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.
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.
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.
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.
Ladle into bowls, add a dollop of sour cream, and more dill if you like. Serve hot.
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)
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.
6 servings