Shchi (Cabbage Soup)

Name: Shchi (Cabbage Soup)
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 900g Beef on the Bone, short ribs or shank; 2 l Water, cold; 2 Bay Leaves; 8 Black Peppercorns, whole; 2 tsp Salt, to taste; 1/2 head of Green Cabbage, finely shredded; 4 medium Potatoes, peeled and cut into bite-size pieces; 1 large Onions, finely chopped; 1 large Carrots, grated; 1 tbsp Vegetable Oil, or Unsalted Butter; 2 tbsp Dill, fresh, chopped; 1 tbsp Parsley, fresh, chopped; 1 cloves of Garlic, finely minced, optional; 6 tbsp Sour Cream, for serving; Some Rye Bread, for serving, optional

Shchi is a classic Russian cabbage soup featuring a deep, slow-simmered beef broth, tender shredded cabbage and potatoes, and a bright finish of fresh herbs and sour cream. Rustic and warming, it’s perfect for chilly days and is traditionally served with hearty rye bread for dipping.

Shchi is a classic Russian cabbage soup featuring a deep, slow-simmered beef broth, tender shredded cabbage and potatoes, and a br... Show more

Traditional Russian Recipe

Health Grade

A · Excellent

Time

2 hrs30 min

Price

1,22 €

Calories

357 kcal

low calorie

healthy

one pot

gluten free

Method

Prep the vegetables

Peel the Potatoes and cut them into bite-size pieces. Finely chop the Onion, grate the Carrots, and finely shred the Green Cabbage. Rinse, dry, and chop the Dill and Parsley, and mince the Garlic if you’re using it.

Simmer the broth

Put the Beef on the Bone in a large pot with the Water, Bay Leaf, Black Peppercorns, and Salt. Bring it up slowly to a boil, skimming off any foam that rises, then lower the heat so the liquid barely trembles and simmer for 90 minutes, until the beef is tender and the broth tastes rich. Lift out the beef and set it aside to cool.

Sauté the aromatics

While the broth simmers, heat the Vegetable Oil in a skillet over medium heat. Add the onion and carrots and cook, stirring often, for 6 minutes, until the onion is soft and translucent and the carrots look sweeter and a little glossy.

Finish the soup

Spoon the potatoes into the broth and simmer for 10 minutes to give them a head start. Stir in the cabbage and the sautéed onion-carrot mixture, then simmer for 15 minutes more, until the vegetables are tender but still hold their shape. Pull the beef off the bones, return the meat to the pot, stir in the garlic, dill, and parsley, and let everything warm through for 2 minutes. Taste and add a little more salt if needed.