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Shchi - Russian Cabbage Soup

Shchi - Russian Cabbage Soup Recipe

A staple of Russian cuisine, in its basic version shchi features fresh cabbage, potatoes, tomatoes, bell peppers, carrots and onions boiled in a robust meat broth.
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Prep Time 30 minutes
Cook Time 3 hours
Servings 6

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.