Russian
Shchi
A homely Russian cabbage soup made with beef broth, sauerkraut, roots, and a spoon of sour cream. The sauerkraut is gently stewed before joining the broth, giving the soup its deep, mellow sourness.
Watch it madeLife of Boris · 4:21
Ingredients
- Beef chuck or brisket on the bone300g
- Cold water900ml
- Sauerkraut220g
- Potato, peeled and diced1 small, about 120g
- Yellow onion, finely chopped1 small
- Carrot, grated or cut into thin strips1 small
- Parsley root or parsnip, finely chopped30g
- Sunflower oil or butter1 tbsp
- Tomato paste1 tsp
- Bay leaf1
- Black peppercorns5
- Garlic, minced1 clove
- Fresh dill, chopped1 tbsp
- Sour cream2 tbsp
- Saltto taste
Method
- Put the beef in a pot with the cold water, bring slowly to a bare simmer, and skim off the foam carefully.
- Add the bay leaf and peppercorns, then simmer gently for 1 hour 30 minutes, keeping the broth clear and not boiling hard.
- Remove the beef, strain the broth, discard the aromatics, and return the broth to the pot.
- When the beef is cool enough to handle, cut the meat into bite-size pieces and set it aside.
- If the sauerkraut is very sharp, rinse it lightly and squeeze it dry; otherwise use it as it is.
- Heat the oil or butter in a small pan, add the sauerkraut, and stew it over low heat for 20 minutes, adding a spoonful of broth if it begins to stick.
- In a separate pan, sauté the onion, carrot, and parsley root until softened and lightly golden, then stir in the tomato paste and cook for 1 minute.
- Add the diced potato to the simmering broth and cook for 10 minutes, until just tender.
- Add the stewed sauerkraut, sautéed vegetables, and beef to the pot, then simmer gently for 20 minutes.
- Season with salt, stir in the garlic, and let the shchi rest off the heat for 10 minutes before serving.
- Serve hot with dill and a spoonful of sour cream in each bowl.
Common questions
Can I substitute the beef chuck or brisket with another cut?
Yes. Use any bone-in beef cut that benefits from long simmering, such as short ribs or shank. Avoid lean quick-cooking cuts; they turn dry and won’t give the broth the same depth.
How do I keep the broth clear while making shchi?
Start with cold water, bring it up slowly, and keep the broth at a bare simmer, not a boil. Skim foam early and often, and strain the broth before returning it to the pot.
What are the most common mistakes when cooking the sauerkraut?
Don’t skip stewing the sauerkraut first. If it tastes very sharp, rinse and squeeze it lightly. Cook it gently so it softens without burning; otherwise the soup can taste harsh or overly acidic.
How long does shchi keep, and can I freeze it?
Shchi keeps well refrigerated for 3 to 4 days, and the flavor often improves overnight. Freeze it for up to 2 to 3 months. Add sour cream after reheating, not before freezing.
What is the best way to serve shchi?
Serve it hot with a generous spoonful of sour cream and plenty of chopped dill. Rye bread is the classic side. If the soup thickens on standing, loosen it with a splash of broth or water.