People can get a head start on the morning of January 1 by enjoying a hearty cabbage soup, enriched with flavors that wake up the senses after a wild night. This approach comes from St. Yuri Manchuk, the brand chef and ideologist of the Charlie restaurant in St. Petersburg, sharing insights in an interview with socialbites.ca.
In preparing this cabbage soup, the chef lists a robust lineup of ingredients: meat on the bone, sauerkraut, pickled cabbage, onion, carrot, tomato paste, sugar, vegetable oil, bay leaf, allspice, ground black pepper, baked potatoes, capers, bacon chips, and a selection of fresh herbs. The emphasis is on layers of savory notes that build complexity as the pot comes together.
Manchuk begins by recommending a strong beef bone broth as the foundation.
He explains the process plainly: pour two liters of water over the meat with bones, bring it to a boil, skim off the foam, and let it simmer, covered, for about two hours. The goal is to yield roughly 1.5 liters of flavorful broth as the backbone for the entire dish.
While the broth develops, the sauerkraut is finely chopped to help it release its tang and texture more evenly once it joins the pot.
His guidance continues: place the chopped sauerkraut in a pot, cover it with water to ensure the cabbage is submerged, and let it cook on a gentle heat until it softens and blends with the other flavors. The idea is to achieve a cabbage that is thoroughly tender and aromatic when the soup finishes.
Next, onions and carrots are diced into small cubes and sautéed in vegetable oil until they take on a golden hue and a sweet aroma rises from the pan. After this, tomato paste is added and allowed to mingle with the vegetables for a few minutes, intensifying the body of the soup.
As the mixture develops, the chef instructs to combine the tomato sauce with the boiled cabbage in a pot, then season with bay leaf, ground black pepper, and allspice, adding a touch of sugar to balance acidity. The simmer continues for about 10 minutes, until the cabbage turns uniform in color and thickens slightly, absorbing the character of the tomato and spices. In a separate saucepan, 200 milliliters of broth are blended with 130 grams of boiled cabbage, and salt is added to taste as the final adjustment before assembling the dish.
The final act is presentation. The serving plate is adorned with slices of baked potato, finely chopped capers, crisp bacon chips, and a sprinkle of fresh herbs. The hot cabbage soup is ladled over the plate, while sour cream is offered on the side for those who enjoy a cooler, creamy contrast. The combination yields a comforting, winter-ready bowl with a balanced mix of tang, richness, and a hint of brightness from the herbs.
According to the chef, this method not only preserves the integrity of traditional flavors but also enhances them through careful layering and timing. This approach highlights how a classic dish can be elevated with thoughtful technique, resulting in a soup that feels substantial yet vibrant enough to start the day on January 1. The guidance reflects a philosophy of patience and respect for each ingredient, letting the components contribute to a cohesive, satisfying outcome.
Overall, the technique centers on building depth: a strong broth base, cabbage that releases its character slowly, vegetables that contribute sweetness and texture, and toppings that provide contrast. The recipe demonstrates how to transform simple pantry items into a comforting, celebratory meal that resonates with home cooks seeking warmth and nourishment after a festive night.
Notes from the published interview highlight that the emphasis is on practical steps, clear timing, and a balance of acidity, smoky notes from the bacon, and the savory richness of the beef. The result is a dish that speaks to memory and tradition while inviting cooks to experiment with accompanying garnishes and textures.
Inspiration for Napoleon with tangerines is mentioned as an additional topic of interest, illustrating that the kitchen can be a place for playful exploration beyond the core recipe. (Source: St. Yuri Manchuk, Charlie restaurant; interview via socialbites.ca).