Shchi (Russian Cabbage Soup)

🧂 Ingredients

• 500 g Beef or pork (bone-in for richer broth, e.g., short ribs or shank)
• 3 liters Water
• 2 Bay leaves
• 5-7 Black peppercorns
• 500 g Fresh white cabbage (about half a medium head)(Shredded finely)
• 2-3 Potatoes (medium-sized)(Peeled and cut into 1-inch cubes)
• 1-2 Carrots (medium-sized)(Peeled and finely diced or grated)
• 1 Onion (medium-sized)(Finely diced)
• 2 tbsp Vegetable oil or butter(For sautéing)
• 1 tbsp Tomato paste (optional, for color and depth)
• to taste Salt
• for serving Fresh dill, chopped
• for serving Sour cream

👨‍🍳 Instructions

1. 1

   Prepare the Broth: Place the beef or pork in a large pot. Cover with cold water (about 3 liters). Add bay leaves and black peppercorns. Bring to a rolling boil over high heat, then immediately reduce heat to low. Skim off any foam or impurities that rise to the surface for a clearer broth. Cover and simmer gently for at least 1.5 to 2 hours, or until the meat is very tender.

   ⏱️ 1 hour 30 minutes - 2 hours
2. 2

   Remove the meat from the broth. Once cool enough to handle, shred or dice the meat and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (bay leaves, peppercorns). Bring the strained broth back to a simmer over medium heat.

   ⏱️ 15 minutes
3. 3

   Add Cabbage and Potatoes: Add the shredded cabbage and cubed potatoes to the simmering broth. Cook for about 15-20 minutes, or until the potatoes are fork-tender and the cabbage has softened.

   ⏱️ 20 minutes
4. 4

   Sauté Aromatics: While the cabbage and potatoes cook, heat the vegetable oil or butter in a skillet over medium heat (around 175°C / 350°F). Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the diced or grated carrots and cook for another 5-7 minutes until slightly tender. If using tomato paste, stir it in during the last minute of sautéing until fragrant.

   ⏱️ 10-15 minutes
5. 5

   Combine and Finish: Add the sautéed onion and carrot mixture (and tomato paste, if used) to the pot with the broth, cabbage, and potatoes. Stir in the reserved shredded or diced meat. Season generously with salt to taste. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
6. 6

   Serve: Ladle the hot Shchi into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh chopped dill. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For an even richer broth, use bone-in cuts of beef or pork like short ribs or shank.
• ✓Shredding the cabbage finely helps it cook faster and integrate better into the soup.
• ✓Sour cream is a traditional and essential accompaniment that adds a creamy tang.
• ✓Serve with hearty black bread for a truly authentic experience.

🔄 Variations

• Sauerkraut Shchi (Kissel Shchi): Substitute some or all of the fresh cabbage with well-rinsed sauerkraut for a more sour and complex flavor profile.
• Vegetarian Shchi: Omit the meat and use vegetable broth. Consider adding mushrooms or beans for extra heartiness.

🥗 Nutrition

Per serving