This classic Russian soup is rich and full of complex flavors. While there are probably as many versions as there are families, the key ingredient is always sauerkraut. (It’s best served with a whole head of soured cabbage, but you’re going to have trouble finding that; just stick with good sauerkraut, sold in bulk or in plastic packages, which contains nothing but cabbage and salt.) This is one of those soups that pretty much requires good stock, and it’s nice to make it especially for this dish, because the beef is a good addition. If you don’t have time (or you’re a vegetarian), use premade stock or make a quick vegetable stock with the bay leaf, parsley, carrots, onions, and celery.

　　

Ingredients

makes 6 to 8 servings

　　2 pounds boneless beef chuck, cut into 1-inch cubes

　　1 bay leaf

　　1/2 bunch of fresh parsley

　　3 carrots, roughly chopped

　　2 onions, roughly chopped

　　2 celery stalks, roughly chopped

　　1 pound good-quality sauerkraut

　　3 tablespoons butter

　　2 garlic cloves, minced

　　1/2 pound button mushrooms, trimmed and sliced

　　1 small head of cabbage, about 1/2 pound, cored and shredded

　　1 potato, peeled and diced

　　Salt and black pepper to taste

　　3 tablespoons chopped fresh dill leaves for garnish

　　1 cup sour cream

　　

Step 1

Put the beef, bay leaf, parsley, and half the carrots, onions, and celery in a large saucepan with 7 cups cold water. Bring the mixture to a boil, then lower the heat and simmer for at least an hour, longer if you have time. Remove the beef from the stock and set aside; when it’s cool, chop it roughly. Strain the stock, discarding the vegetables.

　　

Step 2

Lightly rinse the sauerkraut and drain well. Melt the butter in a large, heavy saucepan or flameproof casserole over medium heat. Add the remaining carrots, onion, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, mushrooms, sauerkraut, and cabbage and cook, stirring occasionally, for about 10 minutes. Add the potato, beef cubes, and reserved stock and simmer for another 30 minutes, or until the vegetables are tender. (You can prepare the soup up to this point in advance; let sit for a few hours or cover and refrigerate for up to 2 days before reheating and proceeding.) Add some salt and pepper, then ladle into bowls. Garnish with the dill and serve, passing the sour cream at the table.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.