Shchi Russian Cabbage Soup
Make Shchi (Russian Cabbage Soup) tonight! Made with broth, potatoes, cabbage, sauteed veggies & meat (optional), and topped with a dollop of tangy sour cream. This traditional Russian soup is healthy, cozy, and deliciously hearty! Perfect for those cold winter nights!
Ingredients
For The Broth (skip if using storebought)
- 4 cups water
- 1/2 lb beef, pork, lamb, or chicken
- 1/2 large onion quartered
- 1/2 carrot halved
- 1/2 tsp black peppercorns
- 1 bay leaf
For the Shchi Soup
- 4 cups broth homemade or storebought (meat or vegetable)
- 2 large potatoes peeled and diced
- 2 tbsp unsalted butter or vegetable oil
- 1 large onion thinly sliced or minced
- 2 carrots peeled and grated
- 2 tbsp tomato sauce
- 2 cloves garlic minced
- 2 and 1/2 cups thinly sliced cabbage
- Salt and pepper to taste
For Serving
- Sour cream
- Fresh parsley optional
- Rye bread optional
Instructions
For The Broth (skip if using storebought)
- 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
- Add the broth to a large soup pot over medium-high heat, then add in the diced potatoes and meat and bring to a boil. Cook for 10 minutes.
- Meanwhile, add the butter (or oil) to a medium skillet over medium heat. Allow the butter to melt and sizzle, then add in the onions and sautee for 4-5 minutes, then add in the carrot, garlic, and tomato paste, season with salt and pepper to taste, and sautee until the onion is translucent, then turn off the heat.
- After 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 at room temperature for 10 minutes before serving.
- Serve with a dollop of sour cream and rye bread! Add fresh parsley if desired.
Notes
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