Shchi Recipe (Russian Cabbage Soup)
Russian Cabbage Soup (Shchi) is hearty and cozy, made with sautéed onions, carrots, and garlic, cubed potatoes, cabbage, and meat (optional). Topped with a dollop of sour cream for some tang, this traditional Russian soup is flavorful and replenishing, perfect for cold winter nights! Check out all my Russian Recipes!
Ingredients
For The Homemade Broth (skip if using storebought)
- 4 cups (1 lt) water
- 1/2 lb (225 g) beef or pork bones or chicken
- 1/2 large onion (quartered)
- 1/2 carrot (halved)
- 1/2 tsp whole black peppercorns (or 1 teaspoon ground black pepper)
- 2 whole bay leaves (or about 1/4 teaspoon ground bay)
For the Shchi Soup
- 4 cups (1 lt) broth (homemade using the instructions above or store-bought beef, chicken or vegetable broth)
- 2 large potatoes (peeled and diced)
- 1/2 lb (225 g) beef, pork, or chicken (optional) (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 paste (or double the amount of tomato sauce/passata or ketchup)
- 2 cloves garlic (minced)
- 2 and 1/2 cups (180 g) thinly sliced cabbage
- 1-2 whole bay leaves (or about 1/4 teaspoon ground bay)
- Salt and pepper (to taste)
For Serving
- Sour cream (or Greek yogurt or cream cheese)
- Fresh parsley (optional)
- Rye bread (optional)
Instructions
For The Homemade Broth (skip if using storebought)
- Make the broth. Add the water, meat, onion, carrot, peppercorns, and bay leaves 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. Save any meat to add back into the soup in the next step.
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 or until the potatoes are cooked through. Meanwhile, sauté the veggies.
- Saute the veggies. Add the butter to a medium skillet over medium heat. Allow the butter to melt and sizzle, then add in the onions and sauté for 2-3 minutes. Add in the carrot, garlic, and tomato paste, season with salt and pepper to taste, and sauté 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 bay leaves 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 not to overcook Shchi or the veggies will be mushy. Turn off the heat, cover and allow to sit covered for 10 minutes before serving. Remember to remove the bay leaves.
- 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
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 4 days. Reheat until hot before serving.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 265kcalCarbohydrates: 49gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 1064mgPotassium: 1150mgFiber: 8gSugar: 10gVitamin A: 7264IUVitamin C: 61mgCalcium: 86mgIron: 2mg
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