baking soda will break down the pectin on the outside resulting in a sort of starchy paste coating the potato. This crisps up incredibly when roasting and I have never noticed any off flavors, probably because you don't need very much. Potatoes do tend to break down faster in alkaline environments because of the breakdown of pectin, which acts like glue between the potatoes starches. When this glue is dissolved water molecules flow in to take its place and is absorbed into the starches of the potato in a process called starch gelatinization.
@@adamchurvis1 Cool! I’ll try his method. Cheers!
I just made this. It's UNBELIEVABLY good. I used pressure canned pork shoulder chunks and their liquid, some leftover stock, homemade sauerkraut and some garlic chili sauce.
That “S” at 2:58 cracked me up Helen!
I live in Poland and LOVE all Your Russian recipes!❤️❤️❤️
This was DELICIOUS. I followed your recipe exactly. I didn't realize how big of a recipe this was! It filled up my 7 1/4 quart Le creuset dutch oven ALMOST to the brim. But the broth had that great gelatinous sticky and lip-smacking mouth feel and the acidity of the sourkraut balanced the smoked meat perfectly. I think adding some crushed red pepper flakes in with the garlic would be a nice addition next time. Thank you again for a great recipe Helen!
My favorite russian soup..my friend russian made me taste this very delicious soup and i just love it❤❤..thank you for this video
My first time watching you.
I'm an American, older lady, & I must compliment you on your english! 👍🏻
I live in the Ohio Valley area, at the very bottom of Indiana. We LOVE cabbage here. I will definitely try this recipe, BUT, I'll make a cast iron skillet of delicious, yellow cornbread to go with it.
Have a lovely day. 😃
Oh, that sounds fabulous! Hoosier cornbread and eastern European cabbage soup!
@@nancylindsay4255
Yes! It sure does sound delicious, as well as healthy. 👍
Making this combo tonight, actually. We’ll call it Cossacks and Rednecks!! 😂
Russian Borscht one of my favourite soup .. hearty and comforting
It's Ukrainian, not russian
We had a lot of leftover bbq pork and ribs so I used it to make a similar soup to this. The smoky flavor was perfect. I would have loved to try it with sauerkraut!
Helen your presentation is superb with each step explained simply. I make a similar cabbage soup however I use hot, farmer’s sausage and wood smoked bacon in addition to adding celery root and parsley root.
English really likes to preserve spelling of other languages, and we make up letter combinations to represent phonemes we don't actually have in english. So russian "ши" would be spelled "shi" but russian "щи" is spelled "shchi" even though most native english speakers can't hear the difference. We're very silly like that 🤷♂️
It has a C in it so we make the noise don’t be mad
Just discovered your channel. Love the combination of your clear instruction and sense of humor!
Helen, you are such a treasure. Thank you for sharing your wonderful recipes and methods with us. You add much to our melting pot.
I made this yesterday. Probably the best soup I've ever had! This is a keeper.
so glad you enjoyed it!
I just made this. It was my first Russian recipe and it’s beyond amazing. Thank you.
Yum. I routinely make a cabbage soup with jarred tomato sauce as a base, but have never thought to add sauerkraut. This sounds like an amazing cosy soup for winter.
This is a super professional channel ! Better than a TV show .. Thanks for the soup recipe
I am just starting the video…. And I have to say I’m so glad to see a great chef using the instant pot! We just got 3 in 3 different sizes because we’re a big family and the busy days leave little time to actually enjoy the cooking and the cleaning. It’s been working out great but definitely would love to actually see entire recipes cooked in it that are gourmet and delicious!
Would love to see recipes that are entirely about preparation and just put in the instant pot to finish cooking on its own! It’s such a worry free process!
We make broth the hour before with the instant pot and it comes out so flavorful!
Also - the bay leaves! Try them before you knock them. Even though they don’t “add flavor” they do! Flavor is not just an experience in the mouth but the nose too. It makes a big difference to add bay leaves when the recipe calls for it! It’s amazing!
Loved this video Helen! Found you just a little bit ago but love your videos. Concise, sweet, funny, so intelligent, talented and informative, and most recipes are so easy to follow for us who don’t have a single “chef bone”
in us!
I've made щи once, with a much more hard-core recipe, and by hard-core I mean a lot simpler, with less dicing and less preparation. It was delicious. Here in Serbia we do have stews with sour (and regular) cabbage, but we have nothing similar to щи. I will, definitely, try your more sophisticated version next fall or winter (it's not really a summer meal).
Thanks for explaining the need for bay leaves. I've often wondered.
Made this for dinner tonight. It was fantastic! The husband wasn't a lover, but he said it was good.
I used a mix of smoked pork neck and hocks, then added shaved Brussel sprouts instead of the cabbage.
I will make this again, but probably only a half recipe! This makes a huge family sized pot!
Helen is NOT messing around with this recipe! Looks amazing!
I've just discovered you, and I'm in love! I've read up on your biography, and it put a very big smile on my face. The Russians are amazing people (the government, not so much), and over the years, it has been one of my family's privileges to watch so many people like you truly blossom in America. Anyway, post retirement in 2019, and during the great Covid adventure, I've started to cook, with the help of my trusty instantpot. Soups are my best, I think it is the steppes of Ukraine in my alien blood that does the trick. My mother, rest in peace for over 30 years used to make a Jewish cabbage soup, that was to die for. Tragically, she did. Massive stroke half way through the cabbage soup, and she never wrote down the recipe. I've tried shchi, and it was amazingly mediocre. I definitely want to try yours as soon as the weather starts getting cooler. As for suggestions, if you haven't done it already, some 30 years ago when the Russians were getting out, we took in a Russian cardiac surgeon, his dentist wife, and children. First stop was to one of our larger, local farmer's markets. They insisted I buy a huge side of salmon, and showed me how to make Russian lox, with salt and sugar. We had a lot of fish, and over the years it has branched off into marinated salmon, cold smoked salmon, unsmoked salmon, grav lax salmon. You may wish to show your followers how to preserve fish Russian style, especially fish other than salmon. In advance, thank you so much. You are an absolute delight to watch in a kitchen, my grandparents would have been proud. My mother, probably not as much... David
Thank you for another inspiring video. I spend way too much time watching TH-cam cooking videos. When I actually get out of my chair and cook, I've made more of your dishes than any other Tuber's. Your comment about bouillabaisse prompted me to wonder about the history and differences between bouillabaisse and cioppino. If Wikipedia is accurate, then I'm good there. But now I'm interested in seeing your take on making delicious fish soups, like bouillabaisse, cioppino and others, that trace their origins to people on the lower rungs of the socioeconomic ladder making incredibly delicious food from the castoffs of the upper crust. I'll speculate that the basic storyline is common throughout coastal regions of the world. In any case, my neighborhood butcher takes pride in using every atom the animal and tomorrow I'm off to get some smoked pork neck and shank to give this recipe a try. Thank you for helping those of us who need instruction and inspiration to become better and happier cooks.
Oh goodness! Just finished day two of making this for dinner tonight. It is so full of great flavor!! Thank you, Helen!
I’ve been making shee for a long time, and I once added dill stems when i was making stock, and it produced the best version of this soup. since then, i make sure to do that each time.
Great! Love It! Always Nice To See Real Traditional Soups
I love the bay leaves in this episode - forgetting them, but then actually telling us why bay leaves are a thing. I tended to add them in order to feel fancy, but now I think I'll go for it with more conviction!
I tried your recipe and it is delicious! I used fresh cabbage. I have never cooked with pork neck bones before. I used smoked, like you said. The soup is yummy, and feels nourishing. I did something different, because I have psoriasis, and don't use nightshade vegetables. I used sweet potato, butternut squash, and plantains - they are are a good replacement for potatoes. Thank you!!!
We had this last night for dinner, and it was delicious! I made homemade German Vollkornbrot to accompany it, and it was the perfect meal for our chilly night (35F) here in Texas! Helen, I love your cooking videos. So informative and entertaining, too! I hope someday I can come to one of your classes in Boston. 🙂
Thank you, Helen. You brought me back to my childhood. The best Russian soup. For some reason Borsch is much more popular and gained more traction internationally. Maybe Schi is more difficult to pronounce 😂
Cabbage soup, yum!! I will try your style 🌻Thank you Helen ❤️
This recipe is delicious and a perfect way to add some Russian cuisine to my regular cooking!
I love your personality its s warm and inviting
Thanks Helen and Adam!
The chef at the school I work at makes this sometimes. This soup is absolutely fucking amazing, it makes me feel so good. His recipe is a little different from what I'm seeing but mmmmmmmmmmm gonna be happy regardless
Made this soup over the weekend, and everyone liked it. I was able to find smoked pork bones, and it is the best cabbage I have ever had. Thank you Helen!
The cabbage is cooked in the broth, why does it not get added at the sofrito stage? Love all your video’s, this looks amazing!
This is a super-guilty version of щи. Nothing like the simple щи my mother used to cook for me, but I want to try this one.
Hi Rennie. I am definitely going to try this! Thanks
Hmmm. That looks so hearty and delicious. I like the idea of a sour tang in soup. Thanks as usual for being so thorough in your instructions and adding all those little nuggets of information, like sauteing the onions and carrots separately.
Your channel and guidance are amazing thank you so much
Hi Helen, thank you for your dedication and inspiration for all us home cooks 🌟 Wishing you a kind and relaxing year filled with tenderness and love 💛
Regarding the recipe -- spot on! Loved that you are using smoked meats, I do this for pea soup and солянка as well. And that determination to get onions and carrots right :D My dad never separated his carrots and onions, so I just stuck with it.
I would love to see your take on every day and festive sauces. Kinda like Sauces 101. Thank you 🤗
Thank you Helen for another wonderful recipe. Also thank you for showing Bubbies sauerkraut! I am not associated with Bubbies but their sauerkraut and pickles are amazing!
Wow! Slavic recipe that was made authentically! Respect!
There’s a lot of variety when it comes to schi but it was all mentioned in this video. Although I prefer 1 type of cabbage in my soup. Never tried 2 at the time.
Looks yummy, and I always like cabbage or sauerkraut soups.
Hi Helen Thank you for all of your informative videos. What about a series on cooking with fruit?
Very interesting recipe, strangely never heard of it, but thank you! С Новым Годом, Елена! :)
Thank you Helen, I would also recommend all your followers to try Russian sauerkraut, it is way superior to the canned. One of the few unique Russian products, I hope they can find Russian store. Btw do you have your recipe for it? I mean "kvashenaya kapusta"?
Another delicious recipe
I wanted you to know that I have but five Chefs that I trust for recipes. you, my first employer, Chef Franz Schoeffer, my second employer, Chef Techla Gruend, Chef Julia Child and TH-cam Chef Jean Pierre.. Thank you for reminding me of the absolutely fantastic dining at the Hotel Astoria, Lenningrad in 1975- although I ate a bit too much caviar and drank too much Vodka, I do remember that night!
Thank you for the pointer to those other chefs. I appreciate it.
As husband said before repeatedly on yours and others channels as a normal person who just enjoys cooking and doesn't suck at it. I really appreciate your demystifying oopses. Like forgetting bay leaf. It's not going to break anything and it's not going to ruin anything and you just need to police upon it and fix it as soon as you have an opportunity to. When I think of TH-cam cooks who do this? The three who spring to mind are you, Chef John, and Marco Pierre. Which is not what I would have expected from the man who made Gordon Ramsay cry. But Ramsey owns his own screw-ups too. So that's to his credit. Anyhow, that's not bad company to be in. Helen. Happy New Year!
Wow! Looks delicious!! Thanks again Helen!
always enjoy your videos.
MORE!!! SLAVIC!!! RECIPES!!!
THANK YOU
hello helen im in ukraine i leave monday for kiev. i love your videos so much i found them yesterday. my dream is to open a restaurant for slavic cuisine. 7:34 is so cute also i love seeing someone that loves cooking this much
Hi Helen, I am make this soup twice a month, vitually the same with exception I use the full head of cabbage and apple cider vinegar to get the sourness. In addition I use beef stock normally. Reason for apple cider vinegar, is there is a health benefit. Each pot only last a week.
👍🏻 Thanks, looking forward to trying this. But I'm especially grateful for your explanation about bay leaves being there for aroma rather than taste! Until now, I thought there was something wrong with me as I've never been able to taste bay leaves.
🤣 But now i know why!
Thanks
Great soup recipe for cold winter.
Any good recipe for Georgian Kharcho soup ?
It's snowing hard and I have carrots, potatoes, onions and cabbage. I wonder what I will do today? 🤔
Bubbies sauerkraut, I love it!! I eat the jar in two days easy.
Helen is simply stunning !
Thank you, great recipe and looks delicious!
OH YEAH THAT'S THE REAL DEAL. fresh and sour cabbage combo does miracles to this soup. side note: of course we don't call it sofrito, the russian word for this mix of sauteed veggies is zazharka, but yeah, it means the same thing
Thank you so much for reminding me the correct term for the sauteed veggies. Zazharka is what my Mom would call it, but I am never sure if something is a universal Russian cooking term or just my Mom's term.
@@helenrennie oh you're welcome! it's definitely a common word for this thing, you can even buy it in packets in russian supermarkets and the package says the same
ham hocks are always a good thing....thanks for a lovely recipe
Great video as always
A beautiful Russian soup that I’ll be making soon!
This was fabulous!
Thanks for this video.
I am going to try this with white beans and smoked salt to make it without animal products. Can't wait!
Made this a ton in college! Always kept pretty well and was super affordable since we usually made it sans meat
I love the bay leaves; I leave them in and do actually eat them :)
I can't wait to try this.
Any hope you could show us Chebureki at some point? They're one of my favorites
The smoked meat trick changed my life
Finished making this today, with beef (shank and short ribs). Followed directions like Eichmann.
It's not bad, but I have to confess that to me it's not something in any sense memorable. Maybe one has to have grown up in Russia to feel some emotional attachment to this taste. Even if it'll be even better tomorrow, how much up the scale can it run? Not much.
Looks so good. Great video Helen! Do you have a back up channel anywhere else like Rumble?
Lovely!
Looks great! I want to try this
I love Helen very much. Where can I buy one more Helen? ☺
Cabbage makes my digestive tract freak out... but I'm trying new things and if I cook it long enough perhaps it'll be OK? This looks really good 👍 thank you
PSA- if you think bay leaves are pointless, buy new ones! I had a package of bay leaves in the cupboard for years and years never understanding the point of them, then when I bought a new package, I realized that they actually smelled, right out of the container! Now I can really smell them in the food that I add them too
Here in California it's easy to buy a tree (about $35) and keep it alive and growing. I'm guessing that's the case through out must of the US, esp south of the Mason-Dixon. The tree...more like a bush...is quite ornamental in looks too.
@@mitchyoung93 that’s a great idea! I know what my next purchase is
thanks...love the soup.
I adore cabbage, and this looks absolutely delightful! Except for the sauerkraut--not a fan. At all. How much cabbage would you replace this with? Any other changes besides that when omitting the sauerkraut? Oh, and in the recipe instructions, you mean to discard the "gristle" instead of "grizzle". Grizzle refers to gray, or graying, as in a grizzled beard.
Thanks for catching that misspelling. It's a soup, so it's fine to eye ball everything. I would roughly double the fresh cabbage if you aren't using sauerkraut.
Thanks, this looks quite good and will certainly help me to get through a grey British winter.
P.S. I think the transliteration thing might be because the methods were all based on literary Russian. As far as I know, no-one in St Petersburg still speaks like Lev Tolstoy, so we get weird spellings.
I can't wait to make this!
Somehow, I never noticed cuts of meat were sold smoked as well as raw. One of my biggest issues with cooking is the texture of raw meat, I get shivers down my spine just touching it. (Though this also applies to the myoglobin that leaks out, bad texture but also may have pathogens like salmonella or trichnosis or whatever, depending on what meat it is.) Idk about dripping fluids, but getting smoked cuts of meat should, theoretically, help me handle it sooo much easier. What a brain wave. Hopefully I'll be able to attempt this soup pretty soon!
Damn, that looks delicious! I've never seen any form of pork shanks in my area, but I have seen smoked ham hocks. Would that be a workable substitute?
smoked ham hocks is exactly what I am using. Shank is just another name for it.
This looks delicious!
This recipe is amazing. I didn’t add salt because there is enough in the smoked pork, tomatoes and sauerkraut.
I am making this today. Planned for eating tomorrow but, it's only 3 of us. Do you have any recommendations for Storing/Freezing it? Or should I just plan to drop off dinner to my friends that night as well. I watched the content and read through the informaiton and didn't see anything about it.
That looks wonderful. I hate shredding cabbage... do you have any issue with the pre-shredded coleslaw mix one can buy at the grocery?
as long as it's fresh, no problem
My childhood in a bowl 🥣…thank you xx
Good soup
Shchi is so good. I even prefer it over borscht (another soup that magically gains silent consonants when translated ;)
I made this last night and it is so much! Does it freeze well? Also, does anyone have any suggestions on what to serve as a compliment to the soup?