Shchi (Russian cabbage soup)

Shchi is one of the oldest soups in Russian cooking and has been made from cabbage for centuries. The fresh cabbage version is light and bright, the sauerkraut version tangy and hearty. A Russian saying goes: “Shchi and porridge are our food.”

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Method

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1. Put the meat in 2.5 litres of cold water, bring to the boil, skim, then simmer gently for 1 hour with salt, bay leaves and peppercorns until tender. ⏱ Timer: 1 h
2. Meanwhile dice the onion, grate the carrot and soften both in oil for 5 minutes. Add the tomato paste and fry for 2 more minutes. ⏱ Timer: 5 min
3. Remove the meat, take it off the bone and cut into bite-sized pieces.
4. Add the shredded cabbage and diced potatoes to the broth and cook for 10 minutes. ⏱ Timer: 10 min
5. Add the fried vegetables and the meat and cook for another 10-15 minutes until the cabbage is soft. ⏱ Timer: 10 min
6. Season to taste, rest covered for 15 minutes and serve with sour cream, dill and rye bread. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The soup tastes even better the next day, so cook a big pot.
• Rinse sauerkraut lightly and cook it tender before adding the potatoes.
• Spoon the sour cream into the bowl rather than the pot so it does not curdle.
• Lean meat works, but a bit of bone gives the flavour.

Frequently asked questions

Can it be made without meat?

Yes. Lenten shchi is cooked with mushrooms and vegetable stock and is still filling.

How long does it keep?

3-4 days in the fridge, 2 months in the freezer.

Similar recipes

• Borscht (Russian beetroot-cabbage soup) · Russian
• Frankfurter soup with cabbage and potato · Hungarian
• Pot-au-feu (French boiled beef and broth) · French
• Sauerkraut (kvashenaya kapusta) · Russian
• Káposztás kocka (cabbage with square noodles and pepper) · Hungarian
• Square pasta with cabbage · Hungarian

More russian ideas

• Tatar lamb soup (shurpa)
• Cream of mushroom soup with rye croutons (gribnoy krem-sup)
• Solyanka (sour smoked meat soup)
• Okroshka (cold kefir soup)
• Rassolnik (pickle and barley soup)
• Tokmach (Tatar noodle soup with chicken)
• Tyurya (rye bread and onion kvass soup)

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