Shchi (Russian Cabbage Soup)
Local name: Щи
In short: Russian cabbage soup simmered with beef, potatoes and carrots, then rested so it turns mellow and sweet. Serve with sour cream and rye bread. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Resting
- 30 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 265 kcal
Shchi is the everyday cabbage soup of Russian homes, and it is cooked in countless versions. This one uses fresh cabbage, beef on the bone, potatoes and carrots, with a bay leaf and little else. The soup is better after it rests off the heat for half an hour, a habit that goes back to the days of the Russian stove. Serve it with sour cream, dill and rye bread.
Instructions
- Put the beef, bay leaf, peppercorns and 1 teaspoon of the salt in a pot with the cold water. Bring to a boil, skim off the foam, then simmer gently for 1 hour 15 minutes until the meat is very tender.
- Lift out the beef, cut the meat off the bone into pieces and return it to the pot. Keep the broth at a low simmer.
- Warm the oil in a pan and cook the onion and carrot over medium heat for 7 minutes until soft and golden. Stir in the tomato paste and cook for 1 minute.
- Add the potatoes to the broth and cook for 8 minutes. Add the cabbage and simmer for 10 minutes until tender but still with a little bite.
- Stir in the onion mixture and the remaining salt. Simmer for 5 minutes more, then add the garlic and half of the herbs.
- Take the pot off the heat, cover it and leave it for 30 minutes so the flavors blend.
- Taste and adjust the salt. Ladle into bowls, scatter over the remaining herbs and add a spoonful of sour cream.
Tips
- For sour shchi, replace half the fresh cabbage with 300 g (10 oz) rinsed sauerkraut, add it with the potatoes and simmer a little longer.
- Pork ribs, smoked ribs or chicken thighs can replace the beef. For a meatless pot, use mushroom broth and a handful of dried mushrooms.
Questions and answers
What makes shchi different from other cabbage soups?
Shchi is built on a meat broth with a fried onion and carrot base and a short rest before serving. The rest gives it a mellow, rounded taste that quick cabbage soups lack.
Can I freeze shchi?
Yes, for up to 3 months. The potatoes turn slightly soft after freezing, so add freshly cooked potato when you reheat if you want a firmer texture.
What do you serve with shchi?
Sour cream, fresh dill and rye bread are the usual partners. Pirozhki (small filled pies) on the side make it a bigger meal.
How long does it take to make Shchi (Russian Cabbage Soup)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Shchi (Russian Cabbage Soup)?
About 265 kcal per serving, with 17 g of protein, 24 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 24 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
