A Spicy, Beefy Sauerkraut Soup From Gorky’s

Dear SOS: I would love to have the recipe for the delicious spicy beef and cabbage called Shchi, served at Gorky’s in downtown, Los Angeles. I have tried to duplicate it and can’t capture the rich, good flavor.

--JOAN

Dear Joan: Actually a sauerkraut soup, this Russian peasant dish would make a good outdoor party soup on a cool summer evening with a salad and crusty bread.

GORKY’S SHCHI SOUP

2 pounds top sirloin, cut into 1 1/2-inch cubes

1 1/2 gallons water

3 beef bouillon cubes

2 medium onions, coarsely chopped

1 quart sauerkraut

1 bunch celery

1 tablespoon dry dill weed

2 tablespoons butter

Sour cream

Sear meat in soup kettle. Add water and bouillon cubes and simmer 30 minutes, uncovered. Remove meat from broth and set aside. Strain broth to remove fat.

Add onions and cook 15 minutes. Add sauerkraut. Bring to boil, then add chopped celery. Return meat to pot and bring to boil again. Reduce heat and simmer 15 minutes or until meat is tender. Remove from heat and add dill and butter. Serve hot with sour cream. Makes 8 to 12 servings.

Dear SOS: I recently had a buffet lunch on the big island of Hawaii. They served a Macadamia Nut Pie that was most delicious, the best I’ve ever tasted. The bottom crust had a thin film of chocolate over it and the cream filling was very fine-textured.

--CONCETTA

Dear Concetta: Here’s a typical Hawaiian Macadamia Nut Pie to which we have added a thin film of chocolate with a handful of chocolate pieces.

MACADAMIA NUT PIE

3 eggs

2/3 cup sugar

1 cup light corn syrup

3 tablespoons melted butter or margarine

1 teaspoon vanilla

1 1/2 cups chopped macadamia nuts

1/2 cup semisweet chocolate pieces

1 unbaked 9- or 10-inch pie shell

Combine eggs, sugar, corn syrup, butter and vanilla and beat until thoroughly blended. Stir in nuts. Spread chocolate pieces over pie crust in single layer. Turn filling into pie shell and bake at 350 degrees 45 minutes or until filling is set. Place pie pan on wire rack to cool. Makes 6 to 8 servings.

Dear SOS: This is really an SOS. I have lost my recipe for refrigerator cole slaw, published several years ago. My family is hard to please when it comes to cole slaw and this recipe is their favorite.

--PAT

Dear Pat: The recipe also goes by the name 24-Hour Slaw because it’s chilled in the refrigerator for 24 hours.

24-HOUR SLAW

3/4 cup sugar

1 large head cabbage, shredded

2 large red onions, thinly sliced

Hot Dressing

Stir sugar into cabbage. Place half of cabbage in large bowl. Cover with onion slices. Top with remaining cabbage.

Pour boiling Hot Dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving. Makes 8 to 10 servings.

Hot Dressing

1 teaspoon celery seeds

1 teaspoon sugar

1 teaspoon dry mustard

1 1/2 teaspoons salt

1 cup cider vinegar

1 cup oil

Combine celery seeds, sugar, mustard, salt and vinegar in saucepan. Bring to rolling boil. Add oil, stirring, and return to rolling boil.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.