Soups
Russian fresh cabbage soup (shchi)
Shchi is the everyday cabbage soup of Russian kitchens: simpler than borscht, milder and a little lighter. It depends on three things: a good beef broth, cabbage cut the right way, and tomatoes for a gentle tang. It is at its best in late summer and autumn when cabbage is young and juicy. The beef mostly cooks itself, and the hands-on work takes about half an hour. If you can, let the finished soup rest under a lid so the cabbage soaks up the broth.
Method
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Cover the beef with 2.5 litres of cold water, bring to the boil and skim off the foam. Simmer gently, lid ajar, for 1.5 hours, adding the bay leaf for the last 10 minutes.
Take out the beef and cut it into pieces. Strain the broth back into the pot and discard the bay leaf.
Cut the cabbage into strips about 5 mm wide and 4 to 5 cm long. Dice the potatoes, finely chop the onion and coarsely grate the carrot.
Score the tomatoes with a cross, cover with boiling water for 1 minute, peel and finely dice the flesh.
Fry the onion in the oil for 3 minutes, add the carrot and cook for another 3 to 4 minutes until soft. Add the tomatoes and cook for 5 minutes until saucy.
If your cabbage is tough winter cabbage, add it to the simmering broth first and add the potatoes 10 minutes later. With young cabbage, add the potatoes first and the cabbage 10 minutes later.
Once the potatoes are tender, add the vegetable mixture and the beef. Season with salt and pepper and simmer gently for 5 minutes.
Stir in the crushed garlic and dill, turn off the heat and let the soup rest, covered, for 15 to 20 minutes. Serve with sour cream.
Tips for success
- Do not shred the cabbage too finely: in shchi you want recognisable strips, not mush.
- The order depends on the cabbage. Winter cabbage needs longer than potatoes, young cabbage less. Get it wrong and you end up with crunchy or collapsed cabbage.
- Season after the tomatoes go in, since they change the taste of the broth.
- For a deeper broth, simmer a whole onion and a piece of carrot with the beef and discard them later.
Serving and storage
Serve hot with sour cream, fresh dill and a slice of rye bread. Small meat or cabbage pies are the classic partner.
Keeps covered in the fridge for 3 to 4 days. Reheat by the portion, bringing it to a simmer. It freezes, but the cabbage softens further.
Variations
- Chicken shchi: a broth from chicken pieces takes 40 minutes and gives a lighter soup.
- Meat-free: cook in water with a handful of dried mushrooms and add extra vegetables.
- Sour shchi: use sauerkraut braised for 30 minutes instead of fresh cabbage.
Calories and macros
Per serving (about 659 g):
Per 100 g: 45 kcal, P 2.9, F 2.5, C 2.8. An estimate based on average ingredient values. Your daily calories ›
