Shchi

Shchi (Russian Cabbage Soup with Beef)

Russia's ancient cabbage soup, simmered from fresh or sauerkraut cabbage with beef and root vegetables, finished with the traditional dollop of smetana (sour cream) and a slice of rye bread.

Prep

20 min

Cook

110 min

Total

130 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •700 g (1½ lb) beef shank or chuck, bone-in, bone adds body; brisket works too
• •2500 ml (10 cups) cold water
• •600 g (1¼ lb) fresh green cabbage, or 500 g sauerkraut for the classic sour shchi
• •1 large potato, about 200 g, peeled and cubed
• •1 large carrot, about 120 g
• •1 medium onion, about 130 g
• •1 medium tomato, or 2 tbsp tomato paste; fresh is more traditional
• •2 tbsp butter or rendered fat
• •2 bay leaves bay leaf
• •5 peppercorns black peppercorns
• •10 g (¼ oz) fresh dill, plus more for serving
• •10 g (¼ oz) flat-leaf parsley
• •15 ml (1 tbsp) apple cider vinegar or sauerkraut brine, add only if using fresh cabbage, for the signature tang
• •200 g (¾ cup) smetana (Russian sour cream), full-fat; for serving
• •fine sea salt, to taste

Steps

1. 1 Rinse the beef under cold water and place in a large pot. Cover with the 2.5 L of cold water, bring slowly to a boil over medium heat, and skim off the gray foam that rises during the first 5 minutes.
2. 2 Add the bay leaves and peppercorns, partially cover, reduce heat to low, and simmer gently for 75–90 minutes until the beef is fork-tender (internal temperature about 95°C / 205°F and shreds easily). Lift the meat out, strain the broth through a fine sieve, and return the broth to the pot.
3. 3 While the broth simmers, prepare the vegetables: finely shred the cabbage (about 3 mm / ⅛-inch strips), peel and cube the potato, dice the carrot and onion, and dice the tomato (peel it first by blanching 30 seconds in boiling water).
4. 4 Melt the butter in a skillet over medium heat. Add the onion and carrot and sauté 6–8 minutes until softened and lightly golden. Stir in the diced tomato and cook 3 more minutes; this builds the sweet-savory base called 'zazharka'.
5. 5 Bring the broth back to a gentle boil. Add the shredded cabbage and potato, simmer uncovered for 12 minutes, then add the zazharka and continue to simmer 8–10 minutes more until the cabbage is tender but not mushy.
6. 6 If using fresh cabbage, stir in the vinegar or a splash of sauerkraut brine now to brighten the flavor. Season with salt to taste (start with 1 tsp and adjust).
7. 7 Shred the cooked beef into bite-sized pieces and return it to the pot along with the chopped dill and parsley. Simmer 2 more minutes, then remove from heat and let the shchi rest, covered, for at least 10 minutes — like most Russian soups, it deepens in flavor on standing.
8. 8 Ladle into warmed bowls and serve with a generous dollop of smetana swirled in, extra dill, and thick slices of Russian rye bread (or dark sourdough) on the side.