Cabbage Soup (Shchi)
Cuisine: Russian
Cabbage Soup (Shchi) is classic Russian shchi: cabbage simmered with onion, carrot and butter (often with beef broth or meat) until sweet and comforting. Fresh cabbage needs longer than sauerkraut versions; brown the onion for depth and skim foam if using meat. Serve with sour cream and dark bread.
At a glance
Time: about 1.5 hours · 6 bowls · Difficulty: easy · ≈ 220 kcal per bowl
Cabbage Soup (Shchi) is classic Russian shchi: cabbage simmered with onion, carrot and butter (often with beef broth or meat) until sweet and comforting. Fresh cabbage needs longer than sauerkraut versions; brown the onion for depth and skim foam if using meat. Serve with sour cream and dark bread.
Tutorial
Ingredients
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Steps
- Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.
- Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
- Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
- Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
- emove and discard the bay leaf from the pot.
- Serve topped with fresh sour cream and fresh dill.
Rate this recipe
Time and temperature
Saute aromatics: 8–10 min · simmer: 45–75 min until cabbage soft
Nutrition
220 kcal · Protein 8 g · Fat 10 g · Carbs 24 g
1 bowl ~400 ml (estimate)
Substitutes
- Butter → oil or schmaltz
- Fresh cabbage → part sauerkraut (kislye shchi)
- Add beef bones for richer stock
- Sour cream garnish → yogurt
Storage
3–4 days refrigerated—flavor improves next day. Freeze without cream up to 2 months.
FAQ
- Is shchi always sour?
- Fresh-cabbage Russian shchi is mild-sweet; sauerkraut versions are tangy.
- Can it be vegetarian?
- Yes—use vegetable stock and butter or oil in Cabbage Soup (Shchi).
- Why is it bland?
- Under-salted or onion not browned. Finish with dill, pepper and a dollop of cream.
- Potato allowed?
- Many home pots add potato. Not mandatory for classic shchi but common.