This authentic Russian Shchi recipe is a warming cabbage soup made with beef, aromatic vegetables, and herbs. Rich in Slavic tradition, Shchi can be prepared with fresh or fermented cabbage and is perfect for meal prep, cold weather, or anyone craving old-world comfort.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Broth
1 lb beef short ribs or chuck (bone-in preferred)
8 cups water
1 bay leaf
5 black peppercorns
Salt to taste
For the Soup
2 tbsp sunflower oil or butter
1 medium onion, finely chopped
1 carrot, grated or finely chopped
½ small celery root or 1 celery stalk, diced (optional)
2 cloves garlic, minced
1 tbsp tomato paste
3 cups shredded fresh green cabbage (or 2.5 cups sauerkraut for Sour Shchi)
1 potato, peeled and diced
1 tomato, chopped (or 1/2 cup canned diced tomatoes)
Fresh dill, for garnish
Sour cream, for serving
Make the Broth
1
Place beef, water, bay leaf, peppercorns, and a pinch of salt in a large pot.
Bring to a boil, then reduce to a gentle simmer . Skim foam as needed.
Simmer covered for 1.5 hours , until the beef is tender. Remove beef, shred it, and return it to the pot.
Build the Flavor Base
2
In a skillet, heat sunflower oil or butter over medium heat.
Sauté onion and carrot until soft, 5–7 minutes. Add garlic and tomato paste and cook another minute.
Stir in chopped tomato. Cook down for 3–4 minutes, then add to the pot with the broth.
Finish the Soup
3
Add cabbage, potatoes, and optional celery root to the pot.
Simmer everything together for 30–40 minutes , or until vegetables are tender.
Season with salt to taste and garnish with chopped dill.
To Serve
4 Ladle into bowls, add a dollop of sour cream , and more dill if you like. Serve hot.
Pairing Suggestions
5
Black rye bread or Borodinsky bread with salted butter
Pickled vegetables or a side of sauerkraut
Boiled eggs or smoked fish on the side for a fuller Russian table
A shot of chilled vodka or a glass of kvass (fermented bread drink)
Tips & Notes
6
Sour vs. Fresh: Use sauerkraut for tangier "Sour Shchi" — rinse it first if too salty.
Make ahead: Like many cabbage-based dishes, Shchi tastes even better the next day .
Vegan version: Skip the meat and use mushroom broth or water + dried mushrooms for depth.
Add barley or beans if you want a more filling version.
Freeze-friendly: Shchi freezes well — just leave out the potatoes or add fresh ones when reheating.
Ingredients For the Broth
1 lb beef short ribs or chuck (bone-in preferred)
8 cups water
1 bay leaf
5 black peppercorns
Salt to taste
For the Soup
2 tbsp sunflower oil or butter
1 medium onion, finely chopped
1 carrot, grated or finely chopped
½ small celery root or 1 celery stalk, diced (optional)
2 cloves garlic, minced
1 tbsp tomato paste
3 cups shredded fresh green cabbage (or 2.5 cups sauerkraut for Sour Shchi)
1 potato, peeled and diced
1 tomato, chopped (or 1/2 cup canned diced tomatoes)
Fresh dill, for garnish
Sour cream, for serving
Directions Make the Broth
1
Place beef, water, bay leaf, peppercorns, and a pinch of salt in a large pot.
Bring to a boil, then reduce to a gentle simmer . Skim foam as needed.
Simmer covered for 1.5 hours , until the beef is tender. Remove beef, shred it, and return it to the pot.
Build the Flavor Base
2
In a skillet, heat sunflower oil or butter over medium heat.
Sauté onion and carrot until soft, 5–7 minutes. Add garlic and tomato paste and cook another minute.
Stir in chopped tomato. Cook down for 3–4 minutes, then add to the pot with the broth.
Finish the Soup
3
Add cabbage, potatoes, and optional celery root to the pot.
Simmer everything together for 30–40 minutes , or until vegetables are tender.
Season with salt to taste and garnish with chopped dill.
To Serve
4 Ladle into bowls, add a dollop of sour cream , and more dill if you like. Serve hot.
Pairing Suggestions
5
Black rye bread or Borodinsky bread with salted butter
Pickled vegetables or a side of sauerkraut
Boiled eggs or smoked fish on the side for a fuller Russian table
A shot of chilled vodka or a glass of kvass (fermented bread drink)
Tips & Notes
6
Sour vs. Fresh: Use sauerkraut for tangier "Sour Shchi" — rinse it first if too salty.
Make ahead: Like many cabbage-based dishes, Shchi tastes even better the next day .
Vegan version: Skip the meat and use mushroom broth or water + dried mushrooms for depth.
Add barley or beans if you want a more filling version.
Freeze-friendly: Shchi freezes well — just leave out the potatoes or add fresh ones when reheating.
Shchi (Traditional Russian Cabbage Soup)
