This Shchi Recipe (Russian Cabbage Soup) is healthy and cozy, made with broth, potatoes, cabbage, sautéed veggies, and meat (optional), and topped with a dollop of sour cream for some tang! This traditional Russian soup is deliciously hearthy and perfect for cold winter nights!
Shchi Recipe (Russian Cabbage Soup)
Today I bring you a plate of warm Shchi with this traditional Shchi Recipe perfect for cold winter nights!
Shchi is a hearty Russian soup made with broth, potatoes, cabbage, sautéed onions, garlic, and carrots, and meat (unless you want a vegetarian version!).
It’s usually topped with sour cream (smetana in Russian) for some extra flavor and tang. If you don’t have sour cream on hand, you can still enjoy it with a dollop of Greek yogurt or even cream cheese. Pair it with some rye bread for some carbs and you’re ready to hit the coldest winter night of the year!
What is Shchi soup
Shchi is a staple soup in Russia, just like Borshch, and it became popular after cabbage was introduced from Byzantium (now Turkey, so this happened back in the 9th century).
Food wasn’t very exciting back then because the majority of people didn’t have access to many ingredients but Shchi was cheap and easy to prepare so it quickly became very popular, so popular, in fact, that there’s a saying that goes “Shchi da kasha — pishcha nasha” or “Shchi and kasha are our food” (kasha usually stands for buckwheat/a type of porridge).
Shchi is traditionally eaten with sour cream (“smetana” in Russian) and rye bread! So I recommend you try it that way 🙂
Shchi Pronunciation – How do you say Shchi?
Free Russian lesson for u luvs. So, Shchi is a two-letter word in Russian: “щи” where the letter “щ” is pronounced “shch” and the letter “и” is basically just a regular “ee”.
To pronounce the letter “щ” or “shch” correctly, say “Welsh sheep” ⏤ that’s exactly the kind of sound that you need to pronounce “щи” like a Russian 🙂
Ingredients for Shchi recipe
- Broth. Any will work: beef, lamb, pork, chicken, or vegetable but the most authentic would be beef. You can use storebought broth or make your own at home (I will include how to make broth in the recipe card down below and provide alternatives if you want to use store-bought!).
- Meat. Beef, lamb, pork, chicken or go meatless if you’re vegetarian!
- Potatoes. Peeled and cubed.
- Butter or vegetable oil for sauteeing, I like using butter because it adds some extra flavor.
- Onions. White or red onions, both work.
- Garlic.
- Carrots. You want to shred these.
- Tomato paste. Some people like to use fresh tomatoes but I find that tomato paste makes the soup more flavorful! Alternatively, you can sneak in some ketchup if that’s all you have on hand but keep in mind that ketchup is much milder and sweeter than tomato paste.
- Black pepper. I recommend using whole peppercorns but freshly grated or ground black pepper will work too.
- Bay leaf.
- Salt.
- Sour cream. For serving. Don’t skip this! Sour cream is added right before serving and it’s really what takes this soup to the next level! If you don’t have sour cream on hand, you can also use a dollop of Greek yogurt or cream cheese (this is what I usually do because sour cream is pretty hard to get down here at the Equator lol).
1 tip for success
When making Shchi, it’s important to not overcook the veggies or the soup will be mushy so please stick to the time-frames I provided in the recipe card down below!
Storing And Make-Ahead Instructions
Make-Ahead Instructions: you can make Shchi up to 2 days ahead of time. The flavors will deepen with time so it’s actually a good idea. Store covered in the refrigerator and reheat until hot before serving.
Storing Instructions: you can store Shchi covered in the refrigerator for up to 3-4 days. Reheat until hot before serving.
HAPPY COOKING!! I hope you’ll love this hearthy Shchi Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! I LOVE hearing from you! 💘
More Russian Recipes You Will Enjoy:
Shchi Recipe (Russian Cabbage Soup)
Ingredients
For The Broth (skip if using storebought)
- 4 cups (1 lt) water
- 1/2 lb (225 g) beef, pork, lamb, or chicken
- 1/2 large onion (quartered)
- 1/2 carrot (halved)
- 1/2 tsp whole black peppercorns (or 1 tsp ground black pepper)
- 1 whole bay leaf (or 1/4 tsp ground bay)
For the Shchi Soup
- 4 cups (1 lt) broth (homemade using the instructions above or store-bought meat or vegetable broth)
- 2 large potatoes (peeled and diced)
- 1/2 lb (225 g) beef, pork, lamb, or chicken (leftover from the broth or cooked or leave out for a vegetarian version)
- 2 tbsp (30 g) unsalted butter
- 1 large onion (thinly sliced or minced)
- 2 carrots (peeled and grated)
- 2 tbsp (30 g) tomato sauce
- 2 cloves garlic (minced)
- 2 and 1/2 cups (180 g) thinly sliced cabbage
- Salt and pepper (to taste)
For Serving
- Sour cream (or Greek yogurt, or cream cheese)
- Fresh parsley (optional)
- Rye bread (optional)
Instructions
For The Broth (skip if using storebought)
- Make the broth. Add the water, meat, onion, carrot, peppercorns, and bay leaf to a large stock pot, bring to a boil and cook on medium-low heat for 1 hour, then transfer the meat to a clean plate and discard the vegetables and spices. Sift the broth through a fine-mesh sieve.
For the Shchi
- Cook the potatoes. Add the broth to a large soup pot over medium-high heat, then add in the diced potatoes and meat (if using) and bring to a boil. Cook for 10 minutes. Meanwhile, sauté the veggies.
- Saute the veggies. Meanwhile, add the butter to a medium skillet over medium heat. Allow the butter to melt and sizzle, then add in the onions and sautee for 2-3 minutes. Add in the carrot, garlic, and tomato paste, season with salt and pepper to taste, and sautee until the onion is translucent (about 2-3 minutes), then turn off the heat.
- Prepare the soup. When the soup boils, add in the cabbage and cook for 2 minutes, then immediately add in the sauteed veggies and cook for 5 minutes, taste and adjust seasonings if desired (you may need more salt). It's important to not overcook Shchi or the veggies will be mushy. Turn off the heat, cover and allow to sit covered for 10 minutes before serving.
- Serve with a dollop of sour cream, Greek yogurt, or cream cheese and rye bread! Add fresh parsley if desired. Enjoy hot or warm.
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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