Shchi (Traditional Russian Cabbage Soup)

  • Total time - 2 hours 30 minutes
  • Prep - 30 minutes
  • Cooking - 2 hours
  • Servings: 8
  • Country: Russia
Rich, dark Shchi soup with pieces of cabbage and meat, served with a spoonful of sour cream and fresh dill.

Authentic Shchi should be cooked slowly. They taste best the next day when all the flavours are perfectly married. For sour shchi, the 'searing' of the sauerkraut (sauté) is key, as it enhances its sour flavour and colour.

The base is a strong beef broth. For a hearty version, do not omit the meat, which is diced after cooking and returned to the soup.

Ingredients

Broth and Meat

  • 500 g beef (for broth, e.g., chuck)
  • 2.5 l water
  • for broth bay leaf, whole black peppercorns

Basic Components

  • 500 g sauerkraut (rinsed if too sour)
  • 3 pieces potatoes (diced)
  • 1 piece onion (large, finely chopped)
  • 1 piece carrot (grated)

Seasoning and Fat

  • 2 tbsp tomato paste
  • 3 tbsp butter or oil
  • to taste salt and black pepper

For Serving

  • to taste sour cream
  • chopped fresh dill or parsley

Instructions

Step 1: Preparing the Broth

Cover the beef with water, salt, add bay leaf and cook covered for about 1.5 hours. The meat should be tender. Remove the meat, strain the broth, and set aside. Dice the meat into small cubes.

Step 2: Searing the Cabbage (Crucial)

In a pot, sauté the sauerkraut (rinse if necessary) in butter. Sauté for about 10-15 minutes until the cabbage lightly browns and becomes fragrant. Add the tomato paste and sauté for another 5 minutes. Set aside.

Step 3: Preparing the Vegetable Mixture (Sauté)

Heat the remaining butter/oil in a pan. Sauté the chopped onion until golden. Add the grated carrot and sauté until soft.

Step 4: Assembling the Soup

Add the diced potatoes to the strained broth. Cook for 15 minutes.

Then add the sautéed cabbage with tomato paste, the onion and carrot mixture, and the diced meat.

Step 5: Finishing

Simmer the soup for another 15-20 minutes until the potatoes are completely soft. The soup should be thick. Season with salt/pepper to taste. Traditionally, shchi are allowed to cool and are served the next day, which deepens the flavour.

Step 6: Serving

Serve hot with a spoonful of sour cream and sprinkled with fresh dill or parsley.