Soup

Shchi with Sauerkraut (Kvashenaya Kapusta)

Prep

20 minutes

Cook

2 hours 30 minutes

Servings

RussianIntermediateLunchGluten Free

About this dish

A hearty Russian cabbage soup that warms the soul on a cold winter's day. Made with tangy sauerkraut and a rich meat broth, this traditional shchi recipe is a staple of Russian cuisine.

The long, slow simmer melds the flavors into a deeply satisfying bowl, best enjoyed with a dollop of sour cream and a slice of rye bread.

Ingredients

UK and US measurements are both included for every recipe.

sauerkraut

vegetable

500 g

Imperial: 4 cups

beef chuck

protein

500 g

Imperial: 1.1 lbs

potatoes

vegetable

3 medium

carrots

vegetable

2 large

onion

vegetable

1 large

bay leaves

spice

black peppercorns

spice

1 tsp

salt

seasoning

to taste

water

liquid

2 L

Imperial: 8.5 cups

sour cream

dairy

for serving

fresh dill

herb

for garnish

rye bread

grain

for serving

Method

Prepare the broth

60 mins

Place the beef chuck in a large pot, cover with water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat to low, add the bay leaves and black peppercorns, and simmer gently for 1 hour.

Add the sauerkraut

30 mins

While the broth simmers, rinse the sauerkraut lightly under cold water if it's too tangy, then drain. Add the sauerkraut to the pot and continue simmering for 30 minutes.

Prepare the vegetables

10 mins

Peel and dice the potatoes into 1-inch cubes. Peel and grate the carrots. Finely chop the onion.

Sauté the aromatics

5 mins

In a separate skillet, heat a tablespoon of oil or butter over medium heat. Sauté the onion and carrots until softened, about 5 minutes.

Combine and finish cooking

30 mins

Remove the beef from the pot and let it cool slightly. Shred the meat into bite-sized pieces and return it to the pot. Add the sautéed vegetables and the diced potatoes. Simmer for another 30 minutes, or until the potatoes are tender. Season with salt to taste.

Serve

5 mins

Remove the bay leaves. Ladle the shchi into bowls, top with a spoonful of sour cream and a sprinkle of fresh dill. Serve with rye bread on the side.

Equipment

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Nutrition facts

420 kcal

Calories

25 g

Protein

28 g

Carbohydrates

12 g

Fat

6 g

Fiber

780 mg

Sodium

Tips

For a richer flavor, use beef on the bone, such as short ribs or shanks, and simmer the broth longer.
If you prefer a vegetarian version, omit the beef and use vegetable broth, the sauerkraut provides plenty of umami.
Shchi tastes even better the next day, so don't hesitate to make it ahead and reheat gently.

Serving suggestions

Serve hot with a generous dollop of sour cream, fresh dill, and dark rye bread. A side of pickles or a simple beet salad complements the soup beautifully.

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Recipe by

Mikhail Petrov

Specialises in Russian cuisine

Mikhail makes borscht that stains your soul purple. He grows his own beets.

Describe yourself in three words: Earthy, purple-fingered, hearty.