Shchi (Cabbage Soup)

Russian Shchi is a hearty cabbage soup bursting with flavors from tender meat, fresh cabbage, and aromatic herbs. A comforting classic perfect for any season!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, prepare the beef broth. Place the beef brisket in a large pot, cover with 1.5 litres of cold water, and bring to a gentle boil over medium heat. Skim off any foam that rises to the surface. Add the bay leaf, black peppercorns, and a pinch of salt. Simmer gently for 1–1.5 hours until the beef is tender, periodically skimming impurities for a clear broth.

Step 2

While the broth is cooking, heat vegetable oil in a skillet over medium heat. Sauté the chopped onion until golden and fragrant, about 5 minutes. Add the grated carrot and cook for another 3–4 minutes, stirring occasionally. Incorporate the chopped tomatoes or tomato paste, and cook for an additional 5 minutes to create a rich base for the soup.

Step 3

Once the beef is tender, remove it from the pot and set it aside to cool slightly. Strain the broth if necessary to remove impurities, then return it to the pot. Dice the cooked beef into bite sized pieces and set aside.

Step 4

Add the shredded cabbage to the broth and simmer for 10 minutes. This softens the cabbage and allows it to infuse the broth with its earthy flavour. For a more traditional tang, you can use a mix of fresh and fermented cabbage.

Step 5

Add the diced potatoes to the pot and continue simmering for 10–15 minutes, or until the potatoes are tender. Stir occasionally to ensure even cooking and prevent sticking.

Step 6

Stir in the sautéed onion, carrot, and tomato mixture. Mix well to combine the flavours. Return the diced beef to the pot, along with minced garlic. Simmer the soup for an additional 10 minutes to allow the flavours to meld.

Step 7

Taste the soup and adjust the seasoning with salt if needed. For a deeper flavour, let the soup sit off the heat for 20–30 minutes before serving, allowing the ingredients to fully develop their taste.

Step 8

Serve the Shchi hot, garnished with fresh dill or parsley. Add a generous dollop of sour cream to each bowl for a creamy, tangy touch. Pair with a slice of rye bread for a traditional accompaniment. For a rustic presentation, serve in clay bowls and enjoy with hot tea.

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