Shchi is probably one of the most traditional Russian soups. The main ingredient here is cabbage – unassuming, affordable and easy to handle. Shchi goes way back in Russian culinary traditions. In the olden days, in preparation for a long journey they’d freeze shchi to take it with. One could save on meals by just chipping a piece off and warming it up. Eduard Limonov, a famous Russian writer, poet and dissident, pointed out five main advantages of shchi: cheap, fast to cook, can be eaten hot or cold, lasts long and is a great summer soup. We agree with everything except the last point – shchi is awesome all year round!
Variations of shchi are endless. Today, we cook this soup in one of its simpler forms – by boiling fresh vegetables in a rich, aromatic beef broth.
Basic Ingredients for Shchi:
Broth. Shchi is a very democratic dish. It works even if you use just water as the base – the flavour of fresh vegetables still makes it shine. That would be a good option for hot summer days. However, if you want something more substantial, a rich meat broth is the answer. As for the type of meat, it can be anything – from simple soup beef or chicken bones to smoked pork ribs.
Cabbage. There are versions with fresh cabbage, marinated cabbage, sour cabbage… all kinds of cabbage! In this recipe, we go for fresh. Some say this version lacks complexity. While there is an element of truth in it, it is a solid, tasty daily soup that doesn’t take a lot of effort to make. Especially if it is enriched with the deep, satisfying flavours of the broth!
Root Vegetables and Nightshades. Traditionally, you would add potatoes, tomatoes and sometimes bell peppers. Shchi also features zazharka, or podzharka – chopped onions and carrots sauteed in a mix of oil and butter. It is a very traditional Russian way of adding more depth to soups with the help of fats from the oils. However, the simple vegetable shchi is very forgiving and you can easily get away with boiling fresh carrots. If you go that route, skip the onion: boiled fresh onion imparts a very peculiar taste that should not be in this dish.
Herbs. Fresh herbs are a must. Parsley, coriander and dill are the usual suspects.
Sour Cream. Another very traditional Russian garnish, sour cream helps other flavours to open up and creates a more creamy texture.
Bread. No Russian soup goes without fresh bread on the side! Like, ever!
Preparation Tips for Shchi:
- I strongly recommend to invest a little time into making the broth! You only need about 20 minutes hands-on, after that it will cook itself. Robust and savory, meat broth is the perfect backdrop for fresh vegetables.
- Ideally, pick a piece of meat on a bone, like shanks or ribs. You can also use some soup beef in addition if you want more actual meat in the soup.
- Cover the meat with cold water and slowly bring to boil. As the froth starts to form, remove it with a blotted spoon. Repeat until no more froth is produced. Cover and simmer over the lowest heat for 2-3 hours.
- You can enhance the flavours of your broth by adding black peppercorns, bay leaf, roots of fresh herbs or celery.
- Once the meat is very tender and the broth rich and aromatic, let it cool and strain to make it perfectly clear. Remove the meat and cut into bite size pieces.
- You can prepare the broth in advance and refrigerate or freeze.
- When ready to use, bring the broth to boil. You will then need to add shredded and chopped vegetables in the order they are cooked. Typically, cabbage goes in first, followed by potatoes, then bell peppers, then tomatoes. If you are using very young cabbage, pop it in after the potatoes have cooked for 3-5 minutes. Just remember – it traditional shchi, cabbage is not crunchy, it is soft. Zazharka with cooked onions and carrots goes in last, just before you turn the heat off.
- It is best to leave shchi at room temperature for at least two hours before serving, or even better overnight. That allows the flavours to blend in wonderfully!
Serve garnished with fresh chopped herbs, thick sour cream and fresh bread on the side.
Looking for more traditional soups recipes? Make sure to check my King Polene Soup, hearty and colourful Borscht or rich and flavourful Solyanka!
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Shchi – Russian Cabbage Soup Recipe
Equipment
- 1 Soup pot
- 1 medium pan
- cutting boards
Ingredients
- 1.5 l homemade beef broth see notes
- 250 g shredded white cabbage
- 2 medium potatoes cut into cubes
- 1/2 red bell pepper thinly sliced
- 1 tomato cut into cubes
- 1 garlic clove minced
- 1 carrot grated on the large side of the grater
- 1 small onion thinly sliced
- 2 tbsp olive oil
- 1 tsp butter
- Salt & pepper
- Fresh mixed herbs dill, parsley, coriander
- Sour cream & bread to serve
Instructions
- Heat oil and butter in a frying pan.
- Add onions and fry for a few minutes until translucent.
- Add grated carrot and continue frying for another 3-5 minutes, until the carrots have softened.
- Season with salt and pepper and stir in minced garlic. Set aside.
- In the meantime, bring the broth to a boil in a soup pot. Lower the heat and leave simmering.
- Add shredded cabbage and cook for 2-3 minutes (see notes).
- Add the potato cubes and bell peppers and cook for further 5 minutes.
- Add tomatoes and keep simmering for another 3-5 minutes or until the potatoes are done.
- Stir in the onions and carrots mixture, taste and adjust for salt.
- Let shchi stand at room temperature for two hours before serving for the flavours to blend in.
- Serve garnished with chopped fresh herbs, sour cream and plenty of bread on the side.
Notes
- To prepare homemade broth, use a 0.5 piece of soup beef and another small cut with a bone, such as a shank or a couple of ribs. Pour over plenty of cold water and start heating up over medium heat. Remove the froth as it starts to form, until no more is produced and the broth is clear. If it is not quite clear, worry not – just strain it afterwards through a fine mesh. Cover and simmer over lowest heat for 2.5-3 hours. You may choose to pop in aromatics such as black peppercorns, bay leaf, celery, herb roots, carrots etc.
- If you are using very young cabbage, add the potatoes first. Let them cook for a few minutes then follow with cabbage and bell peppers.
