Shchi (Russian cabbage soup)
Shchi, a close sibling to the famous Borscht, is a traditional Russian cabbage soup—heartwarming, hearty, sour, and absolutely delightful.
This recipe features nutritious beef broth, sauerkraut, carrots, tomatoes, bell peppers, and optionally, potatoes.
Whether you opt for fresh cabbage in summer or sauerkraut in winter, with or without meat for a vegetarian twist, explore the versatile world of Shchi with my detailed step-by-step guide.
The recipe requires:
12 Ingredients
Active cooking time: 25 minutes
Total cooking time: 3 hours 25 minutes
Table of Contents
Why you will love this Shchi recipe
- Hearty, nourishing, and satisfying
- Comfort food, ideal for cold days
- Vegetable boost intake
- Versatile and adaptable
- Low in calories and carbs
- Keto-friendly, vegetarian soup option
- Dairy-free and gluten-free
Shchi Recipe
Ingredients
Yield: 5-6 servings
Ingredients for 2.5-3 L pot include:
- 500 g (1 Ibs) beef (ideally with bone) OR pork ribs + pork shoulder OR chicken legs
- 1 bay leaf
- 1 tsp. peppercorns
- 1 tbsp. ghee or other cooking oil
- 2-3 potatoes (omit for keto), diced
- 1 large onion, diced
- 2-3 garlic cloves, minced
- 230 g (1 cup) sieved tomatoes without added sugars
- 300-400 g (10.5-14 oz.) sauerkraut or fresh cabbage
- 2 carrots, grated or finely chopped
- 2 red bell peppers, diced (optional)
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- Sweetener to taste (optional, helps to balance the sourness of the soup)
- Salt and pepper to taste
- Water or broth as needed
Feel free to adjust based on your preferences! See my notes about the ingredients in the post below.
Optional add-ins:
- Handful of dried porcini mushrooms
For garnish:
- A dollop of sour cream
- Parsley/dill/ green onion chopped. Add stems in the Shchi closer to the end and use leaves for garnish.
- Slices of salo (slanina) or other smoked meats
Equipment
Gather these tools to make Shchi:
- Large cutting board and a knife
- Pot (2.5-3 L)
- Spatula
- Frying pan
- Ladle
How to make Shchi?
Step 1: Make a broth
Start by preparing the broth. Place the meat in a large pot and add peppercorns and a bay leaf. Fill with cold water, cover with a lid, and simmer on low heat for 1.5 hours or until the meat is tender and falls apart. When the time is up, remove the meat from the broth, slice it, discard any bones, and set it aside.
Step 2: Sauté the vegetables
Meanwhile, prepare the vegetables. Dice the onions, grate or finely slice the carrots, and mince the garlic.
Melt the ghee over medium-high heat in a pot. Once hot, add the diced onion and minced garlic, sauté for a few minutes. Add the grated carrots and continue to sauté for 3-5 minutes, then add the sieved tomatoes. Sauté for an additional 10 minutes, stirring and allowing the liquids to evaporate, turning the vegetables into a thick paste.
Step 3: Add vegetables to the pot
When there is no meat in the pot, bring it to a boil and add the chopped sauerkraut. Simmer on low heat for 20 minutes. After 20 minutes, add the diced potatoes to the pot and cook for 10 minutes.
Add the sautéed vegetables and diced red pepper to the pot. Cover with a lid and simmer for 20 minutes on low heat.
Step 3: Simmer
Stir in the meat and chopped parsley/dill stems, add seasonings, salt, pepper, and sweetener to taste. Adjust the consistency of the soup to your liking by adding more water. Cover with a lid and simmer for 10 minutes.
Finally, turn off the heat and let the Shchi rest for 20-30 minutes. Garnish with a dollop of sour cream and chopped dill or parsley.
Shchi variations and notes.
- Shchi with Fresh Cabbage: When using fresh cabbage, add it after adding potatoes, as it cooks significantly faster than sauerkraut (about 20 minutes).
- Vegetarian/Vegan Shchi: For a vegetarian/vegan variation, make a mushroom broth by placing dry porcini mushrooms in a pot and filling it with water. Simmer for 20 minutes on low heat. Additionally, you can add some kidney beans (canned).
- Keto, Low-Carb Shchi: To keep the Shchi low-carb, omit potatoes and add more low-carb vegetables like sauerkraut, tomatoes, carrots, bell peppers, along with porcini mushrooms and extra meat. Adjust the soup’s liquid content to make it thicker.
- Meat: Traditionally, Shchi is cooked with beef broth, but feel free to use any meat available. Bone-in meat imparts a richer broth. If using beef and pork, note that it requires more time to tenderize properly. Alternatively, chicken legs or thighs can expedite the broth preparation, taking about 40 minutes.
FAQ
How do I store leftover Shchi?
Store leftover Shchi in airtight containers or in a pot with a lid in the refrigerator for up to 4 days. The taste will only get better with time.
To freeze: allow it to cool completely before transferring to freezer-safe containers for up to 3 months.
How is Shchi traditionally served?
Shchi is often served with a dollop of sour cream and chopped dill or parsley. It pairs well with rye/ Borodinsky bread, slices of salo (slanina)*, fresh garlic cloves or green onion, and sometimes, horseradish sauce/mustard.
*You can substitute salo with smoked meat or bacon.
What's the difference between Shchi and Borscht?
Shchi and Borscht are very similar, but Shchi is primarily a cabbage soup, whereas Borscht also includes beets.
Nutritional value
Nutritional value per serving:
Total carbohydrate 29.3 g
Dietary fiber 6.4 g
Total sugars 6 g
Net carbs 23.3 g
Total fat 8.2 g
Saturated fat 3.8 g
Cholesterol 23 mg
Potassium 644 mg
Nutritional value for KETO SHCHI
per serving without potatoes and increased sauerkraut (300 g->400 g) and meat content (500g->600g):
Total carbohydrate 17.5 g
Dietary fiber 4.9 g
Total sugars 5.4 g
Net carbs 12.6 g
Total fat 9.2 g
Saturated fat 4.3 g
Cholesterol 26 mg
Potassium 319 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More comfort food recipes:
Shchi (Russian cabbage soup)
Shchi, a traditional Russian cabbage soup, offers heartwarming flavors with variations to suit every palate.
Ingredients
- 500 g (1 Ibs) beef (ideally with bone) OR pork ribs OR chicken legs
- 1 bay leaf
- 1 tsp. peppercorns (1 teaspoon)
- 1 tbsp. ghee or other cooking oil
- 2-3 potatoes (omit for keto), diced
- 1 large onion, diced
- 2-3 garlic cloves, minced
- 230 g (1 cup) sieved tomatoes without added sugars
- 400 g (14 oz.) Sauerkraut or fresh cabbage
- 2 carrots, grated or finely chopped
- 2 red bell peppers, diced (optional)
- 1 tsp. Italian seasoning
- 1 tsp. Paprika
- Salt and pepper to taste
- Sweetener to taste (optional, helps to balance the sourness of the soup)
- Water or broth as needed
Optional add-ins:
- Handful of dried porcini mushrooms, soaked in boiling water
For garnish:
- A dollop of sour cream Parsley/dill/ green onion, chopped. Add stems in the Shchi closer to the end and use leaves for garnish. Slices of salo (slanina) or other smoked meats
Instructions
- Start by preparing the broth. Place the meat in a large pot and add peppercorns and a bay leaf. Fill with cold water, cover with a lid, and simmer on low heat for 1.5 hours. When the time is up, remove the meat from the broth, slice it, discard any bones, and set it aside.
- Meanwhile, prepare the vegetables. Dice the onions, grate or finely slice the carrots, and mince the garlic.
- Melt the ghee over medium-high heat in a pot. Once hot, add the diced onion and minced garlic, sauté for a few minutes. Add the grated carrots and continue to sauté for 3-5 minutes, then add the sieved tomatoes. Sauté for an additional 10 minutes, stirring and allowing the liquids to evaporate, turning the vegetables into a thick paste.
- When there is no meat in the pot, bring it to a boil and add the chopped sauerkraut. Simmer on low heat for 20 minutes. After 20 minutes, add the diced potatoes to the pot and cook for 10 minutes. Add the sautéed vegetables and diced red pepper to the pot. Cover with a lid and simmer for 20 minutes on low heat.
- Stir in the meat and chopped parsley stems, add seasonings, salt, pepper, and sweetener to taste. Adjust the consistency of the soup to your liking by adding more water. Cover with a lid and simmer for 10 minutes.
- Finally, turn off the heat and let the Shchi rest for 20-30 minutes.
- Garnish with a dollop of sour cream and chopped dill or parsley.
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