There are so many reasons to love Shchi - traditional Russian Cabbage Soup. It's hearty and filling thanks to the tender chunks of beef and the combo of sauerkraut and fresh cabbage (see my substitution tips below). Cozy recipe for cold autumn and winter nights.
If you like soups with cabbage and potatoes, give this yummy Russian Shchi a try and it's bound to become a family's favorite.
More classic cozy soups you should try - Solyanka, Borscht.
Shchi
Are you looking for a hearty and comforting recipe to feed your family? Well, I've got one for you.
Shchi is a delicious soup recipe originated in Russia somewhere in the 9th century when cabbage was first imported from the Byzantine Empire.
Distinctive feature of this soup is the prevalence of one main vegetable (in our case it's cabbage) and some level of acidity. You can regulate the latter by playing with sauerkraut and fresh cabbage ratio. (See my tips below).
What are the main ingredients of this Russian cabbage soup with beef?
- cabbage (sauerkraut or fresh cabbage). There is also Shchi without cabbage. In this case, sorrel or nettle is used and soup resembles Ukrainian Green Borscht;
- meat - most often beef is used, however pork or chicken are acceptable as well;
- vegetables, like onion, carrot, celery, garlic;
- acidic component like sour cabbage (sauerkraut) juice and/or sour cream.
How to prepare Russian Shchi?
1. Make a broth
In a large stock pot add 8 cups of water along with 1 lb of Beef chuck shoulder (also called Beef clod). Bring the water to a boil.
With a slotted spoon remove a foam on the surface, add 1 teaspoon of black pepper corns, 1 quartered onion, 1 halved carrot and 1 halved celery stalk. Cook on a medium-low heat for 1 ½ - 2 hours.
Discard the vegetables and transfer the meat to a plate. Sift the broth through a fine mash sieve and put it back on a stove.
2. Cook potatoes and carrot
Add diced potatoes to a pot with a broth and cook for 10 minutes. Add carrot and celery root and cook for another 10 minutes.
3. Sauté cabbage
Meanwhile, heat 2 tablespoon of olive oil in a large skillet and on a medium heat. Add onion and sauté for 5 minutes until translucent. Add sauerkraut, fresh cabbage, 3-4 tablespoon of tomato sauce, cover with a lid and sauté stirring occasionally for 20 minutes.
4. Add vegetables to a soup
Add sautéed vegetables to a pot with potatoes and carrot, add cubed meat, bay leaf, salt, pepper to taste and continue cooking on a medium heat for 5 minutes.
Note: Sauerkraut is already salty enough, so always taste the soup before adding salt.
Note: You can regulate the acidity of the soup. If you feel like you it needs more acid, just add 2-3 tablespoons of sauerkraut juice.
Turn off the heat, add garlic pushed through a garlic press and let the soup rest for at least 20-30 minutes.
5. Serve
Serve with a dollop of sour cream and a sprinkling of parsley.
Can I make Shchi without sauerkraut?
Yes, if you want, you can use only fresh cabbage. But you'll also need to add an acidic component, which can be 4-5 tablespoon (or more depending on your taste) of sauerkraut juice, more tomato sauce (5-7 tablespoons) or a generous dollop of sour cream in the end.
Can I make this traditional cabbage soup faster?
Yes, you can. Nowadays, there are many variations of Shchi and some of them are created specifically to speed up the process which is perfect for busy weeknights.
Homemade beef broth → replace with store-bough beef broth and cook your soup starting from step 2.
Beef → replace with ham and add it in step 4.
That way, you'll cut down on cooking time without compromising the flavor.
How do you store Russian sauerkraut soup?
Once the soup feels cool to the touch, ladle it into smaller containers (I like these glass containers) and refrigerate for up to 4 days.
If you made Shchi with only sauerkraut and didn't add fresh cabbage, you can also freeze it. Divide the leftovers of soup into quart size freezer bags (I like these BPA-free ones) and freeze for up to 4 months.
You might also like these comforting soups for the whole family:
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Shchi (Russian Sauerkraut Soup)
Ingredients
For beef broth
- 1 lb beef chuck washed and dried
- 8 c water
- 1 large onion quartered
- 1 large carrot halved
- 1 stalk celery halved
- 1 teaspoon black peppercorns
For Shchi
- 2 large potatoes diced
- 1 medium carrot grated
- ⅓ c celery root cut into small cubes
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 2 ½ c (10 oz) sauerkraut
- 2 c cabbage shredded
- 3-4 tablespoon tomato sauce
- 2 bay leaves
- 2 cloves garlic
- ½ tablespoon salt or to taste (don't add all salt at once)
- ½ teaspoon pepper
- sour cream for serving
- parsley for serving
Instructions
1. Make a broth
- In a large stock pot add 8 cups of water along with 1 lb of Beef chuck. Bring the water to a boil. With a slotted spoon remove a foam on the surface, add 1 teaspoon of black pepper corns, 1 onion, 1 carrot and 1 celery stalk. Cook on a medium-low heat for 1 ½ - 2 hours.Discard the vegetables and transfer the meat to a plate. Sift the broth through a fine mash sieve and put it back on a stove.
2. Cook potatoes and carrot
- Add diced potatoes to a pot with a broth and cook for 10 minutes. Add carrot and celery root and cook for another 10 minutes.
3. Sauté cabbage
- At the same time, heat 2 tablespoon of olive oil in a large skillet and on a medium heat. Add onion and sauté for 5 minutes. Add sauerkraut, fresh cabbage, 3-4 tablespoon of tomato sauce, cover with a lid and sauté on a medium low heat stirring occasionally for 20 minutes.
4. Add vegetables to a soup
- Add sautéed vegetables to a pot with potatoes and carrot, along with cubed meat, bay leaf, salt, pepper to taste and continue cooking on a medium heat for 5 minutes.* (See Note 1 and Note 2).Turn off the heat, add garlic pushed through a garlic press and let the soup rest for at least 20-30 minutes.
5. Serve
- Serve with a dollop of sour cream and a sprinkling of parsley.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
I am excited -really excited to find this recipe. Way back I remember having this soup. I know it was amazing and of course those memories are always the best and make you long for childhood days. I love that you brought back that memory for me. i grew up eating so much delicious food from my Ukrainian background and of course there was some we had more often. It is those recipes we did not have a lot of that I really miss and occasionally somewhere along the line I come across them again.
I think I would love this recipe with sausage. The comment I read (I think that was Bev) made me realize this. It is something I will certainly make this winter.I just cannot wait!
Iryna says
Carol, you absolutely right, all these traditional and comforting recipes bring back those childhood memories. I hope you'll give this delicious soup a try, it's perfect for winter (despite it being on the warmer side:).
Kim says
My grandma would make this for family gatherings when I was small. I have looked for years and finally find it. Thank you! 😀❤️
Iryna says
You're very welcome Kim! This recipe indeed brings the memories of a childhood and it's perfect for winter.
Sue R says
The soup was a great success with the family. I did make it in my electric pressure cooker. I have enough leftovers for a few lunches too. It was nice with some rye bread. I dolloped some plain Chobani on it to cut calories from sour cream and it was really good!.
Iryna says
Sue, thank you so much for your wonderful review and 5 star rating! I'm very happy your family loved this soup.
And it's also good to know that you were able to make it in pressure cooker.
Sue R says
Another way to make the soup faster would be to use a pressure cooker for the broth and veggies. I can't wait to make this! It's going on my must make list since I already have a jar of sauerkraut I wanted to use up. I adore borscht with beef in it so I'm sure this will be awesome too.
Iryna says
Sue, using pressure cooker for the broth and vegetables sounds like a great idea. If you have one, you can definitely use it to speed up the process even more. I hope you'll like this recipe! Let me know how the soup turned out.
Sue R says
Shall do! I have an electric and a stove top pressure cooker 🙂 Love them.
Balvinder says
This looks lovely, definitely going to be a full meal! I love cabbage in smoothies so would know i love it in soup.
Andrea says
I can't believe I've never heard of this soup. I am a cabbage and sauerkraut fan and this soup sounds amazing. I cannot wait to make this.
kim says
I love the flavor of these! So cozy and perfect for fall!
Iryna says
Thanks Kim!
Raia Todd says
Mmmmmm... it's been far too long since I've had shchi! Now I'm craving it and all nostalgic. Thank you for sharing your recipe! I like the idea of adding in sauerkraut.
Iryna says
You're welcome:)
Natalia Bartkova says
I am familiar with this soup , it’s delicious and very good for this time of season and winter.
Iryna says
Thank you!
Bintu | Recipes From A Pantry says
I love soup like this. especially when it comes to this time of year. This looks delicious!
Iryna says
Thanks Bintu!
Bev Rucks says
It is also very good with smoked sausage or cooked bratwurst. This is a yummy recipe.
Iryna says
Thank you Bev! I imagine Shchi will taste amazing with either of those sausages. Plus, the cooking time will be cut in half, which is always a great thing.
Tawnie Kroll says
This is my first time having cabbage soup, thank you! It was delish!