Shchi (Russian Sauerkraut Soup)
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4.8
60 reviews
Excellent
Shchi (Russian Sauerkraut Soup)
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This Shchi (Russian Cabbage Soup) is a hearty, filling soup thanks to tender chunks of beef and a combo of sauerkraut and fresh cabbage. It’s a cozy recipe for fall and winter that you’ll want to make over and over again.
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Ingredients
For beef broth
- 1 lb beef chuck washed and dried
- 8 c water
- 1 large onion quartered
- 1 large carrot halved
- 1 stalk celery halved
- 1 teaspoon black peppercorns
For Shchi
- 2 large potatoes diced
- 1 medium carrot grated
- ⅓ c celery root cut into small cubes
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 2 ½ c (10 oz) Sauerkraut
- 2 c cabbage shredded
- 3-4 tablespoon tomato sauce
- 2 bay leaves
- 2 cloves garlic
- ½ tablespoon salt or to taste (don't add all salt at once)
- ½ teaspoon pepper
- sour cream for serving
- parsley for serving
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Instructions
1. Make a broth
- In a large stock pot add 8 cups of water along with 1 lb of Beef chuck. Bring the water to a boil. With a slotted spoon remove a foam on the surface, add 1 teaspoon of black pepper corns, 1 onion, 1 carrot and 1 celery stalk. Cook on a medium-low heat for 1 ½ - 2 hours.Discard the vegetables and transfer the meat to a plate. Sift the broth through a fine mash sieve and put it back on a stove.
2. Cook potatoes and carrot
- Add diced potatoes to a pot with a broth and cook for 10 minutes. Add carrot and celery root and cook for another 10 minutes.
3. Sauté cabbage
- At the same time, heat 2 tablespoon of olive oil in a large skillet and on a medium heat. Add onion and sauté for 5 minutes. Add sauerkraut, fresh cabbage, 3-4 tablespoon of tomato sauce, cover with a lid and sauté on a medium low heat stirring occasionally for 20 minutes.
4. Add vegetables to a soup
- Add sautéed vegetables to a pot with potatoes and carrot, along with cubed meat, bay leaf, salt, pepper to taste and continue cooking on a medium heat for 5 minutes.Turn off the heat, add garlic pushed through a garlic press and let the soup rest for at least 20-30 minutes.
5. Serve
- Serve with a dollop of sour cream and a sprinkling of parsley.
Notes
- Cut of Meat: For a rich and flavorful broth, we recommend using beef chuck for this shchi recipe. It's a cut that becomes beautifully tender when simmered for a long time.
- Salt: Sauerkraut is already salty enough, so always taste the soup before adding salt.
- Acidity: You can regulate the acidity of the soup. If you feel like you it needs more acid, just add 2-3 tablespoons of sauerkraut juice.
- Broth: While you can use store-bought broth, we highly recommend making your own beef broth for this shchi recipe. The homemade broth adds a depth of flavor that you just can't get from the store-bought version.
- Storage: Shchi can be kept in the refrigerator for up to 5 days. It actually tastes better the next day as the flavors have had time to meld together. You can also freeze it for up to 3 months. Just make sure to store it in an airtight container.
Nutrition Information
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Calories
441kcal
(22%)
Carbohydrates
32.1g
(11%)
Protein
24.1g
(48%)
Fat
24.4g
(38%)
Saturated Fat
8.5g
(43%)
Cholesterol
79mg
(26%)
Sodium
1102mg
(46%)
Potassium
1032mg
(29%)
Fiber
7.3g
(29%)
Sugar
7g
(14%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 32.1g | 11% |
| Protein | 24.1g | 48% |
| Fat | 24.4g | 38% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 79mg | 26% |
| Sodium | 1102mg | 46% |
| Potassium | 1032mg | 22% |
| Fiber | 7.3g | 29% |
| Sugar | 7g | 14% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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