Shchi (щи) is a traditional Russian cabbage soup, usually made with fresh cabbage or sauerkraut, vegetables, and broth. This meat-free version uses potatoes, carrots, tomatoes, and fresh dill for a warming, savory soup that is easy to adapt; serve it hot with sour cream and rye bread if you like.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 2 tablespoons (30 g) tomato paste
- 6 cups (1.4 L) vegetable broth, preferably lower-sodium
- 1 pound (450 g) Yukon Gold or other waxy potatoes, cut into ¾-inch (2 cm) pieces
- 1 pound (450 g) green cabbage, cored and thinly sliced, about 6 packed cups
- 1 can diced tomatoes, 14.5 ounces (411 g), including the juice
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, divided, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (15 ml) apple cider vinegar
- 2 tablespoons (6 g) chopped fresh dill, plus extra for serving
- ½ cup (120 g) sour cream, for serving (optional)
- 4 slices (about 200 g) rye bread, for serving (optional)
Instructions
- Prepare the vegetables. Dice the onion and carrots, chop the garlic, peel and cut the potatoes, and slice the cabbage into thin ribbons. Keep the pieces fairly even so they cook at a similar pace. Open the tomatoes and measure out the broth, tomato paste, vinegar, salt, and pepper before you start cooking. This preparation takes about 20 minutes and makes the later steps straightforward.
- Soften the onion and carrots. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and carrots with about half the salt. Cook for 7 to 8 minutes, stirring every minute or two, until the onion looks translucent and the carrots begin to soften. They do not need to brown; moderate heat keeps the vegetables sweet and helps prevent the onion from catching on the bottom of the pot.
- Cook the garlic and tomato paste. Stir in the garlic and tomato paste. Cook for about 1 minute, stirring constantly, until the garlic smells fragrant and the paste darkens slightly. This brief cooking takes away the raw taste of the paste and spreads its flavor through the oil. If the mixture starts sticking, lower the heat and add a tablespoon of broth.
- Simmer the potatoes. Pour in the vegetable broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the potatoes, bay leaf, remaining salt, and black pepper. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for 12 minutes, or until the potatoes are beginning to turn tender when pierced with a knife but are not falling apart.
- Add the cabbage and tomatoes. Stir in the sliced cabbage and the diced tomatoes with their juice. At first the cabbage may fill the pot; fold it in gradually as it wilts. Return the soup to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally. The cabbage should become tender while keeping some shape. If you prefer very soft cabbage, give it a few extra minutes; if the soup seems too thick, add broth or water in small splashes.
- Finish and let the flavors settle. Stir in the vinegar and chopped dill. Simmer gently for 10 minutes, then remove the bay leaf and turn off the heat. Taste the broth and add more salt, pepper, or vinegar as needed. Let the soup stand for 4 minutes before serving so it is not scalding hot and the flavors have a moment to come together. Ladle into bowls and finish with sour cream and more dill, if desired.
Tips
- Slice the cabbage evenly. Thin, consistent ribbons soften at about the same rate and are easier to eat by the spoonful. A sharp knife works well; a mandoline is optional, and if you use one, keep your fingers clear of the blade.
- Choose the right broth. Lower-sodium vegetable broth gives you more control over seasoning. If you only have salted broth, begin with less added salt and adjust after simmering. Water can replace some or all of the broth, but the soup will taste lighter and may need a little extra dill, pepper, or salt.
- Adjust the tang at the end. Vinegar brightens the tomatoes and cabbage, but its strength varies. Start with the listed tablespoon, taste, and add more only a teaspoon at a time. Lemon juice can substitute for the vinegar, though it gives a fresher citrus note.
- Keep the simmer gentle. A hard boil can break up the potatoes and make the broth cloudy. If the soup is bubbling vigorously, lower the heat. Stir from the bottom occasionally, especially after the tomato paste and vegetables have been added.
Serving Suggestions
Serve shchi in warmed bowls with a spoonful of sour cream, a scattering of fresh dill, and rye bread for dipping. In Russian, sour cream is сметана (smetana), dill is укроп (ukrop), and cabbage is капуста (kapusta). These useful food words also describe the familiar flavors in the bowl. Sour cream is optional: leave it off for a dairy-free serving, or set it on the table so everyone can choose.
This soup can be a light main course with bread, or a first course before roasted vegetables, baked fish, or another simple meal. A crisp cucumber salad or sliced radishes add a cool contrast. For a more substantial bowl, serve with boiled potatoes on the side or add a scoop of cooked white beans to each serving. If you add beans, warm them in the soup rather than cooking them for the full simmer so they keep their shape.
Variations
Shchi has many regional and household versions; fresh cabbage and sauerkraut are both common approaches, and some versions include meat. This recipe is a vegetable-based version, not a claim to a single definitive formula. For a more traditional sour profile, replace about half the fresh cabbage with 2 cups (300 g) drained sauerkraut. Rinse it briefly first if it is very salty, and reduce the vinegar or omit it until you taste the finished soup. Sauerkraut usually needs a longer simmer to become tender, so add 10 to 15 minutes as needed.
For a richer broth, use mushroom broth or add 8 ounces (225 g) sliced mushrooms. Cook the mushrooms with the onion and carrots until their released liquid evaporates, then continue with the tomato paste. For a meat-based variation, use beef broth instead of vegetable broth and add cooked shredded beef near the end; the soup itself still needs to reach a simmer so the added meat is hot throughout. For a lighter tomato flavor, use half a can of tomatoes and add an extra ½ cup (120 ml) broth.
Fresh dill is the most characteristic finishing herb here. If it is unavailable, use 1 tablespoon (3 g) chopped parsley or 1 teaspoon (1 g) dried dill. Parsley tastes milder and less distinctive, while dried dill is more concentrated and should be added during the final simmer rather than used in the same volume as fresh herbs. You can also leave out the herbs, though the soup will taste less aromatic.
Storage and Reheating
Cool leftover soup promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Store sour cream and fresh dill separately so they stay fresh, then add them after reheating. The potatoes may absorb some broth as the soup sits; stir in a little water or broth when warming it to restore a spoonable consistency.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeated cooling and reheating of the whole pot.
To freeze, cool the soup promptly, transfer it to freezer-safe containers with room for expansion, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become softer after freezing, but the soup remains suitable for serving; stir gently rather than whisking so the vegetables do not break down further.
Frequently Asked Questions
What does shchi mean?
Shchi (щи) is the Russian name for a cabbage soup, and the word can refer to different versions rather than one fixed recipe. Cooks make it with fresh cabbage or sauerkraut and may use vegetable, mushroom, or meat broth. This recipe uses fresh cabbage and vegetable broth.
Can I use sauerkraut instead of fresh cabbage?
Yes. Use about 2 cups (300 g) drained sauerkraut in place of roughly half the fresh cabbage for a pleasantly sour variation. Taste before adding vinegar, because the sauerkraut may already provide enough acidity and salt. Simmer it until tender, adding extra time if needed.
Why are my potatoes still firm?
Potatoes can take longer if the pieces are larger, the simmer is very low, or the broth is strongly acidic. Cut them into similar ¾-inch (2 cm) pieces and let them become nearly tender before adding the tomatoes and cabbage. If they are still firm at the end, keep the soup at a gentle simmer until a knife slides into a potato easily.
Can I make shchi ahead?
Yes. Make it a day ahead, refrigerate it within 2 hours, and reheat the amount you need to 165°F (74°C). The flavor often becomes more blended as it rests, although the potatoes will soften slightly. Add fresh dill and sour cream at the table rather than before storing.
Is this recipe vegan?
The soup is vegan if you use vegetable broth and serve it without sour cream. For a creamy topping, choose a plant-based sour cream, or simply add extra dill and a small drizzle of oil. Check the broth label if you are cooking for someone who avoids animal-derived ingredients.
What can I use if I cannot find fresh dill?
Use 1 teaspoon (1 g) dried dill in place of the 2 tablespoons (6 g) fresh dill, or use 1 tablespoon (3 g) chopped parsley for a milder result. Dried dill has a different aroma, so add it during the last 10 minutes of simmering and taste before adding more.
Related
- Russian Borscht: A Traditional Beet Soup Recipe with Beef
- Russian Food and Drinks: Oladyi and Berry Kompot
- Russian Food Traditions: A Classic Pot of Shchi
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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