Taste real Kostroma shchi

Place the sauerkraut in a clay pot or cast-iron cauldron, pour in a little brine diluted with water, wrap tightly in foil and place in an oven preheated to 100 °C for 8 hours.

Lay out the bones on a baking sheet. Roughly chop the onion, 1 carrot, and celery root, and place them next to the bones. Then, place the baking sheet in the oven preheated to 220 °C for half an hour.

Meat and bones along with the baked vegetables, put in a pot, add 2.5 liters of water, add peppercorns and bay leaf. Simmer the broth over low heat after boiling for about 2 hours.

Prepare a magical mushroom infusion: pour boiling water over the mushrooms and leave them for 1 hour, strain the remaining water.

Strain the meat broth, discard the bones and vegetables – they are no longer needed. Slice the meat and set aside.

Once the magic cabbage has steeped, submerge it in a pot. Generously pour in the broth, add the mushroom water and the mushrooms themselves. Simmer over the lowest heat after boiling for about an hour.

Cut the remaining carrots and onions into small cubes and fry in sunflower oil until light golden brown.

Potato, boil separately in another pot, and then turn it into a tender puree.

Approximately 20 minutes before removing the cabbage soup from the heat, add potatoes and a delicious carrot and onion sauté to the soup. Just before it's ready, add garlic and meat. Sprinkle with chopped herbs to add freshness.

Carefully move, add salt to taste. Allow the soup to sit in the pot for at least two hundred minutes so that the flavors combine in harmony.