Shchi Soup Recipe – Russian Sauerkraut Soup

Shchi soup is one of the most comforting and historically rich soups, beloved for its hearty flavors and traditional Russian roots. This dish is the epitome of warmth, featuring tender beef, tangy fermented cabbage, and hearty root vegetables. Whether served steaming hot on a winter evening or enjoyed as a nourishing meal year-round, Shchi soup is a staple in Russian cuisine that brings generations together at the table.

The History and Traditions of Russian Cabbage Soup

Shchi has been a fundamental part of Russian cuisine for centuries. It dates back to the 9th century, when cabbage first appeared in Russia. Over time, this humble yet flavorful soup became a household essential, enjoyed by both peasants and nobility alike.

The beauty of Shchi soup lies in its versatility. While fresh cabbage was used during the summer months, sauerkraut-based Shchi, known as kislye shchi (sour shchi), became popular in colder seasons due to its longer shelf life and deep, tangy flavor. The soup could be prepared with meat-based broth, a simple vegetable stock, or even as a foraged forest-style soup with mushrooms and wild herbs. Regardless of variation, it was often left to rest for several hours or even a day to allow the flavors to fully develop.

To this day, Shchi soup remains a symbol of home-style Russian cooking, served with a dollop of sour cream, fresh herbs, and a side of dark rye bread for a truly authentic experience. Try this recipe of Beef Kholodets for more amazing Slavic Food.

Key Ingredients in Traditional Shchi Soup

While Shchi soup can be made in different ways, the essential ingredients remain consistent, each playing a crucial role in achieving its signature flavor:

• Sauerkraut – The heart of this soup, offering a delicious tang and depth of flavor. Fermented cabbage provides natural acidity and a slightly crunchy texture.
• Beef (on the bone) – A rich, hearty broth starts with beef, ideally on the bone, for added depth and natural collagen. Chicken can be used as an alternative, or a vegetable-based version can be made for a lighter option.
• Onions – A classic base ingredient that enhances the overall savory flavor of the soup.
• Carrots – Adds a mild sweetness, balancing out the tanginess of the sauerkraut.
• Turnips – A traditional root vegetable often found in old Russian recipes, contributing a slightly peppery taste. Nowadays, turnip is changed for more common and usual potatoes.
• Tomato Paste – Is not an original ingredient, considering that tomatoes got to Russian Empire only in the end of 18th century, but now it is used almost always, as it adds a touch of acidity and color, complementing the sauerkraut. In “Green Schchi”, which are made with fresh cabbage, fresh tomatoes are used instead of the paste.
• Garlic – Offers a punch of flavor, deepening the soup’s aromatic complexity.
• Vegetable Oil – Used to sauté the vegetables and intensify their flavors.
• Salt and Pepper – Essential seasonings that enhance all the ingredients.

Why You’ll Love This Shchi Soup Recipe

Rich, hearty, and full of deep, satisfying flavors, this Shchi soup recipe is a must-try for lovers of traditional Russian cuisine. Whether you opt for a beef-based, chicken, or vegetarian version, this soup is guaranteed to warm your soul. Simple to make yet bursting with history and taste, Shchi soup is a timeless dish that deserves a place in your kitchen. Try it today and experience the heart of Russian cooking!

How to Serve Shchi Soup

The best way to enjoy Shchi soup is with a generous spoonful of sour cream stirred in just before eating. Freshly chopped dill, parsley, or green onions make excellent garnishes, adding a burst of freshness. Some traditionalists also enjoy a side of rye bread with minced garlic, which perfectly complements the soup’s tangy and savory profile.

For an authentic experience, let the soup rest overnight before serving—the flavors deepen, making it even more delicious the next day!

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Shchi Soup Recipe

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Shchi soup is a hearty Russian sauerkraut soup made with beef, vegetables, and tangy cabbage. Try this authentic Shchi recipe for a comforting, traditional meal.

Ingredients

For the Stock:

• 600g beef on the bone (short ribs or beef shank work well) or stewing beef
• 1 onions, peeled and cut in halves
• 1 carrots, roughly cut
• 2 liters of water

For the soup:

• 4 tbsp vegetable oil
• 1 onion, finely chopped
• 1 carrot, grated
• 2 medium potatoes, diced
• 2 cups sauerkraut, rinsed if too sour
• 3-4 tbsp tomato paste
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions

1. Prepare the Beef Stock:. In a large pot, add the beef, whole onion, and carrot, then cover with 2 liters of cold water.
2. Bring to a boil, then reduce heat and simmer for about 1.5–2 hours, skimming off any foam that rises to the surface.
3. Once done, remove the beef, discard the onion and carrot, and strain the broth. Shred the beef into bite-sized pieces and set aside.
4. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the finely chopped onion and grated carrot, and sauté until softened and lightly golden.
5. Meanwhile, peel and dice the potatoes into bite-sized pieces. Transfer the sautéed onion, carrot, and diced potatoes into the pot with the stock and beef. Let it simmer for 10 minutes.
6. In the same pan, add another tablespoon of vegetable oil and heat over medium heat. Add the sauerkraut and sauté for 5–7 minutes, stirring occasionally. Stir in tomato paste and cook for another 2 minutes, allowing the flavors to meld. Transfer the sautéed sauerkraut mixture into the pot with the broth and vegetables.
7. Season with salt and black pepper to taste.
8. Let the soup simmer for another 15–20 minutes, allowing the flavors to develop.
9. Just before turning off the heat, stir in 2 minced garlic cloves for an extra layer of flavor.
10. Let the soup sit for at least 15 minutes before serving to enhance the taste.

Ladle the Shchi soup into bowls and serve with a generous dollop of sour cream. Garnish with freshly chopped dill, parsley, or green onions. Pair with a slice of rye bread and minced garlic for a truly authentic Russian experience.

Notes

This soup tastes even better the next day as the flavors continue to deepen—so make a big batch and enjoy!