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Shchi (Russian Sauerkraut Soup)

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.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6
Calories: 441 kcal
Course: Soup
Cuisine: Russian

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

Instructions

1. Make a broth
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.
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Nutrition Information

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

% 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.