I love making this Shchi – Russian Cabbage Soup Recipe when the weather gets cold. It’s comforting to warm up with a hot bowl of home made soup, especially if it’s a soup that you grew up with.
Shchi soup has been eaten in Russia for about a 1000 years, every since cabbage was introduced to Russia. Shchi is a staple on every Russian table, usually served with sour cream and rye bread. There’s a saying in Russian,”Щи да каша — пища наша.” which means Shchi and kasha – are our food.
The main difference between Shchi and Borscht is the addition of beets. Shchi is like the soup base for borscht, growing up we just called all variations of Shchi as borscht (which wasn’t technically correct). As similar as these soups are, they do have different names based on their recipes.
Another variation of Shchi Soup is called Green Borscht, if you add sorrel or spinach. Shchi can also be made with sauerkraut, which would be called a Sour Shchi. We usually make it with beef stock, but it can be made with chicken stock, or even as a Vegetarian Shchi. So many ways to make Shchi – Russian Cabbage Soup.
I always make my soup stock the night before, which speeds up when I make the soup. When making the bone broth for Shchi, it’s best to use the meatiest beef bones you can find, so you can pick off the meat to use in your soup. You can buy soup stock, but it won’t taste the same. When you add the cabbage into the soup, it’s going to seem like a lot, but it’s ok, it cooks down significantly, trust me.
- 5 litres of beef stock
- ½ small cabbage chopped and shredded
- 3 medium potatoes cubed in small pieces
- 1 large onion chopped
- 1 carrot grated
- 3 medium tomatoes chopped (or 1 tablespoon of tomato paste)
- 1 small red pepper diced (capsicum)
- oil for frying
- 1 bay leaf
- salt and pepper to taste
- chopped bunch of parsley and dill for garnish
- Make the beef stock, simmered and strained, enough for 5 litres. Can be prepared the night before, or use store bought stock. Bring to a boil.
- Add the shredded cabbage, bay leaf and diced potatoes and cook for about 20 minutes, or until potatoes are cooked.
- While the soup is simmering, heat about 2 tablespoons of oil in a frying pan. Fry chopped onions and grated carrots until they are starting to lightly brown.
- Add the red pepper and fry for two minutes.
- Add the chopped tomatoes including juices and cook for 2 minutes.
- Add the fried onion/tomato mixture to the soup when the potatoes are cooked. Stir and simmer for about 10 minutes.
- Season the soup with Beef Vegeta or salt and pepper to taste.
- Add the parsley and dill and serve with sour cream and rye bread.